These preserves and sauces, all made using local ingredients, can be paired with cheeses, meats, salads and foie gras. There are Picolit and Verduzzo varieties, as well as Hippocras (refosco and spices), the ‘Chimichurri’ (cabernet, oregano, thyme and garlic), the ‘Bishoff’ (citrusy with a hint of horseradish), ‘Balsamica Universale LP 17 (Modena balsamic vinegar with an anchovy and walnut sauce, excellent on salads), a horseradish sauce (for meats) and pepper sauce (creamed yellow peppers, onion and oil). The latest addition are the delicious ‘tubissime’.

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