The product


it is one of the most fragrant spices, with a warm aroma and velvety, almost pep
Country of origin: **
20 g jar
Minimum order:
1 piece
More Information
Appearance Chalice is long formed by petals
Taste A warm velvety aroma, almost peppery
Suggestions It is used in the preparation soups, marinades, roasts, poultry, game and sauces
More Information
Ingredients Syzygium aromaticum
Weight 20 g jar
Packaging Plastic pot
Storage Conditions (packaged products) Keep in cool dry place
Nutrition Declaration No
The producer

Petit Lorien - Udine (UD) - Friuli Venezia Giulia

Why we chose them
When we met Gianluca Mingotti, the owner of Petit Lorien, we became amazed by his enthusiasm and his knowledge, and by the freshness and the fragrance of his spices. Petit Lorien is a small company specialized in importing and processing salt and species, rare ingredients and original flavors coming from all around the world. Nowadays many people, both chefs and consumers, are approaching the cuisine with a fusion approach, looking for international ingredients used in different countries. The strength of Petit Lorien is the continuous research and selection for fresh products, selecting only the best spices, and the guarantee of a short chain, that turns into the highest quality of raw materials. You can recognize the quality of his spices simply by the perfume. .
From the same producer
The recipe

Fricassea di tofu e verdure con polenta taragna

Ingredienti 50g carote a cubetti, 1 scalogno tritato, 200ml passata di pomodoro, 100g zucchine a cubetti, olio evo, 2 cucchiai salsa di soia, 50g cavolo verzotto tagliato sottile, 1/4 di bicchiere di vino rosso, 125g tofu fresco, polenta taragna, maizena qb, sale integrale qb, spezie (chiodi di garofano, alloro, semi di finocchio, bacche di ginepro, salvia e rosmarino Preparate un mazzetto guarnito con la stamina riempiendola con le spezie, chiudetelo con lo spago da cucina. Asciugate il tofu con carta da cucina e tagliatelo a cubetti, fatelo saltare in padella con l'olio, aggiungete la salsa di soia e il vino rosso. In una casseruola, a fuoco medio, insaporite lo scalogno la carota con un filo d'olio. Aggiungete le zucchine e il verzotto, aggiustate di sale. Aggiungete il tofu, la salsa di pomodoro e il mazzetto aromatico, stufate per 15-20 minuti a fuoco lento. Servitelo accompagnato da polenta morbida taragna.
In the same recipe
The recipe

Crème Brûlée al Formadi Frant

Una delle proposte di Riccardo Gaspari de Il Brite de Larieto a Sapori 2016: una crème brûlée fatta con il Formadi Frant aromatizzata con anice stellato, cannella e chiodi di garofano
In the same recipe
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