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Ships within 48 hours · Estimated delivery Aug 13 - Aug 18
INGREDIENTS
Grown in Provence
The hams are marinaded in an aromatic brine for a few days then cooked overnight in metal moulds
Luigi di Lello uses meat from the loin
Small Salina Capers in Salt (200g) Dry Store INGREDIENTSAfter spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour is distinctly more flowery and they are thus best suited to eating raw in salads and garnishes. They need to be soaked in water before use and the time in water needs to be precise; 2 hours is what Maurizia recommends with the water changed 2 3 times. This will rid them of excess salt but not of their
US$ 120.00
US$ 45.00
US$ 150.00
