Delicatessen

We are happy to help make a risotto Alla Milanese; One of the most famous risottor recipes from Italy. It comes down to a tongue-caressing composition of risotto rice, butter (because: northern Italy), dry white wine, meat broth, onion, parmesan and ... saffron! The enthusiast can still add oxmen for extra floor. An alla Milanese fits an aromatic white wine. We selected this American Malvasia Cépage from California: a beautiful smooth wine from the naughty Birichino wine makers.

Paleta Ibérica is "ham" of the front leg of the pig, but formally Ham, Jamón, only belongs to the hind leg. Paleta, however, has been obtained in exactly the same way as the Joselito Jamón. Because the front leg is somewhat smaller in size, this part has not matured for three but two years. At Joselito they have ruled that this is exactly the good time to achieve that beautiful deep unforgettable savory light-sweet taste characteristic of the Ibérico pig that has been fed with acorns in the last six months of his life. Do we have to say that no preservatives or colorants have been used for this product?

Pure decadence this own creation. As a basis we take our well -known Fette Berta, a triple cream cheese from Switzerland, and we cut it into three equal slices. Between the three slices we carefully invest the cheese with two layers of Russian Asetra caviar from House of Caviar. There will be about 30 grams of caviar on the cheese. The cool, creamy and salty of the cheese is going very well with the delicious delicate and walnut -like flavors of the caviar. Lush luxury in 1 cheese!

A camembert cheese from England in combination with the black diamond! The cheese in itself is already recommended, but for the festive month we invest these 2 days before you come to pick up the cheese richly with real black winter truffle. We cut the cheese horizontally in half and with the truffle plane we plan sticks with which we invest the cheese. Earthy, Boers, Truffle and Mushroom are some tastes that you will taste. That in combination with the pleasant creamy mouthfeel of this cheese from cow's milk makes it a big party.

This is all you need to make a memorable risotto with truffle. Acquerello’s Carnaroli rice forms the basis and is called "the best risotto list in the world" by chefs as Alain Ducasse (and with such a person you don't enter into discussion). The rice was dried for better moisture absorption for a year. Truffle pattern and jus come from a traditional company from Norcia (Umbria), the Italian province of the Black Truffle. The concentrated fatter milk from the Roodbond Koe gives the parmesan a lot of taste and the extra virgin olive oil from Scirinda has been a favorite of many chefs in the Netherlands for years. There is actually little going wrong with this recipe.

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or a connoisseur to order half a Bawykov Zalmzijde.

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or gourmet to order a third Bawykov Zalmzijde.

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or a connoisseur to order a Bawykov Zalmzijde.

Each salmon from Bawykov is manually inlaid in an exclusive marinade with care and dedication by us experienced, the recipe of which is meticulously stored if the well -preserved secret of the chef. This marinade contributes to the unique and characteristic taste that makes the salmon of Bawykov so special. Then every Bawykov salmon is given the time to develop in the drying cabinet, at a low temperature. This is because at Bawykov the salmon has been smoking really cold for more than 25 years. According to the reviews of our customers, Bawykov Zalm is the only "Dry Smoked Salmon".

Each salmon from Bawykov is manually inlaid in an exclusive marinade with care and dedication by us experienced, the recipe of which is meticulously stored if the well -preserved secret of the chef. This marinade contributes to the unique and characteristic taste that makes the salmon of Bawykov so special. Then every Bawykov salmon is given the time to develop in the drying cabinet, at a low temperature. This is because at Bawykov the salmon has been smoking really cold for more than 25 years. According to the reviews of our customers, Bawykov Zalm is the only "Dry Smoked Salmon".

Beautiful roasted pistachio with the fresh one from Yogurt. The sweet necessary of these beautiful pistachio nuts stays nice and fresh and elegant due to the creamy of the yogurt with white chocolate from Callebaut. A refreshing new chocolate spread with a twist!