The Pimenton is red pepper from the Extremadura region in Spain, dried, ground and smoked. Depending on the peppers that you use the pimentón will be sweet or spicy.Typically Spanish, it is the spice that gives the classic flavor to Chorizo.In Italy we recommend it with penne all'amatriciana, with pork in general, but also with cod fillets, legumes, soups. Really tasty!

This pepper (in reality berries) combines hints of many spices such as cloves, nutmeg, cinnamon. It is widely used in cakes and spicy Christmas cookies or in desserts with fruit. It gives an interesting touch to game or ragu'.

Nutmeg, typical of Indonesia. Everyone knows its warm and intense aroma conferred by the high content of essential oils. The mace instead is the husk of nutmeg (the membrane that covers the classic walnut); less known but more valuable. Its aroma and its warm fragrance are a must try. In cooking: a pinch of finely grated walnut goes well with béchamel, eggs, boiled potatoes, fresh and stuffed pasta. Mace is used mainly for the preparation of pies, focaccia and pate. Do not overlook its use in sweet cakes and cheese dishes.

This blend of aromatic herbs is made using an ancient French recipe. Ideal for meat and fish dishes, marinades, pinzimonio, salads, vegetables. Ingredients: Basil, Thyme, Marjoram, Oregano, Rosemary, Lavender Flowers.

The Cajun blend is typical of the New Orleans culinary tradition. it is typically used with fish or chicken. The spicy meat is left to flavor and can be cooked in the pan or on the barbecue. A famous dish of Cajun cuisine is the "blackened fish" Ingredients: black and white pepper, chilli (cayenne, Ancho, Birdeyes), Oregano, Thyme, onion garlic.

The used part of the star anise is the whole or ground dried fruit. Its aroma is sweetish with an aftertaste that reminds of mint. In cooking it is used to aromatize meat, vegetables and biscuits, infusions and it is also used to make digestive liqueurs (Ouzo, Pastis). Essential ingredient of gingerbread bread.The properties of star anise are many: diuretic, digestive, antispasmodic, aphrodisiac, antibacterial. Its consumption is recommended in all cases of heaviness in stomach, boating and spasms, especially if of nervous origin. Its aroma is very intense, it should therefore be used in moderation and in its whole form never chewed.

Ingredients:

Pinapple cubes, mango cubes, pinapple flakes, mango flakes, orange slice, flavouring, freeze-dried tangerine-orange pieces, safflower, freeze-dried strawberry slices, marigold blossoms. 

Mango'n Friends Iced tea recipe:

8 tsp. fruit tea blend Mango'n friends

1 orange

1 mango

approx 30 g fresh ginger

2 springs of mint

ice cubes

Preparation:

Brew the fruit tea blend and grated ginger with 1 litre of boiling water and let it sleep for at least 20 minutes. Add the tea to a pitcher filled with ice and leave it to cool down completely. 

Add the juice of an orange and the mango pieces and serve the fresh, fruity ice tea garnished with mint leaves.

Single Origin Speciality Coffee India

Full-bodied, round and creamy with notes of cocoa and roasted hazelnuts; intense and end soft acidity, pleasant and persistent aftertaste with spicy notes.

Your fresh ground coffee in a 200g Doypack Camelia bag

Request the desired grind at the time of purchase:

Moka

Coffee machine

Filter Coffe

French Press 

Single Origin Speciality Coffee Colombia

Sweet and attractive with scents of strawberry grapes, mandarin and ginger shades; elegant acidity, long-lasting aftertaste with notes of jasmine and orange honey

Your fresh ground coffee in a 200g Doypack Camelia bag

Request the desired grind at the time of purchase:

Moka

Coffee machine

Filter Coffe

French Press 

MARGUERITE

100 gr

A blend of green tea from Japan and China with the scent of wild strawberry, peach and lime, dedicated to the unforgettable leading character of 'The Lady of the Camellias', the famous novel by Alexandre Dumas, a huge editorial success, a story of despair, atonement and sacrifice. The romantic tale of an impossible love that comes too late.

The recipe based on chillies stuffed with tuna is the most delicious of recipes. Maletti uses round, red and spicy chillies, a filling of tuna, anchovies and capers in olive oil, very tasty products that together form a perfect combination. A balance between sweet, salty and spicy, with a soft and crunchy texture.

The peppers come from the Frantoio di Sant'Agata d'Oneglia, in the province of Imperia, which sells quality and very tasty peppers. The peppers are then stuffed and placed in jars to be pasteurized. Tuna stuffed peppers are an excellent solution both to accompany main courses and as a delicious aperitif.

290 g