Description

Pleasant and particularly spicy taste, slightly softened by lemon juice and made elegant by a slight, exotic hint of cinnamon. A truly spectacular product, dense and consistent, with a dark amber colour that makes it almost a “spreadable fruit”.Pairings: on a board with cured meats (such as salami or fennel) or medium-aged semi-hard cheeses, including alpine ones such as a Magnuca della Valtellina or a Castelmagno; with a smoked salmon to counteract the fattiness; with a crudity of fish; for an amuse-bouche with shrimp or oysters; with a mousse of tuna and julienne radish; in desserts to complete a panna cotta.