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San Marzano Tomatoes DOP
Description
San Marzano tomatoes are Italy’s favourite tomatoes for pizza bases and pasta sauces. San Marzano tomatoes are grown in a small area around Naples, which has been awarded a DOP by the EU, which specifies the precise cultivar, processing method and region in which the tomatoes can be grown.
Organic San Marzano-style tomatoes are also available
Ingredients: San Marzano tomatoes, San Marzano tomato juice, salt. Once opened consume within three days.
Quick Comparison
| Settings | San Marzano Tomatoes DOP remove | Zotz Watermelon Fizz Power Candy remove | Defrutum Balsamic Pearls remove | Raspberry Flavoured White Balsamic Condiment remove | Date Balsamic Glaze remove | Truffle Flavoured White Balsamic Condiment remove |
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| Price | 3.44€ | 3.60€ | 35.63€ | 9.94€ | 5.63€ | 9.94€ |
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| Content | San Marzano tomatoes are Italy's favourite tomatoes for pizza bases and pasta sauces. San Marzano tomatoes are grown in a small area around Naples, which has been awarded a DOP by the EU, which specifies the precise cultivar, processing method and region in which the tomatoes can be grown. Organic San Marzano-style tomatoes are also available Ingredients: San Marzano tomatoes, San Marzano tomato juice, salt. Once opened consume within three days. | It's always a good day for Zotz! This watermelon candy starts off sweet, but dissolves into a fizzy, sour treat!
| Defrutum balsamic pearls are the ideal finishing touch for canapes, starters and even desserts. The dainty pearls pop in your mouth to release a burst of balsamic vinegar. Each 370g jar of balsamic pearls contains 60-70 servings – ideal for caterers or large dinner parties. The glistening black balsamic pearls are ideal with figs, cheese, cured ham and seafood. You can even try them on ice cream or with strawberry desserts. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and aging methods have been passed down through four generations of balsamic vinegar makers. Once opened, keep refrigerated and consume within 7 days. Ingredients: balsamic condiment (concentrated grape must, Balsamic vinegar of Modena [wine vinegar, cooked grape must]), water, thickener: cellulose gum, gelling agents: calcium chloride, sodium alginate. Contains sulphites. | Raspberry flavoured white balsamic condiment is an instant finishing note for salads – savoury or fruity – or even for chicken and prawns. Use the raspberry flavoured vinegar to add the tart fruitiness of raspberries and the delicately sweet acidity of white balsamic vinegar to your dishes. Try it with fresh, creamy cheeses like ricotta or mascarpone, with duck salads, or even experiment using it in cocktails. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, raspberry flavour. Contains sulphites. | Date balsamic glaze is your cheeseboard’s new best friend. The thick, rich condiment is especially good with an Italian blue cheese like Gorgonzola. It’s made from concentrated grape must blended with an aged balsamic vinegar. This mixture is reduced even further to form a thick glaze with a rich, caramelised flavour. Date flavour is added for an extra dimension of decadent sweetness. For an indulgent snack or starter, drizzle a small amount of the date balsamic glaze over creamy goats’ cheese – serve either with a rocket salad or on slices of fresh, crusty bread. The glaze is also a great partner for fresh fruit and nuts, and even on desserts like panna cotta or cheesecake. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: concentrated grape must, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (25%), modified starch, date flavour. Contains sulphites. | Truffle flavoured white balsamic condiment is your new secret ingredient for outstanding risottos. People will wonder how you’ve made it taste so light, yet so layered with flavours! The truffle vinegar is made with Defrutum’s white balsamic condiment and truffle aroma. Use the truffle flavoured vinegar to elevate the humble potato salad to new heights – it adds the delicate sweetness of white balsamic vinegar with the luxurious earthy depth of truffle. The condiment also adds a new dimension to egg salads and gravies, and gives pan-fried mushrooms extra ‘oomph’. Also try adding a little truffle flavoured white balsamic condiment to a creamy sauce for chicken, to put a gourmet twist on a weeknight meal. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, truffle aroma. Contains sulphites. |
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