{"title":"Red","description":"\u003ch2 id=\"speakable-headline\"\u003eRed as love, red as the evening\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRed is the color of life, of love, of signals. In our color world \u003cstrong\u003eRed\u003c\/strong\u003e, you will find bold red wines, red apple juices, tomatoes from Puglia, raspberry spreads, hot paprika, pomegranate chocolate, and chili olive oil – all in vibrant red.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed\u003c\/strong\u003e is the strongest, warmest signal color in the spectrum. It stands for life, love, passion, and fire. When you open our Red category, we roll out the red carpet for you – and the color runs like a common thread through our entire assortment, from the aperitif to the final praline.\u003c\/p\u003e\n\n\u003ch3\u003eRed, the warmest of all colors\u003c\/h3\u003e\n\u003cp\u003eRed can do anything. Red can be a love letter or a stop sign, can be kitchen or church, heart or hint. In color psychology, it is the color that raises blood pressure – and appetite.\u003c\/p\u003e\n\u003cp\u003eThe Romans already had red robes for their gods, and the red carpet for guests of honor comes from ancient tragedy. In everyday life, red is the color of the tomato, the cherry, the pomegranate – and, if we’re being honest, first love.\u003c\/p\u003e\n\u003cp\u003eFor us, red is for all those moments that need an accent: a Valentine's Day evening, a Sunday roast, a bottle of wine for a birthday. Red is for people who don't want to hold back.\u003c\/p\u003e\n\n\u003ch3\u003eOver twenty red favorites from eight countries\u003c\/h3\u003e\n\u003cp\u003eOur red world brings together specialties from France, Italy, Spain, Austria, Denmark, South Tyrol, Germany, and the USA – all in vibrant red.\u003c\/p\u003e\n\u003cp\u003eFrom Italy, San Marzano tomatoes from Campania, \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003eGiuseppe Giusti’s 3 Medaglie d’Oro balsamic vinegar\u003c\/a\u003e, and Filotea fettuccine pasta. From France, La Quiberonnaise vintage sardines and La Mortuacienne cola lemonade – colas existed long before Coca-Cola, and this one tastes of spices instead of sugar.\u003c\/p\u003e\n\u003cp\u003eFrom South Tyrol, \u003ca href=\"\/en\/products\/kohl-bergapfelsaft-rouge-200ml\"\u003eKohl mountain apple juice Rouge\u003c\/a\u003e; from Austria, \u003ca href=\"\/en\/products\/stekovics-paradeiser-chutney\"\u003eStekovics tomato chutney\u003c\/a\u003e; from Spain, Azada olive oil with chili. From Germany, \u003ca href=\"\/en\/products\/helmut-roter-wermut\"\u003eHelmut red vermouth\u003c\/a\u003e and Gorilla Kaffee Superbar Crema in red packaging – a strong espresso from Berlin.\u003c\/p\u003e\n\n\u003ch3\u003eWhich red at which hour?\u003c\/h3\u003e\n\u003cp\u003eRed has many temperatures: the cool blood-red, the warm cherry-red, the spicy chili-red, the velvety pomegranate-red.\u003c\/p\u003e\n\u003cp\u003eFor breakfast, we like the fruity red: Alpe Praga red currant, raspberry fruit spread, a spoonful of Lang wine vinegar cherry dressing in yogurt. For lunch, the spicy red: \u003ca href=\"\/en\/products\/ingo-holland-paprika-rosenscharf-80g\"\u003ehot paprika\u003c\/a\u003e by Ingo Holland on cream cheese, a dash of chili olive oil over the pasta.\u003c\/p\u003e\n\u003cp\u003eFor the evening, the velvety red: a glass of red vermouth on the rocks, an olive in the glass. Or the Berger premium dark chocolate with pomegranate with an espresso – a chocolate that is intense yet quiet. That is exactly how we see it, too.\u003c\/p\u003e\n\n\u003ch3\u003eProducers with a passion for red\u003c\/h3\u003e\n\u003cp\u003eEight manufactories define our red world – each with its own story about red.\u003c\/p\u003e\n\u003cp\u003eErich Stekovics in the Seewinkel region of Burgenland grows over three thousand varieties of tomatoes, from deep red cherry tomatoes to striped oxhearts. \"Each variety has its own flavor, its own place, its own day,\" as Erich emphasizes. His tomato chutney is a showcase of this diversity. The Kohl family in Unterinn on the Ritten plateau has been pressing apple juice for six generations. \"Not all apples are created equal,\" says Thomas Kohl, the charming apple juice affineur, who uses the mountain apple juice Rouge to create a cuvée of red-skinned mountain apples that is fruity, tart, and varietal.\u003c\/p\u003e\n\u003cp\u003eIngo Holland in Klingenberg, Lower Franconia, is both a Michelin-starred chef and a spice merchant. His hot paprika is slowly roasted from Spanish pimientos. \"A spice is not a powder, but a craft,\" says Ingo. The Giusti family from Modena provides the Giuseppe Giusti 3 Medaglie d’Oro balsamic vinegar, family-owned since 1605; sweet, dense, and velvety.\u003c\/p\u003e\n\n\u003ch3\u003eRed for Sunday roasts and candlelit dinners\u003c\/h3\u003e\n\u003cp\u003eRed is the color of festive meals. The Sunday roast, the birthday table, the candlelit dinner – everything breathes red.\u003c\/p\u003e\n\u003cp\u003eFor a candlelit dinner, we recommend the following trio: cola lemonade with gin as an aperitif, Stonewall Kitchen Honey Barbecue Sauce for the grilled meat, and for dessert, a Bonnat Noir 100% cocoa – no added sugar, just pure cocoa. Together, the three of them make an evening.\u003c\/p\u003e\n\u003cp\u003eFor the Sunday roast: a glass of \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-manufaktur-joerg-geiger\"\u003ePrisecco red fruity\u003c\/a\u003e, a slice of roast, and pasta from the Schaut noodle heart – red, heart-shaped noodles that Kerstin Krause likes to send to couples in love. Simply delicious.\u003c\/p\u003e\n\n\u003ch3\u003eRed for gifting, for those who wear red\u003c\/h3\u003e\n\u003cp\u003eA red crate is a love letter in paper form. We’ll put together a red box for you: Prisecco red fruity, tomato chutney, Berger premium pomegranate chocolate, and ketchup with Piment d’Espelette – a ketchup that can do more than just be red.\u003c\/p\u003e\n\u003cp\u003eFor an evening for two, we recommend the La belle-iloise sardines à la Luzienne in the gold and red tin, a glass of Helmut red vermouth, a slice of bread, and an hour of time.\u003c\/p\u003e\n\u003cp\u003eTake a look at our other \u003ca href=\"\/en\/collections\/farbwelten\"\u003ecolor worlds\u003c\/a\u003e too – red is the loudest, nine other colors are waiting quietly beside it.\u003c\/p\u003e\n","products":[{"product_id":"gorilla-kaffee-superbar-crema-rot-1kg","title":"Superbar Crema – red","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Superbar Crema, the Italian classic from the house of Joerges\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Superbar Crema is a robust espresso blend from the family-run roastery Joerges, made of 80 percent Arabica and 20 percent Robusta beans, dark roasted and low in acidity. Not a mild breakfast coffee, but an all-rounder with a dense, hazelnut-brown crema for an espresso experience just like in Italy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGorilla Superbar Crema\u003c\/strong\u003e brews a powerful espresso and is a classic from the coffee roastery A. Joerges in Obertshausen near Frankfurt. A blend of 80 percent Arabica and 20 percent Robusta, dark roasted, with chocolatey and nutty notes and a fine honey sweetness. Let yourself be surprised by its exceptionally stable, hazelnut-brown crema, which lasts until the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eChocolatey, nutty, with a hint of honey\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, the Superbar Crema shows chocolatey and nutty depth, accompanied by a subtle honey sweetness and a hint of berries that round off its character.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 8 out of 10, it is strong but not harsh, dark roasted and low in acidity. The nutty note in particular stands out in the finish and pleases the palate. This allows its aroma to carry through milk, remaining present in a cappuccino or latte macchiato.\u003c\/p\u003e\n\u003cp\u003eIts particularly stable, foamy crema is its trademark – so the superlative in its name is well-deserved. Chocolatey, nutty, and full-bodied, it stays consistent in the cup until the final sip.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety, then combined into a blend\u003c\/h3\u003e\n\u003cp\u003eThe beans for the Superbar Crema come from controlled growing regions in Central and South America and are roasted by variety at Joerges before being combined into the blend.\u003c\/p\u003e\n\u003cp\u003eThey mature in the drum for up to 20 minutes at 180 to 220 degrees Celsius. The longer and gentler this process, the rounder the chocolatey-nutty aroma and the more stable the crema. Master roaster Alexandr Beldnov oversees every batch, and only after roasting do the 80 percent Arabica and 20 percent Robusta unite to form this powerful classic.\u003c\/p\u003e\n\u003cp\u003eThe high Arabica content provides aroma and finesse, while the Robusta provides body and creates that hazelnut-brown crema reminiscent of a good espresso from an Italian bar. This creates the balance that makes the Superbar Crema a reliable daily classic.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-run roastery A. Joerges, founded in 2004 and now at home all over Europe.\u003c\/p\u003e\n\u003cp\u003eAs early as 1847, the firm in Frankfurt am Main was trading in fine delicacies before the Hühsam family took over in 1982 – today, Roman and Tim Hühsam lead the company. \"Good coffee for everyone,\" as Heinz Hühsam once concisely described his vision, still applies today, and the family supports the Mondberge initiative for the growing regions of their beans.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something a bit rounder or more refined, you will find the right variety in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the mild \u003ca href=\"\/en\/products\/gorilla-kaffee-kaffeehaus-mischung-gruen-1kg\"\u003eKaffeehaus Mischung\u003c\/a\u003e or the floral \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe hazelnut-brown crema comes from the portafilter\u003c\/h3\u003e\n\u003cp\u003eClassically prepared as an espresso from a portafilter machine, its hazelnut-brown crema is at its best. It is just as reliable in a fully automatic coffee machine and also performs well in a moka pot. For cappuccino and latte macchiato, it is best to dose it a little stronger, so that the chocolatey-nutty note carries reliably through the milk. Espresso just like in Italy.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130886478,"sku":"038JOE002","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-superbar-crema-rot-1kg.jpg?v=1750977756"},{"product_id":"morelli-linguine-peperoncino","title":"Linguine Peperoncino – Spicy Pasta with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Peperoncino by Pasta Morelli, red chili linguine from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with red chili pepper and colored with dehydrated beetroot. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a clear bag, cooking time 8 to 9 minutes. Pure durum wheat pasta without eggs, with a mild spicy flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Peperoncino\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbons made from Italian durum wheat semolina, flavored with dried red chili and colored with dehydrated beetroot. The characteristic red tone comes from the beetroot, not the chili—the latter provides the pleasantly fiery seasoning. This pasta is a pure durum wheat variety without eggs. Like all Morelli pasta, it contains added fresh wheat germ, which Morelli has been incorporating into every dough since 1860, releasing a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eRed linguine with a fine chili kick\u003c\/h3\u003e\n\u003cp\u003eWhen opening the box, you are met with a warm, piquant aroma reminiscent of freshly dried bell peppers with a slightly toasted undertone. The linguine has a warm brick-red color with an orange tint—the color comes from the dehydrated beetroot powder, not the chili. Sometimes small, darker pieces of chili are visible in the pasta. The surface remains rough and matte, as with all bronze-drawn linguine from Morelli, ensuring that every sauce sticks well.\u003c\/p\u003e\n\u003cp\u003eWhile cooking, the pasta water turns slightly reddish, and the scent of chili rises along with the characteristic cereal notes of the wheat germ. On the palate, the pasta first reveals a warm, powerful depth from the beetroot, then the chili unfolds with a well-balanced spiciness—not brutally hot, but pleasantly tingly. A malty wheat germ note lingers in the finish. This is a pasta that confidently brings its own flavor to the table, so you should use sauce sparingly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Linguine Peperoncino?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already has so much personality and spice that it does not pair well with aggressive sauces. The standard recipe is Aglio, Olio e Peperoncino—simply toss the linguine in good olive oil with garlic, a splash of cooking water to bind the sauce, and top with shaved Pecorino or Parmigiano. If you have guests who prefer milder flavors, just omit the additional fresh chili in the olive oil; the heat of the pasta itself is sufficient.\u003c\/p\u003e\n\u003cp\u003eOther companions that suit the chili seasoning: a classic tomato sauce with garlic (creating an Arrabbiata variation), creamy ricotta with lemon zest (to mellow the heat), shrimp in olive oil, grilled octopus, or a tuna carbonara. Vegetable ratatouille with zucchini, eggplant, and bell peppers also works well. With grilled meat, the pasta harmonizes particularly well with spicy salsicce or Italian sausages. Avoid: creamy white sauces without a counterbalance, as the fatty cream amplifies the chili heat rather than balancing it, and sweet variations with lots of mascarpone or honey.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil per 250 g of pasta, salt with a tablespoon of sea salt, and add the linguine. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining—it will help bind the sauce perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which a new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach, incorporating the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" which loosely translates to \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right by the train station. The factory continues to operate there today, run by Dino Morelli and his three children, Lucia, Antonio, and Marco, representing the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the wheat’s aromas and the germ within the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine in our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e share the same durum wheat semolina base and wheat germ content: \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper, and \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico\u003c\/a\u003e with garlic and basil. Along with the Linguine Peperoncino, these offer three varieties for three different moods: spicy-hot, lemon-fresh, and herbal-warm.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131967822,"sku":"040DAN0002","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-mit-peperoncino.jpg?v=1763128793"},{"product_id":"schaut-bunte-nudeln-in-herzform-300g","title":"heart-shaped colored pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Heart Pasta as an Edible Greeting\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful heart-shaped pasta from Schaut are egg noodles in three colors: red from tomato, green from spinach, and natural from pure egg dough. Handmade in a small workshop on the edge of the Swabian Jura, intended as a little gift you can eat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful heart-shaped pasta\u003c\/strong\u003e are handmade egg noodles from the Schaut pasta workshop in Andelfingen, shaped into little hearts using bronze dies. Their colors don't come from a dye pot, but from tomato and spinach powder. In this way, 35 percent fresh egg and durum wheat semolina are turned into colorful hearts that smile up from every plate.\u003c\/p\u003e\n\n\u003ch3\u003eColor from tomato and spinach, not from a pot\u003c\/h3\u003e\n\u003cp\u003eThe heart pasta glows in red, green, and golden yellow, and every color has its own reason. Even before cooking, you can see that no one has helped things along with food coloring.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the natural one comes from the egg alone. No artificial colors, just what nature provides. The bronze dies give the colorful heart-shaped pasta its fine, rough surface that holds sauce well.\u003c\/p\u003e\n\u003cp\u003eThere is 35 percent fresh egg in the dough, along with durum wheat semolina, as with all pasta from Schaut. After 10 to 12 minutes, the hearts are cooked and remain firm to the bite, al dente, and cheerfully colorful, without ever becoming mushy. Every single heart is extruded through the bronze die and then gently dried, without any rush.\u003c\/p\u003e\n\n\u003ch3\u003eA gift you can eat\u003c\/h3\u003e\n\u003cp\u003eHeart pasta is the edible token of appreciation for those who already have everything. For Valentine's Day, weddings, Mother's Day, or just because you’re thinking of someone. Whether you hand them to a loved one or bring a little color to your own plate, these hearts are always well-received.\u003c\/p\u003e\n\u003cp\u003eOn the plate, the colorful hearts don't need a heavy sauce—they are the eye-catcher themselves. A little melted butter, some Parmesan, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Kids love the hearts plain with butter, without any greens on them. Put them into boiling water just before serving so they retain their shape and color.\u003c\/p\u003e\n\u003cp\u003eThose looking to give a gift often grab several varieties at once. Alongside the hearts, there are \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky noodles\u003c\/a\u003e in the shape of clover leaves, an equally lovely greeting. A 300-gram pack is enough for two to three servings; a pretty trio is created by combining the hearts with the clover leaves and the stars from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eMade with heart in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta workshop, Brigitte Schaut pushes the dough through bronze dies—natural, red, and green—until lots of little hearts are created. The family has been making pasta here since 1993; it all started back then with eggs from their own farm and a converted garage.\u003c\/p\u003e\n\u003cp\u003eThe small beginning grew into a workshop with transparent production, where they still work today in the third generation. The dough dries slowly, depending on the weather, following the motto \"Time for the Special.\" The family makes over twenty types of pasta this way, from simple to playful. In 2013, an extension with its own sauce kitchen was added; since then, the pasta sauces have been created there as well.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, the durum wheat semolina from France because it makes the pasta firmer. In addition to the heart pasta, you can find more \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e with us. Pasta that comes from the heart.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132655950,"sku":"040SCH014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-von-Herzen-v.jpg?v=1750977809"},{"product_id":"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":"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":"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-sardinen-in-tomatensauce","title":"Sardines in Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in tomato sauce from la belle-iloise, mild and rounded\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines in tomato sauce from la belle-iloise are whole fish from Quiberon in a mild sauce made from reduced tomato paste. Sunflower oil instead of olive oil keeps the flavor profile neutral, allowing the fruitiness of the tomato to take center stage with the fish resting underneath.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in tomato sauce\u003c\/strong\u003e are the classic canned fish from la belle-iloise in Quiberon, Brittany. In the flat tin, whole sardines are nestled in a seasoned sauce of tomato concentrate, along with sunflower oil, a little vinegar, and salt. The sauce is meant to be eaten as well.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the tomato does for the fish\u003c\/h3\u003e\n\u003cp\u003eThe sauce is fruity and mild, with a slight acidity from the vinegar that cuts through the richness of the oily fish. It coats every fillet without overpowering it, and remains thin enough to be mopped up with bread.\u003c\/p\u003e\n\u003cp\u003eThe sunflower oil is the silent ingredient here: it contributes almost no flavor of its own and leaves all the room for the tomato. This is precisely the difference compared to sardines in oil, where the olive oil itself plays a role and introduces a second fruit-like note.\u003c\/p\u003e\n\u003cp\u003eIn the sealed container, everything cooks together slowly, which is why the bones become soft enough to eat. Anyone who remembers sardines from childhood will find the taste they recall right here.\u003c\/p\u003e\n\n\u003ch3\u003eCanned fish with couscous and pasta\u003c\/h3\u003e\n\u003cp\u003eWith fluffy couscous, fresh mint, and a squeeze of lemon, this can becomes a light lunch in just a few minutes.\u003c\/p\u003e\n\u003cp\u003eTossed over short pasta and stirred with its own juices, it makes for a quick sauce that needs nothing else. On toasted bread with a slice of hard-boiled egg, it is served just as it has been eaten on the coast for generations.\u003c\/p\u003e\n\u003cp\u003eWarm them briefly in a pan over a low flame, and the fillets will remain whole without falling apart. Cold, straight from the can, it is the fastest meal a kitchen can offer, with a slice of bread as the only side.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato is turned into concentrate\u003c\/h3\u003e\n\u003cp\u003eFresh tomatoes consist almost entirely of water, and water has no place in a tin because it would dilute the flavor and cause the fish to become mushy.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is cooked down for a long time until the water is gone and the sugars, acidity, and color are densely concentrated. This concentrate forms the red broth, which is then cooked together with the fillets in an autoclave.\u003c\/p\u003e\n\u003cp\u003eFor la belle-iloise, the sardines arrive in season off the Breton coast and are cleaned and packed by hand on the very day they are caught. At la belle-iloise, this recipe is one of their most understated, and it has outlasted every passing trend.\u003c\/p\u003e\n\u003cp\u003eTomatoes only arrived in Breton canned goods in the nineteenth century, when people on the coast were looking for a recipe that didn't require expensive olive oil. This bit of thriftiness turned into a classic in its own right, one that can be found in almost every French pantry to this day.\u003c\/p\u003e\n\n\u003ch3\u003eThe supply for an empty fridge\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin lasts for years, and it is what you reach for when there is nothing fresh left in the evening. Once opened, transfer any leftovers, including the sauce, into a jar and eat them the next day. More \u003ca href=\"\/en\/collections\/sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e can be found alongside, and the complete range from la belle-iloise can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g","offer_id":53071139832142,"sku":"048LAB001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-tomatensauce.jpg?v=1750977994"},{"product_id":"beauharnais-fasanenpastete-mit-sauerkirschen-180g","title":"Pheasant pâté with sour cherries","description":"\u003ch2 id=\"speakable-headline\"\u003ePheasant pâté with sour cherries, refined and festive\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais pheasant pâté with sour cherries is a French pheasant terrine with about a quarter pheasant meat, refined with dry red wine. Not a coarse liver pâté, but an elegant *terrine de faisan aux griottes*, just as it is served in France during the game season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePheasant pâté with sour cherries\u003c\/strong\u003e brings game bird elegantly into a jar: the *terrine de faisan aux griottes* from Beauharnais in Strasbourg, Alsace. Pheasant and sour cherry are a sophisticated pair – the tart-sweet fruit plays against the delicate, slightly nutty game meat, turning the pâté into a festive appetizer. Pheasant is considered a noble game bird, and the cherry makes it approachable.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate game bird meets tart cherry\u003c\/h3\u003e\n\u003cp\u003eThe pheasant terrine tastes finer and milder than robust game pâtés; the pheasant meat remains delicate and slightly nutty. About 25% pheasant meat and 9% sour cherries give it its character, while the dry red wine adds depth and a dark base note that is reminiscent of a good glass of wine paired with game.\u003c\/p\u003e\n\u003cp\u003eIt is smooth and well-rounded on the palate, never heavy – the cherry keeps everything fresh and festive, while the poultry liver makes it spreadable. The consistency remains pleasantly coarse, as befits a true terrine. This is what game season tastes like when it’s done elegantly.\u003c\/p\u003e\n\u003cp\u003ePheasant with cherry is no coincidence, but an old trick of game cookery: the lean game bird gains juiciness and a festive tone from the fruit. If you like hearty game pâtés but want something a touch more refined, this is the perfect choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game season and the appetizer table\u003c\/h3\u003e\n\u003cp\u003eIn autumn and winter, when game is in season, the pheasant pâté is served spread on fresh baguette with a few crunchy cornichons – a refined appetizer in an instant. On festive days, Christmas, or New Year’s Eve, it makes an elegant addition to an appetizer board.\u003c\/p\u003e\n\u003cp\u003eA fruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-himbeere-balsamessig\"\u003eraspberry chutney\u003c\/a\u003e picks up the cherry note, and a glass of robust red wine pairs well, too. On dark bread with lamb's lettuce it makes for a fine supper, on crackers it serves as an hors d'oeuvre when guests arrive – a dab of mustard is also a perfect accompaniment.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a fruity-savory combination, serve it alongside our \u003ca href=\"\/en\/products\/beauharnais-entenpastete-mit-orange-180g\"\u003educk terrine with orange\u003c\/a\u003e as a little terrine duo on a board. Two jars thus become a French appetizer platter that leaves an impression, with zero cooking required.\u003c\/p\u003e\n\n\u003ch3\u003eGame pâtés in the French tradition\u003c\/h3\u003e\n\u003cp\u003ePheasant with cherry is a classic of game cuisine: the fruit provides acidity and freshness, which the delicate game bird tolerates wonderfully. This terrine captures that principle in a 180g jar, entirely without the need for plucking or roasting.\u003c\/p\u003e\n\u003cp\u003eBehind this pheasant pâté is Beauharnais Carlant, a delicatessen from Strasbourg in Alsace that has been collecting French classics for about 25 years. The terrines are created in small workshops according to regional recipes from across Alsace, Burgundy, and the Périgord; the liver is processed fresh. Preserving game birds in jars has a long tradition in France.\u003c\/p\u003e\n\u003cp\u003eThe range is worth exploring, as you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us – from hare pâté with rosemary to wild venison pâté with porcini mushrooms. There is one for every season and a jar for every game lover that they haven't tried yet.\u003c\/p\u003e\n\n\u003ch3\u003ePickled cherries on the side\u003c\/h3\u003e\n\u003cp\u003eThe terrine shows its full aroma when slightly chilled; take it out of the refrigerator about 15 minutes before serving. It will then become spreadable, and the notes of cherry and red wine will shine through beautifully. A few pickled cherries or a spoonful of lingonberries on the side emphasize the fruity profile. Once opened, it will keep in the refrigerator for a few days – rarely a problem when guests are around.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144780110,"sku":"048DAN0001","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-fasanenpastete-sauerkirschen-180g.jpg?v=1750978156"},{"product_id":"giuseppe-giusti-3-medaglie-doro-250ml","title":"3 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe dense favorite with plum and honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 3 Medaglie d'Oro Il Denso by Giuseppe Giusti is a dense, sweet Aceto Balsamico di Modena IGP with notes of plum, honey, and vanilla. The most requested of the Collezione Storica, winner of the 2009 Feinschmecker test, and made for drizzling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e3 Medaglie d'Oro\u003c\/strong\u003e, known as Il Denso, is the dense and sweet \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Giuseppe Giusti in Modena, three gold medals strong. Produced from late-harvested, sun-dried grapes, it displays stewed plum and red fruit with a hint of honey and vanilla. The balsamic for the final touch on the plate.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.32, it pours from the spoon like syrup and stays on the food instead of running off. A few drops are enough, because what counts here is not the quantity, but the concentration. It’s no wonder so many declare it their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eStewed plum, honey, a touch of vanilla\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro smells of plum compote and red fruits; on the palate, a deep sweetness follows with warm acidity and a long, woody, spicy finish.\u003c\/p\u003e\n\u003cp\u003eVelvety, dense, and syrupy, it coats food with a dark sheen. The sweetness is present, but it never becomes cloying because the acidity balances it out. Those who prefer something even deeper and more concentrated should step up to the \u003ca href=\"\/en\/products\/giuseppe-giusti-4-medaglie-doro-250ml\"\u003eeven denser 4 Medaglie d'Oro\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDrizzle over Parmesan and strawberries\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro likes to take the stage at the end, over fresh or stuffed pasta, grilled meat, soft cheese, fruit salad, and dessert.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a chunk of aged Parmesan, its sweetness captures the saltiness particularly beautifully. Over ripe strawberries or a scoop of vanilla ice cream, it becomes a quick dessert, and it provides a glistening finish on a risotto. With a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side, you already have half of Italian cuisine.\u003c\/p\u003e\n\u003cp\u003eIt is only important that it is used raw and added to the dish at the very end, as its delicate aromas do not handle heat for long. Those looking for a balanced all-rounder for everyday use should keep the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eversatile 2 Medaglie d'Oro\u003c\/a\u003e on hand.\u003c\/p\u003e\n\n\u003ch3\u003e2009 Test winner from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro matures in French oak barrels, in use since 1900, filled according to the Solera principle from the house's own batteries.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden key ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was even named an official supplier to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the magazine Der Feinschmecker named Il Denso the test winner, an accolade that confirms its reputation as the secret star of the range. Exactly this blend of dense sweetness and award-winning origin makes it the most popular of the five vinegars. As an Aceto Balsamico di Modena IGP, it is bottled in the historic \"Champagnotta\" bottle and comes to you in a 250 ml format.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e, from the light Silver to the dense Banda Rossa. Il Denso is the golden centerpiece, dense enough for drizzling yet affordable for every day. Quite an achievement for so much fruit in a single drop.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147237710,"sku":"046WIL3813","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-3-medaglie-oro-il-denso.jpg?v=1750978251"},{"product_id":"stonewall-kitchen-honey-sriracha-barbecue-sauce","title":"Honey Sriracha Barbecue Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eHoney Sriracha Barbecue Sauce by Stonewall Kitchen, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHoney Sriracha Barbecue Sauce by Stonewall Kitchen is a sweet and spicy tomato-based barbecue sauce where honey meets Thai Sriracha chili paste. Molasses and a hint of hickory smoke provide a dark foundation for the sweetness, upon which the heat slowly builds.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoney Sriracha Barbecue Sauce\u003c\/strong\u003e is the fiery barbecue sauce from Stonewall Kitchen in York, Maine, made for ribs, chicken wings, and burgers. Tomato paste, apple cider vinegar, and brown sugar form the base, while Sriracha and cayenne pepper provide the heat. This makes it the bolder sister of the Honey Barbecue sauce from the same maker.\u003c\/p\u003e\n\n\u003ch3\u003eSweet tomato, dark molasses, building heat\u003c\/h3\u003e\n\u003cp\u003eA dark red, medium-thick sauce flows from the bottle, smelling first of tomato and honey, and only then of chili.\u003c\/p\u003e\n\u003cp\u003eTomato paste and apple cider vinegar create a fruity, tangy foundation; brown sugar and honey layer sweetness on top, while molasses pulls a dark, slightly bitter thread through it all. The Sriracha only makes its presence known after a few seconds, with the garlic-forward chili heat for which the Thai paste is known. Cayenne pepper follows, causing the heat to build throughout the entire bite.\u003c\/p\u003e\n\u003cp\u003eSoy sauce and a dash of liquid smoke remain in the background, giving the sauce a savory depth that elevates it beyond simple fire. It is thick enough to cling to meat and thin enough to be brushed on easily.\u003c\/p\u003e\n\n\u003ch3\u003eBarbecue sauce for ribs, wings, and burgers\u003c\/h3\u003e\n\u003cp\u003eIt shines on anything that comes hot off the grill and can handle a sticky glaze.\u003c\/p\u003e\n\u003cp\u003eChicken wings and ribs get their shine from it, it serves as a red streak beneath the patty on a burger, and it brings significantly more fire to pulled pork. Brush it on only in the final minutes so the sugar caramelizes without burning.\u003c\/p\u003e\n\u003cp\u003eIt works just as well as a dip for sweet potato wedges or grilled corn, and a spoonful can season a quick pan of chicken and rice. If you want to make a marinade, thin it out with a little oil and lime juice to let it soak into chicken drumsticks overnight.\u003c\/p\u003e\n\n\u003ch3\u003eMolasses gives the sweetness its dark foundation\u003c\/h3\u003e\n\u003cp\u003eMolasses is the dark syrup left over from cane sugar production once the crystals have been separated.\u003c\/p\u003e\n\u003cp\u003eIt has a bold, slightly bitter taste with a hint of licorice, and that is exactly what keeps the sweetness of a barbecue sauce grounded. Stonewall Kitchen uses it twice here: once pure and once in the brown sugar, which itself consists of sugar and molasses.\u003c\/p\u003e\n\u003cp\u003eThe liquid smoke comes from hickory wood, with its smoke captured in water, allowing Stonewall Kitchen to bring the smoker into the bottle. Pure cane sugar follows honey on the ingredient list, rounding out the edges brought by the molasses.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the honey, then the fire\u003c\/h3\u003e\n\u003cp\u003eWhen the wings are gleaming on the grill and smoke is drifting across the garden, its moment has arrived: first the sweetness, then the heat that lingers. A cold beer on the side takes the edge off, and for those who are serious, a second spoonful is in order. Once opened, the bottle will keep in the refrigerator for several weeks.\u003c\/p\u003e\n\u003cp\u003eFor something milder, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-honey-bbq-sauce\"\u003eHoney Barbecue Sauce\u003c\/a\u003e. More bottles for the grill can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-grill-bbq-saucen\"\u003eGrill and BBQ Sauces\u003c\/a\u003e, and the entire range is in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071150186830,"sku":"049HER0061","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-honey-sriracha-barbecue-sauce.jpg?v=1750978348"},{"product_id":"azada-olivenoel-mit-chili","title":"Olive oil with chilli","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Chili Olive Oil, Organic Chili Olive Oil from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Chili Olive Oil is an organic olive oil from Tarragona in which fresh chili peppers are pressed together with the Arbequina olive. No chili flavoring, but real peppers – spicy, savory, Mediterranean. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Chili Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing fresh chili peppers together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in 2009 in Tivissa. Gluten-free, vegan, lactose-free – the spicy condiment oil for Mediterranean cuisine, pizza, pasta, and marinades.\u003c\/p\u003e\n\u003ch3\u003eSpiciness with character, not overwhelming\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil smells of fresh chili peppers with green Arbequina notes in the background; on the palate, it has a fine heat that builds up slowly.\u003c\/p\u003e\n\u003cp\u003eThe oil flows over the tongue like the plain variety, with a warm chili note derived from the pressed peppers—not from aromas or concentrates. The heat is clear but not brutal: it comes on slowly and lingers in the throat without masking the flavor of a dish.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to chili powder or flavored oils: here you can taste the juice of the pepper, not just the capsaicin. The olive remains in the background, leaving the stage to the fruity heat—a process that tastes different from any artificially flavored oil.\u003c\/p\u003e\n\u003ch3\u003eSpiciness for pasta, pizza, marinades\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil is the seasoning for Mediterranean cuisine—over pasta, on pizza, in marinades for grilled meat and fish.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for spicy pasta sauces like Aglio e Olio, over Pizza Diavolo, in a tomato marinade for grilled chicken, or drizzled over grilled fish. But also try it over fresh avocado toast with salt, with roasted chickpeas, in a bowl of hummus, or simply over a fried egg—a few drops are enough.\u003c\/p\u003e\n\u003cp\u003eThe heat is most intense when freshly opened. Over time, it becomes milder, which is not necessarily a bad thing for chili oils—if you want the full punch, use the small bottle first; if you prefer it rounder, let it age for a few weeks.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003eplain variety\u003c\/a\u003e for dishes without heat and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic variety\u003c\/a\u003e for an intense Mediterranean profile.\u003c\/p\u003e\n\u003cp\u003eThose who want to discover the entire brand can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\u003ch3\u003eChili peppers and olives, pressed together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, fresh chili peppers go into the company's own mill together with the Arbequina olives—not as powder, not as extract, but as whole peppers.\u003c\/p\u003e\n\u003cp\u003eThe chili peppers are pressed whole with the Arbequina olives—including seeds and flesh, so that the full character of the heat enters the oil. This way, the heat remains naturally distributed: not in concentrated pockets like with capsaicin concentrate, but evenly with every drop.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as \"the taste of Spain on the plate\"—this also applies to the chili olive oil, which captures Spanish spice in a bottle.\u003c\/p\u003e\n\u003cp\u003eThe chili olive oil from the company's own mill in Tarragona comes in two sizes: in a white 100 ml glass bottle for a first try and a 225 ml glass bottle for stock—both with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eSpanish spice without flavor tricks—fresh peppers in the oil, not in the jar.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159689550,"sku":"045AZA0012","price":9.2,"currency_code":"EUR","in_stock":true},{"title":"225 ml","offer_id":59667800162638,"sku":"045AZA0034","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-chili-100ml.jpg?v=1750978542"},{"product_id":"manufaktur-u-tomatensuppe-400g","title":"Tomato soup with basil dumplings","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy Tomato Soup with Basil Dumplings\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Tomato Soup with Basil Dumplings from Manufaktur U is a creamy soup made from sun-ripened tomatoes with small, hand-rolled basil dumplings made from pork and beef. This is no watery canned tomato soup, but a ready-to-serve soup from a small, carefully selected artisanal producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato Soup with Basil Dumplings\u003c\/strong\u003e at Manufaktur U stands for a Mediterranean-spiced creamy tomato soup: sun-ripened tomatoes simmer in a homemade beef bone and vegetable broth, refined with a splash of red wine and cream. Small basil dumplings made of ground pork and beef give the 400 ml can its hearty touch.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, creamy, and with a savory basil note\u003c\/h3\u003e\n\u003cp\u003eAs you heat it up, a sweet, fruity tomato aroma rises, while the bright red soup gathers in the ladle, interspersed with the small, light-colored dumplings. From the very first glance, you can tell that this is not a watered-down, concentrated soup.\u003c\/p\u003e\n\u003cp\u003eThe full sweetness of the sun-ripened tomatoes meets Mediterranean spices and a hint of red wine, while the cream binds everything into a perfectly smooth consistency. Fruity, savory, hearty – the basil dumplings add a small, meaty surprise to the otherwise smooth soup with every bite.\u003c\/p\u003e\n\u003cp\u003eIf you serve it at about 75 degrees Celsius, you will first taste the sweetness of the tomatoes before the dumplings with their savory meat note restore the balance, spoonful by spoonful, until the can is empty.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy and served in just a few minutes\u003c\/h3\u003e\n\u003cp\u003ePour the contents of the can into a pot and heat for a good 5 minutes, stirring, until the tomato soup is gently bubbling and the scent of tomatoes and basil fills the entire kitchen.\u003c\/p\u003e\n\u003cp\u003eA few fresh basil leaves on top and a dollop of crème fraîche provide freshness and contrast, even if you don't have fresh basil on hand. The 400 ml is enough for one portion as an appetizer, or as a small main course when supplemented with toasted bread on a hungry day.\u003c\/p\u003e\n\u003cp\u003eIf you would like to continue trying the range, you can also find the hearty \u003ca href=\"\/en\/products\/manufaktur-u-erbsensuppe-400g\"\u003ePea Soup with Smoked Pork\u003c\/a\u003e and the creamy \u003ca href=\"\/en\/products\/manufaktur-u-kartoffelsuppe-400g\"\u003ePotato Soup with Bacon\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both cooked according to the same principle. Unopened, the can will keep for up to 2 years, with no refrigerator required.\u003c\/p\u003e\n\n\u003ch3\u003eHand-rolled instead of machine-formed\u003c\/h3\u003e\n\u003cp\u003eBehind the Tomato Soup with Basil Dumplings is no large-scale kitchen, and certainly not our own: it is cooked for us by a small artisanal workshop that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because that is where the small dumplings are still shaped by hand, rather than being pressed on an assembly line.\u003c\/p\u003e\n\u003cp\u003eIngredients like tomatoes and basil are hand-selected and processed before they simmer with the dumplings in the slowly cooked broth – production takes place in an EC-certified artisanal facility. The soup is naturally so aromatic that it requires no flavor enhancers, relying solely on the ripeness of the tomatoes and the care taken during production.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U range now includes ten soups in our shop, from this tomato soup with dumplings to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eCream of Game Soup with Venison Dumplings\u003c\/a\u003e – each one still prepared by hand before being cooked in small batches. You can taste this difference from the very first spoonful, long before the last dumplings are fished out of the soup.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071169814862,"sku":"048UHL0003","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lieblings-tomatensuppe-manufaktur-u.jpg?v=1750978815"},{"product_id":"stonewall-kitchen-honey-bbq-sauce","title":"Honey Barbecue Sauce","description":"\u003ch2\u003eHoney Barbecue Sauce – Grill Sauce from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eHoney Barbecue Sauce\u003c\/strong\u003e is the most popular American barbecue sauce in our shop. No longer an insider tip in the USA, Stonewall Kitchen is now considered the number one sauce among gourmets in Germany too. The Honey Barbecue Sauce is the perfect grill sauce, tomato-based, with a slight spiciness and the pleasant sweetness of brown sugar. The many tomatoes create a pleasant fruitiness in the sauce.\u003c\/p\u003e\n\u003ch3\u003eHoney BBQ Sauce – good with Currywurst\u003c\/h3\u003e\n\u003cp\u003eThe sweet aroma of fruity fresh tomatoes, selected honey, fine extracts of chili and aromatic paprika oil give the Honey BBQ Sauce just the right amount of sweetness, spice and heat. Refined by the addition of brown sugar, gourmets will finally get their money's worth. The Honey Barbecue Grill Sauce is our insider tip for Currywurst fans. Add a little Anapurna Curry from Ingo Holland over the sauce and you will enjoy the best Currywurst of your life. We offer fast delivery, purchase on account and the Trusted Shops guarantee.\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – Sauce from the USA\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA uses only the finest ingredients for its exceptional Stonewall Kitchen Grill Sauce. Since its founding in 1991, excellent quality and taste have been constant companions of Stonewall Kitchen. The company's history began with founders Jonathan Kind and James Scott at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have received multiple awards at culinary fairs.\u003c\/p\u003e\n\u003cp\u003eWe have a large selection of different varieties of Stonewall Kitchen Grill Sauce in stock!\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071180366158,"sku":"049HER0014","price":13.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-honey-bbq-sauce.jpg?v=1750979021"},{"product_id":"mathez-trueffel-fantaisie-karamell-250g","title":"Truffle Fantasy Caramel – 250g","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffes Fantaisie Caramel with a hint of salt\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMathez Truffes Fantaisie Caramel are French chocolate truffles with salted caramel, dusted in dark cocoa powder and packaged in a red ballotin box. The soft ganache center contains crunchy caramel bits and a fine pinch of salt – sweet, salty, and with a satisfying crunch.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTruffes Fantaisie Caramel\u003c\/strong\u003e take the powdery original recipe from Chocolat Mathez and refine it with Breton-style salted caramel. Crunchy caramel pieces are incorporated into the soft ganache made from West African cocoa, along with a hint of salt that keeps the sweetness vibrant. The red ballotin contains a bag with 250g of these caramel truffles – they are best enjoyed slightly chilled, when the caramel has a delicate crunch. The red decorative box with its French flair makes you look forward to what's inside from the moment you see it.\u003c\/p\u003e\n\u003ch3\u003eSweet caramel meets a pinch of salt\u003c\/h3\u003e\n\u003cp\u003eFirst comes the soft melt of the ganache, then the crunch of the caramel pieces, and right at the end, the salt makes its appearance.\u003c\/p\u003e\n\u003cp\u003eThe salted caramel brings butter and toffee into the mix, while the salt balances it out, taking the edge off the sweetness. This creates that back-and-forth between sweet and salty, soft and crunchy, warm and savory, that makes it hard to stop eating. After the last bite, the salt lingers on the tongue for a moment, like a soft aftertaste. Oh là là, as the French say – and this time, we have to agree.\u003c\/p\u003e\n\u003ch3\u003eBreton-style salted caramel\u003c\/h3\u003e\n\u003cp\u003eThe inspiration is the famous caramel au beurre salé from Brittany, where caramel has traditionally been cooked with salted butter. Mathez translates this specialty into its powdery truffle form.\u003c\/p\u003e\n\u003cp\u003eFor these truffles, the original recipe of soft ganache and dark cocoa powder is combined with finely chopped caramel and a trace of salt. The caramel pieces account for about 5 percent – just enough to provide a crunch in every bite without overpowering the ganache. Unlike caramel au beurre salé enjoyed with a spoon, everything here remains firm and crunchy because the caramel is in pieces rather than as a soft cream in the center.\u003c\/p\u003e\n\u003ch3\u003eA classic from Anjou, since 1934\u003c\/h3\u003e\n\u003cp\u003eThe foundation comes from Chocolat Mathez in Châteauneuf-sur-Sarthe in Anjou, where Alaüs Mathez hand-molded the first cocoa truffle in 1934.\u003c\/p\u003e\n\u003cp\u003eOver the decades, many varieties have been added to the pure original – in the 1990s, entrepreneur Éric Fischer brought new ideas and select flavor artisans to the company. The caramel variety is now one of the most popular and, like its siblings, travels to over 40 countries. Anyone who has tasted the combination of cocoa, caramel, and salt quickly understands why. The recipe has remained the same over the years; only the tin and the ballotin get a new look every now and then.\u003c\/p\u003e\n\u003ch3\u003eWith espresso and as a gift\u003c\/h3\u003e\n\u003cp\u003eCaramel and salt are particularly well-complemented by a strong espresso or a milk coffee, as the roasted notes pick up on the toffee. The caramel truffles also pair beautifully alongside a scoop of vanilla ice cream or a glass of cider. The red ballotin also makes them a lovely gift when you don’t want to arrive empty-handed.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it pure, you can find the \u003ca href=\"\/en\/products\/mathez-trueffel-fantaisie-250g\"\u003eOriginal without caramel\u003c\/a\u003e in the gold ballotin; things get fruity with the \u003ca href=\"\/en\/products\/mathez-truffes-fantaisie-cointreau-500g\"\u003eCointreau variety\u003c\/a\u003e, and all types can be found under the \u003ca href=\"\/en\/collections\/mathez\"\u003eMathez chocolate truffles\u003c\/a\u003e. One last note: the truffles are heat-sensitive and only ship at temperatures up to 20 degrees Celsius – in summer, it is better to choose chilled express shipping.\u003c\/p\u003e\n","brand":"Mathez","offers":[{"title":"250 g","offer_id":53071187018062,"sku":"030GOU0005","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mathez-trueffel-truffes-fantaisie-karamell.jpg?v=1750979145"},{"product_id":"the-original-australian-tomato-ketchup-for-grownups","title":"Tomato Ketchup for Grown-Ups","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Ketchup for Grownups with Jalapeño Heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tomato Ketchup for Grownups by The Original Australian is a fruity, spicy ketchup made from sun-ripened tomatoes and jalapeños, with a subtle smoky note. The grown-up answer to sweet children's ketchup, for fries, burgers, and everything off the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTomato Ketchup for Grownups\u003c\/strong\u003e is a \u003cstrong\u003espicy ketchup\u003c\/strong\u003e in The Original Australian range, created according to the recipes of Australian chef Garry Sullivan. Sun-ripened tomatoes meet jalapeño chilies and selected spices, accompanied by a fine smoky depth. A ketchup that tastes of more than just sugar.\u003c\/p\u003e\n\n\u003ch3\u003eFruity tomato, jalapeño, and a touch of smoke\u003c\/h3\u003e\n\u003cp\u003eFirst you taste the ripe tomato, then the jalapeño heat arrives, with a faint smoky note underneath.\u003c\/p\u003e\n\u003cp\u003eWhere the usual ketchup is primarily sweet, this one keeps the sweetness brief and follows up with spice. The jalapeños bring a medium green fire that isn't overwhelming, but is definitely there. The consistency remains thick and velvety, as a ketchup should be, just with more to say.\u003c\/p\u003e\n\u003cp\u003eIn the end, it’s more than just a red blob: a spicy ketchup with character that remains exciting even straight off the spoon. Fruity, spicy, smoky – that is how grown-up ketchup tastes.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, burgers, and hot dogs\u003c\/h3\u003e\n\u003cp\u003eThe Tomato Ketchup for Grownups likes everything you would usually dip in sweet ketchup: fries, onion rings, burgers, hot dogs, and finger food. It is the dip that gives a simple snack some attitude.\u003c\/p\u003e\n\u003cp\u003eIt tastes especially good with crispy fries and bratwurst, where its heat wakes up the fatty flavors. It turns a simple currywurst into one for adults and adds depth to stirred sauces or stews. It also finds its place with scrambled eggs or in a wrap. If you like it smoky-mild, try the \u003ca href=\"\/en\/products\/the-original-australian-awesome-steak-sauce-250ml\"\u003eAwesome Steak Sauce\u003c\/a\u003e; you can find more red temptation in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that has grown up\u003c\/h3\u003e\n\u003cp\u003eThe Original Australian is the barbecue sauce brand of Australian chef Garry Sullivan, whose recipes have been in development since the 1980s.\u003c\/p\u003e\n\u003cp\u003eThe name is a tongue-in-cheek promise: this ketchup has left the kids' table. Garry, who opened his first restaurant in 1976 and collected awards for his sauces in the USA and Canada, gives it the seasoning of a chef, not a sugar factory. After all, a chef doesn't do things by halves, even when it comes to ketchup.\u003c\/p\u003e\n\u003cp\u003eIts trademark remains the crocodile, which has stood for Australian casualness since the 1986 box-office hit. In 2015, his work earned him the rare \"Black Hat\" honorary title, but he has preferred to convince through the plate for over 25 years. You can find more from his kitchen among the \u003ca href=\"\/en\/collections\/the-original-australian\"\u003ebarbecue sauces from The Original Australian\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBurger dip with mayonnaise and lime\u003c\/h3\u003e\n\u003cp\u003eFor a quick burger dip, stir 50 ml of ketchup with a bit of mayonnaise and a squeeze of lime, and you have a spicy sauce with bite. It also works well as a base for a homemade barbecue sauce with a bit of brown sugar and smoked salt, or you can just go straight for the ready-made \u003ca href=\"\/en\/products\/the-original-australian-bbq-sauce-355ml\"\u003eBBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 355 ml bottle will season many a grill night, and a dab on a cheese toast will make even adults grin. Once opened, it belongs in the fridge, where it keeps for a long time. It’s not for kids – for everyone else, it’s a minor revelation.\u003c\/p\u003e","brand":"The Original Australian","offers":[{"title":"12 fl oz","offer_id":53071187312974,"sku":"049ALL0011","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/original-australian-ketchup-grownups.jpg?v=1750979158"},{"product_id":"ingo-holland-paprika-rosenscharf-80g","title":"Rose paprika","description":"\u003ch2\u003ePaprika Rosenscharf – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe Ingo Holland \u003cstrong\u003ePaprika Rosenscharf\u003c\/strong\u003e is a ground paprika powder of top-notch, finely fruity quality from Altes Gewürzamt in Klingenberg. The red peppers were hand-picked and stone-ground. Rosenscharf paprika is very versatile in the kitchen and pairs wonderfully with vegetables, chicken, beef, veal, pork, duck, or rice. Ingo Holland advises against heating it too strongly, as it can become bitter, and to not underestimate its pungency when dosing.\u003c\/p\u003e\n\u003cp\u003eTypical of Ingo Holland spices is the top quality: finely fruity quality, hand-picked, stone-ground, from Hungary, the country known for the excellent quality of its paprika powder. A truly wonderful spice.\u003c\/p\u003e\n\u003ch3\u003eAltes Gewürzamt – Ingo Holland Spices without Compromise\u003c\/h3\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt\", Ingo Holland aims to inspire cooking enthusiasts and stimulate creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends and single spices, like this Paprika Rosenscharf, should be usable in many different ways, \"which is why I'm reluctant to give specific usage instructions,\" Ingo Holland told us in an interview. If you enjoy cooking and smelling the blends, you'll probably feel the same way we do, and ideas will come to you about which dish or which ingredients this blend would taste particularly good with. The Paprika Rosenscharf best preserves its wonderful aromas when stored in the tightly sealed green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003ePlease use the Altes Gewürzamt Paprika Rosenscharf sparingly. As a former Michelin-starred chef, Ingo Holland places great importance on the high quality of his spices. This makes the spices particularly intense and very potent. Be brave and try it, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Paprika Rosenscharf is intense, as it contains no anti-caking agents, but consists exclusively of spices.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071190229326,"sku":"047ING30337","price":9.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-rosenscharf-paprika-altes-gewuerzamt.jpg?v=1750979255"},{"product_id":"stekovics-paradeiser-chutney","title":"Tomato Chutney","description":"\u003ch2\u003eStekovics - Tomato Chutney - 200g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Tomato Chutney\u003c\/strong\u003e is an intensely aromatic tomato chutney. The ripe tomatoes of various old varieties are first quartered and then simmered in a copper kettle over high heat for 8 to 10 hours. It is then seasoned with sugar and salt, fruit vinegar, Indian spices, and mustard seeds. Afterward, it is strained by hand and filled into jars. The tomato chutney is excellent as a sauce for pasta, pairs well with soft cheese, grilled meat, as a dip for raw vegetables, or to enhance cream cheese or as a filling for lasagna.\u003c\/p\u003e\n\u003ch3\u003eStekovics Tomato Chutney - from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is on a quest for lost flavors. In his \"paradise,\" he cultivates over 4000 tomato varieties and now well over 200 chili varieties. Erich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and transforms them into delicious preserved products in jars, such as this tomato chutney.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly captivated by old varieties of tomato and chili plants. And no one can fool him easily there. Among his personal favorite varieties is the \"Gänseschnabel\" chili, which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 g","offer_id":53071192621390,"sku":"042STE0008","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paradeiser-chutney.jpg?v=1750979327"},{"product_id":"stekovics-mangaliza-paprika","title":"Mangalitsa Paprika","description":"\u003ch2\u003eErich Stekovics – Mangalitza Paprika – 271ml\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Mangalitza Paprika\u003c\/strong\u003e is a red bell pepper, fried in lard from Mangalitza pigs and pickled in Beerenauslese vinegar. The Mangalitza pig is a regional pig breed unsuitable for modern factory farming. Today, its meat is considered a delicacy. The peppers are then pickled in Beerenauslese vinegar. Thanks to this preparation method and the added herbs, the pickled Stekovics Mangalitza Paprika made from red bell peppers simply taste sensational.\u003c\/p\u003e\n\u003ch3\u003eStekovics Mangalitza Paprika – from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and transforms them into delicious jarred preserves, such as these Mangalitza Paprika.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly fond of old varieties of tomato and chili plants. And no one can fool him easily when it comes to that. Among his personal favorite varieties is the \"Gänseschnabel\" chili, which he pickles in the finest Beerenauslese vinegar.\u003c\/p\u003e\n\u003cp\u003eFilling quantity 250g – Drained weight 160g\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"270 ml \/ 150 g","offer_id":53071192981838,"sku":"042STE0011","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/erich-stekovics-mangalizia-paprika.jpg?v=1750979345"},{"product_id":"bonnat-schokolade-noir-100-kakao-ohne-zuckerzusatz","title":"Dark Chocolate 100% Cocoa - No Added Sugar","description":"\u003ch2\u003eBonnat Chocolate – Noir 100% Cocoa Content – No Added Sugar\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Noir 100% Cocoa\u003c\/strong\u003e is a rarity, because this \u003cstrong\u003ecocoa bar with no added sugar\u003c\/strong\u003e also contains no soy lecithin and is free of nut traces. A chocolate for true cocoa lovers. Thanks to its long conching process, this extra dark cocoa bar is aromatic, full-bodied, and not too bitter. Despite its high cocoa content, it has a beautiful melt. This bar, neither too thick nor too thin, has a good bite. \u003cbr\u003e\u003cbr\u003eWith this Bonnat cocoa bar, even people with nut allergies can finally enjoy chocolate without worry. Furthermore, the chocolate is free of soy\/soy lecithin and is lactose-free. A \"chocolate\" with 100% cocoa content is not allowed to be called chocolate, as according to cocoa regulations, chocolate must be a product of cocoa and sugar and\/or milk. That's why we call it the Bonnat Noir 100% Cocoa Bar.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has going for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003eSingle-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e100% Cocoa content\u003c\/li\u003e\n\u003cli\u003eNut-free\u003c\/li\u003e\n\u003cli\u003eSoy-free\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eLactose-free\u003c\/li\u003e\n\u003cli\u003eNo emulsifiers\u003c\/li\u003e\n\u003cli\u003eVegan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat Chocolate company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat precisely avoids this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the harvest year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"major\" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194259790,"sku":"030BON0004","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-noir-100.jpg?v=1764854348"},{"product_id":"italianavera-pomodoro-san-marzano-tomaten","title":"San Marzano Tomatoes","description":"\u003ch2\u003eSan Marzano DOP Tomatoes from Italianavera\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePomodoro San Marzano tomatoes\u003c\/strong\u003e for this \u003cstrong\u003eItalianavera\u003c\/strong\u003e can of tomatoes grow on the fertile volcanic soils in the Sarno valley on the slopes of Vesuvius. The old tomato variety is officially called Pomodoro San Marzano dell’Agro Sarnese Nocerino DOP and is protected by origin. San Marzano tomatoes are characterized by their pleasant firm flesh and an intense and full-bodied aroma. Harvested ripe by hand, the tomatoes are processed immediately after harvesting. Preserved in their own juice, the aromas in the can are perfectly preserved for a long time and lend your dishes expression and character and a true, incomparable tomato flavor.\u003c\/p\u003e\n\u003cp\u003eCanned San Marzano tomatoes are not only suitable as a pasta sauce or as a base for a tomato soup, you can also use them to cook a tomato risotto, prepare shakshuka, stew caponata or Provençal vegetables, add them to goulash or roulades in the sauce, or use them to fill cannelloni or lasagna.\u003c\/p\u003e\n\u003ch3\u003ePomodoro San Marzano – Canned Tomatoes\u003c\/h3\u003e\n\u003cp\u003eDiana calls Italianavera's canned tomatoes veropop. Because why shouldn't cans of tomatoes look good sometimes? Thus, Italianavera's distinctive, colorful cans are a tribute to Campania's best tomato specialties, such as these San Marzano tomatoes, and have become a hallmark of a young company that makes quality and design its strengths. The selection of the tomato before harvesting, the careful production process and the respect for the raw material at every stage of the supply chain are the key points of this production, which is the result of knowledge and passion that the founder Diana inherited from her grandfather and father. Pomodoro vera!\u003c\/p\u003e\n\u003ch3\u003eItalianavera – Pomodoro vera – vero pop\u003c\/h3\u003e\n\u003cp\u003eIn San Marzano Sul Sarno, not far from Naples, between the lightness of the Amalfi Coast in the west and the energetic volcano Vesuvius, is not only the home of the very best tomatoes, but also that of arguably Italy's most attractive sauce maker: Diana Attianese. Even as a child, she learned everything there is to know about tomatoes from her mother and aunt, who cooked the freshly picked, ripe tomatoes into sauce in the early, cooler morning hours of summer: how the different varieties taste, how they smell when ripe, which tomatoes are best for sauces, and which are cooked whole, peeled. Because even if the old varieties are not suitable for transport due to their sensitivity, they can be wonderfully preserved in glass and cans without losing their fresh taste and intense aroma.\u003c\/p\u003e\n\u003cp\u003eDiana knew the canning business well, because her father worked in this industry, but as is often the case with daughters, they want to do things differently, better than their fathers. Only the best tomatoes are cooked into sauce or put into the pop-art designed cans of the trained business economist. And because the art of preserving is traditionally a women's craft, the name Italianavera suits the lively Italian woman and her ten female employees particularly well.\u003c\/p\u003e\n\u003cp\u003eContent 400g – Drained weight 260g\u003c\/p\u003e","brand":"Italianavera","offers":[{"title":"400 g \/ 260 g","offer_id":53071199437134,"sku":"043WIL1705","price":3.8,"currency_code":"EUR","in_stock":false},{"title":"6 x 400 g \/ 6 x 260 g","offer_id":59595979391310,"sku":"043WIL1705_6","price":19.38,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/italianavera-san-marzano-tomaten-dose.jpg?v=1750979631"},{"product_id":"lang-weinessig-tunke-mit-kirsche-175ml","title":"Dip with Pinot Noir and Cherry","description":"\u003ch2 id=\"speakable-headline\"\u003ePinot Noir and Cherry Sauce by Lang Weinessig\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePinot Noir and Cherry Sauce by Lang Weinessig is the dark variety among the house's condiment sauces. The cherry is featured twice, as boiled-down juice and as whole fruit, complemented by Pinot Noir, onion, and mustard for savory depth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinot Noir and Cherry Sauce\u003c\/strong\u003e is a savory sauce for hearty dishes from Lang Weinessig in the Southern Palatinate, available in a 175-milliliter bottle. The name \"Tunke\" (dip) is taken literally: it is thick enough for a spoon yet fluid enough to drizzle over a roast.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit, tart and sweet at the same time\u003c\/h3\u003e\n\u003cp\u003eIt has an aroma of sour cherry and dark wine, and its taste falls right between sweet and tart, just as only sour cherries can achieve. Mustard and onion provide a savory base, turning it into a condiment rather than a compote. Sour cherries naturally have more acidity than sweet cherries, which is exactly what gives this sauce its character.\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir adds a velvety wine note, the cherry provides the tart core, and the grape must adds rounded sweetness behind it. Together, this creates a condiment that stands up to hearty dishes without overpowering them. It stays on the plate rather than pooling at the edges, which makes for easier plating.\u003c\/p\u003e\n\n\u003ch3\u003eWith game, roasts, and on a cheese platter\u003c\/h3\u003e\n\u003cp\u003eThis sauce shows its strength when paired with game and venison, duck, dark roasts, and grilled meats. A spoonful added to gravy gives Sunday dinner a fruity depth, and it pairs perfectly alongside braised red cabbage, where it has belonged for a long time. It also finds its place with fried blood sausage or caramelized onions.\u003c\/p\u003e\n\u003cp\u003eServed cold, it pairs well with cheese—both soft cheese and aged mountain cheese—alongside grapes and walnuts. Game pâté also pairs well with a dollop, though a spoonful next to the venison is plenty; any more would overwhelm the roast. For an oriental twist, try the \u003ca href=\"\/en\/products\/tunke-mit-dornfelder-und-dattel\"\u003eDornfelder and Date Sauce\u003c\/a\u003e, or for a light and summery option, the \u003ca href=\"\/en\/products\/tunke-mit-aprikose\"\u003ePinot Blanc and Apricot Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDouble cherry in a bottle\u003c\/h3\u003e\n\u003cp\u003eThe boiled-down sour cherry juice provides color and concentrated acidity, while the whole cherries contribute fruit pulp and soft sweetness. At Lang Weinessig, both go into the bottle, which is the source of this sauce’s dual note: tart on the surface and sweet underneath. Together, they create a depth that a single juice could never achieve.\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir is also boiled down so that its water evaporates, leaving the fruit flavor behind. Because the cherry already provides plenty of sweetness, the sauce requires very little else to become well-rounded. Furthermore, Pinot Noir is the classic red grape variety of the Palatinate, where cherry trees and vines often grow on the same slopes.\u003c\/p\u003e\n\n\u003ch3\u003eThe cherry is the best friend of red cabbage\u003c\/h3\u003e\n\u003cp\u003eStore the bottle in a cool place and shake it before use so that everything redistributes evenly. When serving with game, stir a spoonful into the gravy or serve it in a small bowl on the side. If you are serving a roast this winter, it belongs right next to the red cabbage and dumplings. After opening, the bottle should be kept in the refrigerator, where it will last for several weeks. Other varieties can be found in the \u003ca href=\"\/en\/collections\/lang-weinessig\"\u003eLang Weinessig collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"175 ml","offer_id":53071205761358,"sku":"046LAN014","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-tunke-spaetburgunder-kirsche.jpg?v=1750979853"},{"product_id":"bonnat-trinkschokolade-100-kakao-ohne-zuckerzusatz","title":"Drinking Chocolate 100% Cacao – No Added Sugar","description":"\u003ch2 id=\"speakable-headline\"\u003eDrinking chocolate made from pure cocoa, completely without sugar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBonnat's 100% drinking chocolate consists of pure cocoa drops made from cocoa and cocoa butter, with no added sugar. When dissolved in hot milk, they create a deep, dark, tart hot chocolate that you can sweeten just the way you like.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e100% Cocoa drinking chocolate\u003c\/strong\u003e by Bonnat is as pure as chocolate can get: pure cocoa and cocoa butter, not a gram of sugar. From the Bonnat chocolate factory in Voiron come small, deep dark drops that you melt in hot milk and sweeten to taste. Tart, intense, honest.\u003c\/p\u003e\n\n\u003ch3\u003ePurely tart, as sweet as you want\u003c\/h3\u003e\n\u003cp\u003eWithout sugar, the 100% tastes tart and deep at first, almost like liquid dark chocolate, with a long cocoa finish.\u003c\/p\u003e\n\u003cp\u003eStirred into hot milk, it becomes velvety and dark; how sweet it is, you decide yourself with a spoonful of honey, maple syrup, or coconut blossom sugar. For purists, it remains unsweetened, a small espresso among hot chocolates. Whether cow's milk, oat, or almond drink, all carry the bold cocoa well.\u003c\/p\u003e\n\u003cp\u003eBecause no sugar binds the drops, they are also suitable for baking, for dark ganache, mousse au chocolat, or anywhere that pure unsweetened chocolate is called for. Allowing one or two drops to melt on your tongue reveals what this bean is truly capable of.\u003c\/p\u003e\n\u003cp\u003eEaten pure, the 100% is something for experienced palates: first the full impact of the cocoa, then a gentle warmth, and finally a long, dark lingering finish that only pure cocoa has. Once you have reached that point, you will hardly want to return to an overly sweet cup.\u003c\/p\u003e\n\n\u003ch3\u003eTwo ingredients, twenty hours, no sugar\u003c\/h3\u003e\n\u003cp\u003eFor the 100%, Bonnat needs only two ingredients: cocoa and cocoa butter, nothing else.\u003c\/p\u003e\n\u003cp\u003eThe fermented beans are gently roasted and conched for around twenty hours until the dry mass turns into a silky melt. On the label, these pure drops are called \u003cstrong\u003ePépites 100% Cacao\u003c\/strong\u003e. Entirely without sugar and without soy lecithin, this drinking chocolate is a little rarity for everyone who wants to taste cocoa in its unadulterated form.\u003c\/p\u003e\n\u003cp\u003eYou rarely find such pure cocoa drops, because most drinking chocolates already contain sugar and milk powder. Bonnat leaves the sweetening to you and sends only the cocoa into the glass—nothing else is needed.\u003c\/p\u003e\n\n\u003ch3\u003eNo traces of nuts, good for allergy sufferers\u003c\/h3\u003e\n\u003cp\u003eThe 100% is also completely free of any traces of nuts, is lactose-free, and free from soy and soy lecithin.\u003c\/p\u003e\n\u003cp\u003eThis means nut allergy sufferers can enjoy it without worry, and those who want to avoid added sugar will find here a cup made of nothing but cocoa. In many chocolates, traces of nuts are hard to avoid; in these drops, they are not.\u003c\/p\u003e\n\n\u003ch3\u003eConceived in purity in Voiron since 1884\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e was founded in 1884 by Félix Bonnat and continues to operate today in its fourth generation under Stéphane Bonnat.\u003c\/p\u003e\n\u003cp\u003eStéphane buys his cocoa directly from small plantations and processes each origin separately so that its character is preserved. This is particularly evident in the 100%: without sugar, the cocoa stands entirely on its own, with everything that the soil, climate, and harvest have given it. Much like a good wine, this chocolate displays its terroir. As early as 1884, Félix was roasting his own beans instead of buying pre-made mass, and this high standard has remained for four generations.\u003c\/p\u003e\n\u003cp\u003eThose who prefer a little sweetness can reach for the \u003ca href=\"\/en\/products\/bonnat-trinkschokolade-60-kakao-tropfen-250g\"\u003emild 65% drinking chocolate\u003c\/a\u003e or the robust \u003ca href=\"\/en\/products\/bonnat-trinkschokolade-80-kakao-tropfen-250g\"\u003e80% variety\u003c\/a\u003e. The 100%, however, belongs to the purists, for the moment when only the pure cocoa counts.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"250 g","offer_id":53071207924046,"sku":"030BON0030","price":21.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-trinkschokolade-100-prozent-ohne-zucker-zusatz.jpg?v=1767968197"},{"product_id":"il-tinello-aceto-balsamico-rot","title":"Il Tinello Red – Balsamic Vinegar of Modena PGI","description":"\u003ch2\u003eIl Tinello red – Balsamic Vinegar of Modena\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eIl Tinello Aceto Balsamico red\u003c\/strong\u003e is a complex Balsamic Vinegar of Modena from Il Borgo del Balsamico. This balsamic vinegar, aged for over five years and bearing the RED label, is a top product from the Crotti family. It boasts a long-lasting flavor with notes of caramel, malt, a multifaceted sweetness, and well-integrated acidity. Its consistency is thick, like a Tradizionale. It is used in the same way: with Parmesan, fruits like strawberries, beef fillet, or simply on its own.\u003c\/p\u003e\n\u003cp\u003eThe quality levels of Il Tinello Aceto Balsamico are indicated by the color of the label: Yellow signifies a young, good everyday quality; Orange represents a more refined, aged quality; and Red denotes the perfectly matured pinnacle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIl Borgo del Balsamico – Balsamic Vinegar from Modena\u003c\/h3\u003e\n\u003cp\u003eIl Borgo del Balsamico is a small, family-run Acetaia from the area around Modena in the Italian region of Emilia Romagna. Balsamic vinegar is the second great passion of the Crotti family, who were previously involved in the fashion business and now combine high quality, excellent taste, and appealing packaging in their vinegars. In Albinea, not far from Modena, the family's old villa houses the ancient vinegar battery in its attic, carefully tended by Christina Crotti, which produces sensational Aceto Balsamico Tradizionale di Reggio Emilia DOP.\u003c\/p\u003e\n\u003cp\u003eThe Aceto Balsamico di Modena from this Italian vinegar manufacturer comes in three aging levels: Yellow, Orange, and Red, with the Red being the longest aged. The Tinello Condimenti are very good everyday vinegars and have a little more acidity than the Aceto Balsamico. Red wine and white wine vinegar, as well as a white balsamic vinegar and a mild apple cider vinegar, complete the range from Il Borgo del Balsamico.\u003c\/p\u003e\n\u003cp\u003eAll vinegars from Il Borgo del Balsamico are produced without preservatives, without added sugar or caramel coloring, and are gluten-free.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":53071222800718,"sku":"046VIA2192","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/il-tinello-aceto-balsamico-rot.jpg?v=1772106529"},{"product_id":"belberry-sweet-raspberry-vinegar-himbeeressig","title":"Sweet Raspberry Vinegar – Raspberry Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eSweet Raspberry Vinegar is a sweet and fruity raspberry vinegar from Belgium, based on white wine vinegar with the pulp of ripe raspberries. Not a harsh everyday vinegar, but a fine, berry-like companion for green asparagus, goat cheese, and leaf salads.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e from Belberry is a sweet and fruity fruit vinegar from the Royal Selection line, produced in Kortrijk, West Flanders. In the 200 ml bottle, you'll find a berry-flavored vinegar variation made from white wine vinegar and raspberry fruit pulp — not harsh acidity, but a soft fruit fullness that happily pairs with walnut oil.\u003c\/p\u003e\n\u003ch3\u003eDeep red, berry-soft, with a fine edge\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the raspberry vinegar glows ruby red, and as soon as you open it, the scent of ripe berries wafts into your nose. The fruit pulp brings the full berry flavor, while the white wine vinegar keeps the acidity at a pleasant middle ground.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Sweet Raspberry Vinegar is sweet-sour and surprisingly soft, with a deep berry spice that lingers longer than the acidity would suggest. Sweet, fruity, with a fine edge — a vinegar you can even taste pure from a spoon to get to know it.\u003c\/p\u003e\n\u003ch3\u003eWe like it with green asparagus and warm goat cheese\u003c\/h3\u003e\n\u003cp\u003eThe classic stage is the vinaigrette: three parts walnut oil, one part raspberry vinegar, a pinch of salt, freshly ground pepper, a hint of honey. The result is a dressing that perfectly complements green asparagus in season from April to June, warm goat cheese on toast, or colorful leaf salads with walnuts.\u003c\/p\u003e\n\u003cp\u003eWe particularly enjoy this vinegar with a small cheese platter featuring aged Chèvre and pan-fried chicken breast fillet — the berry note enhances the roasted flavor. In summer, we also find it delicious with a salad of arugula, fresh strawberries, and shaved Parmesan; a few drops as a finish are enough.\u003c\/p\u003e\n\u003cp\u003eAnd it also works in sweet dishes: a splash over rice pudding, quark dishes, or raspberry sorbet turns a simple dessert into a subtle highlight. For those who dare, try it in a Gin Tonic — with a raspberry on the rim of the glass, it makes a fine aperitif. Shake before use, as the fruit pulp settles when still.\u003c\/p\u003e\n\u003ch3\u003eKortrijk, two generations and a royal family\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk, a city in West Flanders. There, in 1956, André Vandererfven took over a small gourmet shop from the late 19th century. Instead of just trading in purchased goods, he began to make preserves and jams himself — a step that still characterizes the company today.\u003c\/p\u003e\n\u003cp\u003eSince 1990, his son Thierry has been expanding the Royal Selection line — preserves, fruit sauces, ketchups, and fruit vinegars like the Sweet Raspberry Vinegar. The products are made without preservatives and are now found in delicatessens and upscale hotels around the world. The citrus marmalades, which Queen Paola particularly enjoys, have earned Belberry the title of purveyor to the Belgian royal family. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eIf you'd like to explore more of the line, you'll find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry range\u003c\/a\u003e with us — for example, the exotic \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e, the clear, citrusy \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our assortment.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224406350,"sku":"046VIA2304","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Belberry-Sweet-Raspberry-Vinegar.jpg?v=1750980559"},{"product_id":"pasta-filotea-fettuccine-250g","title":"Fettuccine","description":"\u003ch2\u003eFettuccine – Fine Egg Noodles from Pasta Filotea\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFettuccine\u003c\/strong\u003e from \u003cstrong\u003ePasta Filotea\u003c\/strong\u003e are traditional Italian egg ribbon noodles. Wonderfully tender fettuccine with a cooking time of only 5 minutes - better than some fresh pasta. Filotea uses a traditional recipe with many fresh eggs and no added water. Only Italian raw materials are used in these fettuccine. Maximum care and attention are dedicated to every phase of the production process at Pasta Filotea.\u003c\/p\u003e\n\u003cp\u003eFine fettuccine, a popular, relatively narrow ribbon pasta shape, e.g., for Fettuccine Alfredo.\u003c\/p\u003e\n\u003ch3\u003eFilotea – Pasta tradizionale\u003c\/h3\u003e\n\u003cp\u003eCooking Filotea pasta is like a small trip to Italy! Egg pasta made according to old traditions, handcrafted with authentic ingredients. The manufactory was founded from the desire to make pasta as it once was. Constantly searching for the most authentic taste to obtain a unique product with exceptional qualities. The selection of flour, the careful selection of durum wheat semolina, and the freshest eggs is the kind of Italian tradition at Filotea that should be continued every day with ever-renewed passion.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071225127246,"sku":"040FIL0242","price":4.8,"currency_code":"EUR","in_stock":true},{"title":"5× 250 g","offer_id":60266918838606,"sku":"040FIL0242_5","price":21.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-fettuccine-nudeln.jpg?v=1750980586"},{"product_id":"la-belle-iloise-sardinen-mit-chili","title":"Sardines with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with chili by la belle-iloise, red and green\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with chili by la belle-iloise are whole fish from Quiberon in extra virgin olive oil, spiced with red and green chili peppers. Lemon is added as fruit, keeping the heat bright instead of letting it become scorching.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with chili\u003c\/strong\u003e are a spicy canned fish product from la belle-iloise in Quiberon, Brittany. Inside the flat tin are whole sardines in oil, interspersed with red and green peppers, lemon, a little salt, and a dash of spirit vinegar to bind the marinade together.\u003c\/p\u003e\n\n\u003ch3\u003eTwo peppers and a lemon over the fish\u003c\/h3\u003e\n\u003cp\u003eThe green pepper brings a grassy, almost herbaceous heat, while the red one offers a riper, rounder flavor because it remained on the vine longer. Together, they create a seasoning that doesn't focus on one point, but spreads across every bite.\u003c\/p\u003e\n\u003cp\u003eThe lemon provides a counterpoint of acidity, making the robust fish brighter than the oil would leave it on its own. A touch of potato starch thickens the liquid in the tin so that the seasoning stays on the fillets instead of pooling at the bottom.\u003c\/p\u003e\n\u003cp\u003eThe sardine itself easily stands up to this seasoning, as its dark meat is inherently rich and takes well to both salt and chili. A milder fish would have vanished beneath two peppers, but here, it remains recognizable until the final bite.\u003c\/p\u003e\n\n\u003ch3\u003eBlack bread, radish salad, and a cold beer\u003c\/h3\u003e\n\u003cp\u003eThis recipe is perfectly at home on a slice of hearty black bread, as the firm crumb holds up to the heat without diminishing it.\u003c\/p\u003e\n\u003cp\u003eOver a salad of radishes and young greens, you can roughly mash the fillets with a fork and pour the oil directly over them as a dressing. Paired with a cold beer after work, you only need bread, and dinner is ready before the foam has settled.\u003c\/p\u003e\n\u003cp\u003eA mild fresh goat cheese on toasted baguette captures the heat and provides a cool contrast. Take the tin out of the refrigerator half an hour before eating so the oil turns liquid again and the chili notes open up.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one pepper turns red and the other stays green\u003c\/h3\u003e\n\u003cp\u003eFor a chili, green and red represent two stages of the same fruit: every pepper starts green and only gradually changes color on the vine. Harvesting is therefore done twice—early for herbaceous freshness and late for ripe sweetness.\u003c\/p\u003e\n\u003cp\u003eThe heat-inducing compound is not in the skin, but in the pale internal membranes to which the seeds are attached. The oil absorbs this substance over the weeks and distributes it evenly to every fish, until even the bones take on some of the flavor.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, the sardines come in from the Breton coast during the season and are cleaned by hand and placed in the tins on the day they are caught. Only then are the oil, lemon, and the two peppers added, one layer at a time.\u003c\/p\u003e\n\u003cp\u003eBecause the heat is fat-soluble, it migrates from the peppers into the olive oil and from there into the fish in the weeks after sealing. That is why a tin that has been in the pantry for half a year tastes rounder than one that was freshly packed.\u003c\/p\u003e\n\n\u003ch3\u003eA quick pantry staple for a spicy evening\u003c\/h3\u003e\n\u003cp\u003eUnopened, the la belle-iloise tin keeps for years in a dark cupboard, ready for when someone drops by unexpectedly in the evening. Once opened, cover the remainder and keep it refrigerated to finish the next day—ideally with the oil, as that is where all the seasoning resides. Other \u003ca href=\"\/en\/collections\/scharfe-sardinen\"\u003espicy sardines\u003c\/a\u003e can be found alongside it, and the rest of the assortment from Quiberon is available in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003ela belle-iloise collection\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eNet weight 115 g – Drained weight 84 g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071235449166,"sku":"048LAB005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-mit-chili.jpg?v=1750980782"},{"product_id":"la-belle-iloise-sardinen-la-luzienne","title":"Sardines à la Luzienne","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines à la Luzienne by la belle-iloise, Basque-style spiced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines à la Luzienne by la belle-iloise are whole fish from Quiberon in a marinade of red bell pepper, tomato, and onions. Bayonne ham and Espelette pepper provide the Basque signature, while oregano and garlic add a southern touch.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines à la Luzienne\u003c\/strong\u003e are a spiced canned fish product from la belle-iloise in Quiberon, Brittany. The flat tin contains whole sardines in olive oil, accompanied by red bell pepper, tomato concentrate, onions, red wine vinegar, garlic, oregano, air-dried ham, and mild chili from the Basque Country.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper, oregano, and a warming heat\u003c\/h3\u003e\n\u003cp\u003eThe red wine vinegar gives the marinade its acidity, the bell pepper its sweetness, and the oregano adds its dry herbal notes to the fish. This creates a profile more reminiscent of the Bay of Biscay than of Brittany.\u003c\/p\u003e\n\n\u003cp\u003eThe air-dried ham from the Southwest contributes salt and a subtle note of smoke—a little goes a long way. At la belle-iloise, it is added in small cubes between the fish so it distributes over the weeks. Garlic remains discreetly in the background, pushing the other ingredients forward rather than standing out itself.\u003c\/p\u003e\n\n\u003cp\u003eThe sardine is served whole, with skin and bones, and holds its own against the robust marinade. This is exactly what distinguishes it from the flaked \u003ca href=\"\/en\/products\/la-belle-iloise-emiette-de-thon-luzienne\"\u003eÉmietté de Thon Luzienne\u003c\/a\u003e, which features the same seasoning on tuna.\u003c\/p\u003e\n\n\u003ch3\u003eCountry bread, grilled vegetables, and a glass of red\u003c\/h3\u003e\n\u003cp\u003eOn toasted country bread with nothing else on top, this recipe from la belle-iloise shows what it can do, as it brings its own salt and spice.\u003c\/p\u003e\n\n\u003cp\u003eServed alongside grilled bell peppers or oven-roasted zucchini, it makes for a summery dish where the marinade doubles as the dressing. A robust glass of red wine suits it better than any light white wine, or perhaps a dry cider on cool evenings.\u003c\/p\u003e\n\n\u003cp\u003eMash the fillets with a fork, add a splash of olive oil and lemon, and you have a dip for an aperitif in five minutes. Take it out of the fridge half an hour beforehand to let the flavors open up.\u003c\/p\u003e\n\n\u003ch3\u003eHam from the Adour Valley\u003c\/h3\u003e\n\u003cp\u003eBayonne is located where the Adour river flows into the sea, and the ham from this region is rubbed with salt from Salies-de-Béarn, an ancient brine spring further inland.\u003c\/p\u003e\n\n\u003cp\u003eIt is then aged for months in the humid Atlantic air, becoming soft and nutty while losing its salt-sharpness. This maturity is why a small amount is sufficient to give a whole marinade its direction.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe's name refers to Saint-Jean-de-Luz, the Basque port just before the Spanish border, where la belle-iloise operates its own boutique. The culinary inspiration comes from there, the fish from Quiberon, and the two meet in the flat tin.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is caught in season off the Breton coast and cleaned and salted by hand that same day, before the oil and spices are added. This short interval between the net and the tin is why the flesh remains firm and does not fall apart during cooking.\u003c\/p\u003e\n\n\u003cp\u003eThe robust marinade then needs time, as it slowly penetrates the fish over months, becoming more rounded in the process. A tin that has been aged for a while tastes more cohesive than a freshly filled one.\u003c\/p\u003e\n\n\u003ch3\u003eThe pantry staple for a Basque aperitif\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin can sit in the cupboard for years, turning an improvised evening into something with character. It is enough for two people as an appetizer with bread; for a larger group, it is best to have two on hand. Further \u003ca href=\"\/en\/collections\/sardinen-aus-frankreich\"\u003esardines from France\u003c\/a\u003e are available nearby, and the entire assortment can be found in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g","offer_id":53071235940686,"sku":"048LAB011","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-luzienne.jpg?v=1750980801"},{"product_id":"alpe-pragas-bio-fruchtaufstrich-himbeere-220g","title":"Organic Raspberry Fruit Spread","description":"\u003ch2\u003eDiscover Alpe Pragas Organic Raspberry Fruit Spread\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Organic Raspberry Fruit Spread is made from beautiful, dark red Willamette raspberries from controlled organic cultivation, grown by Stefan Gruber on his own fields around his farm in South Tyrol. In the alpine mountain climate of the Dolomites, the fruits ripen more slowly, giving them more time to develop their distinct aroma. Great importance is placed on cultivating the fruits as naturally as possible: the seedlings are planted by hand, the fields are weeded several times until harvest, and watered with river and spring water from the Dolomites. Sweetened only with agave syrup, the organic raspberries are cooked with a little lemon juice and apple pectin to create a fruit spread with a fruit content of 65%.\u003cbr\u003e\u003cbr\u003eAlpe Pragas makes no compromises when it comes to organic fruit spreads, deliberately avoiding artificial flavors, colors, or preservatives. The organic fruit spreads are vegan, gluten-free, and, of course, organically certified.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOrganic Raspberry Fruit Spread – No Added Sugar\u003c\/h3\u003e\n\u003cp\u003eThe juice, which was already extracted by the Aztecs, is experiencing a renaissance today as people become more conscious of their diet and sugar consumption. Vegans, who do not want to use honey as a sugar alternative, certainly played a part in the arrival of agave syrup, a plant-based alternative to honey from Mexico, in Europe. \u003cbr\u003e\u003cbr\u003eSimilar to maple syrup, the agave, a fleshy plant resembling cacti but botanically belonging to the asparagus family, is cut, and the emerging sap is collected. Heating produces the thick, sugary agave syrup or agave nectar. Since it has a higher sweetening power than white industrial sugar and also fewer calories, 100g of sugar can be replaced by 75g of agave syrup. Due to its almost clear color and relatively neutral taste, it hardly distorts the Alpe Pragas nectar. The agave syrup used by Alpe Pragas is a natural product from organic farming.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eJam – Marmalade – Fruit Spread\u003c\/h4\u003e\n\u003cp\u003eAccording to the European Jam Directive of 2003, marmalade, jam, and fruit spread differ as follows: for marmalade, the fruit content must necessarily consist of citrus fruits (including peel, juice, puree) and be at least 20%. Jam can be made from stone fruit, berries, or other fruits (also from concentrate or puree), and the fruit content should be at least 35% (depending on the fruit variety); for extra jam, a fruit content of at least 45% is specified. The fruit content of Alpe Pragas organic fruit spreads is significantly higher at 65%. Quality you can taste.\u003cbr\u003e\u003cbr\u003eOrganic control body of Mipaaft IT BIO 013 – EU \/Non-EU Agriculture\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"220 g","offer_id":53071249604942,"sku":"034ALP009","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-bio-fruchtaufstrich-himbeere-220g.jpg?v=1750981042"},{"product_id":"san-marzano-tomaten-ganz-geschaelt","title":"San Marzano Tomatoes – in their own juice","description":"\u003ch2 id=\"speakable-headline\"\u003eSan Marzano tomatoes from Campania, canned in their own juice\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eViani San Marzano tomatoes are whole, peeled tomatoes of the San Marzano variety from Campania, harvested sun-ripened and canned in their own juice – the honest base for pasta sauce, ratatouille, and goulash.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e from the Antonio Viani selection are whole, peeled tomatoes in their own juice, grown in the volcanic soils at the foot of Mount Vesuvius in Campania. Elongated, fleshy, with thin skin and few seeds – this is how the San Marzano type is known in Italian cuisine, and that is exactly how it comes out of the can: straightforward, full-bodied in flavor, and ready for the pot. One can is easily enough to make a sauce for four people.\u003c\/p\u003e\n\u003ch3 id=\"spk-sorte\"\u003eSan Marzano Due – the tomato that reinvented itself\u003c\/h3\u003e\n\u003cp\u003eA few decades ago, the original San Marzano tomato was nearly wiped out by fungal diseases; hardly any farms were still growing them. Campanian breeders then crossed a more resilient successor variety, San Marzano Due, which preserves the shape, flesh, and aroma of the original while growing more robustly. Since 1996, the original San Marzano tomato from the Agro Sarnese-Nocerino region has been protected by EU law as a DOP product – these tomatoes do not bear the seal, but they honestly continue the character of the San Marzano family: same soil, same region, same elongated shape.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFruity, sweet, and with a fine acidity\u003c\/h3\u003e\n\u003cp\u003eCanned in their own juice, the flesh remains firm and can be easily crushed with a fork. The flavor is fruity, slightly sweet, and carries a fine acidity that tastes of the Campanian sun. Unlike round tomato varieties, the San Marzano has few seeds and low water content – ideal for a sauce that doesn't need to simmer for hours to become thick.\u003c\/p\u003e\n\u003cp\u003eThe juice in the can is also strong enough to base a soup or sauce on directly, without needing to add tomato paste. Season carefully at the start: the San Marzano naturally brings its own sweetness, often requiring only a pinch of salt and some pepper.\u003c\/p\u003e\n\u003ch3 id=\"spk-kueche\"\u003eFrom the can to the plate\u003c\/h3\u003e\n\u003cp\u003eYou can roughly crush the tomatoes and simmer them into a quick sauce with garlic, olive oil, and basil, cut them into pieces to use as a base for ratatouille or goulash, or leave them whole and purée them for a hearty tomato soup. A bay leaf and a sprig of thyme in the pot round off the aroma even further, without it tasting like a herb garden.\u003c\/p\u003e\n\u003cp\u003eServed with \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003ebronze-cut spaghetti from the Abruzzo region\u003c\/a\u003e, they make a sauce in just a few minutes that tastes like more than its short cooking time. When used on pizza and cut into pieces, a drizzle of good olive oil and some oregano are usually all you need.\u003c\/p\u003e\n\u003ch3 id=\"spk-manufaktur\"\u003eSolania – Handcrafted in Sarno\u003c\/h3\u003e\n\u003cp\u003eThe tomatoes are canned at Solania in Sarno: around 70 contract farmers from the region deliver the harvest as soon as the fruit has reached its full color, hand-picked and processed within a few hours. A rhythm dictated by the sun, not the calendar, which preserves the freshness of the tomatoes right into the can.\u003c\/p\u003e\n\u003cp\u003eThey are brought to Germany by Antonio Viani. You can find more from the Italian range in the \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Imports\u003c\/a\u003e collection, and further canned tomatoes in the \u003ca href=\"\/en\/collections\/tomaten\"\u003eCanned Tomatoes\u003c\/a\u003e overview – including the \u003ca href=\"\/en\/products\/san-marzano-tomaten-vintage-400g\"\u003e'Vintage' San Marzano tomatoes\u003c\/a\u003e in a nostalgic can, the same tomato in a different outfit. This way, Campania tastes just as vibrant in January as it does in August.\u003c\/p\u003e\n\u003cp\u003eFor a good sauce, the can is therefore more important than any recipe, because what isn't in the tomato cannot be conjured up by the pot.\u003c\/p\u003e\n\u003cp\u003eContent 400 g – Drained weight 260 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"400 g \/ 260 g","offer_id":53071261270350,"sku":"043VIA7435","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/san-marzano-tomaten-260g.jpg?v=1750981392"},{"product_id":"pasta-filotea-fettuccine-al-peperoncino-250g","title":"Chili Fettuccine","description":"\u003ch2 id=\"speakable-headline\"\u003eFettuccine al Peperoncino by Filotea, spicy pasta with chili in the dough\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFettuccine al Peperoncino from Filotea are Italian egg ribbons with chili in the dough, bronze-drawn and gently dried. Spicy pasta for crispy fried meat, vegetables, or a simple garlic sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eIf you are looking for \u003cstrong\u003espicy pasta\u003c\/strong\u003e that already carries its heat in the dough, you have found it with these Fettuccine. These \u003cstrong\u003espicy noodles\u003c\/strong\u003e from Filotea, Fettuccine al Peperoncino, are rolled from fresh eggs, durum wheat semolina, a small portion of Tipo 00 wheat flour, and chili, produced at the manufactory in Ancona in the Marche region. The heat is in the pasta dough itself, not just in the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, spicy, with a noticeable afterburn\u003c\/h3\u003e\n\u003cp\u003eThe chili flakes in the dough ensure a consistent, pleasant spiciness that only truly unfolds after a few bites, rather than exploding on the tongue immediately. Anyone who likes peperoncino knows this slow afterburn.\u003c\/p\u003e\n\u003cp\u003eWith these Fettuccine, the bronze-drawing process also ensures a rough, porous surface. Fiery, spicy, textured – the spicy note adheres to the pasta instead of disappearing into the water during cooking.\u003c\/p\u003e\n\u003cp\u003eYou can identify the spice even before cooking by the small red dots in the dough, distributed like pepper in a pastry. After 5 minutes in salted water, the pasta is al dente, and the heat remains surprisingly stable.\u003c\/p\u003e\n\u003cp\u003eHow spicy a noodle actually tastes in the end depends heavily on the amount of chili used – at Filotea, the dosage is chosen so that the spiciness remains present without completely overpowering the egg flavor of the pasta.\u003c\/p\u003e\n\n\u003ch3\u003eFor crispy fried meat, vegetables, and garlic\u003c\/h3\u003e\n\u003cp\u003eSpicy pasta like this calls for simple partners: crispy fried bacon, roasted zucchini, or a straightforward Aglio-e-Olio sauce with plenty of garlic are more than enough to create a well-rounded dish. Sauces that are too sweet would only dilute the heat.\u003c\/p\u003e\n\u003cp\u003eFor these Fettuccine al Peperoncino, olive oil, plenty of garlic, and quickly sautéed shrimp are all the dish needs. For those who prefer it milder, opt for the classic \u003ca href=\"\/en\/products\/pasta-filotea-fettuccine-250g\"\u003eFettuccine\u003c\/a\u003e from the same producer, or combine them with the spicy \u003ca href=\"\/en\/products\/filotea-sugo-peperoncino-280g\"\u003eSugo Peperoncino\u003c\/a\u003e for even more fire.\u003c\/p\u003e\n\u003cp\u003eThese Fettuccine also pair well with a simple tomato sauce with plenty of fresh basil, because the sweetness of the tomato creates a pleasant balance to the heat in the dough.\u003c\/p\u003e\n\n\u003ch3\u003eTwo friends, one idea, born in Ancona in 2005\u003c\/h3\u003e\n\u003cp\u003ePietro Giugliarelli and Francesco Severoni founded Filotea in 2005, as Pietro Giugliarelli likes to tell it to this day, out of the conviction that pasta should be created by hand again, rather than on an assembly line.\u003c\/p\u003e\n\u003cp\u003eThe first noodles were created in a tiny basement room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at low temperature before it goes into the 250g package – in the case of the spicy pasta, the chili goes directly into the dough, not just as flakes on top.\u003c\/p\u003e\n\u003cp\u003eAnyone who wants to buy spicy pasta frequently will quickly notice: this evenly distributed heat in the dough is more elaborate than a simple shot of chili oil over the finished sauce, but it is significantly more consistent in result.\u003c\/p\u003e\n\n\u003ch3\u003eOil, garlic, parsley, done\u003c\/h3\u003e\n\u003cp\u003eBoil for 5 minutes in plenty of salted water, drain, and mix with olive oil, garlic, and parsley – this spicy pasta needs nothing more. If you would like to discover further spicy shapes, you will also find classic and mild ribbon pasta for every occasion in the \u003ca href=\"\/en\/collections\/filotea-pasta\"\u003eFilotea collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071266513230,"sku":"040FIL0246","price":4.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-fettuccine-al-peperoncino-250g-neu.jpg?v=1750981642"},{"product_id":"finks-delikatessen-zwetschken-roester","title":"Stewed Plums","description":"\u003ch2 id=\"speakable-headline\"\u003ePlum \"Röster\" with Rum and Spices\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFink's Delikatessen Plum Röster is a Styrian plum compote made from 87 percent plums, stewed with rum and spices. Whole fruit pieces, dark and spicy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eZwetschken Röster\u003c\/strong\u003e is a stewed plum compote produced by Bettina Fink-Haberl. 87 percent fully ripe plums are carefully cooked into a \"Röster\" with sugar, lemon, a splash of rum, and spices—lots of fruit, plus a hint of alcohol from the rum. In Austria, this type of compote with whole fruits is called \"Röster,\" while in the north it is known as \"Zwetschgenröster.\" With 87 percent fruit, it is one of the fruitiest Rösters in the assortment.\u003c\/p\u003e\n\n\u003ch3\u003eDark plum, rum, and spice\u003c\/h3\u003e\n\u003cp\u003eThe aroma is deep and fruity, with spice and a fine note of rum. Simply opening the jar builds anticipation.\u003c\/p\u003e\n\u003cp\u003eThe Röster tastes intensely of ripe plum, complemented by warming spices and the depth of the rum. The fruit remains in whole pieces, and the syrup is fruity rather than overly sweet. Fruit, spice, and warmth create a well-rounded whole. Dark, fruity, spicy.\u003c\/p\u003e\n\u003cp\u003eWith 87 percent fruit, the plum is clearly the focus. The rum remains in the background, giving the Röster a sophisticated, autumnal note. This is how ripe plums are transformed into a jar full of autumn.\u003c\/p\u003e\n\n\u003ch3\u003eFor Kaiserschmarrn, Buchteln, and Poppy Seed Noodles\u003c\/h3\u003e\n\u003cp\u003ePlum Röster is the classic autumnal accompaniment to sweet flour-based dishes, but it can do much more.\u003c\/p\u003e\n\u003cp\u003eIt is most delicious served warm over Kaiserschmarrn (shredded pancake) and quark dumplings, followed by poppy seed noodles and Germknödel (yeast dumplings), waffles, and chocolate mousse. Poured over vanilla ice cream or vanilla pudding, it becomes a quick dessert, and it serves as the fruity heart of a Germknödel. It is also a treat with quark strudel or Buchteln (sweet yeast buns), bringing a piece of Austrian flour-based pastry culture to your plate. Because it contains rum, it is intended for adults.\u003c\/p\u003e\n\u003cp\u003eIf you prefer other varieties, \u003ca href=\"\/en\/products\/finks-delikatessen-kirsch-roester\"\u003eCherry Röster\u003c\/a\u003e and \u003ca href=\"\/en\/products\/finks-delikatessen-marillen-roester\"\u003eApricot Röster\u003c\/a\u003e are also available. You can find all three under \u003ca href=\"\/en\/collections\/finks-delikatessen-konfitueren-kompott\"\u003eJams \u0026amp; Compotes from Fink's Delikatessen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Bettina's kitchen in Walkersdorf\u003c\/h3\u003e\n\u003cp\u003eBehind the Röster is a trained chef with a fine instinct for fruit.\u003c\/p\u003e\n\u003cp\u003eBettina Fink-Haberl, born in 1978, learned to cook at the Hofkeller in Fürstenfeld and under star chef Johanna Maier in Filzmoos. In 2002, she founded the Fink's Delikatessen manufactory with Alois Gölles and became self-employed in 2008. The plums come from local farmers and are pitted by hand before going into the kettle with rum and spices. Today, she runs the manufactory together with her husband, Hans Peter.\u003c\/p\u003e\n\u003cp\u003eHer tip: The Röster also refines a savory game sauce. You can taste that someone is cooking here rather than just filling jars, and this has been the case for over 20 years. You can find more from her kitchen in the \u003ca href=\"\/en\/collections\/finks-delikatessen\"\u003eentire Fink's Delikatessen assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePlum, rum, and spice, briefly warmed\u003c\/h3\u003e\n\u003cp\u003eIt is best to serve the Plum Röster slightly warmed, as this allows the full aroma to unfold.\u003c\/p\u003e\n\u003cp\u003eAfter warming briefly, the scent of plum, rum, and spice is at its best over Kaiserschmarrn or ice cream. Once opened, the jar should be kept in the refrigerator, where it will store well. In autumn and winter, it is a reliable companion for flour-based desserts, while in summer, it cools your ice cream. A jar that enhances every dessert Sunday and also makes a delightful gift. Dark, fruity, festive.\u003c\/p\u003e","brand":"Fink's Delikatessen","offers":[{"title":"400 ml","offer_id":53071267725646,"sku":"044FIN1446","price":14.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/finks-zwetschken-roester.jpg?v=1750981695"},{"product_id":"good-hair-day-pasta-fettuccine-al-vino","title":"Fettuccine with wine","description":"\u003ch2 id=\"speakable-headline\"\u003eFettuccine al vino by Greenomic Delikatessen, deep red\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFettuccine al vino by Greenomic Delikatessen are deep red ribbon noodles from Italy, colored by wine and beetroot powder in the dough. Their rough, bronze-cut surface holds onto heavy braised sauces, and their flavor profile features a subtle, autumnal earthy note.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFettuccine al vino\u003c\/strong\u003e are red ribbon noodles from Greenomic Delikatessen, produced in Italy from durum wheat semolina, wine, and beetroot powder, and pressed through bronze dies. \"Fettuccia\" means \"little ribbon,\" and that is exactly how these thin strands sit in their nest—deep red with a rough surface.\u003c\/p\u003e\n\n\u003ch3\u003eDeep red in the nest, earthy in flavor\u003c\/h3\u003e\n\u003cp\u003eThe rich red color comes from two sources—the wine in the dough and the beetroot powder—and holds up even through the boiling process. On the plate, this color stands out against light sauces and green herbs without needing any artificial additives.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the strands are heartier than light pasta, with an earthy sweetness from the beetroot and a fine acidic note from the wine in the background. The pressed surface remains matte and rough, allowing heavy sauces to cling to it instead of sliding off onto the rim of the plate.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with braised roasts, game ragouts, and dark mushroom sauces\u003c\/h3\u003e\n\u003cp\u003eRobust flavors call for robust pairings. A slowly braised beef ragout, game from the roasting pan, or a dark mushroom pan with thyme complement these ribbons without the color or flavor clashing.\u003c\/p\u003e\n\u003cp\u003eThe dish stands on its own even without meat. Butter with sage, a spoonful of ricotta, and grated cheese are enough when the pasta itself brings such character to the table. A sprinkle of chopped walnuts highlights the earthy side of the beetroot.\u003c\/p\u003e\n\u003cp\u003eCook the ribbons in plenty of salted water—about one liter of water and ten grams of salt per hundred grams of pasta—and remove them just before they are fully cooked. A ladle of cooking water helps bind the sauce, and a robust \u003ca href=\"\/en\/collections\/greenomic-delikatessen-sugo-nudelsossen\"\u003eSugo from Chef Francesco\u003c\/a\u003e saves you the effort of braising.\u003c\/p\u003e\n\n\u003ch3\u003e\"Al bronzo\" pressed for better sauce adherence\u003c\/h3\u003e\n\u003cp\u003eIn the bronze-die process, the dough passes through bronze plates instead of smooth Teflon, and the softer metal creates a fine, rough texture on the surface. This roughness is why \"al bronzo\" pasta catches significantly more of what is waiting in the pan.\u003c\/p\u003e\n\u003cp\u003eGreenomic Delikatessen has these ribbon noodles pressed in Italy using this traditional, slower method and then dried gently. The wine is incorporated into the dough instead of served in a glass, remaining present as both a color and a subtle, tangy note right up to the plate.\u003c\/p\u003e\n\u003cp\u003eBeetroot is added to the dough as a powder so the color remains stable without adding excess moisture, preventing it from bleeding during the drying process. Among root vegetables, it has the highest sugar content, which gives the pasta its mild sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eA nest that makes the table festive\u003c\/h3\u003e\n\u003cp\u003eFor a beautifully set table, you need little more than this color, a deep plate, and some shaved cheese on top. What usually requires effort is handled by the pasta itself, and guests notice the special touch before they even take their first bite.\u003c\/p\u003e\n\u003cp\u003eIn your pantry, these Fettuccine al vino are the secret weapon for unexpected guests, as they cook quickly and always look festive. Keep the box in a dry place and seal it well after opening so the thin strands do not break.\u003c\/p\u003e\n\u003cp\u003eOther shapes in the series can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection, and the perfect oil is available in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eolive oil selection\u003c\/a\u003e from Greenomic Delikatessen.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071318810958,"sku":"045GRN3012","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-fettucine-al-vino.jpg?v=1750981855"},{"product_id":"don-antonio-sugo-alla-napoletana-480ml","title":"Neapolitan Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDon Antonio's Sugo alla Napoletana with onions and basil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eDon Antonio's Sugo alla Napoletana is a ready-to-use tomato sauce from the Abruzzo region, in which onions, celery, and carrots are slowly sweated in olive oil before the tomatoes are added. In Roccascalegna, Casina Rossa packages it in 480-milliliter milk bottles topped with a white paper hood. In Naples, this sauce has always been known as Pommarola.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSugo alla Napoletana\u003c\/strong\u003e is the ready-to-use tomato sauce by Don Antonio from Roccascalegna in the province of Chieti, which has always been called Pommarola in Naples. Onions, celery, and carrots give it depth, basil provides freshness, and black pepper adds a gentle heat. The tomatoes are added to the jar roughly chopped rather than puréed, meaning you can still find identifiable pieces in the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, savory, with a subtle peppery kick\u003c\/h3\u003e\n\u003cp\u003eWith the first spoonful, you taste sweet tomatoes and sautéed onions, followed by fresh basil and a fine hint of black pepper.\u003c\/p\u003e\n\u003cp\u003eSmall pieces of tomato provide texture instead of a smooth creaminess, as the Francavillese tomatoes are hand-trimmed and roughly chopped, not puréed. In this pear tomato, sweetness and acidity are perfectly balanced, and they are grown on small plots in the hilly landscape behind the coast.\u003c\/p\u003e\n\u003cp\u003eThe olive oil is a foundational element here rather than just fat, as it absorbs the roasted aromas of the onion and celery and carries them throughout the pasta. In the cold jar, it sits on top as a clear film, but in a warm pan, it integrates completely into the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFor spaghetti, pizza dough, or ragù\u003c\/h3\u003e\n\u003cp\u003eClassically, this sugo is served with long pasta, spread thinly under pizza dough, or used as a base for a quick tomato soup.\u003c\/p\u003e\n\u003cp\u003eIt finds its natural partner with \u003ca href=\"\/en\/products\/guerrieri-spaghetti-n7-hartweizen-pasta\"\u003eSpaghetti n.7 from Azienda Guerrieri\u003c\/a\u003e, cooked al dente and tossed with plenty of sauce—served with a piece of bread to mop up what’s left on the plate. Add minced meat and it becomes a ragù; add eggplant and zucchini and it turns into a ratatouille.\u003c\/p\u003e\n\u003cp\u003eA 480-milliliter jar is enough for four plates of pasta and can easily be halved. Warmed rather than boiled, the basil retains its freshness, and the tomato pieces don’t break down into mush. You can add cheese if you like, but it isn't necessary, as the sauce is flavorful enough on its own. Other varieties are available in the \u003ca href=\"\/en\/collections\/don-antonio-sugo\"\u003eDon Antonio collection\u003c\/a\u003e, and more sauces can be found in our \u003ca href=\"\/en\/collections\/nudelsossen\"\u003ePasta Sauces\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eThe soffritto as the foundation of the Pommarola\u003c\/h3\u003e\n\u003cp\u003eOnions, celery, and carrots are sweated in olive oil before the tomatoes are added. This soffritto is the foundation of every Neapolitan sauce.\u003c\/p\u003e\n\u003cp\u003eBy sweating them slowly, the trio loses its sharpness and releases a sweetness that later balances the acidity of the tomato. If this step is skipped, a tomato sauce tastes thin and sharp because it lacks a proper base. That is exactly why onions, celery, and carrots are listed early in these ingredients, right after tomatoes and olive oil.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes are added afterwards, roughly chopped rather than puréed, and cooked only until the pieces are soft but remain intact. The basil is added just before bottling so that its essential oils do not evaporate and some of that fresh character makes it into the jar.\u003c\/p\u003e\n\u003cp\u003eThe red-and-white striped label bears the words \"La ricetta originale del Signor Don Antonio.\" Below it is the sentiment that good pasta requires passion, the right sugo, and the cheerful company of friends. There is little to add to that.\u003c\/p\u003e","brand":"Don Antonio Sugo","offers":[{"title":"16.2 fl oz","offer_id":53071450571086,"sku":"043VIA7370","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/don-antonio-sugo-alla-napoletana.jpg?v=1750982051"},{"product_id":"capirete-hojiblanca-oliven-mit-paprika","title":"Hojiblanca Olives with Peppers","description":"\u003ch2 id=\"speakable-headline\"\u003eGreen Hojiblanca Olives with Bell Pepper and Garlic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCapirete’s Hojiblanca olives with bell pepper are pitted green table olives from Andalusia, marinated with bell pepper, garlic, and herbs in their own house-made vinegar. Zesty, bold, and crisp. A Mediterranean appetizer olive that tastes like the south.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHojiblanca olives with bell pepper\u003c\/strong\u003e are green, pitted table olives from Capirete, sourced from the southern Spanish region of Andalusia and marinated in a brine of mild vinegar, bell pepper, garlic, and fine herbs. The Hojiblanca gets its name from the white underside of its leaves, “hoja blanca,” and is one of the most versatile Spanish olives.\u003c\/p\u003e\n\n\u003ch3\u003eZesty, bold, crisp\u003c\/h3\u003e\n\u003cp\u003eFirm to the bite, the Hojiblanca displays a play between delicate sweetness and a spicy bitter note, rounded off by the Mediterranean zest of bell pepper and garlic.\u003c\/p\u003e\n\u003cp\u003eIn the jar, they glow in a rich green, interspersed with flashes of red bell pepper pieces and light slices of garlic—a small piece of Andalusia ready to open.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it begins mild and sweet, then follows the typical, slightly bitter boldness in which connoisseurs detect notes of almond, tomato plant, and artichoke. Because they are pitted, you can simply snack on them from a toothpick without worrying about a pit. The brine of garlic, bell pepper, and herbs settles softly over them without overpowering the olive. This is exactly how the south tastes.\u003c\/p\u003e\n\n\u003ch3\u003eWith tapas and a cold beer\u003c\/h3\u003e\n\u003cp\u003eHojiblanca olives with bell pepper are appetizer olives for social moments and belong on every tapas plate.\u003c\/p\u003e\n\u003cp\u003eA cold beer or a glass of dry white wine pairs well with them, along with Manchego, air-dried ham, and warm white bread. Chopped up, they fit into any salad, and their flavorful brine pairs wonderfully with tomatoes, onions, or a colorful platter full of \u003ca href=\"\/en\/collections\/antipasti\"\u003eantipasti\u003c\/a\u003e. For a quick dinner, warm them briefly in a pan to give vegetables and rice a Mediterranean touch. They also look brilliant on focaccia or pizza.\u003c\/p\u003e\n\u003cp\u003eFor those who prefer a milder, lemony variety alongside them, try the \u003ca href=\"\/en\/products\/capirete-manzanilla-oliven-mit-zitrone\"\u003eManzanilla olives with lemon\u003c\/a\u003e, which come from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eHojiblanca from an artisan vinegar house\u003c\/h3\u003e\n\u003cp\u003eThe Hojiblanca grows in the Andalusian provinces of Málaga, Córdoba, and Seville, where it is prized both as a table olive and for its aromatic olive oil. It is widely cultivated in Andalusia and known for its dual talent as both fruit and oil producer.\u003c\/p\u003e\n\u003cp\u003eIts large, fleshy fruit makes it a popular table olive, while its oil is known for its green, slightly bitter note. What makes this variety special is the brine in which the olives are stored, as the vinegar is produced in-house.\u003c\/p\u003e\n\u003cp\u003eBehind Capirete is the José Páez Lobato family, who have specialized in Vinagre de Jerez for over 60 years. Good vinegar belongs with good olives, as the Páez family understands, and anyone who has tasted olives from a vinegar house will taste the subtle difference in the brine.\u003c\/p\u003e\n\u003cp\u003eThe house is located in Jerez de la Frontera and has been producing sherry and vinegar since 1933, which must be aged in barrels for at least 6 months before it can bear the name Vinagre de Jerez. For those who want to try the vinegar on its own, reach for the \u003ca href=\"\/en\/products\/sherry-essig-gran-capirete-reserva\"\u003eGran Capirete Reserva\u003c\/a\u003e, and you can find all other \u003ca href=\"\/en\/collections\/capirete\"\u003eolives and vinegars from Capirete\u003c\/a\u003e in the manufacturer's shop.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 300g – Drained weight 140g\u003c\/p\u003e\n","brand":"Capirete","offers":[{"title":"130 g","offer_id":53071477277006,"sku":"042DAN106861","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/capirete-hojiblanca-oliven-mit-paprika-300g.jpg?v=1750982341"},{"product_id":"la-quiberonnaise-jahrgangssardinen-in-olivenoel","title":"Vintage Sardines in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eVintage sardines in olive oil in the red tin\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe vintage sardines in olive oil from La Quiberonnaise are the classic from the red tin, Breton Atlantic sardines in extra virgin olive oil, Millésime 2025. Not a mass-produced fish, but a vintage that matures in oil like a fine wine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVintage sardines in olive oil\u003c\/strong\u003e are four to six Breton Atlantic sardines from the Conserverie La Quiberonnaise, preserved in extra virgin olive oil, Millésime 2025. Along with the yellow tin containing peanut oil, the red tin is the brand's signature and features a historic view of the port of Quiberon. A classic that one should always have in the pantry, and it is not without reason that La Quiberonnaise is considered one of France's most renowned sardine producers.\u003c\/p\u003e\n\u003cp\u003eIn the oil, the sardines lie silvery and neatly arranged, close together. On bread, they are tender and oily-mild, with the refined, slightly nutty tone of a good olive oil and the salty clarity of the Atlantic. Not an intrusive fish, but a calm, rounded flavor that manages without sharpness or loud seasoning. Anyone who has previously only known cheap canned sardines will immediately taste the difference: here, the sardine remains whole and firm in the oil, instead of disintegrating into mush. This is how the classic tastes.\u003c\/p\u003e\n\u003ch3\u003eTender, mild, with fine olive oil\u003c\/h3\u003e\n\u003cp\u003eSardines in olive oil are the entry into the world of vintage sardines: mild, uncomplicated, always good.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil envelops the fish, keeps it juicy, and gives it a velvety tenderness during the aging process. The vintage is only offered for sale after a year in the tin, by which time the flesh is well-infused. The longer the tin sits afterward, the finer the sardine becomes, just like with wine. For those looking for a nutty counterpart, choose the yellow \u003ca href=\"\/en\/products\/la-quiberonnaise-sardinen-in-erdnussoel\"\u003etin with peanut oil\u003c\/a\u003e, the house's second classic.\u003c\/p\u003e\n\u003ch3\u003eSo simple, so good on bread\u003c\/h3\u003e\n\u003cp\u003eThese sardines need almost no accompaniment: good bread, a little butter, a few drops of lemon, done.\u003c\/p\u003e\n\u003cp\u003eTheir classic place is on a slice of sourdough bread with a spread of \u003ca href=\"\/en\/products\/bordier-butter-leicht-gesalzen-125g\"\u003esalted Bordier butter\u003c\/a\u003e, paired with a glass of dry white wine or a cool beer. They are just as lovely divided on a salad with tomatoes and onions, in pasta with lemon and parsley, or briefly warmed on toasted bread so that the olive oil seeps warm into the bread. As part of a tapas platter with olives, bread, and cheese, they quickly become the secret star. And when a small hunger strikes, they taste just as good straight out of the tin.\u003c\/p\u003e\n\u003ch3\u003eThe red classic from Quiberon since 1921\u003c\/h3\u003e\n\u003cp\u003eThe Conserverie La Quiberonnaise was founded in 1921 by Henriette Jourdan in the fishing port of the Quiberon peninsula. Today, her grandchildren Bernard and Thierry run the family business in the third generation, with the same care as their grandmother.\u003c\/p\u003e\n\u003cp\u003eThe path to the tin is purely manual work: the fresh-caught fish is cleaned, salted overnight, dried, fried, stripped of head and tail, and finally placed in olive oil. Within 48 hours of being caught, it is in the tin, without any deep-freezing. Only a few canneries in Brittany still work by hand in this way. In 2015, the company received the Entreprise du Patrimoine Vivant label for this expertise. You can find the red tin with us alongside many other \u003ca href=\"\/en\/collections\/la-quiberonnaise\"\u003especialties from La Quiberonnaise\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eThose with patience let them age for years\u003c\/h3\u003e\n\u003cp\u003eThe 115-gram tin belongs on a cool, dark shelf; flip it over once every six months so the oil permeates the fish evenly. Those with patience let them age for one to two years; when stored well, vintage sardines can last for several years. Let them reach room temperature briefly before opening; then the olive oil tastes at its roundest and the fish at its most tender.\u003c\/p\u003e","brand":"La Quiberonnaise","offers":[{"title":"115 g","offer_id":53071478260046,"sku":"048LAQ0108","price":7.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-quiberonnaise-jahrgangssardinen-olivenoel.jpg?v=1750982380"},{"product_id":"jean-de-luz-sardinen-mit-piment-despelette","title":"Sardines with Piment d'Espelette","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with Piment d'Espelette from Conserverie Jean de Luz\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with Piment d'Espelette from Conserverie Jean de Luz are large Basque sardines in extra virgin olive oil, seasoned with AOP Piment d'Espelette. This spice grows barely thirty kilometers from the cannery and warms rather than burns.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with Piment d'Espelette\u003c\/strong\u003e are a canned fish product from Conserverie Jean de Luz in the French Basque Country, packed by hand in olive oil. The AOP Piment d'Espelette provides a mild, fruity heat, which traditionally takes the place of black pepper in Basque cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, smoky, and with a lingering warmth\u003c\/h3\u003e\n\u003cp\u003eThe heat of the Piment d'Espelette develops slowly, lingers, and spreads as a warmth without stinging.\u003c\/p\u003e\n\u003cp\u003eBeneath it lies the sardine, firm to the bite and supported by salt, with the mild olive oil holding both sides together. Served cool from the refrigerator, the spice recedes; at room temperature, it reveals its fruity, almost smoky side. If you are not accustomed to it, you should therefore take the jars out of the cold a quarter of an hour before eating. The oil absorbs the seasoning over the months and is therefore worth every drop.\u003c\/p\u003e\n\n\u003ch3\u003eThe red spice from the neighboring village\u003c\/h3\u003e\n\u003cp\u003eOnly what has been grown in ten municipalities around the village of Espelette in the Basque Country may be called Piment d'Espelette.\u003c\/p\u003e\n\u003cp\u003eAOP stands for the Protected Designation of Origin, with which France links products to a fixed origin and a fixed process. In autumn, the pods hang in thick bundles on house facades and dry in the air before being slowly ground. It is this drying process that brings out the fruity note for which the powder is known. Espelette is less than an hour's drive from the coast, and the distances between field and cannery are correspondingly short.\u003c\/p\u003e\n\n\u003ch3\u003eCaught \"à la bolinche\" off the coast\u003c\/h3\u003e\n\u003cp\u003eThe sardines for this jar are caught \"à la bolinche,\" using a small ring net close to the Basque coast.\u003c\/p\u003e\n\u003cp\u003eBecause the boats are out for only a short time, the catch quickly arrives on land and does not have to spend days on ice. Afterward, they are salted, dried, and packed by hand, with the spice added only at the very end. At Conserverie Jean de Luz, this order has always remained the same because it is the least taxing for the fish.\u003c\/p\u003e\n\n\u003ch3\u003eOn rustic bread, in scrambled eggs, on the aperitif platter\u003c\/h3\u003e\n\u003cp\u003eA slice of toasted rustic bread, a sardine laid across it, a few drops of the spicy oil—that is all this supper needs.\u003c\/p\u003e\n\u003cp\u003ePlaced in soft scrambled eggs or rolled into a wrap with arugula and tomato, the heat finds a mild counterpart. On the aperitif platter next to olives and radishes, it is the item everyone reaches for first. Paired with a cool cider or a dry white wine, it becomes a small feast without any preparation. Those who prefer it milder can find the classic version in the \u003ca href=\"\/en\/products\/jean-de-luz-sardinen-in-olivenoel\"\u003eSardines in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eKeep refrigerated once opened\u003c\/h3\u003e\n\u003cp\u003eLeave the remaining fillets in the oil and store the jar upright in the refrigerator so they remain covered.\u003c\/p\u003e\n\u003cp\u003eThis way, the remainder will keep for about four weeks; unopened, it should be kept in a dark, cool pantry. Conserverie Jean de Luz packs the jars so that the fillets lie side by side and remain whole when removed. You can find the rest of the \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e range in our shop, and more jars from the Atlantic are waiting in our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish section\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 270g – Drained weight 190g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e\n","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":53071482356046,"sku":"048JdL00002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-sardinen-mit-piment-d-espelette.jpg?v=1750982487"},{"product_id":"il-borgo-del-balsamico-balsamessig-rot","title":"Il Borgo – Red Balsamic Vinegar","description":"\u003ch2\u003eRed Balsamic Vinegar – Aged Condimento by Il Borgo del Balsamico\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eIl Borgo del Balsamico Red Balsamic Vinegar\u003c\/strong\u003e is an aged Condimento Invecchiato Arancio, a long-aged, at least 3-year-old balsamic vinegar. Syrupy in consistency, with subtle, aged aromas and lasting sweetness, it is wonderful with burrata or aged cheese, and ideal for desserts or ripe fruits.\u003c\/p\u003e\n\u003cp\u003eThe quality levels of Il Borgo del Balsamico's aged balsamic vinegars are indicated by their color: yellow signifies good everyday quality, orange indicates superior quality, and red represents the pinnacle.\u003c\/p\u003e\n\u003ch3\u003eIl Borgo del Balsamico – Balsamic Vinegar from Albinea\u003c\/h3\u003e\n\u003cp\u003eIl Borgo del Balsamico is a small, family-run acetaia from the Modena area in the Italian region of Emilia Romagna. Balsamic vinegar is the second great passion of the Crotti family, who were active in the fashion business and combine high quality, excellent taste, and appealing packaging in their vinegar. In Albinea, not far from Modena, the family's old villa houses an ancient vinegar battery in its attic, carefully looked after by Christina Crotti, which produces fabulous Aceto Balsamico Tradizionale di Reggio Emilia DOP.\u003c\/p\u003e\n\u003cp\u003eThe Aceto Balsamico di Modena and the Il Condimenti from the Italian vinegar manufacturer come in three aging stages: yellow, orange, and red, with the red being the longest aged. The Tinello Condimenti are excellent everyday vinegars and have slightly more acidity than Aceto Balsamico. Red and white wine vinegars, as well as a white balsamic vinegar and a mild apple cider vinegar, complete Il Borgo del Balsamico's product range.\u003c\/p\u003e\n\u003cp\u003e\"The 'Condimento del Borgo' with the orange label is a soft and fragrant condiment. It is made from white and red berry grapes from Emilia Romagna and is the result of must that has been acidified and aged for a long time in oak barrels. This condiment is the alter ego of the more well-known Balsamic Vinegar of Modena, undoubtedly more famous but no less valuable,\" Christina tells us.\u003c\/p\u003e\n\u003cp\u003eAll vinegars from Il Borgo del Balsamico, like this aged Condimento, are produced without preservatives, without added sugar or caramel coloring, and are gluten-free.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":53071501820238,"sku":"046VIA2182","price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Condimento-Rossa-del-Borgo-250ml9lpkJRyDJa9wj.jpg?v=1750982926"},{"product_id":"generous-sylvain-speculoos-spekulatius-glutenfrei","title":"Sylvain Speculoos – Gluten-free Speculoos","description":"\u003ch2 id=\"speakable-headline\"\u003eSylvain Speculoos, crunchy speculoos from Belgium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGenerous' Sylvain Speculoos are gluten-free speculoos made from buckwheat, hand-baked in Belgium. Spicy, crunchy, and made with real butter – a classic that makes you forget the wheat is even missing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSylvain Speculoos\u003c\/strong\u003e are round, \u003cstrong\u003egluten-free speculoos\u003c\/strong\u003e biscuits that Generous shapes in Belgium according to old baking traditions. Instead of wheat, the dough is made with fine buckwheat flour, cane sugar, butter, and a warm spice blend of cinnamon and nutmeg. The result is a biscuit that is both spicy and crunchy, never revealing the absence of wheat with a single bite.\u003c\/p\u003e\n\n\u003ch3\u003eBaked to be spicy, crunchy, and caramelly\u003c\/h3\u003e\n\u003cp\u003eWith the first bite, the biscuit snaps, followed by the speculoos spices: cinnamon, a hint of nutmeg, and the warm sweetness of cane sugar and browned butter. The round shape is familiar to anyone who waited for St. Nicholas as a child.\u003c\/p\u003e\n\u003cp\u003eThe buckwheat gives the dough a subtle, almost nutty note that pairs wonderfully with coffee and black tea. Both crumbly and crunchy, these round biscuits don't just melt; they yield and snap. A scent reminiscent of St. Nicholas' Eve fills the kitchen as soon as the box is opened. They go perfectly with an espresso, where the roasted notes meet cinnamon and caramel. If you prefer more chocolate, opt for the \u003ca href=\"\/en\/products\/generous-schokospekulatius-glutenfrei\"\u003echocolate speculoos\u003c\/a\u003e made from the same dough.\u003c\/p\u003e\n\n\u003ch3\u003eMade from buckwheat, baked with real butter\u003c\/h3\u003e\n\u003cp\u003eGenerous bakes Sylvain Speculoos using organic ingredients: buckwheat flour, potato starch, cane sugar, butter, and egg form the base, seasoned according to Belgian tradition.\u003c\/p\u003e\n\u003cp\u003eBaking gluten-free is a craft, as buckwheat binds differently than wheat and requires specific handling. In the bakery in Tubize, every ingredient is weighed to the gram and baked into handy 5g biscuits – completely without wheat, without spelt, and without pre-made baking mixes. This is how they achieve gluten-free speculoos without compromising on taste: spicy, crumbly, and with a distinct signature. A piece of Belgian baking art that fits perfectly with our other \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA generous biscuit with its own character\u003c\/h3\u003e\n\u003cp\u003eBehind Generous is Christophe Harou, who has been baking for the brand since 2013 after discovering his gluten intolerance.\u003c\/p\u003e\n\u003cp\u003eTogether with his wife Théodora and Brussels-based bakers Jean-Benoît and Aurélie Ghenne, he turned a necessity into a virtue: gluten-free pastries that actually taste like something. What started as a small venture in 2013 now fills an entire range with unique names. The name Generous implies generosity, and the team bakes in the Belgian tradition.\u003c\/p\u003e\n\u003cp\u003eThe bakery gives every variety its own name and character. Sylvain is the good-natured one among them – if you ask him for the time, he'll give you his watch. Generosity you can taste.\u003c\/p\u003e\n\n\u003ch3\u003eEnjoy plain, over yogurt, or in a cheesecake crust\u003c\/h3\u003e\n\u003cp\u003eThe beautifully illustrated box contains 100g, about 20 pieces. Sylvain Speculoos are perfect for an afternoon break, for St. Nicholas Day on December 6th, or as a small gift. Those avoiding gluten don't have to miss out on speculoos at the coffee table – and everyone else is happy to join in anyway. Stored in a cool, dry place, the biscuits remain crunchy for a long time.\u003c\/p\u003e\n\u003cp\u003eThey are equally at home enjoyed plain, crumbled over yogurt, or as a crunchy topping on a dessert. Finely crushed, they also give a cheesecake crust that familiar speculoos note. Once you've discovered gluten-free speculoos, you have plenty of choices: you will find \u003ca href=\"\/en\/collections\/generous\"\u003emore gluten-free biscuits from Generous\u003c\/a\u003e in our range, from lemon to hazelnut – each with its own name.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"100 g","offer_id":53071559622990,"sku":"031VIA860088","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-sylvain-speculoos-spekulatius-glutenfrei-v.jpg?v=1750983876"},{"product_id":"d-barbero-giandujotto-fondente","title":"Dark Giandujotti – Dark Hazelnut Pralines","description":"\u003ch2 id=\"speakable-headline\"\u003eGiandujotti Fondente, the dark variety from Asti\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGiandujotti Fondente are dark hazelnut pralines by D.Barbero from Asti in Piedmont, crafted from finely ground Tonda Gentile delle Langhe hazelnuts and dark chocolate. The intense praline mass is poured into the classic Gianduiotto shape and individually wrapped in red paper.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGiandujotti Fondente\u003c\/strong\u003e are the dark variety of the Piedmontese hazelnut praline from the Cioccolateria \u0026amp; Torroneria D.Barbero in Asti. Single-origin Tonda Gentile delle Langhe hazelnuts are finely ground at the manufactory, combined with a high dose of dark cocoa to create a robust praline mass, and poured into the characteristic Gianduiotto shape. Finally, each praline is individually hand-wrapped in red paper.\u003c\/p\u003e\n\n\u003ch3\u003eTart, intense, with a lingering finish\u003c\/h3\u003e\n\n\u003cp\u003eIn the mouth, the dark chocolate opens up with all its depth, followed by the roasted Tonda Gentile in full aromatic glory – and a finish that takes its time. Those who know the classic Gianduiotti and are looking for a tarter variety will find their robust counterpart here.\u003c\/p\u003e\n\n\u003cp\u003eThe cocoa content is significantly higher than in the milk chocolate version, and the sugar is reduced. Barbero consciously avoids artificial flavorings in its entire manufactory, which allows the cocoa to clearly take center stage while keeping the hazelnut pure and unadulterated. A praline for lovers of dark chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eTonda Gentile delle Langhe meets dark cocoa paste\u003c\/h3\u003e\n\n\u003cp\u003eThe hazelnuts for the Giandujotti Fondente come exclusively from the Langhe, the hilly landscape south of Asti. The Tonda Gentile delle Langhe variety holds the PGI seal and is considered by pastry chefs to be the finest hazelnut of all – due to its intense aroma, crunchy bite, and beautiful round shape.\u003c\/p\u003e\n\n\u003cp\u003eAt the D.Barbero manufactory, the nuts are first roasted and then ground until a smooth hazelnut paste is formed. This is combined with dark cocoa paste and a high proportion of dark chocolate to create the robust praline mass that defines the Giandujotto Fondente. The mass is poured into the characteristic molds, lightly shaken to remove air bubbles, and cooled for hours.\u003c\/p\u003e\n\n\u003cp\u003eEach praline is then individually hand-wrapped in red paper – the signature color of the dark variety, distinguishing it at a glance from its counterparts.\u003c\/p\u003e\n\n\u003cp\u003eFor the dark variety, the cocoa beans come from South America and the hazelnuts from nearby. This combination is Piedmont in a praline: whatever the region produces is refined with what came across the sea – which is exactly how the Gianduiotto originated, when cocoa was scarce and had to be stretched with hazelnuts.\u003c\/p\u003e\n\n\u003cp\u003eIn the Fondente version, this ratio is reversed. The cocoa comes to the fore, tart and dry, and the hazelnut responds with its oiliness. For anyone who finds the classic Gianduiotto too mild, this is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eSeven generations of confectionery from Asti\u003c\/h3\u003e\n\n\u003cp\u003eIn 1883, Melchiorre Barbero received the license in Asti to commercially produce \"Torroni e Noasetti.\" Just two years later, exhibitions in Naples, Turin, and Livorno awarded the young firm with the Diploma di progresso, followed by a gold medal from Castelfranco Veneto in 1903.\u003c\/p\u003e\n\n\u003cp\u003eToday, seven generations later and still family-owned, Giovanni Barbero and his nephew Davide Maddaleno continue to run the manufactory at Via Brofferio 84 in the historic center of Asti – following the same traditional recipes and the same commitment to single-origin ingredients: hazelnuts exclusively of the Tonda Gentile delle Langhe variety, almonds from Puglia near Bari, and pistachios from Bronte.\u003c\/p\u003e\n\n\u003cp\u003eYou can find \u003ca href=\"\/en\/collections\/d-barbero\"\u003emore specialties from D.Barbero\u003c\/a\u003e with us – the classic \u003ca href=\"\/en\/products\/d-barbero-gianduiotti-haselnuss-nougat\"\u003eGianduiotti with milk chocolate\u003c\/a\u003e in copper-colored paper or the \u003ca href=\"\/en\/products\/dbarbero-gianduiotti-mix-pralinen-auswahl\"\u003emix bag with all five varieties\u003c\/a\u003e to try.\u003c\/p\u003e\n\n\u003ch3\u003eWith a small glass of Barolo Chinato\u003c\/h3\u003e\n\n\u003cp\u003eSavory, robust, and nutty, the Fondente stands at the forefront of the range of dark pralines.\u003c\/p\u003e\n\n\u003cp\u003eA strong espresso and a small glass of Barolo Chinato after a meal are its classic companions. Serve at room temperature to allow its delicate melt to unfold perfectly. The 100 g bag with a ribbon – containing 12 individually wrapped pralines – is a classic gift for dark chocolate lovers, while the 500 g bag is for those who like to keep a good supply on hand. Stored in a cool, dry, and sealed place, they will stay fresh for at least three months.\u003c\/p\u003e\n","brand":"D.Barbero","offers":[{"title":"100 g","offer_id":53071565750606,"sku":"030WIL64004","price":7.8,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":59596254544206,"sku":"030WIL64003","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/d-barbero-giandujotto-fondente-100g.jpg?v=1750984119"},{"product_id":"helmut-roter-wermut-750ml","title":"Red Vermouth","description":"\u003ch2 id=\"speakable-headline\"\u003eRed Vermouth by Helmut Wermut with blackberry, bay leaf and rosemary\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRed Vermouth by Helmut Wermut is a dark wine aperitif from Hamburg based on a Palatinate Dornfelder cuvée. Twenty-five herbs, fruits, and spices bring together the fruit of ripe blackberries with the spice of bay leaf and rosemary—tart and bold rather than sweet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed Vermouth\u003c\/strong\u003e is the boldest of the three vermouths that Markus Weiß has been producing under the name Helmut Wermut since 2017, and the only one based on Dornfelder. This Palatinate grape variety provides dark berry fruit and color without becoming heavy, and it keeps the sweetness in check because its own tannins push back. This makes the Red the classic rosso of the three, made for the mixing glass and the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eTart herb, ripe blackberry, dark spice\u003c\/h3\u003e\n\u003cp\u003eFruity, spicy, tart—the Red builds up in exactly this order: blackberry first, then bay leaf and rosemary, followed by the bitterness of the wormwood herb.\u003c\/p\u003e\n\u003cp\u003eThis herbal spice is the reason why the Red works so reliably in stirred drinks. It stands up to gin, bitter liqueur, and ice instead of disappearing into them. If you want to get to know its character, pour it neat and at room temperature first, because cold closes off the spice, especially in dark vermouths.\u003c\/p\u003e\n\u003cp\u003eAfter that, it belongs in the glass in its Sunday best: two ice cubes, a wide orange zest, an olive on the side, and the evening is off to a start.\u003c\/p\u003e\n\n\u003ch3\u003eThe Negroni that made it famous\u003c\/h3\u003e\n\u003cp\u003eThe Red is the vermouth for the mixing glass, and the most obvious exercise for it is the Negroni.\u003c\/p\u003e\n\u003cp\u003eThree centiliters of red vermouth, three centiliters of bitter liqueur, and three centiliters of \u003ca href=\"\/en\/collections\/spirituosen\"\u003egin\u003c\/a\u003e go into a mixing glass with plenty of ice, are stirred until cold, and strained into a tumbler. Top it with an orange zest, the oils of which bring out the berry fruit when expressed. If you like it long, pour ten centiliters with the same amount of ginger ale and add fresh mint.\u003c\/p\u003e\n\u003cp\u003eThe Red is also useful in the kitchen: a splash in a braising sauce for beef or game provides exactly the bitter edge that red wine would otherwise have to provide. Drizzled over a scoop of vanilla ice cream, the same bottle becomes a dessert where the blackberry suddenly takes center stage. And once opened, the bottle should be kept in the refrigerator, because at its core, vermouth is wine.\u003c\/p\u003e\n\n\u003ch3\u003eDornfelder from the Palatinate, herbs from Hamburg\u003c\/h3\u003e\n\u003cp\u003eFor each variety, Markus Weiß has coordinated a specific cuvée with Christian from the Bergdolt-Reif \u0026amp; Nett winery, and for the Red, they chose Dornfelder.\u003c\/p\u003e\n\u003cp\u003eThe herbal essences are created beforehand. Twenty-five ingredients are peeled, cut, and plucked by hand, steeped in alcohol for at least five weeks, and then pressed. The extract and wine only meet in the Palatinate, and because the herbs were processed there cold and without heat, the spice remains clear rather than dull. Everything passes through their own hands, so they can keep a handle on quality, the manufacturer states.\u003c\/p\u003e\n\u003cp\u003eThree gold medals speak for the process: World Vermouth Awards 2021, Frankfurt International Trophy 2021, and World Trophy 2022. Alongside the Red, there is the floral \u003ca href=\"\/en\/products\/helmut-weisser-wermut-750ml\"\u003ewhite vermouth\u003c\/a\u003e and the savory \u003ca href=\"\/en\/products\/helmut-rose-wermut-750ml\"\u003eRosé\u003c\/a\u003e. If you would like to place all three side by side, you can find more bottles in our \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth\u003c\/a\u003e category. 750 ml, 17% vol, contains sulfites.\u003c\/p\u003e","brand":"Helmut Wermut","offers":[{"title":"750 ml","offer_id":53073534681422,"sku":"024HEL001","price":29.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/helmut-der-rote-roter-wermut.jpg?v=1751006708"},{"product_id":"kohl-bergapfelsaft-rouge-750ml","title":"Mountain Apple Juice Rouge","description":"\u003ch2 id=\"speakable-headline\"\u003eKohl Gourmet Mountain Apple Juice Rouge, red through and through\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKohl Gourmet Mountain Apple Juice Rouge is a red, direct-pressed juice made from the red-fleshed Weirouge apple variety, pressed as a single-varietal juice on the Ritten in South Tyrol. Its cherry-red color develops on the tree, within the apple's own flesh – thanks to anthocyanins, the same pigments that color cherries and red currants.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMountain Apple Juice Rouge\u003c\/strong\u003e is the red sibling among Thomas Kohl’s single-varietal juices – and the only one that derives its color from the fruit flesh itself. It is pressed from the Weirouge apple variety, which is red through and through. The resulting juice is naturally cherry-red.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the Mountain Apple Juice Rouge glows cherry-red. Its bouquet speaks of cherries, red currants, and rhubarb; on the palate, it is robust, acidic, and wonderfully fresh – with that subtle tartness otherwise found in red berries. It is a far cry from the mild sweetness of conventional apple juices.\u003c\/p\u003e\n\n\u003ch3\u003eA red aperitif for antipasti and Asian cuisine\u003c\/h3\u003e\n\u003cp\u003eThe Mountain Apple Juice Rouge shines as a non-alcoholic aperitif and pairs as well with fish and meat antipasti as it does with Asian dishes.\u003c\/p\u003e\n\u003cp\u003eIt pairs best with light, savory, salty, or acidic foods – only spicy and sweet dishes are too overpowering for it. On a summer evening, simply serve it well-chilled in a stem glass with some olives and a few antipasti, and you have the perfect non-alcoholic starter. And if you want a bit of sparkle, serve it alongside \u003ca href=\"\/en\/products\/kohl-karlo-sparkling-750ml\"\u003eKarlo Sparkling\u003c\/a\u003e – it makes a great match.\u003c\/p\u003e\n\n\u003ch3\u003eWeirouge, the apple from Weihenstephan that is red all over\u003c\/h3\u003e\n\u003cp\u003eThe Weirouge apple variety was discovered and further developed by Hermann Schimmelpfeng at the research center in Weihenstephan – the name combines Weihenstephan with the French \"rouge.\" It was registered for European plant variety protection in 1997 but later withdrawn: botanically, it is identical to the \"Roter Mond\" (Red Moon), a variety developed by Russian pomologist Michurin in 1915. An apple with two names, therefore, which is now grown in South Tyrol.\u003c\/p\u003e\n\u003cp\u003eThe variety owes its uniqueness to a high content of anthocyanins, the pigments that also give cherries and red currants their red hue. The skin, the flesh, and even the blossoms glow red – and when cut, the apple does not turn brown, but remains colorfast. Thomas Kohl finds the Weirouge too acidic as a table apple, but considers this a blessing: it allows him to press the entire harvest into this special juice.\u003c\/p\u003e\n\n\u003ch3\u003eSingle-varietal pressed and awarded gold\u003c\/h3\u003e\n\u003cp\u003eLike all Kohl Gourmet juices, the Weirouge grows just below the thousand-meter mark on the Ritten, around the family's Troidner farm. Thomas Kohl, who is known as Italy’s first apple juice \"affineur,\" has the red apples picked by hand and pressed as a single-varietal juice – unfiltered, only briefly pasteurized, and bottled directly without any detours.\u003c\/p\u003e\n\u003cp\u003eAt the 2019 Mostbarkeiten, the major tasting event for the Alps-Adriatic region, the Mountain Apple Juice Rouge received 18 out of 20 points and was awarded gold, \u003ca href=\"https:\/\/www.kohl.bz.it\/blog\/goldregen-fuer-bergapfelsaefte-von-kohl\"\u003eas Kohl notes in his review of the tasting\u003c\/a\u003e. Thomas Kohl’s red juices are collected in the \u003ca href=\"\/en\/products\/kohl-apfelsaft-ruby-red-12er-paket\"\u003eApple Juice Ruby Red Package\u003c\/a\u003e – where the Rouge stands alongside red currant and wild blueberry.\u003c\/p\u003e\n\n\u003ch3\u003eCherry and rhubarb need eight to ten degrees\u003c\/h3\u003e\n\u003cp\u003eEight to ten degrees and a stem glass – that is when the notes of cherry and rhubarb emerge. Unopened, the bottle will keep for at least a year; once opened, the juice stays fresh in the refrigerator for about 6 days. You can find all the single-varietal siblings in the \u003ca href=\"\/en\/collections\/kohl-gourmet\"\u003eKohl Gourmet Collection\u003c\/a\u003e – the Rouge is the most vibrantly colored of them all.\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":53073551458638,"sku":"026WIL7177","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623810597198,"sku":"026WIL7177_6","price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kohl-bergapfelsaft-rouge.png?v=1788346825"},{"product_id":"prisecco-rotfruchtig-manufaktur-joerg-geiger","title":"Prisecco – Red Fruit – alcohol-free","description":"\u003ch2\u003ePrisecco Red Fruit – Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePrisecco Red Fruit\u003c\/strong\u003e is one of the classics from the \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e. Non-alcoholic and sparkling, pleasantly dry, yet fabulously fruity and with the wonderful aroma of lime, it is an aperitif for everyone at the table when served well chilled and makes a great food companion.\u003c\/p\u003e\n\u003ch3\u003ePrisecco Red Fruit non-alcoholic – sparkling like Secco\u003c\/h3\u003e\n\u003cp\u003eThe Prisecco Red Fruit is one of the 4 classic Manufaktur Jörg Geiger Priseccos, which are available all year round. Red Fruit, White Floral, Apple Symphony, and Rose Magic were the first Prisecco varieties from the manufactory and are still among the top sellers today. In fact, the Prisecco Red Fruit was the very first Prisecco that Jörg Geiger bottled.\u003c\/p\u003e\n\u003cp\u003eThe basis for the Prisecco Red Fruit is the juice of hand-picked old apple and pear varieties from meadow orchards in the Swabian Jura. This is joined by juice from black currants and sour cherries, as well as elderberry and quince, and refreshing lime extracts. Refined with spices and added carbonation, the result is a top-class non-alcoholic beverage. Wine-red in the glass with ruby-red highlights. Juicy fruit of apple and pear paired with the dark berry scent of cassis, sour cherry, and elderberry, and light citrus freshness. Very intense and lush on the palate, red fruit berries alternate with ripe apples, a beautiful play of sweetness and acidity, and a long, berry-like finish. A fantastic aperitif, best enjoyed chilled on ice, and a great accompaniment to desserts with berries such as Rote Grütze with vanilla sauce or ice cream, cherry cake, or currant slices.\u003c\/p\u003e\n\u003ch3\u003eNon-alcoholic specialties from Manufaktur Jörg Geiger\u003c\/h3\u003e\n\u003cp\u003ePriSecco is the best-selling specialty of Manufaktur Jörg Geiger. Sophisticated and balanced, the Red Fruit surprises with enormous complexity. The lack of alcohol is not perceived as a deficiency; on the contrary. PriSecco fills a gap for new, modern, non-alcoholic beverages based on old fruit varieties. The old apple and perry pear varieties come from the landscape-defining meadow orchards along the bird sanctuary at the foot of the Swabian Jura – hand-picked, ripened, and gently processed at the Jörg Geiger manufactory, which has already received several awards for its juices (including from Slow Food).\u003c\/p\u003e\n\u003cp\u003eWith their distinct aromatic profile, the acidity of old apple varieties, and the pronounced tannin note of the pear, these juices form a very special, natural foundation for the Geiger Prisecco varieties.\u003c\/p\u003e\n\u003cp\u003eWith his expertise in non-alcoholic cocktails based on apples and pears, Jörg Geiger has created a whole new world of experience with his Prisecco, which sparkles like Secco but is completely alcohol-free. Top-tier gastronomy and star-rated restaurants in particular rely on his Prisecco.\u003c\/p\u003e\n\u003cp\u003eIt all started as a hobby. Jörg Geiger experimented with the pears and apples he harvested from his meadow orchards, produced brandies, and eventually had the idea for this non-alcoholic cocktail. Today, his manufactory in Schlat near Göppingen is very successful, and he is one of the leading producers of non-alcoholic cocktails based on pears and apples. He has already received multiple awards for this – and we would also describe this Prisecco Red Fruit, which tastes especially good when well chilled, as excellent.\u003c\/p\u003e\n\u003cp\u003eManufaktur Jörg Geiger Prisecco Red Fruit - the non-alcoholic alternative to Secco!\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073554768206,"sku":"026MAN200","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623867973966,"sku":"026MAN200_6","price":57.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/prisecco-rotfruchtig-manufaktur-joerg-geiger.jpg?v=1751006923"},{"product_id":"la-mortuacienne-cola-limonade","title":"Cola Lemonade","description":"\u003ch2 id=\"speakable-headline\"\u003eA cola from a French lemonade maker\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCaramel, kola nut and a hint of mandarin; this cola comes from a house that has been making lemonade since 1921, and it tastes quite different from what you usually find on the supermarket shelf. Less sweet, spicier, with a recognizable citrus component.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCola Limonade\u003c\/strong\u003e from La Mortuacienne is the only non-fruit variety in the Maison Rième range and comes in the same swing-top bottle as its siblings. Caramel notes, as one expects from a cola, meet a citrus element that makes the whole thing feel significantly fresher. There are 8.5 grams of sugar per 100 milliliters.\u003c\/p\u003e\n\n\u003ch3\u003eCaramelly, spicy, surprisingly fresh\u003c\/h3\u003e\n\u003cp\u003eOn the nose, first the expected caramel, but behind it something that is missing in industrial cola: a bright citrus note reminiscent of mandarin.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the kola nut reveals itself with its slight bitterness, accompanied by spice notes more familiar from a herbal liqueur than a lemonade. The nut comes from the West African kola tree and naturally contains caffeine, which is why it has been used in soft drinks since the 19th century. The sweetness remains in the background instead of overpowering everything, and the finish is shorter and cleaner.\u003c\/p\u003e\n\u003cp\u003eAnyone expecting the Cola Limonade to taste like the industry giant will be surprised. It doesn't, and it doesn't want to; here we have a unique interpretation in the glass, closer to what cola was a hundred years ago.\u003c\/p\u003e\n\n\u003ch3\u003eOn ice, with rum, with grilled food\u003c\/h3\u003e\n\u003cp\u003eIce-cold in a glass with plenty of ice and a slice of lemon. The acidity lifts the spice notes and removes the stickiness from the sweetness.\u003c\/p\u003e\n\u003cp\u003eSpicy, caramelly, and fresh all at once—this trio of characteristics sets it apart from anything that comes out of a can. One liter is enough for a good four glasses.\u003c\/p\u003e\n\u003cp\u003eThe Cola Limonade truly shines in a long drink. With a \u003ca href=\"\/en\/products\/helmut-rum-liqueur-500ml\"\u003erum liqueur\u003c\/a\u003e or whisky, the caramel notes of the lemonade pick up those of the cask. Because it is less sweet, it can handle more alcohol without losing its balance.\u003c\/p\u003e\n\u003cp\u003eAt the table, it pairs with everything from the grill. A good cola belongs with burgers, spareribs, and fries with mayonnaise anyway. It should be drunk straight from the cold refrigerator. If you prefer fruit, the \u003ca href=\"\/en\/products\/la-mortuacienne-grenade-limonade\"\u003epomegranate lemonade\u003c\/a\u003e is available nearby.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a lemonade house makes a cola\u003c\/h3\u003e\n\u003cp\u003eAt first glance, a cola doesn't fit into a range of lemon, orange, and grapefruit. At second glance, it does.\u003c\/p\u003e\n\u003cp\u003eOriginally, cola was nothing more than a lemonade with spices, brewed from kola nut extract, sugar, citrus oils, and water. Only industrial production turned it into a beverage that tastes the same all over the world. A house that makes its own syrups can apply this recipe just as well as any fruit variety.\u003c\/p\u003e\n\u003cp\u003eAt Rième, the cola follows the same path as everything else. The sugar base is created cold in the \u003ci\u003esirogène\u003c\/i\u003e, the process Marcel established in 1921, and only then are the spices and aromas added. What changes is the aromatic side, never the foundation.\u003c\/p\u003e\n\u003cp\u003eToday, the cola is one of ten varieties from the house and the only one that does not taste of fruit. If you would like to discover the whole spectrum, start with the \u003ca href=\"\/en\/products\/la-mortuacienne-zitronen-limonade\"\u003eLemon Limonade\u003c\/a\u003e and work your way through the \u003ca href=\"\/en\/collections\/la-mortuacienne-limonade\"\u003eLa Mortuacienne\u003c\/a\u003e range. A deposit is added to the bottle price.\u003c\/p\u003e","brand":"La Mortuacienne","offers":[{"title":"1 liter","offer_id":53073561583950,"sku":"026FRO7130","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-mortuacienne-cola-limonade.jpg?v=1751006977"},{"product_id":"copenhagen-sparkling-tea-rod","title":"Sparkling Tea Rød – 5%","description":"\u003ch2 id=\"speakable-headline\"\u003eSparkling Tea Rød is the dry rosé made from tea\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSparkling Tea Rød is a dry tea cocktail in rosé, made from 10 organic tea varieties with white wine. Hibiscus, currant, and mint define its character, with the tartness keeping the sweetness in check. It is the least sweet of the three alcoholic varieties.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSparkling Tea Rød\u003c\/strong\u003e is the rosé-colored cuvée from the Copenhagen Sparkling Tea Company, containing 5 percent alcohol. Green, white, black, and herbal teas meet white wine and a fine effervescence. With 35 grams of residual sugar per liter, it is drier than the other two alcoholic varieties.\u003c\/p\u003e\n\n\u003ch3\u003eCurrant, mint, and a delicate tartness\u003c\/h3\u003e\n\n\u003cp\u003eRød smells of dark berries and a hint of herbs; on the palate, this transforms into something surprisingly dry.\u003c\/p\u003e\n\n\u003cp\u003eCurrant and wild berries lead the way, followed by emerging mint that is cool and crisp. The black tea sits underneath, providing the tannic structure usually only associated with red wine. It feels fruity, savory, and velvety on the palate, lingering for an unusually long time.\u003c\/p\u003e\n\n\u003cp\u003eThe tartness comes from the hibiscus blossom and is explicitly intended: it keeps the 35 grams of residual sugar in check, ensuring Rød never veers into being overly sweet. With 6.1 milligrams of caffeine per 100 milliliters and a bottle pressure of 5.5 bar, it is a serious drink for serious dishes.\u003c\/p\u003e\n\n\u003ch3\u003eFor beetroot, Nordic fish, and malt waffles\u003c\/h3\u003e\n\n\u003cp\u003eBecause it is dry and has structure, Rød is perfect for occasions where a standard rosé would be too light.\u003c\/p\u003e\n\n\u003cp\u003eNordic fish and seafood dishes are its home, as is spicier cuisine featuring cumin or paprika. The gourmet restaurant GEMYSE paired it with beetroot and sweet potatoes because the tartness of the hibiscus balances their earthy sweetness rather than amplifying it.\u003c\/p\u003e\n\n\u003cp\u003eIt even works with dessert: paired with a malt waffle and sesame ice cream, it absorbs the subtle sweetness and brings the wild berry notes to the fore. This is a role that hardly any other alcoholic beverage can fill without becoming intrusive.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled at about 5 degrees in a white wine glass. If you are looking for the non-alcoholic version in rosé, you will find it in \u003ca href=\"\/en\/products\/copenhagen-sparkling-tea-lyserod-alkoholfrei\"\u003eLyserød\u003c\/a\u003e; for Asian cuisine, you are better off reaching for the \u003ca href=\"\/en\/products\/copenhagen-sparkling-tea-gron\"\u003eGrøn\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTen teas for a single rosé\u003c\/h3\u003e\n\n\u003cp\u003eRød is the most complex cuvée from the house and the only one in which all four tea types come together.\u003c\/p\u003e\n\n\u003cp\u003eGreen tea brings freshness, white brings softness, black provides structure, and herbal tea adds spice—ten varieties in total, each infused individually at its own temperature and for its own brewing time. Only then is the cuvée created, just as Jacob Kocemba learned as a sommelier: not by mixing, but by composing.\u003c\/p\u003e\n\n\u003cp\u003eRemarkable, too, is where the color comes from. A rosé made from wine gets its color from the pigments in the grape skins; here, the hibiscus blossom takes over that role—providing the tartness at the same time. What are two separate processes in wine, color and structure, are handled by a single ingredient in Rød.\u003c\/p\u003e\n\n\u003cp\u003eKocemba founded the house in 2017 together with Bo Sten Hansen, after standing as a sommelier in front of a cellar with over 1,700 wines and still not finding anything suitable for a dessert. Instead of settling for that, he brewed tea.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture then matures for 8 to 12 weeks in the bottle, with the carbonation added later. What counts here is not fermentation, but patience during the steeping process—and that is exactly what you can taste in the end. Hats off.\u003c\/p\u003e\n\n\u003cp\u003eYou can read more about the house in the \u003ca href=\"\/en\/collections\/copenhagen-sparkling-tea-company\"\u003eportrait of the Copenhagen Sparkling Tea Company\u003c\/a\u003e, and you can find all varieties among the \u003ca href=\"\/en\/collections\/sparkling-tea-mit-ohne-alkohol\"\u003eSparkling Teas with and without alcohol\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body DK-BIO-100 EU – Non-EU agriculture\u003c\/p\u003e","brand":"Copenhagen Sparkling Tea Company","offers":[{"title":"750 ml","offer_id":53073567416654,"sku":"020COP0003","price":19.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623872987470,"sku":"020COP0003_6","price":115.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/copenhagen-sparkling-tea-rod-rot-bio_38a60371-49b5-4c8f-a872-bcd994cbfc1f.jpg?v=1751009825"},{"product_id":"mesano-vermouth-500ml","title":"Mesano Vermouth","description":"\u003ch2 id=\"speakable-headline\"\u003eMesano Vermouth by the Kosmaten from Stuttgart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMesano Vermouth by the Kosmaten is a red vermouth based on Pinot Noir from the Stuttgart region, flavored with wormwood and fortified with Sicilian blood orange spirit. Bittersweet, herbal, with a trace of bright fruit. Not your typical sweet mass-produced vermouth from a supermarket shelf.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMesano Vermouth\u003c\/strong\u003e is a red vermouth with 18 percent alcohol by the Kosmaten from Stuttgart, made from fully ripe local Pinot Noir grapes. It begins as a red wine, then wormwood and other botanicals are added, and finally, a blood orange spirit balances the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe label shimmers in red and gold, featuring the same mosaic aesthetic as their gin, just a shade warmer. In the glass, the vermouth is dark and dense, and as you pour it, the scent of herbs drifts upward.\u003c\/p\u003e\n\n\u003ch3\u003eWormwood, sage, and dark fruit\u003c\/h3\u003e\n\u003cp\u003eThe aroma features dried herbs, anise, and a trace of grass over the berry fruit of the Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eOn the palate, Mesano Vermouth first shows its fruitiness, then the tart bitterness of the wormwood takes over, and the blood orange leaves a bright trail across it. Bittersweet, spicy, with a pleasantly tart finish—a vermouth that invites a second glass without tiring the palate.\u003c\/p\u003e\n\u003cp\u003eWormwood is the plant that gives the drink its name and is also the most demanding ingredient: too little, and the wine remains overly sweet; too much, and the bitterness overwhelms everything else. Here, the balance is just right, and the herbs remain recognizable without displacing the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eOn ice with a twist or as a half-Negroni\u003c\/h3\u003e\n\u003cp\u003eThe easiest way to enjoy it is over cold ice with an orange twist—this vermouth needs nothing more. If you are trying it for the first time, you should drink it exactly like that before using it in a cocktail.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with tonic or soda and looks excellent in a Negroni when combined with Campari and their \u003ca href=\"\/en\/products\/mesano-dry-gin-500ml\"\u003eown house Dry Gin\u003c\/a\u003e. Olives, salted almonds, and young Pecorino are perfect for an aperitif; later in the evening, a slice of air-dried ham is also a great companion. It tastes best chilled at eight to ten degrees Celsius.\u003c\/p\u003e\n\n\u003ch3\u003eFortified, so the fruit remains\u003c\/h3\u003e\n\u003cp\u003eFortification means that high-proof alcohol is added to the young wine, stopping fermentation before the fruit sugars have fully fermented.\u003c\/p\u003e\n\u003cp\u003eThis is precisely what creates its bittersweet character, as the residual sweetness remains stable even after long storage and carries the herbal bitterness. The four Stuttgart friends—Tim, Fabian, Andranik, and Simon—chose Sicilian blood orange spirit instead of neutral alcohol for this, and you can taste that decision in every sip. Since 2018, they have been working under the name Kosmaten, inspired by medieval mosaic artisans.\u003c\/p\u003e\n\u003cp\u003eVermouth once traveled north from Turin, through France, Spain, and England to reach us. That it now comes from the Stuttgart area, made from Pinot Noir instead of southern white wine, is something no one in Turin back then would have ever suspected.\u003c\/p\u003e\n\n\u003ch3\u003eServing tip\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the bottle belongs in the refrigerator, where the vermouth will stay fresh for four to six weeks. 5 cl over ice, a twist of zest, and your aperitif is ready. You can find more bottles of this kind under \u003ca href=\"\/en\/collections\/wermut\"\u003eVermouth\u003c\/a\u003e, and if you would like to compare, it is worth taking a look at \u003ca href=\"\/en\/collections\/helmut-wermut\"\u003eHelmut Wermut\u003c\/a\u003e from the Palatinate region. The 500-ml bottle provides about ten aperitifs.\u003c\/p\u003e","brand":"Kosmaten Mesano","offers":[{"title":"500 ml","offer_id":53073605558606,"sku":"023MAS002","price":22.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mesano-vermouth.jpg?v=1751007439"},{"product_id":"nork-himbeerrosmarin-likoer-500ml","title":"Raspberry Rosemary Liqueur","description":"\u003ch2\u003eNORK Raspberry-Rosemary Liqueur - the perfect aperitif liqueur\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eNORK Raspberry-Rosemary Liqueur\u003c\/strong\u003e is an exciting and unique flavor combination that unites fruity sweetness and spicy notes. With extra fruit and without artificial additives, this liqueur impresses with its natural and handmade character. Whether well-chilled as a shot, as a spritz variation with sparkling wine, or as a delicious long drink with tonic or Sprite - this fresh and exceptional liqueur always cuts a fine figure.\u003c\/p\u003e\n\u003ch3\u003eProduct advantages:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eUnique flavor combination: The sweet-fruity raspberry meets spicy-aromatic rosemary, providing a harmonious and exciting variety of aromas.\u003c\/li\u003e\n\u003cli\u003eNatural and handmade: Without artificial flavors, but with extra fruit, this liqueur offers pure and unadulterated enjoyment.\u003c\/li\u003e\n\u003cli\u003eVersatile use: Perfect as a shot, in spritz variations, or as a long drink - this liqueur suits many occasions and mixed drinks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eFruity variety with raspberry and rosemary\u003c\/h3\u003e\n\u003cp\u003eThe NORK Raspberry-Rosemary Liqueur delights with its fruity-tart aromas. The sweetness of the raspberry is perfectly complemented by the spicy notes of rosemary. This combination offers a true roller coaster of aromas that impresses both neat and in various cocktail variations.\u003c\/p\u003e\n\u003ch3\u003eHandmade and without artificial additives\u003c\/h3\u003e\n\u003cp\u003eNORK stands for quality and naturalness and for Korn, because Ann-Katrin, Johann, and Lars, the three founders of NORK, have brought a decent Korn to the market, which forms the base for this summery liqueur. The Raspberry-Rosemary Liqueur is made without artificial flavors and contains extra fruit. Handmade and with attention to detail, this liqueur offers an unadulterated and intense taste that enriches every occasion.\u003c\/p\u003e\n\u003ch3\u003eVersatile uses\u003c\/h3\u003e\n\u003cp\u003eWhether well-chilled as a shot, in a spritzy variation with sparkling wine, or as a refreshing long drink with tonic or Sprite – the Raspberry-Rosemary Liqueur is versatile. Its unique flavor combination makes it a highlight at every celebration and provides special moments of enjoyment.\u003c\/p\u003e\n\u003cp\u003eThe NORK Raspberry-Rosemary Liqueur combines fruity raspberry and spicy rosemary in a handmade, natural liqueur. Perfect for shots, spritz variations, and long drinks.\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":53073681744206,"sku":"023NOR0003","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nork-himbeer-rosmarin-likoer-500ml.jpg?v=1751008195"},{"product_id":"friedrich-becker-spaetburgunder-2019","title":"Pinot Noir – 2019","description":"\u003ch2\u003eFriedrich Becker – Spätburgunder 2019 – Estate Wine \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003e2019 Spätburgunder\u003c\/strong\u003e from \u003cstrong\u003eWeingut Friedrich Becker\u003c\/strong\u003e shows a lot of red cherry fruit, pleasant spiciness and fullness, fine tannins and a firm structure, and it is practically fermented through, making it wonderfully dry. The 2019 Spätburgunder matures for 24 months in wood and was bottled unfiltered.\u003c\/p\u003e\n\u003cp\u003eThis red wine from the Pfalz is the entry-level Spätburgunder into the Burgundy realm of Friedrich Becker wines. In the glass, it gleams with a pleasant, clear ruby red with dark reflections. On the nose, there are aromas of wild berries, cherry, tobacco, spices and forest floor. On the palate, it is juicy, elegant with good length and structure.\u003c\/p\u003e\n\u003ch3\u003eSpätburgunder – VDP.GUTSWEIN \u003c\/h3\u003e\n\u003cp\u003eThe estate wines are the calling card of the winery, which is why drinking pleasure and a fine sense of origin are particularly important to Friedrich Becker here. The grapes come from the estate's own vineyards, which are farmed close to nature and cultivated by hand. Estate wines are ideal food companions, and they also benefit from some bottle aging, which is particularly suitable for Burgundies.\u003c\/p\u003e\n\u003ch4\u003eHow Friedrich Becker Wine is Made\u003c\/h4\u003e\n\u003cp\u003eThe Spätburgunder grapes for this estate wine grow in vineyards around Schweigen in the Pfalz, on both the German and Alsatian sides, on sandstone weathered soils and on limestone soils. The age of the vines ranges from 17 to 44 years. The grapes were carefully hand-selected, destemmed, and fermented separately on the skins, by vineyard. After two to three weeks of fermentation in open oak vats and tubs, they were gently pressed. Further maturation took place for 24 months in large and small French oak barrels. Bottling in December 2022 was done without filtration or fining of the wine.\u003c\/p\u003e\n\u003ch5\u003eA Red Wine from the Pfalz and its Values\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin Wine from Germany\u003c\/li\u003e\n\u003cli\u003eGrowing region Pfalz\u003c\/li\u003e\n\u003cli\u003eVDP Winery\u003c\/li\u003e\n\u003cli\u003eGrape variety Spätburgunder\u003c\/li\u003e\n\u003cli\u003e13.5% vol. Alcohol\u003c\/li\u003e\n\u003cli\u003e6.3 g\/l Acidity\u003c\/li\u003e\n\u003cli\u003e0.2 g\/l Residual sugar \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Weingut Friedrich Becker","offers":[{"title":"750 ml","offer_id":53073789387086,"sku":"007BEC1539","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/friedrich-becker-spaetburgunder-2019.jpg?v=1751009273"},{"product_id":"oliver-zeter-syrah-2014","title":"Syrah – 2014","description":"\u003ch2 id=\"speakable-headline\"\u003eAged Syrah from the Palatinate by Oliver Zeter\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eIn this vintage, the Syrah from Oliver Zeter is an aged red wine that spent twelve months in wooden barrels following maceration. It comes from the period before the winery divided its Syrah into two lines, and it displays fleshy, dark fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSyrah 2014\u003c\/strong\u003e is a dry Syrah from the Palatinate by Oliver Zeter, grown on stony, quick-warming soils and bottled unfiltered. At 13.5% ABV, it is robust, and more than ten years after the harvest, it possesses the tranquility of a mature wine.\u003c\/p\u003e\n\u003ch3\u003eSloe, iron, and a hint of smoke\u003c\/h3\u003e\n\u003cp\u003eIn the glass, this Syrah from the Palatinate reveals a fine, fresh aroma of blue berries, mingled with a light note of iron and a hint of smoke. On the palate, it is fleshy and concentrated. Flavors of black olives and ripe sloes resonate, combining into a dark, spicy depth, while its concentration holds the fruit together.\u003c\/p\u003e\n\u003cp\u003eAfter so many years in the bottle, the tannins of a robust red wine generally become rounded. The fruit usually recedes slightly, while spicy and earthy tones take center stage. This vintage is therefore exciting for anyone who wants to experience how a Palatinate Syrah changes over time.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eMaceration, wooden barrels, and vines from the Rhône\u003c\/h3\u003e\n\u003cp\u003eWhen Oliver Zeter planted his first Syrah vineyard in Hambach in 2009, the grape variety was still considered an exotic choice in the Palatinate. This heat-loving variety originates from the Rhône and requires soils that warm up quickly in the sun. The winery chose exactly these kinds of stony sites, open to the east and south, for its cultivation.\u003c\/p\u003e\n\u003cp\u003eThe grapes for the 2014 vintage were fermented using traditional maceration, allowing the skins to impart color and tannins to the wine. Afterward, the young Syrah spent twelve months in wooden barrels, where it was slowly exposed to oxygen and gained structure. It was then bottled without fining and has been maturing ever since.\u003c\/p\u003e\n\u003cp\u003eAt that time, Oliver Zeter produced only this single varietal Syrah. It was not until the 2018 and 2019 vintages that the winery divided the range into a Réserve from the best vineyards and a more accessible entry-level wine.\u003c\/p\u003e\n\u003ch3\u003eOx cheek, lentils with bacon, and mountain cheese\u003c\/h3\u003e\n\u003cp\u003eAged red wine pairs best with dishes that have also taken their time, such as ox cheek braised for hours until it falls apart with a fork. Lentils with bacon and root vegetables pick up on its spicy tones. A piece of aged mountain cheese at the end provides the salinity that complements the dark fruit well.\u003c\/p\u003e\n\u003cp\u003eBecause the wine was bottled unfiltered, a fine sediment may have formed in the bottle over the years. If you stand the bottle upright a few hours beforehand and then pour the Syrah slowly into a carafe, the sediment will remain behind. Served at 16 to 18 degrees Celsius, its spice is perfectly showcased.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/oliver-zeter-syrah-2017\"\u003eSyrah 2017\u003c\/a\u003e, which was aged in amphorae, demonstrates how the style developed later on. You can find the current pinnacle of the Syrah range in the \u003ca href=\"\/en\/products\/oliver-zeter-syrah-reserve-2022\"\u003eSyrah Réserve 2022\u003c\/a\u003e, and further red wines with depth are available in our \u003ca href=\"\/en\/collections\/rotwein\"\u003ered wine\u003c\/a\u003e category.\u003c\/p\u003e\n\u003ch3 class=\"weinwerte-titel\"\u003eSyrah 2014 – A red wine and its specifications\u003c\/h3\u003e\n\u003cul class=\"weinwerte\"\u003e\n\n\u003cli\u003eOrigin Germany\u003c\/li\u003e\n\n\u003cli\u003eRegion Palatinate\u003c\/li\u003e\n\n\u003cli\u003eOliver Zeter, Neustadt an der Weinstraße\u003c\/li\u003e\n\n\u003cli\u003eGrape variety Syrah\u003c\/li\u003e\n\n\u003cli\u003eAging in wooden barrels\u003c\/li\u003e\n\n\u003cli\u003e13.5% ABV alcohol\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Oliver Zeter","offers":[{"title":"750 ml","offer_id":53073832444238,"sku":"007ZET011","price":23.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/oliver-zeter-syrah-2014.jpg?v=1751009780"},{"product_id":"gernot-heinrich-naked-red-non-vintage","title":"naked red – non-vintage","description":"\u003ch2 id=\"speakable-headline\"\u003enaked red from the Gernot Heinrich winery in Gols\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003enaked red from Gernot Heinrich is a non-vintage organic red wine cuvée made from Zweigelt, Blaufränkisch, and St. Laurent, spontaneously fermented and aged in wood. It is not a heavy, barrique-aged red wine, but rather a leanly structured red with bright cherry notes, peppery spice, and softly integrated tannins.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003enaked red\u003c\/strong\u003e is the everyday red wine from the Gernot Heinrich winery in Gols, in Austria's Burgenland region, pressed from Zweigelt, Blaufränkisch, and St. Laurent. The vines are spread across both shores of the lake, from the slate of the Leithaberg hills to the gravel of the Parndorfer Platte and the humus-rich heath soil of the plains. The 12.5 percent alcohol content keeps it in an everyday format.\u003c\/p\u003e\n\n\u003ch3\u003eBright cherry and peppery spice\u003c\/h3\u003e\n\u003cp\u003eTwist off the screw cap, and you are immediately greeted by bright cherry in the glass, followed by a peppery spice that thoroughly strips this wine of any sense of complacency.\u003c\/p\u003e\n\u003cp\u003eUnderneath lies a juiciness that doesn't dry out the mouth, and tannins that are so softly integrated that they provide support rather than resistance. Zweigelt brings the bright fruit, Blaufränkisch the spice, and St. Laurent the velvety flow. The texture remains lean, the wine never pushes itself forward, and that is precisely where it derives its drinkability.\u003c\/p\u003e\n\u003cp\u003e\"Seriously uncomplicated\" is how the winery describes this red, and it is hard to capture the essence more concisely. A wine for a Tuesday evening, then, that still doesn't feel out of place on a Sunday. It benefits from being lightly chilled because the fruit then stands out more clearly and the spice remains in the background, whereas at room temperature, it appears broader than suits it.\u003c\/p\u003e\n\n\u003ch3\u003eWeeks on the skins in wooden fermentation vats\u003c\/h3\u003e\n\u003cp\u003eThe grapes are harvested by hand between the end of August and mid-September, a timeframe that is early for Burgenland red wine grapes and preserves their freshness.\u003c\/p\u003e\n\u003cp\u003eThe berries then remain on the skins for 14 days, partly in wooden fermentation vats and partly in steel tanks, before being gently pressed. During this time, the skins impart color and tannins to the must. Fermentation is spontaneous, without added cultured yeast, using only what is already present on the berries.\u003c\/p\u003e\n\u003cp\u003eThe wine is then aged for over a year in wooden fermentation vats before being bottled in December 2022. The wood provides air and rest rather than vanilla, which is why the fruit has remained as bright as it was when it arrived in the cellar. The label does not bear a vintage; the wine is sold as non-vintage. The vineyards are farmed organically, with a great deal of manual labor.\u003c\/p\u003e\n\n\u003ch3\u003eHow to continue the evening\u003c\/h3\u003e\n\u003cp\u003eA pizza straight from the oven and pasta with a robust tomato sauce readily accept this red without further ado because it doesn't take anything away from their intensity.\u003c\/p\u003e\n\u003cp\u003eGrilled items also pair well with it, as long as they aren't too heavily smoked, as the lean texture can only withstand smoke to a limited extent. Half an hour in the refrigerator is perfectly sufficient; nothing more is needed. 750 milliliters are quickly finished in a social setting, which is why a six-bottle case remains the safer choice.\u003c\/p\u003e\n\u003cp\u003eIn white, the same concept is called \u003ca href=\"\/en\/products\/gernot-heinrich-naked-white-2023\"\u003enaked white 2023\u003c\/a\u003e, translating those same hills and gravel plains into something brighter. If you are looking for more dark bottles from Gols, you will find them under \u003ca href=\"\/en\/collections\/rotwein\"\u003ered wine\u003c\/a\u003e, and the entire range from the winery is available at \u003ca href=\"\/en\/collections\/weingut-gernot-heinrich\"\u003eGernot Heinrich Winery\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003enaked red – an organic wine and its values\u003c\/h4\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Wine from Austria\u003c\/li\u003e\n\n\u003cli\u003eGrowing region: Burgenland\u003c\/li\u003e\n\n\u003cli\u003eGrape varieties: Zweigelt, Blaufränkisch, St. Laurent\u003c\/li\u003e\n\n\u003cli\u003evegan\u003c\/li\u003e\n\n\u003cli\u003e12.5% ABV\u003c\/li\u003e\n\n\u003cli\u003e6.3 g\/l acidity\u003c\/li\u003e\n\n\u003cli\u003e1.0 g\/l residual sugar\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eOrganic control body AT-BIO-402 – Austrian Agriculture\u003c\/p\u003e","brand":"Weingut Gernot Heinrich","offers":[{"title":"750 ml","offer_id":53074008932686,"sku":"014HEI0042","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59680267338062,"sku":"014HEI0042_6","price":50.73,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gernot-heinrich-naked-red-non-vintage.jpg?v=1751011715"},{"product_id":"castelbel-duftseife-rose-botanical-library","title":"Scented Soap Rose – Botanical Library","description":"\u003ch2\u003eCastelbel Rose Scented Soap – Botanical Library – 200g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCastelbel Rose Scented Soap\u003c\/strong\u003e from the Botanical Collection smells like a whole bouquet of wild roses. The pink soap bar from Castelbel weighs 200g.\u003c\/p\u003e\n\u003ch3\u003eCastelbel – Rose Soap from Porto\u003c\/h3\u003e\n\u003cp\u003eInspired by Porto's most exquisite romantic gardens, this soap series was created. It gives a poetic nod to the millennia-old art of botanical illustration.\u003c\/p\u003e\n\u003cp\u003eThe Portuguese luxury soap brand Castelbel was founded in 1999 in Castêlo da Maia. Castelbel specializes in soaps for discerning customers.\u003c\/p\u003e\n\u003cp\u003eCastelbel became famous for combining enchanting fragrances with perfect design and highly effective ingredients.\u003c\/p\u003e\n\u003cp\u003eThe skin-friendly soaps from Castelbel, made from high-quality ingredients, are produced in Portugal using traditional methods and are hand-wrapped in beautiful paper designs. Preservatives and animal testing are not used.\u003c\/p\u003e","brand":"Castelbel Porto","offers":[{"title":"200 g","offer_id":53074166153550,"sku":"077CAS014","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/castelbel-rose-seife.jpg?v=1751013323"}],"url":"https:\/\/norgutes.com\/en\/collections\/rot.oembed?page=3","provider":"nur Gutes","version":"1.0","type":"link"}