Hamper #2 - £54.50
Collana Verde EVOO Harvest 2023, Two Medals Giusti Balsamic Vinegar, Tartufissimo Truffle Cream and Anchovy Fillets Delfino, Cetara
Collana Verde Harvest 2022 extra virgin olive oil, made from a blend of Itrana, Leccina, Frantoiana and Cicinella Sessana olives picked by hand and cold-pressed on the same day. This ensures that our olive oil retains all the flavours from the olives with notes of artichokes, freshly cut hay and the sweetness of almonds. Our method of harvesting and the olive pressing modern techniques ensure the oil is full of nutritional values and is very low in acidity.
Giuseppe Giusti’s 2 gold medal balsamic vinegar is a versatile balsamic, aged for a minimum of 8 years. This classic vinegar is of a good density and has an optimal balance between sweet and sour, with notes of mature fruits, liquorice and black pepper. This vinegar is aged in oak barrels, with the addition of aged balsamic vinegar extracted from centuries old casks. Ingredients: Cooked grape must, aged wine vinegar.
Tartufissimo truffle cream is made with summer truffle and porcini mushrooms, found in the ever-green area surrounding the picturesque and charismatic town of Pietralunga, in the heart of Umbria. Summer truffle is collected between May to August and is known for its light shallot-garlic notes and musky aroma. This truffle sauce is perfect for truffle toasts and pizza, also suitable to enrich any rice, pasta, mushroom, egg, poultry or meat dish.Ingredients: summer truffle (2%), mushrooms, extra virgin olive oil, sunflower seed oil, black olives, salt, flavouring.
The spicy anchovies in sunflower oil are ideal for appetizers, tasty pasta dishes, fast or delicious bruschetta.
In Cetara Delfino Battista are leading producers of anchovies, following generations-old traditional recipes. All their products are strictly free of preservatives and chemical additives to maintain the quality and natural taste. Only a few kilometers away from the city of Salerno, Cetara is one of the least reliant on tourism of all the towns on Italy's UNESCO-listed Amalfi Coast and, perhaps, for this reason, also the most authentic fishing villages in the Campania region. Anchovy fishing occurs only in the Gulf of Salerno, in the sea lapping against the shore of the magnificent Amalfi coast between the end of March and the beginning of July. After being fished, anchovies are packed in salt straight away, when they are still very fresh.