Capers, in salt and in vinegar, are typical of Mediterranean and Sicilian cuisine, perfect for flavouring pasta and fish.
The orange extract allows you to flavour creams and doughs for cakes in a few moments, mixing it directly with the batter and mixing.
The lemon extract allows you to flavour creams and doughs for cakes in a few seconds, pouring it directly and mixing well.
The almond extract is ideal for flavouring the dough for cakes without resorting to almonds, it must be poured and mixed directly.
Rum aroma is a quick and immediate solution for flavouring doughs and creams without resorting to the use of the homonymous liqueur.
Marzipan is a preparation based on almond flour and sugar, and is the protagonist of many European sweets.
The orange blossom water is fragrant and delicate, and only a small dose is enough to flavor cakes and sweets immediately.
Food colouring allows glazes, creams and doughs to take on a bright and vibrant colour. It can be natural or synthetic and can be found in various forms.
Beloved the world over, coffee is more than just a pick me up! Coffee is made by brewing ground and roasted coffee beans. It can be espresso, macchiato, cappuccino, americano, cafè latte or flat white.
Stock cubes are great for adding flavour to soups, stews and they can even be used to make gravy.
The mixed peel boosts the flavour of many traditional desserts, from the Christmas cake to the fruitcake and puddings.
Vanilla pods are used many desserts, puddings and baking recipes like cakes, brownies and cupcakes. It is also used to make ice cream!