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Home Products Ingredients & Seasonings Vinegar and Balsamic Condiments Leonardi Balsamic Condiment with Fig 100ml
Leonardi Balsamic Condiment with Fig 100ml

Leonardi Balsamic Condiment with Fig 100ml

Leonardi

Weight: 0.40667kg
Units per box: 6

An elegant balsamic condiment, suitable for daily use. Ideal for: salads, raw or cooked vegetables, poultry, cured meats, foie gras, tender or cured cheeses, cheesecake, pancakes, yogurt, fresh or cooked fruits, cream and ice cream.

SKU# S13254
EAN# 8053676821648
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  • Description
  • Logistics information

Product Description

Its flavor and aroma is evenly sweet, with fruity notes of fig. An elegant balsamic condiment, suitable for daily use. Ideal for: salads, raw or cooked vegetables, poultry, cured meats, foie gras, tender or cured cheeses, cheesecake, pancakes, yogurt, fresh or cooked fruits, cream and ice cream.

Ingredients:

Acetified cooked grape must, fig flavour flavour.

Allergens:

Contains SULPHITES.

Usage Suggestions:

Ideal on: salads, raw or cooked vegetables, poultry, cured meat, foie gras, tender or matured cheeses, cheesecake, pancakes, yoghurt, fresh or cooked fruit, custard and ice-cream.

Other information:

Contains recipes in the leaflet.

Country of Origin:

Italy

Nutritional information:

Nutrition Declaration (Typical Values): Per 100ml
Energy 893kJ
214kcal
Fat
of wich saturates
0g
0g
Carbohydrate
of which sugars
50g
50g
Protein 0,7g
Salt 0,02g

Distributed by:

Socilink Lda
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL

Notice about our product information:

Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.

SKU# S13254
EAN# 8053676821648
ITF14# 78053676821647
Net Content 100ml
Gross Weight 0.40667kg
Units per box 6
Catalog Page 155
Conservation Ambient
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