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Gastronomic suggestions

Many people consider preserves, marmalades and honey are to be enjoyed only at the breakfast table, spread onto bread or wheat crackers etc... This assumption could not be more wrong!
We, here at Pitaffo anc. Can suggest some other modest gastronomical possibilities which maybe, you had never thought of previously and consequently, may re-awaken your interest in good and tasty flavour. We ask only that you try them, if you would like to of course.

Salty
› Fig Preserve:
Excellent with a rich and spicy starter of cheese and coldmeats. Marvel at how the fig breaks up into bite-size pieces to combine a tasty amalgamation of strong flavours

› Blueberry Preserve:
An excellent preserve to be used with all “game” dishes, particularly pheasant with cognac together with a side dish.
To be served in a separate small sauce-boat.

› Honey:
a) Our Acacia honey creates an exceptional taste with all soft cheeses (ricotta, robiola, stracchino etc. .) together with a slice of toasted bread.
b) After having fried goats cheese in a non-stick pan, add some of our horse chestnut honey to create a delicious combination of flavour.

› Wine Jellies and Balsamic Vinegar:
a) Exquisite together with hard cheeses (grana, parmigiano, pecorino etc . . ) and also with boiled meats.
b) For a surprising starter : Buttered canapès with either white wine jellies or balsamic vinegar..

Sweet
› Chestnut Honey:
Take two sponge fingers soaked in a little rum, and add some of our horse chestnut honey. Finally, cover with whipped cream. Serve chilled.

› Blueberry, Raspberry and Strawberry Preserves:
Prepare delicious milkshakes mixing your favourite preserve (30%) with chilled, semi-skimmed milk creating a tasty and refreshing drink.

› Black cherry Preserve
Its classic use is with pies, but there is nothing stopping you adding it to custard.

› Citrus Fruit Marmalade
Spread lightly onto previously buttered sweet canapès and marvel at the taste!

› Honey:
a) For the “nut-lover”, add a spoonful or two of “Millefiori” honey to create a delicious sweet to be eaten chilled.
b) Dry seven laurel leaves (laurus nobilis) under the sun for a few days. When they are dry put them in an infusion in half a litre of boiling water for 5 minutes and add 100mg of eucalyptus honey, half a glass of cognac, a few cloves and pressed pomegranate beans. Filter and leave to cool. Consume in a 2dl glass or mug morning and evening. Your cough, hoarseness or blocked nose will improve.

We obviously do not place limits on your gastronomic fantasy or taste. Please use our products for whatever you like, even in bizarre or unusual ways. We will be grateful to receive any of your favourite combinations at our e-mail address info@pittaffo.it. The most original ideas will receive a free gift.

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