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Vendimia Mediterranea

This foie rests on two pillars: the duck liver and the must obtained from the pressing of the Mediterranean grape, fermented in vats and aged in barrels. With this broth, muscatel wine and must. The duck liver that has previously been denervated is bathed and allowed to marinate. After 48 hours, it is wrapped in grape leaves and subjected to a brief and delicate cooking in order not to alter the organoleptic qualities of the liver.


(Innoval 2000 Award at Alimentaria Barcelona).

Vendimia Mediterranea

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