Collection

Sort by:

Vink strawberry jam. Pure fruit, pure jam, hand-picked and prepared with care at Vink orchards.
€4,75
Sliced summer truffle in a pot. This "Tubber Aestivum" cut in pot. Ready for use. Delicious in combination with pasta dishes, bruchetta or on meat and fish.
€15,00
Italians say there is never enough "dolcezza" sweetness. And that is true! For this reason, Marsilio offers the extra virgin olive oil Bellevita. A delicious combination of flavors and scents with a light body. Content 0.75L
€20,50
Infocato, the sharpest olive oil we have in house. A mix of Olive oil and pure chilli oil. Do you like spicy then this oil is an absolute must. With a few drops it gives the dish just a little more body. Content: 0.25L
€12,50
This delicious Cranberry Sauce from Ballymaloe is ideal for turkey, chicken and game.
€4,25
Be surprised by this special lemonade, it is made from sage. The deep purple sage plant is hand-picked all along the Adriatic coast and has been known for its healing properties for centuries.
€1,30
Deze pittige zoutvlokken kun je altijd gebruiken om je gerechten wat meer pit te geven. Heerlijk op vis en gevogelte maar ook over gegrilde groente of door salades. Strooi een beetje over je steak en ervaar een heerlijk intens pittig gevoel.
€4,00
Krohn's 2011 Vintage Port is (after 2017) perhaps the finest vintage of this century. A fantastic port that can be kept for up to 40 years.
€41,95
A quadruple from van Daal aged on Scotch Islay Whisky casks for 10 months. Smoky, full-bodied and powerful due to aging.
€7,95
An amber-coloured 10-year wood-aged port. A Colheita must have matured for at least 8 years in wooden barrels, at Krohn's they let the port mature for 10 years, for an optimal taste experience.
€26,50
Made in Italy from rolled, steamed and dried durum wheat. Coucous finds its origin in North-Africa and has since grown to a staple ingredient in many Medittereanian dishes.
€2,75
Chips, fried in sunflower oil and seasoned with Pimentón de la Vera and salt. Content: 150 grams.
€4,75
Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »
You are using a really old version of
Internet Explorer, click here to upgrade your browser.
x