{"title":"Food","description":"\u003ch2 id=\"speakable-headline\"\u003eFood at nur Gutes means gourmet products from small artisanal producers\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAt nur Gutes, we gather gourmet food and delicacies from all over Europe: salted butter from Brittany, sugo from the Abruzzo region, tinned fish from the Bay of Biscay, plus spices, pasta, and chocolate. Everything comes from producers who have understood their craft for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFood\u003c\/strong\u003e at nur Gutes means: gourmet delicacies with a known origin. Since 2002, we have been selecting delicacies in Nordhorn from producers whose names appear on the label – from fruit spreads from South Tyrol and balsamic vinegar from Modena to sardines that are placed in the tin by hand.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes a delicacy a delicacy\u003c\/h3\u003e\n\u003cp\u003eThe word delicacy comes from the Latin \u003cem\u003edelicatus\u003c\/em\u003e, meaning fine and tender, and that is exactly what it is about: food produced with more care than everyday life requires.\u003c\/p\u003e\n\u003cp\u003eGourmet is the term for this same idea, and both refer less to a product category than to a mindset. The quality is determined by the method: harvesting at the right time, the patient process, the ingredient you can taste and name. A jar of preserved apricots can be a delicacy if the fruit was allowed to ripen on the mountain and someone picked it by hand.\u003c\/p\u003e\n\u003cp\u003eGourmet eating therefore begins long before the plate. It starts in fields, in bays, and in workshops where recipes are passed down through generations. Those who cook and preserve in this way have invested time that you can taste later. We gather exactly such producers in this category, from France and Italy, from Spain, Austria, and Germany.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the breakfast jar to the fish tin\u003c\/h3\u003e\n\u003cp\u003eThe food category is set up like a good gourmet shop, where every shelf tells its own story and you can drift from door to door.\u003c\/p\u003e\n\u003cp\u003eIt begins with the \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast shelf\u003c\/a\u003e featuring jams, honey, and nut creams. Standing at the very front is the \u003ca href=\"\/en\/products\/alpe-pragas-marille-fruchtaufstrich\"\u003eapricot spread from Alpe Pragas\u003c\/a\u003e, preserved in the Dolomites and one of the most purchased items in the entire shop. Right next to it are \u003ca href=\"\/en\/collections\/brot-butter\"\u003ebread and butter\u003c\/a\u003e, followed by \u003ca href=\"\/en\/collections\/essig-oel\"\u003evinegar and oil\u003c\/a\u003e with cold-pressed olive oil and long-aged balsamic vinegar.\u003c\/p\u003e\n\u003cp\u003eThings get savory with \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces and spices\u003c\/a\u003e, from barbecue sauce to spice blends from the mill. The \u003ca href=\"\/en\/collections\/pasta-risotto-sugo\"\u003epasta, risotto, and sugo\u003c\/a\u003e department covers the Italian evening. In the \u003ca href=\"\/en\/collections\/konserven-eingemachtes\"\u003etinned and preserved\u003c\/a\u003e section, \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003eNuri sardines\u003c\/a\u003e and pickled vegetables are waiting for their moment. For dessert, there are \u003ca href=\"\/en\/collections\/suesses-salziges\"\u003esweets and savory treats\u003c\/a\u003e, from chocolate bars to salty licorice.\u003c\/p\u003e\n\u003cp\u003eBecause many producers work with the seasons, the range changes throughout the year, and a shelf may sometimes look emptier in the summer. Fine chocolate, for example, takes a break with us from May to September because it cannot handle the summer heat during shipping, and returns in autumn with a full selection. It is therefore always worth browsing, even if your pantry is still stocked.\u003c\/p\u003e\n\n\u003ch3\u003eShort list of ingredients, clear origin, good craftsmanship\u003c\/h3\u003e\n\u003cp\u003eYou can recognize good gourmet food by three things: an ingredient list you can read aloud, an origin with a name, and a process that requires time.\u003c\/p\u003e\n\u003cp\u003eThe ingredient list of a delicacy reads like a shopping list: fruit, sugar, little else. The origin bears a place name, such as Modena or the Prags Valley. And behind the process is a person who stirs, selects, and tastes, or who waits, as with balsamic vinegar, which wanders through barrels made of changing woods over the years. Industrial goods standardize their batches; in an artisanal workshop, every harvest is allowed to taste a little different.\u003c\/p\u003e\n\u003cp\u003eSome houses go a step further and treat their goods like vintners treat their grapes. The \u003ca href=\"\/en\/products\/la-perle-des-dieux-jahrgangssardinen-2025\"\u003evintage sardines from La Perle des Dieux\u003c\/a\u003e have their catch year on the tin, because good fish matures in the tin and every summer turns out differently. Such details are the difference between a stockpile and a delicacy.\u003c\/p\u003e\n\n\u003ch3\u003eWhere butter, sugo, and bonito are at home\u003c\/h3\u003e\n\u003cp\u003eBehind the labels in this category are families whose craft is often older than their company name.\u003c\/p\u003e\n\u003cp\u003eIn Saint-Malo on the Breton coast, Jean-Yves Bordier took over a small dairy in 1985 and turned the manual kneading process, the \u003cem\u003emalaxage\u003c\/em\u003e, back into an art form. His butter was soon on the tables of star chefs like Guy Savoy and Alain Passard. At \u003ca href=\"\/en\/collections\/bordier-butter\"\u003eMaison Bordier\u003c\/a\u003e, it is still kneaded on the plate today, longer in winter than in summer, using milk from local pasture-raised cows.\u003c\/p\u003e\n\u003cp\u003eIn Roccascalegna in the Abruzzo region, a farmer named Don Antonio was preserving his farm harvest in jars as early as the 1960s. His wife, Antonia, sold them at local weekly markets. Today, their son Nicola runs the business with his wife Paola and their sons Marco and Andrea. For the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003esugo from Don Antonio\u003c\/a\u003e, the \u003cem\u003eFrancavillese\u003c\/em\u003e, a fleshy pear tomato, is harvested in August and processed on the same day.\u003c\/p\u003e\n\u003cp\u003eAnd in the Basque Country, \u003ca href=\"\/en\/collections\/olasagasti\"\u003eOlasagasti\u003c\/a\u003e has been putting fish in tins since 1923: founded by the Sicilian Salvatore Orlando, named after his wife Simona, and managed by his grandson Matteo. The pride of the house is the Bonito del Norte, the white tuna, caught individually with a hook and line when it moves close to the coast between June and October.\u003c\/p\u003e\n\n\u003ch3\u003eHow to bring good food to the table\u003c\/h3\u003e\n\u003cp\u003eFor a good dinner, a tin, some fresh bread, and a little time are enough, as gourmet food unfolds most clearly in simple dishes.\u003c\/p\u003e\n\u003cp\u003eFor a tapas evening, put jars and tins open on the table, along with bread and olives, and let everyone combine them themselves. A jar of sugo, fresh pasta, and grated cheese turn a Tuesday into a little celebration, and the Breton butter transforms even a slice of fresh bread into an appetizer.\u003c\/p\u003e\n\u003cp\u003eIf you are new here, just start simple: a tin of sardines, a jar of sugo, and a bar of dark chocolate. With that, a light supper, a pasta dinner, and the moment afterward are taken care of, and with the next purchase, the selection will grow on its own.\u003c\/p\u003e\n\u003cp\u003eA pantry of tins and jars is the most relaxed form of hospitality. A good preserve waits patiently in the cupboard until guests ring the doorbell and opens faster than the oven preheats. Stored in a cool, dark place, many of these specialties will keep for months; opened jars belong in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eYou can find what belongs in the glass in our \u003ca href=\"\/en\/collections\/trinken\"\u003edrinks\u003c\/a\u003e category, from wine to fine juices to lemonade with character.\u003c\/p\u003e\n\n\u003ch3\u003eGourmet food as a gift for connoisseurs\u003c\/h3\u003e\n\u003cp\u003eGood food is easy to give as a gift because it doesn't need to be a specific size and never gathers dust in the cupboard unused.\u003c\/p\u003e\n\u003cp\u003eA jar of apricots says as much for a housewarming as a \u003ca href=\"\/en\/products\/bonnat-schokolade-madagascar-75-zartbitterschokolade\"\u003edark chocolate from Bonnat\u003c\/a\u003e does for a birthday. At Christmas, butter, sugo, and bonito become an entire evening in a box, and you can find ready-made ideas in our \u003ca href=\"\/en\/collections\/geschenke\"\u003egift section\u003c\/a\u003e, from a small token of appreciation to a large basket.\u003c\/p\u003e\n\u003cp\u003eThose who give delicacies as gifts are ultimately giving an evening when they will be opened. We carefully pack everything from this category and deliver it throughout Germany so that it arrives just as it left the workshop. Browse through the shelves at your leisure and put together your own pantry, one good jar at a time.\u003c\/p\u003e","products":[{"product_id":"neber-akazienhonig-mit-bourbon-vanille-bio","title":"Acacia Honey with Bourbon Vanilla [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Acacia Honey with Bourbon Vanilla: Mild Sweetness Meets Real Vanilla\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Organic Acacia Honey with Bourbon Vanilla from the Neber organic apiary combines mild acacia honey from the Weinviertel region with real organic Bourbon vanilla from Madagascar. Finely vanilla-scented, harmoniously sweet, and free from artificial flavorings. A refined organic honey from Austria.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic Acacia Honey with Bourbon Vanilla\u003c\/strong\u003e is a honey specialty from the Neber organic apiary: light, mild acacia honey from the Weinviertel in Lower Austria, combined with real, organic Bourbon vanilla from Madagascar. Anton Neber, a master beekeeper since 2002, refines the base product in his own \"Honig-GENUSS-keller\" (Honey Delight Cellar) in Sankt Lorenzen im Mürztal in Upper Styria. What ends up in the 250-gram jar is a refined organic honey from Austria—made from natural ingredients, without artificial flavorings.\u003c\/p\u003e\n\u003ch3\u003eMild, vanilla-scented, harmonious\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Organic Acacia Honey with Bourbon Vanilla appears almost water-clear with dark specks of vanilla; on the spoon, the delicate sweetness of the acacia honey unfolds together with the warm, full aroma of real Bourbon vanilla. Unlike industrially flavored honey, it does not taste perfumed, but rather round and natural—the vanilla bean seeds and pieces remain visible in the jar.\u003c\/p\u003e\n\u003cp\u003eThe base is a classic acacia honey: very light, clear, and featuring the mild, floral acacia character of the black locust blossom. To produce it, Anton Neber takes his Carnica bee colonies to the Weinviertel region east of Vienna between mid and late May—a single bee colony can collect about 7 kilograms of acacia honey there on a good day. Thanks to its high fructose content, even the vanilla-flavored organic honey remains liquid in the jar for a long time.\u003c\/p\u003e\n\u003ch3\u003eAcacia honey with vanilla – for desserts and as a spread\u003c\/h3\u003e\n\u003cp\u003eIn desserts, ice cream specialties, or vanilla pudding, the Organic Acacia Honey with Bourbon Vanilla provides a double dose of natural sweetness—real vanilla lifts the aroma rather than masking it. On a slice of butter braided bread, lightly toasted with butter, it becomes a small feast at the breakfast table.\u003c\/p\u003e\n\u003cp\u003eThe real vanilla shines in quark dishes with fresh berries, in warm porridge with banana, or as a glaze on grilled peaches. In your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003etea or coffee\u003c\/a\u003e, it dissolves in water below 40 degrees—a teaspoon turns your morning into a moment of pleasure.\u003c\/p\u003e\n\u003ch3\u003eThree generations of beekeeping from Upper Styria\u003c\/h3\u003e\n\u003cp\u003eBehind the Neber organic apiary are Anton and Gerlinde Neber, a third-generation family apiary from Sankt Lorenzen im Mürztal in Upper Styria. Anton completed his master beekeeper certification at the Styrian Beekeeping School in 2002 and has been working with the native Carnica bee ever since. Gerlinde manages the partnership and handles sales in the Honey Delight Cellar.\u003c\/p\u003e\n\u003cp\u003eAnton Neber sees himself as a honey refiner: in addition to single-origin honey, his range includes an unusually wide spectrum of refined specialties with Bourbon vanilla, gold leaf, chopped pumpkin seeds, forest berries, or cornelian cherries. He pays attention to the best ingredients from the region or—as with the vanilla—to certified organic quality from specialists, as he describes the concept when discussing his product range. Since 2007, the honey has been gently extracted in the in-house Honey Delight Cellar without being heated. In the \u003ca href=\"\/en\/collections\/neber-honig\"\u003eNeber organic apiary product range\u003c\/a\u003e, you will find other refined specialties.\u003c\/p\u003e\n\u003ch3\u003eNever put in the microwave\u003c\/h3\u003e\n\u003cp\u003eIt is best kept between 10 and 18 degrees Celsius in a dark place. Warm it in a water bath at a maximum of 40 degrees for five to ten minutes if the consistency becomes firmer—this preserves the enzymes. Never heat it in the microwave. For a small tasting session, try it alongside the single-origin \u003ca href=\"\/en\/products\/bio-imkerei-neber-akazienhonig\"\u003eOrganic Acacia Honey\u003c\/a\u003e—this way, you can recognize how the vanilla carries the base note.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body AT-BIO-301 Austrian Agriculture\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071129739598,"sku":"033NEB0006","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-akazienhonig-vanile.jpg?v=1750977719"},{"product_id":"neber-waldbluetenhonig-bio","title":"Forest Blossom Honey","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Forest \u0026amp; Blossom Honey from Austria – mild \u0026amp; balanced from the Styrian mountains\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic Forest \u0026amp; Blossom Honey from the BIO Imkerei Neber is a blended honey made from honeydew and floral nectar. Light amber in color, balanced and mild, with the scent of the forest. From the Hochschwab and Fischbacher Alps region in Styria – organic honey from Austria, with no additives and no flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic Forest \u0026amp; Blossom Honey\u003c\/strong\u003e is a light amber, balanced and mild blended honey made from honeydew and floral nectar, which the BIO Imkerei Neber harvests in midsummer in the forests of the Hochschwab and Fischbacher Alps region in Styria. Anton Neber, a master beekeeper since 2002, brings his Carnica bee colonies to the clear mountain locations for the summer nectar flow and processes the harvest in his own \"Honey-ENJOYMENT-cellar\" in Sankt Lorenzen im Mürztal. What arrives in the 250-gram jar is organic honey from Austria – single-variety in the sense of the mixed nectar flow, natural, and without any additional ingredients.\u003c\/p\u003e\n\u003ch3\u003eLight amber, mild, slightly malty\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Forest \u0026amp; Blossom Honey displays a light amber tone; when eaten, a balanced sweetness unfolds with a mild aroma and a slightly malty finish. Unlike pure forest honey, it is not tart, but softer in character – the floral notes of the summer nectar flow round off the honeydew.\u003c\/p\u003e\n\u003cp\u003eIn summer, the number of flowers in the mountain forests decreases. The bees become inventive and collect honeydew from conifers as well as nectar from wild forest plants – raspberry and blackberry blossoms give the organic honey its slightly malty note. Due to the increased fructose content, the Forest \u0026amp; Blossom Honey tends to crystallize earlier than pure forest honey.\u003c\/p\u003e\n\u003ch3\u003eForest \u0026amp; Blossom Honey – mild on bread and with cheese\u003c\/h3\u003e\n\u003cp\u003eIn a warm bowl of oatmeal with walnuts in the morning, in \u003ca href=\"\/en\/collections\/muesli\"\u003emuesli\u003c\/a\u003e, or with a quark dish topped with fresh berries, the Forest \u0026amp; Blossom Honey unfolds its mild sweetness. The malty notes of the summer nectar flow combine with the oat and berry aromas to create a quiet morning indulgence.\u003c\/p\u003e\n\u003cp\u003eWith young mountain cheese, in yogurt with fresh berries, or in tea in the evening, a single teaspoon is enough to let the malty finish shine through. For your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast tea or coffee\u003c\/a\u003e, a teaspoon dissolved in water below 40 degrees is sufficient to preserve the delicate aromas.\u003c\/p\u003e\n\u003ch3\u003eThree generations of beekeeping from Upper Styria\u003c\/h3\u003e\n\u003cp\u003eBehind the BIO Imkerei Neber are Anton and Gerlinde Neber, a third-generation family beekeeping business from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian Beekeeping School in 2002 and has since worked with the native Carnica bee, a breed that has been adapted to the Alpine region for centuries. Gerlinde manages the partnership and oversees sales in the Honey-ENJOYMENT-cellar.\u003c\/p\u003e\n\u003cp\u003eThe Forest \u0026amp; Blossom Honey is created during a phase when the bee colonies are dependent on the diverse offerings of the summer forest – mixed nectar flows like this require special patience and precise observation of the weather, as Anton describes the harvest calendar during a discussion of the range. The honey has been extracted in the in-house Honey-ENJOYMENT-cellar since 2007 using gentle methods, without heating, and bottled by hand in small batches. You can find other single-variety organic honeys from Austria in the \u003ca href=\"\/en\/collections\/neber-honig\"\u003eBIO Imkerei Neber range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHigh fructose content keeps it liquid longer\u003c\/h3\u003e\n\u003cp\u003eFor the Organic Forest \u0026amp; Blossom Honey, store in a dark and cool place between 10 and 18 degrees Celsius. With a higher fructose content, it remains liquid longer but can still crystallize – this is a hallmark of quality, not a defect. If the consistency becomes firmer, warm in a water bath at a maximum of 40 degrees for five to ten minutes – this preserves the enzymes. Never heat in the microwave, as the delicate aromas will be lost.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body AT-BIO-301 Austrian Agriculture\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071129837902,"sku":"033NEB0008","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-honig-waldbluetenhonig.jpg?v=1750977722"},{"product_id":"neber-cremehonig-mit-kornelkirschen","title":"Creamed honey with Cornelian cherries","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamed Honey with Cornelian Cherries – fresh \u0026amp; tart\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe creamed honey with cornelian cherries from the organic apiary Neber combines creamed blossom honey with the sweet and tart cornelian cherry (known in Austria as \"Dirndl\"). A unique honey specialty from Austria, made from natural ingredients without artificial flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCreamed honey with cornelian cherries\u003c\/strong\u003e is a honey specialty from the organic apiary Neber: creamed blossom honey from the Mürztal valley in Styria, refined with the essence of the cornelian cherry (Cornus mas), also known as the \"Dirndl.\" Anton Neber, a master beekeeper since 2002, processes the base product in his own \"Honig-GENUSS-keller\" (honey indulgence cellar) in Sankt Lorenzen im Mürztal in Upper Styria. What arrives in the 250-gram jar is a fresh, fruity honey specialty from Austria – made from natural ingredients.\u003c\/p\u003e\n\u003ch3\u003eFresh, sweet-tart, creamy\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the creamed honey with cornelian cherries shows a delicate golden hue with a slight reddish shimmer; on the spoon, an unusual flavor combination unfolds: creamy blossom honey on the tongue, followed by the fresh, sweet-and-tart taste of cornelian cherries in the finish. You will recognize it by its spreadable consistency and delicate fruit note – not overpowering, but subtle.\u003c\/p\u003e\n\u003cp\u003eBotanically, the cornelian cherry is not a cherry at all, but a dogwood fruit. The shrub blooms in early spring even before the forsythia and produces a fleshy drupe in summer that turns dark red as it ripens. In Southeastern Europe and in Styrian farmhouse gardens, the \"Dirndl\" has been prized as a native wild fruit for many centuries – Anton Neber uses it as a refining component for his creamed honey.\u003c\/p\u003e\n\u003ch3\u003eCreamed honey with cornelian cherries – perfect for desserts and quark\u003c\/h3\u003e\n\u003cp\u003eDrizzled over a quark dish with vanilla or mascarpone cream, the creamed honey with cornelian cherries adds a refreshingly tart note to the dessert – the fruitiness balances the sweetness. The tart \"Dirndl\" also enhances crepes or pancakes on the weekend, and for vanilla ice cream, a small garnish is enough.\u003c\/p\u003e\n\u003cp\u003eOn a warm curd strudel, the cornelian cherry really comes into its own, and in yogurt with \u003ca href=\"\/en\/collections\/muesli\"\u003ecrunchy muesli\u003c\/a\u003e, it's the perfect start to the morning. For your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast tea or coffee\u003c\/a\u003e, a teaspoon dissolved in water below 40 degrees is enough – this preserves the delicate cornelian cherry note, which pairs surprisingly well with black and fruit teas.\u003c\/p\u003e\n\u003ch3\u003eThree generations of beekeeping from Upper Styria\u003c\/h3\u003e\n\u003cp\u003eBehind the organic apiary Neber are Anton and Gerlinde Neber, a third-generation family apiary from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian Beekeeping School in 2002 and has been working with the native Carniolan honey bee ever since. Gerlinde manages the partnership and oversees sales in the \"Honig-GENUSS-keller.\"\u003c\/p\u003e\n\u003cp\u003eAnton Neber sees himself as a honey refiner: in addition to single-varietal honeys, his range includes an unusually wide spectrum of refined specialties with Bourbon vanilla, gold leaf, chopped pumpkin seeds, wild berries, or cornelian cherries. When it comes to the cornelian cherry, he ensures the best regional ingredients, as he explains his refining concept during discussions about his product range. Since 2007, the honey has been extracted gently in the in-house \"Honig-GENUSS-keller\" without heating. In the \u003ca href=\"\/en\/collections\/neber-honig\"\u003erange of the organic apiary Neber\u003c\/a\u003e, you will find other specialties and single-varietal organic honeys from Austria.\u003c\/p\u003e\n\u003ch3\u003eThe enzymes remain at a maximum of forty degrees\u003c\/h3\u003e\n\u003cp\u003eIt should be stored in a dark, cool place at 10 to 18 degrees. Warm it in a water bath at no more than 40 degrees for five to ten minutes if the consistency becomes firmer – this preserves the enzymes. Never heat it in the microwave. Those who collect honey specialties should combine it with the \u003ca href=\"\/en\/collections\/neber-honig\"\u003eacacia honey refinements\u003c\/a\u003e in parallel – the spectrum of natural flavors only becomes apparent in comparison, for example with the wild cherry or forest berry variants.\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071130067278,"sku":"033NEB0010","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-honig-kornelkirschen.jpg?v=1750977728"},{"product_id":"neber-akazienhonig-mit-waldbeeren","title":"Acacia Honey with Wild Berries","description":"\u003ch2 id=\"speakable-headline\"\u003eAcacia honey refined with wild berries – rosy \u0026amp; berry-fruity\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe acacia honey with wild berries from the organic apiary BIO Imkerei Neber combines mild acacia honey from the Weinviertel region with an infusion of redcurrant, raspberry, strawberry, and elderberry. Delicately rosy, intensely fruity, with a natural berry aroma. A refined honey specialty from Austria.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAcacia honey with wild berries\u003c\/strong\u003e is a honey specialty from the organic apiary BIO Imkerei Neber: light, mild acacia honey from the Weinviertel in Lower Austria, refined with an infusion of redcurrants, raspberries, strawberries, and elderberries. Anton Neber, a master beekeeper since 2002, processes the base product in his own \"Honig-GENUSS-keller\" (honey indulgence cellar) in Sankt Lorenzen im Mürztal in Upper Styria. What arrives in the 250-gram jar is a fruity honey specialty from Austria – made with natural ingredients and no artificial flavorings.\u003c\/p\u003e\n\u003ch3\u003eRosy, berry-fruity, gentle\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the acacia honey with wild berries reveals a delicate rosy shimmer; in terms of taste, a strong, multi-layered berry aroma unfolds on the mild acacia base. You can recognize it by its rosy color and dense, fresh-fruity sweetness – redcurrant, raspberry, strawberry, and elderberry harmonize without one berry dominating the others.\u003c\/p\u003e\n\u003cp\u003eThe base remains acacia honey – very light, clear, with the mild acacia character of robinia blossoms. To achieve this, Anton Neber takes his Carnica bee colonies to the Weinviertel region east of Vienna from mid- to late May, where a bee colony can collect about 7 kilograms of acacia honey on a good day. The high fructose content ensures that the honey, even when refined with berries, remains spreadable for a long time.\u003c\/p\u003e\n\u003ch3\u003eAcacia honey with wild berries – breakfast-ready and in yogurt\u003c\/h3\u003e\n\u003cp\u003eThe acacia honey with wild berries is right at home on a warm breakfast roll with butter or a slice of crusty bread – the berries bring a summery freshness to the morning. In natural yogurt with a few fresh fruits, it provides a natural berry sweetness without any added sugar.\u003c\/p\u003e\n\u003cp\u003eOn a quark dish with vanilla, in warm porridge, or as a small garnish on vanilla ice cream, it adds the rosy hue of the four berries. A teaspoon in your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast tea or coffee\u003c\/a\u003e, dissolved in water below 40 degrees, provides a delicate berry note that pairs unusually well with black and herbal teas.\u003c\/p\u003e\n\u003ch3\u003eThree generations of beekeeping from Upper Styria\u003c\/h3\u003e\n\u003cp\u003eBehind the organic apiary BIO Imkerei Neber are Anton and Gerlinde Neber, a third-generation family apiary from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian Beekeeping School in 2002 and has worked with the native Carnica bee ever since. Gerlinde manages the partnership and handles sales in the \"Honig-GENUSS-keller.\"\u003c\/p\u003e\n\u003cp\u003eAnton Neber sees himself as a honey refiner: in addition to single-varietal honeys, his range includes an unusually broad spectrum of refined specialties with Bourbon vanilla, gold leaf, chopped pumpkin seeds, wild berries, or cornelian cherries. For the wild berries, Gerlinde and Anton Neber ensure the best ingredients from the region, as he describes the refinement concept during discussions about the product range. Since 2007, the honey has been extracted gently in the in-house \"Honig-GENUSS-keller\" without heating. In the \u003ca href=\"\/en\/collections\/neber-honig\"\u003erange of the BIO Imkerei Neber\u003c\/a\u003e, you will find other refined specialties and single-varietal organic honeys from Austria.\u003c\/p\u003e\n\u003ch3\u003eStored in the dark between ten and eighteen degrees\u003c\/h3\u003e\n\u003cp\u003eIt should be stored in a dark and cool place between 10 and 18 degrees Celsius. If the consistency becomes firmer, warm it in a water bath at a maximum of 40 degrees for five to ten minutes – this preserves the enzymes. Never heat in the microwave. Those who collect honey specialties should place it next to the \u003ca href=\"\/en\/products\/neber-akazienhonig-mit-wildkirschen\"\u003eacacia honey with wild cherries\u003c\/a\u003e – both are based on the same acacia foundation, but taste completely different – one is berry-round, the other intensely cherry-flavored.\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071130296654,"sku":"033NEB0007","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-akazienhonig-waldbeeren.jpg?v=1750977734"},{"product_id":"neber-alpenrosenhonig-bio","title":"Alpine Rose Honey","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Alpine Rose Honey from Austria – delicate \u0026amp; floral from the Zirbitzkogel\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic Alpine rose honey from the Neber organic apiary is a rarity – Alpine roses only grow above 1,500 meters. Champagne-colored, floral and fruity, with a subtle hint of citrus. A single-varietal organic honey from Austria, without additives or flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic Alpine rose honey\u003c\/strong\u003e is a light, sweet, and fruity varietal honey made from the nectar of the Alpine rose, which the Neber organic apiary harvests in June at the high-alpine altitudes around the Zirbitzkogel in Styria. Master beekeeper Anton Neber, who has held his title since 2002, brings his Carniolan honey bee colonies to an altitude of over 1,500 meters, where the Alpine rose paints the mountain meadows with its bright red blossoms. What arrives in the 250-gram jar is a rare organic honey from Austria – single-varietal, natural, and free from any other ingredients.\u003c\/p\u003e\n\u003ch3\u003eChampagne-colored, floral, fruity\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Alpine rose honey shows a delicate champagne hue, almost straw-yellow; on the palate, it unfolds a finely floral aroma with fruity notes reminiscent of ripe citrus fruits. You can recognize it by its light color and its soft, slightly creamy consistency.\u003c\/p\u003e\n\u003cp\u003eAlpine rose honey is one of the rarest blossom honeys in Austria because the Alpine rose only blooms for three to four weeks in June and its growth zone is limited to high altitudes above the treeline. To harvest it, Anton Neber migrates with his bee colonies to the alpine slopes of the Zirbitzkogel – the summer does not provide a rich yield every year, which makes every jar a little treasure.\u003c\/p\u003e\n\u003ch3\u003eAlpine rose honey – sweet \u0026amp; rare\u003c\/h3\u003e\n\u003cp\u003eOn a slice of good sourdough bread with butter, Alpine rose honey is right at home – that’s all you need. In tea, it releases the fine floral fruitiness of the Alpine rose, as it does in yogurt with fresh berries in the morning. A dollop on soft cream cheese with a few walnuts on top brings out the hint of citrus.\u003c\/p\u003e\n\u003cp\u003eOn vanilla ice cream, in quark, or as a sweetener in salad dressing with apple cider vinegar and lemon, the fruity blossom note adds freshness. For your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast tea or coffee\u003c\/a\u003e, a teaspoon is sufficient, dissolved in water below 40 degrees Celsius to preserve the delicate aromas.\u003c\/p\u003e\n\u003ch3\u003eThree generations of beekeeping from Upper Styria\u003c\/h3\u003e\n\u003cp\u003eBehind the Neber organic apiary are Anton and Gerlinde Neber, a third-generation family apiary from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian beekeeping school in 2002 and has worked ever since with the native Carniolan bee, a bee breed that has been adapted to the Alpine region for centuries. Gerlinde manages the partnership (GbR) and handles sales in the \"Honig-GENUSS-keller\" (Honey Enjoyment Cellar).\u003c\/p\u003e\n\u003cp\u003eThe Alpine rose harvest requires a long ascent into the alpine altitudes – a particularly demanding migration, as Anton describes the harvest calendar during discussions about the product range. Since 2007, the honey has been gently extracted in the on-site \"Honig-GENUSS-keller,\" never heated, and bottled by hand in small batches. Beehives consist of untreated wood and metal. In the \u003ca href=\"\/en\/collections\/neber-honig\"\u003eNeber organic apiary range\u003c\/a\u003e, you will find other single-varietal organic honeys from Austria.\u003c\/p\u003e\n\u003ch3\u003eIn a small bowl on the cheese board\u003c\/h3\u003e\n\u003cp\u003eStored cool and dark at 10 to 18 degrees, it finds its place in the cupboard. Should it crystallize, place the closed jar in a 40-degree warm water bath for five to ten minutes – no hotter, otherwise aromas will be lost. Serve it in a small bowl on the cheese board so your guests can take as much as they like. A small tasting session with three \u003ca href=\"\/en\/collections\/honig\"\u003eorganic honey varieties\u003c\/a\u003e side-by-side most impressively demonstrates how differently honey from Austria can taste.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body AT-BIO-301 Austrian Agriculture\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071130689870,"sku":"033NEB0009","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-honig-alpenrosenhonig.jpg?v=1750977747"},{"product_id":"gorilla-kaffee-bar-crema-silber-1kg","title":"Bar Crema – silver","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Bar Crema, the most powerful espresso in the Gorilla range\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Bar Crema is a pure Robusta blend from the Joerges family roastery, made from beans from Asia and Africa; it is dark-roasted and very low in acidity. Not a mild breakfast coffee, but the most powerful espresso in the Gorilla line, spicy and with a dense, smooth crema.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGorilla Bar Crema\u003c\/strong\u003e makes a powerful espresso and is the most intense blend from the A. Joerges coffee roastery in Obertshausen near Frankfurt. A pure Robusta blend whose spicy, chocolatey-nutty depth even carries through milk – made for everyone who likes their cappuccino or latte macchiato strong. Let yourself be surprised by the dense, smooth crema that gives this variety its name.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, chocolatey, nutty\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, Bar Crema shows a spicy depth, combined with chocolatey and nutty notes and a particularly stable crema, which makes the espresso soft and smooth.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 10 out of 10, it is the strongest of the Gorilla blends, dark-roasted and very low in acidity. Powerful, spicy, full-bodied – the Robusta beans provide body and stamina, and they ensure that dense, marbled crema that looks so good on a good espresso from the bar.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what Bar Crema is made for: its flavor remains present even in a latte macchiato, instead of disappearing under the milk. This way, you can still taste its spicy chocolate note in the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety, then combined into a blend\u003c\/h3\u003e\n\u003cp\u003eJoerges roasts each bean variety individually, gently and slowly, before they come together to form the Bar Crema blend – this ensures that each origin gets its due.\u003c\/p\u003e\n\u003cp\u003eIn the drum, the beans mature for up to 20 minutes at 180 to 220 degrees. The longer and gentler this process, the rounder and deeper the aroma becomes, and the less acidity remains in the final espresso. Roast master Alexandr Beldnov oversees every batch, and only after roasting are the single-origin beans combined into the blend.\u003c\/p\u003e\n\u003cp\u003eYou can almost hear that Bar Crema is a pure Robusta – Robusta brings more power and body than the finer Arabica and lays the foundation for the powerful, persistent crema that defines this variety.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the A. Joerges family roastery, launched in 2004 and now at home all over Europe.\u003c\/p\u003e\n\u003cp\u003eThe company began trading in fine delicacies in Frankfurt am Main as early as 1847, surviving wars and crises alike. In 1982, Heinz Hühsam, a long-time customer of the roastery, recognized its potential and took it over; today, Roman and Tim Hühsam run the family business. \"Good coffee for everyone,\" as Heinz Hühsam once formulated his vision, continues to guide the company to this day, and the family supports the work of the Mondberge Initiative for their bean growing regions.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something a bit rounder, you can find milder paths to a good espresso in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema is densest in a portafilter machine\u003c\/h3\u003e\n\u003cp\u003eClassically prepared as an espresso from a portafilter machine, Bar Crema shows its full richness, and its crema is then particularly dense. It also succeeds reliably in fully automatic machines and stovetop espresso makers. For cappuccino and latte macchiato, it is best to dose it a little more strongly; then the spicy-chocolatey note will carry through the milk with ease. That's how espresso is done.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130820942,"sku":"038JOE001","price":20.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-bar-crema-silber.jpg?v=1750977753"},{"product_id":"gorilla-kaffee-superbar-crema-rot-1kg","title":"Superbar Crema – red","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Superbar Crema, the Italian classic from the house of Joerges\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Superbar Crema is a robust espresso blend from the family-run roastery Joerges, made of 80 percent Arabica and 20 percent Robusta beans, dark roasted and low in acidity. Not a mild breakfast coffee, but an all-rounder with a dense, hazelnut-brown crema for an espresso experience just like in Italy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGorilla Superbar Crema\u003c\/strong\u003e brews a powerful espresso and is a classic from the coffee roastery A. Joerges in Obertshausen near Frankfurt. A blend of 80 percent Arabica and 20 percent Robusta, dark roasted, with chocolatey and nutty notes and a fine honey sweetness. Let yourself be surprised by its exceptionally stable, hazelnut-brown crema, which lasts until the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eChocolatey, nutty, with a hint of honey\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, the Superbar Crema shows chocolatey and nutty depth, accompanied by a subtle honey sweetness and a hint of berries that round off its character.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 8 out of 10, it is strong but not harsh, dark roasted and low in acidity. The nutty note in particular stands out in the finish and pleases the palate. This allows its aroma to carry through milk, remaining present in a cappuccino or latte macchiato.\u003c\/p\u003e\n\u003cp\u003eIts particularly stable, foamy crema is its trademark – so the superlative in its name is well-deserved. Chocolatey, nutty, and full-bodied, it stays consistent in the cup until the final sip.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety, then combined into a blend\u003c\/h3\u003e\n\u003cp\u003eThe beans for the Superbar Crema come from controlled growing regions in Central and South America and are roasted by variety at Joerges before being combined into the blend.\u003c\/p\u003e\n\u003cp\u003eThey mature in the drum for up to 20 minutes at 180 to 220 degrees Celsius. The longer and gentler this process, the rounder the chocolatey-nutty aroma and the more stable the crema. Master roaster Alexandr Beldnov oversees every batch, and only after roasting do the 80 percent Arabica and 20 percent Robusta unite to form this powerful classic.\u003c\/p\u003e\n\u003cp\u003eThe high Arabica content provides aroma and finesse, while the Robusta provides body and creates that hazelnut-brown crema reminiscent of a good espresso from an Italian bar. This creates the balance that makes the Superbar Crema a reliable daily classic.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-run roastery A. Joerges, founded in 2004 and now at home all over Europe.\u003c\/p\u003e\n\u003cp\u003eAs early as 1847, the firm in Frankfurt am Main was trading in fine delicacies before the Hühsam family took over in 1982 – today, Roman and Tim Hühsam lead the company. \"Good coffee for everyone,\" as Heinz Hühsam once concisely described his vision, still applies today, and the family supports the Mondberge initiative for the growing regions of their beans.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something a bit rounder or more refined, you will find the right variety in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the mild \u003ca href=\"\/en\/products\/gorilla-kaffee-kaffeehaus-mischung-gruen-1kg\"\u003eKaffeehaus Mischung\u003c\/a\u003e or the floral \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe hazelnut-brown crema comes from the portafilter\u003c\/h3\u003e\n\u003cp\u003eClassically prepared as an espresso from a portafilter machine, its hazelnut-brown crema is at its best. It is just as reliable in a fully automatic coffee machine and also performs well in a moka pot. For cappuccino and latte macchiato, it is best to dose it a little stronger, so that the chocolatey-nutty note carries reliably through the milk. Espresso just like in Italy.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130886478,"sku":"038JOE002","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-superbar-crema-rot-1kg.jpg?v=1750977756"},{"product_id":"gorilla-kaffee-crema-no-1-schwarz-1kg","title":"Crema No. 1 – black","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Crema No. 1, mild Arabica espresso from the highlands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Crema No. 1 is a pure Arabica blend from the Joerges family roastery, featuring highland beans from Central and South America that are medium-roasted with low acidity. It is not a strong Robusta espresso, but rather the gentle, floral introduction to the Gorilla range.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGorilla Crema No. 1\u003c\/strong\u003e produces a refined espresso and is the most elegant variety from the A. Joerges coffee roastery in Obertshausen near Frankfurt. A pure Arabica blend from the high altitudes of Central and South America, medium-roasted, with floral, berry, and honey-sweet notes and a pleasantly subtle acidity. Let yourself be surprised by its soft, elegant character, which is just as convincing when enjoyed neat as it is in a milk-based coffee.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, berry-like, honey-sweet\u003c\/h3\u003e\n\u003cp\u003eIn terms of flavor, Crema No. 1 displays floral notes, accompanied by delicate berry fruit and a hint of honey sweetness, carried by a soft, stable crema.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 6 out of 10, it is the most accessible of the Gorilla blends, medium-roasted with low acidity. It presents itself in the cup as floral, fruity, and fragrant. While the powerful Bar Crema makes a bold statement, Crema No. 1 arrives quietly and remains subtle even as a caffè crema, never becoming harsh or bitter.\u003c\/p\u003e\n\u003cp\u003eIt works just as well as a pure espresso in the morning, when you prefer not to start the day loudly, as it does as a gentle caffè crema in the afternoon. This is precisely what this highland Arabica was made for—suggesting its fruitiness rather than shouting it.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety from pure Arabica\u003c\/h3\u003e\n\u003cp\u003eJoerges roasts each bean variety individually, gently and slowly, before blending them into Crema No. 1—this ensures each highland Arabica retains its unique character.\u003c\/p\u003e\n\u003cp\u003eThe beans mature in the drum for up to 20 minutes at 180 to 220 degrees. The gentler and longer this process, the more finely the floral and berry aromas unfold, and the softer the acidity remains. Master roaster Alexandr Beldnov oversees every batch until this 100 percent Arabica becomes a well-rounded, elegant blend.\u003c\/p\u003e\n\u003cp\u003eYou can taste the clarity of the Crema No. 1 because it is a pure Arabica—Arabica brings finesse and fine fruit, whereas Robusta relies on strength. The cherries ripen more slowly at high altitudes, and it is precisely this calm that is reflected later in your cup.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-owned roastery A. Joerges, founded in 2004 and now popular across Europe.\u003c\/p\u003e\n\u003cp\u003eIts roots reach back to 1847, when Joerges began trading in fine delicacies in Frankfurt am Main and survived wars and crises over the years. Since 1982, the Hühsam family has led the company, today represented by Roman and Tim Hühsam. \"Good coffee for everyone,\" as Heinz Hühsam once summarized the old idea, still drives the roastery today—and the family supports the Mondberge initiative for the regions where their beans are grown.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something stronger, the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e will guide you from the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e to the intense \u003ca href=\"\/en\/products\/gorilla-kaffee-bar-crema-silber-1kg\"\u003eBar Crema\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA standard dosage is sufficient for cappuccino\u003c\/h3\u003e\n\u003cp\u003eIts floral note comes across most beautifully as a smooth espresso from a portafilter machine. It works just as easily in a fully automatic machine. For a mild cappuccino, a standard dosage is sufficient, as this Arabica is intended to remain delicate rather than overpowering. A quiet start to the day.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130984782,"sku":"038JOE004","price":21.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-crema-no-1-schwarz.jpg?v=1750977759"},{"product_id":"gorilla-kaffee-kaffeehaus-mischung-gruen-1kg","title":"Coffee house blend – green","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Kaffeehaus Mischung, mild for the long cup\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Gorilla Kaffeehaus Mischung is a mild blend from the family-run Joerges roastery, consisting of 70 percent Arabica and 30 percent Robusta, medium roasted and low in acidity. Not a strong espresso, but coffee house flair for the long cup – full-bodied, smooth, and balanced.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGorilla Kaffeehaus Mischung\u003c\/strong\u003e produces a full-bodied caffè crème, bringing the coffee house atmosphere of the A. Joerges family roastery in Obertshausen straight into your home. A mild blend of 70 percent Arabica and 30 percent Robusta with beans from Africa, Asia, and South America, medium roasted with floral, nutty, and chocolatey notes. Treat yourself to a long cup that needs no special occasion.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, floral, mild\u003c\/h3\u003e\n\u003cp\u003eIn terms of flavor, the Kaffeehaus Mischung combines the scent of nuts with delicate chocolate, subtle berry fruit, and a soft floral sweetness – all carried by a beautiful, stable crema.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 5 out of 10, it is the mildest of the Gorilla varieties, medium roasted and low in acidity. Nutty, chocolatey, and velvety, it is a delight to the palate. It loves the long cup: caffè crème, Schümli, or café crème. It remains full-bodied and smooth even after the second pour, never becoming sharp – coffee for long mornings and good conversations.\u003c\/p\u003e\n\u003cp\u003eIt gracefully lets the pot make a second round in the afternoon, when guests are over and no one is watching the clock. That is exactly what this blend was made for.\u003c\/p\u003e\n\n\u003ch3\u003eThree continents in one cup\u003c\/h3\u003e\n\u003cp\u003eThe beans for the Kaffeehaus Mischung come from Africa, Asia, and South America and are roasted separately by Joerges before being combined into the blend.\u003c\/p\u003e\n\u003cp\u003eThey mature in the drum for up to 20 minutes at 180 to 220 degrees. The longer and more gently they are roasted, the rounder the nutty-chocolatey aromas become and the softer the acidity remains. Master roaster Alexandr Beldnov oversees every batch, and only then do the Arabica and Robusta beans combine to create the mild coffee house balance.\u003c\/p\u003e\n\u003cp\u003eThe 70 percent Arabica content provides floral refinement, while the 30 percent Robusta ensures body and a beautiful crema. This keeps the blend mild without becoming thin, allowing it to maintain its flavor even in a long cup, where some coffees might otherwise quickly fade.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-run A. Joerges roastery, founded in 2004 and now at home all across Europe.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1847 with a trading house for fine delicacies in Frankfurt am Main. The Hühsam family has been running the roastery since 1982, today under the leadership of Roman and Tim Hühsam. \"Good coffee for everyone,\" as Heinz Hühsam once phrased it, remains the motto to this day – and the family supports the Mondberge initiative for the regions where their beans are grown.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something stronger than a long cup, you will find the right variety in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e or the refined \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor the long cup, use a slightly more generous dose\u003c\/h3\u003e\n\u003cp\u003eIts mild fullness shows itself at its best as a caffè crème from a fully automatic machine. It also works perfectly in a portafilter or as filter coffee. For a particularly long cup, use a slightly more generous dose, and the nutty-floral aroma will remain present until the very last sip.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071131115854,"sku":"038JOE005","price":21.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-kaffeehaus-mischung.jpg?v=1750977762"},{"product_id":"rue-traversette-tartine-la-magnifigue-110g","title":"Tartine La Magnifique","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine La Magnifigue from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine La Magnifigue from Rue Traversette is a vegetarian spread made from 16 ingredients, ranging from sun-ripened tomato to fig, carrot, and turmeric. Fruity, spicy, and golden, it is one of the bestsellers from Stéphane’s conserverie in the Languedoc—and one that is hard to resist.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine La Magnifigue\u003c\/strong\u003e from Rue Traversette is a fruity and spicy spread in which tomato, cucumber, onion, and carrot meet fig, apple, and a pinch of turmeric. There are a good dozen vegetables and fruits in the jar, including 5 percent figs for sweetness. The name is a pun: from \"magnifique\" (magnificent) and \"figue\" (fig) comes \"La Magnifigue.\"\u003c\/p\u003e\n\n\u003ch3\u003eFruity and sweet with a spicy edge\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Tartine La Magnifigue glows golden yellow; the turmeric provides the color. It smells of ripe tomato, sweet fig, and a touch of spice—more like a compote than a ketchup—and stimulates the appetite the moment you open it. The texture is chunky; you can still distinguish the individual pieces of vegetable and fruit.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the fruitiness of tomato, fig, and apple, followed by onion, garlic, and a trace of caraway, which grounds everything in a savory way. Fruity, spicy, juicy, with a subtle sweetness that never becomes overpowering. A spread with many voices that combine to create a chorus, none of them too loud.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with fish, and with grilled dishes\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the Tartine La Magnifigue belongs in our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e category and looks good on any slice of bread, preferably topped with a few slices of tomato or cucumber. This turns a simple sandwich into a little apéro in minutes.\u003c\/p\u003e\n\u003cp\u003eWith its fruity sweetness, it goes well with fried fish and tinned sardines, as well as grilled poultry and meat. A spoonful added to \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, rice, or potatoes adds a fruity dimension. Next to the savory \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e on an appetizer board, it provides the fruity, bright note. A few arugula leaves on top, and it looks just like a bistro dish.\u003c\/p\u003e\n\u003cp\u003eWhen guests come over, spread it on toasted baguette, place half a fresh fig or a hint of goat cheese on top, and you have an appetizer bite that tastes of the south.\u003c\/p\u003e\n\n\u003ch3\u003eA fig that snuck into the name\u003c\/h3\u003e\n\u003cp\u003eWe met Stéphane over 15 years ago; he cooks his Tartine La Magnifigue in Saint-André-de-Sangonis in the Languedoc, which has been home to Rue Traversette since 2005.\u003c\/p\u003e\n\u003cp\u003eThe name is typical for him. \"Magnifique\" means magnificent, \"figue\" means fig, and because there are about 5 percent figs in the jar, the two words became \"La Magnifigue,\" with a 'g' in the middle that defies every spellcheck—and that is exactly why it is there. Stéphane has been collecting such puns since 2011 in his series \"L'esprit franchouillard,\" for which he thinks up new names every year. Previously, the same mixture went by the name \"la méchante\" (the mean one).\u003c\/p\u003e\n\u003cp\u003eHe started in 2005 on the Rue de la Traversette in the village of Saint-Pons-de-Mauchiens, the very street that gives the brand its name to this day. Before that, he sold corks to local winemakers, and the packaging trade turned into a craft. The tiny workshop of the early days has long since become a conserverie, built in 2015, where a small team continues to cook in kettles. In June 2026, the Hérault Chamber of Trades and Crafts named him an \"Entrepreneur responsable.\"\u003c\/p\u003e\n\n\u003ch3\u003eWith a glass of rosé from the Languedoc\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the Tartine La Magnifigue tastes rounder and fruitier than it does straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. It is a lovely prelude to a glass of rosé or a dry white wine from the Languedoc. If you enjoy the fruity-spicy profile, try the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eTartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131214158,"sku":"042RUE025","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-la-magnifiquehcA3CBt7goDmz.jpg?v=1750977765"},{"product_id":"rue-traversette-rote-paprikacreme-90g","title":"Red pepper cream","description":"\u003ch2 id=\"speakable-headline\"\u003eRed bell pepper cream with tarragon from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's red bell pepper cream is a vegetarian spread made from roasted bell peppers, refined with tarragon, apple, and a dash of Aceto Balsamico di Modena. Sweet, spicy, and featuring a herbal note rarely found in bell pepper cream, it comes from Stéphane Strobl's small cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed bell pepper cream\u003c\/strong\u003e from Rue Traversette is a vegetable cream made from 51 percent roasted red bell peppers, plus onions, garlic, and apple, which Stéphane seasons with tarragon, honey, and a good Aceto Balsamico di Modena IGP. Roasting brings out the sweetness of the bell peppers, the tarragon provides a fine aniseed note in contrast, and the balsamic vinegar adds depth. A bell pepper spread with a sweet-spicy balance rarely found on supermarket shelves. The label on the jar reads \"Poivron à l'estragon.\"\u003c\/p\u003e\n\n\u003ch3\u003eRoasted sweetness meets tarragon\u003c\/h3\u003e\n\u003cp\u003eIn this red bell pepper cream, roasted bell peppers smell sweet and warm, underscored by the subtle aniseed note of tarragon and the dark sweetness of balsamic vinegar. The color is a rich brick red, the texture creamy with fine pieces of bell pepper.\u003c\/p\u003e\n\u003cp\u003eFirst comes the sweetness of the roasted bell peppers, then the herbal spiciness of the tarragon, and the Aceto Balsamico adds a gentle acidity underneath. Fruity, spicy, and harmonious, with apple and honey providing a quiet, sweet base note. The sweetness remains fruity, never cloying, and it is far removed from the often flat bell pepper pastes found in jars—here, you can still taste every ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilling, with cheese, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian bread spread, this red bell pepper cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect starter on toast, crackers, or baguette for an apéro.\u003c\/p\u003e\n\u003cp\u003eThe bell pepper cream loves the grill: it makes a great splash of color and flavor with grilled meat, chicken, or fish, and its sweet bell pepper profile really shines when paired with goat cheese. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e or a sauce adds sweetness and depth, and it makes a quick dip for taco chips. It also pairs perfectly with a burger or a halloumi sandwich.\u003c\/p\u003e\n\u003cp\u003eOn a board next to the dark \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e, it glows red, instantly giving you two colors and two worlds for your apéro. Spread it thinly on bread, add grilled zucchini on top, and a small appetizer plate is ready.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and preserved at Rue Traversette\u003c\/h3\u003e\n\u003cp\u003eThe red bell pepper cream is cooked in the Rue Traversette cannery in Saint-André-de-Sangonis in the Languedoc, where Stéphane Strobl has been processing vegetables, largely sourced from regional producers, since 2005.\u003c\/p\u003e\n\u003cp\u003eThe bell peppers are roasted before they go into the kettle, which gives them their characteristic sweetness. Adding tarragon instead of the usual herbs, along with a good Aceto Balsamico, is typical of Stéphane: for over 20 years, the former cork merchant has been taking familiar recipes and shifting them by a nuance. Tarragon with bell pepper sounds unusual, but it works because the aniseed note cuts through the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eHis jars have been on our shelves for over 15 years, and the tiny garage of the early days has long since become a cannery built in 2015 with a small team. What has remained the same is the manual work in the kettle and the desire to rethink a classic.\u003c\/p\u003e\n\n\u003ch3\u003eAny leftovers disappear into a warm sauce\u003c\/h3\u003e\n\u003cp\u003eThe cream tastes more well-rounded at room temperature than straight from the cold, so take it out of the fridge in good time. Once opened, keep the jar refrigerated and use it up within a few days; any leftovers are great stirred into a warm sauce or oven-roasted vegetables. Alongside grilled meat and fish, it shows its versatility, right next to the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e such as eggplant and garlic.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131345230,"sku":"042RUE023","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-rote-paprikacreme-poivron.jpg?v=1750977768"},{"product_id":"rue-traversette-tartine-en-languedoc-110g","title":"Tartine in Languedoc","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Languedoc with red onion and red wine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's Tartine en Languedoc is a vegan spread made from 51 percent red onions, accompanied by red wine, roasted almonds, and raisins. Sweet and savory like an onion confit, it is named after the region where Stéphane has his cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Languedoc\u003c\/strong\u003e by Rue Traversette is a vegan spread made from sweet red onions, tomato, and turnip, refined with 10 percent red wine, roasted almonds, raisins, and herbs. \"En Languedoc\" means \"in the Languedoc,\" the region between the sea and the mountains where Rue Traversette itself is at home. A sweet and savory confit reminiscent of onion jam, only heartier, with red wine as a dark base note.\u003c\/p\u003e\n\n\u003ch3\u003eSweet onion, red wine, and roasted almond\u003c\/h3\u003e\n\u003cp\u003eTartine en Languedoc smells of braised onion and red wine, with the warm note of roasted almonds and the sweetness of raisins. The color is a deep wine-red, and the texture is soft with a few almond pieces that provide a nice crunch.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the soft sweetness of the red onion, then the red wine comes through with its depth, before tarragon, thyme, and bay leaf provide a savory counterpoint. Sweet, savory, velvety, with the crunch of roasted almonds for contrast. The raisins add a subtle fruit sweetness underneath, keeping the whole thing hearty rather than sticky. A confit that leaves you wanting more.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese, for meat, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegan spread, Tartine en Languedoc joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the classic companion to cheese, whether on a board, in a sandwich, or on a raclette plate.\u003c\/p\u003e\n\u003cp\u003eThe confit plays out its sweetness when paired with a bold mountain cheese or aged goat cheese; on a burger, it replaces ketchup and fried onions in one go. A spoonful added to roasted meat, \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, or a sauce brings depth. Alongside the \u003ca href=\"\/en\/products\/rue-traversette-auberginen-creme-90g\"\u003eaubergine cream\u003c\/a\u003e, it is the sweet counterpoint on the board.\u003c\/p\u003e\n\n\u003cp\u003eWhen you have guests, place a spoonful on a cheese platter or with a terrine, and a small snack becomes a little feast. It also goes well with roasted pumpkin or fried mushrooms, and it is magnificent on a tarte flambée with goat cheese—savory, fruity, and hearty all at once.\u003c\/p\u003e\n\n\u003ch3\u003eA spread from the home region\u003c\/h3\u003e\n\u003cp\u003eUnlike its sisters, Tartine en Languedoc stays at home: Rue Traversette is located in Saint-André-de-Sangonis in the heart of the Languedoc, where Stéphane Strobl has been preserving food since 2005, just a few kilometers from the vineyards whose grapes end up in the spread.\u003c\/p\u003e\n\u003cp\u003eEverything that makes up this spread grows between the sea at Marseillan and the fortress city of Carcassonne: onions, grapes for the wine, and the herbs of the garrigue. \"En Languedoc\" is Stéphane's little declaration of love for his own home, one of several tartines designed as small journeys through France. For a good 20 years, the former cork merchant has been translating regions and classics into jars.\u003c\/p\u003e\n\n\u003cp\u003eWe met Stéphane over 15 years ago, back then in a tiny garage. Today, there stands a cannery built in 2015, where a small team continues to cook in kettles with the same eye for detail as on the very first day.\u003c\/p\u003e\n\n\u003ch3\u003eThe circle closes with the red wine of the region\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, Tartine en Languedoc tastes rounder than straight from the cold, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and consume within a few days. The circle closes with a glass of red wine from the Languedoc, and with good cheese and fresh baguette, it makes for a little breakfast of the South. If you wish to travel further, you will find the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003etartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131476302,"sku":"042RUE020","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-languedoc.jpg?v=1750977772"},{"product_id":"rue-traversette-artischockencreme-90g","title":"Artichoke Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eArtichoke cream with white pepper from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCreamy, lemony, delicately peppered: Rue Traversette's artichoke cream packs a good two-thirds artichoke hearts into a small jar, refined with olive oil, lemon, and white Sarawak pepper. A vegetarian spread for those who love the nutty, tart heart of the artichoke.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eArtichoke cream\u003c\/strong\u003e from Rue Traversette is a fine vegetable spread made from 67 percent artichoke hearts, olive oil, and lemon juice, which Stéphane seasons with salt and white Sarawak pepper. The artichoke provides the nutty, tart tone, the lemon keeps everything fresh, and the pepper from Borneo adds a warm, subtle heat at the end. Its original name is Artichaut au poivre blanc. If you like artichokes, you'll find their heart here in creamy form, with that fine bitterness that only the artichoke can provide.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, lemony, delicately peppered\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the artichoke cream is light and creamy; it smells of artichoke, good olive oil, and a splash of lemon. The color is a pale greenish-yellow, the texture fine, with a few noticeable pieces of heart that show that there is real vegetable inside the jar.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the nutty, tart heart of the artichoke, then the lemon joins in with its freshness before the white Sarawak pepper layers a warm, subtle heat over it. Fresh, savory, light, without ever being heavy. This is a far cry from a bland, ready-made dip from the refrigerated section, in which there is often little left of the actual artichoke.\u003c\/p\u003e\n\n\u003ch3\u003eWith fish, asparagus, and on appetizer bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the artichoke cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and makes for a great starter on toasted bread, crackers, or breadsticks during an aperitif. In the south of France, such a \u003cem\u003etartinade\u003c\/em\u003e is naturally on the table as soon as someone calls for an apéro.\u003c\/p\u003e\n\u003cp\u003eWith its delicate bitterness, it pairs well with fried fish, seafood, and grilled green asparagus, which it particularly likes. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns a few simple ingredients into a quick dinner, and a dollop in a vinaigrette adds depth to the dish. On the appetizer platter, it likes to sit next to the \u003ca href=\"\/en\/products\/rue-traversette-tomatencreme-90g\"\u003etomato cream\u003c\/a\u003e—light next to deep red.\u003c\/p\u003e\n\u003cp\u003eWhen you have guests, spread it thinly on warm baguette, place a strip of smoked salmon on top, and in two minutes you have an appetizer bite that looks like it came from a bistro kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Stéphane's kettles in the south of France\u003c\/h3\u003e\n\u003cp\u003eThe artichoke cream is cooked in the small cannery of Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been putting vegetables into jars since 2005.\u003c\/p\u003e\n\u003cp\u003eThe white pepper comes from Sarawak in Borneo; it is milder and more aromatic than black pepper and is a perfect match for the delicate tartness of the artichoke. Such touches are Stéphane's signature: a man who once sold corks to local winemakers and has been taking classics for a good 20 years to give them a small, surprising twist. Since moving to the larger cannery in 2015, he has been assisted by a ten-person team that still cooks in kettles instead of on an assembly line.\u003c\/p\u003e\n\u003cp\u003eStéphane and we share a long history: his gourmet products have been on our shelves for over 15 years, as one of the first addresses to bring his jars to Germany. This artichoke cream is still one of the finest varieties he makes.\u003c\/p\u003e\n\n\u003ch3\u003eStirred into cream cheese, it becomes milder\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the artichoke cream tastes rounder than straight from the fridge, so take it out of the cold a few minutes before serving. Once opened, store the jar in a cool place and use it within a few days. A spoonful also stirs nicely into cream cheese or yogurt if you are looking for a milder version for raw vegetables and vegetable sticks. If you like, try your way through the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetable creams from Rue Traversette\u003c\/a\u003e, from eggplant to black olive.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131607374,"sku":"042RUE024","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-artischocken-creme-90g.jpg?v=1750977775"},{"product_id":"rue-traversette-tartine-en-provence-110g","title":"Tartine in Provence","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Provence with dried tomato and olive\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine en Provence from Rue Traversette is a vegetarian spread made from 50 percent tomato, plus eggplant and black olives, seasoned with thyme, basil, and candied lemon. A spoonful of Provence in a jar, just as Stéphane prepares it in his cannery in the Languedoc.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Provence\u003c\/strong\u003e from Rue Traversette is a Provençal spread made from dried tomatoes and eggplant, with black olives, thyme, basil, and the refreshing highlight of candied lemon. \"En Provence\" means \"in Provence,\" and that is exactly where this spread takes you, somewhere between Nice and Marseille. A hint of toasted sesame adds a subtle roasted note at the end.\u003c\/p\u003e\n\n\u003ch3\u003eDried tomato, thyme, and a splash of lemon\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Provence has the aroma of sun-dried tomato, thyme, and basil, underscored by salty olive and the bright sweetness of candied lemon. The color is a dark red, the texture coarse, with visible pieces of tomato and olive.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the concentrated tomato, then the soft eggplant, before the lemon confit and sesame add a sweet, fresh, and roasted note. Fruity, savory, sunny, with the slight acidity that defines the South. A spread that tastes of warm stones and herb gardens—more like a vacation than an appetizer. The candied lemon keeps everything fresh instead of making it heavy.\u003c\/p\u003e\n\n\u003ch3\u003eOn a baguette, with fish, and in pasta\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, Tartine en Provence is part of our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and turns a baguette or sandwich into a little piece of the South, ideally topped with chopped olives and a basil leaf. Spread into a sandwich with mozzarella, you won't need any further seasoning.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with fried fish and canned sardines, grilled poultry and meat, and a spoonful stirred into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e becomes a quick, sun-ripened sauce. Alongside the fruity \u003ca href=\"\/en\/products\/rue-traversette-tartine-la-magnifigue-110g\"\u003eTartine La Magnifigue\u003c\/a\u003e on an appetizer board, it serves as the heartier, Mediterranean sibling.\u003c\/p\u003e\n\n\u003cp\u003eWhen guests arrive, spread it on toasted bread, place a black olive and a basil leaf on top, and the aperitif will already taste like a holiday. A few toasted pine nuts sprinkled over the top turn it into a small starter.\u003c\/p\u003e\n\n\u003ch3\u003eA trip to Provence from the Languedoc\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Provence is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been putting vegetables and herbs into jars since 2005.\u003c\/p\u003e\n\u003cp\u003eProvence is right next door, and Stéphane knows its flavors—thyme, olive, and tomato—perfectly. \"En Provence\" is one of several tartines with which he brings short trips through France to the plate, sometimes to Provence, sometimes to the Basque Country, sometimes to Brittany. Such ideas are his signature; for over 20 years, the former cork merchant has been taking regions and classics and translating them into a spread.\u003c\/p\u003e\n\n\u003cp\u003eWe met Stéphane over 15 years ago. The tiny garage of the early days has long since become a cannery built in 2015, where a small team continues to cook in kettles. What has remained the same is the care put into every jar.\u003c\/p\u003e\n\n\u003ch3\u003eA starter with rosé from Provence\u003c\/h3\u003e\n\u003cp\u003eTartine en Provence tastes rounder at room temperature than straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. It is a lovely starter with a glass of rosé from Provence or the Languedoc, and it feels just as at home on an antipasti platter with cheese and olives. Those who wish to continue their journey can find the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eTartines from Rue Traversette\u003c\/a\u003e, from \"au Pays Basque\" to \"en Normandie.\"\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131705678,"sku":"042RUE017","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-provence.jpg?v=1750977778"},{"product_id":"morelli-trueffel-pasta-250g","title":"Tagliolini al Tartufo – Truffle pasta with summer truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliolini al Tartufo by Pasta Morelli, fine egg tagliolini with summer truffle from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFine, thin egg tagliolini from the Antico Pastificio Morelli, refined with real summer truffle and fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 4 to 6 minutes. The uncomplicated truffle pasta for everyday life, without needing to buy fresh truffles.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliolini al Tartufo\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are fine, thin egg ribbons made from Italian durum wheat semolina and fresh eggs, with real summer truffle (Tuber aestivum) in the dough. They also feature fresh wheat germ, which Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. Tagliolini are the thinner sister of tagliatelle, just 2 to 3 millimeters wide. This makes them the ideal vehicle for delicate sauces and for the fine, unobtrusive character of the summer truffle.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFine tagliolini with real summer truffle\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, a subtle mushroom scent drifts out—not overpowering, not perfumey, but with the fine, earthy tone characteristic of summer truffles. The difference from the aggressively sweet smell of cheap truffle oils is immediately apparent: real summer truffle (Tuber aestivum) is in the dough, with a content of just over one percent. The tagliolini are significantly narrower than tagliatelle, about 2 to 3 millimeters wide, with the typical rough bronze-drawn surface that allows sauce and butter to adhere perfectly.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the truffle aroma unfurls gently, like a veil settling over the kitchen. The pasta water remains almost clear with a slight yellow tint from the egg. On the palate, you first notice the fine sweetness of the egg, followed by the restrained truffle note—earthy, ripe, and mushroomy, without overpowering—and finally, the malty depth of the wheat germ provides the finishing touch. A pasta that doesn't shout about its luxury, but unfolds it quietly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliolini al Tartufo?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: butter and Parmesan, nothing else. The classic preparation according to Italian home cooking: toss the cooked tagliolini in brown butter, add a spoonful of pasta water, and serve with coarsely shaved Parmigiano Reggiano and a hint of freshly ground pepper. That is completely sufficient—the truffle aroma from the dough takes the leading role, the butter binds, and the Parmigiano rounds it off.\u003c\/p\u003e\n\u003cp\u003eIf you prefer more creaminess, sauté shallots in butter, deglaze with a splash of white wine, add cream, and let it reduce briefly. Then toss the tagliolini in the mixture and serve with Parmesan. For special occasions, you can shave fresh summer truffle slices over the plate after serving—this takes the pasta to the next level, but it is not necessary.\u003c\/p\u003e\n\u003cp\u003eAlso fine: with seared scallops, with a poached egg and spinach, or as a side dish for veal loin. What doesn't work: robust tomato sauces, Pesto alla Genovese, or spicy meat ragùs—they will drown out the delicate truffle aroma.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a rolling boil, salt with a tablespoon of sea salt, and add the tagliolini. Fine egg noodles cook quickly: 4 to 6 minutes are enough. Save half a glass of pasta water before draining—it will make the butter sauce perfectly creamy.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach and incorporates the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" roughly translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right by the train station. The pastificio still operates there today, managed by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better, and the slow drying process preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-tagliatelle-mit-steinpilzen\"\u003eTagliatelle ai Funghi Porcini\u003c\/a\u003e with porcini mushroom extract instead of truffle. For the pure durum wheat varieties without egg, there are the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper. So the choice is yours: fine egg tagliolini for a delicate truffle evening, wide egg tagliatelle for autumn sauces, or pure durum wheat linguine for light, everyday cooking.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131836750,"sku":"040DAN0001","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-trueffel-pasta-250g.jpg?v=1763128647"},{"product_id":"morelli-linguine-peperoncino","title":"Linguine Peperoncino – Spicy Pasta with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Peperoncino by Pasta Morelli, red chili linguine from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with red chili pepper and colored with dehydrated beetroot. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a clear bag, cooking time 8 to 9 minutes. Pure durum wheat pasta without eggs, with a mild spicy flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Peperoncino\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbons made from Italian durum wheat semolina, flavored with dried red chili and colored with dehydrated beetroot. The characteristic red tone comes from the beetroot, not the chili—the latter provides the pleasantly fiery seasoning. This pasta is a pure durum wheat variety without eggs. Like all Morelli pasta, it contains added fresh wheat germ, which Morelli has been incorporating into every dough since 1860, releasing a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eRed linguine with a fine chili kick\u003c\/h3\u003e\n\u003cp\u003eWhen opening the box, you are met with a warm, piquant aroma reminiscent of freshly dried bell peppers with a slightly toasted undertone. The linguine has a warm brick-red color with an orange tint—the color comes from the dehydrated beetroot powder, not the chili. Sometimes small, darker pieces of chili are visible in the pasta. The surface remains rough and matte, as with all bronze-drawn linguine from Morelli, ensuring that every sauce sticks well.\u003c\/p\u003e\n\u003cp\u003eWhile cooking, the pasta water turns slightly reddish, and the scent of chili rises along with the characteristic cereal notes of the wheat germ. On the palate, the pasta first reveals a warm, powerful depth from the beetroot, then the chili unfolds with a well-balanced spiciness—not brutally hot, but pleasantly tingly. A malty wheat germ note lingers in the finish. This is a pasta that confidently brings its own flavor to the table, so you should use sauce sparingly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Linguine Peperoncino?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already has so much personality and spice that it does not pair well with aggressive sauces. The standard recipe is Aglio, Olio e Peperoncino—simply toss the linguine in good olive oil with garlic, a splash of cooking water to bind the sauce, and top with shaved Pecorino or Parmigiano. If you have guests who prefer milder flavors, just omit the additional fresh chili in the olive oil; the heat of the pasta itself is sufficient.\u003c\/p\u003e\n\u003cp\u003eOther companions that suit the chili seasoning: a classic tomato sauce with garlic (creating an Arrabbiata variation), creamy ricotta with lemon zest (to mellow the heat), shrimp in olive oil, grilled octopus, or a tuna carbonara. Vegetable ratatouille with zucchini, eggplant, and bell peppers also works well. With grilled meat, the pasta harmonizes particularly well with spicy salsicce or Italian sausages. Avoid: creamy white sauces without a counterbalance, as the fatty cream amplifies the chili heat rather than balancing it, and sweet variations with lots of mascarpone or honey.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil per 250 g of pasta, salt with a tablespoon of sea salt, and add the linguine. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining—it will help bind the sauce perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which a new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach, incorporating the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" which loosely translates to \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right by the train station. The factory continues to operate there today, run by Dino Morelli and his three children, Lucia, Antonio, and Marco, representing the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the wheat’s aromas and the germ within the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine in our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e share the same durum wheat semolina base and wheat germ content: \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper, and \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico\u003c\/a\u003e with garlic and basil. Along with the Linguine Peperoncino, these offer three varieties for three different moods: spicy-hot, lemon-fresh, and herbal-warm.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131967822,"sku":"040DAN0002","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-mit-peperoncino.jpg?v=1763128793"},{"product_id":"morelli-tagliatelle-mit-steinpilzen","title":"Tagliatelle with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliatelle ai Funghi Porcini by Pasta Morelli, egg ribbon pasta with porcini mushroom extract from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBroad egg tagliatelle from Antico Pastificio Morelli, flavored with natural porcini mushroom extract and enriched with fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 6 to 8 minutes. An autumn classic, served plain with butter or classically in a cream and white wine sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliatelle ai Funghi Porcini\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are broad, flat egg ribbons made from Italian durum wheat semolina and fresh eggs, flavored with natural porcini mushroom extract. Added to this are the fresh wheat germ that Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. The porcini flavor is infused into the dough via an extract rather than visible mushroom pieces. This keeps the pasta thin and delicate, while the seasoning permeates the noodle evenly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBroad ribbon pasta with the scent of porcini mushrooms\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, the dense scent of porcini mushrooms immediately rises to meet you – warm, earthy, with a hint of fresh autumn leaves. The tagliatelle are about 6 to 8 millimeters wide and significantly flatter than Morelli's linguine. The surface remains rough and matte, typical of the bronze-drawing process. This is not a coincidence, but craftsmanship: by being pressed through bronze dies, the dough acquires the tiny irregularities that later allow cream and butter sauces to cling perfectly to the noodle.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the dry woodland scent turns into a warm, creamy mushroom aroma. The pasta water shimmers slightly brownish, and the air above the pot fills with the characteristic Porcini smell, reminiscent of a freshly picked porcini mushroom in an October forest. On the palate, the pasta first reveals the delicate sweetness of the egg, then the full porcini flavor opens up, and finally, the malty depth of the wheat germ provides the finishing touch. Three layers that build and linger.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliatelle with porcini mushrooms?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: cream and white wine, and nothing else. The classic recipe for Tagliatelle ai Funghi Porcini requires sweating an onion in butter, adding fresh or dried porcini mushrooms, deglazing with a splash of white wine, pouring in cream, and seasoning with salt, pepper, and a little parsley. The Morelli porcini aroma in the dough elevates the sauce even further – so you can get away with using fewer porcini mushrooms in the sauce itself.\u003c\/p\u003e\n\u003cp\u003eFor a quick and easy version: toss the cooked tagliatelle in brown butter, add a spoonful of cooking water, and serve with coarsely shaved Parmigiano and a touch of freshly ground pepper. That is perfectly enough for an autumn evening. For something richer, whisk mascarpone until smooth with a little cooking water and stir in a teaspoon of porcini cream. This goes particularly well with game dishes such as venison loin or braised wild boar. Also good: with bacon cubes and shallots in truffle butter, or as a side dish for osso buco.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil for every 250 g of pasta, salt with a tablespoon of sea salt, and add the tagliatelle. Egg tagliatelle cook faster than pure durum wheat pasta: 6 to 8 minutes is enough, depending on how al dente you like them. Save half a glass of cooking water before draining – it will make your sauce perfectly creamy later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fats, which turn rancid quickly – flour without the germ has a longer shelf life. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right next to the train station. The pasta factory still operates there today, led by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-trueffel-pasta-250g\"\u003eTagliolini al Tartufo\u003c\/a\u003e with summer truffles instead of porcini. For the pure durum wheat variants without egg, the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper are available. So you have the choice: egg tagliatelle for autumn dishes and game sauces, pure durum wheat linguine for light, lemony variants.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132066126,"sku":"040DAN0004","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-tagliatelle-steinpilze.jpg?v=1764856063"},{"product_id":"morelli-linguine-knoblauch-basilikum","title":"Linguine Aglio e Basilico – green pasta with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Aglio e Basilico by Pasta Morelli, green linguine with garlic and basil from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with natural garlic and basil concentrate and colored with dehydrated spinach. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a transparent bag, cooking time 8 to 9 minutes. Not an egg pasta, but a pure durum wheat pasta with a green note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Aglio e Basilico\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat noodles made from Italian durum wheat semolina, refined with natural garlic and basil concentrates. Their characteristic green hue comes from finely dehydrated spinach in the dough, not from basil or eggs – the pasta is a pure durum wheat variety, also suitable for those who avoid eggs. Additionally, it contains fresh wheat germ, which Morelli has been reincorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGreen noodles with a herb-garlic scent\u003c\/h3\u003e\n\u003cp\u003eUpon opening the box, an intense aroma hits you immediately: warm garlic with a fresh, herbaceous basil note in the background. The linguine shows a restrained, olive-green tone – not spinach green, but a subtle tint from 0.28 percent dehydrated spinach in the dough. The color varies slightly from strand to strand because the dough is laid out by hand. The surface remains rough and matte, like all bronze-drawn linguine from Morelli.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation for which Morelli is famous occurs: the pasta water turns slightly greenish, and a multi-layered scent rises: first the garlic, then the basil, with the grainy wheat germ note underneath. On the palate, the garlic dominates initially with a pleasantly round, non-sharp character. Then the basil opens up, and finally, the wheat germ adds its dark, bready depth. Three layers that cleanly detach from one another.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhat pairs well with linguine with garlic and basil?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already carries so much flavor that it barely needs a sauce. The simplest version goes like this: toss the cooked linguine in a pan with a spoonful of cooking water, a drizzle of cold-pressed olive oil, and shaved Pecorino. Nothing more is needed, and many wouldn't want it any other way afterward.\u003c\/p\u003e\n\u003cp\u003eClassic accompaniments that suit the three basic aromas: a red tomato sugo with onions and thyme, a pesto alla Genovese (yes, that doubles the basil note, but it works surprisingly well), a lemon-cream sauce for white fish, shrimp in olive oil with chili, or a grilled vegetable mix with zucchini, bell peppers, and cherry tomatoes. Especially nice with Mediterranean grilled meats like lamb skewers or grilled Mediterranean fish.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a boil, add a tablespoon of sea salt, and put the linguine in. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before you drain it – this will help the sauce bind perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which turns rancid quickly – flour without the germ stays on the shelf longer. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right at the train station. The pasta factory still operates there today, led by Dino Morelli and his three children Lucia, Antonio, and Marco in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better later on, while slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine Aglio e Basilico, these offer three varieties for three moods: herbal-warm, lemon-fresh, and spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132197198,"sku":"040DAN0005","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-knoblauch-und-basilikum.jpg?v=1764853096"},{"product_id":"rustichella-dabruzzo-spaghetti-500g","title":"Durum wheat spaghetti","description":"\u003ch2 id=\"speakable-headline\"\u003eBronze-die spaghetti, rough and al dente from the Abruzzo region\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRustichella d'Abruzzo spaghetti are durum wheat pasta made in Penne, in the Abruzzo region, following the same family recipe since 1924. Not an industrial product made with a Teflon die, but pasta drawn through bronze dies with a rough, satisfying surface for any sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDurum wheat semolina spaghetti\u003c\/strong\u003e from Rustichella d'Abruzzo is the classic Italian pasta from the province of Pescara, crafted from just two ingredients: durum wheat semolina and the soft spring water of the Abruzzo region. Back in 1924, Gaetano Sergiacomo—known to everyone simply as \"Tanuccio\"—produced these very same durum wheat spaghetti in his small mill in Penne with the same patience that remains to this day.\u003c\/p\u003e\n\n\u003ch3\u003eRough, golden, holds onto sauce\u003c\/h3\u003e\n\u003cp\u003eAfter being drawn through traditional bronze dies, the surface remains pleasantly rough and golden-hued, ensuring that every sauce sticks where it belongs instead of sliding off the plate.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the spaghetti is firm to the bite, full-bodied, and leaves a slightly nutty finish—it prefers simplicity: fruity tomato sauce, Aglio e Olio e Peperoncino, or, as is popular in Southern Italy, a few shavings of bottarga on top. It is just as hospitable to oil and butter-based sauces as it is to finely chopped herbs and fresh vegetables.\u003c\/p\u003e\n\u003cp\u003eThe Abruzzo region unites the sea and the mountains in a small space; even in summer, you can ski on the Gran Sasso and swim in the Adriatic. You can taste this duality in the pasta, which is down-to-earth yet refined, hearty yet light, just like the landscape from which it comes.\u003c\/p\u003e\n\n\u003ch3\u003e9 to 11 minutes to the perfect bite\u003c\/h3\u003e\n\u003cp\u003eIn plenty of salted water, this durum wheat spaghetti takes 9 to 11 minutes to reach the characteristic al dente texture of Abruzzo; a little less if you prefer it firmer.\u003c\/p\u003e\n\u003cp\u003eServe it simply with a good \u003ca href=\"\/en\/products\/frantoi-cutrera-olivenoel-primo-double-bio\"\u003eextra virgin olive oil\u003c\/a\u003e, plenty of garlic, and peperoncino, in the authentic Abruzzese style. On warm summer evenings, a handful of fresh herbs is often enough, and a glass of dry white wine pairs almost naturally with it. Those wishing to explore the rest of the \u003ca href=\"\/en\/collections\/pasta\"\u003epasta range\u003c\/a\u003e will find the shorter, ridged \u003ca href=\"\/en\/products\/rustichella-dabruzzo-penne-rigate-500g\"\u003ePenne Rigate\u003c\/a\u003e to be the perfect sibling for ragouts and vegetable sauces.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Gaetano to Gianluigi, a hundred years of pasta\u003c\/h3\u003e\n\u003cp\u003eIn 1924, Gaetano Sergiacomo, the eldest of seven children from a family of millers in the Pescara hinterland, founded his first pastificio in Penne exactly as he had imagined: with the best durum wheat flour and the region’s soft spring water, nothing else.\u003c\/p\u003e\n\u003cp\u003eIn 1981, his son-in-law Piero Peduzzi took over the business and named it Rustichella d'Abruzzo. The founder's bronze dies remained in use, and the legendary brown paper bag was introduced—the first of its kind in Italy at the time. To this day, the pasta is dried for 56 hours at a gentle 35 degrees, allowing it to maintain its firm structure rather than being industrially heat-dried in just a few hours—patience instead of speed, that’s the secret.\u003c\/p\u003e\n\u003cp\u003eSince 2001, the family business has operated as an S.p.A. led by Gianluigi Peduzzi, the founder's grandson, together with his sister Stefania, while the fourth generation—Carolina, Stefano, and Piero—are already waiting in the wings. Today, the small pastificio from Penne supplies more than 70 countries around the world without having changed its production process even once.\u003c\/p\u003e\n\u003cp\u003eEven Luciano Pavarotti once called \u003ca href=\"\/en\/collections\/rustichella\"\u003ethe factory\u003c\/a\u003e personally to secure a supply of his favorite pasta, and kept a thank-you letter from the family that remains private to this day. Respect.\u003c\/p\u003e","brand":"Rustichella d’Abruzzo","offers":[{"title":"500 g","offer_id":53071132328270,"sku":"040VIA4312","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rustichella-d-abruzzo-spaghetti.jpg?v=1750977795"},{"product_id":"schaut-frischei-spaghetti-300g","title":"Fresh Egg Spaghetti","description":"\u003ch2 id=\"speakable-headline\"\u003eHearty fresh-egg spaghetti from Swabia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eFresh-egg spaghetti from Schaut are slowly air-dried egg noodles made from durum wheat semolina and a generous portion of fresh eggs, bronze-cut. Not fast-produced supermarket goods, but nearly a week of handcrafting in a small family manufactory on the edge of the Swabian Alb.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFresh-egg spaghetti\u003c\/strong\u003e are handmade egg noodles from the Schaut noodle manufactory in Andelfingen, created from durum wheat semolina and 35 percent fresh egg. Brigitte Schaut passes the dough through bronze dies, which give the pasta its finely textured surface. It is dried slowly, over the course of days, depending entirely on the weather. This results in a spaghetti with bite, a golden-yellow color, and its own unique character, far removed from smooth, mass-produced items.\u003c\/p\u003e\n\n\u003ch3\u003eFirm in bite and textured for the sauce\u003c\/h3\u003e\n\u003cp\u003eYou will notice the difference with the very first bite: This spaghetti remains firm to the bite and hearty because the dough contains fine durum semolina from France.\u003c\/p\u003e\n\u003cp\u003eThe French durum wheat semolina makes the noodle heartier, something the family places great value on. The 35 percent fresh eggs give it its golden-yellow color and a full, rounded flavor. \"Fresh egg\" here truly means fresh egg in the dough, not egg powder, and you can taste it. It sits on the fork feeling hearty, firm, and aromatic.\u003c\/p\u003e\n\u003cp\u003eBecause of the bronze die, the surface remains slightly textured rather than smooth, and that is exactly where any sauce will find its hold later on. After 10 to 12 minutes in boiling salted water, the spaghetti is al dente and perfectly carries the entire sugo with it.\u003c\/p\u003e\n\n\u003ch3\u003eWhat belongs on this spaghetti\u003c\/h3\u003e\n\u003cp\u003eClassically, fresh-egg spaghetti is served with a robust sauce that clings to its textured surface. Use plenty of salted water and do not rinse afterwards; this way, the starch remains on the noodle and thickens the sauce.\u003c\/p\u003e\n\u003cp\u003eA dollop of fruity \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e from the same manufactory is the obvious companion, along with grated Parmesan and a drizzle of good olive oil. For those who like it simple, just add brown butter and a few sage leaves. It is also a worthy partner for a ragù that has been slow-cooked for hours. The spaghetti handles both, the loud sauces and the quiet ones.\u003c\/p\u003e\n\u003cp\u003eIn our \u003ca href=\"\/en\/collections\/pasta\"\u003epasta selection\u003c\/a\u003e, you will find more noodles for such dishes, but this one is a good start for an honest pasta evening. A 300-gram package is enough for two to three hungry eaters.\u003c\/p\u003e\n\n\u003ch3\u003eBrigitte Schaut and her \"delicate one\"\u003c\/h3\u003e\n\u003cp\u003eBrigitte Schaut has been making noodles in Andelfingen since 1993. It all began with eggs from the family farm and a garage that was hastily converted into a noodle room. At the time, the family wanted to sell their products directly from the farm; today, the reputation of their noodles reaches far beyond Upper Swabia.\u003c\/p\u003e\n\u003cp\u003eThe family calls this spaghetti their \"delicate one,\" because it requires a sensitive touch. The drying process alone takes three days, and nearly a week passes from the dough to the finished package—and in humid weather, the noodles simply won't cooperate at all. The eggs come from the nearby Untermarchtal monastery, the semolina from France, and the work is still done by the third generation today.\u003c\/p\u003e\n\u003cp\u003eThe small shop in the entryway grew into a farm store, an old pigsty was converted into a production area, and a dedicated sauce kitchen was added in 2013. Today, it is a manufactory with open production, through the glass of which you can watch the family at work.\u003c\/p\u003e\n\u003cp\u003eMore than twenty types of pasta are created here according to the motto \"Time for something special.\" Lothar Schaut grows spelt on the family's fields, which is then turned into spelt noodles, complemented by rapeseed oil and flour from their own harvest. In addition to the spaghetti, there are \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eother noodle specialties from Schaut\u003c\/a\u003e, from tagliatelle to colorful heart-shaped noodles. This is what patience tastes like.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132393806,"sku":"040SCH004","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Spaghetti.jpg?v=1750977798"},{"product_id":"schaut-tomatensosse-300g","title":"Tomato sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity tomato sauce like homemade\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSchaut's tomato sauce is a ready-to-serve pasta sauce made from 90 percent tomatoes, cooked by hand in their own sauce kitchen. No mass-produced convenience sauce, but a fruity sauce just like you would make yourself on the stove.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato sauce\u003c\/strong\u003e from Schaut is a fruity sugo from the Schaut pasta manufactory in Andelfingen on the edge of the Swabian Jura, cooked from 90 percent tomatoes and a few spices. It is ready-to-use, all you have to do is heat it up. It contains ripe tomatoes and a few spices; that's all a good sauce needs.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, juicy, and ready to serve\u003c\/h3\u003e\n\u003cp\u003eThe sauce tastes like ripe tomatoes, not like it came from a can. It contains 90 percent tomatoes plus a few spices, perfectly seasoned for the pot. The color is deep red, and the aroma is reminiscent of a kitchen where someone has been simmering tomatoes all morning.\u003c\/p\u003e\n\u003cp\u003eIt is simmered in their own sauce kitchen until it reaches a beautiful, thick consistency, completely free of preservatives or flavor enhancers. It is lactose-free and comes ready-to-serve; all you have to do is heat it up and pour it over your pasta. What you taste is tomato, not laboratory-produced flavoring.\u003c\/p\u003e\n\u003cp\u003eThis turns a quick pasta dinner into a proper meal, even when you're in a rush. In barely 10 minutes, you can have a plate of pasta on the table that tastes like someone spent hours at the stove. Keeping a jar in the cupboard is a lifesaver for days when the fridge doesn't have much to offer.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the house's pasta\u003c\/h3\u003e\n\u003cp\u003eIts natural partner is the pasta from the same house. Poured over the \u003ca href=\"\/en\/products\/schaut-frischei-spaghetti-300g\"\u003efresh egg spaghetti\u003c\/a\u003e, the sauce clings to the rough bronze-cut surface, just as it does to the wide \u003ca href=\"\/en\/products\/schaut-frischeibandnudeln-9-mm-300g\"\u003eribbon noodles\u003c\/a\u003e. This is how you taste the craft in its entirety, with pasta and sauce perfectly coordinated.\u003c\/p\u003e\n\u003cp\u003eBut the sauce also works well with any other pasta, with gnocchi, or on a quick pizza. A spoonful in your rice with some fresh basil on top, and you have a simple meal on the table. If you like, stir in a dash of cream or fry up some ground meat to go with it. It can also be used as a base for a Bolognese or a shakshuka, just as you please.\u003c\/p\u003e\n\u003cp\u003eFor children, it is the mild base that almost always works, with no sharp edges. A 300-gram jar is enough for two to three portions of pasta and is a quick pantry staple for when there isn't time for elaborate cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the sauce kitchen in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce comes from the Schaut pasta manufactory, which originally made its name with pasta. In 1993, Brigitte Schaut began processing eggs from her own farm into pasta in a garage that had been converted on short notice.\u003c\/p\u003e\n\u003cp\u003eIn 2013, the family expanded and set up their own sauce kitchen, and since then, they have been creating pasta sauces to match their noodles. Whatever leaves the kitchen carries the same standard as their pasta: honest and without shortcuts. Today, the third generation works in a manufactory with a transparent production process, following the motto \"Time for something special.\"\u003c\/p\u003e\n\u003cp\u003eThis closes the circle, with pasta and sauce from a single source. In addition to the tomato sauce, you will find the matching \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and more \u003ca href=\"\/en\/collections\/pasta\"\u003epasta and sauces\u003c\/a\u003e in our shop. A good meal doesn't get any easier than this.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 ml","offer_id":53071132524878,"sku":"040SCH25101","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Tomaten-Sosse-v.jpg?v=1750977805"},{"product_id":"schaut-bunte-nudeln-in-herzform-300g","title":"heart-shaped colored pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Heart Pasta as an Edible Greeting\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful heart-shaped pasta from Schaut are egg noodles in three colors: red from tomato, green from spinach, and natural from pure egg dough. Handmade in a small workshop on the edge of the Swabian Jura, intended as a little gift you can eat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful heart-shaped pasta\u003c\/strong\u003e are handmade egg noodles from the Schaut pasta workshop in Andelfingen, shaped into little hearts using bronze dies. Their colors don't come from a dye pot, but from tomato and spinach powder. In this way, 35 percent fresh egg and durum wheat semolina are turned into colorful hearts that smile up from every plate.\u003c\/p\u003e\n\n\u003ch3\u003eColor from tomato and spinach, not from a pot\u003c\/h3\u003e\n\u003cp\u003eThe heart pasta glows in red, green, and golden yellow, and every color has its own reason. Even before cooking, you can see that no one has helped things along with food coloring.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the natural one comes from the egg alone. No artificial colors, just what nature provides. The bronze dies give the colorful heart-shaped pasta its fine, rough surface that holds sauce well.\u003c\/p\u003e\n\u003cp\u003eThere is 35 percent fresh egg in the dough, along with durum wheat semolina, as with all pasta from Schaut. After 10 to 12 minutes, the hearts are cooked and remain firm to the bite, al dente, and cheerfully colorful, without ever becoming mushy. Every single heart is extruded through the bronze die and then gently dried, without any rush.\u003c\/p\u003e\n\n\u003ch3\u003eA gift you can eat\u003c\/h3\u003e\n\u003cp\u003eHeart pasta is the edible token of appreciation for those who already have everything. For Valentine's Day, weddings, Mother's Day, or just because you’re thinking of someone. Whether you hand them to a loved one or bring a little color to your own plate, these hearts are always well-received.\u003c\/p\u003e\n\u003cp\u003eOn the plate, the colorful hearts don't need a heavy sauce—they are the eye-catcher themselves. A little melted butter, some Parmesan, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Kids love the hearts plain with butter, without any greens on them. Put them into boiling water just before serving so they retain their shape and color.\u003c\/p\u003e\n\u003cp\u003eThose looking to give a gift often grab several varieties at once. Alongside the hearts, there are \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky noodles\u003c\/a\u003e in the shape of clover leaves, an equally lovely greeting. A 300-gram pack is enough for two to three servings; a pretty trio is created by combining the hearts with the clover leaves and the stars from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eMade with heart in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta workshop, Brigitte Schaut pushes the dough through bronze dies—natural, red, and green—until lots of little hearts are created. The family has been making pasta here since 1993; it all started back then with eggs from their own farm and a converted garage.\u003c\/p\u003e\n\u003cp\u003eThe small beginning grew into a workshop with transparent production, where they still work today in the third generation. The dough dries slowly, depending on the weather, following the motto \"Time for the Special.\" The family makes over twenty types of pasta this way, from simple to playful. In 2013, an extension with its own sauce kitchen was added; since then, the pasta sauces have been created there as well.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, the durum wheat semolina from France because it makes the pasta firmer. In addition to the heart pasta, you can find more \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e with us. Pasta that comes from the heart.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132655950,"sku":"040SCH014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-von-Herzen-v.jpg?v=1750977809"},{"product_id":"cipriani-pasta-tagliarelle-all-uovo","title":"Egg Tagliarelle","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliarelle all'uovo, the medium-width ribbon pasta for everyday use\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliarelle all'uovo are 7-millimeter-wide egg noodles with an egg content of 25 percent, cooked in just 3 minutes. Positioned between the narrow Tagliolini and the wide Pappardelle, they go well with almost any sauce without being overwhelmed by it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Tagliarelle all'uovo\u003c\/strong\u003e, with a width of 7 millimeters, sit right between the delicate Tagliolini and the wide Pappardelle in the product range. The 25 percent egg content creates their characteristic golden dough, and the pasta is ready after just 3 minutes in boiling salted water.\u003c\/p\u003e\n\n\u003ch3\u003eBetween narrow and wide, for almost any sauce\u003c\/h3\u003e\n\n\u003cp\u003eA 7-millimeter width makes the Tagliarelle the most versatile ribbon pasta in the Cipriani range: narrower than the 18-millimeter-wide Pappardelle, but significantly sturdier than the paper-thin Tagliolini at just 2 millimeters.\u003c\/p\u003e\n\n\u003cp\u003eThis medium width supports both light butter sauces and somewhat richer tomato sugos without the pasta disappearing under the sauce or, conversely, overpowering the sauce. Three minutes of cooking time is sufficient, a minute longer than for Tagliolini, but significantly shorter than for the substantial Pappardelle.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Tagliarelle is delicate with a noticeable bite, and the golden egg flavor from the high egg content remains present even with heartier sauces. For those unsure which of the four ribbon pasta widths to choose, you rarely go wrong with Tagliarelle, as it is forgiving of both slightly thin and slightly thick sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack yields four decent portions when cooked, enough for a dinner for four without needing seconds.\u003c\/p\u003e\n\n\u003ch3\u003eButter and sage, but also seafood\u003c\/h3\u003e\n\n\u003cp\u003eTagliarelle is suitable for a wider spectrum than its narrower sibling: from simple brown butter with sage to a light lemon cream sauce, or with shrimp or scallops in white wine.\u003c\/p\u003e\n\n\u003cp\u003eThe medium-width ribbon pasta also pairs well with a spicy \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e, as it provides enough surface area for the sauce without immediately falling apart like the fine Tagliolini. For those who prefer something heartier, the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani Delicatessen\u003c\/a\u003e selection offers additional sauces.\u003c\/p\u003e\n\n\u003cp\u003eTagliarelle also works well in a clear fish soup or broth, as it cooks quickly and retains its shape even after being left in the liquid for a short time.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick summer dish, a handful of halved cherry tomatoes with a little olive oil and basil is enough – the medium width of the pasta absorbs the oil well without feeling greasy.\u003c\/p\u003e\n\n\u003ch3\u003eOne of four widths from the same dough\u003c\/h3\u003e\n\n\u003cp\u003eArrigo Cipriani, who continues his father's culinary philosophy to this day, boils his credo down to a simple denominator: \"Fewer ingredients, better quality.\" In the pasta, this is reflected in a simple recipe of durum wheat semolina and egg, which produces a different noodle depending on the width.\u003c\/p\u003e\n\n\u003cp\u003eThe dough for the Tagliarelle is rolled out in the same way as for the narrower \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e and the wider \u003ca href=\"\/en\/products\/cipriani-pasta-pappardelle-all-uovo\"\u003ePappardelle all'uovo\u003c\/a\u003e, just cut to this medium width – one family business, one recipe, four different types of pasta.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try a green version in addition to the classic variety, you will find Tagliarelle with spinach in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani Egg Noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eToss in the sauce, don't just pour over\u003c\/h3\u003e\n\n\u003cp\u003eThree minutes in plenty of salted water is enough for the Tagliarelle – those who toss the pasta briefly in the warm sauce afterwards, rather than just pouring it over, will get the full flavor.\u003c\/p\u003e\n\n\u003cp\u003eThis way, the golden note of the egg pasta remains perceptible even under the sauce.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132754254,"sku":"040WIL9000","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliarelle-all-uovo.jpg?v=1750977812"},{"product_id":"cipriani-pasta-tagliolini-all-uovo","title":"Tagliolini with egg","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliolini all'uovo, paper-thin egg pasta from Venice\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliolini all'uovo are paper-thin Italian egg noodles, just 2 millimeters wide, with a 25 percent egg content. Not a dried pasta substitute, but the classic ribbon noodle from the kitchen of Harry's Bar, cooked in just 2 minutes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliolini all'uovo by Cipriani\u003c\/strong\u003e are the narrowest ribbon noodles in the range: just 2 millimeters wide, with a 25 percent egg content for a rich, golden dough and delicate flavor. The 250-gram pack expands noticeably during cooking and yields four good portions.\u003c\/p\u003e\n\n\u003ch3\u003eGolden, delicate, ready in two minutes\u003c\/h3\u003e\n\n\u003cp\u003eThe high egg content of 25 percent gives the Tagliolini their golden color and a significantly richer flavor than plain durum wheat pasta without egg.\u003c\/p\u003e\n\n\u003cp\u003eFresh eggs instead of water in the dough are the decisive difference compared to the durum wheat pasta from our \u003ca href=\"\/en\/collections\/cipriani-hartweizennudeln\"\u003eCipriani durum wheat pasta\u003c\/a\u003e collection – where pure durum wheat semolina and water provide firmness, here the egg takes over this task and also contributes color and aroma.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Tagliolini are delicate yet have a bite, with a fine, slightly buttery egg flavor that stands on its own even without a heavy sauce. The short cooking time of just two minutes makes them the ideal pasta for a quick evening meal, when there is no time for long waits at the stove.\u003c\/p\u003e\n\n\u003cp\u003eUnlike robust durum wheat shapes such as rigatoni or penne, the fine Tagliolini do not tolerate long cooking times – if you cook them too long, you lose the very delicate texture that makes them special.\u003c\/p\u003e\n\n\u003ch3\u003eButter, sage, or a hint of truffle\u003c\/h3\u003e\n\n\u003cp\u003eTraditionally, Tagliolini are accompanied by simple, light sauces that do not overpower the natural flavor of the egg pasta.\u003c\/p\u003e\n\n\u003cp\u003eMelted butter with sage, a spoonful of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with freshly grated Parmesan, or a hint of truffle are usually enough to bring out the fine egg note. Those who prefer something more robust will find heartier sauces in our \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection that pair well with the thin noodle.\u003c\/p\u003e\n\n\u003cp\u003eTagliolini are also excellent in a clear broth, as they cook quickly and should not be left in the hot liquid for too long before they become soft.\u003c\/p\u003e\n\n\u003cp\u003eThe fine ribbon noodle also pairs well with seafood, such as shrimp in white wine or a light lemon-butter sauce, where the egg note of the noodle is not overwhelmed by heavy flavors.\u003c\/p\u003e\n\n\u003ch3\u003eOne recipe, many ribbon widths\u003c\/h3\u003e\n\n\u003cp\u003eLike all egg pasta from Cipriani, the Tagliolini are made in a small family business following the recipes from Harry's Bar.\u003c\/p\u003e\n\n\u003cp\u003eThe dough is rolled out thin and cut into narrow strips, a process that was traditionally performed by hand and remains the foundation of any good ribbon noodle to this day, even though Cipriani has long been producing larger quantities.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar in a narrow alley near St. Mark's Square in Venice, where Ernest Hemingway soon became a regular. The family continues to carry on the fine, diverse types of pasta that were developed there over the decades – the spectrum of ribbon noodles made from the same dough ranges from the narrow Tagliolini to the wide \u003ca href=\"\/en\/products\/cipriani-pasta-pappardelle-all-uovo\"\u003ePappardelle all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThose who would like to try the version with spinach alongside the classic Tagliolini will find it as \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-mit-spinat\"\u003eTagliolini with spinach\u003c\/a\u003e in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eTwo minutes, even shorter for hot sauce\u003c\/h3\u003e\n\n\u003cp\u003eTwo minutes are enough for the Tagliolini in boiling salted water – a little shorter if they are to be finished directly in the hot sauce, so they do not become too soft.\u003c\/p\u003e\n\n\u003cp\u003eThis is how pasta should taste – like egg, not just like water.\u003c\/p\u003e\n","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132885326,"sku":"040WIL9010","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini.jpg?v=1750977815"},{"product_id":"cipriani-pasta-tagliolini-mit-spinat","title":"Tagliolini with spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eSpinach Tagliolini, paper-thin green pasta strands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Spinach Tagliolini are egg noodles that are just 2 millimeters wide, with their green color coming exclusively from real spinach. Ready in just 2 minutes, they are the fastest and most delicate pasta in our range – perfect for fish, seafood, or a clear broth.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpinach Tagliolini from Cipriani\u003c\/strong\u003e are the narrowest ribbons in the range: just 2 millimeters wide, using spinach instead of food coloring for their deep green hue. Ready in just 2 minutes in boiling salted water, these strands are the most delicate of all our spinach pastas.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eDelicate, narrow, and ready in two minutes\u003c\/h3\u003e\n\n\u003cp\u003eAt only 2 millimeters wide, the spinach tagliolini are cut just as finely as their classic, uncolored counterpart – the only difference in the dough is the addition of spinach.\u003c\/p\u003e\n\n\u003cp\u003eDespite the green color, the taste remains subtle: a slight earthiness that complements the golden flavor of the egg dough without overpowering it. It is precisely this subtlety that makes this fine pasta an ideal base for dishes where other ingredients are meant to take center stage.\u003c\/p\u003e\n\n\u003cp\u003eTwo minutes of cooking time is sufficient—barely longer than for the plain tagliolini; cooking them any longer risks the thin strands falling apart.\u003c\/p\u003e\n\n\u003cp\u003eA 250-gram pack provides four portions that, thanks to their delicate structure, feel particularly light and digestible.\u003c\/p\u003e\n\n\u003cp\u003eUnlike sturdier shapes like tagliardi or wide pappardelle, spinach tagliolini do not tolerate long waits on the stove—if you cook them too early and try to keep them warm, you will lose the very delicacy that defines them.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, seafood, and clear broths\u003c\/h3\u003e\n\n\u003cp\u003eThe fine structure of the spinach tagliolini pairs exceptionally well with delicate ingredients that would be overwhelmed by a heavy sauce: shrimp in white wine, steamed sole, or simply a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with lemon.\u003c\/p\u003e\n\n\u003cp\u003eIn a clear fish stock or a light vegetable broth, these green pasta strands are particularly effective, as they cook quickly and add a vibrant touch of color to the clear soup without making it cloudy.\u003c\/p\u003e\n\n\u003cp\u003eThese fine noodles also work well as a quick weeknight dish with a little garlic, chili, and olive oil, as they require almost no cooking time and their green color is appetizing on its own.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach pasta also pairs well with a mild \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e, where the green of the noodles and the red of the tomatoes create a beautiful color contrast on the plate. For more sauce options, explore the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003ch3\u003eThe narrowest of three spinach pastas\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to tagliolini, Cipriani also offers the green note in the medium-width tagliarelle and the square-cut tagliardi—three shapes, one dough, different cuts.\u003c\/p\u003e\n\n\u003cp\u003eThe family business, run by Arrigo Cipriani according to the recipes of his father Giuseppe, processes freshly pureed spinach directly into the dough before it is rolled paper-thin and cut into narrow strands.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where Ernest Hemingway was a regular and the house's first pasta varieties were created. The green tagliolini continues this tradition with an added fresh note.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the classic, uncolored version instead of the thin pasta strands, you will find it in our \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e in the \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eThe green strands remain visible in broth\u003c\/h3\u003e\n\n\u003cp\u003eTwo minutes in boiling salted water are enough for the spinach tagliolini—even less if they are to finish cooking directly in a hot broth to ensure the delicate strands don't fall apart.\u003c\/p\u003e\n\n\u003cp\u003eThis ensures that you can see a green strand of pasta in every spoonful of broth, not just liquid.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132983630,"sku":"040WIL9020","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini-spinat.jpg?v=1750977818"},{"product_id":"cipriani-pasta-tagliarelle-mit-spinat","title":"Tagliarelle with Spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliarelle with Spinach, green ribbon pasta with a vibrant color\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliarelle with Spinach are 7-millimeter-wide spinach noodles, whose rich green color comes solely from real spinach in the dough. Done in about 3 minutes, they bring an earthy note to light butter sauces that the classic egg noodle does not offer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliarelle with Spinach by Cipriani\u003c\/strong\u003e are 7-millimeter-wide ribbon noodles whose green color and slightly earthy taste come from real spinach in the dough, not from dyes. Done in about 3 minutes in boiling salted water, this spinach noodle is the colorful variant of the classic Tagliarelle.\u003c\/p\u003e\n\n\u003ch3\u003eGreen from spinach, not from dyes\u003c\/h3\u003e\n\n\u003cp\u003eInstead of pure egg, these Tagliarelle contain additional spinach in the dough, which gives them their vibrant green color and a subtle earthy undertone.\u003c\/p\u003e\n\n\u003cp\u003eThe inherent taste is milder than pure leaf spinach, as the golden egg dough rounds off the spinach note instead of pushing it to the fore – those who usually avoid spinach will usually be pleasantly surprised by this noodle.\u003c\/p\u003e\n\n\u003cp\u003eWith a width of 7 millimeters, the spinach Tagliarelle corresponds exactly to the width of its classic sibling, just green instead of golden. Three minutes of cooking time is enough for it to be al dente.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack makes four generous portions, enough for a colorful dinner without elaborate preparation.\u003c\/p\u003e\n\n\u003cp\u003eOn the plate, the green color also creates a visual contrast that is particularly noticeable with light sauces or side dishes – a detail that quickly turns a simple everyday meal into something special.\u003c\/p\u003e\n\n\u003ch3\u003eWith brown butter, ricotta, or light sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe green Tagliarelle calls for sauces that do not mask its color: melted butter with a few sage leaves, creamy ricotta with lemon zest, or a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with some Parmesan are usually enough.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach noodles also go well with fried fish or shrimp, as the mild earthiness of the spinach supports delicate seafood instead of overpowering it. A splash of \u003ca href=\"\/en\/products\/cipriani-rotweinessig\"\u003ered wine vinegar\u003c\/a\u003e in the marinade adds extra freshness.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to combine the green noodle with a heartier sauce will find the perfect alternative for tomato sugo and other spicy variants in the classic, non-green \u003ca href=\"\/en\/products\/cipriani-pasta-tagliarelle-all-uovo\"\u003eTagliarelle all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe green color of the spinach Tagliarelle also works well in a simple pasta salad with toasted pine nuts and some goat cheese, as it adds freshness to the dish without needing any further ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eThe same recipe, a green variant\u003c\/h3\u003e\n\n\u003cp\u003eLike the classic Tagliarelle, the spinach variant is produced in the small family business that Arrigo Cipriani runs based on the recipes from Harry's Bar in Venice.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar at Piazza San Marco, where Ernest Hemingway soon became a regular. The spinach noodle is a later addition to the classic ribbon noodle family, born from the desire to offer the same texture with a second flavor profile.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach is finely pureed and worked directly into the dough before it is rolled out as usual and cut into the characteristic 7-millimeter-wide strips – the same step as with the classic Tagliarelle, just with an additional ingredient.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover the entire spectrum of green and classic ribbon noodles can find them in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani Egg Noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eA splash of pasta water, without diluting the green\u003c\/h3\u003e\n\n\u003cp\u003eThree minutes in plenty of salted water is enough for the spinach Tagliarelle – a splash of the cooking water in the sauce keeps it supple without diluting the green color.\u003c\/p\u003e\n\n\u003cp\u003eThis way, the rich green on the plate remains just as vibrant as it is in the pot.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133081934,"sku":"040WIL9040","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliarelle-spinat.jpg?v=1750977820"},{"product_id":"cipriani-pasta-pappardelle-all-uovo","title":"Egg pappardelle","description":"\u003ch2 id=\"speakable-headline\"\u003ePappardelle all'uovo, wide ribbon noodles for hearty ragouts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Pappardelle all'uovo are wide, 18-millimeter egg noodles with an egg content of 25 percent, intended for hearty sauces with meat or game. Not a narrow everyday noodle, but the widest ribbon noodle from the kitchen of Harry's Bar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Pappardelle all'uovo\u003c\/strong\u003e are the widest ribbon noodles in the range: 18 millimeters wide, with an egg content of 25 percent for a rich, golden dough. The wide surface area effortlessly carries heavy sauces where narrower noodles would long since be overwhelmed.\u003c\/p\u003e\n\n\u003ch3\u003eWide enough for a full ragout\u003c\/h3\u003e\n\n\u003cp\u003eAt 18 millimeters wide, the Pappardelle is the most substantial ribbon noodle in the Cipriani range, significantly wider than the narrow Tagliolini.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the Pappardelle is robust and al dente, with the same golden egg flavor as the narrower ribbon noodles, but with significantly more surface area to absorb sauce. Four minutes of cooking time is enough until done, slightly longer than the narrow Tagliolini, but still short enough for everyday use.\u003c\/p\u003e\n\n\u003cp\u003eThe wider the noodle, the more weight the sauce can handle – a fundamental principle of Italian cuisine that the Pappardelle literally demonstrates with its shape.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack expands noticeably during cooking and yields four generous portions – with such a wide, satisfying noodle, you rarely need seconds.\u003c\/p\u003e\n\n\u003ch3\u003eFor ragout, goulash, and game sauces\u003c\/h3\u003e\n\n\u003cp\u003eClassically, Pappardelle is accompanied by a spicy ragout or a piquant goulash, dishes that would quickly overwhelm a narrow noodle. Even a simple Ragù alla Bolognese benefits from the wide surface because the meat does not slide off but adheres to the noodle.\u003c\/p\u003e\n\n\u003cp\u003eThe wide noodle also goes well with a hearty \u003ca href=\"\/en\/products\/cipriani-pastasauce-sansovina\"\u003eSansovina pasta sauce\u003c\/a\u003e or game ragout with red wine, as it offers enough surface area to carry even chunky, creamy sauces. Those looking for a flavorful base will find what they need in the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor an Italian autumn dish, the Pappardelle also pairs well with a sauce made of mushrooms and a little cream, where the wide surface of the noodle ensures a rich first impression.\u003c\/p\u003e\n\n\u003cp\u003eThe wide noodle also pairs well with braised rabbit or duck ragouts, as traditionally served in Venetian cuisine – the surface absorbs the reduced, often creamy sauce completely instead of leaving it behind on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eThe widest of four ribbon noodles\u003c\/h3\u003e\n\n\u003cp\u003eUsing the same recipe as the narrow Tagliolini, the Pappardelle simply contains more dough per strip.\u003c\/p\u003e\n\n\u003cp\u003eThe dough is rolled out in the same way as the narrower forms, only cut wider – a simple difference that is, however, clearly noticeable when cooking and on the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice – a place frequented by Ernest Hemingway and where the city's finest pasta varieties were created. Arrigo Cipriani, the founder's son, continues the recipes to this day, from the narrow \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e and medium Tagliarelle to the wide Pappardelle – the same dough, just cut to different widths.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover the entire range will also find the narrower shapes and the spinach variants in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eOnly add to the sauce just before serving\u003c\/h3\u003e\n\n\u003cp\u003eFour minutes are enough for the Pappardelle in plenty of salted water – it is important to toss them with the sauce only just before serving so that the wide surface does not stick together.\u003c\/p\u003e\n\n\u003cp\u003eThis way, one noodle carries an entire bowl of ragout instead of disappearing underneath it.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133180238,"sku":"040WIL9120","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-pappardelle-all-uovo.jpg?v=1750977823"},{"product_id":"cipriani-pasta-tagliardi-eiernudeln","title":"Tagliardi Egg Noodles","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliardi, square egg pasta for chunky sauces\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliardi are 25 by 40 millimeter pasta squares with a 25 percent egg content, ready in about 4 minutes. Not a classic ribbon pasta, but a small tile shape that is particularly good at holding chunky sauces and bakes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani Tagliardi\u003c\/strong\u003e are square egg noodles, each tile measuring 25 by 40 millimeters, with a 25 percent egg content for the typical golden dough. Unlike the thin ribbon noodles made from the same recipe, Tagliardi are particularly suitable for hearty, chunky sauces.\u003c\/p\u003e\n\n\u003ch3\u003eA shape that breaks the mold\u003c\/h3\u003e\n\n\u003cp\u003eWhile Tagliolini, Tagliarelle, and Pappardelle are classic ribbon pastas, Tagliardi break away from this shape: small squares of 25 by 40 millimeters, cut from the same egg dough.\u003c\/p\u003e\n\n\u003cp\u003eThe flat, wide surface of each individual tile takes on sauce differently than a thin ribbon noodle – chunky ingredients like mushrooms, bacon, or diced vegetables get caught between the pasta squares instead of simply sliding off.\u003c\/p\u003e\n\n\u003cp\u003eThe Tagliardi need about four minutes in boiling salted water, similar to the wide Pappardelle, but with a completely different bite due to the compact shape.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack makes four good portions, ideal for a family meal with a sauce that brings a bit more texture.\u003c\/p\u003e\n\n\u003cp\u003eThose who only knew thin ribbon noodles before will find the Tagliardi unusual at first – on the fork, they behave more like small, soft ravioli lids than a classic pasta shape, yet they carry the same fine egg flavor.\u003c\/p\u003e\n\n\u003ch3\u003eFor bakes, ragouts, and au gratin dishes\u003c\/h3\u003e\n\n\u003cp\u003eTagliardi show their strength particularly in dishes that need a pasta with surface area rather than length: in bakes, browned under the grill, or as a base for a chunky ragout.\u003c\/p\u003e\n\n\u003cp\u003eEven a simple \u003ca href=\"\/en\/products\/cipriani-basilikum-pesto\"\u003ebasil pesto\u003c\/a\u003e takes on a different texture due to the square shape, as the green sauce collects in the corners of the tiles instead of just sticking to the surface. If you like it classic, combine the Tagliardi with a \u003ca href=\"\/en\/products\/cipriani-tomatensugo-passata\"\u003etomato sugo passata\u003c\/a\u003e and some grated Parmesan.\u003c\/p\u003e\n\n\u003cp\u003eIn the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani delicatessen\u003c\/a\u003e selection, there are other sauces that pair well with this unusual shape, especially those with visible chunks.\u003c\/p\u003e\n\n\u003cp\u003eTagliardi are also well-suited as a side dish for braised meat with plenty of gravy: instead of sliding to the edge of the plate, the little squares remain where the sauce is most flavorful.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the same family business as the ribbon noodles\u003c\/h3\u003e\n\n\u003cp\u003eLike all Cipriani egg pasta, Tagliardi are made in the small family business that Arrigo Cipriani runs according to his father Giuseppe's recipes.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the house's first pasta varieties were created alongside Ernest Hemingway. Tagliardi are the most idiosyncratic shape from this tradition: not a strip, but a square, cut from the same dough as the ribbon noodles.\u003c\/p\u003e\n\n\u003cp\u003eThis shape was originally cut by hand with a rolling pin and a simple knife, a process that serves as the foundation for today's small family business, even if they have long since produced more uniform quantities.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try the green version, you can find it as Tagliardi with spinach in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eSo the pieces are distributed between the squares\u003c\/h3\u003e\n\n\u003cp\u003eFour minutes in plenty of salted water is enough for the Tagliardi – then briefly toss with the sauce so that the chunky ingredients are distributed between the pasta squares.\u003c\/p\u003e\n\n\u003cp\u003eThis turns every bite into a small, filled pocket full of sauce.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133245774,"sku":"040WIL9300","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliardi.jpg?v=1750977826"},{"product_id":"rue-traversette-tartine-en-bretagne-110g","title":"Tartine in Brittany","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Bretagne with artichoke, broccoli, and cider\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine en Bretagne from Rue Traversette is a vegetarian spread made from 39 percent artichoke and broccoli, refined with 10 percent cider, hazelnuts, and blue poppy seeds. Tart, nutty, with a hint of licorice in the finish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Bretagne\u003c\/strong\u003e by Rue Traversette is a spread that brings together two Breton landmarks. Artichokes form the base at 39 percent, accompanied by broccoli and apple, with 10 percent cider adding a tart freshness. Hazelnut, blue poppy seeds, and a touch of licorice turn the vegetables into a little journey to the northwest.\u003c\/p\u003e\n\n\u003ch3\u003eTart, nutty, with a hint of licorice\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Bretagne comes out of the jar green-beige and chunky, speckled with dark poppy seeds. It smells of artichoke and freshly cut apple, and in the background lies that slightly yeasty tone that only cider provides.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the artichoke leads with its typical tartness, then the cider arrives, making everything brighter and more acidic. Nutty, savory, and spicy, the hazelnut makes itself known throughout, while the poppy seeds provide a roasted crunch. At the very end sits the licorice—just a hint, but enough to make you stop and take notice.\u003c\/p\u003e\n\u003cp\u003eThe shallot is cooked until sweet, and the sugar in the recipe ensures that the bitterness of the artichoke does not become overwhelming. A spread with an edge, not one that tries to please everyone.\u003c\/p\u003e\n\n\u003ch3\u003eFor an aperitif and with fish in sauce\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine en Bretagne is the most tart, and that is precisely its appeal.\u003c\/p\u003e\n\u003cp\u003e“After the crêpes come the artichoke and cider,” says Rue Traversette about this recipe, recommending it for an aperitif as well as with fish and meat in sauce. On toasted baguette with a few tarragon leaves, it makes for a beautiful start, and it holds its own effortlessly alongside \u003ca href=\"\/en\/collections\/antipasti\"\u003epickled vegetables\u003c\/a\u003e on a board.\u003c\/p\u003e\n\u003cp\u003eWith steamed fish or a slice of hearty sourdough bread with salted butter, you have truly arrived in Brittany culinarily speaking. Important for guests: it contains hazelnuts and honey as well.\u003c\/p\u003e\n\n\u003ch3\u003eA region in a jar\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Bretagne is part of a series in which Stéphane Strobl translates French regions into spreads, from Provence to the Basque Country and all the way to the northwest.\u003c\/p\u003e\n\u003cp\u003eOf course, it is cooked in the south, in Saint-André-de-Sangonis in the Hérault, where the cannery has been located since 2015. About ten people work there, chopping by hand, cooking in kettles, and gently pasteurizing—with no preservatives, no colorings, and no artificial flavors.\u003c\/p\u003e\n\u003cp\u003eStéphane began in 2005 on the Rue de la Traversette in the neighboring village, the street that gave the brand its name. Before that, he sold corks to the local winemakers. In June 2026, the Hérault Chamber of Trades and Crafts recognized him as an \"entrepreneur responsable,\" partly for his regional sourcing and his commitment to zero waste.\u003c\/p\u003e\n\n\u003ch3\u003eAt room temperature, the bitterness gives way to fruit\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the tartine shows more fruit and less bitterness, so take the jar out in good time. Once opened, it should be kept cool and consumed within a few days. A glass of dry cider alongside closes the circle; a dry white wine works too. If you want to continue your journey through France, you will find more in the \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eRue Traversette collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071133376846,"sku":"042RUE016","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-bretagne.jpg?v=1750977829"},{"product_id":"rue-traversette-tartine-pays-basque-110g","title":"Tartine in the Basque Country","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine au Pays Basque with Piquillo and Piment d'Espelette\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine au Pays Basque from Rue Traversette is a vegetarian spread made with 33 percent Piquillo peppers, along with eggplant, tomato, and onion. Piment d'Espelette provides a mild, fruity warmth rather than true heat. Smoky, sweet, Mediterranean.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine au Pays Basque\u003c\/strong\u003e from Rue Traversette is a spread that celebrates peppers in two forms. The Piquillo takes the lead role at 33 percent, with red bell pepper, eggplant, tomato, and onion filling it out. Honey provides a rounded finish, and 0.04 percent Piment d'Espelette adds a warmth that you feel more than you taste.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky sweet with gentle warmth\u003c\/h3\u003e\n\u003cp\u003eDeep red and dense, the Tartine au Pays Basque sits in the jar smelling of roasted peppers, sun, and a hint of smoke. The color alone is enough to whet your appetite.\u003c\/p\u003e\n\u003cp\u003eThe Piquillo is a small, pointed pepper that is roasted over a wood fire and then peeled by hand; it is precisely this roasting that you taste first. Next comes the sweetness of the onion, the eggplant provides body, and the tomato adds acidity. Smoky, fruity, velvety, and the heat remains so subtle that even sensitive tongues will be just fine with it.\u003c\/p\u003e\n\u003cp\u003eAt 0.04 percent, the Piment d'Espelette is little more than a signature. It doesn't burn, it just warms, and it brings that fruity, smoky tone for which the Basque Country is known. Anyone expecting genuine heat won't find it here, and that is intentional, as it would overpower the Piquillo, which is the actual star.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with fish, and with eggs\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine au Pays Basque is the sunniest, and likely the most versatile for everyday use.\u003c\/p\u003e\n\u003cp\u003eIt works well on any kind of bread, preferably topped with a few green olives. It is perfect with fried fish and \u003ca href=\"\/en\/collections\/antipasti\"\u003ecanned sardines\u003c\/a\u003e, and spooned over scrambled eggs, it turns breakfast into a quick version of piperade. It also gives a tomato sauce instant depth and roasted flavor with just a single spoonful.\u003c\/p\u003e\n\u003cp\u003eIt contains honey, so it is vegetarian and not vegan.\u003c\/p\u003e\n\n\u003ch3\u003eTwo sides of a border\u003c\/h3\u003e\n\u003cp\u003eThe Basque Country extends across the Pyrenees, and this spread draws from both sides. The Piquillo originates from Navarre in the Spanish part, while the Piment d'Espelette comes from the village of Espelette in the French part, where it has been protected as an AOP since 2000.\u003c\/p\u003e\n\u003cp\u003eBoth are cooked far from there, in Saint-André-de-Sangonis in the Hérault. There, Stéphane Strobl has been running his cannery since 2015, where about ten people chop by hand and cook in kettles, without preservatives, colorings, or artificial flavors.\u003c\/p\u003e\n\u003cp\u003eHe started in 2005 in the neighboring village of Saint-Pons-de-Mauchiens, on the Rue de la Traversette, which gave his brand its name. Previously, he sold corks to the region's winemakers. In June 2026, he was honored by the Hérault Chamber of Trades and Crafts as an \"entrepreneur responsable.\"\u003c\/p\u003e\n\n\u003ch3\u003eRoom temperature brings out the roasted aroma\u003c\/h3\u003e\n\u003cp\u003eThe roasted aroma unfolds much better at room temperature than straight from the cold. After opening, keep refrigerated and consume within a few days. Pairs well with a light red wine or a dry rosé. For those who want to travel further, you will find Brittany and Provence right next door in the \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eRue Traversette range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071133475150,"sku":"042RUE021","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-pays-basque.jpg?v=1750977833"},{"product_id":"don-antonio-sugo-all-arrabbiata-480ml","title":"Arrabbiata Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo all'Arrabbiata with Chili and Garlic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo all'Arrabbiata is a fiery tomato sauce from Roccascalegna, where 2 percent chili provides plenty of temperament. The label lists only 8 ingredients: tomato purée, olive oil, chili, garlic, parsley, sea salt, pepper, and citric acid. \"Arrabbiata\" means \"angry\" in English, and the Casina Rossa producer takes that quite literally.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo all'Arrabbiata\u003c\/strong\u003e is the spicy tomato sauce from Don Antonio in Roccascalegna, Abruzzo, and it bears its name with good reason, as “arrabbiata” translates to “angry.” Tomato purée meets chili, accompanied by plenty of garlic and fresh parsley. With 8 items, it has the shortest ingredient list among the spicy varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, garlicky, with a slow-building heat\u003c\/h3\u003e\n\u003cp\u003eThe aroma from the jar is of sautéed garlic and fresh parsley; the chili heat only reveals itself while eating and then builds up slowly.\u003c\/p\u003e\n\u003cp\u003eFiery and spicy, the sauce coats the pasta without losing the fruitiness of the tomato – chili and garlic provide power, while parsley provides balance. Unlike milder Roman versions, this recipe relies on the hearty hallmark of the Abruzzo region, where spiciness has always been considered less of a gimmick and more of a staple seasoning.\u003c\/p\u003e\n\u003cp\u003eCelery and carrots are omitted here so that nothing buffers the heat; the tomato purée carries the jar almost entirely on its own. The heat lingers for a long time without numbing the mouth, allowing the fruitiness to shine through every now and then.\u003c\/p\u003e\n\n\u003ch3\u003eFor penne, on pizza, or in soup\u003c\/h3\u003e\n\u003cp\u003eThe heat is best showcased with short tube pasta, as a pizza topping, or as a base for a spicy tomato soup.\u003c\/p\u003e\n\u003cp\u003ePaired with \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino by Pasta Morelli\u003c\/a\u003e, the chili in the dish is effectively doubled. If you prefer it milder, stir in a spoonful of cream or grated Parmesan – both take the edge off the heat without overpowering the fruit, as fat binds the spicy compounds.\u003c\/p\u003e\n\u003cp\u003eA cold beer pairs just as well with it as a bold red wine. Applied thinly on pizza, the sauce replaces any need for further seasoning, as the garlic and chili already bring everything required. Further varieties can be found in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more in the \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003ch3\u003e8 ingredients, no soffritto, plenty of chili\u003c\/h3\u003e\n\u003cp\u003eIn the gardens around Roccascalegna, chili often grows right next to the rows of tomatoes; it is harvested in August and processed on the very same day.\u003c\/p\u003e\n\u003cp\u003eUnlike the milder varieties, this recipe manages without a soffritto. Celery, carrots, and onions are absent because their sweetness would buffer the heat. What remains is tomato purée, garlic, and chili – a sauce that draws its strength from omission rather than addition.\u003c\/p\u003e\n\u003cp\u003eInstead, the garlic is sweated in olive oil before the tomato is added, and the parsley is folded in at the end so it retains its freshness. The dosage is everything: enough for real heat, but never so much that the flavor of the tomatoes is lost. \u003c\/p\u003e\n\u003cp\u003eOf the 6 varieties on our shelf, the Arrabbiata is the one that lingers longest – in both the mouth and the memory. Once you've noticed how long the warmth remains, you'll reach for this label again next time. After all, spicy isn't the same thing as loud.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133606222,"sku":"043VIA7372","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-all-arrabbiata-sauce.jpg?v=1750977836"},{"product_id":"don-antonio-sugo-al-basilico-480ml","title":"Basil Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo al Basilico with root vegetables and herbs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio’s Sugo al Basilico is the classic tomato sauce from the Abruzzo region, featuring a foundation of celery, carrots, and onions, with fresh basil providing a vibrant finish. It is the signature base recipe from the Casina Rossa manufactory in Roccascalegna, from which all other varieties were developed, and it is the most understated selection on our shelves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo al Basilico\u003c\/strong\u003e is Don Antonio’s classic tomato sauce from Roccascalegna in the Abruzzo region and serves as the manufactory's foundational recipe. Celery, carrots, and onions form the base, basil adds freshness, and extra virgin olive oil ties everything together. This is how tomato sauce tastes before you add chili, peppers, or cheese.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, herbal, and velvety all at once\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, notes of warm basil and sautéed root vegetables emerge, accompanied by a subtle sweetness derived from the carrots.\u003c\/p\u003e\n\u003cp\u003eThe sauce has a velvety, well-rounded texture when served over pasta. The olive oil carries the roasted aromas of the celery and onions, while the basil remains fresh on the palate. Although there is only a small amount in the jar, the herb is the defining element that holds everything together—and the reason why this variety never tastes flat.\u003c\/p\u003e\n\u003cp\u003eOut of the six varieties on our shelves, this is the most understated: tomato, root vegetables, herb—that is all there is in the jar. It is precisely this restraint that makes it the most versatile. It pairs just as well with strong cheese as it does with a knob of butter or a spoonful of cream, and it never overpowers anything else on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eFor spaghetti, lasagna, and vegetable gratin\u003c\/h3\u003e\n\u003cp\u003eThis jar finds its place as a pasta sauce, a base for lasagna, or as a sugo under a gratin of zucchini and eggplant.\u003c\/p\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico from Pasta Morelli\u003c\/a\u003e, garlic and basil appear twice—in both the pasta and the sauce. For lasagna, it can be layered directly with béchamel; for a gratin, it works perfectly on its own over the vegetables.\u003c\/p\u003e\n\u003cp\u003eAny leftovers can be turned into tomato soup the next day by adding broth. That is the value of a base recipe: it can be built upon in any direction.\u003c\/p\u003e\n\u003cp\u003eThose cooking for children will appreciate this variety for being free of spice and cheese while still being full of flavor. And for those short on time in the evening, you need little more than water, salt, and this jar. The other varieties can be found in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more in our \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the basil goes in last\u003c\/h3\u003e\n\u003cp\u003eBasil releases its essential oils even at low heat, which is why it is folded into this recipe only just before bottling.\u003c\/p\u003e\n\u003cp\u003eIf cooked for too long, the herb loses its fresh character within minutes, taking on a hay-like taste. The small amount in the jar would then have nothing left to offer. By adding it late, the very freshness that defines this variety and distinguishes it from its spicier siblings is preserved.\u003c\/p\u003e\n\u003cp\u003eThe root vegetables follow the opposite path: celery, carrots, and onions are sweated in olive oil for a long time until their sharpness disappears and only the sweetness remains. It is this foundation that rounds out the tomato. Two temperatures, two different times, one jar.\u003c\/p\u003e\n\u003cp\u003eThe Francavillese, the Abruzzo pear tomato, had almost vanished from the fields by the end of the 1970s, displaced by more robust commercial hybrids. That it is back in jars like this one today is thanks to the farms around Roccascalegna.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133704526,"sku":"043VIA7376","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-basilico.jpg?v=1750977839"},{"product_id":"don-antonio-sugo-tradizionale-480ml","title":"Traditional Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo Tradizionale with Oregano from the Abruzzo\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo Tradizionale is a savory tomato sauce from Roccascalegna, in which oregano sets the tone. Celery, carrots, onions, and garlic provide the backdrop, balancing the acidity of the tomatoes. Casina Rossa prepares this recipe unchanged in the province of Chieti, where the oregano grows wild in the hills.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo Tradizionale\u003c\/strong\u003e is the savory tomato sauce from Don Antonio in Roccascalegna, Abruzzo, characterized by its prominent oregano flavor. Root vegetables round off the acidity of the tomato, garlic and pepper provide strength, and extra virgin olive oil binds it all together. Among the cheese-free varieties, it is the most robust and thus the most versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, earthy, like a dry mountain meadow\u003c\/h3\u003e\n\u003cp\u003eOregano defines the aroma from the jar, dry and resinous, just as it hangs in the air on hot afternoons in the Abruzzo hills.\u003c\/p\u003e\n\u003cp\u003eThe sauce tastes robust and rustic on pasta; the root vegetables balance the acidity of the tomato, while the oregano adds an earthy spiciness. Celery, carrot, onion, and garlic are layered beneath, and it is precisely this layering that gives the variety its depth.\u003c\/p\u003e\n\u003cp\u003eYou can clearly taste the olive oil, and that is intentional. The essential oils of oregano are fat-soluble and require oil as a carrier. A lean tomato sauce would not be able to transport this flavor profile.\u003c\/p\u003e\n\u003cp\u003eDried oregano has a more intense flavor than fresh because the essential oils concentrate during the drying process, shifting the aroma from grassy to resinous. In the Abruzzo, it is hung in bundles upside down in the shade—never in the sun, which would strip it of its color and, with it, its aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOn bruschetta, with pasta, alongside fish\u003c\/h3\u003e\n\u003cp\u003eOn toasted bread, with long pasta, or as a companion to sea bream and sea bass, this sugo reveals a different side every time.\u003c\/p\u003e\n\u003cp\u003eIt pairs particularly well with \u003ca href=\"\/en\/products\/guerrieri-strozzapreti-hartweizen-pasta\"\u003eStrozzapreti from Azienda Guerrieri\u003c\/a\u003e, whose rough, bronze-cut surface practically absorbs the sauce; add a little pecorino on top. On toasted bread with a slice of fish, it makes for a quick dinner.\u003c\/p\u003e\n\u003cp\u003eWith white fish, oregano carries further than basil ever could. For this reason, this variety serves as a staple sauce in the trattorias of the Abruzzo. You can find more varieties in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more sauces in the \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003ch3\u003eOregano from the hills, dried in the shade\u003c\/h3\u003e\n\u003cp\u003eOregano grows wild in the dry hills around Roccascalegna. It is harvested before the plant is in full bloom.\u003c\/p\u003e\n\u003cp\u003eDried, it seasons more intensely than fresh because the essential oils concentrate during drying, shifting the aroma from grassy to resinous. In the Abruzzo, it is hung in bundles upside down in the shade—never in the sun, which would strip it of its color and, with it, its aroma.\u003c\/p\u003e\n\u003cp\u003eIt is added to the jar early, unlike the basil in milder varieties, because its seasoning requires heat and time to dissolve into the olive oil. This is exactly why this sauce often tastes rounder on the second day than when freshly opened.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes for this sauce are harvested in August, when the Francavillese reach full ripeness, and are processed on the same day so that as few hours as possible pass between the field and the jar. There was nothing to improve about the recipe, and that is the highest accolade for a staple sauce.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071133966670,"sku":"043VIA7371","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-tradizionale.jpg?v=1750977844"},{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2 id=\"speakable-headline\"\u003eAlpe Pragas Fig and Green Tomato Chutney, sweet and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAlpe Pragas Fig and Green Tomato Chutney brings together unripe harvested tomatoes and dark fig sweetness, spiced with ginger, cloves, mustard seeds, and chili. It is an immediate standout on any cheese board because it tastes different from everything else beside it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig and Green Tomato Chutney\u003c\/strong\u003e is a sweet and savory specialty from Alpe Pragas in the Prags Valley of South Tyrol. The green tomato provides the volume and remains firm to the bite, the fig provides the sweetness, and whole mustard seeds add spicy accents throughout.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato meets dark fig\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the herbaceous freshness of the green tomato blends with the dark fragrance of ripe figs.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fig sweetness hits first, followed by the tart, slightly acidic tomato, while ginger, clove, and chili provide a warm layer of spice underneath. The mustard seeds pop in between, adding small, piquant notes.\u003c\/p\u003e\n\u003cp\u003eThe pieces remain distinct; the chutney is firm rather than runny and slides easily off a spoon. A fruit and a vegetable side-by-side in the same jar sounds daring, yet it results in a well-rounded whole.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato remains green\u003c\/h3\u003e\n\u003cp\u003eGreen tomatoes are fruits harvested before they ripen, which would not turn red at the end of the season.\u003c\/p\u003e\n\u003cp\u003eEvery year, many are left over in gardens, and because they are firm and tart, they have always been perfect for canning. It is precisely this acidity and bite that make them the perfect counterpart to the sweet fig.\u003c\/p\u003e\n\u003cp\u003eThe fig contributes little mass but provides its full sweetness, and this exact ratio keeps the chutney savory rather than jam-like.\u003c\/p\u003e\n\u003cp\u003eDuring the cooking process, they lose their hardness but retain their shape and color, remaining visible as light-colored pieces. Alpe Pragas cooks them in an open pot until the fig has released its sweetness. A splash of lemon juice keeps the color of the vegetable bright and holds the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eMustard seeds, the bridge to Mostarda\u003c\/h3\u003e\n\u003cp\u003eWhole mustard seeds give this chutney its piquant edge and link it to Italian mostarda.\u003c\/p\u003e\n\u003cp\u003eIn that tradition, sweet fruit accompaniments for cheese are seasoned with mustard, and here, the seeds take on this role in a milder form. Their heat is only released when a seed is crushed, which is why it remains subtle overall.\u003c\/p\u003e\n\u003cp\u003eClove and ginger stand alongside, the clove warm and dark, the ginger fresh and sharp. Together, at Alpe Pragas, they create a seasoning that sounds well-traveled yet is perfectly at home in South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eThe savory partner for aged cheese\u003c\/h3\u003e\n\u003cp\u003eThis chutney belongs next to aged cow's and sheep's milk cheeses, whose saltiness balances the fig sweetness.\u003c\/p\u003e\n\u003cp\u003eIt plays out its spice alongside robust mountain cheese, as well as with cold roasts and on a charcuterie platter. On fried polenta with a little Parmesan, a spoonful is all you need.\u003c\/p\u003e\n\u003cp\u003eIt is a delightful surprise on a goat cheese burger, and its acidity stands up perfectly to the richness of fried black pudding.\u003c\/p\u003e\n\u003cp\u003eStirred into a sauce for braised meat, it adds depth, and it provides the fruity edge that stews often lack when added to lentils. Dark farmhouse bread and a piece of sheep's cheese are the simplest way to get to know it.\u003c\/p\u003e\n\u003cp\u003eAll varieties can be found in our \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e collection, with the rest of our South Tyrolean selection in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2 id=\"speakable-headline\"\u003ePear and Saffron Chutney by Alpe Pragas, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Pear and Saffron Chutney by Alpe Pragas is a mostarda made from Williams Christ pears, saffron threads, and orange juice, seasoned with pink pepper and a hint of chili. The fruit remains chunky, while the saffron dyes the sauce golden and adds an underlying earthy spice.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear and Saffron Chutney\u003c\/strong\u003e by Alpe Pragas from the Pragser Tal in South Tyrol is an Italian-style mostarda in which the Williams Christ pear takes center stage. Saffron threads, orange juice, pink pepper, and chili make it the perfect accompaniment for cheese, fondue, and festive roasts.\u003c\/p\u003e\n\n\u003ch3\u003eJuicy pear beneath golden saffron\u003c\/h3\u003e\n\u003cp\u003eEven when opening the jar, you can smell ripe Williams Christ pear, with warm, slightly earthy saffron lying beneath it.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the pear sweetness leads, then the saffron follows with its floral depth, and finally, pink pepper and chili add their piquant touches. The fruit pieces remain noticeable, and the surrounding sauce is thick and glows a golden yellow.\u003c\/p\u003e\n\u003cp\u003eThe spiciness is kept restrained, warming rather than burning. That is exactly what makes this mostarda table-ready, as it is intended to accompany cheese, not overpower it.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda: where fruit meets spice\u003c\/h3\u003e\n\u003cp\u003eIn Italy, mostarda is the name for spicy preserved fruit, traditionally served with boiled meats to provide a touch of freshness.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has brought this concept into South Tyrolean cuisine, substituting the traditional Lombardy heat with saffron. The pear is sliced, simmered with orange juice and a little sugar, and thickened with apple pectin so that it retains its juices.\u003c\/p\u003e\n\u003cp\u003eThe Williams Christ is a summer pear with soft, juicy flesh and a distinct muscat note, also familiar from pear brandy. Because it breaks down faster when cooked than hard winter pears, it is treated quickly and with high heat to ensure it retains its texture.\u003c\/p\u003e\n\u003cp\u003eArtificial flavors and preservatives are deliberately avoided. Everything in the jar comes from the orchard, the spice rack, and the kettle.\u003c\/p\u003e\n\n\u003ch3\u003eSaffron is the stigma of a crocus blossom\u003c\/h3\u003e\n\u003cp\u003eSaffron does not grow as a fruit or a root, but as a stigma in the blossom of the autumn crocus, Crocus sativus.\u003c\/p\u003e\n\u003cp\u003eEvery blossom bears three threads, which are hand-picked at dawn before the sun makes them wilt. This labor explains the status of the spice, and it explains the color in the jar.\u003c\/p\u003e\n\u003cp\u003eSaffron needs moisture to release its aroma, which it finds in the pear juice. This is why you can taste it more clearly here than in a dry dish—floral with a fine, bitter edge.\u003c\/p\u003e\n\n\u003ch3\u003eWith cream cheese, fondue, and roast goose\u003c\/h3\u003e\n\u003cp\u003eA spoonful next to creamy goat cheese or young mountain cheese is enough to add fruit and spice to a cheese platter.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas mostarda is a great addition to a fondue, as pear and melted cheese pair beautifully. It is just as appropriate for goose or duck during the holidays as it is for cold game terrine or on crostini with blue cheese.\u003c\/p\u003e\n\u003cp\u003eStore the jar in the refrigerator after opening and take it out shortly before eating, as the saffron notes come through more clearly at room temperature. For a bolder option, try the \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003eFig Mustard Sauce\u003c\/a\u003e; the entire collection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostardas by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas, fruity and tangy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas combines ripe raspberries with balsamic vinegar from Modena, plus lime puree and a hint of chili. The jar migrates between the cheese board and dessert, sometimes alongside goat cheese, sometimes over panna cotta.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Balsamic Vinegar Chutney\u003c\/strong\u003e is a fruity, savory specialty from Alpe Pragas in the Braies Valley of South Tyrol. Raspberries provide the body, the balsamic vinegar adds dark depth, lime puree keeps the flavor profile bright, and a bit of chili provides a lingering warmth.\u003c\/p\u003e\n\n\u003ch3\u003eBerry up front, balsamic underneath\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, the aroma of ripe raspberries rises, with the dark, malty sweetness of the vinegar lying beneath.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the berry leads with its fine acidity, the balsamic vinegar adds depth, and the heat follows as a gentle warmth. The lime keeps the tone fresh and ensures the sweetness does not become overwhelming.\u003c\/p\u003e\n\u003cp\u003eThe berries remain recognizable in pieces, and as you spread it, the chutney leaves a dark streak over the cheese. A pantry essential for the evening table where bread, cheese, and wine come together.\u003c\/p\u003e\n\u003cp\u003eThe chutney is a deep red in the jar, softer than a preserve and tangier than any berry sauce. Once you have had it with cheese, you will be sure to put it on the table again next time.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the balsamic vinegar from Modena contributes\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena is made from concentrated grape must, blended with wine vinegar, and aged in wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe reduction makes it dark and viscous, the wood rounds it out, and thus it brings a malty sweetness in addition to its acidity. This is exactly what the raspberry needs so that the berry becomes more than just a dessert.\u003c\/p\u003e\n\u003cp\u003eIn this jar, the vinegar plays a significant role, and its flavor is clearly detectable. Alpe Pragas explicitly uses balsamic vinegar from Modena, which has protected designation of origin status.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to panna cotta\u003c\/h3\u003e\n\u003cp\u003eAlongside cream cheese and creamy soft cheese, this chutney shows why berries and vinegar belong together.\u003c\/p\u003e\n\u003cp\u003eSpoon it over panna cotta, and in a minute, you have a dessert that looks more impressive than the effort required to make it. Raspberry is a classic companion to roasted duck breast, and it pairs just as well with lamb.\u003c\/p\u003e\n\u003cp\u003eIt also finds its place alongside pan-seared beef fillet or over warm goat cheese toast. Even vanilla ice cream can handle a spoonful if you need a quick dessert.\u003c\/p\u003e\n\u003cp\u003eOn a crostini with cream cheese and basil, it becomes an appetizer bite; in a dressing, it brings together leafy greens and grilled goat cheese. Usually, a teaspoon is enough, because the vinegar and chili have a long-lasting effect.\u003c\/p\u003e\n\n\u003ch3\u003eHow berry and vinegar become a chutney\u003c\/h3\u003e\n\u003cp\u003eThe raspberries are simmered openly until the vinegar is absorbed and the mixture takes on a dark shine.\u003c\/p\u003e\n\u003cp\u003eHot-filled, Alpe Pragas chutney has a long shelf life when unopened, with no need for preservatives.\u003c\/p\u003e\n\u003cp\u003eThe spices are added late so that their heat does not dissipate, and the pectin from apples thickens the mixture as it cools. After a few days in the jar, the heat integrates and the sharp edge of the vinegar mellows.\u003c\/p\u003e\n\u003cp\u003eAfter opening, the jar should be refrigerated; the acidity also helps keep it stable. All varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Mustard Sauce by Alpe Pragas, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Fig Mustard Sauce by Alpe Pragas combines ripe figs with whole mustard seeds, chili, and spices, thickened with apple pectin and brightened by a dash of lemon juice. The dark, fruity sweetness hits first, then the heat follows, lingering until the last bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Mustard Sauce\u003c\/strong\u003e, the mostarda with fig mustard from Alpe Pragas in the Braies Valley of South Tyrol, combines over 50% fruit content with whole mustard seeds and a trace of chili. It belongs on a cheese board, served with boiled or cold meats, and can anchor an entire appetizer spread.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig sweetness, followed by heat\u003c\/h3\u003e\n\u003cp\u003eWhen the jar is opened, the warm, almost caramelized scent of ripe figs rises up first.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the sweetness leads, rich and dark, and only then does the heat kick in, coming from the mustard seed and sharpened by a touch of chili. Both maintain a balance; neither side overwhelms the other.\u003c\/p\u003e\n\u003cp\u003eThe small pieces of fig and the whole seeds give the sauce its texture, and it is so deeply dark in the jar that it stands out immediately against light-colored cheese. The lemon juice keeps the sweetness in check and ensures the sauce doesn't become heavy after several helpings.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the mustard only goes into the kettle at the end\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of mustard is volatile; it only develops when the crushed seed comes into contact with moisture, and heat breaks it back down.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is first cooked down, slowly and with little sugar, and the mustard is only added once the mixture has cooled. This allows the heat to be preserved in the jar rather than disappearing in the steam over the kettle.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas leaves the seeds whole. They burst between cheese and bread, releasing their spice at precise moments, which gives the sauce its vibrant, lively character.\u003c\/p\u003e\n\u003cp\u003eMustard seeds come in light and brown varieties. The light seeds taste milder and broader, while the brown ones are sharper and faster; both require liquid before they release any flavor at all. That is why there is always plenty of juice surrounding them in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda, the mustard fruit of Italian cuisine\u003c\/h3\u003e\n\u003cp\u003eIn Italy, \"mostarda\" refers to fruit brought together with mustard and served with boiled meats.\u003c\/p\u003e\n\u003cp\u003eIn Lombardy, whole pears, cherries, and quinces are candied and soaked in mustard oil—mild in Cremona, significantly fierier in Mantua. It is as natural an accompaniment to \u003ci\u003ebollito misto\u003c\/i\u003e, or boiled beef, there as horseradish is for us.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has created a South Tyrolean interpretation, darker and rounder, with soft pieces instead of candied fruit. The company intentionally avoids preservatives and artificial flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor the cheese board, cold roasts, and raclette\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on the cheese board, where it is served with aged cow's, goat's, and sheep's milk cheeses.\u003c\/p\u003e\n\u003cp\u003eStrong mountain cheese is the obvious pairing, because the fruity sweetness rounds off the saltiness, and the heat cuts through the fat content. It works just as well with cold roasts, roast beef, and on a crostini with prosciutto.\u003c\/p\u003e\n\u003cp\u003eFor raclette and fondue, keep the jar on the table; a spoonful on duck breast or ribs during cooking creates a sweet-and-spicy glaze. For something milder, try the \u003ca href=\"\/en\/products\/alpe-pragas-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e; the entire selection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"calvi-pinzimolio-olivenoel-500ml","title":"Pinzimolio Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eUnfiltered olive oil for cold dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCalvi Pinzimolio is an unfiltered extra virgin olive oil from Liguria, a blend of early-harvest Taggiasca and Ogliarola olives. Fruity and green, slightly tart, with a gentle piquancy. Made for cold dishes, not for frying.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinzimolio olive oil\u003c\/strong\u003e is a medium-fruity, \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e from Olio Calvi in Liguria, made from 100 percent Ligurian olives, derived from the mild Taggiasca and the more robust Ogliarola. Unlike the family’s mild signature oil, it is young, green, and herbaceous, packaged in a nostalgic swing-top bottle with a pourer that you won't want to part with after the first use.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, grassy from the very first drop\u003c\/h3\u003e\n\u003cp\u003ePinzimolio has the fresh aroma of green herbs, freshly mown meadows, and green almonds, just as only an oil from early-harvested olives can. On the palate, a fruity-green taste follows, with soft bitter notes and a light, lively spiciness on the finish.\u003c\/p\u003e\n\u003cp\u003eIt is harvested before reaching full maturity, and that is exactly what you taste: the greener the olive, the more spice, bite, and fresh bitterness it brings to the oil. Pinzimolio is therefore not a reserved companion, but one that makes its presence known and adds character to a simple dish. Because it is bottled unfiltered, it may appear a little cloudy in the bottle; that is all part of its charm.\u003c\/p\u003e\n\n\u003ch3\u003eRaw with vegetables, salad, and bread\u003c\/h3\u003e\n\u003cp\u003ePinzimolio owes its name to \"pinzimonio,\" a classic Italian appetizer: crisp raw vegetables dipped in an emulsion of oil, vinegar, salt, and pepper. These four ingredients are all you need for a great start.\u003c\/p\u003e\n\u003cp\u003eThis is how it tastes most intense, with strips of carrots, fennel, celery, and cucumber, accompanied by a small bowl of Pinzimolio with a pinch of salt. It is equally good drizzled over colorful mixed salads, grilled vegetables, or simply on a slice of warm bread.\u003c\/p\u003e\n\u003cp\u003eIt also shows what it is capable of at the very last moment when drizzled over a warm tomato soup or white beans with red onion and parsley. Because it is unfiltered, it belongs in cold dishes and not in a hot pan; for frying and sautéing, it is better to use the mild \u003ca href=\"\/en\/products\/olio-calvi-mosto-oro-olivenoel\"\u003eMosto Oro\u003c\/a\u003e from the same producer. That way, the two oils complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eLigurian oil craftsmanship from the Calvi family since 1919\u003c\/h3\u003e\n\u003cp\u003eBehind Pinzimolio is the house of Olio Calvi in Imperia-Oneglia on the Ligurian Riviera, where Giuseppe Calvi began his oil craft in 1919. The family became known for their single-variety Taggiasca oil, which became famous in the 1970s in its golden bottle, but this vibrant blend has long since found its own fans.\u003c\/p\u003e\n\u003cp\u003e\"An oil is allowed to have character,\" emphasizes Luca, who has been with the family business since 2007 and now runs it with his brother Gianni in the third generation. For Pinzimolio, the mild Taggiasca and the more robust Ogliarola are combined, harvested early, and bottled unfiltered. The less an oil is filtered, the more of its aromas and fine particles are preserved, and these are exactly what create its fruity-green character.\u003c\/p\u003e\n\u003cp\u003eThis is how an \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e like this remains honest and authentic, with everything the olive naturally provides. You get Pinzimolio in a 500 ml swing-top bottle, which can live on as a small carafe on your table after it is empty—a lovely piece of kitchenware that stays with you.\u003c\/p\u003e\n\u003cp\u003eYou can find more Ligurian treasures in our \u003ca href=\"\/en\/collections\/olio-calvi\"\u003eOlio Calvi collection\u003c\/a\u003e, and those who enjoy comparing oils, from mild to robust, will find what they are looking for in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e. Once tried, it will earn a permanent spot on your shelf.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"500 ml","offer_id":53071134720334,"sku":"045VIA1116","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-pinzimolio-olivenoel.jpg?v=1750977866"},{"product_id":"olio-roi-olivenoel-mosto-roi-500ml","title":"Mosto Roi Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMosto Roi, mild extra virgin olive oil from Liguria\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMosto Roi is the everyday oil of the Boeri Roi family from Liguria, a cuvée of Taggiasca, Ogliarola, and Biancolilla. Mild, almondy, fruity. Not a sharp, aggressive oil, but a gentle olive oil for every day, from salads to the frying pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMosto Roi\u003c\/strong\u003e is the mild, fruity \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Olio Roi in Liguria's Valle Argentina, produced from the three varieties Taggiasca, Ogliarola, and Biancolilla. In its 500 ml bottle, it is an everyday oil, generous enough for both the kitchen and the table. Let yourself be surprised by its gentle character, which possesses almost no sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eLight yellow, almondy, gentle finish\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Mosto Roi glows light yellow with green reflections and has a delicate scent of dried olive leaves. On the palate, it first reveals a fine sweetness.\u003c\/p\u003e\n\u003cp\u003eThe sweetness is followed by an almond note, then a hint of artichoke and fresh olive, before a very slight sharpness flashes in the finish. It is fruity, velvety, and sweet. An extra virgin olive oil that never pushes itself to the forefront, but instead lets the ingredients speak for themselves.\u003c\/p\u003e\n\u003cp\u003eThe name reveals its character: \"Mosto\" means the fresh must, the young, juicy oil immediately after pressing. That is exactly how it tastes—lively and green, without ever becoming bitter.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salad to the frying pan\u003c\/h3\u003e\n\u003cp\u003eA mild olive oil like Mosto Roi is an all-around talent in the kitchen, just as good raw over a plate as it is warm in a pot.\u003c\/p\u003e\n\u003cp\u003eMixed green salads, minestrone and steamed vegetables, tomatoes with basil, or delicate fish are its home. It can also handle heat: for gentle searing, for a fresh pesto, or over warm pasta. Wherever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed without overpowering the flavor of the food, Mosto Roi is ready.\u003c\/p\u003e\n\u003cp\u003eFor those special moments when the oil is meant to take center stage raw, you are better off reaching for the Carte Noire DOP. But Mosto Roi is the reliable companion that cooks with you every day.\u003c\/p\u003e\n\n\u003ch3\u003eThree varieties from the Boeri Roi family\u003c\/h3\u003e\n\u003cp\u003eFranco Boeri Roi has been pressing Mosto Roi in Badalucco in the fourth generation; since 1900, everything for the family has revolved around the olive.\u003c\/p\u003e\n\u003cp\u003eThe trees grow on historic stone terraces in the Valle Argentina, the valley behind San Remo, at altitudes between 60 and 500 meters, covering about 42 hectares with around 11,000 trees. Unlike the single-varietal Carte Noire, Mosto Roi is a cuvée of three olive varieties, because the broader the base of varieties, the rounder and more versatile the aroma becomes. The Taggiasca provides the almondy sweetness, while Ogliarola and Biancolilla add fruit and freshness.\u003c\/p\u003e\n\u003cp\u003e\"I don't eat olives,\" says Franco with a smile; his wife Rossella and their children Paolo and Daria taste them for him on the tree. But he loves all his oils. Anyone who wants to get to know the whole valley will also find Taggiasca olives and the fine DOP oil in the \u003ca href=\"\/en\/collections\/olio-roi\"\u003eOlio Roi assortment\u003c\/a\u003e. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt can even go warm into the pan\u003c\/h3\u003e\n\u003cp\u003eStore the Mosto Roi in a dark, cool place, but not in the refrigerator, and close the 500 ml bottle tightly after every use. Unlike sharp, intense oils, Mosto Roi can also be used warm in the pan without becoming bitter.\u003c\/p\u003e\n\u003cp\u003eA few drops over a warm tomato soup elevate it instantly. If you prefer it pure and festive, combine it with \u003ca href=\"\/en\/products\/olio-roi-taggiasca-oliven-ohne-stein-180g\"\u003eLigurian Taggiasca olives\u003c\/a\u003e and good bread for a small antipasto. That is how the Valle Argentina tastes right in your own kitchen.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"500 ml","offer_id":53071134818638,"sku":"045VIA1161","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-500ml.jpg?v=1750977869"},{"product_id":"tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml","title":"White truffle oil with aroma","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Truffle Oil, Alba in a bottle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its white truffle oil, Tartuflanghe infuses extra virgin olive oil with real white truffle (Tuber magnatum Pico) \u0026amp; aroma. A few drops refine risotto, carpaccio, eggs, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewhite truffle oil\u003c\/strong\u003e from Tartuflanghe is the liquid essence of Piedmont: Extra virgin olive oil is infused with genuine white truffles of the Tuber magnatum Pico variety – that legendary tuber which is hunted, celebrated, and worth its weight in gold around Alba. A few drops are enough, and your dish will be perfumed with an Italian autumn.\u003c\/p\u003e\n\u003ch3\u003eReal truffle, enriched with aroma\u003c\/h3\u003e\n\u003cp\u003eThe most important thing first: this bottle contains real white truffle. Many truffle oils on the market rely on synthetic bismethylthiomethane – Tartuflanghe takes the more elaborate route, putting the tuber itself into the oil, supplemented by aroma. The result has a more complex, refined, and authentic scent: warm and garlicky, with notes of hay and honey, unmistakably Alba.\u003c\/p\u003e\n\u003cp\u003eThe base for this 100 ml bottle is extra virgin olive oil, which carries and protects the volatile aromas of the white truffle. Because heat causes the delicate notes to evaporate, the oil should be added only after cooking – as a finishing touch, a fragrance, a signature.\u003c\/p\u003e\n\u003cp\u003eThe Tuber magnatum Pico is no ordinary ingredient: it cannot be cultivated, only found – in autumn, with a dog and patience, in the forests around Alba, where the famous truffle fair attracts tens of thousands of gourmets every year. It is precisely this scarcity that makes the oil so valuable: it preserves a fragrance that is only available fresh for a few weeks each year.\u003c\/p\u003e\n\u003ch3\u003eOver risotto, on carpaccio, with eggs\u003c\/h3\u003e\n\u003cp\u003eThe classics first: A creamy risotto bianco, wafer-thin beef carpaccio, or tajarin with butter turn into a trattoria memory with just a few drops. Equally wonderful: scrambled or soft-boiled eggs, pan-seared fish, young cheese, or simply crusty white bread with good butter and a touch of oil.\u003c\/p\u003e\n\u003cp\u003eThis oil works best when you use restraint: three or four drops per plate are plenty – you can always add more, but you can never take it away. This means the bottle lasts surprisingly long, yet it remains the fastest way to make a Tuesday evening taste like Piedmont. If you prefer something earthier, try the sister product, the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml\"\u003eblack truffle oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA quick word on storage: the bottle prefers a dark and cool place, away from the stove and windowsill – this keeps the delicate aromas fresh for months. And don't be afraid to open it: once opened, truffle oil is meant to be used, ideally regularly and with growing culinary curiosity.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of the Montanaro truffle family\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is an institution in Piedmont: In 1968, Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in Alba – their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine, and Beppe was considered a truffle specialist far beyond the city. In 1975, the couple founded Tartuflanghe; today, their children Stefania and Paolo run the company in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name combines Tartufo and Langhe – truffle and the region of origin – and exactly that connection is what you taste: this is not mass production, but a family that has been working with truffle hunters, forests, and the seasons for over 50 years.\u003c\/p\u003e\n\u003cp\u003eYou can find more olive oil craftsmanship from Italy at \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e, and the entire truffle world of the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. White truffle for every day – one drop at a time, of course!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134851406,"sku":"047WIL3940","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-weissem-trueffel.jpg?v=1750977872"},{"product_id":"tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml","title":"Truffle oil with black truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle oil with black truffle, the earthy Italian\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor this truffle oil, Tartuflanghe flavors extra virgin olive oil with real black summer truffle (Tuber aestivum) – warm, earthy, and more suitable for everyday use than its white brother. For pasta, meat, roasted vegetables, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle oil with black truffle\u003c\/strong\u003e from Tartuflanghe in the 100 ml bottle is the more accessible of the two Piedmontese options: extra virgin olive oil meets real black summer truffle of the Tuber aestivum variety – earthy, warm, and slightly nutty in aroma, with a rounder and bolder palate than its white counterpart. A kitchen oil for those who love truffles not just on special occasions.\u003c\/p\u003e\n\u003ch3\u003eEarthy, warm, and honestly flavored\u003c\/h3\u003e\n\u003cp\u003eThe Tartuflanghe principle applies here too: real tuber plus aroma. The black summer truffle gives the oil its characteristic depth – forest floor, nut, a hint of cocoa – while remaining friendlier in tone than the intense white truffle. If you are buying truffle oil for the first time, this is the best place to start.\u003c\/p\u003e\n\u003cp\u003eThe Montanaro family has understood its craft for generations: what began in 1968 with Domenica and Beppe and fresh truffles in Alba became the Tartuflanghe manufactory in 1975 – today run by Stefania and Paolo, the founders' children. Over 50 years of truffle experience, bottled in 100 milliliters.\u003c\/p\u003e\n\u003ch3\u003eOn pasta, meat, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThe black oil is a team player: it rounds off pasta with butter or cream sauce, shines on roasted meat and tartare, and elevates baked potatoes, mushroom pans, and grilled vegetables. Drizzled over burrata, goat cheese, or a simple slice of buttered bread, it turns little effort into great pleasure.\u003c\/p\u003e\n\u003cp\u003eAs with any truffle oil, it is important to use it only after cooking, as heat carries away the delicate aromas. A teaspoon at the finish is enough – drizzle, wait a moment, serve. Creamy mashed potatoes carry it best, as the earthy truffle and the mild tuber greet each other like old friends.\u003c\/p\u003e\n\u003cp\u003eThe oil also looks the part in cold dishes: a few drops in a vinaigrette for lamb's lettuce with bacon, over beetroot carpaccio, or in a potato dressing – the everyday suddenly takes on a Piedmontese undertone. Stored in a dark, cool place, the little bottle will last for months, should it survive that long.\u003c\/p\u003e\n\u003cp\u003eFor something even more festive, try the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml\"\u003etruffle oil with white truffle\u003c\/a\u003e – the Alba icon for special occasions. Many of our customers simply keep both bottles: black for everyday, white for celebrations.\u003c\/p\u003e\n\u003ch3\u003eFrom Alba, the capital of the truffle\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is based in Piobesi d'Alba, in the heart of the Langhe – the Piedmontese hilly landscape where truffle hunters and their dogs have roamed the forests for centuries. The company name combines Tartufo and Langhe, product and homeland: a family promise could hardly be summarized more succinctly.\u003c\/p\u003e\n\u003cp\u003eFrom the founders' restaurant, which the Guide Michelin once recognized for its truffle cuisine, to today's product range, there is a consistent theme: it's the tuber that counts, not the shortcut. Oil, salt, pasta – everything serves the truffle, never the other way around. The fact that the summer truffle remains significantly more affordable than its white relative makes this oil the perfect introduction to the world of the Montanaros.\u003c\/p\u003e\n\u003cp\u003eYou can find good pure olive oil from \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e in Umbria, and all the truffle treasures from the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Italian forest floor to drizzle – your pantry will thank you!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134916942,"sku":"047WIL3941","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-schwarzem-trueffel.jpg?v=1750977875"},{"product_id":"provence-tradition-bouquet-garni","title":"Bouquet garni","description":"\u003ch2 id=\"speakable-headline\"\u003eBouquet garni, bundled herbs for your braising pot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eA bouquet garni is a bundle of dried kitchen herbs that simmers along with your dish and is removed before serving. Provence Tradition uses hand-harvested, certified organic thyme and bay leaves. Not loose spices, but 4 convenient little bundles for soups, stews, and braised dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBouquet garni\u003c\/strong\u003e is the classic bundle of herbs from French cuisine, which you add to season soups, stews, and braised dishes. Provence Tradition bundles dried thyme and bay leaves for this purpose, both harvested by hand in Provence. The 16-gram pack contains 4 of these little bundles; each one slowly releases its aroma into the cooking liquid and can be easily removed at the end.\u003c\/p\u003e\n\n\u003ch3\u003eThyme and bay leaf, bundled by hand\u003c\/h3\u003e\n\u003cp\u003eEach bundle contains the two classics of the culinary herb garden: fragrant thyme and tart, warm bay leaf.\u003c\/p\u003e\n\u003cp\u003eThe thyme brings its resinous, slightly peppery spice, while the bay leaf adds a deep, almost balsamic note that only truly unfolds during long simmering. Both herbs are grown in the south of France, harvested by hand, and dried gently before being tied into little bundles. This keeps the essential oils in the leaves, and a single bundle is enough to season an entire pot of stew.\u003c\/p\u003e\n\u003cp\u003eUnlike ground spices, this bundle does not cloud the broth. It releases its flavor slowly and disappears as a whole at the end, leaving not a single crumb behind.\u003c\/p\u003e\n\n\u003ch3\u003eFor Sunday roasts, goulash, and lamb ragout\u003c\/h3\u003e\n\u003cp\u003eA bouquet garni belongs in any long-simmering dish, from clear broth to stews and hearty braised roasts.\u003c\/p\u003e\n\u003cp\u003eSimply place a bundle into the pot, let it simmer for the entire cooking time, and fish it out before serving—without any loose herbs in the bowl. One little bundle is sufficient for Sunday roasts, goulash, or lamb ragout; for a large pot of soup or a coq au vin, you can add a second one.\u003c\/p\u003e\n\u003cp\u003eTraditionally, this herb bundle is also used to season stocks, braised legumes, and tomato sauces, and it even gives risotto a warm depth. For slow-cooked dishes, let the bundle simmer for 60 to 90 minutes to allow the flavors to round out. If you like it even more Mediterranean, add the \u003ca href=\"\/en\/products\/provence-tradition-kraeuter-der-provence\"\u003eclassic herbs of Provence\u003c\/a\u003e or choose \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic from Avignon, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition has been binding its bouquets garnis in Avignon, where the workshop has been based since 1987—nearly 40 years.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat ensures that the thyme and bay leaves are 100 percent grown, harvested, and dried in Provence before being assembled into bundles. For this bouquet garni, the herbs are organically grown and controlled according to EU organic regulations. Each little bundle is tied by hand; no machine presses loose crumbs into a bag here. You notice the difference when a bundle releases its aroma in the pot and your whole kitchen smells like the south.\u003c\/p\u003e\n\n\u003ch3\u003eRemove before serving\u003c\/h3\u003e\n\u003cp\u003eOne bundle is enough for a medium-sized pot. Simmer it for at least 20 minutes so the thyme and bay leaf can fully release their flavor, and remove it before serving. Stored in a dry, well-sealed container, the bundles will retain their aroma for months. If you like, you can create your own bouquet with \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e, for example by adding parsley stems and celery.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number FR BIO 01 – French Agriculture\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"16 g","offer_id":53071136260430,"sku":"047WIL5635","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bouquet-garni-bio-provence-tradition.jpg?v=1750977885"},{"product_id":"provence-tradition-lorbeer","title":"Bay Leaf","description":"\u003ch2 id=\"speakable-headline\"\u003eWhole bay leaves from Provence, hand-harvested\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBay leaves are the herbal, warm spice of the true laurel, which is added whole to dishes during cooking and removed before serving. Provence Tradition harvests the bay leaves by hand and dries them gently, in organic quality. Strong enough that one or two leaves will season an entire pot.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBay leaves\u003c\/strong\u003e are one of the oldest spices in Mediterranean cuisine, providing braised dishes, soups, and stocks with their herbal, savory depth. Provence Tradition harvests the leaves of the true laurel by hand in Provence and dries them carefully so that the essential oils are preserved. You receive whole leaves, not powder, allowing you to easily remove them at the end of the cooking time. A supply of these belongs in every kitchen, as hardly any other spice accompanies so many dishes for hours in the pot.\u003c\/p\u003e\n\n\u003ch3\u003eHerbal, warm, and a hint of eucalyptus\u003c\/h3\u003e\n\u003cp\u003eIf you break a dried leaf, it smells resinous and warm, slightly bitter and with a cool hint reminiscent of eucalyptus.\u003c\/p\u003e\n\u003cp\u003eFresh, bay leaves taste sharp and grassy; it is only the drying process that makes them round and aromatic. Once dried, they are herbal, warm, and pleasantly bitter, with a balsamic depth in the background. During long simmering, the leaves slowly release their aroma into broths and sauces, a savory note that gives meat and legumes character. The leaf itself is not eaten; even after hours in the pot, it remains firm and leathery and is taken out again before serving.\u003c\/p\u003e\n\n\u003ch3\u003eFor pot roasts, stews, and stocks\u003c\/h3\u003e\n\u003cp\u003eBay leaves season everything that cooks for a long time, from sauerbraten and goulash to lentil stew and homemade stock.\u003c\/p\u003e\n\u003cp\u003eAdd one or two leaves to the cooking water, marinade, or béchamel, and remove them before serving. For Sunday roasts, lamb ragout, and braised beef, bay leaves are an old kitchen staple, as they are for pickled cucumbers or fish in broth. Tomato sauce, red cabbage, and a clear beef broth also gain depth with just a single leaf. If you like thyme and bay leaves together, try the \u003ca href=\"\/en\/products\/provence-tradition-bouquet-garni\"\u003ebouquet garni\u003c\/a\u003e or browse \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic from Provence, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition harvests bay leaves in Provence and has been working there since 1987, nearly 40 years.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat attaches great importance to the fact that every leaf is grown in Southern France, hand-picked, and gently dried—100 percent from Provence. No leaf is ground or broken; you receive the whole leaves just as they come from the branch. The laurel bears the EU organic seal, controlled according to ecological standards. Over 2,000 years ago, the laurel wreath was the sign of the victors; in the kitchen, it remains indispensable to this day.\u003c\/p\u003e\n\n\u003ch3\u003eMore than two leaves will make it bitter\u003c\/h3\u003e\n\u003cp\u003eOne to two leaves are sufficient for a medium-sized pot; adding more will quickly make the dish bitter. Add the bay leaves early and let them steep for at least 20 minutes so that the bay releases its flavor completely. Stored in a dark and dry place, the leaves will retain their aroma for over a year, even if dried bay leaves do become a little milder over time. And if you love the herbal cuisine of the South, you can find \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e for pots and roasts in our shop.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body FR-BIO-01 – French Agriculture\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"7 g","offer_id":53071136358734,"sku":"047WIL5636","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/provence-tradition-lorbeer.jpg?v=1750977889"},{"product_id":"provence-tradition-kraeuter-der-provence","title":"Herbs de Provence","description":"\u003ch2 id=\"speakable-headline\"\u003eHerbes de Provence, the scent of the South\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eProvence Tradition's Herbes de Provence are a blend of oregano, rosemary, savory, and thyme, all grown and dried in Provence. This is no mass-produced supermarket spice mix, but a blend bearing the Label Rouge, the official French quality seal that mandates strict standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e season your Mediterranean cooking with four herbs from the south of France: oregano, rosemary, savory, and thyme. Provence Tradition has been cultivating, harvesting, drying, and cutting these herbs around Avignon—the home of their workshop since 1987—locally. This allows these finely cut herbs to retain that resinous, warm aroma known from Southern French kitchens, something no industrial mix can replicate.\u003c\/p\u003e\n\n\u003ch3\u003eResinous, warm, and redolent of the garrigue\u003c\/h3\u003e\n\u003cp\u003eRub the dried herbs between your fingers, and a resinous, warm aroma rises, with thyme and rosemary taking the lead.\u003c\/p\u003e\n\u003cp\u003eThe oregano provides the spice, the savory a delicate, almost peppery sharpness, and the thyme its herbal depth. Together, the four smell of the garrigue—the stony hills of Provence where thyme and rosemary grow wild among the rocks. Dried and finely cut, they are more potent than fresh sprigs; a single teaspoon is enough to season an entire pot. For an extra aromatic boost, crush the herbs briefly in your palm before adding them to your dish.\u003c\/p\u003e\n\n\u003ch3\u003eFor ratatouille, grilled meats, and fried potatoes\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence belong in every Mediterranean kitchen, from ratatouille and vegetable quiches to mashed or fried potatoes.\u003c\/p\u003e\n\u003cp\u003eFor marinating grilled meats and fish, rub them in with \u003ca href=\"\/en\/collections\/olivenoel\"\u003efruity olive oil\u003c\/a\u003e a few hours beforehand. Kneaded into soft herb butter or sprinkled over roasted vegetables, focaccia, and pizza, they bring a taste of summer to your plate. They also add a Southern French touch to ragouts and goulash. Add the herbs toward the end of the cooking time or let them infuse in oil to best release their aroma. They pair perfectly with \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e as well.\u003c\/p\u003e\n\n\u003ch3\u003eEverything from Provence, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition has been producing Herbes de Provence in Avignon since 1987, right in the heart of the growing region.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat, director of the workshop and president of the herb association A.I.H.P., insists that every plant must be grown, harvested, dried, and cut in Provence. Just 100 percent Provençal tradition, as he calls it. Today, the name Provence Tradition stands for herbs that have nothing to hide regarding their origin.\u003c\/p\u003e\n\u003cp\u003eThis blend carries the Label Rouge, an official French quality seal awarded to the producers in 2003. It requires a minimum essential oil content of 2 percent, significantly higher than standard commercial blends. The recipe is also strictly defined: 27 percent each of oregano, rosemary, and savory, and 19 percent thyme. Only those who meet these rigorous standards may bear the red seal. You can taste that no shortcuts were taken with this aroma.\u003c\/p\u003e\n\n\u003ch3\u003eInto the oil when sautéing onions\u003c\/h3\u003e\n\u003cp\u003eAdd a teaspoon to the hot oil when sautéing onions to allow the essential oils to release and permeate the entire dish. Stored in a cool, dark, and tightly sealed place, the herbs will remain aromatic for months. Keep a small bowl of them by the stove, and Provence will always be just a teaspoon away in your kitchen. And if you would like to dive deeper into Southern French cuisine, you will find \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e for your pots and pans in our shop.\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"30 g","offer_id":53071136522574,"sku":"047WIL5637","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kraeuter-der-provence-tradition.jpg?v=1750977893"},{"product_id":"kusmi-tea-aquarosa-100g","title":"AquaRosa - Organic Fruit Tea with Hibiscus \u0026 Red Berries","description":"\u003ch2 id=\"speakable-headline\"\u003eAquaRosa by Kusmi Tea, the pink fruit tea with hibiscus from East Africa\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAquaRosa is a caffeine-free organic fruit tea based on East African hibiscus (Hibiscus sabdariffa). It is complemented by apple, grapes, blackberry leaves, elderberry, and a quintet of red berries—strawberry, raspberry, blueberry, blackcurrant, and elderberry. Sold loose in a 100g tin, from organic farming. Bright pink in the cup, tart and fruity, equally fine served hot or cold.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eAquaRosa\u003c\/strong\u003e by \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e is not a tea in the botanical sense, but an organic fruit infusion with hibiscus as the main ingredient. It is inspired by \"thé rose d'Abyssinie,\" the pink tea from ancient Abyssinia (modern-day Ethiopia), where hibiscus is traditionally drunk as a thirst quencher. In Mexico, this same infusion is known as Flor de Jamaica. Alongside the hibiscus, apple, grapes, blackberry leaves, elderberry, and a quintet of red berries add fruity depth. Naturally caffeine-free, it can be enjoyed at any time of day.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBright pink infusion, fruity and tart with berry depth\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, the tea reveals itself as a colorful landscape of blossoms: dark red, dried hibiscus calyces dominate, interspersed with light apple pieces, dark grapes and elderberries, green blackberry leaves, and the occasional small piece of berry. The scent is summery and herbal, with that tart, fruity edge that distinguishes hibiscus from all other berries.\u003c\/p\u003e\n\u003cp\u003eIn the cup, AquaRosa glows in a vibrant pink-red, almost like a rosé wine or raspberry syrup. The first sip is zesty and tart, with the hibiscus immediately providing its characteristic freshness, reminiscent of cranberry juice. This is layered with a velvety berry sweetness from the red fruits; the apple provides roundness, while the blackberry leaves add a subtle vegetal depth. Tart, fruity, and light—a tea that opens the palate and truly quenches thirst.\u003c\/p\u003e\n\u003ch3 id=\"spk-zubereitung\"\u003eEnjoy cold in a glass in summer or as a fruity aperitif before a meal\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAquaRosa\u003c\/strong\u003e is the summer tea in the Kusmi range. Served hot, it pairs well with a fruity breakfast featuring berry pancakes, yogurt bowls with fresh raspberries, or quark-based desserts. Served cold in a carafe with ice cubes, it becomes a terrace classic: a glowing pink carafe on the garden table, a few berries for decoration, and summer has arrived. It also makes a great non-alcoholic aperitif—served in a red wine glass with a slice of orange and ice, it feels almost like a fruity vermouth.\u003c\/p\u003e\n\u003cp\u003eAquaRosa is best enjoyed plain—the natural berry sweetness makes sugar unnecessary. A squeeze of lime or a dash of elderflower syrup highlights the fruitiness, while a small splash of apple juice makes it more kid-friendly. For a pot, use about 2 tablespoons of fruit tea per liter, pour 95°C hot water over it, and steep for 5 minutes. For iced tea: steep the same infusion for 7 minutes, then pour over ice cubes.\u003c\/p\u003e\n\u003cp\u003eThose who wish to further explore the caffeine-free line will find a warm, South African alternative with bourbon vanilla in the \u003ca href=\"\/en\/products\/kusmi-tea-rooibos-vanille-tee-100g\"\u003eRooibos Vanilla\u003c\/a\u003e, and its nutty sister in the \u003ca href=\"\/en\/products\/kusmi-tea-rooibos-mandel-tee-100g\"\u003eRooibos Almond\u003c\/a\u003e—both caffeine-free, but with a rooibos base instead of hibiscus.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eHibiscus from Abyssinia crafted with Parisian expertise\u003c\/h3\u003e\n\u003cp\u003eHibiscus sabdariffa, also known as African mallow, is native to West Africa and is now grown in parts of East Africa, Mexico, and other tropical countries. The bright red calyces are harvested after flowering and dried—this creates the characteristic tart infusion known in Ethiopia as \"Karkadé\" and in Mexico as \"Flor de Jamaica.\" AquaRosa picks up on this ancient tradition and combines it with European garden fruits to create a modern fruit infusion.\u003c\/p\u003e\n\u003cp\u003eThe story of \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e begins in 1867 in Saint Petersburg, where 21-year-old Pavel Mikhailovich Kousmichoff opened his own tea house. After the Russian Revolution, the family fled to Paris in 1917. In addition to classic black and green teas, the company now maintains a range of caffeine-free fruit teas and herbal infusions—for summer enjoyment, for the evening, and for anyone who prefers to avoid caffeine.\u003c\/p\u003e\n\u003cp\u003eSince 2017, almost all products have been organically grown and packaged in Le Havre in the iconic round metal tins. You can find an overview of all blends in our \u003ca href=\"\/en\/collections\/kusmi-tea\"\u003eKusmi Tea collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eControl body FR-BIO-01 Non-EU Agriculture\u003c\/p\u003e","brand":"Kusmi Tea","offers":[{"title":"100 g","offer_id":53071137046862,"sku":"037FRO31046","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kusmi-tea-aqua-rosa-100g.jpg?v=1750977911"},{"product_id":"tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g","title":"Truffle salt with white truffle \u0026 flavoring","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle salt with white truffle, two treasures in one jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its truffle salt with white truffle \u0026amp; aroma, Tartuflanghe combines Guérande salt from the French Atlantic with freeze-dried white truffle (Tuber magnatum Pico) – 0.3 percent dried corresponds to 1.5 percent of the fresh tuber. For risotto, fish, eggs, and bread and butter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle salt with white truffle\u003c\/strong\u003e \u0026amp; aroma from Tartuflanghe in a 90g jar is a meeting of two origins: grey Guérande salt from the French Atlantic coast carries genuine white truffle from Piedmont – gently freeze-dried to preserve the volatile aroma of the famous Alba tuber. Seasoning and refining happen here in a single pinch.\u003c\/p\u003e\n\u003ch3\u003eFreeze-dried and finely rounded\u003c\/h3\u003e\n\u003cp\u003eThe process is the highlight: Tartuflanghe freeze-dries the white truffle (Tuber magnatum Pico) and rounds off the salt with aroma. There is 0.3 percent dried truffle in the jar – that sounds modest, but corresponds to 1.5 percent of the fresh tuber, because the truffle loses mostly water when dried, but never character.\u003c\/p\u003e\n\u003cp\u003eThe base is Guérande salt, the famous grey sea salt from Brittany: moist, mineral-rich, and mild, harvested by hand from Atlantic salt marshes where salt farmers have worked with wooden rakes for centuries. Salt with history meets a world-famous tuber – a liaison only artisanal food crafters could create.\u003c\/p\u003e\n\u003cp\u003eWhy this specific salt? Because its slightly moist, coarse structure holds the truffle powder like a sponge holds scent: together in the jar, they form a seasoning that does not separate or evaporate. Stored in a dry place and kept tightly closed, the aroma remains vibrant for many months – longer than the jar typically lasts in practice.\u003c\/p\u003e\n\u003ch3\u003eFor risotto, eggs, and bread and butter\u003c\/h3\u003e\n\u003cp\u003eWhite truffle salt should be used at the end of cooking: over finished risotto, tagliolini with butter, or poached eggs. On pan-fried fish and light meat, it unfolds its fine, warm, garlic-like note, and on a simple slice of bread and butter, it shows how little a special moment needs to cost.\u003c\/p\u003e\n\u003cp\u003eSprinkle it over oven-roasted vegetables, mashed potatoes, and soft-boiled eggs – wherever warmth lifts the aroma without chasing it away. Even on fresh popcorn or a simple tomato with olive oil, the pinch of Alba shows its effect: suddenly, the familiar tastes like an occasion. Dosing sparingly pays off: one pinch replaces both salting and adding truffles. The earthier variety available is the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-schwarzem-trueffel-90g\"\u003etruffle salt with black truffle\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003ch3\u003eFrom the truffle family of Alba\u003c\/h3\u003e\n\u003cp\u003eBehind the jar is the Montanaro family: Domenica Bertolusso and Beppe Montanaro traded in fresh truffles in Alba from 1968, and their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine. In 1975, they founded Tartuflanghe in Piobesi d'Alba – today, their children Stefania and Paolo run the manufactory in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name says it all: Tartufo plus Langhe, truffle plus home region. For over 50 years, the house has worked with truffle hunters and their dogs – and developed those refinements early on that make the fleeting treasure shelf-stable: drying, grinding, preserving.\u003c\/p\u003e\n\u003cp\u003eYou can find more seasoning characters in our \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eHerbs \u0026amp; Seasoned Salts\u003c\/a\u003e category, and the entire Montanaro range on the \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Alba in your everyday spice drawer – one pinch is enough, and the plate speaks Italian! For all those who love white truffles but don't want to wait for autumn: it waits here in the jar, patient and available all year round.\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"90 g","offer_id":53071137145166,"sku":"047WIL39371","price":22.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Tartuflanghe-Trueffelsalz-weissen-Trueffeln-g.jpg?v=1750977914"},{"product_id":"lakrids-love-strawberry-cream","title":"LOVE Strawberry \u0026 Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eLOVE Strawberry \u0026amp; Cream by Lakrids by Bülow with strawberry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLOVE Strawberry \u0026amp; Cream by Lakrids by Bülow is the strawberry treat of the spring, featuring a soft core beneath white chocolate with berry and cream notes, finished in a bright red coating. From the spring collection, with a heart-shaped core hidden under the shell.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLOVE Strawberry \u0026amp; Cream\u003c\/strong\u003e is the strawberry edition of the spring collection from Denmark's Lakrids by Bülow. Everyone knows strawberries and cream from summer afternoons and English tennis courts, and here, this classic pairing is given a liquorice core at its heart.\u003c\/p\u003e\n\n\u003ch3\u003eRed as a ripe strawberry\u003c\/h3\u003e\n\u003cp\u003eInside the jar is a radiant red color that one wouldn't expect from liquorice—rich and without even a hint of brown.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the strawberry comes through first, bright and tart, with the aroma that only truly ripe fruit possesses. Then, the cream note settles over it, rounding out the acidity, while the white chocolate holds both together. Fruity, creamy, sweet—the core remains subtle, letting the strawberry take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eWhat freeze-drying does to the berry\u003c\/h3\u003e\n\u003cp\u003eFresh strawberries wouldn't stand a chance in this sphere because their water content would soften the chocolate underneath.\u003c\/p\u003e\n\u003cp\u003eThat is why the fruit is frozen and then vacuum-dried, a process where the ice turns directly into vapor without melting first. The cellular structure remains intact, preserving the fragrance, acidity, and color. What remains is the whole berry without its juice, and because it is used generously, it stands out distinctly.\u003c\/p\u003e\n\u003cp\u003eA little malic acid sharpens the profile so the cream doesn't overpower the fruit. It is precisely in this interplay that the difference from a simple creamy candy lies.\u003c\/p\u003e\n\u003cp\u003eThe cream note doesn't rely solely on cream powder; the recipe also incorporates cocoa butter and whole milk powder. Both form a layer of fat around the acidity, turning the berry into a little dessert reminiscent of the kind served with fresh cream on a plate.\u003c\/p\u003e\n\u003ch3\u003eThe flavor that returns every year\u003c\/h3\u003e\n\u003cp\u003eOf all the brand's spring varieties, this one is the most consistent, having been part of the lineup for several years.\u003c\/p\u003e\n\u003cp\u003eEven so, it is tweaked slightly with every release, sometimes noticeably and sometimes barely perceptibly. Sometimes the cream is more prominent, sometimes the berry; sometimes the color of the shell shifts by a nuance, as Lakrids rarely releases seasonal flavors identically twice. Those who know the product will notice the difference with the very first handful from a new jar.\u003c\/p\u003e\n\u003cp\u003eLike all varieties in the collection, it features a heart-shaped core that is only visible when cut open. The collection runs between Valentine's Day and Mother's Day and then disappears for another year.\u003c\/p\u003e\n\u003cp\u003eRice flour holds the Lakrids core together; it requires no gelatin, making it gluten-free as well. Store the jar in a cool, dark place, as bright light will cause the red color to fade over time.\u003c\/p\u003e\n\u003cp\u003eThis variety is a lovely companion to a glass of rosé sparkling wine, as the berry and freshness follow the same direction. It is just as well-received on a spring table alongside rhubarb cake.\u003c\/p\u003e\n\u003cp\u003eThe same collection includes \u003ca href=\"\/en\/products\/lakrids-love-peaches\"\u003eLOVE Peaches\u003c\/a\u003e with peach and a hint of salt, while a noticeably sourer option is available year-round with \u003ca href=\"\/en\/products\/lakrids-by-buelow-c-sour-strawberry\"\u003eC – Sour Strawberry\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe spring varieties are available together in the \u003ca href=\"\/en\/products\/lakrids-by-buelow-love-selection-box\"\u003eLOVE Selection Box\u003c\/a\u003e with its heart-shaped tray. You can find the entire range at \u003ca href=\"\/en\/collections\/lakrids-by-buelow\"\u003eLakrids by Bülow\u003c\/a\u003e. The variety is available in a small 110-gram size and a regular 265-gram size.\u003c\/p\u003e\n","brand":"Lakrids by Bülow","offers":[{"title":"265 g","offer_id":53071137210702,"sku":"030LAK0029","price":19.5,"currency_code":"EUR","in_stock":false},{"title":"110 g","offer_id":60246099329358,"sku":"030LAK0078","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lakrids-strawberry-cream-regular.jpg?v=1750977917"},{"product_id":"biscuiterie-de-provence-mandelkuchen","title":"Almond cake","description":"\u003ch2 id=\"speakable-headline\"\u003eMoist almond cake from Provence, baked completely without flour\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe almond cake from Biscuiterie de Provence is a gluten-free almond pastry made with 32 percent Mediterranean almonds, baked entirely without flour. Not a dry, mass-produced cake, but a moist and delicate original from Saint-Maurice-sur-Eygues that stays fresh for a long time in its tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eflourless almond cake\u003c\/strong\u003e is the gluten-free classic from Biscuiterie de Provence, a family bakery in Saint-Maurice-sur-Eygues in the Drôme Provençale region. Known by its French name, Délice de l'Amandier, it combines just five ingredients: almonds, sugar, free-range eggs, fresh churned butter, and a hint of real vanilla extract. It contains no flour at all, but all the more almonds.\u003c\/p\u003e\n\n\u003cp\u003eThe fork sinks softly into the crumb, which is fragrant with almond and vanilla. The texture is golden yellow, moist, and delicate, with a rich, nutty aroma—almost like fine marzipan. Because no flour is used to bulk out the batter, the cake’s flavor is more intense, yet it remains pleasantly light. It is a pastry that manages without any bells and whistles, which is exactly why it is so compelling. This is how the South tastes.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate, moist, and full of almonds\u003c\/h3\u003e\n\u003cp\u003eThe appeal of this cake lies in its simplicity. It is delicate, moist, and golden, with a rich flavor of almond and butter. Almonds, butter, eggs, and sugar—there isn't much else in the batter, and that is exactly what you taste in every single bite.\u003c\/p\u003e\n\u003cp\u003eThe 32 percent almonds come from the Mediterranean region, including France, Italy, and Spain. They give the cake its golden color, its full fragrance, and the moist tenderness that a good almond cake requires. That it succeeds entirely without flour is thanks solely to the finely ground almonds, which retain moisture in the batter. Fresh churned butter rounds it out, and the real vanilla extract adds a warm finishing touch. No artificial coloring, no preservatives—just good ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eServed warm with a scoop of ice cream\u003c\/h3\u003e\n\u003cp\u003eYou can enjoy this flourless almond cake on its own with coffee or warm it briefly in the oven, which makes it even more melt-in-the-mouth and fills the entire kitchen with the scent of almonds. In France, it is often served as part of a \"café gourmand,\" a small espresso accompanied by something sweet.\u003c\/p\u003e\n\u003cp\u003eWhen warm, it pairs beautifully with vanilla ice cream or a spoonful of crème fraîche; when cold, it goes well with sorbet, fruit salad, or a handful of fresh berries. A small espresso on the side and your afternoon is complete. A glass of dessert wine is also a lovely accompaniment, as almonds pair wonderfully with it.\u003c\/p\u003e\n\u003cp\u003eThe cake comes in a round tin that keeps it fresh for weeks and makes a lovely gift.\u003c\/p\u003e\n\u003cp\u003eA tip for unpacking, as the cake can sometimes be stuck: A slice across the middle will loosen it, then turn the tin over and bend the rim slightly outward. If you tap the bottom, the cake usually slides out on its own. Finally, peel off the thin piece of parchment paper stuck to the bottom and cut the cake into bars or wedges.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something fruitier, try the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-mandelkuchen-mit-zitrone\"\u003elemon version\u003c\/a\u003e; if you love chocolate, go for the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-schoko-mandelkuchen\"\u003echocolate-almond cake\u003c\/a\u003e from the same bakery.\u003c\/p\u003e\n\n\u003ch3\u003eDedicated to the almond since 1833\u003c\/h3\u003e\n\u003cp\u003eBehind the cake is Biscuiterie de Provence, a family business now run by Frank Bédouin, his wife France, and his brother Victor. It all started in 1833, when their ancestor Joseph Bédouin began trading in almonds, apricot kernels, and linden blossoms in Visan.\u003c\/p\u003e\n\u003cp\u003eFor six generations, the almond has remained the family's crown jewel. In 1985, twins Jean-Paul and Jean-Louis purchased the recipe for the famous Croquette de Vinsobres, and ten years later, the Bédouins founded Biscuiterie de Provence. Today, the company is based in Saint-Maurice-sur-Eygues, with a view of Mont Ventoux. Year after year, it transforms around 60 tons of almonds into approximately 250 tons of cakes and pastries, spread across more than 150 sweet and savory recipes.\u003c\/p\u003e\n\u003cp\u003eDiscover more \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003especialties from Biscuiterie de Provence\u003c\/a\u003e or browse our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eFrench sweet pastries\u003c\/a\u003e. A piece of Provence for your coffee table.\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"240 g","offer_id":53071137669454,"sku":"031DAN001","price":11.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mandelkuchen-ohne-mehl-biscuterie-de-provence.jpg?v=1750977925"},{"product_id":"monterosa-olivenoel-verdeal-500ml","title":"Verdeal Olive Oil – 500ml","description":"\u003ch2\u003eMonterosa Verdeal – extra virgin olive oil – 500ml\u003c\/h2\u003e\n\u003cp\u003eUnfortunately, this oil is no longer being produced – try the \u003ca href=\"https:\/\/norgutes.com\/products\/monterosa-olivenoel-ribeiro-do-tronco\" title=\"Ribeiro do Tronco\"\u003eRibeiro do Tronco\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonterosa Verdeal olive oil\u003c\/strong\u003e is a single-variety, extra virgin olive oil made from the Iberian Verdeal olive. It is very mild with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salads, tomatoes, bread, cold soups, or vinaigrettes. An excellent Monterosa olive oil made from hand-picked Portuguese olives.\u003c\/p\u003e\n\u003ch3\u003eMonterosa – fine Verdeal from the Algarve\u003c\/h3\u003e\n\u003cp\u003eMonterosa is an artisanal family business in the eastern Algarve. Located just about 7 km from the cooling sea, a fresh breeze is always blowing here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he became—and still is today—very successful in cultivating high-quality ornamental plants.\u003cbr\u003e\u003cbr\u003eOlive trees have been growing on 20 hectares of land since the year 2000. Previous summers had been hot and dry, and the orange trees on the plantation required vast amounts of water (one orange tree requires 1,000 liters of water per week). So, they decided to plant olive trees with the goal of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees were already being cultivated in this special place 2,000 years ago, as a Roman trade route connecting Lisbon to Corduba passed through Moncarpacho. The estate's own stone mill, however, is state-of-the-art. Without any long transport routes, the hand-picked olives can be processed into the finest olive oil right on the plantation.\u003c\/p\u003e\n\u003cp\u003eThe best way to discover the taste differences between the five varieties is to try them all. The Verdeal olive oil is the mildest, greenest oil, followed by the Maçanilha variety. The Picual is one of the medium-fruity varieties. The indigenous Portuguese Cobrançosa variety is the spiciest and most robust, with a notable kick in the finish.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"500 ml","offer_id":53071137767758,"sku":"045MON001","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-verdeal-500.jpg?v=1750977928"},{"product_id":"rue-traversette-tartine-pour-femme-110g","title":"Tartine for Woman","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine pour femme green, fresh and slightly tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine pour femme by Rue Traversette is a green vegetable spread made from fennel, zucchini and celery, plus apple, avocado and a hint of green tea. Fresh, slightly tart, with toasted flaxseed for a crunchy touch. Made without honey.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine pour femme\u003c\/strong\u003e by Rue Traversette is a vegetarian spread that tastes distinctively green. Fennel, zucchini and celery form the base, while 6 percent apple and 4 percent avocado add mildness, and white wine and lemon juice provide freshness. Toasted flaxseed at 0.6 percent and 0.13 percent green tea add the fine finishing touches.\u003c\/p\u003e\n\n\u003ch3\u003eFennel leads, avocado softens\u003c\/h3\u003e\n\u003cp\u003eEven upon opening, this spread smells different from its counterparts—reminiscent of anise and fresh herbs rather than the south and the sun.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fennel takes the lead with its anise-like sweetness, the celery provides a tart contrast, and the avocado creates a creamy layer that softens the intensity of both. Grassy, savory, and creamy, with toasted flaxseeds that provide a crunch between the teeth.\u003c\/p\u003e\n\u003cp\u003eThe green tea is subtle but noticeable, casting a delicate, almost tannic veil over the palate. The white wine works just as inconspicuously, keeping the entire mixture bright. Those who dislike fennel will not be converted here, as it remains the star of the jar. Those who love it will find it to be one of the best spreads they've had in a long time.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with cucumber, goat cheese and fish\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine pour femme is the coolest voice, and the only one that tastes of the garden rather than the Mediterranean.\u003c\/p\u003e\n\u003cp\u003eOn light bread with a few cucumber slices and flat-leaf parsley, it makes for a light breakfast. Its tartness pairs well with fresh goat cheese, steamed fish, and \u003ca href=\"\/en\/collections\/antipasti\"\u003epickled vegetables\u003c\/a\u003e. A spoonful in potato salad makes it green and fresh without anyone guessing the secret ingredient.\u003c\/p\u003e\n\u003cp\u003eA word of caution for guests who need to avoid celery, as it is a prominent ingredient here.\u003c\/p\u003e\n\n\u003ch3\u003eA tartine from the pun-based series\u003c\/h3\u003e\n\u003cp\u003eThe Tartine pour femme is part of \"L'esprit franchouillard,\" the series in which Stéphane Strobl has been giving his spreads tongue-in-cheek names since 2011. A counterpart, the \u003ca href=\"\/en\/products\/rue-traversette-tartine-pour-homme-110g\"\u003eTartine pour homme\u003c\/a\u003e, was added later.\u003c\/p\u003e\n\u003cp\u003eSerious work lies behind the fun. In Saint-André-de-Sangonis in the Hérault region, a team of about ten people cuts the vegetables by hand, cooks them in kettles, and gently pasteurizes them—without preservatives, colorings, or artificial flavors. In summer, up to 80 percent of the vegetables are sourced from the local region.\u003c\/p\u003e\n\u003cp\u003eStéphane started in 2005 in a village called Saint-Pons-de-Mauchiens, on the Rue de la Traversette. The street gave the brand its name, and it remained even after the move to the cannery built in 2015. Before that, he sold corks to the local winemakers, which explains why he knows the region and its producers so well.\u003c\/p\u003e\n\n\u003ch3\u003eServed cold, it tastes closed and tart\u003c\/h3\u003e\n\u003cp\u003eStored cool and eaten at room temperature, this spread reveals the most fruit; served directly from the refrigerator, it tastes more closed and significantly tarter. Once opened, consume within a few days. A dry white wine from the \u003ca href=\"\/en\/collections\/frankreich\"\u003eLanguedoc\u003c\/a\u003e picks up on the green notes beautifully, as does a cold fennel broth if you prefer something non-alcoholic. And if anyone gets hung up on the name, the answer is simple: everyone who has tried it has loved it.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071138029902,"sku":"042RUE012","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-pour-femme.jpg?v=1750977936"}],"url":"https:\/\/norgutes.com\/en\/collections\/essen.oembed?page=5","provider":"nur Gutes","version":"1.0","type":"link"}