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Verjuice

Verjuice (or, in French, verjus: literally green juice), is a juice obtained from unfermented green grapes. It was widely used in Europe in the Middle Ages but gradually fell out of use here, whereas it remained a stock ingredient in Middle Eastern cuisine. Lately, it has enjoyed a renaissance thanks to French and English cooks, and in particular the Australian chef Maggie Beer.

Verjuice gives a much subtler acidity than vinegar and can be used in stead of lemon juice. It is excellent in sauces, for deglazing and in salads. Mixed with soda water it is also a refreshing, non-alcoholic drink.

Maggie Beer: Verjuice 375 ml, 12,90e.

Murray River pink salt

This naturally pink salt is harvested in from underground saline waters in the Murray-Darling region.

The pink hue of the salt is indicative of high mineral contents. It is excellent both for cooking and as finger salt on the table.

Murray River gourmet salt flakes 250g, 12,90e.

Extended choice of Perchè ci Credo products

Artichokes with lemon

The delicious orange artichokes we received a couple of months ago were ripped out of our hands, so now we have ordered more. We also received grilled artichokes with lemon, which are well worth trying. Carciofi Arrostiti in Succo di Limoni. 10,75e.

Pasta sauces, condimenti

As a contorno with meat dishes, on bread, or in any number of pasta sauces you should try Caponata di Melanzane and Peperonata Salentina. 5,50e

Olives and capers constitute a real Italian taste combination: Condimento Olive e Capperi. 5,50e.

Try the onion and almonds jam with cheese: Condimento Cipolla e Mandorle. 5,00e.

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