Sabato Aioli forum Arturo Montanari and Arnaldo Gruzza

Arturo Montanari and Arnaldo Gruzza founded a small company in the village of Sant’llario d’Enza in the province of Reggio Emilia

and a thinner consistency than Vincotto Originale

Intense Valrhona cocoa studded with large chunks of Valrhona dark and milk chocolate

-      Saturated

slow drying

Sabato Aioli forum Arturo Montanari and Arnaldo GruzzaDescription Small batch production using our own artisan ingredients Pons Olive Oil, free range eggs, garlic and no added sugar, make this garlic aioli shine above the rest. Use as a dressing, spread, dip, ingredient or condiment. Enjoy it in a gourmet burger, on a chicken salad, with grilled fish or as a dip for chunky potato chips or try it spread generously on crostini, topped with an Ortiz anchovy fillet and a caper. Ingredients Olive oil (78%),