Additional information
Packsize | 12/9 OZ |
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Get ready to be rocked by the sweet-tart-spicy combination of oranges and Calabrian chili peppers! We love this spread on everything from cheese boards to grilled sandwiches and as a glaze for meat, veggies and seafood. This is destined to become your go-to spread.
ORIGIN – Greece
INGREDIENTS – cane sugar, orange purée, orange peel, citric acid (acidity regulator), Calabrian chili flakes, Calabrian chili powder, fruit pectin, red chili powder, chili pepper flakes, ascorbic acid (antioxidant).
Dairy Free, Gluten Free, Non-GMO, Vegan, Vegetarian
Onion & Orange Sauce is prepared with fresh orange pulp pieces and minced onions blended for a truly unique sauce. Also called Salsa Arancia, the balance of sweet and sour flavors will enhance anything it’s added to. MENU cooks their all natural sauce down to a confit-like consistency with a citrus tang and bold aroma.
Divina Sour Cherry Spread has a bold, fruit-forward flavor that captures the essence of a ripe Summer cherry. Both tart and sweet, this versatile spread is a wonderful menu addition when used to sweeten a savory sandwich, as a cheese condiment, baked into pastries or spread into a yogurt parfait.
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
Paola Calciolari began her career as a pharmacist but her true passion was food. She took a gamble, leaving her secure job in order to produce typical condiments from Mantova (Emilia Romagna), often employing her grandmother’s recipes. And we’re glad she did. She makes her exceptional mostardas and jellies by sourcing locally harvested fruit, and slicing and cooking them in their juices; it is a highly labor intensive process. They are extraordinarily fresh, flavorful and chunky. Though often paired with cheese, they also work well with roasted meats and charcuterie.
A bold and rich spread that begins sweet and finishes with a flash of heat. With notes of caramel, honey and chili, we love this spread paired with manchego or goat cheese.