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ADVICE FOR CONSUMPTION AND PRESERVATION


CHOCOLATES

 

Preservation:

Chocolates should be stored in a cool, dry place away from odours at a temperature between 15 and 20° C.

Good preservation means that the product can be consumed immediately without any particular instructions, if kept in a fridge it is recommended that the temperature of the product be stabilised firs

 

Consumption:

We recommend that the product be kept at room temperature for an hour before eating so that its organoleptic properties can be fully appreciated.

  

LIQUEUR CHOCOLATES

 

Preservation:

Liqueur chocolates should be stored in a cool, dry place away from odours at a temperature between 15 and 20° C.

To keep them in a refrigerated environment, the best temperature is around 12 / 15 °C.

The chocolates should be not kept in a damp place.

The label indicates the date by which it is preferable they be eaten. For chocolates with grappa this is basically 9 months from the date of production.

Grappini chocolates and those with Erbaluce grappa are the most delicate since they contain a liquid liqueur (grappa).

Purely for information purposes, each 100 gr. of these types of chocolates contain 30 ml of liquid alcohol at 21° alcohol by volume.

 

Consumption:

If they need to be kept at a temperature of less than 20 °C, it is better to consume them at a temperature between 20 and 22 °C.

For the Cremino and the Canavesano, at these temperatures the cream inside becomes more fluid and therefore it is easier to savour the taste.

The Canavesano can be eaten with small bites. In this way you can appreciate the particularity of the shell made with meringue.

The Cremino can be left to melt in the mouth. The hollow ball that contains the cream is extremely thin; and the effect on the palate of the alcohol of the grappa is explosive.

Grappino and Cioccolatino with Erbaluce Grappa: to fully enjoy these chocolates we recommend they not be chewed immediately, since the internal crust made of sugar crystals would not have time to melt. Chocolate, sugar and grappa need time to melt and blend together, so you can fully savour the mix of flavours.

 

 

MACAROONS

 

Preservation:

We recommend the product be kept in a cool, dry place away from sources of heat and that they be consumed within three months from the date of production in order to keep their characteristic softness.

 

Consumption:

To fully experience how tremendously soft and aromatic they are, we recommend they be eaten at room temperature.

 

 

FIG SALAMINO

 

Preservation:

We recommend the product be kept in a cool, dry place away from sources of heat and that they be consumed within three months from the date of production in order to keep their characteristic softness.

 

Consumption:

Fig salamino can be served with any of best-known aperitifs and as an excellent hors-d’oeuvre. At meal-times, it also complements most other food products and, in particular, semi-sweet, medium mature cheese like goat’s cheese. In this case, too, it can be savoured with either red or white wine. It can be equally well appreciated at the end of the meal, together with a delicious sweet wine like the famous “Moscato di Sardegna del Pollino”. You can serve it as it is, or soak it in rum or cointreau, or add it to fruit salads or ice-cream. You can even use it as a filling in pastries and for embellishing old recipes.

 

 

 

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