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Aperitief snacksPugliamia, I Piccoletti al Finocchio3.15$incl. tax
Découvrez le goût authentique des Pouilles avec nos Taralli al Finocchio Artigianali "I Piccoletti", préparés avec passion par Forno PugliaMia. Ces délicieux petits pains croustillants, typiques de la région des Pouilles en Italie, sont fabriqués à la main selon une recette traditionnelle mettant l'accent sur le finocchio (fenouil), un ingrédient clé qui leur donne une saveur unique et inoubliable.
Sauzen en soepStoffels tomato sauce TOMA'AMORIS 250 gr5.07$incl. tax
Cette sauce tomate locale est composée à 100% de tomates belges et est 100% naturelle. Sans conservateurs, sucres ajoutés, exhausteurs de goût ou colorants. Également sans gluten et végétalien ! Avec un nutri-score A, Toma'Amoris* est également l'une des sauces les plus saines que vous puissiez trouver en magasin. Toma'Amoris est dérivé du mot poma amoris, « la pomme d'amour », comme on appelait autrefois la tomate. 250 gr
Sauzen en soepStoffels tomato sauce TOMA'AMORIS 500 gr7.88$incl. tax
Cette sauce tomate locale est composée à 100% de tomates belges et est 100% naturelle. Sans conservateurs, sucres ajoutés, exhausteurs de goût ou colorants. Également sans gluten et végétalien ! Avec un nutri-score A, Toma'Amoris* est également l'une des sauces les plus saines que vous puissiez trouver en magasin.
Olie & tapenadesPriorat Natur Romesco 185 gr8.45$incl. tax
One of the most popular Catalan sauces is salsa romesco. Originally from the province of Tarragona, it is now on the menu throughout the region. This sauce based on almonds, tomatoes, olive oil and “nyora” peppers is ideal to combine with roasted vegetables, fish or meat, but also with bread sticks as an appetizer.
Olie & tapenadesEntrepenas Chorizo a tartiner 110 gr6.76$incl. tax
Chorizo spread pie
The main ingredient of this chorizo to spread (+/- 80%) is the chorizo extra from Geras that has matured for 2 months in the open air, in the middle of the mountains. This spicy chorizo cream (or chorizo spread) is a variation of the well-known and very tasty chorizo sausage from Mallorca, but with the taste of our region: León.
This chorizo from Léon, in a jar and ready to spread, is perfect for toast, freshly toasted bread or as an ingredient in the most surprising recipes (fillings, cannelloni, sauces, etc.).
The main ingredient of this chorizo to spread (+/- 80%) is the chorizo extra from Geras that has matured for 2 months in the open air, in the middle of the mountains. This spicy chorizo cream (or chorizo spread) is a variation of the well-known and very tasty chorizo sausage from Mallorca, but with the taste of our region: León.
This chorizo from Léon, in a jar and ready to spread, is perfect for toast, freshly toasted bread or as an ingredient in the most surprising recipes (fillings, cannelloni, sauces, etc.).
CharcuterieArturo Sanchez Lomo Ibérico Bellota fine 100 gr19.15$incl. tax
Finely sliced charcuterie.
Pork tenderloin from the Bellota pig (fed on acorns) with an ultra-fine flavour. The fillets are selected for their top quality and beautifully marbled meat. They are rubbed by hand with natural spices, encased in a double natural casing, sewn up by hand and dried under a 'hood' over an oak fire. Maturing for more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
Pork tenderloin from the Bellota pig (fed on acorns) with an ultra-fine flavour. The fillets are selected for their top quality and beautifully marbled meat. They are rubbed by hand with natural spices, encased in a double natural casing, sewn up by hand and dried under a 'hood' over an oak fire. Maturing for more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
CharcuterieArturo Sanchez Salchichón Ibérico fine 100 gr14.64$incl. tax
Finely sliced charcuterie.
Delicious slices of sausage that melt in your mouth. The most difficult product to make based on only natural ingredients. Made from the best pieces of Iberian pork. Marinated with natural spices, encased in natural casing, sewn by hand and dried under a 'hood' over oak fire. Maturing for more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
Delicious slices of sausage that melt in your mouth. The most difficult product to make based on only natural ingredients. Made from the best pieces of Iberian pork. Marinated with natural spices, encased in natural casing, sewn by hand and dried under a 'hood' over oak fire. Maturing for more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
CharcuterieArturo Sanchez Chorizo Ibérico fine 100 gr12.39$incl. tax
Finely sliced charcuterie.
Soft and ultra-juicy product with a unique flavour. A purely artisanal product made with the best cuts of Iberian pig fed on acorns. Marinated with natural spices, hand-sewn and dried under a 'hood' over oak fire. Maturation of more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
Soft and ultra-juicy product with a unique flavour. A purely artisanal product made with the best cuts of Iberian pig fed on acorns. Marinated with natural spices, hand-sewn and dried under a 'hood' over oak fire. Maturation of more than five months in natural cold rooms.
Store in a cool place between 5° and 9° C.
To fully enjoy the aromas and flavours, remove from the refrigerator 60 minutes before serving.
Olie & tapenadesFratepietro Patè Olive Verdi Bella di Cerignola 290 gr8.45$incl. tax
The Bella di Cerignola jar with green olives is the traditional glass jar in which the olives are preserved in brine. The round glass packaging is a clear reference to the farming tradition, namely to the time when the olives were brought to the farm immediately after harvesting to be preserved in brine. The preservation process in brine is based on the old family recipe of Fratepietro, which enhances the taste of the olives, which are so tasty and crunchy at the first bite.
Olie & tapenadesFratepietro Pomodori Secchi Origine Italia 310 gr10.70$incl. tax
The sun-dried tomatoes are of the highest quality, from Italy, packed in sunflower oil and olive oil and seasoned only with fresh basil leaves. The resulting taste is surprising: a balance of texture and aroma, typical of fresh tomatoes.
Olie & tapenadesLes Moulins Mahjoub Sun-dried tomatoes 200 gr9.01$incl. tax
Dried during the hot summer months, these tomatoes are then individually placed in glass jars and covered with extra virgin olive oil. It takes 14 to 15 kilos of fresh tomatoes to make 1 kilo of sun-dried tomatoes. The fact that olive oil is used means that after the tomatoes are gone, there is still a jar of flavored oil left to enjoy.
Olie & tapenadesLes Moulins Mahjoub Wild mountain capers in sea salt 100 gr7.88$incl. tax
Capers are the flower buds of a native Mediterranean shrub that grows on the slopes of the mountains around Tebourba. Unlike most commercial capers that are packed in brine, Les Moulins Mahjoub capers are dried in sea salt to preserve their distinctive flavour.
100 gr
100 gr
Olie & tapenadesLes Moulins Mahjoub Black olive paste 200 gr7.88$incl. tax
This olive spread is made with two types of olives that originate from Tunisia. Black Sahli olives and a small percentage of green Meski olives are pitted and crushed to form a fine paste. This paste is mixed with extra virgin olive oil to produce a rich and intense spread.
Olie & tapenadesLes Moulins Mahjoub Olive meshki and harissa 200 gr7.32$incl. tax
This plump green olive variety, known for its meaty flesh, originates from Tunisia. To maintain the integrity of the fruit during the debittering process, we carefully open each olive with a small incision by hand instead of crushing the olives. After curing for a minimum of nine months, the olives are bottled in Mahjoub Extra Virgin Olive Oil and Harissa.
