Bonito del Norte Ventresca in Olive Oil La Guinelle vinegars black olives and hard-boiled eggs

black olives and hard-boiled eggs

back in 1898

observing and tasting our balsamic vinegar in all the different stages of its production

macerated fruits and crème de Framboise made from gently boiling down the berries

only facilitating the exchange of culinary common sense from one place to another

Bonito del Norte Ventresca in Olive Oil La Guinelle vinegars black olives and hard-boiled eggsIn a nutshell: Finest quality white tuna belly the very best cut there is from fish individually line caught in the Bay of Biscay, preserved by a Basque Country family firm. For centuries, Bonito del Norte or white albacore tuna has been fished off the Basque coast of northern Spain. It was here, in the little port of Bermeo, that Rufino Arroyabe set up a canning business, back in 1898. The firm is still family owned today and the exceptional white