Reference: 0065 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: ALE - G425
Brand: Acetaia Leonardi
Ingredients: Vacuum cooked must from Trebbiano grapes. Description: It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour.Bottle to: 0,5 liters.
Reference: 0003 - KARA
Brand: Acetaia Leonardi
This oil is suitable for: raw, cooked or grilled vegetables, potatoes, dips, sauces and gravies, soups, pasta, rice, roasted or grilled meats, fish, cheeses, cold cuts, pizza, bruschetta. Olive oil can be used both raw and for cooking.
Reference: 0064 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelier Zucker 2plus1, add the juice of ½ lemon.
Reference: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: FPA - ALH05
Brand: Lerchnhof
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One of the most famous egg liqueurs from Italy, it is often used to create a typical Bombardino: you heat the liqueur and top it with cream.
ZABOV was created in 1946 based on the idea of making a new kind of egg liqueur, richer in its ingredients but with a lighter alcoholic strength (only 15°) and a more modern flavour (an egg liqueur flavoured not with marsala but with brandy). It was registered as ZABOV from the union of the initial letters of the words “ZABaglione” and “OVo”, which in Italian mean ‘zabaglione’ and ‘egg’, respectively.
*the second picture is an example
Reference: 52-10SUD-SEP04-SCH
Brand: Alpen High - Seppila
Reference: FO - ALK10
Kahlúa is a Mexican coffee liqueur brand. The liqueur is made from rum, coffee, sugar cane and vanilla.
Reference: FO - ALM02
Malibu is a clear fruit liqueur made from white rum, sugar and coconut extract.
Reference: FPA - ALH05
Brand: Lerchnhof
One of the most famous egg liqueurs from Italy, it is often used to create a typical Bombardino: you heat the liqueur and top it with cream.
