{"title":"Seasons","description":"\u003ch2 id=\"speakable-headline\"\u003eThrough the year, season by season\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003eIn the world of seasons, you will find products sorted by what is timely – four seasons and six festivities, from the first greeting of spring to New Year's Eve. Not an all-encompassing range, but a handy selection for the exact moment that lies ahead.\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSeasons\u003c\/strong\u003e are our way of showing you the right product at the right time. Instead of clicking through over 7,000 items, you get ten curated collections that move along with the calendar: spring, summer, autumn, winter – plus Valentine's Day, Easter, Mother's Day, Father's Day, Christmas, and New Year's Eve. Food, drink, cooking, home, and gifts come together and set the mood for the occasion.\u003c\/p\u003e\n\n\u003cp\u003eThose thinking of asparagus in March find different shelves than those looking for a pot of mulled wine in November – and that is exactly the point. This turns browsing into a guided walk through the year.\u003c\/p\u003e\n\n\u003ch3\u003eThe four seasons\u003c\/h3\u003e\n\n\u003cp\u003eEach season has its own favorites. \u003ca href=\"\/en\/collections\/fruehling\"\u003eSpring\u003c\/a\u003e brings light wines, herb salts, and the first fresh greens to the table – an Albariño with asparagus, Ingo Holland's wild herb salt from the spice merchant, a mountain apple juice from Thomas Kohl in South Tyrol for a picnic. \u003ca href=\"\/en\/collections\/sommer\"\u003eSummer\u003c\/a\u003e opens the terrace door: aperitifs, barbecue items, tinned sardines, plus white wines in the cooler.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003ca href=\"\/en\/collections\/herbst\"\u003eautumn\u003c\/a\u003e, dishes become warmer, wines fuller, chocolate darker – time for dark Bonnat bars, robust red wines, and the first warm tea from Christianshavn. And \u003ca href=\"\/en\/collections\/winter\"\u003ewinter\u003c\/a\u003e belongs to the long evening: broth, braised dishes, a good hot chocolate. Three months in which the kitchen once again becomes the warmest room in the house.\u003c\/p\u003e\n\n\u003ch3\u003eFestivities and occasions\u003c\/h3\u003e\n\n\u003cp\u003eBetween the seasons lie the occasions – small waypoints for which you are often looking for just the right gift. For \u003ca href=\"\/en\/collections\/valentinstag\"\u003eValentine's Day\u003c\/a\u003e, a fine chocolate or a sparkling cuvée. For \u003ca href=\"\/en\/collections\/ostern\"\u003eEaster\u003c\/a\u003e, a nest of artisanal Easter treats. For \u003ca href=\"\/en\/collections\/muttertag\"\u003eMother's Day\u003c\/a\u003e, a selection that flatters Mom; for \u003ca href=\"\/en\/collections\/vatertag\"\u003eFather's Day\u003c\/a\u003e, one that surprises Dad. For \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas\u003c\/a\u003e, the menu from Italy, France, and South Tyrol. And for \u003ca href=\"\/en\/collections\/silvester\"\u003eNew Year's Eve\u003c\/a\u003e, the sparkling wine that keeps the promise of the evening.\u003c\/p\u003e\n\n\u003ch3\u003eHow the season comes to your table\u003c\/h3\u003e\n\n\u003cp\u003eOur tip – check back two weeks before the occasion; that’s when the collection is freshly stocked and shipping times are short. We sort by ripeness, harvest time, and suitability as a gift; you take what suits you. Many of our producers work in the rhythm of the seasons: Thomas Kohl presses the first mountain apples in late summer, Jean-Yves Bordier churns the festive butter in November, and the manufacturers in South Tyrol lay out their Christmas packaging in early autumn. You can feel that in our range. Give it a try, season by season!\u003c\/p\u003e\n","products":[{"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":"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":"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":"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":"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":"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":"viani-crostino-di-cinghiale-wildschweinpastete-180g","title":"Wild Boar Crostino – Wild Boar Pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSavory wild boar pâté from the Tuscan farmhouse kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrostino di Cinghiale is a rustic cream made from lean wild boar, tomatoes, green olives, and red wine, rooted in Tuscany. It is not a smooth, pureed spread, but a robust wild boar pâté that gains roundness and depth from a hint of dark chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrostino di Cinghiale wild boar pâté from Viani\u003c\/strong\u003e is a Tuscan game cream made from lean wild boar (38%), tomatoes, onions, green and black olives, and a splash of red wine, known in Italy as Paté di Cinghiale. A piece of dark chocolate rounds off the powerful spice, just as the Tuscan kitchen loves to do with its game dishes. Served on warm bread, it becomes a small appetizer that tastes of country cooking.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, spicy, with dark depth\u003c\/h3\u003e\n\u003cp\u003eThe wild boar pâté has a strong gamey flavor, underscored by rosemary and sage and a spoonful of red wine, while the dark chocolate gives the spice a dark, almost tart depth. It is bold, spicy, and honest.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is both coarse and creamy, with pieces of green and black olives that provide a salty counterpoint. Tomato and onion add fruit and sweetness, while garlic and herbs ground the whole. In Tuscany, it is popular to round off rich game dishes with a little chocolate; \"dolce forte\" is the name for this old tradition of combining sweet and savory. You don't taste it as a distinct sweetness; it simply ensures that the pâté has a long, warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom warm crostini to a glass of red wine\u003c\/h3\u003e\n\u003cp\u003eClassically, the wild boar pâté is served on toasted white bread, spread thick or thin, as a crostino appetizer or for an aperitivo with a glass of red wine. This is how it is eaten in Tuscany between the harvest and the hunt.\u003c\/p\u003e\n\u003cp\u003eSpread warm on crispy ciabatta or farmhouse bread with a few drops of olive oil on top—that’s all it needs. Straight from the jar cold, it tastes hearty and direct; briefly warmed, it becomes softer and more aromatic. It is at its best when paired with a full-bodied red wine like a Tuscan Sangiovese, served at 16 to 18 °C; the tannins of the wine and the dark spice of the pâté complement each other beautifully.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti board, it sits well alongside a \u003ca href=\"\/en\/products\/cascina-san-giovanni-bruschetta-180g\"\u003espicy bruschetta\u003c\/a\u003e, a few olives, and a \u003ca href=\"\/en\/collections\/rotwein\"\u003efull-bodied red wine\u003c\/a\u003e. That is how a small jar turns into an entire evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Tuscany, imported by Antonio Viani\u003c\/h3\u003e\n\u003cp\u003eTuscany is the land of simple farmhouse cuisine, where wild boar has been hunted in the forests for generations, resulting in Cinghiale ragù, salami, and this very pâté. Cinghiale means wild boar, and in the hills of the Maremma, it belongs to winter just as much as wine belongs to Sunday.\u003c\/p\u003e\n\u003cp\u003eOnions, olive oil, and good bread are the cornerstones of this cuisine, seasoned with rosemary, sage, and thyme. Tuscans are jokingly called \"bean eaters,\" but their game dishes are among the most savory that Italy has to offer.\u003c\/p\u003e\n\u003cp\u003eThe pâté comes to us via Antonio Viani, whose product range reflects Italian cuisine far beyond the classics—game from the mountain forests is naturally a part of that. You can find the entire collection of \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003egourmet products from Viani\u003c\/a\u003e with us. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt spreads more softly at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake the wild boar pâté out of the refrigerator in time; at room temperature, it spreads more easily and smells more fragrant. The 180g jar is perfect for an evening for two or a small antipasti gathering. On still-warm bread with a glass of red wine—it doesn't get much more Tuscan than that. Once opened, it will keep for a few days in the refrigerator, if there is anything left.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071136719182,"sku":"049VIA7382","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-crostino-cinghiale-wildschweinpastete.jpg?v=1750977902"},{"product_id":"falorni-trueffelsalami","title":"Salami with truffle aroma – Salame all'aroma di tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003eSalame all'aroma di tartufo by Falorni, aged for two months in a natural casing\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAn air-dried pork salami from the Antica Macelleria Falorni in Greve in Chianti, aged for two months in a natural casing with noble mold and seasoned with truffle aroma. Must be kept refrigerated, approx. 350 grams per piece.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSalame all'aroma di tartufo\u003c\/strong\u003e translates to salami with truffle aroma, and the name is to be taken literally. The sales designation is air-dried pork salami with truffle aroma. It does not contain any truffle, but rather 0.08 percent truffle aroma.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle salami or salami with truffle aroma?\u003c\/h3\u003e\n\u003cp\u003eBoth sit side-by-side on the shelf, and the difference is greater than the names suggest. In a truffle salami, truffle is an ingredient—depending on the producer, anywhere from half a percent to five percent, usually summer truffle, sometimes with additional truffle juice. In a salami with truffle aroma, it is not an ingredient: the aroma provides the flavor entirely on its own.\u003c\/p\u003e\n\u003cp\u003eThis one is the latter type, and we note it because otherwise, you would only notice it upon turning the package over. If you are looking for truffle pieces when you slice into it, this is not the right choice; you would be better off with \u003ca href=\"\/en\/products\/viani-tartufi-estivi-ganze-sommertrueffel-125g\"\u003ewhole summer truffles\u003c\/a\u003e. If you are looking for a Tuscan salami with a distinct truffle note at a price not tied to the truffle market, this is the right choice.\u003c\/p\u003e\n\n\u003c!-- Zone 4 Kurator: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\u003c!-- Zone 5 Sensorik: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\n\u003ch3\u003ePaper-thin and at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake it out of the refrigerator half an hour before eating, because the aroma remains muted when cold. Then, slice it as thin as your knife allows. Serve with unsalted country bread and a Chianti or another red wine from the same region that won’t steal the show from the salami. Do not fry or bake: truffle aroma is the first thing to vanish in the heat.\u003c\/p\u003e\n\n\u003ch3\u003eIs the white coating mold?\u003c\/h3\u003e\n\u003cp\u003eYes, but the desired kind. The white fuzz on the outside is \u003cstrong\u003enoble mold\u003c\/strong\u003e, which forms during the aging process in the natural casing. It is a part of air-dried salami and not a sign of spoilage. Peel off the natural casing before slicing.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it have to be kept in the refrigerator?\u003c\/h3\u003e\n\u003cp\u003eYes. The salami \u003cstrong\u003emust be kept refrigerated\u003c\/strong\u003e and should be stored below 8 °C. Once cut, it is best kept wrapped in paper rather than foil—it will sweat in plastic wrap.\u003c\/p\u003e\n\n\u003ch3\u003eAntica Macelleria Falorni in Greve in Chianti\u003c\/h3\u003e\n\u003cp\u003eThe butcher shop has been operating in Greve in Chianti since 1806 and is managed by the ninth generation. You can find what else the house produces—fennel salami, mountain salami, wild boar, guanciale—at \u003ca href=\"\/en\/collections\/macelleria-falorni\"\u003eMacelleria Falorni\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eapprox. 350 g per piece · must be kept refrigerated, store below 8 °C\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53071136817486,"sku":"050WIL1810","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-trueffelsalami-salame-con-tartufo-bianco_a0d26f8b-3a5f-4357-b0c8-4b618a6a326e.jpg?v=1751006061"},{"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":"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":"rue-traversette-tomatencreme-90g","title":"Cream of Tomato Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Cream with Basil from the South of France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tomato cream from Rue Traversette is a vegetarian spread made from fresh and dried tomatoes, refined with basil, honey, and a pinch of garam masala. This is not factory-produced, pureed tomato paste, but rather artisanal work from Stéphane Strobl's small cannery in the Languedoc, where vegetables are turned into small dishes in a jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato cream\u003c\/strong\u003e from Rue Traversette brings the South of France to your bread: a good 80 percent fresh tomato, plus 11 percent sun-dried tomatoes for depth, olive oil, a spoonful of honey, and the warm spice of garam masala. Stéphane and his team take a classic and reimagine it in their own tongue-in-cheek way—the result is a tomato spread with character, both fruity and spicy at the same time. In France, it is called tomate séchée et fines herbes, a little jar of the South of France for your pantry.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, and a spoonful of honey\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the tomato cream glows a deep red and smells of sun-ripened tomatoes, fresh basil, and a subtle spiciness that you wouldn't expect in a tomato spread.\u003c\/p\u003e\n\u003cp\u003eFirst you taste the sweetness of ripe tomatoes, then the dried ones add their concentrated depth, before garam masala and basil provide a warm finish. The honey rounds everything off without making it sweet. Fruity, spicy, full-bodied. This is a far cry from the bland uniformity of tomato paste from a tube.\u003c\/p\u003e\n\n\u003ch3\u003eFrom aperitif bread to pasta\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, this tomato cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect start to any apéro on toast, crackers, or fresh baguette.\u003c\/p\u003e\n\u003cp\u003eWhen heated, the cream shows another side: stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, dolloped on fried fish or chicken, or served as a companion to \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003eaged cheese\u003c\/a\u003e, mozzarella, or mild goat cheese. It likes savory pairings—on a baked potato just as much as on a weekend cheese board.\u003c\/p\u003e\n\u003cp\u003eOn a warm crostini with a slice of goat cheese and a basil leaf, a spoonful of the cream almost becomes a small appetizer. It is a wonder with potatoes, a treat with pasta, and it works surprisingly well in the morning alongside jam and cheese.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the small cannery in the Languedoc\u003c\/h3\u003e\n\u003cp\u003eIn Saint-André-de-Sangonis, right in the middle of the Hérault vineyards, Stéphane Strobl has been preserving the bounty of the vegetable garden and herb patch since 2005. He describes his cuisine as taking a classic and giving it a twist without bending it out of shape.\u003c\/p\u003e\n\u003cp\u003eStéphane started out selling corks to local winemakers—he owes his Bavarian surname to his father and his passion for cooking to his French mother. We discovered his spreads over 15 years ago in a wine bar in Montpellier, where they were served on small pieces of bread with a glass of Languedoc wine. We drove out to visit him, liked him immediately, and added his jars to our selection—becoming the first to bring Stéphane's spreads to Germany.\u003c\/p\u003e\n\u003cp\u003eBack then, three people worked in a tiny garage that was cleaner and tidier than any we had ever seen. Today, a few streets away stands a cannery built in 2015, where a team of ten reimagines classic recipes with a wink, from \"Tartine pour homme\" to \"Tartine jolies fesses.\" The care and the signature style remain the same. You can taste it.\u003c\/p\u003e\n\n\u003ch3\u003eStir once so the oil reintegrates\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the tomato cream will keep for a few days in the fridge. Stir before serving so the olive oil reintegrates with the pulp, and bring to the table at room temperature—that is when the basil and spices shine best. If you would like to try more, you can find a good dozen other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetarian spreads from Rue Traversette\u003c\/a\u003e alongside this tomato cream.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071139176782,"sku":"042RUE006","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tomatencreme.jpg?v=1750977976"},{"product_id":"la-belle-iloise-oelsardinen-mit-zitrone","title":"Sardines in oil with lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in oil with lemon from la belle-iloise, bright and classic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines in oil with lemon from la belle-iloise are packed in extra virgin olive oil, with lemon added as whole fruit slices rather than juice. Its acidity keeps the rich fish bright and makes it the most tranquil classic from Quiberon.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in oil with lemon\u003c\/strong\u003e are the classic canned fish from la belle-iloise in Quiberon, Brittany. There are four ingredients on the label, and inside the flat tin, the Sardines Citron rest in oil, skin and bone intact, bedded on lemon and a touch of salt.\u003c\/p\u003e\n\n\u003ch3\u003eLemon makes the sardine bright\u003c\/h3\u003e\n\u003cp\u003eThe first impression is oil, the second is lemon, and only then comes the rich, dark meat of the fish itself. The fruit provides acidity, and with fatty fish, acidity is the perfect counterpoint that makes it feel light.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil coats every fillet and keeps it moist, while the salt merely sets the stage. Upon opening, it smells of the sea and lemon zest, a scent more reminiscent of a harbor market than a canned product.\u003c\/p\u003e\n\u003cp\u003eBecause the fruit itself is placed in the oil, the acidity remains rounder than it would with a mere splash of juice. It slowly permeates the flesh over several weeks, making it more tender over time.\u003c\/p\u003e\n\n\u003ch3\u003eSardines Citron on an appetizer platter\u003c\/h3\u003e\n\u003cp\u003eButter, radishes, a sliced baguette, and this tin create a French appetizer for two in five minutes. The recipe requires no more effort, and it hardly needs any more ingredients.\u003c\/p\u003e\n\u003cp\u003eIn a Salade Niçoise with green beans, egg, and olives, it takes the place of tuna, bringing both oil and acid along with it. It tastes freshest cold from the fridge; at room temperature, however, the olive oil stands out more clearly. Try both back-to-back on a hot day—the difference is greater than the simple label would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eA fish made great by the cannery\u003c\/h3\u003e\n\u003cp\u003eThe sardine is a schooling fish caught off the Breton coast during the warmer months, staying fresh for only a few hours. This is precisely why an entire canning industry emerged along this coast, and Quiberon was one of its ports.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, the fish arrive in season and are placed by hand into the tins on the very day they are caught, head to tail, as the narrow frame requires. The oil follows, and the tin is sealed only after the lemon is in its place. The tin then goes into the autoclave.\u003c\/p\u003e\n\u003cp\u003eThere, the contents cook slowly in their own juices, which makes the bones soft enough to eat. If you would still prefer not to have them on your plate, la belle-iloise offers \u003ca href=\"\/en\/products\/la-belle-iloise-sardinen-ohne-graeten-mit-zitrone\"\u003eboneless sardines with lemon\u003c\/a\u003e using the same recipe.\u003c\/p\u003e\n\n\u003ch3\u003eA tin waiting in the cupboard for its day\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin lasts for years in a dark kitchen cupboard, and in summer, it is the dinner for which no one needs to turn on the stove. Store it lying down and in a cool place so the oil distributes evenly over the fillets. Once opened, store any leftovers covered in the refrigerator and eat them the next day. Other \u003ca href=\"\/en\/collections\/sardinen\"\u003esardines\u003c\/a\u003e from different producers can be found alongside it, and the rest of our range can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection of la belle-iloise\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContents 115 g – Drained weight 84 g\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071139504462,"sku":"048LAB002","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-oelsardinen-mit-zitrone.jpg?v=1750977985"},{"product_id":"la-belle-iloise-sardinen-mit-muscadet","title":"Sardines with Muscadet","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with Muscadet by la belle-iloise, marinated without oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with Muscadet by la belle-iloise are served in a clear marinade of dry white wine, vinegar, and vegetables, with absolutely no added oil. Lemon, carrot, and gherkin provide the seasoning, and the wine from the Loire Valley gives the recipe its name.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with Muscadet\u003c\/strong\u003e are an oil-free canned fish product from la belle-iloise in Quiberon, Brittany, labeled as Sardines marinées au muscadet et aromates. In the flat tin, whole sardines are packed in a broth of wine, spirit vinegar, lemon, carrot, and gherkin.\u003c\/p\u003e\n\n\u003ch3\u003eFresh, salty, and without a drop of oil\u003c\/h3\u003e\n\u003cp\u003eWithout oil, the initial impression is much clearer: first comes the acidity, then the salt, and only then does the fish reveal itself with its own natural fat.\u003c\/p\u003e\n\u003cp\u003eThe white wine contributes a subtle tartness, the lemon brightens it up, and the carrot adds a soft touch of sweetness underneath. The gherkin provides a salty crunch, reminding us that a marinade can have texture too.\u003c\/p\u003e\n\u003cp\u003eBecause no oil carries the flavor, everything is laid bare, and the fish must stand on its own merits. Only a well-processed catch can endure this without seeming thin. Alcohol is therefore listed on the label, as the white wine is not cooked off; it remains in the tin as the marinade.\u003c\/p\u003e\n\n\u003ch3\u003eThe cold canned fish for potato salad\u003c\/h3\u003e\n\u003cp\u003eServed well-chilled from the refrigerator, the freshness comes through best, and you need nothing more than a fork to enjoy them.\u003c\/p\u003e\n\u003cp\u003eFor a simple potato salad with chives, the broth acts as part of the dressing, so only a little oil and some mustard are needed. Over young leaf salads with radishes, the recipe works as a complete lunch on hot days.\u003c\/p\u003e\n\u003cp\u003eOn a slice of baguette with salted butter, two Breton staples meet, and a glass of the same dry white wine makes the perfect pairing. Only open the tin shortly before eating so that none of the acidity escapes.\u003c\/p\u003e\n\n\u003ch3\u003eMelon de Bourgogne, the grape behind the name\u003c\/h3\u003e\n\u003cp\u003eMuscadet designates a wine-growing region around Nantes, and the grape grown there bears an entirely different name: Melon de Bourgogne.\u003c\/p\u003e\n\u003cp\u003eIt produces a bright, tart wine with little fruit and significant salinity, which has long been enjoyed with oysters and everything else that comes from the Atlantic. The best barrels are left on the lees over the winter, \u003ci\u003esur lie\u003c\/i\u003e as they say there, gaining depth in the process.\u003c\/p\u003e\n\u003cp\u003eNo other drink is as closely linked to the fish of this coast, which is precisely why it is in the marinade rather than just in the glass alongside it. At la belle-iloise, it is the ingredient that gives the recipe its name.\u003c\/p\u003e\n\u003cp\u003eThis wine travels from the Loire estuary to Quiberon, where it meets the fish in the marinade with which it belongs in the glass anyway. At la belle-iloise, this recipe is one of the few that does without fat.\u003c\/p\u003e\n\u003cp\u003eThe sardines are caught in season off the Breton coast and are cleaned and salted by hand on the day of the catch before the broth is added.\u003c\/p\u003e\n\n\u003ch3\u003eA light pantry staple for hot days\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will keep for years in the cupboard; once opened, keep the remainder covered in the fridge and eat it the next day. It is enough as a starter for two people when served with bread; for a summer buffet, plan on two tins. Other \u003ca href=\"\/en\/collections\/sardinen-aus-frankreich\"\u003esardines from France\u003c\/a\u003e are available, and you can find everything else la belle-iloise sends in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eContent 115 g – Drained weight 87 g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 87 g","offer_id":53071139733838,"sku":"048LAB004","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-muscadet-wein.jpg?v=1750977991"},{"product_id":"stekovics-bunter-spiral-paprika","title":"Colorful Spiral Bell Pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Spiral Pepper by Erich Stekovics, mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Colorful Spiral Pepper by Erich Stekovics is a fully matured pod of the heirloom variety \"Altweibersommer\" (Indian Summer), twisted like a chili yet completely without any heat. It is pickled in a vinegar made from their own tomatoes, which balances its sweetness with a fruity acidity.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful Spiral Pepper\u003c\/strong\u003e is a pickled pepper from Stekovics in Frauenkirchen, Burgenland. The narrow, twisted pods remain on the vine until late into the autumn; they are cleaned by hand and preserved in tomato vinegar with sugar and salt, keeping them wonderfully crisp.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and sour, crisp, and without heat\u003c\/h3\u003e\n\u003cp\u003eThe red, orange, and yellow twisted pods are layered together, making the jar look as if something fiery is in store.\u003c\/p\u003e\n\u003cp\u003eThe first bite clears up the misconception: the pod provides a bright crunch, tastes sweetly of fully ripened pepper, and receives a round, fruity acidity from the vinegar. Because the fruit hung in the sun for so long, its sugar content is clearly perceptible, yet the flavor remains distinct. What remains is a juicy bite that invites you to go back for seconds.\u003c\/p\u003e\n\n\u003ch3\u003eWhy it looks like a chili\u003c\/h3\u003e\n\u003cp\u003eBotanically, bell peppers and chilies originate from the same species; the only difference is a substance called capsaicin.\u003c\/p\u003e\n\u003cp\u003eIt is found in the white membranes inside the fruit, and this variety simply does not produce it. What looks like a small peperoncino is therefore a mild vegetable that even children can sneak from the board. Its narrow, twisted shape is a natural characteristic and has nothing to do with heat.\u003c\/p\u003e\n\n\u003ch3\u003eAltweibersommer, an almost forgotten variety\u003c\/h3\u003e\n\u003cp\u003eThe variety is named after those warm September weeks when delicate spider webs drift across the fields.\u003c\/p\u003e\n\u003cp\u003eIt is in full harvest during this late season, and only then does it acquire its colors. Stekovics cultivates this variety because it has long since disappeared from the market, and hardly anyone else goes to the trouble of waiting so long for the harvest. Each pod is individually de-stemmed and layered whole into the jar, as cutting them would cause them to lose their twist.\u003c\/p\u003e\n\n\u003ch3\u003eWith farmhouse bread, cheese, and grilled dishes\u003c\/h3\u003e\n\u003cp\u003eOn a platter with bacon, cheese, and hearty farmhouse bread, this pepper needs no other accompaniment.\u003c\/p\u003e\n\u003cp\u003eSliced into rings, it adds a finishing touch to a salad of leafy greens and onions, where the pickling liquid doubles as the dressing. Alongside grilled food, its acidity cuts through the fat from the grill, and on a sausage sandwich, it replaces both pickles and mustard. On a warm slice of buttered bread, it is a meal in itself.\u003c\/p\u003e\n\u003cp\u003eIf you have guests, simply place the open jar on the table, as the spirals look like more than just a side dish. The mild seasoning from Stekovics also works wonders with roasted potatoes or in rice dishes without overpowering the plate.\u003c\/p\u003e\n\n\u003ch3\u003eEvery harvest is colored differently\u003c\/h3\u003e\n\u003cp\u003eA note from nature: the color mixture in the jar varies from batch to batch.\u003c\/p\u003e\n\u003cp\u003eDepending on the harvest time, there may be more yellow and orange or predominantly red pieces layered together, as the peppers ripen in the field rather than on a schedule. The flavor profile of the variety remains consistent, and an unopened jar keeps well in a cool, dark place throughout the winter. More from Stekovics can be found under our \u003ca href=\"\/en\/collections\/stekovics-paprika\"\u003eRare Peppers\u003c\/a\u003e, alongside the \u003ca href=\"\/en\/products\/stekovics-apfelpaprika-classic\"\u003eApple Pepper\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/stekovics-mangaliza-paprika\"\u003eMangalica Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 380 ml – Drained weight 250 g\u003c\/p\u003e\n","brand":"Erich Stekovics","offers":[{"title":"380 ml \/ 250 g","offer_id":53071140585806,"sku":"042STE0026","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paprika-bunter-spiral.jpg?v=1750978021"},{"product_id":"monterosa-olivenoel-geschenk-set","title":"Olive Oil Gift Set","description":"\u003ch2\u003eMonterosa Tasting Kit – Olive Oil Gift Set\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMonterosa Olive Oil Gift Set\u003c\/strong\u003e is the best way to discover the flavor differences between Monterosa's five monocultivar olive oils. With a tasting kit, all five varieties are presented side by side. The beautiful gift box contains 5 small 20ml bottles of the following hand-picked olive oils from the Algarve in Portugal:\u003c\/p\u003e\n\u003ch3\u003eMonterosa Olive Oil – 5 varieties in one box\u003c\/h3\u003e\n\u003cp\u003eVerdeal: Extra virgin oil from southern Portugal, very mild, with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salad, tomatoes, bread, cold soups, or vinaigrettes.\u003c\/p\u003e\n\u003cp\u003eMaçanilha: Extra virgin oil from southern Portugal, harmonious, with a particularly herbal note. In the 2016 Olivo Award, the gourmet magazine \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged the herb-intensive Maçanilha oil as follows: \"Thyme, parsley, mint, basil, lush green, almost unripe apples, lamb's lettuce, avocado, plus a very delicate chicory bitterness and a touch more spiciness. Wonderful with a chickpea salad with grilled octopus or burrata, grilled peppers, and tuna ventresca (belly meat).\"\u003c\/p\u003e\n\u003cp\u003ePicual: Extra virgin oil from southern Portugal, intensely fruity in taste. In the 2016 Olivo Award, \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged it as Portugal's \"Oil of the Year\": bitter, spicy, and powerfully aromatic! Grass, artichoke, cardoon, green tomatoes, pepper, arugula, sage, lemon zest – spectacular.\u003c\/p\u003e\n\u003cp\u003eCobrancosa: The spiciest of the Monterosa oils, made from an ancient indigenous Portuguese olive variety. Grassy green notes, scents of olive and tomato leaves as well as white pepper. Pairs well with meat, vegetables, and soups.\u003c\/p\u003e\n\u003cp\u003eand Frantoio: Originally from Tuscany, this variety is considered one of the most important Italian olive oil varieties of all. Its typical character is raw and unruly; consuming it brings out the characteristic tickle in the throat. The olive possesses fine aromas, acidity, and fruitiness, which are permeated by sharpness and bitterness. One can taste characteristic notes of fresh grass, green apple, artichoke, marjoram, rosemary, lettuce, celery, and almonds.\u003c\/p\u003e\n\u003cp\u003eSince not all varieties are processed into olive oil in some years, it may happen that one variety is included twice.\u003c\/p\u003e\n\u003cp\u003eMonterosa is a family-run artisanal business in the eastern Algarve. Located only about 7km from the cooling sea, a fresh breeze always blows here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he was, and still is today, very successful in cultivating high-quality ornamental plants.\u003c\/p\u003e\n\u003cp\u003eSince the year 2000, olive trees have been growing on 20 hectares. The previous summers were hot and dry, and the orange trees on the plantation required vast amounts of water (1 orange tree needs 1000L of water per week). So, without further ado, olive trees were planted 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 have been nurtured and cared for at this special place for 2,000 years, as a Roman trade route connecting Lisbon to Corduba ran through Moncarapacho. The in-house stone mill, however, is state-of-the-art. Without long transport routes, the hand-picked olives can be processed into the finest olive oil directly on the plantation.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"100 ml","offer_id":53071140782414,"sku":"045MON010","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-geschenkset-mit-olivenoel.jpg?v=1750978026"},{"product_id":"stonewall-kitchen-habanero-mango-aioli","title":"Habanero Mango Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eHabanero Mango Aioli by Stonewall Kitchen, fruity and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHabanero Mango Aioli by Stonewall Kitchen is the fieriest mayonnaise in the range, built on rapeseed oil and egg and sharpened with an oil made from Habanero peppers. Mango concentrate, tomato, and raisins provide the fruitiness underneath, which carries the fire instead of extinguishing it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHabanero Mango Aioli\u003c\/strong\u003e is the spicy mayonnaise from Stonewall Kitchen in Maine, USA. In the 500-gram jar, the Habanero oil sits on a creamy base of rapeseed oil, egg, and white wine vinegar, with added tomato, cane sugar, and a hint of curry for a dark spice.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fruit, then the fire\u003c\/h3\u003e\n\u003cp\u003eRich orange, thick and glossy, it looks completely harmless on the spoon at first. The color comes from the ingredients themselves—tomato, curry, and the reduced fruit.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it begins with sweetness, carried by cane sugar and mango concentrate, to which the raisins add a darker, almost dried-fruit note. Tomato and vinegar provide the acidity, while the curry brings a broad warmth.\u003c\/p\u003e\n\u003cp\u003eAnd then the Habanero kicks in—slowly, steadily, and it stays. The heat builds over several seconds, warming rather than stinging, and only fades long after it's time for the next bite. This exact long-lasting arc is what distinguishes it from a chili sauce that is loud for a moment and then has nothing more to say.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something savory can handle a sweet-and-spicy counterpart.\u003c\/p\u003e\n\u003cp\u003eA streak on a burger, a dollop next to fries and sweet potato wedges, a spoonful with grilled meat or shrimp: that’s how it’s used. It also makes an appearance on toasted bread, in wraps, or alongside nachos.\u003c\/p\u003e\n\u003cp\u003eFish tacos, grilled corn, and cheese sandwiches get a noticeable lift from it, and when folded into warm potato cubes, it becomes a dressing for a summer salad. Because the pepper means business, start with half a teaspoon and stir it with some plain yogurt or cream cheese to mellow it out.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-chipotle-aioli-chili-mayo\"\u003eChipotle Aioli\u003c\/a\u003e is significantly smokier and much milder. The entire range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eaiolis and mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy heat travels further in oil\u003c\/h3\u003e\n\u003cp\u003eCapsaicin, the substance behind all chili heat, dissolves in fat and hardly at all in water.\u003c\/p\u003e\n\u003cp\u003eStonewall Kitchen therefore steeps the peppers in olive oil first and then stirs this oil into the mayonnaise. The fat distributes the heat evenly throughout the spoonful rather than letting it flash in individual spikes, while simultaneously making it last longer.\u003c\/p\u003e\n\u003cp\u003eFor the same reason, a glass of water afterward helps very little, whereas milk, yogurt, or a piece of bread helps much more. The Habanero itself comes from the Yucatán Peninsula and the Caribbean, where its floral, almost apricot-like aroma has been prized for centuries.\u003c\/p\u003e\n\n\u003ch3\u003eThe most popular in the range, and by design\u003c\/h3\u003e\n\u003cp\u003eAmong the mayonnaises from this brand, most of our customers reach for this exact jar, even though it is the spiciest on the shelf. At a barbecue, a dollop on a steaming burger is enough, and everything else takes care of itself. Once opened, the jar should be kept refrigerated and will last for several weeks. You can find the other varieties that Stonewall Kitchen stirs up in Maine in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141470542,"sku":"049HER0030","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-habanero-mango-aioli.jpg?v=1750978047"},{"product_id":"stonewall-kitchen-roasted-garlic-aioli","title":"Gebratene Knoblauch-Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eRoasted Garlic Aioli by Stonewall Kitchen, creamy and mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRoasted Garlic Aioli by Stonewall Kitchen is the house's signature garlic mayonnaise, defined by slow-roasted cloves and a garlic oil made from olive oil. It tastes warm and sweet rather than sharp, making it suitable for almost any dish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e is the creamy garlic mayonnaise from Stonewall Kitchen, based in Maine in the northeastern United States. In the 500-gram jar, the roasted clove sits on a base of canola oil, egg, and white wine vinegar, with mustard powder added to give it a hint of zest.\u003c\/p\u003e\n\n\u003ch3\u003eThick, light, and warm with roasted clove\u003c\/h3\u003e\n\u003cp\u003eIt sits thick and glossy in the jar, light like a fine mayonnaise, and smells of the oven rather than a cutting board.\u003c\/p\u003e\n\u003cp\u003eThe aroma is that of a clove that has spent a long time in the oven: warm, sweet, and slightly nutty. Roasting takes the bite out of the clove and leaves its sweetness, so it remains mild in the mouth and disappears just as mildly.\u003c\/p\u003e\n\u003cp\u003eThe mayonnaise provides the full, creamy foundation, the garlic oil adds a second, finer layer, and the mustard powder provides that final touch of zest. A mild depth remains on the tongue, which carries for a long time without ever becoming overpowering. It falls from the spoon heavily and in soft waves, dense enough to cling to a hot potato wedge.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, wedges, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eIts greatest strength is anything crispy coming out of the deep fryer or off the baking sheet.\u003c\/p\u003e\n\u003cp\u003eFries, wedges, and roasted potatoes are its closest circle, and you can dip them straight in without hesitation. On a burger, it does the job of both ketchup and mayonnaise; in a wrap, it adds zest; and with roasted vegetables and fried fish, it adds richness. It has also long had a permanent place at the table alongside baked cauliflower and fish sticks.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into warm potato salad, and it will bind it and make it taste like more. Thinned with a little lemon juice, it becomes a dressing for leafy salads, and with chopped herbs, a quick sauce for boiled eggs or asparagus.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-basilikum-pesto-aioli\"\u003eBasil Pesto Aioli\u003c\/a\u003e is fresher, greener, and significantly more herbaceous. You can find all other varieties in our \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eHow a sharp clove turns into a sweet bulb\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of raw garlic cloves only develops when cut, when two separate substances in the cell meet.\u003c\/p\u003e\n\u003cp\u003eThe resulting allicin is what stings so sharply and lingers for hours, and this exact substance cannot withstand prolonged heat. In the oven, it breaks down while the sugars contained within slowly brown, leaving behind a soft, sweet, almost caramel-like bulb.\u003c\/p\u003e\n\u003cp\u003eThe entire character of this jar is based on this transformation. Aioli itself originates from Provence, where it is classically made from garlic, egg yolk, lemon, and olive oil in a mortar, and Stonewall Kitchen translates this concept into a spreadable mayonnaise for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eFor the Friday when no one wants to cook\u003c\/h3\u003e\n\u003cp\u003eA bowl of wedges from the oven, a dollop on the side, and dinner is sorted on a tired Friday. This jar sits in the fridge exactly for such evenings, where it belongs after opening and keeps for several weeks. If you like, spread it thick on a steak sandwich and top with caramelized onions. The \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e shows what else they have to offer for your kitchen.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141568846,"sku":"049HER0048","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-roasted-garlic-aioli.jpg?v=1750978052"},{"product_id":"hatzel-elisen-lebkuchen-gemischt-3-stueck","title":"Elisen Gingerbread mixed – 3 pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eAssorted Elisen Lebkuchen as a small tasting sample from Selb\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe small assorted bag from Hatzel brings together three hand-spread Elisen gingerbreads: one with sugar icing and almonds, one with dark chocolate, and one with milk chocolate. Intended for those who want to try them before deciding on a favorite.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAssorted Elisen Lebkuchen\u003c\/strong\u003e are also available from Hatzel in a small 175-gram bag containing three pieces. They are baked at the gingerbread confectionery in Selb, the \"porcelain city\" on the edge of the Fichtelgebirge mountains. To say \"Elisenlebkuchen\" is to refer to the nuttiest variety of wafer-based gingerbread, in which almonds and hazelnuts almost entirely replace flour.\u003c\/p\u003e\n\u003cp\u003eThe first bite is soft and yields immediately, followed by the resistance of the whole almonds on top. The center remains moist and dense, permeated with candied lemon and orange peel, whose citrus tang balances the sweetness. Warmly spiced, nutty, and juicy.\u003c\/p\u003e\n\u003ch3\u003eA bag for those who don't want to decide\u003c\/h3\u003e\n\u003cp\u003eThree coatings at once, plus the dark red ribbon on the bag. This is the perfect size to bring along for coffee without making it a full-blown gift.\u003c\/p\u003e\n\u003cp\u003eThe sugar icing allows the spices to shine through most clearly, the dark chocolate coating provides a bittersweet barrier, and the milk chocolate makes everything soft and sweetly comforting. Eaten in this order, the bag tells a little story about the same dough under three different covers.\u003c\/p\u003e\n\u003cp\u003eIt belongs on the \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas table\u003c\/a\u003e during Advent next to tangerines and nuts, and it works just as well for afternoon coffee in January, even when the fairy lights are long packed away in their boxes. Kept sealed and in a cool place, it will last well into the new year.\u003c\/p\u003e\n\u003ch3\u003eWhere the Elise gets its name\u003c\/h3\u003e\n\u003cp\u003eThere is no verified information about the namesake, but there is a persistent Nuremberg legend of a baker's daughter named Elise for whom her father baked the best gingerbread.\u003c\/p\u003e\n\u003cp\u003eWhat is documented, however, is what must go into an Elisenlebkuchen today. At least a quarter of the ingredients must be almonds, hazelnuts, or walnuts, with barely any flour allowed, otherwise it cannot bear the name. At Hatzel, the nut content is significantly higher, which you notice more in the texture than the taste, as the dough remains dense and moist instead of crumbling dry.\u003c\/p\u003e\n\u003cp\u003eThe candied citrus peel is also more than the name suggests. In addition to orange peel, it contains lemon peel and citron—that thick-rinded citrus fruit that consists almost entirely of white pith. When candied, it gives the gingerbread bright, translucent pieces and a slightly resinous note that grounds the cinnamon spice.\u003c\/p\u003e\n\u003ch3\u003eSelb, where porcelain is otherwise at home\u003c\/h3\u003e\n\u003cp\u003eThis town in the far northeast of Bavaria is not known for gingerbread, but for tableware.\u003c\/p\u003e\n\u003cp\u003eRosenthal and Hutschenreuther made Selb great, and the town's history of craftsmanship is still visible today. That a gingerbread confectionery is located among the porcelain factories seems coincidental at first glance, but it fits into the picture of a region where people have been working by hand for generations.\u003c\/p\u003e\n\u003cp\u003eIf you prefer the varieties individually, you can find \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003ethe entire Hatzel range\u003c\/a\u003e with us. And if you would like to bring the Rhineland to your plate alongside Upper Franconia, try the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAachener Printen from Printenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"6.2 oz","offer_id":53071141699918,"sku":"031HAT0004","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-lebkuchen-3er-beutel.jpg?v=1750978057"},{"product_id":"stonewall-kitchen-basilikum-pesto-aioli","title":"Basil Pesto Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eStonewall Kitchen Basil Pesto Aioli with Pine Nuts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStonewall Kitchen's Basil Pesto Aioli is a green garlic mayonnaise infused with ready-made basil pesto. Parmesan provides a salty edge, pine nuts and ground walnuts add body, and a splash of lemon keeps the cream vibrant.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBasil Pesto Aioli\u003c\/strong\u003e is the creamy herb mayonnaise from Stonewall Kitchen in York, Maine, crafted for fish, chicken, and any elevated sandwich. Canola oil and egg form the base, blended with basil, garlic, Parmesan, pine nuts, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, garlicky, and nutty\u003c\/h3\u003e\n\u003cp\u003eBasil and garlic set the tone, Parmesan brings the saltiness, and the ground walnuts add a subtle bitterness underneath that makes the flavor profile sophisticated.\u003c\/p\u003e\n\u003cp\u003eDijon mustard and mustard powder provide a sharp kick, while white wine vinegar and lemon provide contrast, ensuring the cream remains light despite the canola oil. The herbal notes linger on the palate much longer than a standard mayonnaise. Beyond the basil itself, the ingredient list includes basil oil, giving the herb twice the impact.\u003c\/p\u003e\n\u003cp\u003eIt is thick and spreadable in the jar, holding its shape when applied instead of running off the bread. Its green color resembles the muted olive tone of freshly made pesto.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, chicken, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eOne to two tablespoons are sufficient, as the garlic and Parmesan are bold enough to carry an entire plate.\u003c\/p\u003e\n\u003cp\u003ePan-seared salmon, sautéed scampi, crispy chicken, and a simple tomato sandwich are its best companions. It also works as a dip for roasted potatoes and vegetable sticks, and a spoonful stirred into lukewarm pasta salad instantly adds herbal depth. In wraps and on burgers, it takes the place of mayonnaise while adding an extra punch of flavor.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for pure garlic flavor, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-roasted-garlic-aioli\"\u003eRoasted Garlic Aioli\u003c\/a\u003e, and explore the rest of the Stonewall Kitchen range under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the walnut sits alongside the pine nut\u003c\/h3\u003e\n\u003cp\u003eThe classic Genovese pesto relies on pine nuts, which are soft, mild, and slightly resinous, primarily used to give the sauce a creamy consistency.\u003c\/p\u003e\n\u003cp\u003eA few coastal miles away, Liguria stirs its \u003ci\u003esalsa di noci\u003c\/i\u003e from walnuts, and Stonewall Kitchen incorporates this second tradition into their jar. The ground walnut provides tannins that give the basil structure, preventing the cream from tasting solely like herb-infused oil.\u003c\/p\u003e\n\u003cp\u003eThe Parmesan does its part as well. As a long-aged hard cheese, it provides not only salt but also the savory depth that a simple emulsion of oil and egg would lack. The egg yolk, in turn, binds the oil and water, ensuring the aioli remains stable even after weeks in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eStir it smooth for effortless spreading\u003c\/h3\u003e\n\u003cp\u003eOn a summer evening, a dollop served next to crispy roasted vegetables or on warm ciabatta releases the scent of basil with every bite.\u003c\/p\u003e\n\u003cp\u003eStir it until smooth before serving to make it easier to spread and enhance its color. By thinning it out with a little yogurt, a spoonful can be transformed into a sauce for steamed asparagus or cold roast meat the next day. Once opened, the Stonewall Kitchen jar belongs in the refrigerator, and any leftovers are just as perfect with a breakfast egg as they are in herb curd.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141863758,"sku":"049HER0065","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-basilikum-pesto-aioli.jpg?v=1750978062"},{"product_id":"stonewall-kitchen-chipotle-aioli-chili-mayo","title":"Chipotle Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eChipotle Aioli by Stonewall Kitchen, smoky and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eStonewall Kitchen's Chipotle Aioli is the company's smoky chili mayonnaise, where marinated chipotle peppers meet a base of rapeseed oil and egg. The heat remains mild and rounded, while the smoky aroma sets the tone.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChipotle Aioli\u003c\/strong\u003e is the smoky chili mayonnaise from Stonewall Kitchen in Maine, in the northeastern United States. Inside the 500-gram jar, chipotle peppers are packed in their marinade of tomato purée, vinegar, and onion, along with white wine vinegar, garlic powder, mustard powder, and paprika.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, mild heat, and a velvety base\u003c\/h3\u003e\n\u003cp\u003eIt is light orange and dense in the jar, and the warm scent of smoked chili hits you as soon as you open it.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the velvety mayonnaise, then the smoke settles over it, broad and calm like over a cooled fire pit. The heat follows only afterwards and remains as a warmth that stays in the mouth without being overbearing. Anyone trying it straight from a spoon will quickly notice that fire is not the main attraction here.\u003c\/p\u003e\n\u003cp\u003eBehind that, the marinade with tomato and onion makes itself known, the white wine vinegar pulls a fine acidity through, and the garlic powder rounds it all off. The smoke lingers longest on the tongue, which clearly distinguishes it from a merely spicy sauce.\u003c\/p\u003e\n\n\u003ch3\u003eOn the burger, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something comes off the grill or calls for a robust dip.\u003c\/p\u003e\n\u003cp\u003eIt makes an appearance on a burger, as a dip for fries and sweet potato wedges, or alongside grilled corn and steak. It also proves itself on toasted bread, in a wrap, and as a secret ingredient in a Mexican-inspired dish.\u003c\/p\u003e\n\u003cp\u003eFish tacos and breaded chicken strips gain direction from it, and a spoonful stirred into sour cream creates a milder dip for a crowd. A dollop is enough because the smoke carries far and elevates the whole plate. It is just as ready for baked potatoes, roasted cauliflower, and pot beans as it is for a barbecue evening.\u003c\/p\u003e\n\u003cp\u003eFrom the same range by the company comes the \u003ca href=\"\/en\/products\/stonewall-kitchen-smoky-barbecue-aioli\"\u003eSmoky Barbecue Aioli\u003c\/a\u003e. Everything else from this range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe pepper that goes into the jar already marinated\u003c\/h3\u003e\n\u003cp\u003eIn the Aztec language of Nahuatl, chipotle means \"smoked chili,\" and the name describes exactly what it is.\u003c\/p\u003e\n\u003cp\u003eFor this mayonnaise, the peppers are not added dry, but in their marinade of tomato purée, vinegar, onion, and spices, known in Mexico as adobo. This marinade is a spicy pickling sauce that adds acidity and salt to the pepper and softens its aroma.\u003c\/p\u003e\n\u003cp\u003eThat is precisely why the smoke here feels resolved and round instead of dusty, which easily happens with plain powder. Stonewall Kitchen additionally adds paprika, which contributes color and a subtle sweetness without increasing the heat. In the end, it tastes like a wood fire and is still mild enough for everyone at the table.\u003c\/p\u003e\n\n\u003ch3\u003eA dollop of smoke on a steaming burger\u003c\/h3\u003e\n\u003cp\u003eOn a barbecue evening, it shows its true purpose when the burger is still steaming and a spoonful on top slowly starts to soften. The scent of a wood fire, a gentle warmth on the tongue, and a well-chilled drink—this moment needs nothing more. Tightly closed and kept in the fridge, the opened jar will last for several weeks for the next plate. To see what other jars Stonewall Kitchen creates, check out the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"276 g","offer_id":53071141962062,"sku":"049HER0062","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-chipotle-aioli-chili-mayo.jpg?v=1750978065"},{"product_id":"koenigskind-beschwipste-pflaume-fruchtaufstrich","title":"Tipsy Plum Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eRipe plums, a splash of liqueur and a breakfast for connoisseurs\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eKönigskind \"Tipsy Plum\" is the fruity, grown-up fruit spread made from 80% ripe plums and a good splash of homemade plum liqueur – handcrafted by Uwe König in his small gourmet manufactory in the Oberberg region. The crowning glory for your breakfast toast, with a light, warming liqueur note that brings out the full sweetness of the plums.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003e\"Tipsy Plum\" fruit spread\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity, grown-up spread from the Oberberg region. With 80% regional plums, sugar, homemade plum liqueur (contains alcohol), lemon juice, and natural pectin, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König \"tips\" the selected plums with the liqueur and then gently cooks them to preserve their full aroma and a light residual sweetness.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eDarkly fruity, soft and with a warming liqueur note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full fragrance of ripe plums rises – sweet, dark, and slightly tart, accompanied by the warming hint of plum liqueur, which lies over the fruit aroma like a fine veil. The color is a deep, warm dark red with visible pieces of fruit; the consistency is pleasantly spreadable and contains real plum pieces, reminiscent of a homemade spread from grandma's kitchen.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, this spread begins with the full sweetness of the plums, followed by the slight tartness of the skin and then the plum liqueur, which only warms in the background with great subtlety. The finish is long, fruity, and round, with a grown-up depth that classic jams rarely reach. Tipsy, but not drunk – the alcohol does not take center stage, but rather extends and deepens the plum aroma.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eFor Sunday breakfast, with crêpes and game dishes\u003c\/h3\u003e\n\u003cp\u003eThe spread is the crowning glory for your breakfast bread. It is particularly lovely on a warm slice of brioche with a little butter underneath, on a freshly baked butter croissant, or on crusty farmhouse bread with a dollop of quark – the plum sweetness meets the rich base, making for a breakfast that gives the whole week a worthy start.\u003c\/p\u003e\n\u003cp\u003eCrêpes and pancakes are its second forte: a generous spoonful on a warm crêpe, a little icing sugar on top, and your dessert is ready in 5 minutes. The spread is especially wonderful with vanilla ice cream and rice pudding – the warming liqueur note adds a sophisticated tone to the dessert. It is also a delight as a filling for sweet dumplings (Buchteln, Germknödel) or as a topping on plain yogurt with roasted almonds.\u003c\/p\u003e\n\u003cp\u003eIn savory cooking, it goes a step further: stir 1 tablespoon of Tipsy Plum into a sauce for game dishes – with venison loin, roast stag, or a hearty duck breast, the plum sweetness finds its place. The spread also cuts a fine figure as a glaze on a roast ham or served on a cheese platter with mature goat cheese and walnut bread. You can find other fruit spreads from the Königskind kitchen, such as the summery \u003ca href=\"\/en\/products\/koenigskind-brombeer-pfirsich-fruchtaufstrich\"\u003eBlackberry-Peach\u003c\/a\u003e, the festive \u003ca href=\"\/en\/products\/koenigskind-apfelstrudel-fruchtaufstrich\"\u003eApple Strudel\u003c\/a\u003e, and the sophisticated \u003ca href=\"\/en\/products\/koenigskind-roter-weinbergpfirsich-fruchtaufstrich\"\u003eRed Vineyard Peach\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Gourmet Manufactory, handmade with heart and liqueur\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 was expanded by the couple into a full-time business in 2014 due to the growing demand for their fruit spreads and chutneys. To this day, all Königskind products are cooked in the kitchen \"unterm Ziegenbusch\" in Wiehl – all by hand, in manageable quantities, and with the care that only a small family-run business can provide.\u003c\/p\u003e\n\u003cp\u003eFor the Tipsy Plum, Uwe König uses exclusively regional, untreated plums and his own homemade plum liqueur. He consistently avoids artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: few, honest ingredients that still taste of fruit and the season in which they were picked. In addition to the Tipsy Plum, we also carry Apple Strudel, Blackberry-Peach, Cherry-Grapefruit, and Red Vineyard Peach as fruit spreads from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":53071142158670,"sku":"034KOE6090","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-beschwipste-pflaume-fruchtaufstrich.jpg?v=1750978070"},{"product_id":"ingo-holland-schweineglueck-80g","title":"Pigs' luck","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Schweineglück\" (Pork Bliss) from Altes Gewürzamt for Roasts and Chops\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Schweineglück\" from Altes Gewürzamt is a fine spice blend of Tellicherry pepper, grains of paradise, and two types of paprika, rounded off with a hint of vanilla. Rubbed in the night before, it penetrates deep into the Sunday roast, the chop on the grill, and sausage meat.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e is the meat seasoning from Altes Gewürzamt in Klingenberg am Main, consisting of eleven ingredients with no added salt or sugar. Tellicherry pepper takes top billing, cumin and coriander form the earthy core, and lemon zest and vanilla provide a delicate finishing touch.\u003c\/p\u003e\n\n\u003ch3\u003eTellicherry pepper and the trick with the vanilla\u003c\/h3\u003e\n\u003cp\u003eTellicherry are the largest, late-harvested berries from India's Malabar Coast, and they carry more fruit than ordinary black pepper.\u003c\/p\u003e\n\u003cp\u003eThe real trick of this seasoning, however, is hidden at the very end. Vanilla is listed last, meaning it is used in the smallest amount, and that is exactly how it should be. The more sparingly it is dosed, the better it rounds off the heat without revealing itself. If you look for it, you will only find it in the finish, just before the pepper takes over again.\u003c\/p\u003e\n\u003cp\u003eBefore that, the two types of paprika go to work. The sweet paprika provides the color and the rounded base note, the hot paprika adds a mild heat underneath, and garlic, caraway, and lemon zest keep the blend bright enough for light-colored meat.\u003c\/p\u003e\n\n\u003ch3\u003eFor a Sunday roast with crackling\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on a pork roast with crackling—generously rubbed and best applied the night before.\u003c\/p\u003e\n\u003cp\u003eThe longer the seasoning sits, the deeper it penetrates, and the better the crust will later hold the juices in the meat. Because there is neither salt nor sugar in the tin, you salt it separately and stay in control. On the grill, this is a distinct advantage, as a sugary rub will turn black long before the chop is cooked through.\u003c\/p\u003e\n\u003cp\u003eSchweineglück is also right at home on fried potatoes sizzling in the pan alongside the roast. Meatballs and sausage meat can also handle it, and anyone daring to make pulled pork can rub the shoulder with it and let it marinate in the fridge overnight.\u003c\/p\u003e\n\n\u003cp\u003eFor the crackling, score the rind in a diamond pattern beforehand without cutting into the meat, and rub the seasoning into the cuts as well. Start the roast with the rind side down in a bit of broth, and only turn it over in the last half hour when the heat increases and the crackling is meant to pop.\u003c\/p\u003e\n\n\u003ch3\u003eGrains of paradise, the pepper of the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eThe grains of paradise in fourth place are the secret star of this composition.\u003c\/p\u003e\n\u003cp\u003eThis West African member of the ginger family was a common substitute for expensive pepper in medieval Europe and was later almost forgotten. Unjustly so, because its heat remains broad and warm, with cardamom and citrus notes behind it. Alongside the fruity Tellicherry, this creates two types of heat with very different tempos: one fast and one slow. Precisely this duality explains why Schweineglück lingers on the palate longer than its delicate appearance would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eAltes Gewürzamt consciously avoids dyes and flavor enhancers, and you can taste that in the fact that every single ingredient remains identifiable. The spices are ground in Klingenberg am Main in small batches so that the pepper retains its oils. Altes Gewürzamt does not use any anti-caking agents, which is why the powder sits densely in the tin.\u003c\/p\u003e\n\u003cp\u003eFor something bolder and smokier, try \u003ca href=\"\/en\/products\/ingo-holland-bbq-pork-90g\"\u003eBBQ Pork\u003c\/a\u003e; for more options for the open fire, see our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices\u003c\/a\u003e and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071142781262,"sku":"047ING30709","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Ingo-Holland-Schweineglueck.png?v=1750978091"},{"product_id":"ingo-holland-bbq-pork-90g","title":"BBQ Pork","description":"\u003ch2 id=\"speakable-headline\"\u003eBBQ Pork by Altes Gewürzamt, rub for pork and ribs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBBQ Pork by Altes Gewürzamt is a savory rub with smoked paprika, garlic, and fennel that develops a dark crust during long grilling sessions. Sixteen ingredients are behind it, from salt in first place down to marjoram at the very end.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e is the savory barbecue blend from Altes Gewürzamt in Klingenberg am Main, built on salt, smoked and hot paprika, and black pepper, accompanied by plenty of garlic, onions, coriander, fennel, and caraway. The rub is enough for several rounds of ribs and chops over the fire.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky, savory, with a delicate heat\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork has a robust, smoky aroma, as the smoked paprika immediately provides it with a warm, inviting depth.\u003c\/p\u003e\n\u003cp\u003eTwo varieties of paprika give the crust color and a delicate heat; garlic and onions provide savory depth, while lemon zest and rosemary add a fresh note. Smoky, savory, robust – this rub is tailored for pork in all its forms and rewards every hour over the fire with more depth.\u003c\/p\u003e\n\u003cp\u003eThe smoked paprika in third place is the centerpiece. The pods are dried over wood fires after harvest, and this smoke, which comes from the wood rather than a bottle, is so firmly embedded in the powder that it can turn even the simplest gas grill into a barbecue experience. The hot paprika further down the list adds the heat that the sweet variety lacks.\u003c\/p\u003e\n\u003cp\u003eFennel, caraway, and mustard form the true backbone for pork. Fennel has long seasoned Italian porchetta, the rolled roast on a spit; caraway belongs on German roast pork; and mustard is included here as a genuine ingredient. All three help cut the heaviness of the fat that can otherwise quickly overwhelm a rich roast.\u003c\/p\u003e\n\n\u003ch3\u003eFor slow-grilled spareribs\u003c\/h3\u003e\n\u003cp\u003eSpareribs, pulled pork, chops, and pork roasts take on the smoky seasoning particularly well.\u003c\/p\u003e\n\u003cp\u003eThe rub turns slowly grilled ribs into something special over several hours, with nothing but good bread on the side. At about 110 degrees Celsius using indirect heat and the well-known 3-2-1 method—three hours over wood, two in foil, and one finished uncovered—the sugar in the mixture has plenty of time to caramelize slowly instead of burning over the embers.\u003c\/p\u003e\n\u003cp\u003eFor large roasts and pulled pork, a decent lead time is worth it. Rubbed the evening before and kept covered in the refrigerator, the salt draws out moisture, which dissolves the spices, and the brine is reabsorbed overnight. The larger the piece of meat, the more of a head start you should give the rub.\u003c\/p\u003e\n\u003cp\u003eFor chops, it can be quicker; a good half hour is enough. Those who prefer it more refined and without a smoky note can reach for \u003ca href=\"\/en\/products\/ingo-holland-schweineglueck-80g\"\u003eSchweineglück\u003c\/a\u003e, and those looking for more heat for \u003ca href=\"\/en\/products\/altes-gewuerzamt-cajun-spice\"\u003eCajun Spice\u003c\/a\u003e. The entire range for open-fire cooking can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices and BBQ rubs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Mediterranean finish at the end of the list\u003c\/h3\u003e\n\u003cp\u003eA good rub for this meat relies on smoked paprika, which brings the smoke flavor even without a smoker. These are exactly the kinds of ingredients that Altes Gewürzamt selects with care.\u003c\/p\u003e\n\u003cp\u003eThe order on the label tells the whole recipe: salt, garlic, and onions at the front; rosemary, thyme, marjoram, and lemon zest in tiny amounts at the back. This Mediterranean flourish at the end is why the rub never tastes blunt despite all its intensity.\u003c\/p\u003e\n\u003cp\u003eIt is blended and packaged at Altes Gewürzamt in Klingenberg am Main, and because salt and sugar are involved, BBQ Pork prefers patience over high heat. It is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e collection and is waiting there for the next long grilling afternoon.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071142945102,"sku":"047ING30397","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bbq-pork.jpg?v=1750978097"},{"product_id":"ingo-holland-jahreszeiten-90g","title":"Seasons","description":"\u003ch2 id=\"speakable-headline\"\u003eJahreszeiten from Altes Gewürzamt, one species in five stages of maturity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eJahreszeiten from Altes Gewürzamt is a blend of a single species of pepper in five stages of maturity. Green, black, white, red, and Tellicherry sit side-by-side, ranging from fresh-grassy to fully ripe-pungent, finely ground and ready to use without a mill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e is the spice blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 90-gram tin. All peppercorns originate from \u003cem\u003ePiper nigrum\u003c\/em\u003e in India—the same species that produces common black pepper—here presented in five stages of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFrom fresh-grassy to fully ripe-pungent\u003c\/h3\u003e\n\u003cp\u003eMore complex than any other pure blend, Jahreszeiten has a unique fragrance because it brings together the same berry in five different life stages.\u003c\/p\u003e\n\u003cp\u003eThe green peppercorn provides a fresh, grassy note; the white, a mild spice; the black and Tellicherry, a robust depth; and the red, a fruity ripeness. Fresh, nutty, fruity: this tin contains the entire history of a single plant.\u003c\/p\u003e\n\u003cp\u003eAll five stages originate from the same vine, separated only by the time of harvest. Green is the unripe berry, carefully preserved to maintain its color; black is the same unripe berry, briefly scalded and sun-dried, causing the skin to shrivel and darken.\u003c\/p\u003e\n\u003cp\u003eFor the white pepper, the fully ripe berry is soaked in water until the fruit skin can be rubbed off. The red is the rarest, as it is harvested fully ripe and dried with the skin intact, which requires patience and dry weather. Finally, Tellicherry is a grade consisting of the largest berries from a late harvest on the Malabar Coast in southwestern India.\u003c\/p\u003e\n\n\u003ch3\u003eA fine all-rounder for the table\u003c\/h3\u003e\n\u003cp\u003eAs a table seasoning, Jahreszeiten is versatile, as meat, fish, vegetables, and salads readily absorb its well-rounded spectrum.\u003c\/p\u003e\n\u003cp\u003eIts complexity shines pure on a simple buttered slice of bread with egg, or over quickly seared meat. Because it is already ground, you can add it directly to your dish—no mill required.\u003c\/p\u003e\n\u003cp\u003eIf you truly want to distinguish between the five stages, sprinkle a small amount on the back of your hand and taste it slowly. First, the grassy notes come through, then the mild warmth of the lighter grain, and finally, the heat. The fact that all the peppercorns come from a single species in India is what makes this comparison honest in the first place.\u003c\/p\u003e\n\u003cp\u003eGround spices have a shorter shelf life than whole ones, as essential oils escape from every fractured surface. Therefore, keep the tin closed and stored in a dark place, and consume the contents within months rather than years. Those who prefer whole peppercorns will find them in our \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e shows exactly how a single fully ripe berry tastes on its own.\u003c\/p\u003e\n\n\u003ch3\u003eOne plant and the right harvest time\u003c\/h3\u003e\n\u003cp\u003eThe reason the same plant tastes so different depends on ripeness; the later it is harvested, the fruitier and more pungent the result. This specific expertise is distilled into Jahreszeiten, compiled by the masters at Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePiper nigrum\u003c\/em\u003e vines climb up support trees, bearing their berries in long, hanging clusters. Because the berries on a single cluster never ripen at the same time, the harvest date determines the color in the tin: early picking yields green and black, while late, individual harvesting yields the red.\u003c\/p\u003e\n\u003cp\u003eIncidentally, pink peppercorns are not part of this mix, as they grow on a completely different tree and carry the name incorrectly. At Altes Gewürzamt, Jahreszeiten can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, the grainiest section of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt spice assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071143043406,"sku":"047ING30430","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-jahreszeiten-gewuerzmischung.jpg?v=1750978099"},{"product_id":"beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g","title":"Venison Pâté with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison pâté with porcini mushrooms, forest in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais’ venison pâté with porcini mushrooms is a French venison terrine containing about one-quarter venison, refined with red wine and Armagnac. Not a coarse liver pâté, but an elegant Terrine de Chevreuil aux Cèpes that tastes of the forest and autumn.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003evenison pâté with porcini mushrooms\u003c\/strong\u003e is the French Terrine de Chevreuil aux Cèpes from Beauharnais in Strasbourg, Alsace—a fine venison terrine with earthy porcini mushrooms. Venison and porcini are an autumnal duo; the dark game and woody notes of the mushroom combine to create a deep, festive appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eDark venison meets earthy porcini\u003c\/h3\u003e\n\u003cp\u003eThe venison terrine tastes both robust and refined, with the noble, slightly tart aroma of the venison. Around 26% venison gives it character, 2% porcini mushrooms add earthy forest notes, and red wine and Armagnac provide depth.\u003c\/p\u003e\n\u003cp\u003eIt is smooth and dense on the palate; the poultry liver makes it spreadable, while the mushrooms keep it autumnal and savory. Bold, earthy, elegant. That is how the forest tastes when it comes to the plate.\u003c\/p\u003e\n\u003cp\u003eVenison and porcini don't need each other, but they flatter one another: the game brings the fine tartness, the mushroom the dark earth, and together they make one of the most elegant terrines in the range. If you love roasted venison loin and mushroom ragout, you will find both here in miniature, spreadable, and ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game season on farmhouse bread and baguette\u003c\/h3\u003e\n\u003cp\u003eAutumn and winter are its time, when game and mushrooms are in season: spread the venison pâté on a fresh baguette or hearty farmhouse bread, accompanied by a few cornichons to balance the spice. It cuts an elegant figure on a charcuterie board. It is particularly suitable for the hunting season, autumn evenings, or as a small appetizer before a roast game dinner.\u003c\/p\u003e\n\u003cp\u003eIts place is alongside a fruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-himbeere-balsamessig\"\u003eraspberry chutney\u003c\/a\u003e, whose berry acidity brightens the game, and a glass of bold red wine. On dark bread with lamb's lettuce, it becomes a savory supper; on crackers, it makes for a fine appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to serve a small game platter should place it next to the \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003ewild boar pâté with cranberries\u003c\/a\u003e – venison and wild boar, earthy alongside fruity, a fine pair on an autumn board.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Chevreuil from Alsace\u003c\/h3\u003e\n\u003cp\u003eVenison with porcini mushrooms is a classic of French game cuisine: the fine venison and the earthy cèpe belong together like autumn and the forest. This terrine captures that principle in a 180g jar, without the need for a stewing pot or hours at the stove. The cèpe, as the French call the porcini, is considered the king of forest mushrooms and makes this terrine something special.\u003c\/p\u003e\n\u003cp\u003eBehind the venison pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The terrines are produced in small workshops according to regional recipes from the Alsace, Burgundy, and Périgord regions, with fresh liver processed in short supply chains—honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like bold varieties, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from hare pâté with rosemary to pheasant pâté with sour cherries. For game lovers, it is the finest in the series.\u003c\/p\u003e\n\n\u003ch3\u003ePickled mushrooms underscore the forest character\u003c\/h3\u003e\n\u003cp\u003eAround 16 degrees Celsius is the perfect temperature, so take it out of the fridge about 15 minutes before serving. It will then become spreadable, and the porcini note will come through beautifully. A few pickled mushrooms or sautéed button mushrooms on the side will highlight its forest character. A glass of bold red wine, and your autumn evening is complete. Once opened, it will keep in the fridge for a few days.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144583502,"sku":"048DAN0007","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildpastete-vom-reh-steinpilzen-180g.jpg?v=1750978150"},{"product_id":"beauharnais-wildschweinpastete-mit-preisselbeeren-180g","title":"Wild boar pâté with cranberries","description":"\u003ch2 id=\"speakable-headline\"\u003eWild boar pâté with lingonberries, robust and tart-fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe wild boar pâté with lingonberries from Beauharnais is a French wild boar terrine containing about a quarter wild boar meat, refined with red wine and cognac. This is not a coarse liver sausage, but a robust Terrine de Sanglier aux Airelles, in which tart lingonberries brighten up the dark game.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewild boar pâté with lingonberries\u003c\/strong\u003e is the French Terrine de Sanglier aux Airelles from Beauharnais in Strasbourg, Alsace, a savory wild boar terrine with a fruity edge. Wild boar and lingonberry are a proven pair—the tart berry cuts through the robust game and makes the terrine a festive appetizer for the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eRobust wild boar, tart lingonberry\u003c\/h3\u003e\n\u003cp\u003eThe wild boar terrine tastes robust and darkly of game, with the tart-acidic freshness of lingonberries. About 27% wild boar meat gives it character, 1.3% lingonberries add red, tart notes, and red wine and cognac provide depth.\u003c\/p\u003e\n\u003cp\u003eOn bread, it is hearty and dense; the pork liver makes it spreadable, and the berry keeps everything fresh. Robust, tart, festive. This is how wild boar tastes when the lingonberry gets involved.\u003c\/p\u003e\n\u003cp\u003eThis is the classic combination of game cuisine: dark, robust wild boar and the tart red berry that gives it freshness and contour. If you love game roast with lingonberries, you will find that taste here in a jar. The terrine turns a Sunday roast into an appetizer that is always ready.\u003c\/p\u003e\n\n\u003ch3\u003eFor game season with gherkins and red wine\u003c\/h3\u003e\n\u003cp\u003eIts season is autumn and winter: wild boar pâté on fresh baguette or hearty country bread, served with a few gherkins and a dollop of lingonberries on top. It makes a great addition to a game board and on festive days. It goes particularly well during the hunting season, on long winter evenings, or as an appetizer before a game roast.\u003c\/p\u003e\n\u003cp\u003eA dab of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of robust red wine round it off, as the tart berry captures the spice beautifully. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, an appetizer for guests; and a few pickled onions also go well with it.\u003c\/p\u003e\n\u003cp\u003eIf you only need a small portion, reach for the \u003ca href=\"\/en\/products\/beauharnais-kleine-wildschweinpastete-90g\"\u003esmall wild boar pâté\u003c\/a\u003e in the 90-gram jar—the same wild boar base, but with sweet blueberry instead of tart lingonberry.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Sanglier from Alsace\u003c\/h3\u003e\n\u003cp\u003eWild boar and lingonberry are a classic of game cuisine: the robust meat needs a tart fruit to balance it, and the lingonberry does exactly that. This terrine brings that principle into a 180 g jar, without needing a roasting pan or hours at the stove. Airelles, as the French call lingonberries, are simply part of game cuisine.\u003c\/p\u003e\n\u003cp\u003eBehind the wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are created in small workshops using regional recipes from across Alsace, Burgundy, and Périgord; the liver is processed fresh—short supply chains, honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like the robust varieties, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from venison pâté with porcini mushrooms to hare pâté with rosemary. A must-have for game lovers.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of lingonberries and a glass of red\u003c\/h3\u003e\n\u003cp\u003eThe terrine should be slightly tempered, around 16 degrees, so take it out of the fridge about 15 minutes before serving. A spoonful of lingonberries on the side highlights the fruity side and makes it a festive appetizer. A glass of robust red wine on the side, and the winter evening is saved. Once opened, it keeps for a few days in the fridge—rarely a problem during the game season.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144845646,"sku":"048DAN0003","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschweinpastete-preiselbeeren-180g.jpg?v=1750978159"},{"product_id":"beauharnais-entenpastete-mit-orange-180g","title":"Duck Pâté with Orange","description":"\u003ch2 id=\"speakable-headline\"\u003eDuck pâté with orange, a French classic in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais duck pâté with orange is a French duck terrine with one-quarter duck meat, refined with Armagnac and orange liqueur. Not a bland liver sausage, but a true Terrine de Canard à l'Orange, just as it is served for an aperitif in Alsace.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDuck pâté with orange\u003c\/strong\u003e brings a classic of French cuisine into a jar, the Terrine de Canard à l'Orange by Beauharnais from Strasbourg in Alsace. Duck and orange are a pairing that has harmonized for generations – the fruity citrus note balances the richness of the duck meat and turns the pâté into an elegant appetizer for special moments.\u003c\/p\u003e\n\n\u003ch3\u003eRich, fruity, and with a touch of fine Armagnac\u003c\/h3\u003e\n\u003cp\u003eThe duck terrine has a full-bodied taste of dark poultry, nuanced by fruity orange and the warm sweetness of Armagnac and orange liqueur. Around 25% duck meat gives it character, accompanied by 2.5% orange and freshly processed poultry liver, which makes it smooth and spreadable.\u003c\/p\u003e\n\u003cp\u003eWhen spread, it remains hearty and well-rounded, never dry – the orange provides a fresh counterpoint, the zest adds a fine, bittersweet note, and the Armagnac leaves a warm finish. The texture is rustic and coarse, as befits a true terrine. This is what France tastes like when it celebrates.\u003c\/p\u003e\n\u003cp\u003eDuck and orange sounds like a Sunday roast and works just as well in a jar: the livery depth of the pâté is lifted and brightened by the citrus fruit. If you like game pâtés but prefer something milder and more festive, this is exactly what you are looking for – the orange makes the terrine suitable for everyday use and festive occasions alike.\u003c\/p\u003e\n\n\u003ch3\u003eFor an aperitif on a slice of crusty baguette\u003c\/h3\u003e\n\u003cp\u003eAs a quick, refined appetizer, the duck pâté is served thickly spread on a fresh baguette, with a few crunchy cornichons alongside – little else is needed. During the holidays, on New Year's Eve, or as a gift for a picnic, it always makes a good impression.\u003c\/p\u003e\n\u003cp\u003eFruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-feige-gruene-tomate\"\u003efig chutney\u003c\/a\u003e complements the orange note, as does a spoonful of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003emustard with sparkling wine\u003c\/a\u003e. On dark bread with a side salad, it makes a quick supper; on small crackers, an elegant appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eFor a French apéro, simply set the table: the terrine, a crusty baguette, cornichons, a few olives, and a glass of dry Alsatian white wine or a Crémant. This turns a little into a small feast, with no cooking required. Leftovers taste even better the next day once the flavors have settled.\u003c\/p\u003e\n\n\u003ch3\u003eFine terrines from Alsace\u003c\/h3\u003e\n\u003cp\u003eDuck with orange is Canard à l'orange, one of the great dishes of French cuisine, which this 180g jar brings to your table. What once crowned the festive board as a roast is achieved here without hours at the stove.\u003c\/p\u003e\n\u003cp\u003eBehind the duck pâté is Beauharnais Carlant, a delicatessen from Strasbourg that has been collecting French classics for about 25 years. The terrines are created in small workshops according to regional recipes, and the liver is processed fresh – short supply chains, honest craftsmanship. As far back as the 17th century, in the time of Louis XIV, game was preserved in this way for the winter.\u003c\/p\u003e\n\u003cp\u003eThe name itself evokes old France, Empress Joséphine, and her table. If you would like to sample the range, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother French terrines from Beauharnais\u003c\/a\u003e here – from pheasant terrine with sour cherries to goose rillettes. It is impressive what can come out of a small jar.\u003c\/p\u003e\n\n\u003ch3\u003eSlightly chilled, the orange and Armagnac come to the fore\u003c\/h3\u003e\n\u003cp\u003eThe orange and Armagnac in this terrine are at their finest when slightly chilled. Removed from the refrigerator about 15 minutes before serving, it becomes perfectly spreadable. Once opened, it will keep in the fridge for several days – if there is anything left.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144911182,"sku":"048DAN0004","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-entenpastete-orange-180g.jpg?v=1750978162"},{"product_id":"tiroler-edle-weihnachtsschokolade-orangen-marzipan","title":"Christmas Chocolate Orange Marzipan","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas Chocolate Orange Marzipan by Tiroler Edle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChristmas Chocolate Orange Marzipan by Tiroler Edle is their Advent special, featuring a light marzipan ganache infused with apricot jam and orange liqueur. A drop of blood orange oil adds the freshness of a freshly peeled rind, just like the ones found on every table during wintertime.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas Chocolate Orange Marzipan\u003c\/strong\u003e is a festive bar from Tiroler Edle in Landeck, Tyrol, filled with a light marzipan ganache. Apricot jam, orange liqueur, and a drop of blood orange oil provide the fruity notes, while natural vanilla rounds it all off. The liqueur gives it an alcoholic content.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond sweetness, apricot, and a drop of blood orange\u003c\/h3\u003e\n\u003cp\u003eThe milk chocolate snaps with a crisp tone, revealing a cream beneath that tastes primarily of almond.\u003c\/p\u003e\n\u003cp\u003eThe marzipan contributes a dense, oily sweetness, the apricot jam provides a bright acidity, and the orange liqueur lifts both without becoming sticky. Finally, the blood orange oil adds that bitter hint that only citrus peel can offer.\u003c\/p\u003e\n\u003cp\u003eThe apricot, as it is known in Austria, acts as the silent worker here. Without its fruit acidity, the filling would be overly sugary; with it, it becomes a confection with two distinct sides.\u003c\/p\u003e\n\n\u003ch3\u003eHow to recognize good marzipan\u003c\/h3\u003e\n\u003cp\u003eMarzipan consists of two things: almonds and sugar, and everything depends on the ratio of the two.\u003c\/p\u003e\n\u003cp\u003eThe higher the almond content, the denser and oilier the mass tastes, and the less the sugar has to carry the flavor. To achieve this, almonds are blanched, peeled, and ground before the mass is roasted under heat, which is when the typical almond aroma fully develops.\u003c\/p\u003e\n\u003cp\u003eAt Tiroler Edle, the marzipan is folded into the light ganache, allowing its sweetness to spread evenly throughout the bar. Even those who usually avoid marzipan loaves will find this version milder, as the milk chocolate and cream soften the sweetness and tone down its intensity.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the blood orange comes only as an oil\u003c\/h3\u003e\n\u003cp\u003eA few drops of oil from the peel can do what juice could never achieve in a ganache.\u003c\/p\u003e\n\u003cp\u003eJuice consists mainly of water, and water is the enemy of any chocolate filling because it causes the mixture to curdle. Essential oil, on the other hand, resides in the pores of the peel, is cold-pressed, and blends effortlessly with cocoa butter and cream. Red varieties provide an oil that is more robust and slightly more tart than that of the yellow fruit.\u003c\/p\u003e\n\u003cp\u003eThis is why a tiny amount is enough to make the entire bar smell like citrus. The blood orange brings a darker, almost berry-like tone that pairs well with the apricot and gives the filling a wintry character.\u003c\/p\u003e\n\n\u003ch3\u003eWith milk coffee, with tea, on the gift plate\u003c\/h3\u003e\n\u003cp\u003eThe ganache only truly opens up at room temperature, releasing the citrus notes; when cold, it remains muted.\u003c\/p\u003e\n\u003cp\u003eA milk coffee complements the almond sweetness, a strong black tea provides a contrast, and alongside vanilla crescents and gingerbread, the bar needs no further justification. Break it into pieces when guests arrive, as the whole bar is quite rich even during Advent. On a gift plate among dried figs and dates, it will easily find takers on its own.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/tiroler-edle-weihnachtsschokolade-bratapfel\"\u003eChristmas Chocolate Baked Apple\u003c\/a\u003e comes from the same winter collection by Tiroler Edle. Other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e are also a great fit, and the other varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e can be found on the same shelf.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145501006,"sku":"030TIR0007","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-weihnachtsschokolade-orangen-marzipan.jpg?v=1750978181"},{"product_id":"tiroler-edle-schokolade-mit-kastanien","title":"Chocolate with chestnuts","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with chestnuts by Tiroler Edle, mildly filled\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with chestnuts from Tiroler Edle is the company's winter bar, a milk chocolate over a velvety cream of chestnuts and cream. The filling tastes floury-sweet and earthy, much like the scent of hot roasted chestnuts in cold fingers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with chestnuts\u003c\/strong\u003e is the filled winter variety from Tiroler Edle in Landeck, Tyrol. Beneath the milk chocolate of the 100-gram bar sits a cream of chestnuts and cream, mild in tone and without any sharpness. It hits the shelves with the cold season and leaves again in the spring.\u003c\/p\u003e\n\n\u003ch3\u003eFloury sweetness, earthy tone, soft center\u003c\/h3\u003e\n\u003cp\u003eWith the first piece, the light shell gives way, and beneath it waits the filling, soft rather than liquid.\u003c\/p\u003e\n\u003cp\u003eChestnut does not taste loud, but round, earthy, and a little floury, and it is precisely this flouriness that makes the filling so satisfying. The cream takes away the dryness that a pure chestnut always retains and turns the purée into a cream that slowly yields in the mouth.\u003c\/p\u003e\n\u003cp\u003eAnyone who knows chestnuts from a winter street stall will recognize the taste immediately, only warmer and more softly bedded. The light couverture around it remains deliberately restrained so that the earthy tone is not lost under the cocoa.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the chestnut is the exception among nuts\u003c\/h3\u003e\n\u003cp\u003eThe sweet chestnut is counted among the nuts, yet it behaves in the kitchen like a potato.\u003c\/p\u003e\n\u003cp\u003eWhile other shelled fruits primarily provide fat, the chestnut consists mostly of starch and contains hardly any oil. That is why it can neither be cracked nor eaten raw, but must be boiled or roasted before it tastes like anything at all.\u003c\/p\u003e\n\u003cp\u003eIn the heat, this starch breaks down into sugar, and the hard kernel becomes a sweet, soft purée without any need for added sugar. This exact process is the beginning of every chestnut cream, in the confectionery as well as at the roasting stand. The bitterness of the brown inner skin, which would make every bite inedible raw, also disappears in the process.\u003c\/p\u003e\n\n\u003ch3\u003eA variety that comes with the season\u003c\/h3\u003e\n\u003cp\u003eChestnuts fall in October, and until February, they define the cuisine in the Alpine region.\u003c\/p\u003e\n\u003cp\u003eThey are as much a part of the Törggelen in South Tyrol as they are of the advent market, and in the valleys, there are old paths that lead from chestnut grove to chestnut grove. Tiroler Edle follows this same order and only stocks the variety during the winter half-year instead of keeping it available all year round.\u003c\/p\u003e\n\u003cp\u003eThe cream for the filling comes from the Tyrolean Grey cattle, the old breed of cow upon which the entire range of the house is built. Their milk provides the melt that makes the floury chestnut round and supple.\u003c\/p\u003e\n\n\u003ch3\u003eWith Earl Grey, with port wine, for a stroll\u003c\/h3\u003e\n\u003cp\u003eWhen held in a warm hand, the cream softens and its earthy tone comes to the fore; when cold, it remains closed.\u003c\/p\u003e\n\u003cp\u003eAn Earl Grey contrasts its bergamot with the flouriness, a glass of port wine absorbs the sweetness, and next to gingerbread or vanilla crescents, the bar holds its own without effort. Tuck a piece into your pocket for a winter walk; it breaks cleanly and stands up to the cold. As a dessert next to warm apple compote, the earthy filling gets a fruit to accompany it.\u003c\/p\u003e\n\u003cp\u003eMildly filled is also the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-almrosenhonig\"\u003echocolate with Alpine rose honey\u003c\/a\u003e. Beyond that, more \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e are waiting, and the remaining winter varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e can be found on the same shelf.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145763150,"sku":"030TIR0003","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-kastanien-r.jpg?v=1750978190"},{"product_id":"tiroler-edle-weihnachtsschokolade-bratapfel","title":"Christmas Chocolate Baked Apple","description":"\u003ch2 id=\"speakable-headline\"\u003eBaked Apple Christmas Chocolate by Tiroler Edle with Cinnamon\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBaked Apple Christmas Chocolate by Tiroler Edle is a milk chocolate with 39 percent cocoa, filled with a light ganache made from apple juice, apple brandy, cinnamon, and cloves. The spices turn the fruit into exactly what the oven would otherwise do to it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBaked Apple Christmas Chocolate\u003c\/strong\u003e is part of the winter range from Tiroler Edle in Landeck, Tyrol, and is only available on shelves during the Advent season. Underneath the milk chocolate lies a light ganache with apple juice and apple brandy, spiced with cinnamon, clove, and a hint of almond oil. Consequently, it contains alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eApple, cinnamon, and clove in a light ganache\u003c\/h3\u003e\n\u003cp\u003eEven before the first piece, the scent of baked apple fills the room as soon as the red paper is opened.\u003c\/p\u003e\n\u003cp\u003eThe apple juice provides the sweetness and the bright acidity of the ripe fruit, the brandy adds a layer of warmth, and only the spices pull the picture together. Cinnamon gives a rounded, woody sweetness, while the clove adds a small, sharp point on top, much like pushing the whole bud into the fruit skin.\u003c\/p\u003e\n\u003cp\u003eBecause the brandy remains in the ganache, the bar contains alcohol and belongs on the adults' Advent plate. The milk chocolate exterior holds everything together and remains light enough for the fruit to take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the amount of clove is decisive here\u003c\/h3\u003e\n\u003cp\u003eCloves are the most assertive spice in the Christmas cupboard, and in a cream, they have plenty of room to spread.\u003c\/p\u003e\n\u003cp\u003eTheir aroma comes from the eugenol in the dried flower bud, which dissolves perfectly in fat and stays there. In a ganache made from cocoa butter and cream, this means: a trace too much, and the winter fruit becomes a cough drop. Once dried, the small bud carries many times what a fresh blossom would yield.\u003c\/p\u003e\n\u003cp\u003eThat is why Tiroler Edle adds a little almond oil to this filling. It distributes the fat-soluble aromas evenly throughout the filling, ensuring that the cinnamon and clove arrive with equal intensity everywhere without forming concentrated pockets.\u003c\/p\u003e\n\n\u003ch3\u003eBaked apple as a recipe and a memory\u003c\/h3\u003e\n\u003cp\u003eBaked apples have been a staple of the Advent season in the Alpine region for generations, and they rely on a single process.\u003c\/p\u003e\n\u003cp\u003eIn a hot oven, the starch in the fruit breaks down into sugar, the juice exudes and caramelizes at the edge of the pan, while the skin bursts and draws the spices into the soft flesh. The escaping sugar browns on the tray, and the light fruit takes on a deep, almost malty tone. The filling replicates exactly this state between fresh fruit and compote.\u003c\/p\u003e\n\u003cp\u003eThe fact that juice and brandy from Tyrolean fruit are used has a practical reason: together, they bring sweetness and fragrance to a cream that cannot be boiled without compromising the chocolate around it.\u003c\/p\u003e\n\n\u003ch3\u003eWith mulled wine, with tea, in the Advent calendar\u003c\/h3\u003e\n\u003cp\u003eTaken out of the cool pantry shortly before eating, the ganache yields most beautifully and the fragrance unfolds completely.\u003c\/p\u003e\n\u003cp\u003eA black tea with bergamot picks up the clove, a hot mulled wine extends the spice, and on a colorful plate next to gingerbread and vanilla crescents, no explanation is needed. For an Advent calendar, the chocolate can be broken into pieces and wrapped individually.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/tiroler-edle-weihnachtsschokolade-mit-gluehwein\"\u003eChristmas Chocolate with Mulled Wine\u003c\/a\u003e comes from the same winter series. You can find more \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and all varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e right next door.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145861454,"sku":"030TIR0006","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-weihnachtsschokolade-bratapfel.jpg?v=1750978196"},{"product_id":"rue-traversette-auberginen-creme-90g","title":"Eggplant Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eEggplant cream with Piment d'Espelette from Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's eggplant cream is a caviard d'aubergine made from roasted eggplant, black olives, and garlic, seasoned with a hint of Piment d'Espelette. A vegetarian spread with a smoky depth, as crafted by Stéphane in the south of France—Mediterranean and with a delicate spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEggplant cream\u003c\/strong\u003e by Rue Traversette is a vegetable spread made of 76 percent roasted eggplant, black olives, garlic, and olive oil, which Stéphane seasons with lemon, bell pepper, and a pinch of Piment d'Espelette. The eggplant provides a creamy depth, the olive adds salt, and the Espelette chili offers a mild, fruity warmth. In France, such a spread is called caviard d'aubergine, and the name is fitting. Unlike many ready-made spreads, it remains chunky enough that you can still identify the eggplant.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted eggplant with a mild heat\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the eggplant cream is dark and creamy; it smells of roasted eggplant, garlic, and smoky depth. The color is a deep brown, the texture soft with a few coarser pieces.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the creamy eggplant, rounded and mild, followed by garlic and black olive, before the Piment d'Espelette leaves a gentle warmth at the end that never stings. Creamy, savory, smoky, with a splash of lemon that keeps everything fresh. While mass-produced pastes often taste only of garlic and oil, here the eggplant remains the star—smoky and well-rounded.\u003c\/p\u003e\n\n\u003ch3\u003eOn flatbread and in a mezze platter\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the eggplant cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and belongs on warm flatbread with sesame, on crackers, or toasted bread.\u003c\/p\u003e\n\u003cp\u003eIn a mezze spread, the eggplant cream sits comfortably between hummus, olives, and flatbread; it enjoys the company. Those who know baba ghanoush will find a French cousin here, without tahini, but with olives and Espelette instead. It makes for a dollop of depth alongside grilled lamb or poultry, and a spoonful stirred into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns it into a quick, smoky sauce.\u003c\/p\u003e\n\n\u003cp\u003eAlongside the red \u003ca href=\"\/en\/products\/rue-traversette-rote-paprikacreme-90g\"\u003ebell pepper cream\u003c\/a\u003e, it serves as the dark, savory counterpart. If you enjoy it on its own, add a splash of olive oil and a few sesame seeds, dip in some warm flatbread, and that is all you need. It also works excellently on a bagel with cream cheese or under a fried egg on the weekend.\u003c\/p\u003e\n\n\u003ch3\u003eCaviar d'aubergine from Stéphane's kettle\u003c\/h3\u003e\n\u003cp\u003eThe eggplant cream is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been roasting and preserving vegetables since 2005.\u003c\/p\u003e\n\u003cp\u003eThe eggplants are roasted until the flesh is soft and smoky before they ever touch the kettle. Caviar d'aubergine is a classic in the south of France, usually simple with garlic and olive oil. Stéphane adds black olives and a trace of Piment d'Espelette, the mild chili from the Basque country, and suddenly the classic takes on its own warmer note. That has been his signature for a good 20 years.\u003c\/p\u003e\n\u003cp\u003eWe have been carrying Stéphane's spreads for over 15 years, back when production was still taking place in a tiny garage. Today, there is a cannery built in 2015 where a small team continues to cook in kettles, with the same attention to detail. The team processes the eggplants, olives, and garlic fresh, batch by batch, not on an assembly line.\u003c\/p\u003e\n\n\u003ch3\u003eOn the mezze platter among the others\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the eggplant cream unfolds its smoky aroma, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and use it within a few days; any leftovers disappear nicely into a vegetable pan or under roasted vegetables. On a mezze platter, it sits well among the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, right next to the bell pepper and garlic. It pairs just as well with a glass of rosé from the south.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071146058062,"sku":"042RUE007","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-auberginen-creme-90g.jpg?v=1750978205"},{"product_id":"confiserie-imping-trueffelsterne-100g","title":"Truffle Stars – 100g","description":"\u003ch2\u003eConfiserie Imping – Truffle Stars\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eTruffle Stars\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are star-shaped truffle pralines for the Advent and Christmas season. Each pack contains two fresh cream truffles of the following four varieties: Vanilla-Poppy Seed in dark chocolate, Strawberry with white chocolate, Winter Dream with dark chocolate, and Almond Truffle with milk chocolate.\u003c\/p\u003e\n\u003ch3\u003eTruffle Stars – Christmas Pralines from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping assortment, we have a local artisanal manufacturer, based in the western Münsterland, in our range. With the passionate confectioner Eva-Maria Imping, the third generation is now on board and is focusing on quality, tradition, and classic taste experiences for the future. Especially Christmas pastries, such as vanilla crescents, cinnamon stars, dominoes, or marzipan potatoes, have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the helm of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146254670,"sku":"031IMP003","price":9.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-trueffel-sterne.jpg?v=1750978211"},{"product_id":"confiserie-imping-zimtsterne-150g","title":"Cinnamon Stars – 150g","description":"\u003ch2\u003eConfiserie Imping – Zimtsterne\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCinnamon stars\u003c\/strong\u003e just like grandma used to make – that's how this traditionally handcrafted pastry tastes. The recipe from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e uses just a few good ingredients, such as almonds, hazelnuts, egg whites, sugar syrup, and cinnamon, plus a pinch of salt, but requires many hands to cut out the stars from the nut mixture. This makes the cinnamon stars beautifully nutty and taste almost homemade.\u003c\/p\u003e\n\u003ch3\u003eFinest Cinnamon Stars – Christmas Pastries from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisanal manufacturer, based in the western Münsterland region, in our assortment. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Especially the Christmas pastries, such as vanilla crescents, cinnamon stars, Dominosteine, and marzipan potatoes, have been popular for years. \u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the reins of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries, and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"150 g","offer_id":53071146418510,"sku":"031IMP006","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-zimtsterne.jpg?v=1750978217"},{"product_id":"confiserie-imping-dominosteine-zartbitter-100g","title":"Dominoes Dark Chocolate – 100g","description":"\u003ch2\u003eConfiserie Imping – Dominosteine\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eDominosteine\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are particularly popular with our customers: they are double-filled with raspberry and strawberry fruit filling as well as almond marzipan before being dipped in dark chocolate. Juicy and crunchy at the same time.\u003c\/p\u003e\n\u003ch3\u003eDominosteine – Christmas pastries from Imping \u003c\/h3\u003e\n\u003cp\u003eWith Confiserie Imping's range, we have a local artisan manufacturer based in western Münsterland in our product line. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Christmas pastries, such as Vanillekipferl, Zimtsterne, Dominosteine, and Marzipankartoffeln, have been popular for years. \u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the patisserie and café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-1980s, the second generation, with son Walter Imping and his wife Hedwig, took over the reins of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and now supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the name Imping continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite pleasure and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146516814,"sku":"031IMP005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-dominosteine.jpg?v=1750978221"},{"product_id":"koenigskind-orangen-chutney","title":"Orange Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eTart, sweet, and spicy: the crowning touch for duck breast and Manchego\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Orange Chutney is a tart, sweet, and spicy specialty made from 55% bitter oranges, refined with onions, lemon juice, a pinch of chili, and fine spices – handmade by Uwe König in his small gourmet manufactory in the Oberberg region. A wonderful companion to duck breast, game poultry, and strong cheeses like Manchego or aged mountain cheese.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a tart, sweet, and spicy specialty from the Oberberg region. With 55% oranges, sugar, vinegar, onions, a splash of lemon juice, salt, a pinch of chili, and fine spices, only a few honest ingredients make it into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König cooks the chutney by hand using regional, untreated fruit and gives the oranges time to develop their full bitter-sweetness.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eTart-sweet, slightly bitter, with a delicate tickle of chili\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe oranges rises – sweet, aromatic, and with that slight bitterness from the peel that truly rounds out the orange flavor. The color is a warm, vibrant orange with fine onion rings and visible pieces of orange. The consistency is pleasantly thick, with fruit pieces and a velvety gel layer formed by the natural pectin from the peels.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the full sweetness of the orange, followed by the fine bitter note of the peels, then the onion with its mature spiciness, a splash of lemon acidity, and finally a delicate tickle of chili that makes itself felt at the very back of the palate. The spices round off the experience without being overpowering. A chutney with a clear character – less jam, more Mediterranean spice for the cheese board.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eFor duck breast, with Manchego, or in salad dressing\u003c\/h3\u003e\n\u003cp\u003eThis \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e pairs particularly well with duck breast and other game poultry. Pan-seared duck breast with crispy skin is its classic setting: a dollop of chutney on the warm meat, accompanied by a side of red cabbage or lamb's lettuce, and you have a festive dish with a light, summery touch. The chutney is also a steady companion for roast goose breast, tender venison saddle, or an oven-roasted, crispy duck cooked for 90 minutes.\u003c\/p\u003e\n\u003cp\u003eOn the cheese board, it pairs with strong varieties: Orange Chutney with a sharp Manchego and its nutty depth, an aged mountain cheese, a spicy Pecorino, or an old Gouda – the freshness of the orange breaks through the pungency of the cheese and gives it a Mediterranean note. A tablespoon on a cracker, a few roasted almonds on the side, and a glass of Spanish red wine – that’s your evening tapas moment.\u003c\/p\u003e\n\u003cp\u003eIt also has a place in homemade salad dressing: stir 2 teaspoons of Orange Chutney into a vinaigrette made of olive oil, lemon juice, and a bit of Dijon mustard for a fruity, bitter dressing perfect for lamb's lettuce with sautéed chanterelles or arugula salad with Parmesan shavings. You can find more delicacies from the Königskind kitchen, such as the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the deeply fruity \u003ca href=\"\/en\/products\/koenigskind-pflaumen-chutney\"\u003ePlum Chutney\u003c\/a\u003e, and the spicy \u003ca href=\"\/en\/products\/koenigskind-kirsch-chutney\"\u003eCherry Chutney\u003c\/a\u003e. Further selections can be found in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind Collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Gourmet Manufactory between Gummersbach and Nümbrecht\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 grew into a full-time business in 2014, driven by the increasing demand for their chutneys, mustards, and fruit spreads. To this day, all Königskind products are cooked in the kitchen \"under the goat bush\" in Wiehl – everything is done by hand in manageable batches with the kind of care that only a small family-run manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eFor his Orange Chutney, Uwe König uses exclusively regional, untreated fruits and strictly avoids artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste like fruit and the season in which they were picked. In addition to the Orange Chutney, we also carry Mango Chutney, Cherry Chutney, Plum Chutney, Currant Chutney, mustards, fruit spreads, and the legendary black walnuts from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071146844494,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-orangen-chutney.jpg?v=1750978234"},{"product_id":"tartuflanghe-trueffelchips-45g","title":"Truffle Chips – Palatine Tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003ePalatine Tartufo truffle chips, the most elegant way to snack\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTartuflanghe’s truffle chips are thickly sliced potato chips, fried until golden brown in olive and sunflower oil, and seasoned with salt and real powdered summer truffle, rounded off with aroma – gluten-free, made for aperitivo hour.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003ePalatine Tartufo \u003cstrong\u003etruffle chips\u003c\/strong\u003e from Tartuflanghe are what happens when a Piedmontese truffle manufacturer takes potato chips seriously: thick slices, fried until golden brown in olive and sunflower oil, and dusted fresh from the fryer with salt and powdered black summer truffle (Tuber aestivum). Snacks meet fine food – and both win.\u003c\/p\u003e\n\n\u003ch3\u003eReal truffle, fine aroma\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets these chips apart from supermarket truffle chips is something you can smell the moment you open the bag: they are seasoned with real, powdered summer truffle, supported by aroma – earthy, warm, and surprisingly refined. Tartuflanghe makes no exception to their house rule with these chips: the tuber is the star, everything else serves it.\u003c\/p\u003e\n\n\u003cp\u003eThe craftsmanship also has substance: the potato slices are deliberately cut thick, allowing them to retain their bite and potato flavor – golden brown, crispy, gluten-free. They are fried in a blend of olive and sunflower oil and seasoned immediately after frying, when the warm surface best absorbs the salt and truffle powder. Chips for adults, one might say: less noise, more aroma.\u003c\/p\u003e\n\n\u003ch3\u003eFor aperitivo, guests, and cozy evenings\u003c\/h3\u003e\n\n\u003cp\u003eTheir finest hour comes at aperitivo: a glass of white wine or spumante, a bowl of truffle chips – and the Italian start to the evening is complete. Thanks to their thickness, the chips also hold dips and creams with poise; a lovely touch: a dollop of crème fraîche, a few chives, and some shaved cheese on top.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to wine, contrasts are welcome: a fresh, acidic white highlights the earthy truffle aroma, while a creamy sparkling wine turns the snack into a small ceremony. The chips also work surprisingly well with beer – try them with a malty Helles lager, and your cozy night in gets an upgrade.\u003c\/p\u003e\n\n\u003cp\u003eConvenient, too: because the chips are gluten-free, guests with intolerances can tuck in without a second thought – one bowl for everyone, no extra planning required. If you're stocking up for holidays or birthdays, grab two bags; the first one rarely survives the evening.\u003c\/p\u003e\n\n\u003cp\u003eExperience has shown they are emptied faster than any other bowl when guests are around – serve them at an aperitif, and the first \"What are these?\" will immediately fill the room. As a companion in the pantry, we recommend the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelnudeln-tartufissima-n-18-250g\"\u003eTartufissima truffle pasta\u003c\/a\u003e: first chips with a glass, then pasta for dinner, and the truffle evening is perfect.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Montanaro truffle family in Alba\u003c\/h3\u003e\n\n\u003cp\u003eSince 1975, Tartuflanghe has been the go-to address for truffles in Piedmont: founded by Domenica Bertolusso and Beppe Montanaro, whose story began in 1968 with fresh truffles and a Michelin-recognized restaurant in Alba. Today, Stefania and Paolo Montanaro run the house in Piobesi d'Alba as the second generation.\u003c\/p\u003e\n\n\u003cp\u003eThat this family produces chips is no coincidence, but a consequence: if you can dry, grind, and preserve truffles better than almost anyone else, you are entitled to refine snacks as well. Over 50 years of truffle expertise goes into every bag – plus the Italian certainty that enjoyment knows no time of day.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more truffle treasures from the same producer on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page, and savory seasonings for your own kitchen under \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eherbal \u0026amp; seasoned salts\u003c\/a\u003e. Warning: highly addictive! This bag is never half-full for long! A beautiful bowl, a cold drink on the side, and people who appreciate the extraordinary – no evening needs more aperitivo than that.\u003c\/p\u003e\n","brand":"TartufLanghe","offers":[{"title":"45 g","offer_id":53071146975566,"sku":"032WIL3856","price":3.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffelchips.jpg?v=1750978240"},{"product_id":"giuseppe-giusti-condimento-bianco-di-modena-250ml","title":"White Condiment from Modena","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Balsamic – the light one from Modena for fish and Hollandaise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Condimento Bianco di Modena from Giuseppe Giusti is a light, white balsamic made from Trebbiano grapes. Mild and fruity with low acidity, it is made for dishes that need to retain their bright color, rather than a dark aceto that stains everything brown.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCondimento Bianco di Modena\u003c\/strong\u003e, also known as La Delizia, is a refined \u003cstrong\u003ewhite balsamic\u003c\/strong\u003e by Giuseppe Giusti from Modena. Matured from the sweet must of white Trebbiano grapes and straw-colored wine vinegar, it reveals notes of ripe yellow fruits and candied citrus. The light drop for anything that shouldn’t be darkened.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark Medaglie series, the Condimento Bianco remains light in the glass and on the plate. With a density of 1.19, it is light and fluid, the acidity is low, and the character is fruity rather than tart. A white balsamic for light summer cuisine that complements rather than dominates.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, floral, citrusy\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco has the aroma of ripe yellow fruits and candied lemon; it remains mild, fruity, and pleasantly soft, without a sharp edge.\u003c\/p\u003e\n\u003cp\u003eIts low acidity makes it so pleasant; it never pushes itself to the fore, but instead highlights the bright aspects of a dish. Aging in French oak and ash barrels gives it a gentle depth and its golden color. Where a dark balsamic clouds sauces and salads, the Condimento Bianco remains pleasantly clear—that is its true trick. Those looking for the dark counterpart should reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eclassic 2 Medaglie d'Oro\u003c\/a\u003e, which brings more sweetness and spice.\u003c\/p\u003e\n\n\u003ch3\u003eExquisite with fish, asparagus, and salad\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco loves light cuisine: green and mixed salads, tender vegetables, fish, light sauces, and fruit salad.\u003c\/p\u003e\n\u003cp\u003eSteamed asparagus and fried fish receive a fresh, unobtrusive accompaniment from its citrus notes. In a Hollandaise or Béarnaise sauce, it is indispensable to us because it provides acidity without dulling the light color. A few drops with \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e turn a simple green salad into a small feast.\u003c\/p\u003e\n\u003cp\u003eOver ripe strawberries or a peach salad, it reveals its sweet side, as it also pairs wonderfully with fruit; a light splash is enough for a taste of summer in a glass. Unlike dark balsamic, it can be poured generously—here, freshness counts more than restraint. For a bold, dark note on the side, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003edense 3 Medaglie d'Oro\u003c\/a\u003e is ready.\u003c\/p\u003e\n\n\u003ch3\u003eTrebbiano grapes from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco is created from the must of white Trebbiano grapes and straw-colored wine vinegar, matured in barrels of French oak and ash.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century, passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena established the golden basic ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed as an official supplier to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a white balsamic like this receives the same care as the house's famous dark vinegars. The fact that Giusti crafts its light specialty with the same standards as the Medaglie series is evident in every fruity note. It comes to you in a 250 ml bottle; you can find more vinegars in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e. Bright, mild, and versatile—that’s summer on the plate and in the glass.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147827534,"sku":"046WIL3817","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-condimento-bianco-di-modena.jpg?v=1750978268"},{"product_id":"delouis-fils-senf-mit-feigen","title":"Mustard with figs","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with Figs, fruity and medium-hot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with Figs from Delouis is a French fruit mustard from Champsac, in which ripe figs round off the heat without covering it up. A mustard with fruit, not a fig sauce with a mustard note – the difference is in the jar and can be tasted immediately.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with Figs\u003c\/strong\u003e is a medium-hot fig mustard from Maison Delouis, made from mustard seeds, spirit vinegar, water, figs, and salt. With a fruit content of 18.5 percent, it clearly remains a mustard, to which the fig adds sweetness and depth. Anyone expecting a spreadable fruit sauce is grabbing the wrong jar.\u003c\/p\u003e\n\n\u003cp\u003eThe fig brings a dark, almost caramelly sweetness, along with those tiny seeds that crunch quietly between the teeth. Beneath that, the mustard heat continues to work, muffled but alert. It comes after the sweetness, not before it – and this order is exactly what makes it so appealing.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fig, then the heat\u003c\/h3\u003e\n\u003cp\u003eFruity, spicy, medium-hot – the Mustard with Figs lies exactly in the middle between a Dijon and a chutney.\u003c\/p\u003e\n\u003cp\u003e18.5 percent figs is enough to clearly taste the fruit, and little enough that the seeds remain in charge. The spirit vinegar keeps the sweetness in check, so that nothing becomes sticky. For comparison: the \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003eFig Mustard from Königskind\u003c\/a\u003e works with 60 percent fruit and thus moves noticeably closer to a fruit spread.\u003c\/p\u003e\n\u003cp\u003eBoth have their justification; they simply answer different questions. If you want fruit with a hint of mustard, choose the one with the high fruit content. If you want mustard that responds with fruit, this jar is the right choice. Side by side on a board, you can taste in a single bite what the fruit content makes of it.\u003c\/p\u003e\n\n\u003ch3\u003eWith goat cheese, lamb, and chicken\u003c\/h3\u003e\n\u003cp\u003eIt likes cheese that brings some acidity of its own: fresh goat cheese, aged feta, a strong blue cheese.\u003c\/p\u003e\n\u003cp\u003eWith lamb, it provides the sweet-spicy note that mint usually takes on; with chicken, it turns a simple breast into something for a Sunday dinner. In a vinaigrette made from one teaspoon of mustard, one tablespoon of vinegar, and three tablespoons of oil, the fig carries the salad further than vinegar alone could. On a cheese platter, there’s no need for a spoon – a dollop next to the bread is enough.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe left the beaten path\u003c\/h3\u003e\n\u003cp\u003e“Move forward and leave the beaten path,” as Philippe Delouis has formulated the motto of his house for decades.\u003c\/p\u003e\n\u003cp\u003eIt explains why, alongside the classic Dijon style, varieties with fruit, herbs, and wine are created in Champsac. As early as 1964, Philippe had pushed through the first apple vinegar made from Limousin apples against resistance, long before anyone asked for it. Anyone who thinks that way eventually arrives at the fig.\u003c\/p\u003e\n\u003cp\u003eIn 2004, at the age of 65, he handed over the reins to the Brabant family and accompanied Gaël for a whole year as he took on the task. For this transition, the house received the \u003ca href=\"https:\/\/www.delouis.com\/historique.html\" rel=\"nofollow\"\u003etransmission d'entreprise du patrimoine vivant\u003c\/a\u003e award in 2007. An award for passing the torch – you have to earn that one first.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty minutes out of the fridge before serving\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before they are crushed and processed with the house's own vinegar – only then is the fig added.\u003c\/p\u003e\n\u003cp\u003eFeel free to take it out of the fridge twenty minutes before eating, because when cold, the fruit holds back its sweetness and only shows it fully at room temperature. It goes wonderfully with a glass of dry white wine or a cider, because the acidity in the glass catches the sweetness on the spoon.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the jar belongs in the fridge, where it stays for many weeks thanks to the vinegar and fruit, without losing its kick. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003eMustard\u003c\/a\u003e category, and more from the land of \"moutarde\" in \u003ca href=\"\/en\/collections\/frankreich\"\u003eFrance\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148089678,"sku":"047DAN0001","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-feigen.jpg?v=1750978279"},{"product_id":"delouis-fils-senf-mit-schaumwein","title":"Mustard with sparkling wine","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with sparkling wine for the festive table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with sparkling wine from Delouis is a Moutarde au Vin Pétillant from Champsac in the Limousin region, refined with 5 percent sparkling wine. Medium-hot, refined, and made for evenings when a cork is already popping.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with sparkling wine\u003c\/strong\u003e is a French mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, sparkling wine, and salt. Five percent wine might sound like little, but it is exactly the amount needed to take the sharp edges off the heat. What remains is spice in evening attire, in a 100 g jar.\u003c\/p\u003e\n\n\u003cp\u003eWine and mustard have belonged together at this company from the very beginning. Georges Delouis stirred his first mustard from vinegar and wine back in 1885, and if you follow that thread, you eventually end up at the sparkling bottles. The circle closes in the mustard pot.\u003c\/p\u003e\n\n\u003ch3\u003eMore refined than Dijon, without losing its edge\u003c\/h3\u003e\n\u003cp\u003eEven when unscrewing the lid, it smells of mustard seed and a bright, winey trace underneath that escapes the jar first.\u003c\/p\u003e\n\u003cp\u003eThe sparkling wine adds no sweetness, but rather length. On the spoon, the heat hits first, then the wine settles underneath and carries it forward instead of cutting it off. Spicy, creamy, festive—that is how you can grasp this jar, and none of those three words mean tame.\u003c\/p\u003e\n\u003cp\u003eThis is why this mustard tastes rounder than the \u003ca href=\"\/en\/products\/delouis-fils-dijon-senf-extra-scharf\"\u003eDijon mustard extra hot\u003c\/a\u003e from the same house. It has heat, it just presents it more elegantly. If you have guests who like it spicy but don't want a battle, put this jar on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, fish, and aged cheese\u003c\/h3\u003e\n\u003cp\u003eIt loves special occasions: the Sunday roast, the Christmas goose, the fish on New Year's Eve.\u003c\/p\u003e\n\u003cp\u003eWhen used to rub a roast before it goes into the oven, it creates a crust that tastes of more than just mustard alone. In a sauce for veal or poultry, a teaspoon is enough to bind the whole thing together. On a cheese board, it likes to stand next to an aged Comté—nutty, salty, dense—and the winey trace catches exactly that.\u003c\/p\u003e\n\u003cp\u003eFor a festive salad vinaigrette, mix a teaspoon of mustard, a tablespoon of vinegar, and three tablespoons of oil; no more effort is needed to make a leaf salad suddenly feel planned. For something fruitier, try the \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-feigen\"\u003emustard with figs\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe searched for the chefs of the world\u003c\/h3\u003e\n\u003cp\u003eWhen Philippe Delouis joined the company in 1964, his first big hit was a vinegar made from Limousin apples that didn't exist before.\u003c\/p\u003e\n\u003cp\u003eTo make it known, he traveled to meet chefs all over the world—not purchasing agents, but people who handle the ingredients themselves. Success proved him right, and the habit stuck: to this day, the recipes from Champsac are found in professional kitchens, not just kitchen cabinets.\u003c\/p\u003e\n\u003cp\u003eIn 1976, Philippe resumed the artisanal mustard production in Champsac, which his father Pierre had let fade away after 1940. This house has been making vinegar for 140 years, and the mustard is both: the oldest and the rediscovered. Much respect.\u003c\/p\u003e\n\u003cp\u003eIn 2004, Philippe handed over the reins to Gaël Brabant, and what remained was the signature style established by Philippe Delouis: recipes conceived in the kitchen, not in the marketing department.\u003c\/p\u003e\n\n\u003ch3\u003eIt doesn't belong in boiling liquid\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for 2 hours before they are crushed and processed with the company's own vinegar; the wine is added at the end to preserve its finesse.\u003c\/p\u003e\n\u003cp\u003eThis is exactly why it does not belong in boiling liquid. Take the sauce off the heat and stir it in only then, otherwise the winey trace for which you chose it will evaporate. Once opened, it keeps for many weeks if refrigerated.\u003c\/p\u003e\n\u003cp\u003eAs a small gift for the turn of the year, it needs no explanation and still makes an impression. Other varieties can be found in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category, and more for the table in \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces \u0026amp; spices\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148155214,"sku":"047DAN0003","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-fils-dijon-senf-mit-schaumwein.png?v=1785247677"},{"product_id":"delouis-fils-senf-mit-zitrone","title":"Mustard with Lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eLemon Mustard for Fish and Shellfish\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLemon mustard by Delouis is a medium-hot lemon mustard from Champsac, in which real lemons brighten up the heat. No artificial flavoring, just fruit in a jar – that is why it tastes like zest and not like candy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLemon mustard\u003c\/strong\u003e is a French lemon mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, lemons, and salt. Its 12.5 percent citrus content makes it the brightest jar in our selection and the perfect companion for anything that comes from the water. Summer in a mustard pot, if you will.\u003c\/p\u003e\n\n\u003cp\u003eLemon and mustard are an obvious pair, as both work with acidity, just on different levels. The fruit starts off high, bright and sparkling, while the seeds follow underneath. What results is not a heat that burns, but one that awakens.\u003c\/p\u003e\n\n\u003ch3\u003eLemon lifts, mustard carries\u003c\/h3\u003e\n\u003cp\u003eMedium-hot, bright, citric – this mustard does not push itself to the front; it puts the food in the spotlight.\u003c\/p\u003e\n\u003cp\u003e12.5 percent lemon is enough to take away the heavy note that mustard otherwise brings along. The spirit vinegar covers its back: it provides the base acidity, while the lemon takes care of the aroma. Anyone who tries the straightforward \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon Mustard by Bornibus\u003c\/a\u003e alongside it will immediately notice how much air the fruit adds.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, eggs, and potato salad\u003c\/h3\u003e\n\u003cp\u003eIt goes well with everything you would cut a lemon for anyway: pan-seared fillet, shrimp, salmon, cold shellfish.\u003c\/p\u003e\n\u003cp\u003eHard-boiled eggs get more character with a thin spread than salt ever could, and it turns a potato salad into a summery dish rather than a heavy one. It also goes wonderfully with chicken, especially when served cold. For one of our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e selections, all you need is bread.\u003c\/p\u003e\n\u003cp\u003eIn a vinaigrette, it replaces part of the lemon you would otherwise squeeze over the salad, and binds the oil at the same time. Stirred into a dip of yogurt and cucumber, it also pairs well with grilled vegetables. In summer, this jar ends up on our table more often than any other from our selection.\u003c\/p\u003e\n\n\u003ch3\u003eGaël Brabant and the Champsac condition\u003c\/h3\u003e\n\u003cp\u003eWhen the Brabant family took over the company in 2004, there was one condition in the contract: Delouis stays in Champsac.\u003c\/p\u003e\n\u003cp\u003eThe village in Haute-Vienne is still the only production site, and the 24 employees from back then have grown to over 70, 40 of whom work in production. The company has grown, but it hasn't moved. \"80 percent of our raw materials are French,\" says Gaël Brabant, and he doesn't mean marketing, but the farmers who supply his mustard seeds.\u003c\/p\u003e\n\u003cp\u003eVinegar has been made in this house for 140 years, and mustard for just under fifty of those years in Champsac. Some companies move to where it is cheaper. This one stayed where it belongs.\u003c\/p\u003e\n\n\u003ch3\u003eTake the pot off the heat first\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before being crushed and processed with the company's own vinegar – the lemon is added only afterwards.\u003c\/p\u003e\n\u003cp\u003eNever stir it into a boiling sauce; take the pot off the heat first, because heat quickly turns the fresh fruit bitter. For a quick fish sauce, two spoonfuls of crème fraîche, one teaspoon of this jar, and some chives are all you need.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it keeps for many weeks in the fridge, but slowly loses its lemony perfume – all the more reason not to save it. An opened jar is not a reserve, but an invitation. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148548430,"sku":"047DAN0002","price":2.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-zitrone.jpg?v=1750978294"},{"product_id":"senchou-ketchup-mit-piment-despelette","title":"Ketchup with Piment d'Espelette","description":"\u003ch2 id=\"speakable-headline\"\u003eKetchup with Piment d'Espelette and a gentle Basque glow\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Piment d'Espelette Ketchup from Marcel Senchou is a French gourmet ketchup made from sun-ripened tomatoes, refined with mild chili from the Basque country. Not a cloyingly sweet supermarket standard, but slowly simmered craftsmanship – vegan, gluten-free, and without artificial additives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKetchup with Piment d'Espelette\u003c\/strong\u003e combines fruity French tomatoes with Piment d'Espelette, that Basque chili from the village of Espelette. Just a hint of it, a mere 0.1 percent, provides a gentle, fruity heat that accompanies the tomato flavor rather than overpowering it. Seven ingredients, no coloring, no preservatives – this is what a ketchup tastes like when it takes its origin seriously.\u003c\/p\u003e\u003ch3\u003eFruity, spicy, with a gentle afterglow\u003c\/h3\u003e\u003cp\u003eUpon opening, the scent of ripe, slowly simmered tomatoes rises, and a rich, deep red color reveals itself in the glass. At first, you taste the fruit and a fine, natural sweetness, then the Piment d'Espelette makes its presence felt with a mild warmth that only arrives quietly at the end – fruity, spicy, and calmly piquant.\u003c\/p\u003e\u003cp\u003eThat is the hallmark of this Basque chili: it doesn't burn, it warms. Where other sauces become loud and numb the tongue, the Espelette Ketchup remains conversational, well-rounded, and aromatic, with a heat that even sensitive palates enjoy. The delicate sweetness comes from the tomatoes and a touch of sugar, the freshness from a dash of vinegar – that balance which defines a good ketchup.\u003c\/p\u003e\u003ch3\u003eFor burgers, oven fries, and everything from the grill\u003c\/h3\u003e\u003cp\u003eWith fries, sausages, hot dogs, and homemade burgers, this ketchup is a reliable companion – wherever standard ketchup usually goes, only with significantly more character in the glass. A simple cheese sandwich or scrambled eggs also get a fruity, spicy kick from it.\u003c\/p\u003e\u003cp\u003eIt is essential for crispy oven fries, grilled vegetables, and everything coming off the grill during barbecue season; it even makes a good impression with fondue or raclette on a winter evening. And for those in the mood for Basque cuisine, serve it with piperade, grilled chicken, or a txistorra. If you are looking for a robustly spicy version without heat, reach for the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-wuerzig\"\u003eKetchup zum Heiligen Stein\u003c\/a\u003e; you can find our entire selection from mild to fiery in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSlowly simmered in southwest France\u003c\/h3\u003e\u003cp\u003e\u003ca href=\"\/en\/collections\/marcel-senchou\"\u003eMarcel Senchou\u003c\/a\u003e stands for ketchups, sauces, and spices from southwest France, the recipes for which have been passed down through generations. The name traces back to the founder Marcel Senchou himself, who once began with fine canned fruit and vegetables. The ripe tomatoes are slowly simmered in kettles – \"mijotées,\" as the French say – so that they develop their full flavor.\u003c\/p\u003e\u003cp\u003eThe Piment d'Espelette grows in just ten municipalities around the Basque village of the same name, where the red pods dry in the sun on house facades in late summer before being ground and carefully measured. The label features the original name: Senchou Pur Ketch'up Piment d'Espelette.\u003c\/p\u003e\u003cp\u003eIt is cooked in a certified workshop, 100 percent natural, and bottled in a 360 ml glass bottle, manufactured according to the producer from 82 percent recycled glass – made by the Compagnie des Pyrénées, which has been cooking at the foot of the Pyrenees in Ariège for over 25 years. This ketchup is also vegan and gluten-free. Quite impressive.\u003c\/p\u003e","brand":"Marcel Senchou","offers":[{"title":"360 g","offer_id":53071148646734,"sku":"049DAN010","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/senchou-ketchup-piment-d-espelette.png?v=1783579384"},{"product_id":"beauharnais-gaenserillette-180g","title":"Goose rillettes","description":"\u003ch2 id=\"speakable-headline\"\u003eGoose Rillette, French potted meat for warm bread\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais goose rillette is a French potted meat made from tender goose meat, slowly braised in its own fat. Not a pâté, but Rillettes d'Oie: finely shredded meat that melts on warm bread and has been a staple of the French aperitif for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGoose Rillette\u003c\/strong\u003e is the French Rillettes d'Oie from Beauharnais in Alsace, a potted meat made from slowly braised goose. About 66% goose meat and 21% goose fat make it both rich and tender – the meat breaks down into fine fibers, as is fitting for a good rillette, and melts gently on the tongue.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eTender, rich, melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eThe rillette has a full-bodied, hearty goose flavor, soft and melting, with fine meat fibers. The goose fat carries the flavor and makes it easy to spread – not a dry cold-cut sensation, but real melt-in-your-mouth quality. A 180g jar is enough for several aperitif slices.\u003c\/p\u003e\n\u003cp\u003eIt truly comes to life on warm baguette: the heat releases the fat, the aroma unfolds, and the rillette melts almost by itself. Rich, satisfying, honest. This is the taste of French bistro tradition.\u003c\/p\u003e\n\u003cp\u003eRillette is hearty soul food, not a delicate cold cut – don't be afraid to spread it thick, and a little fat on your fingers is part of the experience. Rich in flavor, soft in texture, honest in character; that is how it should be. Anyone who likes roast goose and goose fat will love this.\u003c\/p\u003e\n\n\u003ch3\u003eOn warm baguette, served with cornichons\u003c\/h3\u003e\n\u003cp\u003eGoose rillette should be spread thickly onto fresh or lightly toasted baguette, served with a few crunchy cornichons and coarse mustard. A good aperitif needs nothing more. In France, it is a Christmas staple. Whether as a quick evening snack, an appetizer for guests, or a hearty addition to a buffet – rillette requires little work and makes a great impression.\u003c\/p\u003e\n\u003cp\u003eWe traditionally serve it with \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of dry white wine; in summer with a green salad, in winter with a robust red wine. On dark farmhouse bread, it makes for a hearty supper that is both satisfying and fulfilling.\u003c\/p\u003e\n\u003cp\u003eIf you prefer variety, pair it with a \u003ca href=\"\/en\/products\/beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g\"\u003evenison pâté with porcini mushrooms\u003c\/a\u003e for a French appetizer platter. Two jars, a few cornichons, good bread – and your apéro is ready, without any cooking.\u003c\/p\u003e\n\n\u003ch3\u003eRillette, the ancient craft of braising\u003c\/h3\u003e\n\u003cp\u003eRillette is one of France’s oldest culinary crafts: meat is confited for hours in its own fat until it tenderly falls apart, then shredded and sealed in the fat. In the past, this meant it kept without refrigeration – and it still tastes wonderful today. Goose is particularly well-suited for this, as its meat remains juicy and its fat has a refined flavor. In Southwest France, goose rillette has a long tradition.\u003c\/p\u003e\n\u003cp\u003eBehind the goose rillette is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The specialties are produced in small workshops according to regional recipes, using fresh meat – that is how good rillette should be.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample French delicacies, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003emore specialties from Beauharnais\u003c\/a\u003e with us – from duck pâté with orange to pheasant pâté with sour cherries. The goose rillette is a hearty entry into the world of French rillettes and terrines.\u003c\/p\u003e\n\n\u003ch3\u003eThe fat melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eIf you take the goose rillette out of the fridge about 15 minutes before eating and spread it on warm bread, you will experience how the fat melts and the full flavor comes through. If you like it even warmer, spread it on freshly toasted bread while it’s still hot – that’s how it melts best. Once opened, it will keep for a few days if refrigerated, well-sealed and with a layer of fat on top.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071148876110,"sku":"048DAN0008","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-gaenserillette-180g.jpg?v=1750978307"}],"url":"https:\/\/norgutes.com\/en\/collections\/jahreszeiten.oembed?page=2","provider":"nur Gutes","version":"1.0","type":"link"}