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Elderflower Vinegar
"Our Elderflower is bright, acidic, floral and fruity, a perfect vinegar for the spring and summer! Right off the bat you get notes of the freshly foraged elderflowers and pristine honey that went into it, but their aromas combine to create the flavors of stone fruits like peaches, apricots, and a slight yeasty finish.
This is definitely something you don't want to cook and lose the aroma of, so I see it as being a great vinegar for raw preparations, but it could work really well in a warm use like a beurre monte or any emulsified sauce you don't want to boil and break (it won't lose any of the aroma that way). This will really shine in a cocktail though, anywhere you might see St. Germain or Benedictine, and brightens sparkling and dessert wines as well, giving depth and a light tartness. If you're really lost, it works great as a drinking vinegar as well, just add it to sparkling water with a bit of honey, or into a green or black tea.
This is a raw product that needs to stay refrigerated, or it will continue to ferment."
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UltraTex 8
High-performance cold water swelling modified food.
It exhibits many of the properties of a modified cook-up starch and possesses high vis-cosity and a very bland flavor profile with good mouth melt-away characteristics.
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White Crisp Pearls
Crunchy rice wafer pellets enrobed in white chocolate.
Pearls are 3-5mm in size
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Burrata
This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. This cheese offers a sweet, milky flavor that gently fills the palate. Made to order from fresh milk gathered daily from local farmers, each ball is hand-formed and packaged in water to ensure maximum freshness while maintaining shelf life.
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Zorzalena Olive
When harvested, these olives are still in the middle of the maturation process, creating a product that is homogeneous in color, a beautiful deep olive green. One of the main characteristics of this variety is the strength and vigor of the olive tree, which for decades has been used to graft weaker varieties, taking advantage of the strong zorzale?a roots. Because of this process the zorzale?a olive trees began to disappear becoming scarce and underutilized. Most of the existing trees are found growing wild at road sides. The name zorzale?a originated from local wild birds "zorzales", that feed on the mature olives found in Western Andalucia.
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