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Balsamic Vinegar:
While most vinegars are derived from wine, Balsamic Vinegar is
made from concentrated grape must. Grape must is simply the unfermented juice
extracted from pressed grapes. To make Balsamic Vinegar, the must is either
cooked or pressurized in a vacuum, reducing it to a dense, syrupy liquid.
More Info! |
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Cheese Accompaniments:
As with classic wine and cheese pairings, traditional food accompaniments
are regional by nature. Observe the time-honored marriage of fruity chutney and
sharp, tangy Cheddar; sweet Membrillo lending moisture and natural sweetness to
dry sheep's milk cheeses. More Info! |
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Chorizo:
Chorizo, a cured pork sausage flavored with paprika and garlic, is one of
Spain's most important contributions to the culinary world. With its full aroma,
smoky edge and robust, warm spiciness, it is a key ingredient in paella, Spanish
omelets and stews. More Info! |
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Culinary Sea Salt:
Sea salt is a product of nature, unlike highly refined granular salt that
contains chemical additives such as bleaches and anti-caking agents. Unrefined
sea salt is rich in naturally occurring minerals and elements essential to life
and flavor. More Info! |
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Clotted Cream:
In 1982 The Devon Cream Company began making extended life Double Devon
Cream, using Cow & Gate's original equipment. Double Devon Cream is now exported
worldwide, along with a wide range of Clotted Creams.
More Info! |
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Escargots:
A prized delicacy for millennia, the remarkable escargot has finally
achieved popularity among American diners. Historically, escargot was a
specialty reserved for only the wealthiest Romans until the culinary evolution
of the snail reached its apex in France. More Info! |
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Parmesan:
The authentic cheese from Parma that inspired the word parmesan is named
Parmigiano-Reggiano. Real Parmigiano-Reggiano can only be made in a defined
region of northern Italy that includes the counties of Parma and Reggio Emilia.
More Info! |
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This site was last updated on
01.01.2006
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