{"title":"Jahreszeiten","description":"\u003ch2 id=\"speakable-headline\"\u003eDurchs Jahr, Saison für Saison\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003eIn der Jahreszeiten-Welt findest du Produkte sortiert nach dem, was gerade dran ist — vier Jahreszeiten und sechs Feste, vom ersten Frühlingsgruß bis zum Silvesterabend. Kein Rundum-Sortiment, sondern eine handliche Auswahl für genau den Moment, der vor dir liegt.\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e sind unser Weg, dir das passende Produkt zur richtigen Zeit zu zeigen. Statt dich durch über 7.000 Artikel zu klicken, bekommst du zehn kuratierte Collections, die mit dem Kalender mitwandern: Frühling, Sommer, Herbst, Winter — dazu Valentinstag, Ostern, Muttertag, Vatertag, Weihnachten und Silvester. Essen, Trinken, Kochen, Wohnen und Geschenke rücken zusammen und stimmen sich auf den Anlass ein.\u003c\/p\u003e\n\n\u003cp\u003eWer im März an Spargel denkt, findet andere Regale vor als wer im November den Glühweintopf sucht — und genau das ist der Punkt. So wird aus Stöbern ein geführter Spaziergang durchs Jahr.\u003c\/p\u003e\n\n\u003ch3\u003eDie vier Jahreszeiten\u003c\/h3\u003e\n\n\u003cp\u003eJede Jahreszeit hat ihre eigenen Favoriten. Der \u003ca href=\"\/en\/collections\/fruehling\"\u003eFrühling\u003c\/a\u003e bringt leichte Weine, Kräutersalze und das erste frische Grün auf den Tisch — ein Albariño zum Spargel, Ingo Hollands Wildkräutersalz aus dem Gewürzamt, ein Bergapfelsaft von Thomas Kohl aus Südtirol zum Picknick. Der \u003ca href=\"\/en\/collections\/sommer\"\u003eSommer\u003c\/a\u003e öffnet die Terrassentür: Aperitivi, Grillgut, Sardinen in der Dose, dazu Weißweine in der Kühlung.\u003c\/p\u003e\n\n\u003cp\u003eIm \u003ca href=\"\/en\/collections\/herbst\"\u003eHerbst\u003c\/a\u003e werden die Gerichte wärmer, die Weine voller, die Schokolade dunkler — Zeit für dunkle Bonnat-Tafeln, kräftige Rotweine und den ersten warmen Tee aus Christianshavn. Und der \u003ca href=\"\/en\/collections\/winter\"\u003eWinter\u003c\/a\u003e gehört dem langen Abend: Brühe, Schmorgerichte, eine gute Trinkschokolade. Drei Monate, in denen die Küche wieder zum wärmsten Raum im Haus wird.\u003c\/p\u003e\n\n\u003ch3\u003eFeste und Anlässe\u003c\/h3\u003e\n\n\u003cp\u003eZwischen den Jahreszeiten liegen die Anlässe — kleine Haltepunkte, für die du oft genau ein passendes Mitbringsel suchst. Zum \u003ca href=\"\/en\/collections\/valentinstag\"\u003eValentinstag\u003c\/a\u003e eine feine Schokolade oder ein prickelnder Cuvée. Zu \u003ca href=\"\/en\/collections\/ostern\"\u003eOstern\u003c\/a\u003e ein Nest aus handwerklicher Osterware. Zum \u003ca href=\"\/en\/collections\/muttertag\"\u003eMuttertag\u003c\/a\u003e eine Auswahl, die Mama schmeichelt, zum \u003ca href=\"\/en\/collections\/vatertag\"\u003eVatertag\u003c\/a\u003e eine, die Papa überrascht. Zum \u003ca href=\"\/en\/collections\/weihnachten\"\u003eWeihnachten\u003c\/a\u003e das Menü aus Italien, Frankreich und Südtirol. Und zu \u003ca href=\"\/en\/collections\/silvester\"\u003eSilvester\u003c\/a\u003e der Sekt, der hält, was der Abend verspricht.\u003c\/p\u003e\n\n\u003ch3\u003eSo kommt die Saison auf den Tisch\u003c\/h3\u003e\n\n\u003cp\u003eUnser Tipp — schau zwei Wochen vor dem Anlass vorbei, dann ist die Collection frisch bestückt und die Versandwege sind kurz. Wir sortieren nach Reifegrad, Erntezeit und Geschenkeignung; du nimmst mit, was zu dir passt. Viele unserer Hersteller arbeiten im Rhythmus der Jahreszeiten: Thomas Kohl presst im Spätsommer die ersten Bergäpfel, Jean-Yves Bordier rührt die Festtagsbutter im November, die Manufakturen in Südtirol legen ihre Weihnachtspackungen schon im Frühherbst auf. Das spürst du im Sortiment. Probier es aus, Saison für Saison!\u003c\/p\u003e\n","products":[{"product_id":"neber-akazienhonig-mit-waldbeeren","title":"Acacia Honey with Wild Berries","description":"\u003ch2\u003eAcacia Honey with Forest Berries – from organic beekeeper Neber\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eacacia honey with forest berries\u003c\/strong\u003e from \u003cstrong\u003eorganic beekeeper Neber\u003c\/strong\u003e is a honey specialty from Austria. Anton Neber refines the honey with an extract from various berries, such as currants, raspberries, strawberries and elderberries. This gives the acacia honey its strong, fruity, yet natural berry aroma and its delicate rose-pink color. Wonderful on a breakfast roll or to refine natural yogurt.\u003c\/p\u003e\n\u003ch3\u003eAcacia Honey with Forest Berries\u003c\/h3\u003e\n\u003cp\u003eThe basis for this honey specialty is acacia honey. Very light and clear in color and equally delicate in aroma, this fine, mild acacia honey comes from the false acacia, also known as Robinia pseudoacacia, and contains the essential oil of acacia, which gives the blossom honey its floral, typical scent and fine mild taste. To harvest this acacia honey, Anton Neber brings his beehives to the beautiful Weinviertel, east of Vienna, at the beginning of the acacia blossom, which is usually from mid to late May. A bee colony collects about 7kg of good acacia honey per day. Due to its high fructose content, the honey crystallizes extremely slowly.\u003c\/p\u003e\n\u003ch3\u003eOrganic Beekeeping Neber – the honey refiners\u003c\/h3\u003e\n\u003cp\u003eSince 2007, master beekeeper Anton Neber has been processing and refining the fruits of his labor in his honey-ENJOYMENT-cellar. Of course, this would not be possible without the help of his bee workers, and by that we don't mean the help of his wife and daughter, but that of his bee colonies of the Carnica bee breed native to Styria. Like no other, beekeeper Anton Neber understands the refinement of honey. The organic beekeeping Neber offers an unusually wide range of refined honeys, e.g. with Bourbon vanilla, with gold leaf or with chopped pumpkin seeds, or with forest berries or cornelian cherries. Here too, Gerlinde and Anton Neber pay attention to the best ingredients from the region.\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071130296654,"sku":"033NEB0007","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-akazienhonig-waldbeeren.jpg?v=1750977734"},{"product_id":"neber-alpenrosenhonig-bio","title":"Alpine Rose Honey","description":"\u003ch2\u003eAlpine Rose Honey – from the Neber Organic Apiary\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eNeber Alpine Rose Honey\u003c\/strong\u003e is a true rarity among blossom honeys, as alpine roses grow above the tree line at 1,500 meters on the Zirbitzkogel in Styria. With its vibrant red blossoms, the alpine rose attracts not only numerous hikers in June, but also Anton Neber's bees. Harvested in small quantities, this champagne-colored honey impresses with its floral-fruity aroma, reminiscent of citrus fruits.\u003c\/p\u003e\n\u003ch3\u003eAnton Neber – Profession or Vocation\u003c\/h3\u003e\n\u003cp\u003eIn 2002, Anton Neber completed his master beekeeper training at the Styrian Beekeeping School and turned his passion for honey into a profession. Before that, Anton Neber had pursued beekeeping as a hobby, but the success with his honeys and the personal deceleration through working close to nature with the bees turned his vocation into a profession. Thus, he operates a professional beekeeping business in his home community of Sankt Lorenzen, a small Austrian market town in the Mürztal.\u003c\/p\u003e\n\u003cp\u003eSince 2007, Anton Neber has been processing and refining the fruits of his labor in his honey-ENJOYMENT-cellar. Of course, this would not be possible without the help of his worker bees, and by that, we do not mean the help of his wife and daughter, but that of his bee colonies of the Carnica bee breed native to Styria.\u003c\/p\u003e\n\u003ch3\u003eNeber Honey from Austria – 100% natural\u003c\/h3\u003e\n\u003cp\u003eThe primary goal in honey production is to harvest high-quality, single-variety honeys, known as blossom honeys. This requires a lot of experience in dealing with bees but also in terms of honey ripening, because only ripe honey can be stored and, if stored correctly, will not start to ferment. Every honey is unique in taste, color, and flow properties and is a reflection of the region where the bees collect nectar.\u003c\/p\u003e\n\u003cp\u003eThe Neber Organic Apiary offers Styrian honey in many delicious varieties such as acacia, sunflower, chestnut, dandelion, forest, forest blossom, or linden blossom honey. However, like no other, the Neber Apiary excels at refining honey. It offers an unusually wide range of refined honeys, such as with Bourbon vanilla, with gold leaf, with chopped pumpkin seeds, or with wild berries or cornelian cherries. Here too, Anton Neber pays attention to the best ingredients from the region. Of course, his honey production is organically certified.\u003c\/p\u003e\n\u003cp\u003eOrganic control body AT-BIO-301 – EU agriculture\u003c\/p\u003e","brand":"Neber Honig","offers":[{"title":"250 g","offer_id":53071130689870,"sku":"033NEB0009","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/neber-honig-alpenrosenhonig.jpg?v=1750977747"},{"product_id":"rue-traversette-tartine-la-magnifique-110g","title":"Tartine the magnificent","description":"\u003ch2\u003eTartine la magnifique – Tomato, Fig, Carrot – Rue Traversette\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTartine la magnifique\u003c\/strong\u003e by \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a \u003cstrong\u003evegetarian spread\u003c\/strong\u003e made from sun-ripened tomatoes, fine pieces of cucumber, onions, carrots, white cabbage, and lemon, which founder Stephane has refined with figs, refreshing apple, and turmeric.\u003c\/p\u003e\n\u003cp\u003eTartine la magnifique is one of the most popular products from Rue Traversette in Languedoc. The fruity-sweet spread tastes great on any type of bread, which you can also decorate with a few fresh tomato wedges or cucumber slices. Tartine also pairs perfectly with fish, canned sardines, grilled poultry or meat, and as a side dish to pasta, rice, and potato dishes. Stephane originally called this mixture \"la mechante\" - the naughty mixture, because you can't resist it. But from now on, it's called \"la magnifique\" - the magnificent or splendid fig, as you like it.\u003c\/p\u003e\n\u003ch3\u003eTartine la magnifique – vegetarian spread\u003c\/h3\u003e\n\u003cp\u003eWith great love, Rue Traversette has been cooking all the beautiful and good things that the vegetable and herb garden provides since 2005. In the small canning factory of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Every product contains the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small village of Saint-André-de-Sangonis in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars that bring the authentic, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131214158,"sku":"042RUE025","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-la-magnifiquehcA3CBt7goDmz.jpg?v=1750977765"},{"product_id":"rue-traversette-rote-paprikacreme-90g","title":"Red pepper cream","description":"\u003ch2\u003eRed Bell Pepper Cream with Tarragon – from Rue Traversette, France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ered bell pepper cream\u003c\/strong\u003e with tarragon from \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a vegetarian vegetable cream made from roasted red bell peppers, onions, garlic, honey, and olive oil, which founder Stephane has refined with salt, tarragon, and Aceto Balsamico di Modena.\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette's aromatic red bell pepper cream is ideal as an aperitif on toast, crackers, or bread, but don't hesitate to enjoy the creamy paste with grilled meat, chicken, fish, or with goat cheese or taco chips. Let yourself be tempted by this delicious Crème de Poivron.\u003c\/p\u003e\n\u003ch3\u003eRed Bell Pepper Cream – Vegetarian Spread\u003c\/h3\u003e\n\u003cp\u003eWith great love, Rue Traversette has been cooking all the beautiful and good things that the vegetable and herb garden provides in its kettles since 2005. In the small canning factory of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product contains the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small town of Saint-André-de-Sangonis in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars, like this bell pepper cream, which brings the unadulterated, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131345230,"sku":"042RUE023","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-rote-paprikacreme-poivron.jpg?v=1750977768"},{"product_id":"rue-traversette-tartine-en-languedoc-110g","title":"Tartine in Languedoc","description":"\u003ch2\u003eTartine en Languedoc – Onions and Red Wine – Rue Traversette\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTartine en Languedoc\u003c\/strong\u003e by \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a \u003cstrong\u003evegetarian spread\u003c\/strong\u003e made from sweet red onions, tomatoes, beets, grilled almonds, and red wine, which founder Stephane has refined with a few raisins, essential thyme, aromatic tarragon, and bay leaf.\u003c\/p\u003e\n\u003cp\u003eThe Tartine en Languedoc, with its pleasant acidity and the sweetness of red onions and raisins, transports you and your baguette slices or sandwiches directly to the south of France, to Languedoc, somewhere between Marseillan on the coast and Carcassonne inland. This Languedoc-style spread tastes great on any type of bread, which you can gladly decorate with some chopped olives or almonds. It also pairs perfectly with fish, canned sardines, grilled poultry or meat, and as a side dish for pasta, rice, and potato dishes.\u003c\/p\u003e\n\u003ch3\u003eTartine en Languedoc – vegetarian spread\u003c\/h3\u003e\n\u003cp\u003eWith much love, Rue Traversette has been cooking up all the beautiful and good things the vegetable and herb garden has to offer in its kettles since 2005. In the small cannery of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product reflects the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small town of Saint-André-de-Sangonis in the heart of Languedoc, amidst the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery, providing delicious, aromatic vegetables in jars that bring the genuine, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131476302,"sku":"042RUE020","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-languedoc.jpg?v=1750977772"},{"product_id":"rue-traversette-artischockencreme-90g","title":"Artichoke Cream","description":"\u003ch2\u003eArtichoke Cream with White Pepper - from Rue Traversette, France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eArtichoke Cream\u003c\/strong\u003e with white pepper from \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a vegetarian vegetable cream made from artichoke hearts, olive oil, and lemon juice, which founder Stephane refined with salt and white Sarawak pepper.\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette's delicate artichoke cream is ideal as an aperitif on toast, crackers, or bread, but don't hesitate to enjoy the creamy paste with meat, fish, seafood, or vegetables, such as green asparagus. Let yourself be tempted by this delicious Crème d'Artichaut.\u003c\/p\u003e\n\u003ch3\u003eArtichoke Cream – vegetarian spread\u003c\/h3\u003e\n\u003cp\u003eWith much love, Rue Traversette has been cooking all the beautiful and good things that the vegetable and herb garden provides since 2005. In Stephane Strobl's small cannery, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product reflects the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small village of Saint-André-de-Sangonis in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars, such as this artichoke cream, which brings the unadulterated, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131607374,"sku":"042RUE024","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-artischocken-creme-90g.jpg?v=1750977775"},{"product_id":"morelli-tagliatelle-mit-steinpilzen","title":"Tagliatelle with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliatelle ai Funghi Porcini by Pasta Morelli, Egg Tagliatelle with Porcini Mushroom Extract from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eWide egg tagliatelle from Antico Pastificio Morelli, flavored with natural porcini mushroom extract and refined with fresh wheat germ in the dough. Bronze-drawn, slowly dried at 50 °C. 250 g in a cardboard box, cooking time 6 to 8 minutes. A classic autumn dish, served plain with butter or classically in a cream and white wine sauce.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliatelle ai Funghi Porcini\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are wide, flat egg tagliatelle made from Tuscan durum wheat semolina and fresh egg, flavored with natural porcini mushroom extract. Additionally, fresh wheat germ, which Morelli has incorporated into every dough since 1860, gives the pasta a bready, cereal aroma when cooked. The porcini aroma is introduced into the dough via an extract, not through visible mushroom pieces. This keeps the pasta thin and delicate, and the seasoning penetrates the noodle evenly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eWide Tagliatelle with Porcini Scent\u003c\/h3\u003e\n\u003cp\u003eOpen the box and you'll immediately be greeted by the rich scent of porcini mushrooms – warm, woody, with a hint of fresh leaves. The tagliatelle are about 6 to 8 millimeters wide and noticeably flatter than Morelli's linguine. The surface remains rough and matte, typical of bronze drawing. This is no accident, but craftsmanship: pressed through bronze dies, the dough acquires precisely those tiny imperfections that will later allow cream and butter sauces to perfectly cling to the noodle.\u003c\/p\u003e\n\u003cp\u003eWhen cooked, the dry forest scent transforms into a warm, creamy mushroom aroma. The pasta water shimmers slightly brownish, and the typical porcini smell hangs over the pot, reminiscent of a freshly opened porcini mushroom in an October forest. On the palate, the pasta first reveals a delicate egg sweetness, then the full porcini aroma unfolds, and finally, the malty depth of the wheat germ provides the finishing touch. Three layers that build up and linger.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce pairs well with tagliatelle with porcini mushrooms?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: cream and white wine, nothing else. The classic recipe for Tagliatelle ai Funghi Porcini calls for sautéing an onion in butter, adding fresh or dried porcini mushrooms, deglazing with a splash of white wine, pouring in cream, and seasoning with salt, pepper, and a little parsley. The Morelli porcini aroma in the dough further enhances the sauce – so you can get by with slightly fewer porcini mushrooms in the sauce.\u003c\/p\u003e\n\u003cp\u003eOur tip for the simplest version: Toss the cooked tagliatelle in brown butter, add a spoonful of cooking water, and serve with coarsely shaved Parmigiano and a hint of freshly ground pepper. That's perfectly sufficient for an autumn evening. If you prefer something richer, mix mascarpone with a little cooking water until smooth and stir in a teaspoon of porcini cream – a variation that pairs particularly well with game dishes such as venison saddle or braised wild boar. Also good: with bacon cubes and shallots in truffle butter, or as a side dish to ossobuco or roulade with dark sauce.\u003c\/p\u003e\n\u003cp\u003eFor cooking, bring 2.5 liters of water per 250g of pasta to a boil, salt with a tablespoon of sea salt, and add the tagliatelle. Egg tagliatelle cook faster than pure durum wheat pasta: 6 to 8 minutes are sufficient, depending on how al dente you like them. Save half a glass of cooking water before draining – this will make the sauce perfectly creamy later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's Wheat Germ Secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, rich in Vitamin E, Vitamin D, and plant proteins. In industrial pasta production, it is removed during milling because it shortens the shelf life of the flour. Morelli takes the opposite approach: the freshly sieved germ is reincorporated into the dough immediately after milling. The family's motto is \"Siamo fatti di altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in San Romano (Pisa province) and is now run by the fifth generation, siblings Lucia, Antonio, and Marco Morelli. The production facility is located in Montopoli V\/A, 30 kilometers from Pisa.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: The dough is bronze-drawn, spread on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface later binds every sauce better, and the slow drying preserves the aromas of the wheat and the nutrients of the germ.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also shares the same dough structure: the \u003ca href=\"\/en\/products\/morelli-trueffel-pasta-250g\"\u003eTagliolini al Tartufo\u003c\/a\u003e with summer truffle instead of porcini. For the pure durum wheat variants without egg, we recommend the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper. So you have the choice: egg tagliatelle for autumn dishes and game sauces, pure durum wheat linguine for lemony, light variants.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132066126,"sku":"040DAN0004","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-tagliatelle-steinpilze.jpg?v=1764856063"},{"product_id":"morelli-linguine-knoblauch-basilikum","title":"Linguine Aglio e Basilico – green pasta with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Aglio e Basilico by Pasta Morelli, green tagliatelle with garlic and basil from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eLong, flat durum wheat linguine from Antico Pastificio Morelli, flavored with natural garlic and basil concentrate and colored with dehydrated spinach. Bronze drawn, slowly dried at 50 °C and with fresh wheat germ in the dough. 250 g in a cardboard box, cooking time 8 to 9 minutes. Not an egg noodle, but a pure durum wheat pasta with a green touch.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Aglio e Basilico\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbon pasta made from Tuscan durum wheat semolina, refined with natural garlic and basil concentrates. Their characteristic green hue comes from finely dehydrated spinach in the dough, not from basil or eggs – this pasta is a pure durum wheat variety, also suitable for people avoiding eggs. Additionally, Morelli has been reincorporating fresh wheat germ into every batch of dough since 1860, which gives the pasta a bready, cereal scent when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGreen noodles with an herbal-garlic scent\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, an intense aroma immediately greets you: warm garlic with a fresh, herbaceous basil note in the background. The linguine display a strong, natural green – the color comes from the dehydrated spinach in the dough. Sometimes lighter spots are visible where the spinach is unevenly distributed, and precisely this irregularity is a sign of quality in artisanal drying. The surface remains rough and matte, like all of Morelli's bronze-drawn linguine.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation that Morelli is famous for emerges: The pasta water turns slightly greenish – this time even more intensely due to the added spinach content – and a complex scent rises: first the garlic, then the basil, with the grainy wheat germ note underneath. On the palate, garlic dominates first with a pleasant, round, not sharp character. Then the basil opens up, and finally the wheat germ asserts its dark, bready depth. Three distinct layers that peel away cleanly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhat do linguine with garlic and basil go well with?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already brings so much flavor that it almost doesn't need sauce. Our tip for the simplest version: toss cooked linguine with a spoon of cooking water, a splash of cold-pressed olive oil, and shaved Pecorino in a pan. Nothing more is needed, and many won't want anything else afterwards.\u003c\/p\u003e\n\u003cp\u003eClassic accompaniments that pair well with the three basic aromas: a red tomato sugo with onions and thyme, a Pesto alla Genovese (yes, this doubles the basil note, but works surprisingly well), a lemon cream sauce with white fish, shrimp in olive oil with chili, or a grilled vegetable mix with zucchini, bell peppers, and cherry tomatoes. Particularly good with Mediterranean grilled meats like lamb skewers or grilled Mediterranean fish.\u003c\/p\u003e\n\u003cp\u003eFor cooking, bring 2.5 liters of water per 250 g of pasta to a rolling boil, salt with a tablespoon of sea salt, and add the linguine. Let simmer for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining – this will perfectly bind the sauce later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's Wheat Germ Secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eWheat germ is the heart of the grain, rich in vitamin E, vitamin D, and plant proteins. In industrial pasta production, it is removed during milling because it shortens the shelf life of the flour. Morelli takes the opposite approach: the freshly sieved germ is reincorporated into the dough immediately after milling. The family's motto is \"Siamo fatti di altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in San Romano (Pisa province) and is now run by the fifth generation, siblings Lucia, Antonio, and Marco Morelli. The production facility is located in Montopoli V\/A, 30 kilometers from Pisa.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: The dough is bronze-drawn, spread on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface later binds any sauce better, and the slow drying preserves the flavors of the wheat and the nutrients of the germ.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine Aglio e Basilico, three variants are offered for three moods: herbal-warm, lemony-fresh, spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132197198,"sku":"040DAN0005","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-knoblauch-und-basilikum.jpg?v=1764853096"},{"product_id":"cipriani-pasta-tagliolini-all-uovo","title":"Tagliolini with egg","description":"\u003ch2\u003eCipriani Pasta – Tagliolini all uovo – Egg Noodles 250g\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCipriani Pasta Tagliolini all uovo\u003c\/strong\u003e are very thin Italian egg noodles. A very fine ribbon noodle, only 2 mm wide. Due to their short cooking time (2 minutes), they are perfectly suited for quick meals. Cipriani Pasta is very yielding and expands during cooking, so that the 250g package yields 4 good portions.\u003c\/p\u003e\n\u003ch3\u003eCipriani Tagliolini – Pasta from Harry's Bar in Venice\u003c\/h3\u003e\n\u003cp\u003eHarry's Bar in Venice – who doesn't know this restaurant steeped in mystique, where even Hemingway frequented and which has lost none of its flair and attractiveness to this day. On the one hand, it is one of the most popular meeting places for big stars, and on the other hand, gourmets highly appreciate its simple but high-quality cuisine. Pasta lovers will be familiar with the fine, diverse varieties from the owner Arrigo Cipriani, as his pasta is considered among the best in the world. Just like the pasta, the Bellini Base, the red wine vinegar, the Carnaroli rice, and the Biscotti also originated in Harry's Bar. The noodles are produced with great craftsmanship from good ingredients by the family's small business based on Harry's Bar recipes.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132885326,"sku":"040WIL9010","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini.jpg?v=1750977815"},{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2\u003eAlpe Pragas Chutney – Fig and Green Tomato Mostarda\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas' fig mostarda with fresh, green tomatoes is not just sweet, but also savory thanks to ginger, cloves, chili, and mustard seeds. Gently cooked with only a little sugar and lemon juice, the natural color and interplay of aromas of the ingredients are preserved. As a delicate accompaniment, it pairs perfectly with well-aged cow and sheep cheese, as well as strong mountain cheeses. \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, to delve into exotic flavor worlds, they decided to create a line of chutneys that would reflect both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that offer a wide and interesting range of uses.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and indeed, mustard powder. His pleasantly hot mostardas pair well with various cheeses, raclette, fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as mostrich, made its way from France, where it had become an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you'll see colorful mixed fruits, layered by hand in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, which they owe to the mustard powder essential for their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in very hot, as is traditional in Mantua. All sorts of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits are not only a dream pairing with cheese; they are also found in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are cooked together with the syrup until soft. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2\u003eAlpe Pragas Chutney - Mostarda with Pear and Saffron\u003c\/h2\u003e\n\u003cp\u003eThe Alpe Pragas Chutney Mostarda Pear and Saffron is a fruity-tart combination of Williams Christ pears, saffron and orange juice, pink pepper, chili and mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. As a delicate accompaniment, it goes perfectly with cream cheese or young Pecorino, or even excellently with cheese fondue.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003enot only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003efor refining dishes\u003c\/li\u003e\n\u003cli\u003elow sugar\u003c\/li\u003e\n\u003cli\u003eno artificial additives\u003c\/li\u003e\n\u003cli\u003eno preservatives\u003c\/li\u003e\n\u003cli\u003efree from colorants\u003c\/li\u003e\n\u003cli\u003eno artificial flavors\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruit from their own cultivation. In 2001, to delve into exotic taste worlds, they decided to create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly hot mostarde pair well with various types of cheese, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"The Stolen Bucket\" by A. Tassoni. At that time, mustard, or \"Mostrich\" as it was also called, arrived in Italy from France, where it had already become indispensable as a spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered into huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, thanks to the mustard powder used in their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in a very hot version, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits don't just form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – a complex process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2 to 1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterward, it is poured back over the fruits and left covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2\u003eAlpe Pragas Chutney – Raspberry Mostarda and Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Chutney Raspberry Mostarda with Balsamic Vinegar is a fruity and spicy combination of aromatic raspberries and balsamic vinegar from Modena, refined with lime puree and chili. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved in the chutney. It pairs perfectly with cream cheese and panna cotta. A single spoon refines homemade salad dressing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold cuts\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, they decided to delve into exotic flavors and create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that have a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various cheeses, raclette and fondue, cold cuts, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in the epic \"La Secchia Rapita\" (The Stolen Bucket) by A. Tassoni in 1621. At that time, mustard, or \"Mostrich\" as it was also called, came from France, where it had already become indispensable as a spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see the colorful mixed fruits hand-layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are savory, spicy, and hot, which they owe to the mustard powder that is necessary for their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very spicy, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known manufacturer of mostarda and fig mustard sauce in Germany is the Barbieri company. In terms of consistency, the famous Barbieri sauce, which is served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits do not only form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pasta filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda Production – a laborious process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again, covered, for 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then cooked soft together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2\u003eAlpe Pragas Mostarda – Hot Fig Mustard\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Mostarda Hot Fig Mustard Sauce is an intensely spicy combination of ripe figs and sharp mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved. The fig mustard sauce is an excellent accompaniment to aged cow's, goat's, and sheep's cheese.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also delve into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In cooperation with star chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that found a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classic sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostardas pair well with various cheeses, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as Mostrich, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits manually layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, and hot, which they owe to the mustard powder used in their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very hot, as is traditional in Mantua. Various fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut the mustard fruits not only form a dream pairing with cheese; they are also an ingredient in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFig Mustard Sauce – Preparation\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This is then boiled down without the fruits. And then poured back over the fruits to let them steep covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then gently cooked together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml","title":"Truffle oil with black truffle","description":"\u003ch2\u003eTartuflanghe – Black Truffle Oil – Olio al Tartufo nero\u003c\/h2\u003e\n\u003cp\u003eFor its \u003cstrong\u003eblack truffle oil\u003c\/strong\u003e, \u003cstrong\u003eTartuflanghe\u003c\/strong\u003e infuses extra virgin olive oil with real black truffles (Tuber aestivum Vitt.). This black truffle oil pairs well with carpaccio, beef tartare, roasted meat, scrambled eggs, cheese, fish, and salads, or simply on crusty bread.\u003c\/p\u003e\n\u003ch3\u003eTartuflanghe – Truffle oil from Piedmont\u003c\/h3\u003e\n\u003cp\u003eThe story of TartufLanghe began in 1968, when Domenica and Beppe Montanaro started selling fresh black and white truffles of the best quality from Piedmont. At that time, their restaurant had been awarded by the Michelin Guide as a place for the best mushroom and truffle dishes, and Beppe made a name for himself not only as a chef but also as a truffle specialist.\u003c\/p\u003e\n\u003cp\u003eFrom 1980 onwards, Beppe, under the name TartufLanghe, began producing truffle specialties based on his experience and inspiration, to give truffle lovers from all over the world the opportunity to enjoy truffles even out of season.\u003c\/p\u003e\n\u003cp\u003eIn the early 90s of the last century, the world's first truffle pasta was created, which was awarded \"Best New Product\" at the Fancy Food Summer Show in New York in 1992. But TartufLanghe's black truffle oil is also one of the most popular truffle products from Beppe's unique collection.\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134916942,"sku":"047WIL3941","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-schwarzem-trueffel.jpg?v=1750977875"},{"product_id":"viani-crostino-di-cinghiale-wildschweinpastete-180g","title":"Crostino di Cinghiale – Wild Boar Pâté – 180g","description":"\u003ch2\u003eViani – Tuscan wild boar pâté from Tuscany\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eViani Crostino di Cinghiale\u003c\/strong\u003e is a Tuscan wild boar pâté with lean wild boar (36%), tomatoes, green olives, and a little red wine. This fine wild boar cream from Tuscany is rounded off with a hint of dark chocolate and is excellent with crusty bread and full-bodied red wines. Simply delicious!\u003c\/p\u003e\n\u003ch3\u003eCrostino di Cinghiale – from Tuscany\u003c\/h3\u003e\n\u003cp\u003eTuscany is synonymous with simple peasant cuisine in Italy. The Tuscans are jokingly called 'bean eaters'. Onions, olive oil, and bread are also the mainstays of this cuisine, often seasoned with intense herbs such as rosemary, sage, and thyme. In the interior, hunting is popular for hare, rabbit, and plenty of wild boar.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071136719182,"sku":"049VIA7382","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-crostino-cinghiale-wildschweinpastete.jpg?v=1750977902"},{"product_id":"falorni-trueffelsalami","title":"Truffle Salami – Salame al Tartufo Bianco","description":"\u003ch2\u003eFalorni – Truffle Salami – Salame al Tartufo Bianco\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFalorni Truffle Salami\u003c\/strong\u003e is a classic, traditional Italian \u003cstrong\u003eSalame al Tartufo Bianco\u003c\/strong\u003e. This salami from Tuscany captivates with its special taste of white truffles. The pleasantly spicy taste of this Italian truffle salami from Falorni is wonderfully highlighted by the skillful seasoning with white truffle according to a traditional recipe. Falorni uses lean pork from domestic pigs in this salami. The truffle salami has a coarse texture, is air-dried, and aged for at least four weeks in natural casing with noble mold. The Salame al Tartufo Bianco is particularly delicious when sliced thinly. The Macelleria Falorni Salame al Tartufo Bianco is a whole Italian salami (approx. 350g).\u003c\/p\u003e\n\u003ch3\u003eFalorni Truffle Salami – Italian Salami at its Finest\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, the trusted butcher shop, has been producing Italian salami, ham, and other cured meats for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the center of Greve in the heart of Tuscany. When you enter, it smells intensely and incredibly good, and the entire ceiling is hung with large hams, where they mature.\u003c\/p\u003e\n\u003cp\u003eIn addition to the right seasoning and maturation conditions, the quality of the meat is crucial for the legendary quality. The brothers Stephano and Lorenzo Falorni, who grew up with the tradition of Macelleria Falorni from childhood, therefore attach great importance to the origin of the meat used. Primarily regional breeds, such as the Chianina cattle and the Cinta Senese pig breed, as well as wild boars from the forests of Tuscany, are processed. Falorni's Tuscan sausage specialties such as fennel salami, Montanara, truffle salami, or wild boar salami have a wonderfully authentic taste. They are so delicious, so tasty, that you simply must not miss the pleasure of these delicacies.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53071136817486,"sku":"050WIL1810","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-trueffelsalami-salame-con-tartufo-bianco_a0d26f8b-3a5f-4357-b0c8-4b618a6a326e.jpg?v=1751006061"},{"product_id":"kusmi-tea-aquarosa-100g","title":"AquaRosa - Organic Fruit Tea with Hibiscus \u0026 Red Berries","description":"\u003ch2 id=\"speakable-headline\"\u003eAquaRosa by Kusmi Tea, the Pink Fruit Tea with Hibiscus from East Africa\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eAquaRosa is a caffeine-free organic fruit tea based on East African hibiscus (Hibiscus sabdariffa), with apple, grapes, blackberry leaves, elderflower, and a quintet of red berries – strawberry, raspberry, blueberry, blackcurrant, elderberry. Loose-leaf in a 100g tin, organically grown. Bright pink in the cup, tartly fruity, equally delicious hot or cold.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\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 its 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, the same infusion is known as Flor de Jamaica. In addition to hibiscus, apple, grapes, blackberry leaves, elderflower, and a quintet of red berries add extra fruit depth. Naturally caffeine-free, it can be drunk at any time of day.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBright pink infusion, tartly fruity with berry depth\u003c\/h3\u003e\n\u003cp\u003eUpon opening the tin, the material reveals itself as a colorful floral landscape: the dark red, dried hibiscus calyxes dominate, interspersed with light apple pieces, dark grape and elderberries, green blackberry leaves, and isolated small berry pieces. The scent is summery and tart, with that tartly fruity peak 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 sparkling and tart; the hibiscus immediately brings the characteristic freshness reminiscent of cranberry juice. This is followed by a velvety berry sweetness from the red fruits, the apple adds roundness, and the blackberry leaves a slight vegetal depth. Tart, fruity, light – a tea that opens the palate and truly quenches thirst.\u003c\/p\u003e\n\u003ch3 id=\"spk-zubereitung\"\u003eCold 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. Drunk hot, it pairs well with a fruity breakfast of berry pancakes, yogurt bowls with fresh raspberries, or quark desserts. Served cold in a carafe with ice cubes, it becomes a patio classic: a glowing pink carafe on the garden table, a few berries for decoration, and summer has arrived. It also makes a good impression as a non-alcoholic aperitif – in a red wine glass, with an orange slice and ice, it looks almost like a fruity vermouth.\u003c\/p\u003e\n\u003cp\u003eAquaRosa tastes best neat – its natural berry sweetness makes sugar unnecessary. A squeeze of lime or elderflower syrup enhances the fruitiness, a small dash of apple juice makes it more child-friendly. For a pot, you need about 2 tablespoons of fruit tea per liter, steeped with 95 °C hot water for 5 minutes. For iced tea: steep the same infusion for 7 minutes, then pour over ice cubes.\u003c\/p\u003e\n\u003cp\u003eFor those who want to explore the caffeine-free line further, \u003ca href=\"\/en\/products\/kusmi-tea-rooibos-vanille-tee-100g\"\u003eRooibos Vanilla\u003c\/a\u003e offers a warm, South African alternative with Bourbon vanilla, and \u003ca href=\"\/en\/products\/kusmi-tea-rooibos-mandel-tee-100g\"\u003eRooibos Almond\u003c\/a\u003e is its nutty sister – both caffeine-free but with a rooibos base instead of hibiscus.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eHibiscus from Abyssinia in Parisian Craftsmanship\u003c\/h3\u003e\n\u003cp\u003eHibiscus sabdariffa, also known as African mallow, originally grows in West Africa and is now cultivated in parts of East Africa, Mexico, and other tropical countries. The brightly colored red calyxes are harvested and dried after flowering – creating the characteristic tart infusion known as \"Karkadé\" in Ethiopia and \"Flor de Jamaica\" in Mexico. AquaRosa takes up this ancient tradition and combines it with European garden fruits to create a modern fruit infusion.\u003c\/p\u003e\n\u003cp\u003eThe history of \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e begins in 1867 in St. Petersburg, where 21-year-old Pavel Mikhailovich Kousmichoff opened his own tea house. After the Russian Revolution in 1917, the family fled to Paris. In addition to classic black and green teas, the house now also maintains a range of caffeine-free fruit teas and herbal infusions – for summer enjoyment, for the evening, and for anyone who wants to avoid caffeine.\u003c\/p\u003e\n\u003cp\u003eSince 2017, almost all products have been organically grown, and they are bottled in Le Havre in the iconic round metal tins. In our \u003ca href=\"\/en\/collections\/kusmi-tea\"\u003eKusmi Tea collection\u003c\/a\u003e, you can find an overview of all blends.\u003c\/p\u003e","brand":"Kusmi Tea","offers":[{"title":"100 g","offer_id":53071137046862,"sku":"037FRO31046","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kusmi-tea-aqua-rosa-100g.jpg?v=1750977911"},{"product_id":"lakrids-love-strawberry-cream-regular","title":"LOVE Strawberry \u0026 Cream – regular","description":"\u003ch2\u003eLakrids by Bülow – LOVE Strawberry \u0026amp; Cream\u003c\/h2\u003e\n\u003cp\u003eLakrids Limited! The \u003cstrong\u003eLakrids Love Strawberry \u0026amp; Cream\u003c\/strong\u003e is part of the popular Love Edition, which is released once a year between Valentine's Day and Mother's Day. The strawberry and cream licorice is so popular that this flavor has been available for the fourth year in a row, though always with slight variations. What could be a better combination than red strawberries, creamy whipped cream, and sweet licorice? The perfect liaison for the limited edition Lakrids, available only from Valentine's Day until Mother's Day. The season of love. This Lakrids is perfect as a small gift for all lovers, for Valentine's Day, or for an engagement. It is even used repeatedly as a wedding table decoration and finds enthusiastic Lakrids fans. Discover the sweet synergy between tangy red strawberries, soft white cream, and sweet heart-shaped licorice.\u003c\/p\u003e\n\u003cp\u003eIf you like the Lakrids Love Strawberry \u0026amp; Cream Regular, you should stock up, as it won't be available again until next year. The LOVE Edition is, of course, particularly suitable as a gift for Valentine's Day, anniversaries, wedding anniversaries, Mother's Day, or weddings. LOVE Lakrids is also wonderfully suitable for table decorations due to its colors.\u003c\/p\u003e\n\u003cp\u003eLakrids LOVE Strawberry \u0026amp; Cream by Johan Bülow features a sweet licorice core, coated in gently sweet white chocolate with a dark red strawberry and cream crust. If you're thinking of a summer dessert, you're not wrong. This Lakrids treat brings the dessert in small balls into the decorative tin.\u003c\/p\u003e\n\u003ch3\u003eThis is LOVE Lakrids Strawberry \u0026amp; Cream\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLakrids 1, the popular sweet licorice without chocolate, is produced by Johan Bülow with great effort and under the strictest quality controls. Bülow uses only the best ingredients for the Lakrids. This includes licorice root, which is up to 50 times sweeter than sugar and is brought from the best producers around the world to Denmark to become the best Lakrids by Bülow.\u003c\/li\u003e\n\u003cli\u003eChocolate. It had to be white chocolate, as it pairs so well with strawberries and cream. Therefore, it must also be so in the Lakrids. Johan Bülow's chocolate is particularly smooth-melting and intensely sweet.\u003c\/li\u003e\n\u003cli\u003eThe coating of strawberries and cream makes the LOVE Lakrids perfect. The color of the strawberries is reflected in the coating, and what could be better for LOVE than a strong red?\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Lakrids by Bülow","offers":[{"title":"265 g","offer_id":53071137210702,"sku":"030LAK0029","price":19.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lakrids-strawberry-cream-regular.jpg?v=1750977917"},{"product_id":"rue-traversette-tomatencreme-90g","title":"Cream of Tomato Soup","description":"\u003ch2\u003eTomato cream with fine herbs – from Rue Traversette from France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003etomato cream\u003c\/strong\u003e with fine herbs from \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a vegetarian cream made from fresh and dried tomatoes, olive oil and honey, which founder Stephane has refined with salt, Garam Marsala and basil.\u003c\/p\u003e\n\u003cp\u003eThis tomato cream brings color and flavor to the table. Stéphane from Rue Traversette and his team have made it their mission to reinterpret classic products with a kick of inspiration. And he always succeeds in his own, original way. And he makes no compromises when it comes to taste and quality.\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette's aromatic tomato cream is ideal as an aperitif on toast, crackers or bread, but don't hesitate to enjoy the creamy paste with meat, fish or goat cheese, mozzarella or even aged cheese. It's great with chicken, a delight with pasta and a marvel with potatoes! Let yourself be seduced by this delicious crème de tomate.\u003c\/p\u003e\n\u003ch3\u003eTomato cream – vegetarian spread\u003c\/h3\u003e\n\u003cp\u003eWith a lot of love, Rue Traversette has been cooking all the beautiful and good things that the vegetable and herb garden provides in its kettles since 2005. In the small cannery of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product contains the talent and creativity to reinterpret known mixtures and supplement them with original ingredients. In the small town of Saint-André-de-Sangonis in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars, like this tomato cream, which brings the unadulterated, pure taste home to us.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071139176782,"sku":"042RUE006","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tomatencreme.jpg?v=1750977976"},{"product_id":"la-belle-iloise-oelsardinen-mit-zitrone","title":"Sardines in oil with lemon","description":"\u003ch2\u003eLa belle iIoise – Sardines in oil with lemon – 115g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Belle Iloise\u003c\/strong\u003e \u003cstrong\u003esardines in oil with lemon\u003c\/strong\u003e are undeniably among the most popular recipes when it comes to canned fish. The acidity of the lemon \"cooks\" the sardine and makes its flesh wonderfully tender, while also bringing freshness and vibrancy to the \"fatty\" fish. Thus, the two form a congenial partnership, crowned by olive oil. Sardines with olive oil and lemon have an exceptional aroma: carefully selected sardines with fine olive oil and lemon, deliciously seasoned.\u003c\/p\u003e\n\u003ch3\u003eLa Belle Iloise – Sardines in oil from Quiberon\u003c\/h3\u003e\n\u003cp\u003eLa Belle Iloise is a family business on the Breton Atlantic coast in northern France, whose name is famous far beyond the borders of France for its special sardines in oil and canned fish. Founded in 1932 by Georges Hilliet not far from the fishing port of Quiberon, freshly caught fish of high quality have been traditionally cleaned, deboned, and finally canned by nimble hands there for more than 85 years. Here, the traditional craft of \"conserverie\", the production of sardines in oil and canned fish, is passed down from generation to generation and thus preserved. After all, canning is a really good way to preserve fish such as sardines, tuna, mackerel, and lobster without preservatives or artificial additives, while maintaining high quality.\u003c\/p\u003e\n\u003cp\u003eToday, the founder's granddaughter, Caroline Hilliet Le Branchou, manages La Belle Iloise, which employs between 400-800 people depending on the season. Conserverie La Belle-Iloise has remained a family business that, as it always has, values the quality of its products and working conditions. Caroline continues it with the same philosophy and love for good products, without sacrificing innovation, thus developing new, creative products. The many recipes make La Belle Iloise sardines unique, whether with high-quality cold-pressed olive oil, with lemon, green pepper, olive tapenade, Bayonne ham, or in Muscadet wine, all are a delicacy and a visual delight in their beautiful, nostalgic tins. Best canned fish from Quiberon!\u003c\/p\u003e\n\u003cp\u003eContents 115g – Drained weight 84g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071139504462,"sku":"048LAB002","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-oelsardinen-mit-zitrone.jpg?v=1750977985"},{"product_id":"la-belle-iloise-sardinen-mit-muscadet","title":"Sardines with Muscadet","description":"\u003ch2\u003eLa Belle Iloise – Sardines with Muscadet Wine\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Belle Iloise Sardines with Muscadet\u003c\/strong\u003e wine are a refined recipe where the acidity of the wine harmoniously combines with the fat of the fish to create a fantastic taste experience. The wine creates a wonderful taste bridge between the Loire and the ocean. Oil-free, light and also good: The Muscadet wine brings its character and freshness to a rich and fragrant marinade, sprinkled with spices and lemons.\u003c\/p\u003e\n\u003ch3\u003eLa Belle Iloise – Canned Fish from Quiberon\u003c\/h3\u003e\n\u003cp\u003eLa Belle Iloise is a family business on the Breton Atlantic coast in northern France, whose name is famous far beyond the borders of France for its special canned fish. Founded in 1932 by Georges Hilliet not far from the fishing port of Quiberon, freshly caught high-quality fish have been traditionally cleaned, deboned, and finally canned by nimble hands there for more than 85 years. Here, the traditional craft of the conserverie, the production of canned fish, is passed down from generation to generation and thus preserved. After all, canning is a really good way to preserve fish, such as sardines, tuna, mackerel, and lobster, without preservatives or artificial additives, while maintaining their high quality.\u003c\/p\u003e\n\u003cp\u003eToday, the founder's granddaughter, Caroline Hilliet Le Branchou, manages La Belle Iloise, which employs between 400-800 staff depending on the season. The Conserverie La Belle-Iloise has remained a family business that, as it did then, values the quality of its products and working conditions. Caroline continues it with the same philosophy and love for good products, without foregoing innovation, so new, creative products are developed. The many recipes make La Belle Iloise unique, whether with high-quality cold-pressed olive oil, with lemon, green pepper, olive tapenade, Bayonne ham, or in Muscadet wine, all are a delicacy and, in their beautiful, nostalgic cans, also a visual delight.\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g","offer_id":53071139733838,"sku":"048LAB004","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-muscadet-wein.jpg?v=1750977991"},{"product_id":"stekovics-bunter-spiral-paprika","title":"Colorful Spiral Bell Pepper","description":"\u003ch2\u003eErich Stekovics – Colourful Spiral Paprika – now in a larger 380ml jar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eColourful Spiral Paprika\u003c\/strong\u003e from \u003cstrong\u003eErich Stekovics\u003c\/strong\u003e are particularly long, sun-ripened peppers of the Altweibersommer (Indian Summer) variety. This old variety looks more like a chili than a paprika. But since the \"Altweibersommer\" gets its name from the many thin spider threads floating in the air during this time, the name for the red, elongated paprika is excellent. Hand-cleaned, the \"colourful spiral\" is pickled in noble tomato vinegar, salt, sugar, and spices, which makes it particularly aromatic. A great side dish for a snack, Brotzeit, or barbecue.\u003c\/p\u003e\n\u003ch3\u003eErich Stekovics – 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 pickled goods in jars.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavour. And he is particularly fond of the old varieties of tomato and chili plants. And no one can fool him quickly when it comes to that. Among his personal favourite varieties is the Gänseschnabel (Goose's Beak) chili, which he pickles in the finest Beerenauslese vinegar.\u003c\/p\u003e\n\u003cp\u003eVolume 380ml – Drained weight 250g\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"380 g","offer_id":53071140585806,"sku":"042STE0026","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paprika-bunter-spiral.jpg?v=1750978021"},{"product_id":"monterosa-olivenoel-geschenk-set","title":"Olive Oil Gift Set","description":"\u003ch2\u003eMonterosa Tasting Kit – Olive Oil Gift Set\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMonterosa Olive Oil Gift Set\u003c\/strong\u003e is the best way to discover the taste differences of Monterosa's five single-varietal olive oils. The easiest way is to try all varieties with a tasting kit. A beautiful gift box contains 5 small 20ml bottles of the following hand-picked olive oils from the Algarve in Portugal:\u003c\/p\u003e\n\u003ch3\u003eMonterosa Olive Oil – 5 Varieties in one Box\u003c\/h3\u003e\n\u003cp\u003eVerdeal: Extra virgin oil from southern Portugal, very soft, with a particularly fruity note. Aromas of freshly cut grass pair with sweet almond scent. Perfect with salads, tomatoes, bread, cold soups, or vinaigrette.\u003c\/p\u003e\n\u003cp\u003eMaçanilha: Extra virgin oil from southern Portugal, harmonious, with a particularly herbaceous note. The gourmet's verdict on the herb-intensive Maçanilha oil at the Olivo Avard 2016 was as follows: \"Thyme, parsley, mint, basil, lush green, almost unripe apples, lamb's lettuce, avocado, plus a very delicate chicory bitterness and a touch more pungency. Wonderful with a chickpea salad with grilled octopus or burrata, grilled peppers and tuna ventresca (belly).\"\u003c\/p\u003e\n\u003cp\u003ePicual: Extra virgin oil from southern Portugal, intensely fruity in taste. The gourmet's verdict on Portugal's \"Best Oil of the Year\" at the Olivo Avard 2016: bitter, pungent, and powerfully aromatic! Grass, artichoke, cardoon, green tomatoes, pepper, rocket, sage, lemon peel – a grand spectacle.\u003c\/p\u003e\n\u003cp\u003eCobrancosa: The spiciest of the Monterosa oils, from an old indigenous Portuguese olive variety. Grassy-green notes, aroma of olive and tomato leaves, and white pepper. Pairs well with meat, vegetables, and soups.\u003c\/p\u003e\n\u003cp\u003eand Frantoio: Originating from Tuscany, this variety is considered one of the most important Italian olive oil varieties. Its typical character is rough and stubborn; its consumption produces the typical scratch in the throat. The olive has delicate aromas, acidity, and fruitiness, permeated by pungency and bitterness. One tastes characteristic aromas of fresh grass, green apple, artichoke, marjoram, rosemary, lettuce, celery, and almonds.\u003c\/p\u003e\n\u003cp\u003eAs not all varieties are processed into olive oil every year, it can happen that one variety is duplicated.\u003c\/p\u003e\n\u003cp\u003eMonterosa is a craft-working family business in the eastern Algarve. Only about 7km from the cooling sea, there is always a fresh breeze here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, and still today, he was very successful in cultivating high-quality ornamental plants.\u003c\/p\u003e\n\u003cp\u003eSince 2000, olive trees have been growing on 20 hectares. The previous summers were hot and dry, and the orange trees on the plantation needed immense amounts of water. (1 orange tree needs 1000 liters of water per week). So, olive trees were planted without further ado, with the aim of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. But olive trees were cultivated and cared for in this special place 2000 years ago, as a Roman trade route, connecting Lisbon with Corduba, passed through Moncarpacho. The in-house stone mill, however, is state-of-the-art. Without long transport routes, the hand-picked olives can be processed directly on the plantation into the finest olive oil.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"100 ml","offer_id":53071140782414,"sku":"045MON010","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-geschenkset-mit-olivenoel.jpg?v=1750978026"},{"product_id":"stonewall-kitchen-habanero-mango-aioli","title":"Habanero Mango Aioli","description":"\u003ch2\u003eHabanero Mango Aioli – Bestseller from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHabanero Mango Aioli\u003c\/strong\u003e is the most popular \u003cstrong\u003eStonewall Kitchen Aioli\u003c\/strong\u003e in our shop. This chili mayo is a basic staple in every kitchen and for every BBQ. Fruity mango combined with the finely balanced heat of habanero chili simply tastes brilliant and makes this aioli the absolute best Stonewall Kitchen Aioli. It is the perfectly seasoned mayonnaise.\u003c\/p\u003e\n\u003ch3\u003eHabanero Mango Aioli – fruity heat\u003c\/h3\u003e\n\u003cp\u003eAn aioli you simply have to try. A perfect balance between sweetness and heat. The sweetness of tropical mango creates a wonderful contrast to the popular habanero chili. This Stonewall Kitchen Aioli goes well with many dishes. With grilled food, burgers, toasted bread, fried potatoes, and much more.\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – the tropical garlic mayo\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen uses only the best ingredients. Even when the founders started their success story at a farmers market in the USA, they knew that this had to be the most important principle for Stonewall Kitchen. Their homemade mayonnaise is the basis for Stonewall Kitchen Aioli; it is especially creamy and delicate. Habanero chilies provide the right heat, which, although up to 50 times spicier than jalapeños, provide a balanced heat when used correctly. A little garlic and the best mangoes refine the aioli and give it the finishing touch.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141470542,"sku":"049HER0030","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-habanero-mango-aioli.jpg?v=1750978047"},{"product_id":"stonewall-kitchen-roasted-garlic-aioli","title":"Gebratene Knoblauch-Aioli","description":"\u003ch2\u003eRoasted Garlic Aioli – The Garlic Mayo from Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e has long been one of the most popular Stonewall Kitchen sauces in our shop. What is important for a \u003cstrong\u003egarlic mayonnaise\u003c\/strong\u003e is that it is seasoned correctly. The garlic must be present, but must not be too intense or even sharp. The Roasted Garlic Aioli should have an interesting, complex taste. And the Roasted Garlic Aioli from Stonewall Kitchen has exactly that!\u003c\/p\u003e\n\u003ch3\u003eRoasted Garlic Aioli – creamy without sharpness\u003c\/h3\u003e\n\u003cp\u003eThe Stonewall Kitchen Roasted Garlic Aioli goes perfectly with roasted potatoes, wedges or fries. But it also refines burgers or goes well on sandwiches. The American Aioli Sauce has won the hearts of our customers in Germany and is one of the most popular aiolis from Stonewall Kitchen.\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – Garlic Mayonnaise from the USA\u003c\/h3\u003e\n\u003cp\u003eGarlic Aioli originally comes from Provence and is traditionally made from garlic, egg yolk, lemon juice and good olive oil. Stonewall Kitchen uses only the best ingredients for its sauce. The creamy, in-house mayonnaise is mixed with slow-roasted garlic. A touch of mustard is added to increase the complexity of the aioli and create a versatile sauce. Stonewall Kitchen Aioli is one of our best-selling sauces ever.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141568846,"sku":"049HER0048","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-roasted-garlic-aioli.jpg?v=1750978052"},{"product_id":"stonewall-kitchen-basilikum-pesto-aioli","title":"Basil Pesto Aioli","description":"\u003ch2\u003eBasil Pesto Aioli – by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eBasil Pesto Aioli\u003c\/strong\u003e is a garlic herb mayonnaise with plenty of fresh basil. An aioli with basil pesto! The Stonewall Kitchen Aioli Basil Pesto combines exactly that. Stonewall uses pine nuts and walnuts and, of course, the best basil for this sauce. Great with fish and chicken.\u003c\/p\u003e\n\u003ch3\u003eBasil Pesto Aioli – what's inside\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Stonewall Kitchen Aioli Basil Pesto consists of a classic French aioli recipe, refined with basil pesto made from pine nuts and walnuts. A multi-layered aioli that goes well with salmon, scampi, crispy chicken, or sandwiches. Be creative.\u003cbr\u003e\u003cbr\u003eThis is in the Basil Pesto Aioli: The Stonewall Kitchen Aioli is based on an original French aioli recipe. Only the best ingredients go into Stonewall Kitchen's jars. The pesto is also made from the finest ingredients. Walnuts, pine nuts, Parmesan cheese, Dijon mustard, to name just a few.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141863758,"sku":"049HER0065","price":14.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-basilikum-pesto-aioli.jpg?v=1750978062"},{"product_id":"stonewall-kitchen-chipotle-aioli-chili-mayo","title":"Chipotle Aioli","description":"\u003ch2\u003eChipotle Aioli - Chili Mayo by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eChipotle Aioli\u003c\/strong\u003e impresses with a delicate smoky aroma and a subtle spiciness - perfectly seasoned - as always with Stonewall Kitchen. The Chipotle chili is certainly one of the most popular chili varieties among BBQ fans. And so, it naturally finds its way into Stonewall Kitchen's delicious Chipotle Aioli sauce.\u003c\/p\u003e\n\u003ch3\u003eChipotle Aioli - smoky heat\u003c\/h3\u003e\n\u003cp\u003eThe Chipotle chilies, popular with many BBQ fans, are lightly roasted over hickory wood before being added to the Chipotle Aioli. The sauce is suitable for many occasions: with toasted bread, on burgers, or with grilled dishes. Try it as a secret ingredient in your next Mexican dish; you'll be surprised!\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen - Aioli\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen uses only the finest ingredients. Even when the founders began their success story at a farmers' market in the USA, they knew that this had to be the most important principle for Stonewall Kitchen. Their homemade mayonnaise is the base for Stonewall Kitchen Aioli; it is exceptionally creamy and fine. Added to this are Chipotle chilies, which are fresh jalapeños that, due to their thick flesh, are smoked over hickory wood by Stonewall Kitchen, giving this chili mayo the necessary kick: smoke and spice.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"276 g","offer_id":53071141962062,"sku":"049HER0062","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-chipotle-aioli-chili-mayo.jpg?v=1750978065"},{"product_id":"koenigskind-beschwipste-pflaume-fruchtaufstrich","title":"Tipsy Plum Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eRipe Plums, a Shot of Liqueur, and a Breakfast for Connoisseurs\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eKönigskind Tipsy Plum is the fruity-adult fruit spread made from 80% ripe plums and a good shot of homemade plum liqueur – handcrafted by Uwe König in his small gourmet manufactory in Oberberg. The crowning glory for your breakfast bread, with a light, warming liqueur note that coaxes out all the sweetness from the plums.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTipsy Plum fruit spread\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity, adult-friendly spread from the Oberberg region. With 80% regional plums, sugar, homemade plum liqueur (contains alcohol), lemon juice, and natural pectin, only a few honest ingredients go into the jar – without artificial flavors, colors, preservatives, or flavor enhancers. Uwe König \"tipsies\" the selected plums with the liqueur and then gently cooks them down to preserve the full aroma and a subtle residual sweetness.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eDark-fruity, soft, and with a warming liqueur note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe plums rises – sweet, dark, and slightly tart, accompanied by the warming hint of plum liqueur, which lies like a delicate veil over the fruit aroma. The color is a deep, warm dark red with visible fruit pieces, and the consistency is pleasantly spreadable with real plum pieces, reminiscent of a homemade spread from grandma's kitchen.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, this spread begins with the full sweetness of plum, then comes the slight tartness of the skin, followed by the plum liqueur, which provides only a very subtle warmth in the background. The finish is long, fruity, and round, with an adult depth that classic jams rarely achieve. Tipsy, but not drunk – the alcohol does not overpower, but rather extends and deepens the plum aroma.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eTry it for Sunday breakfast, with crêpes, and with game dishes\u003c\/h3\u003e\n\u003cp\u003eThis spread is the crowning glory for your breakfast bread. Especially lovely on a warm slice of brioche with a little butter underneath, on a freshly baked butter croissant, or on a crusty country bread with a dollop of quark – the plum sweetness meets the rich base, creating a breakfast that gives the whole week a worthy start.\u003c\/p\u003e\n\u003cp\u003eWe also like it with crêpes and pancakes: a generous spoonful on a warm crêpe, a little powdered sugar on top, and you have a dessert in 5 minutes. The spread is particularly good with vanilla ice cream and rice pudding – the warming liqueur note adds an adult touch to the dessert. It's also a delight as a filling for Buchteln (sweet yeast dumplings), Germknödel (steamed yeast dumplings), or as a topping on plain yogurt with toasted almonds.\u003c\/p\u003e\n\u003cp\u003eOur tip for savory combinations: stir 1 tablespoon of tipsy plum into a sauce for game dishes – the plum sweetness finds its place with venison loin, roast venison, or a hearty duck breast. The spread also makes a good impression as a glaze on a roasted ham or with a cheese platter featuring aged goat cheese and walnut bread. You can find more fruit spreads from the Königskind kitchen, such as the summery \u003ca href=\"\/en\/products\/koenigskind-brombeer-pfirsich-fruchtaufstrich\"\u003eblackberry-peach\u003c\/a\u003e, the Christmassy \u003ca href=\"\/en\/products\/koenigskind-apfelstrudel-fruchtaufstrich\"\u003eapple strudel\u003c\/a\u003e, and the elegant \u003ca href=\"\/en\/products\/koenigskind-roter-weinbergpfirsich-fruchtaufstrich\"\u003ered vineyard peach\u003c\/a\u003e. More can be found in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Genussmanufaktur, handmade with heart and liqueur\u003c\/h3\u003e\n\u003cp\u003eThe Königskind Genussmanufaktur (Gourmet Manufactory) is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 developed into a full-time business in 2014 due to the growing demand for their fruit spreads and chutneys. To this day, all Königskind products are cooked in the kitchen under the \"Ziegenbusch\" (goat bush) in Wiehl – everything by hand, in manageable quantities, with the care that only a small family manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eFor the Tipsy Plum, Uwe König exclusively uses regional, untreated plums and his own homemade plum liqueur. He consistently refrains from using artificial flavors, colors, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste of the fruit and the season in which they were picked. In addition to the Tipsy Plum, we also offer Apple Strudel, Blackberry-Peach, Cherry Grapefruit, and Red Vineyard Peach fruit spreads from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":53071142158670,"sku":"034KOE6090","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-beschwipste-pflaume-fruchtaufstrich.jpg?v=1750978070"},{"product_id":"ingo-holland-schweineglueck-80g","title":"Pigs' luck","description":"\u003ch2\u003eIngo Holland – Schweineglück – Altes Gewürzamt \u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIngo Holland \u003cstrong\u003eSchweineglück\u003c\/strong\u003e is the perfect spice blend for preparing delicious pork. It contains, among other things, Tellicherry pepper, chickpeas, fiery rose paprika, grains of paradise, coriander, and cumin, as well as garlic, lemon zest, and refined vanilla. Schweineglück thus seasons all types of pork for searing, whether it's fillet, loin steak, or shish kebab skewers.\u003c\/p\u003e\n\u003ch3\u003eSchweineglück – Spice blend for pork\u003c\/h3\u003e\n\u003cp\u003eThe former Code Bellota by Ingo Holland is now called Schweineglück and is ideal for grilling and searing the best pork (e.g., Ibérico, Mangalitza, Swabian-Hall swine). Tip: Don't skimp on the seasoning!\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Ingo Holland \u003c\/h4\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt,\" Ingo Holland aims to inspire culinary enthusiasts and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends, like Schweineglück, should be versatile, \"which is why I am reluctant to give specific application instructions,\" says Ingo Holland in an interview with us. If you enjoy cooking and smell the blends, you'll surely feel the same way we do, and ideas will emerge about which dishes or ingredients this blend would particularly complement. Schweineglück best preserves its spicy aromas in the tightly sealed green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003ePlease use Schweineglück with caution. As a former Michelin-starred chef, Ingo Holland places great importance on the high quality of his spices. As a result, the spices and spice blends are particularly intense and very potent. Be brave and try it out, but beware: like all spices from Ingo Holland Altes Gewürzamt, the Schweineglück spice blend is intense, as it contains no anti-caking agents, but consists exclusively of spices. \u003c\/p\u003e","brand":"Altes Gewürzamt Ingo Holland Gewürze","offers":[{"title":"80 g","offer_id":53071142781262,"sku":"047ING30709","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Ingo-Holland-Schweineglueck.png?v=1750978091"},{"product_id":"ingo-holland-bbq-pork-90g","title":"BBQ Pork","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eIngo Holland – BBQ Pork – Altes Gewürzamt\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eIngo Holland BBQ Pork\u003c\/strong\u003e \u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eis the ideal blend from Altes Gewürzamt for grilling and roasting pork. In addition to salt, smoked paprika, black pepper, and hot paprika provide the seasoning. Plenty of garlic, onions, coriander, fennel, caraway, and mustard round off the BBQ Pork grill spice, while sugar, lemon peel, rosemary, thyme, and marjoram make it special and provide a real BBQ feeling. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eBBQ Pork – the grill spice for all things pork\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Ingo Holland BBQ Pork is a savory grill and roasting spice that is ideal for pork neck, cutlets, skewers, pork belly, pork schnitzel, as well as high-quality pork varieties such as Iberico pork and acorn-fed pork. It's also great for quick marinating in a maximum of 2 to 3 hours. Since the BBQ Pork spice blend contains salt, you don't need to add any extra salt.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eAltes Gewürzamt – Ingo Holland Spices without Compromise\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eIngo Holland wants to inspire cooking enthusiasts with his particularly intense spices from \"Altes Gewürzamt\" and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends, such as the BBQ Pork grill spice, should be used in many different ways, \"that's why I'm reluctant to give specific application instructions,\" says Ingo Holland in a conversation with us. 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 \u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eBBQ Pork\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e best preserves its spicy flavors when stored in the green spice tins of Altes Gewürzamt.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eBe brave and try it out, but beware: like all spices from Ingo Holland Altes Gewürzamt, the \u003cspan style=\"font-size: medium;\"\u003eBBQ Pork\u003c\/span\u003e spice blend is intense, as it contains no anticaking agents, but consists exclusively of natural ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Altes Gewürzamt Ingo Holland Gewürze","offers":[{"title":"90 g","offer_id":53071142945102,"sku":"047ING30397","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bbq-pork.jpg?v=1750978097"},{"product_id":"ingo-holland-jahreszeiten-90g","title":"Seasons","description":"\u003ch2\u003eIngo Holland – Seasons – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eIngo Holland's \u003cstrong\u003eSeasons\u003c\/strong\u003e is a wonderful spice blend from Altes Gewürzamt, made from five processing stages of the pepper species piper nigrum. It is a pepper blend of white, green, black, red, and Tellicherry pepper. Ingo Holland captures all the aromas of pepper in this Seasons spice blend: from fresh, grassy to nutty, to fruity, to fully ripe, sharp aromas. The pepper is already ground, so it can be added directly to dishes. It is very practical that finely ground pepper always settles at the bottom of the tin, should you only need a little seasoning.\u003c\/p\u003e\n\u003ch3\u003eSeasons – the Pepper Spice Blend\u003c\/h3\u003e\n\u003cp\u003eThe Seasons spice blend from Altes Gewürzamt pairs well with all kinds of steaks, whether beef, veal, or pork. It's great for savory seafood preparations from the grill or pan. Simply sprinkle some Fleur de Sel and the Seasons pepper blend on ripe tomatoes – simply delicious. You can also place the Seasons spice blend on the table as an elegant table pepper in a small container with a spoon. Do not put it in a grinder, as the delicate aromas would otherwise be too heavily mixed.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Ingo Holland\u003c\/h4\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, like the Seasons pepper blend, should be able to be used in very different ways, \"that's why I'm reluctant to give specific application tips,\" says Ingo Holland in a conversation with us. If you love to cook and smell the blends, you'll surely be like us, and ideas will come to mind about which dish or ingredients this blend would taste particularly good with. The Seasons pepper blend retains its spicy-sharp aromas best when kept tightly sealed in the green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003ePlease use the Seasons pepper blend sparingly. As a former Michelin-starred chef, Ingo Holland places great importance on the high quality of his spices. As a result, the spices are particularly intense and very economical. Be brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Seasons spice blend is intense because it contains no anti-caking agents, but consists exclusively of spices.\u003c\/p\u003e","brand":"Altes Gewürzamt Ingo Holland Gewürze","offers":[{"title":"90 g","offer_id":53071143043406,"sku":"047ING30430","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-jahreszeiten-gewuerzmischung.jpg?v=1750978099"},{"product_id":"beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g","title":"Venison Pâté with Porcini Mushrooms","description":"\u003ch2\u003eBeauharnais – Venison Terrine with Porcini Mushrooms \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evenison terrine \u003c\/strong\u003efrom \u003cstrong\u003eBeauharnais\u003c\/strong\u003e is a classic French game terrine. The Terrine de Chevreuil aux Cepes is a terrine with venison and porcini mushrooms, refined with dry red wine. Its high content of game meat (26%) makes it particularly delicious. \u003c\/p\u003e\n\u003ch3\u003eBeauharnais – French Game Terrine \u003c\/h3\u003e\n\u003cp\u003eTerrines, especially game terrines, are part of France's culinary heritage. Even during the time of Louis XIV, hunting in the extensive French forests was part of social life. The hunted game was not only roasted, boiled, or cured, but also processed into terrines. For this, the meat was very finely cut and seasoned, then cooked and preserved in jars. \u003c\/p\u003e\n\u003cp\u003eThis tradition has survived the centuries, and even today, a game terrine is a delicacy enjoyed as an aperitif on small baguette slices or crackers. Of course, the venison terrine also tastes great on dark bread or with a salad, making it a quick dinner or an excellent appetizer. The game terrine tastes particularly good with a fruity chutney, a spicy confit, or French cornichons. \u003c\/p\u003e\n\u003cp\u003eBeauharnais sources its game meat from local hunters, allowing it to be processed fresh. The result is a delicious, truly French product.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144583502,"sku":"048DAN0007","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildpastete-vom-reh-steinpilzen-180g.jpg?v=1750978150"},{"product_id":"beauharnais-wildschweinpastete-mit-preisselbeeren-180g","title":"Wild Boar Pâté with Lingonberries","description":"\u003ch2\u003eBeauharnais – Wild Boar Pâté with Lingonberries \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBeauharnais\u003c\/strong\u003e' \u003cstrong\u003ewild boar pâté\u003c\/strong\u003e is a classic French game pâté. The Terrine de Sanglier aux Airelles is a pâté with wild boar and lingonberries, refined with dry red wine. Its high content of game meat (27%) makes it particularly delicious. \u003c\/p\u003e\n\u003ch3\u003eBeauharnais – French Game Pâté \u003c\/h3\u003e\n\u003cp\u003ePâtés, especially game pâtés, are part of France's culinary heritage. Even in the time of Louis XIV, hunting in the extensive French forests was part of social life. The hunted game was not only roasted, boiled, or cured, but also made into terrines. For this, the meat was finely chopped, seasoned, and then cooked and preserved in jars. \u003c\/p\u003e\n\u003cp\u003eThis tradition has survived the centuries, and even today, a game pâté or game terrine is a delight for an aperitif on small baguette slices or crackers. Of course, the wild boar terrine also tastes great on dark bread or with a salad, making it a quick dinner or a first-class appetizer. The game terrine tastes particularly good with a fruity chutney, a spicy confit, or French cornichons. \u003c\/p\u003e\n\u003cp\u003eBeauharnais sources its game meat from local hunters so that it can be processed fresh. The result is a delicious, genuinely French product. You can now order the wild boar pâté online.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144845646,"sku":"048DAN0003","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschweinpastete-preiselbeeren-180g.jpg?v=1750978159"},{"product_id":"tiroler-edle-weihnachtsschokolade-orangen-marzipan","title":"Christmas Chocolate Orange Marzipan","description":"\u003ch2\u003eChristmas chocolate with marzipan and orange\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTiroler Edle Oh Du Edle Christmas chocolate\u003c\/strong\u003e with orange marzipan is filled with a fine ganache of white couverture and marzipan. This creation from Haag was refined with Tyrolean apricot jam and orange liqueur. Simply a festive delight with the delicious milk of the Tyrolean Grey cattle. The orange-packaged 50g Christmas chocolate bar is coated with 39% milk chocolate. Contains alcohol.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTiroler Edle – Oh Du Edle Christmas Chocolate\u003c\/h3\u003e\n\u003cp\u003eForget gray, the uniquely delicious Christmas chocolate made from the milk of the Tyrolean Grey cattle is by no means a gray mouse when it comes to its creations and packaging. Hansjörg and Christoph Haag in Landecke, Austria, are always coming up with new creations for the delicious fillings: like the one with caramel and salt crystals. Therese Fiegl has given the Tiroler Edle equally creative packaging. Brown at the bottom means it's a milk chocolate, gray at the bottom means it's a fine dark chocolate in the pretty paper wrappers. At the top, the bright color reveals which filling is hidden in the chocolate. For example, the Christmas chocolate with marzipan and orange is orange at the top, the one with baked apple is red, and the one with mulled wine is golden. To protect quality and taste, the small bar of Christmas chocolate is wrapped in foil, which is made from environmentally friendly cellulose and is therefore plastic-free. We welcome this very much.\u003cbr\u003e\u003c\/p\u003e","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145501006,"sku":"030TIR0007","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-weihnachtsschokolade-orangen-marzipan.jpg?v=1750978181"},{"product_id":"tiroler-edle-schokolade-mit-kastanien","title":"Chocolate with chestnuts","description":"\u003ch2\u003eTiroler Edle – Milk Chocolate with Chestnuts – 50g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTiroler Edle chocolate filled with chestnuts\u003c\/strong\u003e is a seasonal variety, unfortunately only available in winter. With its wonderful filling of milk couverture, fresh cream from Tyrolean Grey cattle, and pureed chestnuts, it is pleasantly nutty and sets the mood for the darker time of year and walks through fallen leaves. This creative chocolate is refined with a splash of cherry brandy. The 50g bar is covered in 39% milk chocolate. Contains alcohol. And although I'm not a fan of chestnuts, I particularly like this variety from Hansi.\u003c\/p\u003e\n\u003ch3\u003eTiroler Edle – Grey Cattle in Living Color\u003c\/h3\u003e\n\u003cp\u003eGrey, you say? The uniquely delicious chocolate made from the milk of the Tyrolean Grey cattle is by no means a grey mouse when it comes to creations and packaging. Hansjörg and Christoph Haag are always coming up with new creations for the delicious fillings: like the one with caramel and salt crystals. Therese Fiegl has given the Tiroler Edle equally creative packaging. Brown at the bottom indicates milk chocolate, while grey at the bottom means a fine dark chocolate is hidden in the pretty paper sleeves. The bright color at the top reveals which filling is hidden in the chocolate. For example, apricot is orange at the top, raspberry is red, and nougat is blue. To protect quality and taste, the small bar is wrapped in film made from environmentally friendly cellulose, making it plastic-free. We highly approve of this.\u003c\/p\u003e\n\u003cp\u003eNoble chocolate from noble Grey cattle for noble connoisseurs! This is how the Haag family from the village of Landeck in Tyrol describes their handmade chocolate. And that is by no means an exaggeration. We have rarely tasted such creamy chocolate and, above all, such delicious fillings!\u003c\/p\u003e","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145763150,"sku":"030TIR0003","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-kastanien-r.jpg?v=1750978190"},{"product_id":"tiroler-edle-weihnachtsschokolade-bratapfel","title":"Christmas Chocolate Baked Apple","description":"\u003ch2\u003eTiroler Edle – Milk Chocolate with Baked Apple\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTiroler Edle\u003c\/strong\u003e Oh Du Edle \u003cstrong\u003eChristmas chocolate with baked apple\u003c\/strong\u003e is filled with a delicate ganache of white couverture. This creation from the Haag company has been refined with Tyrolean apple juice and apple brandy. Cloves and cinnamon put you directly in a festive mood when you enjoy this Christmas chocolate. The red-wrapped 50g Christmas chocolate bar is encased in 39% milk chocolate. Contains alcohol.\u003c\/p\u003e\n\u003ch3\u003eTiroler Edle – Oh Du Edle Christmas Chocolate \u003c\/h3\u003e\n\u003cp\u003eForget gray, the uniquely good Christmas chocolate made from the milk of the Tyrolean Grey Cattle is by no means a gray mouse when it comes to creations and packaging. Hansjörg and Christoph Haag are always coming up with new creations for the delicious fillings: like the one with caramel and salt crystals. Therese Fiegl has given the Tiroler Edle equally creative packaging. Brown at the bottom indicates a milk chocolate, while gray at the bottom means a fine dark chocolate is hidden in the pretty paper sleeves. The bright color at the top reveals which filling is hidden in the chocolate. For example, the Christmas chocolate with marzipan and orange is orange at the top, the one with baked apple is red, and the one with mulled wine is packaged in gold. To protect quality and taste, the small bar of Christmas chocolate is wrapped in foil, which is environmentally friendly made of cellulose and therefore plastic-free. We highly welcome this.\u003c\/p\u003e","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145861454,"sku":"030TIR0006","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-weihnachtsschokolade-bratapfel.jpg?v=1750978196"},{"product_id":"rue-traversette-auberginen-creme-90g","title":"Eggplant Cream","description":"\u003ch2\u003eAubergine Cream with Piment d'Espelette – from Rue Traversette, France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAubergine Cream\u003c\/strong\u003e with Piment d'Espelette from \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a vegetarian cream made from roasted aubergine, black olives, garlic, olive oil, and lemon juice, which founder Stephane has refined with salt, Marsala, black pepper, and Piment d'Espelette.\u003c\/p\u003e\n\u003cp\u003eThis aubergine cream, also known as Caviar d'Aubergine, brings flavor to the table. Stéphane from Rue Traversette and his team have made it their mission to reinterpret classic products with a spark of inspiration. And he consistently succeeds in his own original way, making no compromises when it comes to taste and quality.\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette's oriental aubergine cream is ideal as an appetizer on toast, crackers, or bread, especially on flatbread with sesame. But don't hesitate to enjoy the creamy paste with meat or poultry. Let yourself be tempted by this delicious aubergine cream.\u003c\/p\u003e\n\u003ch3\u003eAubergine Cream – vegetarian spread\u003c\/h3\u003e\n\u003cp\u003eWith great love, Rue Traversette has been cooking up all the beautiful and good things that the vegetable and herb garden offers in its kettles since 2005. In the small cannery of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product reflects the talent and creativity to reinterpret known mixtures and supplement them with original ingredients. In the small village of Saint-André-de-Sangonis, in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars, like this aubergine cream, bringing the unadulterated, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071146058062,"sku":"042RUE007","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-auberginen-creme-90g.jpg?v=1750978205"},{"product_id":"koenigskind-orangen-chutney","title":"Orange Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eHerb-sweet-spicy, the crowning glory for duck breast and Manchego\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKönigskind Orange Chutney is the herb-sweet-spicy chutney specialty made from 55% bitter oranges, refined with onions, lemon juice, a pinch of chili, and fine spices – handmade by Uwe König in the small gourmet manufactory in Oberbergisches. A wonderful accompaniment to duck breast, wild poultry, and strong cheeses such as Manchego or aged mountain cheese.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKönigskind's Orange Chutney\u003c\/strong\u003e is a herb-sweet-spicy specialty from the Oberbergisches Land region. With 55% oranges, sugar, vinegar, onions, a splash of lemon juice, salt, a pinch of chili, and fine spices, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König cooks the chutney by hand using regional, untreated fruit, allowing the oranges time to develop their full bitter-sweetness.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eHerb-sweet, slightly bitter, and with a delicate chili tingle\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe oranges rises – sweet, aromatic, and with that slight bitterness of the peel that truly rounds off the orange flavor. The color is a warm, rich orange with fine onion rings and visible orange pieces. The consistency is pleasantly thick, with fruit pieces and a velvety gel layer, which comes from the natural pectin of the peels.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the full orange sweetness, then comes the subtle bitter note of the peels, followed by the onion with its mature spice, a splash of lemon acidity, and finally a delicate chili tingle that becomes noticeable at the very back of the palate. The spices round off the whole without dominating. A chutney with a clear character – less jam, more Mediterranean spice for the cheese board.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eWe like it with duck breast, with Manchego, and in salad dressing\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e goes particularly well with duck breast and other wild poultry. It tastes best with a pink-roasted duck breast with crispy skin: a dollop of chutney on the warm meat, with a side dish of red cabbage or lamb's lettuce, and you have a festive plate with summery lightness. The chutney is also a constant companion to roasted goose breast, a tender venison saddle, or a duck baked crispy in the oven for 90 minutes.\u003c\/p\u003e\n\u003cp\u003eOur tip for the cheese board: Orange Chutney with a strong Manchego with its nutty depth, with an aged mountain cheese, with a spicy Pecorino, or with an old Gouda – the orange freshness breaks up the cheese's spiciness and gives it a Mediterranean touch. 1 tablespoon on a cracker, a few toasted almonds next to it, and a glass of red wine from Spain – that makes for a little tapas moment in the evening.\u003c\/p\u003e\n\u003cp\u003eWe also like it as an addition to homemade salad dressing: stir 2 teaspoons of Orange Chutney into a vinaigrette made from olive oil, lemon juice, and a little Dijon mustard – and you have a fruity-bitter dressing for lamb's lettuce with pan-fried chanterelles or for a rocket salad with Parmesan shavings. You can find more delicacies from the Königskind kitchen, such as the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the deeply fruity \u003ca href=\"\/en\/products\/koenigskind-pflaumen-chutney\"\u003ePlum Chutney\u003c\/a\u003e, and the spicy \u003ca href=\"\/en\/products\/koenigskind-kirsch-chutney\"\u003eCherry Chutney\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Genussmanufaktur between Gummersbach and Nümbrecht\u003c\/h3\u003e\n\u003cp\u003eThe Königskind Genussmanufaktur is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005, the couple expanded into a full-time business in 2014 due to growing demand for their chutneys, mustards, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the Ziegenbusch in Wiehl – all by hand, in manageable quantities, with the care that only a small family manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eUwe König uses only regional, untreated fruits for his Orange Chutney and consistently refrains from using artificial flavors, colorings, preservatives, and flavor enhancers. That is the Königskind philosophy: a few honest ingredients that still taste of fruit and of the season in which they were picked. In addition to the Orange Chutney, we also carry Mango Chutney, Cherry Chutney, Plum Chutney, Currant Chutney, mustards, fruit spreads, and the legendary black walnuts from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071146844494,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-orangen-chutney.jpg?v=1750978234"},{"product_id":"tartuflanghe-trueffelchips-45g","title":"Truffle Chips – Palatine Tartufo","description":"\u003ch2\u003eTartuflanghe – Truffle Chips – Truffle Chips\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTartuflanghe\u003c\/strong\u003e's \u003cstrong\u003etruffle chips\u003c\/strong\u003e are the elegant, alternative form of chip enjoyment. The crispy potato chips are fried in olive and sunflower oil until golden brown. Fresh out of the oil, they are seasoned with salt and powdered truffle (Tuber aestivum Vittadini). The gluten-free truffle chips are a special highlight at any party, an ideal accompaniment for sauces and dips due to their thickness, but also a pure delight on their own. With a wonderfully distinctive truffle aroma, Tartuflanghe Palatine Tartufo Truffle Chips are the perfect snack for all truffle fans and those who want to become one.\u003c\/p\u003e\n\u003ch3\u003eTartuflanghe – Truffle Chips from Piedmont\u003c\/h3\u003e\n\u003cp\u003eThe story of TartufLanghe began in 1968, when Domenica and Beppe Montanaro started selling fresh black and white truffles of the best quality from Piedmont. At that time, their restaurant had been awarded by the Michelin Guide as a place for the best mushroom and truffle dishes, and Beppe made a name for himself not only as a chef, but also as a truffle specialist. Since 1980, Beppe has been producing truffle specialties under the name TartufLanghe, based on his experience and inspiration, to give truffle lovers from all over the world the opportunity to enjoy truffles even outside the season. In the early 90s of the last century, the world's first truffle pasta was created, which was awarded as the best new product at the Fancy Food Summer Show in New York in 1992. But his truffle chips are also among TartufLanghe's most popular truffle products. Tartuflanghe's Palatine Tartufo Truffle Chips were honored at ISM Cologne as the best product innovation and in 2016 with the ISM awards L'eccellenza del Made in Italy.\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"45 g","offer_id":53071146975566,"sku":"032WIL3856","price":3.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffelchips.jpg?v=1750978240"},{"product_id":"giuseppe-giusti-condimento-bianco-di-modena-250ml","title":"Condimento Bianco di Modena","description":"\u003ch2\u003eGiuseppe Giusti – Condimento Bianco di Modena\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGiuseppe Giusti Condimento Agrodolce Bianco\u003c\/strong\u003e, La Delizze, is a fine white balsamic vinegar from Italy. It is characterized by a rich aroma and low acidity. The sweet must of white Trebbiano grapes and straw-colored wine vinegar combine through aging in French oak and ash barrels to create a white balsamic vinegar rich in notes of ripe yellow fruits and candied citrus. For us, it is an indispensable white balsamic vinegar for making Hollandaise or Bearnaise sauce.\u003c\/p\u003e\n\u003cp\u003eIt has a density of 1.19.\u003c\/p\u003e\n\u003cp\u003eUse in the kitchen: green and mixed salads, vegetables, fish, sauces and fruit salad\u003c\/p\u003e\n\u003ch3\u003eGiuseppe Giusti – Balsamic Vinegar\u003c\/h3\u003e\n\u003cp\u003eThe history of Giusti, the oldest and multi-award-winning producer of balsamic vinegar, dates back to the 16th century. For 17 generations now, traditional methods, recipes, and secrets surrounding balsamic vinegar have been passed down. This has led to a unique success story for the Giusti family of balsamic vinegar makers.\u003c\/p\u003e\n\u003cp\u003eGiuseppe Giusti was one of the first to put down in writing the rules for producing \"perfect balsamic vinegar\" after centuries of oral tradition. The text, written in 1863 for the agricultural exhibition in Modena, names the choice of grapes, the quality of the wooden barrels, and the aging time as the golden basic ingredients for the best balsamic vinegar. The careful handling of raw materials, the long aging period, and especially the availability of barrels that have been in use in the vinegar manufactory for centuries are the elements that still make Giusti vinegar so special and valuable today.\u003c\/p\u003e\n\u003cp\u003eThat is why we offer you the Giuseppe Giusti Aceto Balsamico vinegars from the Collezione Storia – the historical assortment. This selection consists of five Aceto Balsamico di Modena vinegars with different recipes and degrees of aging, created over the years by different generations of the family and awarded numerous medals: featuring the first historic Giusti label, designed at the beginning of the 20th century, proudly classified with the family's medals from the World Exhibitions of the late 19th century, bottled in the historic Champagnotta bottle shape.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147827534,"sku":"046WIL3817","price":13.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-condimento-bianco-di-modena.jpg?v=1750978268"},{"product_id":"lakrids-love-strawberry-cream-small","title":"LOVE Strawberry \u0026 Cream – small","description":"\u003ch2\u003eLakrids by Bülow – LOVE Strawberry \u0026amp; Cream\u003c\/h2\u003e\n\u003cp\u003eLakrids Limited! The \u003cstrong\u003eLakrids Love Strawberry \u0026 Cream\u003c\/strong\u003e is part of the popular Love Edition, which is released once a year between Valentine's Day and Mother's Day. The strawberry and cream licorice is so popular that this flavor has been available for the fourth year now, albeit with slight variations each time. Because what could be a better combination than red strawberries, creamy whipped cream, and sweet licorice? The perfect liaison for the limited Lakrids, available only from before Valentine's Day until Mother's Day. The season of love. This Lakrids is perfect as a small gift for all lovers, for Valentine's Day or an engagement. It is even used repeatedly as wedding table decoration and finds enthusiastic Lakrids fans. Discover the sweet synergy between tangy red strawberries, soft white cream, and sweet heart-shaped licorice.\u003c\/p\u003e\n\u003cp\u003eIf you really like the Lakrids Love Strawberry \u0026 Cream small, you should stock up on it, because it won't be available again until next year. The LOVE Edition is, of course, especially suitable as a gift for Valentine's Day, anniversaries, wedding anniversaries, Mother's Day, or weddings. Due to its colors, LOVE Lakrids is also wonderfully suitable for table decoration.\u003c\/p\u003e\n\u003cp\u003eLakrids LOVE Strawberry \u0026 Cream by Johan Bülow, that's a sweet licorice core, coated in gently sweet white chocolate with a dark red strawberry and cream crust. If you're thinking of a summery dessert now, you're not wrong at all. The Lakrids candy brings the dessert in small spheres into the decorative tin.\u003c\/p\u003e\n\u003ch3\u003eThis is LOVE Lakrids Strawberry \u0026 Cream\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLakrids 1, the popular sweet licorice without chocolate, is produced by Johan Bülow with great effort and under the strictest quality controls. Bülow uses only the best ingredients for his Lakrids. This includes licorice root, which is up to 50 times sweeter than sugar and is brought from the best producers around the world to Denmark to become the best Lakrids by Bülow.\u003c\/li\u003e\n\u003cli\u003eChocolate. It had to be white chocolate, as it pairs so well with strawberries and cream. Therefore, it had to be that way in the Lakrids too. Johan Bülow's chocolate is particularly smooth-melting and has an intense sweetness.\u003c\/li\u003e\n\u003cli\u003eThe coating of strawberries and cream makes the LOVE Lakrids perfect. The color of the strawberries is reflected in the coating, and what could suit LOVE better than a vibrant red?\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Lakrids by Bülow","offers":[{"title":"110 g","offer_id":53071148581198,"sku":"030LAK0078","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lakrids-strawberry-cream-small.jpg?v=1750978296"},{"product_id":"senchou-ketchup-mit-piment-despelette","title":"Ketchup with Piment d'Espelette","description":"\u003ch2\u003eKetchup with Piment d'Espelette – Senchou\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKetchup with Piment d'Espelette\u003c\/strong\u003e from \u003cstrong\u003eSenchou\u003c\/strong\u003e is a spicy, fruity ketchup with a light heat and surprising aroma from France. Ideal for homemade burgers!\u003c\/p\u003e\n\u003cp\u003eThe fruity tomatoes are seasoned with mildly spicy Espelette pepper, making the ketchup ideal for typical ketchup dishes like fries, sausages, hamburgers, or hot dogs. Of course, it's also great for fondue or the grilling season.\u003c\/p\u003e\n\u003ch3\u003eKetchup with Piment d'Espelette – without additives\u003c\/h3\u003e\n\u003cp\u003eWith Senchou Ketchup with Piment d'Espelette, you have found a good ketchup made from tomatoes, sugar, onions, red bell pepper, white wine vinegar, salt, and the special Piment d'Espelette, which is completely free of additives and artificial colors, and is also both gluten-free and vegan. Good French ketchup with a great price-enjoyment ratio, produced by Compagnie des Pyrenees from regionally grown vegetables.\u003c\/p\u003e","brand":"Compagnie des Pyrenees","offers":[{"title":"360 ml","offer_id":53071148646734,"sku":"049DAN010","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ketchup-piment-d-espelette-senchou.jpg?v=1750978299"},{"product_id":"stekovics-zitronenchili","title":"Lemon Chili","description":"\u003ch2\u003eErich Stekovics – Lemon Chili – 130g\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStekovics Lemon Chili\u003c\/strong\u003e is a seriously hot chili paste made from bright yellow, spicy small chilies with a wonderfully citrusy, fruity aroma. Hand-cleaned, cut into pieces, and processed with sea salt and oil into a lemon-yellow, extra-hot seasoning paste.\u003c\/p\u003e\n\u003cp\u003eErich Stekovics' passion extends beyond tomatoes and bell peppers to chilies as well. He has already collected many varieties, reportedly over 2000. He also jars some special varieties. A little sea salt and oil, and you get a wonderful chili paste. Without artificial colors or flavor enhancers. Just lemon chili, salt, and oil. Immerse yourself in Erich Stekovics' chili paradise.\u003c\/p\u003e\n\u003ch3\u003eErich Stekovics – 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, bell peppers, chilies, garlic, and cucumbers, and makes delicious preserves in jars.\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","brand":"Erich Stekovics","offers":[{"title":"130 g","offer_id":53071149760846,"sku":"042STE0023","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-zitronenchili.jpg?v=1750978336"},{"product_id":"ingo-holland-gemueseschmackes-75g","title":"Vegetable Schmaltz","description":"\u003ch2\u003eIngo Holland – Gemüseschmackes – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eIngo Holland's \u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e is a harmonious spice blend from Altes Gewürzamt in Klingenberg. The very deep, warm flavor with intense umami notes and strong fermentation aromas comes from Vadouvan, which is the most important ingredient in this mixture. But garlic, paprika flakes, black and green pepper, tomatoes, basil, bell pepper, celery seeds and leaves, oregano, coriander, mace, myrtle, fennel, star anise, bay leaf, thyme and rosemary are also used in the very complex Gemüseschmackes spice blend. Spice miller and chef Ingo Holland certainly didn't skimp here.\u003c\/p\u003e\n\u003ch3\u003eGemüseschmackes – not just for vegetarians\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes is the perfect blend for all vegetable preparations. With the Gemüseschmackes spice blend, you can fry, stew or steam vegetables such as tomatoes, zucchini, beans or chard. With Gemüseschmackes, you'll get the best out of every vegetable dish, stews, braised vegetables, vegetable pans and potato dishes. Ingo Holland's Gemüseschmackes not only gives your vegetable dishes an authentic taste, but also gives your tomato sauce or gravy the right kick.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without compromise\u003c\/h4\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt\", Ingo Holland wants to inspire cooking enthusiasts and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs and salts. His spice blends, such as Gemüseschmackes, should be used in many different ways, \"which is why I'm reluctant to give concrete application instructions,\" says Ingo Holland in an interview with us. If you enjoy cooking and smelling the mixtures, you'll probably feel the same way we do, and ideas will come to you about which dish or ingredients this mixture would taste particularly good with. The Gemüseschmackes spice blend best preserves its spicy aromas in the green Altes Gewürzamt spice tins.\u003c\/p\u003e\n\u003cp\u003ePlease use Altes Gewürzamt Gemüseschmackes very sparingly. As a former Michelin-starred chef, Ingo Holland places great emphasis on the high quality of his spices. This makes the spices particularly intense and very economical. Be brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Gemüseschmackes spice blend is also intense, as it contains no anti-caking agents, but consists exclusively of spices.\u003c\/p\u003e","brand":"Altes Gewürzamt Ingo Holland Gewürze","offers":[{"title":"75 g","offer_id":53071149859150,"sku":"047ING30993","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gemueseschmackes-altes-gewuerzamt.jpg?v=1750978339"},{"product_id":"alpe-pragas-feige-fruchtaufstrich-335g","title":"Fig Fruit Spread","description":"\u003ch2\u003eAlpe Pragas – Fig Fruit Spread with 75% Fruit Content\u003c\/h2\u003e\n\u003cp\u003eThe Alpe Pragas Fig Fruit Spread is made from wonderfully sweet, hand-picked Italian figs. For all who can't resist delicious figs! For this Alpe Pragas fruit spread, wonderfully sweet Italian figs were carefully cooked down with a little sugar and lemon juice. Also tastes great on warm \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ecrêpes\u003c\/span\u003e or with quark or yogurt.\u003c\/p\u003e\n\u003cp\u003eIn the Prags Valley, the Gruber family has been cultivating berries since 1994 at an altitude of approx. 1250 m. In this alpine mountain climate, the fruits ripen longer and thus develop a particularly intense aroma. 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Since 2002, Alpe Pragas spreads have been a permanent part of our assortment, and from the beginning, we have been enthusiastic about the special quality, the intense fruit flavor, and the unique consistency of Stefan Gruber's organic fruit spreads, marmalades, and jams. What is carefully processed in the Alpe Pragas gourmet manufactory brings a smile to every gourmet.\u003cbr\u003e\u003cbr\u003eThe fruits are hand-picked when ripe, pitted, cleaned, and cut, and gently cooked down without additives or preservatives. Vitamins and the natural color of the fruits, but above all a wonderfully intense fruit flavor, are thus preserved. The fruity, hand-picked assortment includes marmalade, fruit spreads with a high fruit content, organic jams, syrups, mostarde, and chutney as perfect accompaniments to cheese, meat, or fish dishes. Good products from South Tyrol for connoisseurs: Fresh, fruity, authentic! Simply delicious.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eCO2-neutral production – Goals for the Future\u003c\/h5\u003e\n\u003cp\u003eStefan Gruber's next big goal is CO2-neutral production by 2027. For this, he built a state-of-the-art production building in 2010, as well as an alpine-designed sales and tasting room, and a new office wing. The processing of the fruits is an innovative process, yet as much as possible is done by hand. By optimizing production processes, resources can be conserved and energy saved, and waste has been reduced. As a family man, he feels a responsibility towards the next generation to handle water, energy, air, and soil resources carefully. 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Made from aromatic, autumnal quinces, cooked with just a little sugar and lemon juice, this Alpe Pragas fruit spread tastes great on warm \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ecrêpes\u003c\/span\u003e or with quark, or with cheese. These days, the almost forgotten rose family plant is making a comeback. A cross between apples and pears, the pome fruit is not enjoyable when raw; only when cooked does the quince show its strengths: the firm pulp becomes soft and sweet. The Spanish love quince and make quince jelly or quince jam from it, which they serve with cheeses like Manchego. \u003cbr\u003e\u003cbr\u003eIn the Prags Valley, the Gruber family has been cultivating berries since 1994 at an altitude of approximately 1250 m. In this alpine mountain climate, the fruits ripen longer and thus develop a particularly intense aroma. 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Since 2002, Alpe Pragas spreads have been a permanent part of our range, and from the beginning, we have been thrilled by the special quality, intense fruit flavor, and unique consistency of Stefan Gruber's organic fruit spreads, jams, and preserves. What is produced in the Alpe Pragas gourmet manufactory brings a smile to every gourmet's face.\u003cbr\u003e\u003cbr\u003eThe fruits are hand-picked ripe, pitted, cleaned, and cut, then gently cooked without additives or preservatives. This preserves vitamins, natural fruit color, and, above all, a wonderfully intense fruit flavor. The fruity range includes jams, fruit spreads with a high fruit content, organic preserves, syrups, mostarde, and chutneys as perfect accompaniments to cheese, meat, or fish dishes. Goodness from South Tyrol for connoisseurs: Fresh, fruity, authentic! Simply delicious.\u003c\/p\u003e\n\u003ch5\u003eAlpe Pragas – Goals for the Future\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eStefan Gruber's next major goal is CO2-neutral production by 2027. To achieve this, in 2010 he built a state-of-the-art production facility as well as an alpine-designed sales and tasting room, and a new office wing. The processing of the fruits is an innovative process, yet as much as possible is done by hand. By optimizing production processes, resources can be conserved and energy saved, and waste has been reduced. The family man feels a responsibility to future generations to treat the resources of water, energy, air, and soil with care. 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The smoky flavor in the Smoky Barbecue Aioli is perfectly balanced and not too intense. So your smoker can stay cold if you have the right Stonewall Kitchen Aioli at home.\u003c\/p\u003e\n\u003ch3\u003eSmoky Barbecue Aioli – Smoky and Spicy\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen once again demonstrates their knack for flavor balance in their sauces and aiolis with the Smoky Barbecue Aioli. The smoky taste in this Stonewall Kitchen Aioli is clearly noticeable but not overpowering, yet it's complex and perfect for all \"smoked\" fans.\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – the Smoky BBQ Mayo\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen uses only the best ingredients. Even when the founders began their success story at a farmers market in the USA, they knew that this had to be the most important principle for Stonewall Kitchen. The in-house mayonnaise forms the base for the Stonewall Kitchen Aioli; it's particularly creamy and fine. 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This spice blend impresses with its typical barbecue flavor - sweet \u0026amp; spicy.\u003c\/p\u003e\n\u003cp\u003eThe base of this blend is pure sea salt and brown sugar, complemented by coriander, garlic flakes, onions, mustard seeds, black pepper, chili, paprika powder, and cumin.\u003c\/p\u003e\n\u003ch3\u003eTexan Steakhouse Rub – Shaker Can\u003c\/h3\u003e\n\u003cp\u003eThe boldly designed shaker cans from Cape Herb \u0026amp; Spice are not only visually appealing but also easy to use. With the sprinkle insert, home cooks and grill masters can sprinkle the savory blends directly onto meat, fish, or vegetables without having to physically rub them in. 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Stéphane from Rue Traversette and his team have made it their mission to reinterpret classic products with a kick of inspiration. And he always succeeds in his own original way. And he makes no compromises when it comes to taste and quality.\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette's aromatic black olive cream is ideal as an aperitif on toast, crackers, or bread, but don't hesitate to enjoy the creamy paste with meat, fish, or goat cheese. It's great with roast veal, chicken, a delight with pasta, and wonderful with potatoes, snails, mozzarella, and tomatoes! Let yourself be seduced by this delicious Crème de Olive Noir.\u003c\/p\u003e\n\u003ch3\u003eBlack Olive Cream – Vegetarian Spread\u003c\/h3\u003e\n\u003cp\u003eWith great love, Rue Traversette has been cooking all the beautiful and good things that the vegetable and herb garden provides in its kettles since 2005. In the small canning factory of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product contains the talent and creativity to reinterpret well-known mixtures and complement them with original ingredients. In the small village of Saint-André-de-Sangonis in the heart of the Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in jars, like this olive cream, which brings the unadulterated, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156248910,"sku":"042RUE003","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-schwarze-olivencreme-90g.jpg?v=1750978453"},{"product_id":"rue-traversette-knoblauchcreme-90g","title":"Garlic Cream","description":"\u003ch2\u003eGarlic Cream with Black Pepper – from Rue Traversette, France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003egarlic cream\u003c\/strong\u003e with black pepper from \u003cstrong\u003eRue Traversette\u003c\/strong\u003e is a vegetarian vegetable cream made from crushed garlic cloves and olive oil, which founder Stephane Strobl has refined with salt, black pepper, and a hint of vinegar.\u003c\/p\u003e\n\u003cp\u003eGarlic fans who have tried this aioli once will surely not be able to live without it, as it eliminates the tedious task of crushing garlic. The Pate d'Ail is creamy and fragrant to perfection!\u003c\/p\u003e\n\u003cp\u003eOf course, Rue Traversette Garlic Cream, lightly flavored with black pepper, is exquisite as an aperitif on toast, crackers, or on a slice of bread under a marinated anchovy! But don't hesitate to use the creamy Pate d'Ail as a seasoning paste for grilled meats such as beef, lamb, or veal, for poultry such as chicken, turkey, or duck, and also for Mediterranean vegetable dishes. Simply perfect, fragrant, but not spicy! Let yourself be tempted by this delicious garlic cream with black pepper.\u003c\/p\u003e\n\u003ch3\u003eGarlic Cream – Vegetarian Spread\u003c\/h3\u003e\n\u003cp\u003eWith much love, Rue Traversette has been cooking all the good and beautiful things that the vegetable and herb garden has to offer in its kettles since 2005. In the small cannery of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product contains the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small town of Saint-André-de-Sangonis in the heart of Languedoc, among the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and ensures delicious, aromatic vegetables in jars, such as this garlic cream, which brings the unadulterated, pure taste to our homes.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156314446,"sku":"042RUE005","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-knoblauch-creme-ail.jpg?v=1750978456"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/jahreszeiten.oembed?page=10","provider":"nur Gutes","version":"1.0","type":"link"}