 |
Sicily autochthonous Nero d'Avola wine is cooked with natural pectin extracted from carubbo’s fruits to produce a sweet and aromatic jelly, perfect for the preparation of gourmet dishes.
Perfect with cheese, second courses, side dishes as desired or in combination with sweets and desserts (panna cotta).
Ingredients
Nero d’Avola wine, sugar. Gelling agent: fruit pectin. Acid: citric acid.
Net Weight: 225gr / 7.9oz
Does Not Contain Alcohol
|
|
|
Nero d'Avola Jelly 
