Description
Tropea red onion, reduced with Modena balsamic vinegar and lifted with whole star anise: a savoury-sweet cream built around a layered spice profile rather than a single dominant note.
Composition: Tropea red onion (56%), red wine, sugar, balsamic vinegar of Modena IGP (wine vinegar, concentrated grape must, colouring E150d), a spice mix, sea salt, star anise and cinnamon. Contains sulfites, from the wine and the balsamic vinegar.
For restaurants and chefs. Spoon it next to an aged cheese course, brush it onto roasted or grilled meat as it rests, or work a thin layer under a fish fillet before searing so the aniseed note comes through in the pan. Because the base is genuinely cooked down rather than raw-blended, it holds its structure on a plate instead of running. A small spoonful carries the full spice mix, so portioning stays light.
For specialty and Italian stores. Onion jams and cipollata-style creams already have an established place at the cheese counter, and the star anise gives this one a distinct hook against the more common balsamic-only versions on the shelf. It sits at an accessible price point for a first purchase, and pairs naturally with a wedge of aged pecorino or a cured meat the store already carries, which supports a two-item sale rather than one.
Specs: 100 g, case of 24, shelf life 24 months, Calabria (Italy).
Allergens: sulfites (sulphur dioxide, from the wine and the balsamic vinegar).
