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Fresh Artichoke Heart Sauce - BIFFI 150gr
SKU 582301
£2.65
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£2.94
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Fresh Artichoke Heart Sauce - BIFFI 150gr
Product Details
Brand:
Biffi
Weight:
0.15 kg
Product Description: Fresh Artichoke Heart Sauce - BIFFI 150g
Elevate your meals with the delicate and savoury flavour of BIFFI's Fresh Artichoke Heart Sauce. This 150g jar is a gourmet delight, made with tender artichoke hearts and crafted to capture the essence of Italian culinary tradition.
BIFFI, known for its commitment to quality and authentic taste, carefully selects the finest artichokes to create this smooth and flavourful sauce. The artichoke hearts are blended with high-quality olive oil, garlic, and a touch of lemon, resulting in a creamy sauce that is both rich and refreshing, with a subtle tang that enhances its natural sweetness.
Perfect for spreading on crostini, mixing with pasta, or serving as a dip, this versatile sauce adds a gourmet touch to any dish. The fresh preparation ensures that the delicate flavours of the artichokes are preserved, making it a convenient yet luxurious option for your culinary creations.
Add a touch of Italian elegance to your meals with BIFFI's Fresh Artichoke Heart Sauce, and enjoy the unique, savory taste of this exquisite sauce.
The attention and care in the selection of the most tender artichoke hearts make our sauce the symbol of the most refined Italian gastronomic tradition revisited in a 100% vegetable key In this recipe we have used a delicate soy-based vegetable cream, instead of cream.
Artichoke heart 31%, sunflower oil, preparation based on sunflower oil and SOY protein [water, sunflower oil 20%, SOY protein (2.5%), modified starch, corn maltodextrin, flavoring, salt, stabilizers: guar gum and locust bean gum, emulsifier: lecithin (SOY)], water, onions, white wine, dextrose, salt, modified corn starch, parsley, black pepper, flavourings, acidity regulator: lactic acid (vegetable). May contain NUTS, PEANUTS AND CELERY.
GLUTEN-FREE.
STORE IN THE REFRIGERATOR BETWEEN 0°C AND +4°C. CONSUME WITHIN 5 DAYS OF OPENING.
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