AGRIMONTANA VERE AMERENE IN HINGE JAR 6/680G
AGRIMONTANA VERE AMERENE IN HINGE JAR 6/680G
FRESH CANDIED, PITTED AMARENA VARIETY SOUR CHERRIES, HAND CALIBRATED AND SORTED ONCE THEY?RE CANDIED. SIZE 18/20. ORIGIN: ISTRIAN PENINSULA IDEAL FOR BAKERY, YEAST DOUGH, PASTRIES, CAKES, GELATO DECORATIONS. THE CANDYING SYRUP CAN ALSO BE USED.
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DARBO BLACK CHERRY JAM
SPECIALS, GROCERY, PRESERVES
Black cherry preserves. The Darbo family started making preserves in the Austrian town of Gorz, in 1879. The company may not have divulged all the secrets behind its success, but it has revealed one: Only the best fruits are good enough for its preserves. This is why they source their fruit from the world's best fruit-growing regions. Decades of experience and long-standing fruit-buying relationships give them an edge when it comes to obtaining choice, high quality fruits which are then processed by gentle cooking.
5 STAGIONI FLOUR PASTA FRESCA – BULK
GROCERY, FLOUR, RICE & GRAIN, RICE, GRAINS & FLOUR
Le 5 Stagioni is the leading brand of pizza flour in Italy. Sourced from the finest wheat from around the world, each 5 Stagioni flour is specifically formulated for your particular need. The 00 Pasta Fresca(Fresh Pasta) is a soft wheat flour obtained from a unique milling processes. It has a particularly light color and is ideal for hand-made fresh pasta production. protein min - 11.5%
DARBO ACACIA HONEY
SPECIALS, GROCERY, HONEY & SYRUPS
The D'arbo Acacia honey is light in color and sweet in flavor. Actually made from the 'black locust tree' Acacia honey has a lower acidity level than most honey's and a smooth liquid consistency.
5 STAGIONI 00 PIZZA NAPOLETANA FLOUR – BULK
GROCERY, FLOUR, RICE & GRAIN, RICE, GRAINS & FLOUR
Le 5 Stagioni is the leading brand of pizza flour in Italy. Sourced from the finest wheat from around the world, each 5 Stagioni flour is specifically formulated for your particular need. The 00 Pizza Napoletana is an official entry of the Associazione Verace Pizza Napoletana. It is a particularly elastic flour, perfect for the production of the traditional Neapolitan pizza. protein min - 11.5%
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