In a nutshell: Gorgeous rhubarb makes this an addictive and delicious jam, good on toast or simmered into a sauce for BBQ sauces and glazes for pork and mackerel or dollop into cakes and scones.
Made with rhubarb on a farm high up in the Ligurian hinterland on the Italian Riviera. Spread on toasted Ciabatta or add to yoghurt breakfast bowls, use as a glaze after softening in a small saucepan over a low heat with a little water to create a superb BBQ marinade for pork and mackerel or q glazing sauce for Asian-style dishes, BBQ sauces, desserts and cakes.
Details: 300g jar
About La Baita and Galleano
High up in the Ligurian hills in the province of Imperia, La Baita & Galleano have been cultivating olives and all types of vegetables and herbs for over 200 years. Watered by their local springs and all grown on their organic farm in the small village of Gazzo d’Arroscia.
From its olive groves, amongst the highest in Liguria, over 3000 ancient trees produce the tiny taggiasca olives for their acclaimed Slow Food Presidium extra-virgin olive oils and olives. Nearby they grow the famed Ligurian large-leafed basil for pesto, all kids of tomatoes for their delicious sauces, Albenga artichokes, ‘Vessalico’ garlic and ‘trombette’ courgettes for their stunning vegetable pickles and chutneys, ‘Valleggia’ apricots and fruits for their jams, and pick wild herbs for their intensely aromatic herb mixes. They follow the zero food miles philosophy- all olives, vegetables and fruits are hand-picked and processed on the same day into their products following timeless artisan traditions.
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Our new neighbourhood food store is now open for all Vinegar Shed products plus everyday staples, fruit & veg, cheese & charcuterie, provisions, kitchenalia & food to go.
18 St. Mary’s Road, Ealing, London, W5 5ES. Tel: 0208 566 0632
Open: Monday-Saturday 8AM to 6PM, Sunday 9AM to 2PM