Jose Gourmet believes that the best quality products begin with the best quality ingredients. Catching and packing the tuna at the peak of freshness demonstrates this obsession with quality. Grab some piparra peppers and a bottle of Textura Pretexto and have a private trip to Portugal.
Martin, one of three founders of Fangst, spent many hours of his youth visiting Trout farms with his father, a biologist dedicated to the development of Danish aquaculture. This Juniper smoked, delicately textured fish is a reminder of that legacy, expertly seasoned with fragrant Lemon Thyme that elevates it from delicious to exceptional. This fish really shines when served atop a bit of crusty baguette with a glass of Chenin Blanc.
Chef Abel Alvarez connects his team with traditional Spanish fishermen, who use sustainable, ancient methods of catching juicy Albacore tuna. Select cuts are then grilled over live fires before being packed into tins of pure Spanish olive oil.
Hearty Sicilian almonds and juicy tomatoes grown on Bona Furtuna’s own farm are pounded in traditional stone mortars to a buttery-smooth consistency. Tastes like summer, any time of year.
A classic pesto made with Sicilian-grown basil and almonds from Bona Furtuna’s own 300-hectare farm. Bright, fresh, and nutty - perfect for topping pasta salad or fresh buffalo mozzarella.
Sardines fished from the cold waters off of Brittany, France and preserved with the always flavorful and aromatic Espelette pepper. A sweet, smoky and just slightly spicy bit of French Conserva that's perfectly at home alongside a bit of basque sheep's milk cheese and a crisp white wine.
Bluefin tuna are caught fresh on the Spanish coast using an ancient, sustainable net method. The richest loin cuts are char-grilled to smoky perfection before being packed in floral Arbequina olive oil.
A classic combination of two of Sicily's most well known ingredients, this pesto is aromatic and surprisingly rich for being dairy-free. Super fresh-tasting with a smooth body, this simply made pesto is perfect alongside roast chicken or as a way to add a little brightness to your charcuterie board.
