Pine Cone Bud Syrup (Mugolio) 100 Gr Chocolate Decor The Gastronomic Glaze made with

The Gastronomic Glaze made with balsamic Vinegar of Modena was created by combining the balsamic vinegar and the cooked must

Made from Styrian pumpkinseeds

Colatura is the liquid obtained during the 12-month anchovy curing process

Wafer-shaped

and without adding any preservatives

Pine Cone Bud Syrup (Mugolio) 100 Gr Chocolate Decor The Gastronomic Glaze made withMugolio is a distinctive syrup created by forager Eleonora Cunaccia of Primitivizia in the heart of the Dolomite Alps National Park, Trento, Italy. Eleonora is one of the few residents in the area given permission to gather by hand the tender young buds of the Mugo pine in early May. The fragrant buds macerate in water and sugar during the sunny summer months until September, when the must is filtered. The resulting syrup is cooked over low fire with