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The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces.
Matches well with: beans, chicken, fish, game, grains, lamb, mushrooms, onions, oranges, peas, pork, potatoes, poultry, salmon, spinach, steaks, veal
Oxydia Zibibbo Florio
Cerasuolo di Vittoria DOCG Classico Valle dell'Acate
Vastedda del Belice
"Green Pistachio from Bronte D.O.P." (Unshelled)
Olives with orange zest
Fior di Mandorla
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