Sabato catalogue 2014

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catalogue 2014

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Transcript of Sabato catalogue 2014

Page 1: Sabato catalogue 2014

catalogue 2014

Page 2: Sabato catalogue 2014

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Welcome to another exciting festive season!

Ahhh – the wondrous smell of Christmas has arrived in our showroom...the perfume of fantastic artisan panettone and feast of richly coloured festive packaging tantalize the taste buds and satisfy your eye.

Just to show you how indeed time does fly, we've included a photo of us taken in 2001 for a Telecom campaign. Recognise us? It's been a busy, exciting 20th year, with visits from long time suppliers Gabriele Ferron of risotto rice fame and Albert Roca of Forvm vinegar. Both are great people who are responsible with their families for producing delicious keynote products in their respective fields.

Now in store following Albert's visit is his latest vinegar; a Merlot – plus a limited number of bottles of 'Flavius', a rich Cabernet Sauvignon vinegar aged for 20 years. Those of us who know how much difference great vinegar can make to any dish are eager to add both of these to our pantries.

We hope you enjoy the recipe pages we have included. You will find a few long-standing favourites as well as a selection from the excellent

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chef cooking class series this year. Great ideas which are sure to stimulate the palate and which you can do at home.

Travel for us this year included three weeks in Barcelona for my daughter Helen and me, where the kitchen in the small apartment we rented remained pristine as the local tapas bars rendered it mostly unnecessary.

Phil joined us on the final weekend and we then whizzed through quite a few towns, cities and meals, a distinct highlight being our lunch at Noma in Copenhagen. Wow, what an experience. I think we will have to aim for some of the others so awarded over time. All in the name of research of course!

As always our travels highlight what fantastic talent we have here in New Zealand and just what good value for money fine dining represents here at home. We are so lucky in many, many ways.

Finally we have found a gluten-free pasta we rate. Viazzo pasta is made from 100% Italian parboiled rice grown in Piedmont. Through a secret natural process this pasta cooks to an 'al dente'. Let us know your thoughts if you try it.

Another great little discovery from our trip is the Veronese winery Tezza. The owners are friends of Giovanni Salvagno of olive oil fame, who is rather a connoisseur of the local wine talent. Tezza is the boutique winery of three cousins Vanio, Flavio and Federico. Their range starts with a very palatable Valpolicella, includes a well rounded Valpolicella Ripasso, is complemented by both a red Recioto and white Passito dessert offering and highlighted by a rich, luscious Amarone. Very regal, very Veronese.

A new Spanish treat hails from a little town called Agramunt, about an hour out of Barcelona. In this almond growing area the family company Vicens have since 1775 made some very fine Spanish turrón – or nougat. A very tempting specialist confectioner – with lots of variations. This year we offer a few to start the journey with. Of course the panettone, rum chocolate and Catànies are all there too. You will find yourself spoilt for choice!

Indulge yourselves and enjoy a fabulous Christmas as a fitting end to 2013, before we launch into a new year punctuated with many happy times gathered around the table – sharing delicious food with family and friends or doing the same further afield, in exciting new places.

Buon Appetito

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Chorizo and Saffron Paella

In a saucepan heat the stock with the saffron. In a paella pan heat the EVO and sear the chorizo, add the onion and cook until soft. Add the cherry tomatoes and chopped ñoras peppers and cook for a few minutes until it starts to get dry and oil appears. Add the rice and the paprika and cook for 1-2 minutes.

Pour in the stock and reserved liquid from ñoras peppers. Bring to the boil and cook for about 10 minutes, until the rice starts to swell slightly. Add the olives, season, stir and cover with foil.

Simmer for another 8-10 minutes. Do not stir. Rotate the pan for even cooking. Most of the liquid should be absorbed and the rice should still be just slightly firm to the bite. Turn off the heat and let sit for 5-10 minutes before serving. Garnish with sliced piquillo pimientos and serve with Sabato aioli and a green salad.

Serves 6

3 Tbsp extra virgin olive oil (EVO)1 onion, chopped250g hot chorizo, sliced2½ cups Bomba or

Calasparra rice2L chicken or vegetable

stock, heated 1 tsp Gohar saffron, infused in

the stock½ jar Sabato cherry tomatoes

in juice

2 La Chinata ñoras peppers (optional) soaked for 20 minutes then drained – reserve liquid

2-3 tsp La Chinata sweet smoked paprika

12 or more El Serpis stuffed olives

Iblea sea salt and freshly ground black pepper

Ingredients in italics available in-store and online (with the exception of chilled goods).

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Super Fast Tomato, Butterbean and Olive Oil Soup

Gently heat EVO, rosemary and garlic in a pot for 10 minutes to infuse.

Take off the heat, and allow to cool. Remove garlic and rosemary.

Using a blender, purée the white beans and Salsa Pronta until smooth. Slowly add the olive oil. Stir in the Espelette pepper.

Season with white pepper and salt, to taste.

You can serve the soup cold, or slowly heat to serve hot. Ensure the soup doesn’t boil as it will separate.

Serves 6 Recipe by Michael Van de Elzen

500ml extra virgin olive oil (EVO)5 cloves garlic1 sprig fresh rosemary450g El Navarrico large

white beans660ml Alicos Salsa Pronta

di Pomodoro

½ tsp Accoceberry Espelette pepper flakes

Iblea sea salt Freshly ground white pepper

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Roasted Crown Pumpkin and Smoked Paprika Soup

Combine the pumpkin, tomatoes and potatoes on an oven tray. Season well and drizzle with the Colonna mandarin extra virgin olive oil and Giusti balsamic vinegar. Roast in an oven pre-heated to 200°C for about 45 minutes or until soft and slightly caramelised.

Sweat the onions in the EVO over a low heat until soft then add the smoked paprika and continue to gently sauté for a couple of minutes, taking care not to burn it.

Add the roasted vegetables and chicken stock and simmer for 15 minutes then blend to an appealing consistency. Serve garnished with a drizzle of mandarin oil and/or chopped Italian parsley or other herbs.

Serves 6-8

3 cups crown pumpkin, roughly chopped

3 large tomatoes, quartered1¼ cups potatoes, dicedIblea sea salt and freshly ground

black pepper50ml Colonna mandarin extra

virgin olive oil

30ml Giusti balsamic vinegar2 onions, diced25ml extra virgin olive oil (EVO)4 tsp La Chinata smoked paprika1L chicken stock

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Mediterranean Summer Farro Salad

Whisk all of the dressing ingredients together.

Cook the farro in boiling salted water for 20 minutes. Drain well. Mix all the salad ingredients together. Dress the salad, mixing well. Season with salt and pepper. Make this salad a little ahead of time and let the flavours develop.

Variations: replace semi-dried tomatoes with fresh cherry tomatoes cut in half, or use shredded basil for the rocket. Crumble goats’ cheese over salad just before serving or add barbequed zucchini strips.

Serves 6-8

1 bag Girolomoni organic farro150g El Navarrico piquillo

pimientos, sliced 3-4 Tbsp Sabato salted

capers (soaked for ½ hour then drained)

125g Sabato semi-dried cherry tomatoes, sliced

½ 185g jar Salvagno pitted olives in oil (drain and save the oil)

1 green chilli, deseeded and finely chopped

1 small red onion, finely chopped1 handful of fresh rocket, chopped75g KerNelZ walnut pieces

(toasted in a 170˚C oven for 10 minutes or starting to brown)

50g fresh Italian parsley, chopped

Dressing:2 Tbsp of Forvm Cabernet

Sauvignon vinegar2 cloves garlic, crushed or

finely chopped2 Ortiz anchovy fillets,

finely chopped4 Tbsp oil from olives and extra

virgin olive oil if neededIblea sea salt and freshly ground

black pepper

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Ferron No-Stir Risotto

Bring the stock to a boil and reduce to a low heat. In a heavy-based saucepan heat a little EVO and sauté the onion until soft (the ‘soffrito’). Add the rice and heat on a medium heat for a few minutes until the rice is warm to the touch. If using wine, add, then let evaporate. Add the hot stock all at once, stir gently and bring to a simmer. Add salt, cover and cook for about 15 minutes.

Once cooked, remove from the heat, check seasoning, add Parmigiano, and stir vigorously until cheese is incorporated and the rice has creamed. If you like, add a little extra stock or EVO – the amount depends on how ‘all’ onda’ (creamy) you like it.

While the risotto is cooking prepare any other ingredients you wish to use, and stir through once the rice has cooked.

• Add 200ml Adami Prosecco as the wine. Stir through Parmigiano Reggiano to ‘mantecare’ and finish with a drizzle of aged Giusti balsamic. • Add some slices of prosciutto, pancetta or salami and 2-4 Tbsp Sabato Pronto Rosso. • Finish with some Salvagno pitted olives and pieces of sautéed chicken, meat or fish – plus a handful of capers if you like. • Add ¼ tsp saffron tips bruised and soaked in hot water to your stock, then stir through seafood of your choice at the end e.g. prawns.

Serves 4-6

2 Tbsp extra virgin olive oil (EVO), plus extra to ‘mantecare’ (cream) risotto

½ onion, finely chopped2 cups Ferron risotto rice1L chicken or vegetable stock,

plus extra for ‘mantecare’

200ml white wine (optional) at room temperature

Iblea sea salt and freshly ground black pepper

Parmigiano Reggiano, grated

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Roasted Mushroom with Black Rice and Pine Nut Cream

Heat the oil in a saucepan, add the rice and toast lightly.

Add the warmed stock to the rice, cover and simmer on a low to medium heat for 30 minutes, stirring occasionally.

Soak porcini mushrooms in enough cold vegetable stock to cover them. Leave for 20-30 minutes. Drain and reserve the stock.

Preheat the oven to 180ºC. Lay the whole field mushrooms skin-side down on a roasting tray. Drizzle with a little olive oil, lay a sprig of rosemary and halved garlic clove on top. Roast for 10-15 minutes. Reserve.

3 Tbsp extra virgin olive oil (EVO)200g Ferron Riso

Venere integrale

500ml vegetable stock, warmed

For the mushroom mix:4 field mushrooms, plus garlic

and rosemary for roasting40g butter2 shallots, finely sliced30g Gigante porcini mushrooms,

rinsed and soaked in vegetable stock for 20 minutes

40g El Navarrico chickpeas, rinsed and drained

20g El Navarrico piquillo pimientos, sliced

1 tsp fresh thyme, choppedIblea sea salt, to season1 medium courgette, thinly sliced

on a mandolinFresh rocket leaves, to garnish

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Melt the butter in a medium heat sauté pan. Add the shallots and sweat without colour. Add the porcini mushrooms, chickpeas and piquillos to the pan. Add a little of the reserved vegetable stock and the cooked rice to the pan. Stir to mix. Add the thyme and salt to season.

Spoon the porcini and rice mixture onto the roasted mushrooms. Add the raw sliced courgette and rocket to garnish. Spoon pine nut cream on the top and serve.

To roast the garlic:Preheat the oven to 180ºC. Cut the top third off a whole garlic drizzle with extra virgin olive oil. Place in a roasting dish and cover with foil. Roast for 35-40 minutes or until soft.

To make the cream:Place all the ingredients in a blender and blend at a high speed until smooth and creamy. Add a little of the soak water to adjust the consistency.

Serves 4 Recipe by Michael Meredith

Pine nut cream:3 cloves roasted garlic1 cup Pinoli pine nuts½ cup raw Cathedral Cove

macadamia nuts

All nuts to be soaked for 4 hours in water

1 Tbsp savoury yeastJuice of 1 lemonIblea sea salt

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Esqueixada

This recipe needs to be started the day before (24 hours to cure the fish, then left 3 hours in dressing before garnishing and finishing).

Place the fish in a non-reactive container (glass or ceramic) and season with the salt on both sides. Refrigerate for 24 hours. When ready to use, rinse the fish under water for 5 minutes, then pat dry using a clean tea towel or paper towels.

Cut the fish into thin slices on the diagonal. Combine in a non-reactive bowl with the tomatoes, EVO and Chardonnay vinegar. Refrigerate for 3 hours. Bring out of the fridge 30 minutes before you plan on serving.

Add the piquillo peppers, olives, flat leaf parsley, capers, spring onions, anchovies and avocado to the bowl. Toss well and serve as an entrée or on bruschetta as tapas.

Serves 6 as a starter Recipe by Ginny Grant

2 vine tomatoes, peeled, seeded and diced

2 Tbsp extra virgin olive oil (EVO)2 Tbsp Forvm

Chardonnay vinegar1 Tbsp El Navarrico

piquillo peppers, sliced1 Tbsp Mas Portell

arbequina olives2 Tbsp Italian flat leaf

parsley, chopped

1 Tbsp Romulo capers1 spring onion, thinly diced on

the diagonal3 Ortiz anchovies, thinly

sliced lengthwise ½ avocado, cut into thin sliceslemon juice to taste (a tablespoon

or two)

250g fish fillets (thick fish such as hapuka)

2 tsp Maldon sea salt

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700g (4 large) carrots, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 tsp Julie Le Clerc harissa¼–½ cup extra virgin olive oil (EVO)Iblea sea salt and freshly ground

black pepper

500g coarse pork sausage meator 500g pancetta, chopped or

minced coarsely125g fine pork sausage meat1 Tbsp fresh thyme (or 1 tsp

dried thyme)1 tsp ground cinnamon

½ tsp ground nutmeg¼ tsp ground cloves1 Tbsp finely chopped onion1 tsp Iblea sea salt50g Corazon quince paste 250g Bio chestnuts - added last

Carrot & Harissa Purée

Cook the carrots in boiling salted water until very tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth paste.

Add harissa and season with salt and pepper to taste.

This is best enjoyed while still warm, with crackers, bread or flatbreads.

Makes about 2 cups Recipe by Julie Le Clerc

Pork & Chestnut Stuffing for a 3.5-4.5kg turkey

This stuffing is seriously good! Use your hands to slip it evenly between the skin and breast, or fill the cavity.

Mix these ingredients together with your hands by squeezing them between your fingers, then mix through the chestnuts.

You could also add: 3 Tbsp cognac or port, or try 4 or more Tbsp reconstituted porcini, cèpes or morels (plus the same amount of the reconstituting liquid), garlic and coarsely ground black pepper.

Also delicious with baked chicken or pork, or as a stuffing for baked vegetables. Can be made into small patties/balls and cooked separately.

Recipe by Glynn Christian

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Roasted Lamb Rumps with Mostarda di Frutta

To make the marinade for the lamb:Place the coriander seeds, garlic, lemon zest, EVO and Mostarda syrup into a blender, and process until smooth.

Place the lamb rump into a non-reactive dish (for example glass), cover with marinade. Cover and refrigerate for a minimum of 3 hours or overnight. Remove from fridge. Preheat the oven to 220˚C.

Place lamb rumps with their marinade side-by-side in a roasting pan. Season well. Roast in the oven for 10-15 minutes, or until lamb is cooked to medium, and top is well browned. Remove from oven.

1 Tbsp coriander seeds, toasted and coarsely ground in a mortar and pestle

4 garlic cloves, choppedzest of 1 lemon3 Tbsp extra virgin olive oil (EVO)2 Tbsp Fieschi Mostarda di

Cremona, syrup only 4 Hawke's Bay Natural lamb

rumps, cap and most of the fat removed, about 200g each

150ml dry white wine250ml beef stock½ cup Fieschi Mostarda di

Cremona, fruit only, finely slicedIblea sea salt and freshly ground

black pepperlemon juice to taste flat leaf parsley, chopped

to garnish

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Take the lamb from the pan, cover with foil and rest in a warm place for 10 minutes.

Reserve the juices from the pan. Place the roasting pan over a high heat. Deglaze the pan with the wine, while scraping pan with a wooden spoon. Allow the wine to boil for 1 minute and then add beef stock and the resting juices from the lamb.

Bring to the boil and reduce further until slightly syrupy. Add the sliced Mostarda fruit and mix well. Boil for 1 minute. Take off the heat.

Taste and season with salt and pepper, and enough lemon juice to give sauce a slight tartness.

Thinly slice the lamb and top with the sauce. Serve on Spanish rice and greens (recipe below). Garnish with parsley.

Serves 4-6

Spanish Rice and Greens

Bring a saucepan of salted water to the boil. Add the silverbeet and boil for 5 minutes or until tender. Add the baby spinach and allow to wilt.

Remove from the heat and cool the greens under cold water. Drain and squeeze dry. Reserve.

Heat the EVO in a heavy based saucepan over a moderate heat. Add the onion and fry gently until soft and translucent.

Add the rice and mix well.

Add enough water to cover the rice by 2cm. Bring the rice to a rolling boil. Transfer the saucepan to a small element, on its lowest heat setting. Cover and cook for a further 20 minutes. Do not remove the lid during this cooking time.

Remove from the heat and let stand for 5 minutes without uncovering. Fluff the rice with a fork, add the butter and greens. Mix gently, but well.

Taste and season.

Serves 4-6 Recipe by Ray McVinnie

3 Tbsp extra virgin olive oil (EVO)1 onion, finely chopped4 silverbeet leaves, thinly sliced3 handfuls baby spinach leaves1½ cups Calasparra or

Bomba rice

3 Tbsp butterIblea sea salt and freshly ground

black pepperapproximately 3 cups water

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Parmigiano Reggiano Custard

Combine the cream and Parmigiano Reggiano in a pot over a medium heat, stirring until the cheese has melted.

In a separate pot, whisk the eggs then pour in the cream mixture.

Return the mixture to the heat and cook out gently, until thickened (the mixture will separate and appear curdled).

Remove from the heat and cool at room temperature.

Transfer mixture to the fridge and refrigerate for one hour.

Place mixture in upright blender and blend until smooth.

Return to the fridge for around half an hour until firm.

Use as a sauce for beef or veal, as a filling for Sabato smoked paprika gougères or with other savoury pastries.

Recipe by Kate Fay

90ml cream200g Parmigiano

Reggiano, grated

6 free-range eggsIblea sea salt and freshly ground

black pepper

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Pressed Valrhona Chocolate Cake with Strawberries & Vincotto

Preheat the oven to 200˚C.

Prepare a 27cm springform cake tin with non-stick spray.

Slowly melt the chocolate over a double boiler until smooth. Remove from the heat and stir in the butter until fully combined.

In a separate bowl, whisk the egg whites to soft, billowing peaks.

In another bowl whisk the yolks and sugar until pale and creamy. Mix in the flour.

Fold the yolk mixture into the chocolate and stir in one third of the egg whites.

Gently fold in the remaining whites in small batches, working slowly.

Pour the batter into the prepared tin and place in the oven. Bake for 15 minutes, then cover the pan with a lid or plate. Bake for a further 12 minutes.

Remove from the oven and cool.

Do not refrigerate. Serve at room temperature with a spoonful of mascarpone, strawberries and a drizzle of Vincotto.

Recipe by Martin Bosley

500g Valrhona Manjari fèves250g butter10 free-range eggs, separated4 Tbsp sugar

2 Tbsp flourStrawberries, Vincotto &

Mascarpone, to serve

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Valrhona Caramélia Chocolate Pots

Put the chocolate in a food processor with the salt and the egg yolk.

In a saucepan infuse the cream with the vanilla.

As the cream hits the boil, pour into the food processor.

Process together and then pour into pots and set in the fridge.

Once set, top with chopped shards of Valrhona Dulcey.

This recipe is simple and versatile. You can use any of your favourite Valrhona chocolate. Why not try making a Manjari Chocolate Pot? Fill ²⁄³ of a small serving glass with the Manjari mixture. Let it set, then top with a layer of the same recipe made with Ivoire or Caramélia. Finish with shavings of Manjari.

Serves 4

200g Valrhona Caramélia fèves300ml creampinch of salt½ vanilla pod or ½ tsp

vanilla extract

1 egg yolk

To finish: Valrhona Dulcey bar

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Valrhona Chocolate Brownie Pastry

Preheat the oven to 160°C.

In a double boiler, melt the fèves. When melted, whisk in the Valrhona cocoa powder.

Remove bowl from the double boiler.

Add in butter and sugar, and whisk until creamed. Mix in the eggs one at a time.

Mix in the vanilla paste. Add the flour and salt and combine.

Pour the mixture into a prepared rectangular cake tin until 1cm thick.

Cook at 160°C for 20 minutes or until brown and crusty.

Serves 6-8 Recipe by Kate Fay

El Navarrico Peaches with Peach Bellini Granita

Put syrup and Prosecco together in a pot and bring to the boil. Add the vanilla bean, turn down to a simmer and reduce the syrup by half to create a glaze.

Dissolve the sugar in the water and bring to the boil to make a syrup. When cool, combine with the nectar and Prosecco, and freeze in a shallow container for approximately 6 hours. Use a fork to break up ice crystals as it freezes.

Pile the peaches on a platter, pour the glaze over and garnish with pieces of frozen granita.

Serves 6-8 Recipe by Ray McVinnie

112g Valrhona Guanaja fèves, chopped

2 Tbsp Valrhona cocoa powder125g butter, cubed and softened1 cup sugar

2 large free-range eggs1 tsp Heilala vanilla paste ½ cup flour¼ tsp Iblea fine salt

6-8 El Navarrico Whole Peaches4 cups reserved syrup from

the peaches

450ml Adami Prosecco550ml water1 vanilla bean, split

Peach Bellini Granita:330ml bottle Alain Milliat

peach nectar

300ml Adami Prosecco300ml water300g sugar

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Delicatessen

A visit to our showroom allows you to purchase and taste our extensive range of specialty smallgoods which we are unable to include within our mail orders. Our selection of meats and cheeses represent the best quality products available.

Open 7 days

57 Normanby Road, Mt Eden, Auckland

Tel 09-630 8751 www.sabato.co.nz

Customer Card

Customer cardWe reward our many loyal customers. Spend by client name is captured and every time you reach $500 you will be sent a gift voucher for $25 which can be redeemed by mail order or in person, in our showroom. Register online or in store.

How to orderShop online: You can view and buy our products directly from our website: www.sabato.co.nz

By phone: order by phone with your credit card on: 09 630 8751 or toll free on 0800 SABATO (0800 722286)

Hours for phone orders are: 8.30am – 4:30pm Monday to Friday.

By email: Send your order to: [email protected]

By fax: 09 630 8763

Freight & Packaging Charges:Metropolitan Auckland (per address) $7.50

Rest of North Island (per address) $12.50

South Island (per address) $17.50

Chilled freight will be extra (call us to arrange). Rural delivery addresses will take an additional 3 days to deliver.

We cannot include our chilled and frozen goods here, however when you are next in the showroom look for our range of small goods including Spanish hams, chorizo, Italian salami and prosciutto as well as a wide range of New Zealand, French, Italian and Spanish cheeses. We can courier non-chilled goods to most holiday areas too.

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2014 Selection Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products & prices.

alcohol and nectars 20bread sticks & crackers 20condiments, chutneys, pastes & sauces 20-23 chutneys, relishes, sauces, dressings, mustard, aioli & mayonnaise,

bruschetta toppings, tomato sugo & passata, pastes & pesto

foie gras & duck fat 23-24fish & seafood 24-25

anchovies, tuna, sardines, cuttlefish ink

flour, grains & pulses 25 beans & legumes, pulses, flour, lentils, polenta, couscous

fruits, jams & preserves 26-27 fruits, jams & marmalade, fruit paste, honey, syrups, mostarda

kitchenware - see website

mushroom products 27-28 dried mushrooms and truffles, mushroom & truffle condiments

nuts 28-29 chestnuts, hazelnuts, almonds, pine nuts, walnuts

olive oils & other oils 29-31 extra virgin olive oils, infused oils, pure oil, nut oils

olives, tapas & antipasto 31-32 banderillas, caperberries, sweet garlic, cornichons, olives

pasta 32-33 artisan, organic, gluten-free and egg pastas

rice 33-34

paella and risotto rice

snails 34spices, herbs & salt 34-35 Espelette pepper, paprika, sea salt, saffron

sugar, vanilla & gelatine 35vegetables 35-36 artichokes, asparagus, capers, onions, piquillo pimientos

verjuice, vincotto & vinegar 36-38

verjuice, vincotto – original, infused, balsamic, wine vinegar, sherry vinegar

sweet treats and Christmas delights 39-50wines 51-52boxed gift selection 53-56

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Alcohol & nectars

Alain Milliat nectars

Luxury artisan-made French nectars. Peaches from the vineyards of the Brévenne Valley, raspberries from the hills of Lyon and mangoes from Cameroon. Chill and drink straight or use in cocktails, granita or jelly.

Raspberry 330ml 14.90Mango 330ml 16.50Passionfruit 330ml 16.70White peach 330ml 15.80Red peach 330ml 10.80Red peach 1L 19.90Apricot 1L 17.50Yellow peach 1L 17.90new Summer pear 330ml 13.50Summer pear 1L 17.50

See our selection of wine on page 51. View our full range of liqueurs and sherry on our website www.sabato.co.nz

Bread sticks & crackersAlfieri crackers & grissini

A selection of bread sticks and flatbreads from Northern Italy.

Langarolo grissini 300g 12.00

Italian bread sticks made with 00 flour and extra virgin olive oil.

Salted Lingue 250g 19.90

Thin Italian flatbreads made with 0 flour and olive oil.

Lazzaroni bruschette

These bruschette crostini are made from quality ingredients including extra virgin olive oil and contain absolutely no preservatives, additives, flavourings or colours.

Plain 150g 6.50

Olive 150g 6.50

Rosemary & sage 150g 6.50

Light and crunchy, these are the perfect base for all sorts of toppings.

Sabato crostini

Little toasts made from thinly sliced French baguettes that have been brushed with Romulo extra virgin olive oil and baked until crunchy.

150g 9.00

View a wider selection of crackers on our website www.sabato.co.nz

Condiments, chutneys, pastes & saucesChutneys & relishes

Darlington's

A range of traditional English pickles and condiments.

Bramley apple sauce 312g 8.90

Proper old-fashioned apple sauce, made with only the best English Bramleys. The perfect accompaniment to roast pork.

Cranberry sauce 200g 7.90

A true cranberry sauce which is both tangy and sweet. Made with only cranberries and sugar.

Hot horseradish sauce 180g 7.50

A creamy, pungent sauce full of finely diced horseradish. Mix with a little crème fraiche and dill, and serve alongside smoked salmon.

Mint sauce 180g 6.90

A classic take on this favourite sauce for all your lamb dishes.

Julie Le Clerc

Blending the talents of food writer Julie Le Clerc with a Sabato flavour or two gives us this small-batch produced range.

Arabian date chutney 275ml 13.90

A well-balanced blend of dates, apples, raisins and fragrant spices with a ginger kick. Serve with roast meats or ham off the bone, or as a condiment for aged cheeses.

Capsicum chilli jam 275ml 13.90

Serve with bread and cheese, add to stir-fried vegetables or use as a dipping sauce.

Moroccan chutney 275ml 13.90

Try with aged cheeses, ham off-the-bone, or as a dip for vegetables.

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Smoked paprika tomato sauce 250ml 13.90

Serve with Italian sausages, savoury pies or frittata.

Balsamic honey mustard 275ml 13.90Wholegrain mustard made with New Zealand honey and Giusti balsamic vinegar.

Spicy harissa 275ml 13.90

Hot and complex with roasted spices.

Beetroot salsa 275ml 13.90Classic beetroot with an undertone of fresh oranges and ginger.

Preserved lemons 314g 15.90

Incorporate in traditional Moroccan tagines, stews, salads and seafood dishes.

Peter Gordon

Peter Gordon has taken some of his most popular condiments from his restaurants and asked Sabato to make them in small batches in our commercial kitchen. Here are the results:

Fiery red chilli relish 250ml 13.90

Serve as a dip for samosas, spring rolls and wontons or use as a marinade for meat and fish.

Moorish Moroccan relish 250ml 13.90

Spicy and sweet, this Moorish-style relish is great with lamb, poached chicken and couscous.

Chunky fig, walnut & whisky chutney 250ml 13.90

Try with aged cheeses, ham off-the-bone or turkey. Toss through hot roast kumara.

Famous sweet chilli sauce 250ml 13.90

Teams brilliantly with grilled pork chops, roast duck and seared salmon.

Sunny avocado oil & pomegranate molasses dressing 250ml 17.90

The layers of flavour enhance a simple green salad and green beans, peas and broccoli. Can also be used as a marinade for fish or chicken.

new Martin Bosley

A new range of delicious condiments from one of New Zealand's most decorated chefs.

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Marty sauce 250ml 13.90This sauce goes with anything – use to give a dish a lift of gentle spices and hot flavours without excessive heat. Pour over grilled meats, deep fried fish dishes, seafood or vegetables, sandwiches and more.

Nam Jim dressing 250ml 19.50The gorgeous flavours of this Thai dressing are a delicate balance of hot, sour and tangy. Excellent over grilled meats and fish, or tossed in salads with mint, coriander, beef, chicken or prawns.

Palm sugar dressing 250ml 13.90A sweet and tangy Asian dressing that can be used on almost anything. Martin hasn’t changed the recipe in 20 years, it’s that good! Use it with salad greens, barbecue duck salad, potato salad and seafood.

Mustard

Martin Pouret Prestige

Stoneground traditional mustard from Orléans.

Sweet Chardonnay mustard 200g 16.90

Traditional mustard 200g 14.50

Julie Le Clerc

Balsamic honey mustard 275ml 13.90For that element of sweet and sour, made with Giusti balsamic vinegar.

Aioli & mayonnaiseSabato

Our mayonnaise and aioli range is produced in small batches, on site in our own commercial kitchen. Made with free-range eggs and selected locally sourced ingredients, as well as our own premium European products, these are also dairy and gluten-free.

Garlic aioli 275ml 11.90Made with Romulo olive oil, NZ verjuice and confit of garlic. Spread on crostini and top with an anchovy fillet and a caper; or serve alongside arancini (risotto balls) or roast vegetables.

Egg mayonnaise 275ml 11.90Made with Romulo olive oil and vinegar from the Champagne-Ardenne region of France. Mix with Callipo tuna and use as a sandwich filling, or as a bruschetta topping.

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Passata 700g 9.60An exceptionally fine sauce made using organically grown tomatoes.

Pasta sauce with basil 300g 8.00A rich organic tomato sugo simply bursting with the flavour of fresh basil.

Pasta sauce puttanesca 300g 9.00A well balanced organic tomato sugo made with fine Pantelleria capers and black Taggiasca olives, and seasoned with garlic and pepper.

Sabato passata

A blend of Southern Italian fresh tomatoes, basil and extra virgin olive oil.

720g 11.20A great sauce, pizza base topping or ingredient.

Sabato pasta sauces

Fresh Italian tomatoes, extra virgin olive oil, smaller quantities of salt and other top quality ingredients mean these sauces are healthier and richer than commercial versions – even the organic ones. Slow cooked rather than thickened with tomato paste or flour.

Pasta sauce with – basil 560g 14.90eggplant 560g 14.90peppers and chilli 560g 14.90porcini 560g 18.40puttanesca 560g 14.90ricotta forte 560g 14.90rocket 560g 14.90Don’t limit yourself to eating these with pasta only. Also great for braises, pizza, lentils, polenta or beans.

Sabato cherry tomatoes in juice

Fresh Italian cherry tomatoes simply cooked in their own thick juice.

530g jar 10.90Delicous in braises, paella, pasta and more.

Alicos salsa pronto di pomodoro

A flavoursome, ready-to-use sauce made from Sicilian cherry and mini plum tomatoes, which gives a sweet and delicate taste.

Mustard mayonnaise 275ml 11.90Made with Romulo olive oil, Mas Portell Moscatel vinegar and French mustard. Add to mashed potatoes, or use to dress a potato salad.

Tartare mayonnaise 275ml 11.90Made with Romulo olive oil and capers, Basque cornichons and Mas Portell Moscatel vinegar. Serve as a dipping sauce with chunky potato chips or pan-seared snapper.

Bruschetta toppings

Sabato

Much more than just a topping for crostini, these bruschetta can be used with pizza, pasta, or polenta; with grilled meats; or stirred through butter beans or lentils.

Olive 280g 11.00Chunks of green and black olives, red peppers, celery, carrots and onions make this a vegetable garden in a jar.

Tomato 280g 11.00Full of the flavours it contains – tomato, oregano and capers – this tasty mix is great on bruschetta, crostini, pizza bases or as an antipasto.

Peperoni 280g 11.00A velvety combination of diced red and yellow capsicums with a hint of garlic and mint.

Caper 280g 12.90A blend of capers, sundried tomatoes and herbs.

Porcini 280g 15.00A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic & wine vinegar.

Tomato sugo & passata

Girolomoni organic

Please note the brand name has changed from Montebello to honour Gino Girolomoni, the founder of the company and a pioneer of the organic movement in Italy, who passed away in 2012. Made using fresh, ripe tomatoes grown organically in the province of Piacenza in Italy, these sauces are bottled just hours after the tomatoes have been picked to preserve their quality, freshness and flavour as much as possible.

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330g 7.90Use from the jar to dress pasta, on pizza, in sandwiches, or as a tomato sauce.

Pastes & sauces

Alicos

Red hot chilli pepper paste 180g 16.90A fiery paste made from chillies and EVO. Add a spoonful to sauces or dressings for heat, or serve alongside grilled meats as a condiment.

Sabato

Our own artisan-made range imported from Italy – a selection of pastes using quality ingredients and traditional techniques – intense and delicious.

Pesto all'arrabbiata 180g 8.50Based on an ancient Roman recipe, this flavoursome Italian sauce is made with olive oil, sundried tomatoes, garlic, sweet peppers, chilli, and a blend of herbs.

Pesto sweet peppers 180g 9.00Similar to a Spanish Romesco sauce, this pesto is made from sweet peppers, olive oil, basil and a blend of cashews, pine nuts and almonds. A delicious spread for crostini.

Pesto alla genovese 130g 10.80180g 14.20650g 42.00Made with fresh basil, Parmigiano Reggiano, olive oil, pine and cashew nuts. Try it diluted with extra virgin olive oil to dress green beans or pasta.

Porcini Crema 130g 11.20180g 14.50

Made with 54% porcini, so the flavour is rich and authentic. Delicious in risotto.

Salsa Verde 130g 9.60180g 12.80

A blend of capers, parsley, cashew nuts, garlic and anchovies. A classic with seafood, fish or poached meats.

Pronto Rosso 180g 11.90

A tasty, silky, concentrated blend of sundried tomatoes, basil and chilli. Try as a base for pizza.

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Salvagno

Full-flavoured and satisfying organic black olive paste.

Black olive paste 160g 10.90

Can be used on toasted ciabatta as yuppie vegemite or as a pasta sauce. Also try searing lamb or beef, smearing with the paste, wrapping in prosciutto and baking until cooked.

Tierra Brava Mexican sauces and salsas

All Tierra Brava products are 100% natural, made without any artificial colours or preservatives, and are certified Kosher.

Within the range you’ll find sauces to satisfy all lovers of Mexican food, with varying heat levels to suit all palates.

Chipotle sauce 150ml 6.50Green Habanero sauce 150ml 6.50Red Habanero sauce 150ml 6.50Salsa Roja 520ml 8.90Salsa Verde 520ml 8.90These sauces and salsas will add authentic flavour to your Mexican cooking.

Tutto Gusto

Crema Tartufata 540g 33.50A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.

Foie gras & duck fat

LafitteTraditional, quality free-range foie gras from Landes, France.

Bloc duck foie gras – 30% added slivers 130g 57.50200g 84.70Whole duck foie gras 130g 76.20180g 102.60Bloc goose foie gras – 50% added slivers 65g 48.80200g 133.00Whole goose foie gras 65g 73.00

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have been known to convert hardened anchovy-avoiders. Fleshy, subtle and a pantry essential, best stored between 5˚ – 12˚C.

47.5g 14.9078g 23.9095g jar with fork 27.90450g 99.90

Melt in extra virgin olive oil and toss through long pasta along with sautéed garlic, chilli and parsley – an Italian classic.

Sardines & other seafoodAlbo

From Galicia, Spain, an area famed for its bounty of the sea, this selection is ‘cutting edge in a can’.

Sardines in olive oil 120g 8.60 Baby sardines in olive oil 120g 12.90 Delicate & delicious. Try with either Forvm or Sotaroni vinegar or fresh lemon juice.

Nortindal cuttlefish ink

Also known as squid ink.

4g 2 x sachet pack 2.7090g jar 15.00500g jar 61.90Use to colour paella, risotto or pasta.

Tuna

Callipo

Tradition, experience and innovation are the cornerstones of Callipo, who have been canning high quality tuna for 90 years in Calabria, Italy. Dolphin-safe, they process yellowfin tuna, which comes packed in a choice of olive oil or seawater.

Yellowfin tuna in olive oil 200g hand-packed jar 21.903 x 80g tins 11.50300g 18.001kg 58.90Rich and meaty yellowfin tuna fillets with a light sweet finish. Breaks into finer pieces. Perfect for pasta, pizza, mayonnaises, sauces, sandwiches etc.

Yellowfin tuna in seawater 3 x 80g tins 10.50160g 7.90200g hand-packed jar 19.90

130g 129.70Duck fat 320g 14.50

Fish & seafoodAnchovies

Talatta

Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail.

Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers.

Anchovies in olive oil 48g tin 5.4095g jar 9.90720g tin 55.50Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with Trapani sea salt.

Rolled anchovies with capers 95g jar 10.90Anchovy fillets wrapped around fine Pantelleria capers packed in Sicilian extra virgin olive oil. A ready-made bruschetta topping – simply pop on a crostini with a dollop of aioli.

Anchovy paste 60g tube 5.40 Made from only anchovies, Sicilian extra virgin olive oil and Trapani sea salt.

Anchovies with hot pepper 90g 9.90Anchovies with truffle 90g 13.50Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with chilli or summer truffles.

Ortiz

Artisan anchovies from the Cantabrian coast in Spain, these delicious fillets are known as the 'caviar' of anchovies and have been covered in olive oil after being cured in salt. Ortiz anchovies

Page 27: Sabato catalogue 2014

Meaty yellowfin tuna packed in seawater which does not mask its delicate flavour. Perfect with pasta or salad.

Mister Ton

Yellowfin tuna in olive oil 3 x 80g tins 7.60These are the smaller pieces of tuna from the Callipo production, packed under a second label.

Ortiz

Artisan white Bonito del Norte tuna. A very delicate flavour and texture compared to other tuna.

White tuna belly fillets in olive oil 110g tin 23.80White tuna back fillets in olive oil 220g jar 28.90Holds its shape well in salads and pasta. Perfect for a Niçoise salad or stuffing.

Flour, grains, beans & pulsesBeans & pulses

El Navarrico

An artisan supplier from Navarra in the north of Spain. These differ from the commercial tinned versions – they have much better flavour and a smooth texture.

Butter beans (judion) 560g jar 19.60Large white butter beans with a wonderfully buttery flavour and a smooth, melt-in-the-mouth texture.

Chickpeas 325g 8.00660g 11.80

Nutty and creamy, try serving these in soups, stews and salads, or simmer with a blend of tomatoes, chorizo and La Chinata paprika.

Flour

Girolomoni organic '00' flour 1kg 10.50

Finely milled high grade, soft wheat flour, from organically grown wheat. Has a higher gluten content, making it stronger and more durable when cooked. The Italians swear by it for cake and biscuit making. We recommend using it in recipes which call for 'all purpose flour.'

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Moretti hard durum wheat flour 500g 8.70

Hard durum wheat flour perfect for home-made pasta. Makes great gnocchi alla Romana.

Grains

Girolomoni organic

Please note this brand name has changed from Montebello to honour Gino Girolomoni, the founder of the company and a pioneer of the organic movement in Italy, who passed away in 2012.

Whole wheat couscous 500g 9.20

Couscous has a long history and today it remains one of the world’s most widely eaten dishes, along with rice and pasta. Pre-cooked in steam and dried at low temperatures, this artisan organic couscous is made using the highest grade organic whole durum wheat semolina.

Farro perlato (pearled emmer wheat) 400g 8.00

Emmer wheat is an ancient grain that is believed to be one of the parents of all durum wheat. Organically grown and artisanally milled.

Lentils

Girolomoni organic mountain lentils 400g 9.50

Grown at the foot of Mt. Cuoco in the Marches, Italy. These superior quality lentils do not need soaking and have fantastic flavour and texture. Organically grown.

Sabarot Puy lentils 500g 12.90These nutty little green-blue lentils do not require sorting or soaking. ‘Appellation d’origine contrôlée’, grown without fertilisers and cultivated only in the area around Le Puy en Velay, France. Great with duck confit, in slow cooked dishes, pasta or as a salad.

Polenta

Moretti

Traditional bramata 500g 6.20Quick cook 500g 6.70White polenta 500g 6.20Coarse ground and made from husk-ripened maize, for a higher yield and more flavour.

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Preserves, jams & marmalades

Darlington’s

Mrs Darlington and her daughters have been producing high quality preserves since 1981, when Mrs Darlington’s husband encouraged her to make a big batch of lemon curd with the extra eggs from their farm.

Today Darlington's is still a family run operation with the same committment to creating delicious products with a real homemade taste.

Legendary lemon curd 320g 9.90new Passionfruit curd 320g 10.90Luxury fruit mincemeat with brandy 410g 10.90Damson plum jam 340g 10.50Morello cherry jam 340g 10.50Seedless raspberry jam 340g 10.50Thick-cut orange marmalade 340g 9.50

Quince paste

Corazón del Sol membrillo – pure Spanish quince paste.

240g 8.90400g 14.90Pure quince paste from Spain. Use on cheese boards, in ice cream, or as a glaze for meats – delicious with pork or turkey!

Sabato marmalades

Fruit-filled marmalades made for Sabato in Abruzzo, Italy.

Sicilian lemon marmalade 350g 8.40Sicilian orange marmalade 350g 8.40Made with Sicilian citrus fruit picked at the peak of freshness and produced in small batches using an old family recipe.

HoneyWe stock J. Friend & Co single varietal New Zealand honeys – see the selection at www.sabato.co.nz

Fruits, jams, preserves & syrups

Fruits

Candied Fruits

Red cherries 200g 15.90Candied orange peel fillets 150g pottle 10.80Candied whole oranges per kg, vac-packed 56.00Weight per orange is approx. 230g

Candied citron cups per kg, vac-packed 62.90Weight per piece is from approx. 200g

Candied whole clementines per kg, small pottle 55.70Weight per pottle is approx. 150g

Candied whole figs per kg, small pottle 58.60Weight per pottle is approx. 150g

El Navarrico peaches

Whole yellow peaches preserved in a light syrup.

2.65 kg jar (8 – 10 per jar) 42.50Eat at room temperature, or sprinkle with sugar and heat in the oven with some of the syrup. Dust with Valrhona cocoa and serve with Vincotto and mascarpone.

Fresh As freeze dried fruits

See the range instore or on our website www.sabato.co.nz

Fresh As freeze dried fruit – powders 40g 9.90Fresh As freeze dried fruit – whole or sliced (variable weights) 9.90

Sabarot griottes

Naturally sour/sweet, pitted Morello cherries.

370ml 13.70

Bring a fruity touch to poultry, game or your favourite cake or pudding.

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Syrups

Middle Eastern condiments

Classic Middle Eastern & Northern African condiments perfect for adding an exotic touch to your dishes.

Pomegranate molasses 300ml 11.80 Rose water 300ml 11.90Orange blossom water 300ml 12.90

new Martin Bosley

Two mouth-watering syrups from one of New Zealand's most decorated chefs.

Blood orange syrup 250ml 13.90Made only twice a year when blood oranges are in season, this syrup has the gorgeous red colour and the sweet raspberry-citrus flavour of blood orange. Mix with sparkling water or sparkling wine to create a Bellini cocktail.

Lemon syrup 250ml 13.90Drizzle over ice cream, to brighten cakes, make into sorbet or use it to make a refreshing drink.

Stam’s Pure Apple Syrup

Sweet apple syrup 250ml 13.90Organic apple syrup 250ml 14.90Tart apple syrup 250ml 13.90Tart apple syrup 750ml 26.50These syrups are made with 100% pure New Zealand orchard apples. Try this syrup with breakfast pancakes or waffles, drizzled over ice cream, with bacon or roast pork.

The Vineco verjuice & vanilla bean syrup

Whole vanilla bean infused in a light syrup made from Riesling verjuice. Perfect for poaching fruit.

375ml 13.90To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water for a few minutes. Squeeze the gelatine and whisk into the poached fruit mixture. Set in the fridge.

Mostarda

Fieschi Mostarda di Frutta

Augusto Fieschi has made these 'mustard fruits' in Cremona since 1867. Carefully selected fruits are candied in a sugar syrup infused with mustard oil. The resulting sweet and hot flavours of this traditional Italian

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preserve complement cold meats and cheese. Contains no colouring or preservatives.

Mixed fruit 380g 22.90Green fig 380g 24.90Whole candied fruits macerated in mustard oil gives this condiment its classic spicy/sweet balance of flavour.

Citrus mostarda mousse 130g 9.90Finely puréeing the candied fruits means the mustard oil is better absorbed, infusing this mostarda with a more intense piquant flavour.

KitchenwareRachel Carley ceramics, Laguiole cutlery, Bourgeat cookware, La Rochère glassware, terracotta cazuela, paella pans, tagines and more. See the range instore or on our website www.sabato.co.nz

Mushroom & truffle products

Dried mushrooms

Soak dried mushrooms for at least 20 minutes in warm water, then strain. Save the soaking liquid as it is packed with flavour!

Gigante Porcini (Italian)

Creamy, large pieces of dried porcini mushrooms.

20g 10.9050g 27.70100g 48.50

Sabarot (French)

Selection forestière 40g 9.40Cèpes 40g 15.90Morels 16g 24.50

Other mushroom products

Sabato

Porcini crema 130g 11.20Porcini crema 180g 14.50Made with 54% porcini, so the flavour is rich and authentic. Stir through risotto, pasta or use to enrich any meat dish.

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Dried whole chestnuts 210g tin 21.90These are peeled, roasted and ready to eat. Use in stuffings for meat, and in desserts.

Chestnut purée 435g tin 14.90Can be used as a garnish for poultry, game or red meat. This can also be used in stuffings. Try in baking for a rich chestnut flavour.

Hazelz hazelnuts

Roasted hazelnuts 100g 6.90Roasted hazelnuts 200g 13.20New Zealand grown Whiteheart hazelnuts. Roasted and peeled for your convenience.

Hazelnuts in shell 500g 10.50Hazelnut butter 190g 13.50Freshly roasted New Zealand hazelnuts milled to a paste. Use as a spread, add to a biscuit mix or make hazelnut satay sauce.

Marcona almonds

Spanish Marcona almonds are the most appreciated of all varieties, and are considered a delicacy worldwide. Unique in shape and texture, they are available in limited quantities and have an unrivalled sweet and delicate flavour, and a crunchy yet smooth texture.

150g raw 11.50180g lightly roasted and salted 15.30Eat as tapas or use in your cooking. These are a great source of protein, calcium, phosphorus and Vitamin B.

Pinoli pine nuts

Premium pine nuts from Marlborough, NZ. These are fresh, ivory-coloured, have a satiny surface appearance and a crisp bite when you eat them. Highly nutritious & best kept stored in dark, dry & cool conditions.

70g 9.90200g 26.00For a nutty addition to your salads, dry-toast the pine nuts in a pan, over low-medium heat, shaking frequently, until golden. Remove from heat immediately.

Walnuts

KerNelZ

Walnuts in shell 400g 9.50Walnut pieces 150g 10.30

Porcini bruschetta 280g 15.00 A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic and wine vinegar. Use as a topping for crostini or stir through beans, pasta or risotto, or serve as an accompaniment to chicken, polenta or cheeses.

Porcini powder 30g 15.50

100% dried Italian porcini mushrooms ground into a fine powder. Add half a teaspoon to 250ml of hot water to make a rich porcini stock.

Tutto Gusto (Italian)

Crema Tartufata 540g 33.50A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.

Truffles

Giuliano Tartufi (Italian)

Small Umbrian supplier of genuine Italian truffle products.

Whole summer truffle 25g 29.90Summer truffle butter 75g 19.00Whole bianchetto truffles 18g 45.90Sliced bianchetto truffles 50g 58.90

The bianchetto truffle is similar in appearance to the prized white truffle but with a bolder, less refined flavour. Heat doesn’t tend to affect the flavour as much as other truffle varieties, which means they can be lightly cooked.

White truffle butter 75g 22.70

Considered to be the most aromatic of all truffles, white truffles are the most rare and cannot be farmed or cultivated. Rich and garlicky in flavour, with a honeyed, peppery edge.

NutsChestnuts

Organic French chestnut products are perfect for creating sweet confections and stuffings.

Chestnut cream 500g jar 19.90 Flavoured with Bourbon vanilla this is delicious spread on brioche or crêpes. Serve on top of yoghurt, fromage blanc or ice cream. Fold in whipped cream for a classic Mont Blanc.

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1kg 51.90Walnut halves 100g 9.50These are superb fresh walnuts from the South Island – delicious as is or on a cheese board with El Corazon quince paste and cheese.

Stonehouse pickled walnuts

Spiced vinegar 400g 14.80Cider and honey 400g 15.80

Olive oils & other oilsAll our Italian extra virgin olive oils come from olives that are estate grown, picked, pressed and bottled. As a consequence they are thicker and more flavoursome than commercial extra virgin olive oils. Their acidity is natural and not achieved chemically. These oils are delicious for dipping and cooking as their antioxidant nature makes them more suited to heating than some other oils. Our Spanish oils are naturally extra virgin, some from single estates and others from farms selected by the Pons family.

Extra virgin olive oilsColonna classic (Italian)

From Marina Colonna’s estate in Molise comes this delicious, golden, fruity, free-flowing oil. The oil is extracted using the Sinolea method so is free run juice. Ten varieties of olives are grown and every harvest a vintage is produced.

250ml Anfora 24.90500ml 29.90750ml 49.901L 52.505L 198.90An elegant and harmonious oil. A complement for all foods.

Goccia di Sole (Italian)

From Bari, southern coastal Italy, Goccia di Sole translates literally to 'Drop of the Sun,' and this is just what has been captured and bottled, unfiltered. For you to enjoy as you would any good EVO: over salads or pasta, in sauces and dressings.

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500ml 24.90Soft and fruity this oil is well balanced with a gentle peppered finish.

Etichetta Verde 500ml 18.905L 149.90A fruity, creamy oil with a slight 'prickle' to its finish – goes well with tomatoes.

Mas Portell (Spanish)

From the Mas Portell estate, near Lleida in Catalonia, this oil is pressed solely from select, handpicked, organically grown Arbequina olives.

500ml 22.00Organic 500ml 26.00Organic 3L 87.80The oil is a rich yellow with greenish hints and has a rounded buttery flavour with a slightly almondy character and peppery finish.

Girolomoni organic (Italian)

Please note this brand name has changed from Montebello to honour Gino Girolomoni, the founder of the company and a pioneer of the organic movement in Italy, who passed away in 2012.

The Calabrian Grossa di Cassano olives used to produce this oil are cultivated according to strict organic standards.

750ml 33.70Creamy and fresh tasting.

Pons (Spanish)

The Pons family has been growing and harvesting olive trees since 1945, following a tradition that half a century later allows us to enjoy quality Spanish olive oils.

Traditional 500ml 15.50Pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish.

Arbequina 500ml 17.30Pressed from the pick of the Arbequina crop. It has hints of buttered sweetcorn, and the fruity aroma of apples and bananas.

Organic 500ml 17.30A certified organic olive oil blended from Cornicabra and Arbequina olives. With fresh aromas, creamy fruity flavours and a sweet taste. A gentle zing of pepper at the finish.

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Infused extra virgin olive oils

Colonna (Italian)

Lemon (granverde), mandarin (mandarino) and orange (arancio) infused oils from Colonna – obtained by pressing the citrus fruits with the olives. Delicate but intense, use these by themselves or team them with the Forvm vinegars or Giusti balsamic.

250ml Anfora 29.90500ml 39.901L Granverde 64.905L Granverde & Mandarino 265.00A Sabato favourite is Colonna granverde splashed over salad greens with Forvm Chardonnay vinegar.

Giuliano Tartufi (Italian)

Small Umbrian supplier of genuine Italian truffle products.

Black truffle 55ml 12.90White truffle 55ml 13.90Extra virgin olive oil bursting with the perfume of Italian truffles. Use to flavour eggs or drizzle over risotto.

Mas Portell (Spanish)

Quality Arbequina extra virgin olive oil from Lleida, Catalonia, infused with natural products. So easy to use, just drizzle when you want to complement or boost a flavour. Ideal as a barbecue condiment.

Basil 250ml 19.90Chilli 250ml 19.90Garlic 250ml 19.90Lemon 250ml 19.90Oregano 250ml 19.90Porcini 250ml 19.90Rosemary 250ml 19.90Clementine 250ml 22.90

Cold-pressing Arbequina olives from the Pons family groves with carefully selected Mediterranean clementines creates an oil bursting with citrus flavour. Use to dress salads and roasted vegetables, chicken and fish and in baking.

Black truffle 250ml 28.50White truffle 250ml 31.60

Small amounts go a long way. Drizzle over risotto, mashed potato or add to aioli.

Romulo (Spanish)

Sweet, green and aromatic. Great for general use.

750ml 23.403L 66.00Late harvest cold-pressed olive oil made with Arbequina olives. Imbued with wonderful tropical fruit flavours.

Romulo pure olive oil

Pure oil – pressed from Spanish Arbequina olives. Fresh tasting with subtle fruit and a clean finish. A great quality general purpose oil.

Romulo 1 Gallon (4L) 78.00

Salvagno (Italian)

A small family company situated about 10 minutes out of Verona in Italy. Due to the unique microclimate of the area, the mosque (the fly that can affect olive trees) cannot survive. This means that no sprays are used, so all Salvagno olives are naturally organic – and the oil is certified organic. Giovanni Salvagno has invented a modern version of the stonewheel, which gently extracts the oil from the olives to produce a balanced and distinctive style.

500ml organic 25.901L organic 48.90Bright and grassy with hints of almond, this oil is perfect with fish, salads and chicken.

Tenuta Rocchetta (Italian)

A wonderful Sicilian oil pressed from the most highly regarded olive in Sicily: Nocellara del Belice. A prizewinner in the most prestigious Italian extra virgin olive oil competitions.

250ml 31.60500ml 49.90Lush with the smell and flavour of ripening tomatoes.

New Zealand extra virgin olive oils

A changing selection available, view the range instore or on our website www.sabato.co.nz

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Nut oils

Huileries Lapalisse nut oils

Delicious toasty French first-pressed nut oils.

Walnut oil 250ml 17.00500ml 28.50

Try in a classic French vinaigrette with Orléans mustard, or drizzle over steamed greens.

Hazelnut oil 250ml 17.90 500ml 29.90

Classic fresh toasted hazelnut flavour. Use in dressings, or try it in baking or with poached pears.

Olives, Tapas & Antipasto

Tapas & antipasto ingredients

Serpis banderilles

Spanish tapas already skewered and ready to eat.

Spicy banderilles 340g 13.90Sweet banderilles 340g 13.90

Pepinillos (cornichons), red capsicum, Gordal green olives and white onions, plus guindillas on the spicy version, already on a toothpick for you! Pleasantly crisp with a sweet-sour finish.

Romulo caperberries

Capers are the unopened flower buds, caperberries are the ripened fruits.

Caperberries in brine 240g 10.50

Capers are perfect for adding a salty depth to your dishes. Use them to make tartare sauce, add to your tomato sugo for pizza or pasta, or serve with other condiments for steak tartare.

Mas Portell sweet white garlic

Spanish sweet white garlic – treat as an olive and eat as an hors d’oeuvre.

300g 12.90

Skewer with sliced chorizo and serve as a tapa with a drizzle of extra virgin olive oil.

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Sabato semi-dried cherry tomatoes

Quality sweet, semi-dried cherry tomatoes in olive oil from the north of Italy.

190g jar 12.90

Perfect straight from the jar onto pizza, diced into pasta, served as antipasto, tossed through a bean or grain salad, in casseroles or tagines & with fresh basil and buffalo mozzarella.

Cornichons

Pickled baby gherkins. Pleasantly crisp with a light sweet-sour finish. Enjoy cornichons as tapas, with cold meats or in sandwiches.

Accoceberry

Grown in the Basque region. 345g jar 11.00

Serpis

Pepinillos – baby Spanish cornichons. 340g jar 9.90

Olives

Salvagno (Italian)

Estate grown and cured black Favorol olives – from the same producer as the excellent olive oil and olive paste.

In brine 280g 8.90Pitted olives in extra virgin olive oil 185g 12.90900g 45.00Delicious roasted with baby potatoes and EVO.

Sabato – Gordal (Spanish)

Large, green Spanish 'queen' olives in brine – meaty with a citrus tang.

350g 24.50

Serpis – Manzanilla (Spanish)

Founded in 1926, this family-owned company is now in its third generation and is the market leader in Spain. This particular cultivar of the green Manzanilla olive is small and round, the texture of the fruit is not too soft or firm, the size of the stone and the fat level is low.

Stuffed with anchovy paste 200g 6.00

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Gino Girolomoni, the founder of the company and a pioneer of the 1970s organic movement in Italy, who passed away in 2012. Made from wheat grown by his organic co-operative around Isola del Piano in the Marches. The semolina is stoneground and combined with pure spring water to produce a fine dough.

Grano duro wheatPenne 500g 5.50Conchiglie – shells 500g 5.50Cannelloni 250g 5.80Lasagne 500g 8.90

new Grano duro bronze extrudedThese pastas are pushed through bronze dies rather than teflon like commercial pasta. The force of pushing the pasta through the bronze die creates a superior pasta, with a rough, porous surface that helps sauces cling to it.

Linguine 500g 5.50Rigatoni 500g 5.90Spaghettoni 500g 5.60Torchiette – twists 500g 5.60

Pasta made from durum wheat grown by the co-operative using strictly organic methods.

Alfabetto 5.50Organic pasta in the shape of tiny numbers and letters. Perfect for soups such as minestrone, or for creating charming children’s meals.

Grano duro wholemeal (integrale) Fusilli 500g 5.50Penne 500g 5.50Spaghetti 500g 5.50

Integrale means wholemeal – this is organic whole wheat pasta made using durum wheat grown organically and stoneground.

Senatore Cappelli bronze extruded Fusilli 500g 7.20Penne 500g 7.20Spaghetti 500g 7.20

This variety of durum wheat semolina is named in honour of an Abbruzzi Senator who promoted agrarian reforms in the early 1900s. It is grown organically in the hills of the Marches region and has a high protein content. This pasta is bronze extruded, producing a rough, porous surface which helps sauces cling to the pasta.

350g 8.001.525kg 39.40Stuffed with pimiento 350g 6.70Stuffed with boquerones 300g 8.00Stuffed with blue cheese 300g 7.20Stuffed with chorizo 300g 7.20Stuffed with serrano ham 300g 7.20

Mas Portell – Arbequina (Spanish)

A small, light brown round olive which is a specialty of Catalonia. The benchmark for Spanish olives.

300g 7.90

Number 29 (New Zealand)

Manzanilla olives from Church Bay, Waiheke Island.

300g sachet 13.501kg tub 34.50Meaty and ‘sweet’, these olives are perfect for antipasto platters.

Pasta

Durum wheat pasta

La Genuina

La Genuina is an artisanal traditional pasta from Puglia, Italy.

Orecchiette semola – 'small ear' pasta 500g 16.90Delicious tossed with garlic, broccoli, anchovies and Parmigiano Reggiano.

Orecchiotte semola – 'big ear' pasta 500g 24.50The giant orecchiotte should be cooked in gently simmering water for 10 minutes, stuffed, covered and then baked in the oven until cooked – approx. 15 minutes, generally surrounded by a sauce.

Cavatelli – small gnocchi shape 500g 13.80Fricelli – longer cavatelli 500g 13.80Dress with Sabato pesto all’arrabbiata and anchovies, or Salvagno olives, capers and a drizzle of lemon-infused EVO.

Girolomoni organic pasta

Please note this brand name has changed from Montebello to honour

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Quisardegna

Traditional pasta from Sardinia.

Fregola 500g 10.60Also known as Sardinian couscous, this cooks in 12 minutes in either stock or water and is a great pasta in soup or salads.

Rustichella

This is superior artisan-made bronze-extruded pasta. Made from 100% stone-ground, hard durum wheat and pure mountain water, it has fantastic flavour, texture and yield. If you cook too much, refrigerate it lightly dressed with oil and consume within four days. It reheats extremely well. The yield is higher than other pasta which means that 1kg will serve 10-12 people.

Simply cook this pasta in lots of boiling, salted water and serve it with one of our delicious sauces or pastes, or simply dress it with one of our selection of extra virgin olive oils and shavings of Parmigiano Reggiano.

Lumaconi – shells 500g 13.80Orzo – rice shaped 1kg 15.90Capellini – angel hair 1kg 16.90Spaghettini 1kg 16.90Spaghetti 1kg 16.90Bucatini 1kg 16.90Linguine 1kg 16.90Fettuccine 1kg 19.90Penne lisce 1kg 19.90Rigatoncini – corrugated tubes 1kg 19.90Tubetti rigate 1kg 19.90Farfalloni – bows 1kg 19.90Fusillotti – corkscrew 1kg 19.90Casareccia – ‘S’ shaped scroll 1kg 19.90

Egg pasta

Alfieri

This finely rolled, delicate egg pasta is made according to traditional Piedmontese recipes, using the best quality durum wheat. The tajarin shape is unique to the Piedmont region and is particularly suitable for light summer pasta dishes.

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Pappardelle 250g 10.90Tajarin – fine ribbons 250g 9.90Egg pasta made with the freshest A grade eggs, supplied by local farms.

Rustichella

This has six eggs per kilo instead of the legally required four. A 250g bag will serve 5 – 6 people.

Pappardelle 250g 13.70Tagliolini 250g 13.70Lasagne 250g 13.70Lemon laganelle 250g 17.90Try the lemon laganelle with heated Salvagno pitted olives and one of our tunas tossed with a few fresh herbs.

new Rice pasta (Gluten Free)

Riso Viazzo

Riso Viazzo has developed a natural secret method to create gourmet pasta using 100% Italian parboiled rice which contains more vitamins and minerals than other gluten-free alternatives and cooks to a perfect 'al dente'. Riso di Pasta is produced in a coeliac safe factory, 100% gluten-free certified and exclusively non-GMO.

Fusilli 500g 9.50Penne 500g 9.50Sedanini – tubes 500g 9.50Use this 100% gluten-free pasta as you would a wheat pasta. Try tossed with some Sabato semi-dried cherry tomatoes, crumbled feta & fresh herbs.

Rice

Italian

Ferron risotto rice

Use these rices whenever you see ‘arborio’ required in a recipe. The two strains are grown organically and milled in an artisan way, from Riseria Ferron, in Verona, Italy.

Carnaroli is a superfino rice and is a larger, longer grain which makes a slightly drier risotto than the starchier, semifino Vialone Nano.

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Spices, herbs & saltAccoceberry Espelette pepper

Accoceberry is a small artisan enterprise in the town of Espelette in the heart of the Basque country.

Espelette is famous throughout the culinary world for 'Piment d’Espelette, a type of chilli pepper indigenous to the area, which in 2000 was awarded AOC status.

45g jar 25.90

The famous red-gold of the Basque region, this chilli powder has an appealing, smoky, non-aggressive heat.

La Chinata smoked paprika

Not irradiated, this is the world’s first spice with DOC status, from La Vera, Spain. Three varieties of pimiento are smoked slowly over a low flame producing a superb, intense flavour. Available in sweet, bittersweet or spicy.

These have many uses from an ingredient in paella, to a rub (try with salt and lemon infused oil), or with roasted root vegetables, mussels, marinades and pastry.

70g tin 8.90350g tin 24.50

La Chinata dried-smoked Ñoras Peppers

These sweet, mild peppers add a smoky depth to your dishes.

25g 9.90Use as is or rehydrate and use the moist flesh in paella. Also delicious with eggs, chicken, fish or as a flavour boost in sauce.

Saffron

Iranian saffron

Saffron tips 1g 9.5010g 79.90

Ida Valley

Ida Valley Saffron 0.5g 19.90New Zealand saffron from Cental Otago.

Vialone Nano 1kg 17.90Carnaroli 1kg 18.50With Ferron rice you can use the 'no-stir' method for your risotto – simply add all your hot stock at the same time and you only need to stir at the very end to produce a wonderfully creamy risotto every time!

See www.sabato.co.nz for our range of 'no-stir' risotto recipes and ideas.

Riso Venere integrale 500g 18.90Organic and wholegrain this black rice is nutritious and mineral-rich.

Spanish

Calasparra

This superb short grain Spanish rice from Murcia is considered to be a gourmand’s rice for paella and other rice dishes.

1kg cloth bag 15.90

Santo Tomas Bomba

The other superior Spanish strain of rice. Santo Tomas is grown in the Albufera Natural Park in Valencia.

Absorbing up to three times its weight in stock, the grains stay 'al dente' and separate creating the perfect paella and other rice dishes.

1kg cloth bag 15.90

SnailsSabarot

Founded in the Haute Loire, France, in 1819, Sabarot is still owned and operated by the same family today and are considered to be the European leaders in gourmet tinned snails.

2 dozen very large snails 12.305 dozen medium snails 26.508 dozen very large snails 43.0010 dozen large snails 46.40

Firm but tender. Try them sautéed with butter and garlic and sprinkled with fresh parsley.

Snail shells No. 8 for large snails (24 shells) 18.50

Perfect for presenting a classic French snail dish.

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Sea saltIblea

Naturally cultivated Sicilian sea salt

Fine 250g 5.90Fine 750g 7.80 Medium-coarse 750g 7.80Iodised salt (fine) 250g 5.90The volcanic terrain of Sicily produces salt which is naturally sundried (rather than boiled), high in magnesium and sweet in taste. Great for general use.

Maldon flaky sea salt

240g 11.90Perfect in sauces, salsas, or just sprinkled over meat and vegetables.

Sugar, vanilla & extracts

Gelatine leaves

Sabato gelatine leaves. Silver quality.

26g approx. 10 leaves 5.60

Use 1 gelatine leaf diluted with 100ml of liquid if turning out of a mould, or 1 gelatine leaf per 150ml of liquid if serving in a glass.

If using cream, milk or fruit you may not need quite as much gelatine.

Sugar

La Perruche

Natural cane sugar cubes from France. White or brown.

250g 6.60750g 14.50

Vanilla

See our selection instore or on our website www.sabato.co.nz

Vegetables

Artichokes

Goccia di Sole

Artichoke quarters, preserved in extra virgin olive oil, from 'Goccia di Sole', a cooperative of local farmers.

Artichokes in extra virgin olive oil 290g 19.90Delicious on pizza with a creamy blue cheese.

Asparagus

El Navarrico

White asparagus – a European specialty – picked at dawn to avoid exposure to sunlight.

Soft and sweet, you can eat it straight out of the jar.

345g 18.80Try dressed with the Forvm Chardonnay or Cabernet Sauvignon vinegar, or drizzled with walnut oil.

Caper products

Capers are the unopened flower buds, while caperberries are the ripened fruits.

Capers are categorised and valued according to their size, with the smallest ones being the most desirable. All our capers can be placed in the 'smallest' category, nonpareil.

Romulo

Caperberries in brine 240g 10.50Capers in brine 7mm 60g 6.90140g 11.20

Capers are perfect for adding a salty depth to your dishes. Use them to make tartare sauce, add to your tomato sugo for pizza or pasta, or serve with other condiments for steak tartare.

Sabato salted capers 6–7mm 125g 13.50

Rinse under running water for 5 minutes and then soak for at least 30 minutes. Sprinkle over pan-fried fish with a drizzle of lemon infused EVO.

Onions

new Darlington's

Italy’s favourite little onions marinated in balsamic vinegar.

450g 11.90Tangy, sweet, and crunchy – they are the

perfect antipasto or tapas.

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To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water for a few minutes. Squeeze the gelatine and whisk into the poached fruit & syrup mixture. Set in the fridge.

Vincotto

Much copied, but only one company produces authentic Vincotto. Made to a carefully guarded recipe, by the Calogiuri family in Lecce, from grape must which is then oak-aged to render a syrupy, delicious liquid, rich in polyphenols, with no acidity.

Original – plain & infused

Original vincotto is thick, syrupy grape must which has been wood-aged.

Vincotto classic 50ml 13.40250ml 34.60500ml 59.90Try this drizzled over roasted or fresh fruit, ice cream, with cheese or nuts or yoghurt, or use as a savoury condiment with meat, poultry or lentils.

Vincotto with orange 50ml 14.80250ml 36.80Southern Italian bitter oranges aged in the original Vincotto. A great match with fruit, mascarpone, Greek yoghurt, compôte, your favourite cake, anything chocolate etc.

Vincotto with black fig 250ml 28.90500ml 51.00

This velvety and concentrated vincotto is sweetened and flavoured with Italian black figs. Great with cheeses, meats and sweet treats like cake and ice cream.

Vincotto & vinegar – plain & infused

A blend of original Vincotto and aged wine vinegar, plain or infused with fruits.

Vincotto & vinegar 250ml 26.60

Fruity and mellow. Combine with oil to use as a dressing, add a drizzle to finish your favourite fish or meat dish or use as a marinade.

Vincotto & vinegar infused with raspberry, lemon or fig 50ml 12.00

Tutto Gusto

Borretane onions in balsamic vinegar

500g tin 29.80

These are great for antipasto, delectable in salads, and delicious in sandwiches.

Piquillo pimientos

El Navarrico

Only pimientos from Lodosa are recognised as DOC products in Spain. These are smallish, triangular peppers which have been smoked over oak, skinned and stored only in their own juices.

220g sliced 19.90225g whole 22.90

Whole pimientos can be filled with fish, meat or vegetables – also delicious plain or topped with anchovies, almonds, capers or Forvm Cabernet Sauvignon vinegar.

Verjuice, vincotto & vinegarThevineco. verjuice

Unfermented grape juice from the Hawkes Bay.

Riesling verjuice

This is crisp and appley with a pleasing tartness.

375ml 12.50750ml 15.50Use with olive or walnut oil in dressings, to deglaze pans, or with oysters.

Cabernet Sauvignon verjuice

The palate is initially sweet with robust bramble and berry flavours and aromas with a crisp clean acid finish.

375ml 13.90750ml 17.90Use in place of wine or vinegar in your marinades, salads or cooking.

Verjuice & vanilla bean syrup

Whole vanilla bean infused in a light syrup made from Riesling verjuice.

Perfect for poaching fruit.

375ml 13.90

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250ml 28.00

These can be used to flavour many dishes, both sweet and savoury – use them as a dressing or a condiment for salads, vegetables, meats, cheeses and fruits.

Giusti balsamic vinegar The Giusti family have been producing balsamic vinegar since 1605 and are the oldest producers in Modena. The Giusti maxim has always been the same – the principle of natural quality based on the selection of the choicest grapes, the traditional seasoning in the old wooden barrels and the careful process which gives their vinegar its particular flavour.

Castello Estense 500ml 9.90Premio 500ml 17.50Red label 250ml 17.50Gold label 250ml 24.50White label 250ml 33.90White label 500ml 59.90Riccardo Giusti 250ml 39.90Vecchia 250ml 90.90Cordon Rouge 250ml 129.90

Balsamic condiments

100ml with fig 22.50100ml with raspberry 22.50

Add flavour to salads, roast and grilled meat.

Bianco di Modena 250ml 21.90White grapes and white wine vinegar aged in ash barrels. Rich notes of ripe, yellow fruits and dried citrus. Fresh and balanced, it complements seafood and vegetarian dishes.

Balsamic glaze

Much richer and stronger than its equivalents.

150ml with fig 12.90150ml with raspberry 12.90150ml with truffle 12.90250ml original 16.90500ml original 25.90

With a smooth velvety texture and a vibrant tang of acidity, this glaze is perfect for drizzling over fresh fruits, cheeses or meats.

Family Reserve

Special delicious balsamic. To celebrate the birth of family members, Giusti start a special battery of

barrels. These special balsamic vinegars are a release of some of their contents.

Il Calamaio di Vittoria 50ml 24.50

Specially dispensed

From Giusti’s riserva acetaia (cellar) the peak of balsamico – centuries old mother musts which are blended and aged again.

Tradizionale (30 year) 100ml 427.50Riserva (70 year) 100ml 929.00

Wine vinegars

Forvm

From the Forvm cellars of Puig & Roca in Tarragona, Spain.

Use these vinegars by themselves – they are mellow enough – or combine with thevineco verjuice, or plain or infused extra virgin olive oils.

Cabernet Sauvignon vinegar 250ml 23.50500ml 29.90

Beautiful combined with Colonna mandarin-infused EVO.

Chardonnay vinegar 250ml 24.50500ml 39.90

Try combining Forvm chardonnay vinegar with Colonna lemon-infused EVO for a zesty dressing that is sure to become a firm favourite.

new Flavius vinegar

Made from Forvm's initial reserves which have aged in oak barrels for 20 years, this very special vinegar is a limited production.

250ml 74.50

Deep and rich with an incredibly smooth flavour.

new Merlot vinegar

Made from the young Merlot grapes, this Spanish vinegar has a beautiful violet colour and the fresh fruity flavours and accents of both strawberry and cherry.

250ml 18.00500ml 28.90Try with meats, in salads or use in desserts.

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Sherry vinegar

Romulo

A traditional sherry vinegar from Jerez, Spain, which has been aged in American white oak barrels for eight years.

375ml 14.80750ml 22.90

Combine with Colonna orange-infused oil and smoked paprika for a lively dressing.

Capirete

José Páez Lobato is a family business who have been producing fine sherry vinegar in Jerez for 60 years.

Sweet Pedro Ximénex 375ml 17.90

Aged for 4 years in American oak barrels. Rich in colour with a smooth, sweet flavour.

Reserve – 20 year 375ml 17.90750ml 29.90

Aged for 20 years in American oak barrels. Rich in colour with notes of vanilla and dried fruits.

Gran Capirete – 50 year 250ml 24.90

Aged for 50 years in American oak barrels, this reserve vinegar has an intense mahogany colour.

Sotaroni

Made with the must of the Pedro Ximénez grape, aged in American oak barrels.

250ml 12 year 16.30200ml 25 year 21.60

Great for deglazing pans, dressings, sauces and using alone.

Martin Pouret Prestige

A range of traditional French vinegars made using the Orléans method.

Cider 250ml 9.90

Made in the same way for the last 500 years using Normandy apples and Orléans wine fermented in oak barrels.

Champagne-Ardenne 250ml 10.90

Aromatic and delicious, this vinegar is ideal to marinate fish and flavour shellfish.

Raspberry 250ml 12.50500ml 19.90

Classically combined with walnut oil as a dressing.

Tarragon 250ml 9.60500ml 14.90

Beautifully perfumed and light – try using this vinegar to make your own Béarnaise sauce.

new Red wine vinegar

250ml 9.90500ml 14.50Tangy with a rich wine flavour. Use it in reductions, salad dressings and to add brightness dishes.

new White wine vinegar

250ml 9.90500ml 14.50The light wine taste makes this vinegar perfect for everyday cooking including vinaigrettes, pickling, marinades and sauces.

Mas Portell

Moscatel vinegar 500ml 21.30

A perfect partner for fresh seafood. Try it drizzled over peaches or pawpaw that have been sprinkled with sugar and grilled.

Merlot vinegar 500ml 29.90

A bittersweet vinegar made from Merlot wine from Catalonia. Bursting with luscious berryfruit flavours.

Sotaroni

Moscatel vinegar 12 year 200ml 19.90

Delicious white sweet and sour Muscat vinegar aged for 12 years in American oak barrels. Use alone or with oil for a tangy dressing.

Emiliani apple must vinegar

Apple must vinegar 500ml 10.90

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Sweet – treats and Christmas delights

Biscuits & Cakes

new Babà Napolitani

Naturally leavened cakes, the size and shape of a champagne cork, drenched in either rum or Limoncello syrup are a delightful sweet treat and make a quick and easy dessert.

500g jar 24.90 Ideal to serve with ice cream or mascarpone.

Ines Rosales tortas de aciete

Handmade in Seville, exclusively by women, for the last hundred years. Six individually wrapped flaky flatbreads, made using unbleached flour and extra virgin olive oil, and sprinkled with sugar.

Sweet olive oil with aniseed 180g 9.90Seville orange 180g 9.90Ideal to serve with cheese, coffee or sherry.

Lazzaroni

Lazzaroni is among the oldest and most renowned Italian bakery and confectionery companies, renowned in particular for their amaretti di Saronno – a secret recipe which they have preserved since 1718.

The story goes that three hundred years ago, the Cardinal of Milan paid an unexpected visit to the town of Saronno. To welcome and honour him, two young lovers quickly devised their own cookie recipe of sugar, crushed apricot kernels and egg white, wrapped in pairs to symbolize their love.

Today, Lazzaroni amaretti are still made according to the original recipe, using quality local ingredients. In 2010 Lazzaroni were awarded the Good Egg Award, recognising their exclusive use of free-range eggs.

Amaretti di Saronno 65g box 7.90200g box 18.90The original amaretti – crunchy little biscuits sprinkled with sugar.

Amarettini 125g tin 24.90400g tin 31.90Baby amaretti – perfect to serve with tea or coffee.

Soft amaretti 170g box 18.90300g tin 46.90Soft chewy amaretti with a pronounced almond flavour.

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Masoni Pietro

Ricciarelli

Soft diamond shaped almond biscuits Plain 180g box 23.90Soft, crumbly biscuits made with ground almonds.

Ladyfingers

Ladyfingers, known in Italy as Savoiardi and in Spain as Bizcochos, are an essential ingredient in creating Tiramisu dessert.

Two 100g packs per packet. 200g 6.30Delicious served with ice cream or used in trifles or charlottes.

Chocolate

Choc-o-Lait

The best thing since sliced bread? Hot chocolate on a stick! Quality Belgian chocolate is set on the end of a wooden stick. Drop the stick into a cup of hot milk and stir. The chocolate dissolves, and you have a steaming mug of hot chocolate faster that you can say mmmmm! However, if you can’t wait, they easily double as chocolate lollipops. Choose from four flavours including milk, dark, hazelnut and Cointreau.

Single stick 3.90Twin pack 6.90

Leone chocolate

Leone roast their own selected cocoa beans and use only natural raw ingredients, such as whole vanilla beans, cane sugar and fresh milk and cream. The chocolate is conched for up to 100 hours, which balances the acidity while preserving the flavour profile.

Dark and milk chocolate are produced using separate equipment to avoid the risk of cross contamination, and therefore Leone dark chocolate can be certified as lactose free.

Chocolate barettes 55g Milk chocolate with hazelnuts 6.50Milk chocolate with pistachios 6.50Smaller milk chocolate 'barettes' studded with either whole Langhe hazelnuts, or Sicilian Bronte pistachios.

new Absinthe chocolates 30g box 6.90Three individually wrapped chocolates with a liquid Absinthe centre surrounded by sugar crystals and covered in a dark chocolate shell.

Hot chocolate bar 55g 11.50A bar of dark chocolate flavoured with cinnamon, cane sugar and vanilla. Simply break the bar into pieces and melt in hot milk or water for a rich, thick and delicious hot chocolate. Gluten and dairy free.

Dark chocolate coated hazelnuts 160g 19.90Crunchy Langhe hazelnuts coated in dark chocolate.

Chocolate coated coffee beans 150g 39.90Bite through a coating of rich dark chocolate to find a crunchy, high quality roasted Arabica coffee bean. Beautifully presented in an airtight tin.

Mandrile & Melis

Two brothers based in Piedmont, the home of cuneesi chocolate, make an appealing range of filled chocolates and truffles.

new Cuneesi

Dark chocolate assorted cuneesi200g bag 13.90A mixture of dark chocolates with a rhum or orange liqueur.

Pralines

Individually wrapped chocolates with a creamy filling.

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new Milk chocolate Noccioletti200g bag 16.90Each piece contains four whole hazelnuts coated in milk chocolate.

Milk chocolate pralines 200g bag 13.90Choose from crème caramel or an assortment of crème caramel and cremino.

Dark chocolate pralines 200g bag 13.90Choose from almond, pistachio, or an assortment of the milk and dark chocolate pralines.

Assorted pralines200g box 13.90An assortment of milk and dark chocolate pralines.

Milk chocolate liqueur pralines 200g bag 13.90Choose from Tiramisu or Whisky.

Dark chocolate liqueur pralines 200g bag 13.90Choose from Gran Marnier, Limoncello or Mint.

Assorted liqueur pralines200g box 13.90An assortment of milk and dark chocolate liqueur pralines.

Truffles

Chocolate and hazelnut truffles 150g gift box 11.00A mixture of chocolate and hazelnut truffles in a gift box.

new Tartufo Bianco truffles 200g bag 16.90Individual white chocolate and hazelnut truffles.

Tartufo Scuro truffles 200g bag 16.90Individual dark chocolate and hazelnut truffles.

new Bianco & Tartufo Scuro truffle assortment200g bag 16.90A mixture of white or dark chocolate and hazelnut truffles.

Valrhona SelectionThe choice of top Michelin-starred chefs, this is considered to be the Rolls-Royce of chocolate. Valrhona have their own specifications for bean selection, treatment and conching (the process which gives chocolate its character, balance and final texture).

The levels of cocoa are not indicators of quality as they are with other manufacturers. Valrhona’s tasters determine at which levels they feel each bean tastes best – they use the analogy that a cup of coffee is not improved by the addition of more coffee. Valrhona chocolate contains no added fat, extenders or butter oil.

Abinao – 85% cocoa

An exceptional bittersweet chocolate made from the finest African cocoa beans. It has notes of coffee and cocoa followed by hints of brazil nut and coconut, with a long, powerful sweetly acidic finish.

70g 9.90

Guanaja – 70% cocoa

An exquisite Grand Cru bitter chocolate, the result of a combination of the finest South American cocoa beans. Its intense flavour, heightened by floral notes, has a powerful, lingering intensity.

Caraïbe – 66% cocoa

Grand Cru dark chocolate made from a blend of the finest Caribbean island cocoa beans. Aromatic and long in the mouth, its fruity and barely sweet taste reveals the delicate flavours of almonds and roasted coffee.

Manjari – 64% cocoa

Stunning Grand Cru aromatic dark chocolate made with cocoa beans from islands in the Indian Ocean. Refreshing with notes of red fruits on a background of sweet almonds. All the originality of a rare cocoa variety.

70g bar 9.90

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Fèves 250g bag 20.501kg bag 65.50

Single chocolate drops shaped like a cocoa bean for easy melting.

Equatoriale – 55% cocoa

Well balanced blend of cocoas with nuances of coconut.

Fèves 250g bag 17.901kg bag 56.90

Single chocolate drops shaped like a cocoa bean for easy melting.

Jivara – 40% cocoa

Smooth Grand Cru milk chocolate, the result of a combination of the finest Ecuadorian cocoa beans, whole milk, brown sugar, and a hint of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes this an exceptional chocolate, which promises to be an extraordinary taste experience.

70g bar 9.90 Fèves 250g bag 20.001kg bag 62.90

Single chocolate drops shaped like a cocoa bean for easy melting.

Caramélia – 36% cocoa

Extremely smooth and velvety, this milk chocolate courverture has a pronounced, creamy caramel flavour.

Fèves 250g bag 18.501kg bag 59.50

Single chocolate drops shaped like a cocoa bean for easy melting.

new Caramélia Crunchy Pearls – 36% cocoa

Delicious Caramélia pearls with a crunchy light biscuit centre.

85g bar 8.90 A bar of smooth and velvety Caramélia chocolate layered over crunchy toasted puffed cereal pearls. Contains gluten.

200g bag 13.90 Delicious Caramélia pearls with a crunchy light biscuit centre. Perfect for decorating cakes and desserts.

new Dulcey – 32% cocoa

Smooth, creamy blonde chocolate with a velvety and enveloping texture. The first notes are buttery, toasty and not too sweet. With biscuit flavours and a pinch of salt.

70g bar 8.90Fèves 250g bag 22.90 Single chocolate drops shaped like a cocoa bean for easy melting.

Satilia

Unlike the single-origin Grand Crus, the Satilia range of chocolate is made from a blend of cocoa beans from different regions.

Fèves Noire (dark) 62% 250g bag 10.50Lactée (milk) 35% 250g bag 10.90

Single chocolate drops shaped like a cocoa bean for easy melting.

Ivoire

Lightly sweetened white chocolate with the delicate flavours of milk and vanilla and light citrus notes.

Fèves 250g bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Gift tins – 18 piece

Abinao 90g 19.90Guanaja 90g 19.90Caraibe 90g 19.90Jivara 90g 19.90Containing 18 individually wrapped squares.

Chocolate for baking

Dark chocolate pearls 200g bag 10.90Delicious dark chocolate pearls. Wonderful to use in baking.

new Crunchy dark chocolate pearls200g bag 10.90Delicious dark chocolate pearls with a puffed rice centre. Wonderful to use in baking.

Crushed cocoa nibs (grué de cacao)100g pottle 9.00Premium cocoa nibs from Venezuela. Use them in baking, through mousses or sprinkled over desserts.

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Xocopili 200g bag 20.50Savoury and spicy dark chocolate pearls. 72% cocoa with the addition of paprika, cardamom, curry powder, Basque chilli pepper and salt. Use to enrich and add complexity to sauces.

Cocoa

Superb, with a noticeable difference when used in baking – naturally pressed.

250g bag 17.501kg bag 54.70Intense and finely ground.

Confectionery

Cudié

Bombons Cudié is a family business of craftsmen, devoted to producing delicious varieties of chocolate bonbons. The company has continued its traditions of hand-made production for over fifty years, using secret family recipes to create delectably moreish sweet treats.

Mini Catànies 35g cube 7.00Mini Catànies 110g tin 17.90Fragments of caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.

Catànies 35g cube 7.00Catànies 80g bag 12.00Catànies 100g cube 15.00Catànies 200g cube 29.90Whole caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.

Turrón de Catànies 200g 28.90A unique style of Spanish turrón that does not contain egg whites, and has a creamy, vanilla-infused milk base. Full of caramelised Marcona almonds and Cudié’s secret recipe nut praline, and dusted with cocoa.

new Kawaka 50 Liquorice 100g bag 13.90 Liquorice covered with dark chocolate and dusted with cocoa.

Cudié chocolate gift boxes 50g 9.50180g 24.50Beautifully presented Spanish chocolate assortment.

El Lobo

Almond delights 200g 16.50

These ‘almendras rellenas’ are light, palatable treat. Ground almonds and sugar are mixed with a touch of lemon, and then encased in a light crunchy wafer shell.

Sugared almonds 100g 7.50

The finest Spanish almonds in a sweet crunchy shell. ‘Peladillas’ are a traditional Christmas treat in Spain but can be enjoyed all year round.

Fiasconaro luxury nut pastes

Crema di Mandorle d'Avola 180g 19.50Creamed almonds from Avola, Sicily make this delicious spread or filling. Make toast, brioche, tarts or fruit something special with this spread.

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Crema di Pistacchi di Bronté 180g 21.90Pistachio nuts from Bronté, Sicily are creamed to make this spread or filling. Wonderful on panettone or any special breads.

Leone

Renowned in Italy, Leone are one of the oldest confectionary companies in Europe.

Flavoured with natural flavourings and using only the highest quality ingredients, Leone sweets will have your taste buds tingling for more.

Pastilles

30g box 5.00

Flavours include aniseed, absinthe, coffee, wild berry, lemon, mandarin, mixed flavours, polar strong, strawberry and Christmas gingerbread.

42g tin 9.50

Flavours include aniseed, peppermint and mixed flavours.

new Circus 15g tin 6.80Tins with a circus design containing lemon (limone), blueberry (mirtillo) or mixed flavours (miste dissetanti).

Pin up girls 15g tin 6.80Tins with a pin up girl design, containing mixed flavour pastilles.

Cupcake 40g tin 9.90

Cute cupcake shaped tin containing mixed flavour pastilles. Available in pink or blue.

Sweets

Cubifrutta 250g box 27.70

Flor frutta 370g box 39.90Beautiful Italian jellies made with 20% real fruit pulp. Flavours include peach, strawberry, pear, lemon, orange and apricot.

Leone jellies 190g cube 17.50Choose between wild strawberry, mandarin, lemon or blood orange.

Leone sugared almonds 200g cube 17.50Contains beautiful pastel coloured sugared almonds, designed to look like the pebbles that line the bed of the river Po.

new Gummy sweets 42g tins 11.90Chewy sweets in 'Vintage' styled tins. Choose from liquorice or propolis.

Venchi

From Piedmont, this confectionery maker is notable for its chocolate and IGP hazelnut range.

Gift bags

Chocolate coated forest berries 100g 14.90An assortment of candied forest berries covered in 56% dark chocolate.

Chocolate coated hazelnuts 100g 14.90Piedmont hazelnuts covered in 56% dark chocolate.

Chocolate covered candied orange peel 100g 14.90Candied orange peel covered with 56% dark chocolate.

Cigars

Assorted fillings encased in a double layer of extra dark chocolate, and individually wrapped to look like real cigars!

100g 12.00100g in gift box 23.90

Choose from three fillings: Aromatico (intense dark cacao paste), Nougatine (cocoa paste and ground caramelised Piedmontese

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hazelnuts), or Sicilian orange (milk chocolate paste with candied Sicilian orange peel).

Blocks & bars

Unico snack bar 25g 3.50Take your pick from dark chocolate and hazelnut, dark chocolate, or orange.

Unico christmas stockings Assorted designs 25g 3.50Milk chocolate unico bar filled with a milk chocolate cream.

Cubigusto Triplo extra Fondente 80g bar 12.90Triple layered bar with milk, dark and extra dark Gianduja (chocolate and toasted hazelnut cream).

Cubigusto Triplo Gianduja 80g bar 12.90Triple layered cremino with milk, white and dark gianduja.

Cubigusto Triplo Mokaccino 80g bar 12.90

Triple layered cremino of dark chocolate, truffle paste and ground coffee in gianduja.

Nocciolato Piemonte 80g bar 12.90

Creamy milk Gianduja studded with whole Piedmontese hazelnuts.

Nocciolato Fondente 80g bar 12.90

Dark Gianduja studded with whole hazelnuts.

Tartufo Praline 80g bar 12.90Chocolate truffle paste speckled with hazelnut fragments.

new White Gianduja80g bar 12.90Creamy white gianduja with salted hazelnuts, pistachios and almonds.

new Nocciolato – Sugar Free100g bar 11.00Dark chocolate bar studded with whole Piedmont hazelnuts and sweetened with malitol. Sugar-free.

Giandujone 80g gold box 14.90Triangular prism-shaped dark chocolate block filled with gianduja.

Nocciolato Fondente 150g block 15.00

56% dark chocolate and whole hazelnuts formed into a 3-piece block.

Nocciolato Latte 150g block 15.00

Milk chocolate and hazelnuts formed into a 3-piece block.

Cremino Cuor di Cacao 170g block 19.50

Layers of a rich blend of 75% dark chocolate formed into a 3-piece block.

Cremino Gianduja 170g block 19.50

Layers of a rich blend of milk chocolate and Gianjuja hazelnut cream formed into a 3-piece block.

Torrone Farcito 200g bar 26.50

Creamy double flavoured gianduja covered in dark chocolate layered with brittle nougat.

Loose chocolates & truffles

Mixed cubotti 200g bag 26.00Chocolate covered square truffles filled with a variety of chocolate ganaches, gianduja and praline.

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Gift boxed chocolatesnew Cremino 1878 gift box50g 10.90new Diablotin gift box

80g 23.20new Giandujotti gift box150g 23.903 Flavours: Original gianduja; Dark chocolate shell filled with gianduja; Extra dark chocolate shell filled with gianduja.

new Venchi Gold gift tin105g 38.90 Gold gift tin containing a 40g jar of Chocaviar and a selection of extra dark chocolates.

Cuba Rhum

Rhum cuneesi – Cuba al Rhum new Gift box 160g 26.90 Bag 200g 24.50Gift bag 200g 26.00

‘Cuneesi al Rhum’ are typical of the Piedmontese region. These are delicious, rich chocolates with a top quality Jamaican rum truffle filling.

Rhum nougat 250g bar 24.90

Dark chocolate covered nougat flavoured with real Jamaican rum and shot with toffee.

Venchi Snacks

Nougatine 50g 6.50

Caramelized ground hazelnuts covered in 56% dark chocolate.

Orange peel 50g 6.50

Candied orange peel covered with 56% dark chocolate.

new Vicens

Chocolate powder 190g 11.90A decadent Spanish chocolate powder with a touch of vanilla. Simply stir into hot milk or water and enjoy.

Nata Nuez Banado 300g 25.50A soft walnut cream dotted with candied fruits and walnut pieces, coated in dark chocolate and topped with walnuts.

Naranjines 120g 13.90 Candied orange peel fillets covered with rich dark chocolate.

Liquorice

AmarelliThe Amarelli family in Rossano, Calabria, have been making the highest quality artisan liquorice from the root of the liquorice plant since 1731. It is a pure, hard style of liquorice which is good for the respiratory system.

Pure liquorice Barone 20g 7.40Old English 20g 7.40Spezzata 40g 9.00Small pellets of pure liquorice

Flavoured liquorice Nanetti 20g tin 7.40Slightly flattened pellets of pure liquorice

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flavoured with mint.

Sugar-coated liquorice Bianconeri 50g 9.00White candy-coated liquorice flavoured with mint.

Sassolini ~ Beach Babies 20g 7.40Sassolini 40g 9.00White candy-coated liquorice flavoured with aniseed.

Liquorice powder 200g 15.50Made from Calabrian liquorice root, this finely ground powder is perfect for baking and sauces.

Menozzi De Rosa

Attention all liquorice fans! Born in the monastery of Atri in 1836, Menozzi de Rosa make soft liquorice the aficionados here heartily endorse.

Penne, pillows & telefoni 90g bags 3.50Cinture or fusilli lengths 4.90Menozzi use a bronze extrusion method which results in a liquorice with beautiful gloss and texture – the hallmarks of high quality.

Nougat & Turrón

El Lobo Turrón

Using selected Marcona and Comuna almonds and orange blossom honey.

Brittle turrón

75g bar 6.50150g bar 11.90150g cake 12.90200g bar sugar free 16.90200g cake 17.90The almonds are ground with honey for a sweet and delicious treat. A percentage of the profits go to UNICEF.

Soft turrón Jijona 150g 11.90

Marcona and Comuna almonds ground together with honey for a sweet and delicious treat.

Almond & caramel ‘crocanti’ turrón 75g 6.50Roasted Marcona and Comuna almonds in a crisp caramel. A delicious Spanish treat.

Almond Delights 200g box 16.50‘Almendras rellenas’ are a rich creamy turrón candy treat. Ground almonds and sugar are mixed with a touch of lemon, and then encased in a light crunchy wafer shell.

new Vicens Turrón

Brittle turrón

Pistachio Limon80g bar 8.50250g bar 22.50Brittle turrón with pistachios and lemon.

Chocolate Almendra80g bar 8.50Brittle chocolate turrón with almonds and a touch of honey.

Turrón de Oro200g bar 27.90Brittle turrón made with whole Spanish Marcona almonds and luxuriously coated in edible gold leaf.

Torta Guirlache de Almendra200g round 18.90A delicious wheel of crunchy almonds and sweet honey.

Chocolate Avellanas200g bar 19.90Produced in the traditional way, this semi-hard chocolate turrón with hazelnut pieces is a delicious treat.

Soft turrón

Turrón Blando Crujiente300g bar 30.50A soft almond turrón with honey and a cereal crunch. Veined with dark chocolate for extra decadence.

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Flamigni nougatA delectable blend of almonds, pistachios or hazelnuts, candied citrus peel (in the soft nougat), egg whites, honey and glucose.

Soft nougat

With almonds 100g 16.90200g 29.90300g chocolate covered 42.90With hazelnuts and chocolate 50g 7.50With pistachios 150g 26.90150g chocolate covered 26.90Soft fruit nougat 50g 7.60100g 19.60new 200g cube 26.90

Brittle nougat

With almonds 100g 16.90200g 29.90300g chocolate covered 42.90With hazelnuts 100g 16.90With pistachios 150g 26.90

Tronchetto

Chocolate covered100g soft 21.00100g brittle 21.00Long batons of almond nougat covered with dark chocolate.

I Supremini

50g box 12.90Assorted soft nougat coated with dark, milk and white chocolate and dotted with almond, hazelnut and pistachio pieces.

Il Supremo

100g flakes 18.90Delicious flaked almonds covered in a light nougat layer.

new 100g flakes with honey 19.90 Delicious flaked almonds covered in a light nougat and honey layer. Choose from chestnut, lime or orange.

Torroncini

200g bonbon 39.70Assorted small soft nougats coated with chocolate. Flavours include orange, lemon, vanilla, milk chocolate and dark chocolate.

Fiasconaro nougatThe story of the Fiasconaro Brothers began three generations ago, when a father and his son managed a small artisan workshop in the village of Castelbuono, in the Madonie area.

Today, the third generation Fiasconaro Brothers are considered pioneers in the artisan confectionery sector, producing traditional, artisan Sicilian nougat alongside their renowned panettone.

Torrone Siciliano 150g 15.90

Traditional soft nougat available in classic, or coated in either dark, lemon or orange chocolate.

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Torroncini Siciliani 250g bag 19.90250g octagon gift box 24.00350g square gift box 33.00

Assorted soft mini chocolate covered nougat bites. Flavours include orange, lemon, milk and dark chocolate.

Panettone & Pandoro

Especially for Christmas, Flamigni and Fiasconaro bake Panettone and Pandoro – the lighter Italian version of Christmas cake which is ideally suited to our hot, humid summer Christmas.

There is a huge difference between these artisan-made products and the commercial varieties. These versions are more moist and flavoursome with a light, melt-in-the-mouth texture.

Flamigni Pandoro

Pandoro classico – a celebration cake without candied fruit.

80g classico 11.001kg rustica boxed 69.90A soft yeast cake rich in butter. Toast and serve with vanilla crème fraîche.

Flamigni Panettone

Traditional panettone are soft, buttery cakes studded with raisins and candied orange.

Mini panettoncini 60g 10.90Traditional panettone, but in miniature. Decorate your tree with these edible decorations.

Christmas gift bag 500g 52.90Traditional glazed panettone packed in a festive red bag.

Glassato classica 1kg 68.90Handwrapped traditional glazed panettone in red wrap.

Contadino 1kg 74.50Handwrapped glazed panettone with candied pear, apple, peach and apricot – no raisins.

Chocolate & fig 1kg 74.50Chocolate & orange 1kg 74.50Chocolate & pear 1kg 74.50Chocolate & citron 1kg 74.50Chocolate & cherry 1kg 74.50Chocolate & apricot 1kg 74.50

Boxed panettone studded with chocolate & candied fruit.

Mandarin 1kg 74.50

A new soft dough rich in Ciaculli's candied mandarin, beautifully handwrapped.

Traditional 1kg 73.90Handwrapped glazed panettone with almonds.

new Glassato 'Metalic Wrap'1kg 79.90Handwrapped glazed panettone with almonds. Choice of silver or antique gold wrap.

new Gran Fondente 1kg 74.50Hand-made panettone coated with dark chocolate, studded with chocolate chips and filled with a rich chocolate cream.

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new Gran Malaga 1kg 74.50Hand-made panettone coated with dark chocolate studded with raisins and filled with a Catalan cream.

Fiasconaro Panettone

A family concern who make artisan confectionery using the best of Sicilian products – superb candied fruit, pistachios from Bronte and almonds from Avola.

Sweet mignon100g 12.90

Mini panettone with candied orange and sultanas. Assorted designs. Includes a small toy.

Panettone Tradizionale 500g 32.001kg 49.90Traditional panettone with candied orange and sultanas, flavoured with Marsala and Zibibbo (an ancient vine grape).

Panettone Cioccolato 500g 32.001kg 49.90Traditional panettone with chocolate drops, topped with a sugar glaze icing.

Panettone Nocciole 1kg 49.90Traditional panettone with sultanas, topped with a sugar glaze and hazelnuts.

Panettone Mandor d'Avola 1kg 49.90Traditional panettone with sultanas, topped with a sugar glaze and Avola almonds.

Panforte

Bonelli Masoni

A small family concern near Siena who produce wonderful handmade panforte.

Margherita 100g 11.90250g 22.50450g 35.50Made with an abundance of candied fruit as well as nuts and spices. It is overly simple to describe it as a compressed fruit cake. Try with coffee or Limoncello.

Chocolate 450g 39.50Irresistible! Masoni family secret recipe with sweet almonds, candied fruits, spices and cocoa, smothered in a dark chocolate shell.

Fig and walnut 100g 13.50450g 39.90A unique and delicious panforte made with sweet figs and creamy walnuts.

Panpepato 100g 11.90250g 22.50440g 35.50A darker, spicier version of panforte dusted with freshly ground cinnamon.

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Wines

Prosecco

Adriano Adami

Adami is a third generation family owned winery in the Veneto that was established in 1920. They combine family traditions with modern technology to produce these award-winning wines.

Bosco Di Gica Brut Prosecco 750ml 29.60Made from the Prosecco grapes selected from the superior sites of Valdobbiadene and Conegliano. Straw yellow in colour with a hint of apple and peach. A dry finish which makes it the perfect apéritif.

Garbel Prosecco 750ml 29.60Made from the grapes grown on the hills located between Venice and the Alps. Straw yellow in colour with a delicate bubble. Fruit driven bouquet with a light acidity and a clean off-dry finish.

Other Italian wines

Rocca Giovanni

Rocca Giovanni is a small family winery located in the Langhe hills of Monforte d'Alba in Piedmont. Here, singular grape varieties have been grown for generations by the Roccas, in selected areas of land particularly suited to wine-making. Father and son, Giovanni and Maurizio, monitor every stage in the wine-making process, from the cultivation of the vines right through to the cellaring of the bottles.

Langhe Chardonnay 2012 750ml 18.90This Chardonnay is typical of many Italian whites in that it is unoaked. It is clean and fresh with notes of fresh herbs and tomato leaf. Ready to drink right now with antipasti, seafood, salads, risotto or just on its own.

Dolcetto d’Alba ‘Sant’Anna’ 2012 750ml 18.90Made from 100% Dolcetto grapes. Ruby and violet-hued, it is perfumed with cherry jam and blueberries. A rounded, harmonious wine. Great drinking at any time. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool place.

Barbera d’Alba ‘Pianromualdo’ 2010 750ml 27.90Made from 100% Barbera grapes. Barriqueaged for 10 months, then in bottles for 7 months. A long-lived wine, scented with rose petals, blackberries and chocolate. Full-bodied with firm tannins. Try it with duck. Best served at 16ºC and store the bottles on their sides in a cool place.

Nebbiolo d’Alba 2011 750ml 27.90Made from 100% Nebbiolo, Oak-aged for 10 months and then bottle-aged for 7 months. It is garnet-hued with flecks of orange. On the nose, it is intense and fruity with notes of cherries, prunes and violets. In the mouth it is full, pleasantly tannic and harmonious. Match it with dishes like porcini risotto. We recommend drinking these wines at 16°C and to store the bottles on their sides in a cool place.

Barolo DOCG 2009 750ml 64.90This most famous of Italian wines is referred to as ‘the king of wines and the wine of kings’. 100% Nebbiolo grapes are aged in Slovenian oak for 30 months and then in bottles for 7 months. The aroma is intense and fruity, with notes of cherry, prune, hazelnuts and cinnamon. A dry, full-bodied, tannic but harmonious wine, well-structured and longlived. Match it with dishes like osso buco. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool place.

Barolo 'Bricco Ravera' DOCG 2009 750ml 79.90One for the cellar. This single vineyard Barolo offers the scents of Turkish delight, cherry and cloves. This wine is still closed in structure, but is refined and harmonious with some cherry flavours beginning to show on the palate. Needs some time to integrate but is showing good length. We recommend drinking this wine from 2015 onwards and to store the bottles on their sides in a cool place while patiently waiting.

Barolo 'Mosconi' DOCG 2009 750ml 89.90One for the cellar. This recently released, single vineyard Barolo reveals ‘cherries in Kirsch’ and Christmas cake aromas and flavours matched to a tight, linear frame. Intense and balanced, with firm tannins and a long finish. We recommend drinking this wine from 2014-2015 onwards and to store the bottles on their sides in a cool place while patiently waiting.

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new Tezza Wines

This small production winery is based in Verona, in the Valpantena - a valley that lies in a niche between Lake Garda and the arc of the Alps. This fortunate location gives a uniquely temperate climate that is suitable for plants that are more typical of Mediterranean climes, such as the grapevine, the olive tree, and the cypress. The limestone-derived soils of the region are extremely favourable to growing the well-regarded Aramone and Valpolicella that Tezza are known for.

Valpolicella 2012 750ml 19.90Light and fragrant, produced in a style similar to Beaujolais nouveau and released only a few weeks after harvest. Bright ruby colour with scents of blueberry and dried rose petals. Light and clean in the mouth. Well-balanced, with subtle tannins. Perfect alongside braised meats, roasts and aged cheese.

Valpolicella Ripasso 2010 750ml 32.90Made with partially dried grape skins and seeds that have been left over from fermentation of Amarone or Recioto. This style of wine is tannic, with a deep colour, more alcohol and more extracted than regular Valpolicella. Dark, garnet-coloured, tangy and savoury, this has notes of spice and ripe berries. The palate is smooth, with a polished feel. Best matched with red meats.

Passito Veneto 2006 500ml 49.90Known as straw wine, or raisin wine, Passito is made from grapes that have been dried to concentrate their juice. Bright gold tinged with apricot. Toffee-apple and crème caramel aromas. Rounded and quite sweet, with good acidity to counterbalance the fruit sugars; golden raisins and dried stone fruit flavours. An excellent dessert wine. The classic accompaniment is Pandoro, Verona's version of Panettone.

Recioto della Valpolicella 2006 500ml 49.90The grapes for Recioto are dried in a cool, airy room for up to 4 months until semidry, which produces concentrated sugars and flavours, resulting in a sweet red wine. Almost opaque red with aromas of morello cherry preserves, subtle balsamic notes, and chocolate. The palate is smooth, with generous fruit and elegant, subtle tannins. A great companion to petits fours and chocolate desserts.

Amarone Riserva 2005 750ml 89.90Amarone is a typically rich, Italian, dry red wine made from the partially dried grapes of the Corvina (70%), Rondinella (20%) and Corvinone (10%) varieties. Garnet and chocolate-hued with sweet spices and ripe figs on the nose. Rich and ripe with flavours of raisins, dried fruits and dark chocolate. A huge 16% alcohol does not detract from the puckish acidity and firm tannins.

Spanish wines

Clos Pons

Clos Pons winery is located in Les Garriques district, in the south of the Lleida province, Spain.

Sisquella 2012 750ml 24.90Representing the modern direction in Spanish winemaking, this white wine is young and fresh. A delicious nose of honey and caramel notes is followed by the flavour of juicy pears. It is crisp with a little sweetness. Perfect as an apéritif or with our blue cheeses or our home baking.

Alges 2010 750ml 29.90The fruit for this very first vintage comes from the village of L'Albages. Low rainfall, extreme temperatures and rough land provide the perfect combination to produce high quality wines. Clos Pons Alges is the result of hand-harvested Temperanillo, Garnacha and Syrah grapes, blended, and then aged in 80% French and American oak for 9 months. Definitely youthful, but powerful, balanced, fragrant and fruity. Rich garnet hues, brambly, raisiny fruit with a big luxuriant mouthfeel. All wrapped in a light wood that adds subtlety and elegance.

Roc Nu red 2008 organic 750ml 49.90Intense, concentrated, silky, lively and fresh. A blend of organic Tempranillo, Garnacha and Cabernet Sauvignon from vineyards In La Pobla de Cérvoles. Hand harvested. Twelve months in new and first year French oak barrels.

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Boxed gift selection Personal and corporate gifts are available. We have a great range of hampers for you to choose from. Alternatively, you can choose from our wide range of ingredients and packaging to create a customised selection. All of our hampers are beautifully presented and can be delivered anywhere in New Zealand. Occasionally ingredients may vary according to availability, but we’ll consult you first. More ready-to-go gift options are available instore and on our website: www.sabato.co.nz

Bellini Box $45.00

Complete with all you need to make this classic Italian apéritif.

Adami Prosecco and Alain Milliat white peach nectar. Packed into a cardboard box.

Italian Christmas $80.00Festive essentials to celebrate Christmas in true Italian style.

Adami Prosecco and Fiasconaro traditional panettone 500g. Packed into a woven basket.

La Dolce Vita $65.00Full of our favourite fine sweet treats.

Choc-o-lait milk twin pack, Cudié mini Catànies, Cudié chocolates, El Lobo almond & caramel turrón, Lazzaroni amaretti, Leone Christmas candy pastilles, Valrhona Guanaja bar, Vicens pistachio lemon turrón. Packed into a cardboard box.

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Kiwi Koha $95.00A special selection from NZ artisans and clever Kiwi chefs.

Julie Le Clerc beetroot salsa, Peter Gordon famous sweet chilli sauce, Peter Gordon sunny avocado oil and pomegranate molasses dressing, Martin Bosley's Marty sauce, J.Friend & Co raw honeycomb. Packed into a black woven flax bag.

Greatest Hits $85.00Our fabulous favourites. The best sellers from our Sabato range.

Julie Le Clerc spicy harissa, Peter Gordon chunky fig, walnut and whisky chutney, Sabato garlic aioli, Sabato pronto rosso, Sabato caper bruschetta, Sabato puttanesca pasta sauce. Packed into a Sabato striped gift box.

Some like it Hot! $100.00A selection of our hotter products to spice up your life.

La Chinata hot smoked paprika, Mas Portell chilli infused extra virgin olive oil, Martin Bosley's Nam Jim dressing, Peter Gordon fiery red chilli relish, Sabato pasta sauce with sweet peppers and chilli, Tierra Brava salsa roja, Tierra Brava red habanero hot sauce. Packed into a Sabato striped gift box.

Paella Kit $95.00With all the essentials for authentic paella, recipes and a pan, this kit will transport you straight to Spain.

Bomba rice, Pons Traditional extra virgin olive oil, La Chinata sweet smoked paprika, La Chinata ñoras peppers, Gohar saffron tips, El Serpis olives with anchovies. Packed into a 34cm (4-6 serve) paella pan.

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Gentleman’s Gift $140.00A sophisticated set for the man who enjoys the finer things in life.

Laguiole carving set, Tezza Valpolicella Ripasso red wine, Valrhona Dulcey bar, Valrhona Caramélia crunchy pearls bar. Packed into a Sabato striped gift box.

Easy Eating $145.00A versatile set with recipes to create delicious dinners.

Think new mums, flatting students, grandparents, and professionals under pressure...the perfect gift for busy bodies lacking the time to deliberate about dinner.

Ferron Vialone Nano rice, Girolomoni grano duro rigatoni, El

Navarrico chickpeas, Girolomoni cous cous, Callipo tuna in oil, Giusti Castello Estense balsamic vinegar, Mas Portell organic extra virgin olive oil, Sabato pesto sweet peppers, Sabato pesto alla genovese, Sabato pasta sauce with rocket, Salvagno pitted olives in oil. Packed into a Sabato striped gift box.

Italian Basket $190.00A stylish selection of our favourite Italian flavours.

Alicos salsa pronto di pomodoro, Colonna Classico extra virgin olive oil, Giusti gold label balsamic vinegar, La Genuina orecchiette pasta, Sabato salsa verde, Sabato porcini bruschetta, Salvagno olives in brine, Iblea fine sea salt, Lazzaroni amaretti, Leone lemon jellies, Rocca Giovanni Chardonnay. Packed into a woven basket.

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The Bach Kit $365.00Our personal selection of little luxuries and simple supper staples.

Accoceberry cornichons, Callipo tuna in brine, Colonna lemon infused extra virgin olive oil, Corazon quince paste, Forvm chardonnay vinegar, Julie Le Clerc arabian date chutney, Julie Le Clerc smoked paprika tomato sauce, La Chinata bittersweet smoked paprika, Lazzaroni soft Amaretti, Lazzaroni bruschette with olive crostini, Mas Portell sweet white garlic, J.Friend & Co Beechwood honeydew honey, Peter Gordon moorish Moroccan relish, Quisardegna fregola, Roasted Marcona almonds, Romulo capers in brine, Rustichella fettuccine, Sabato semi-dried cherry tomatoes, Sabato Sicilian orange marmalade, Sabato egg mayonnaise, Sabato salsa verde, Sabato pasta sauce with basil, Sabato olive bruschetta, Vincotto with fig, Tezza Valpolicella red wine. Packed into a large wooden box.

Spring into Summer $295.00Delicious recipes with essential ingredients to inspire…

Our Spring/Summer recipe card set, designed by Julie Le Clerc, alongside a selection of gourmet ingredients and you have all you need to create some of our favourite dishes. Sabato Spring/Summer recipe card set, plus complimentary the Autumn/Winter recipe card set, Callipo tuna in oil, El Navarrico chickpeas, El Navarrico large white beans, Ferron Carnaroli rice, El Serpis olives with pimiento, Forvm chardonnay vinegar, Girolomoni farro perlato, Julie Le Clerc spicy harissa, Julie Le Clerc preserved lemons, La Genuina Cavatelli pasta, Martin Pouret traditional mustard, Mas Portell basil infused extra virgin olive oil, Ortiz anchovies, Pinoli pine nuts, Pons Arbequina extra virgin olive oil, Sabato cherry tomatoes in juice, Sabato pesto all'arrabbiata, Sabato salted capers, Salvagno olives in brine. Packed into a Sabato striped gift box.

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Christmas deadlines

In order to be processed and delivered before Christmas, orders to be delivered to the greater Auckland area must be received by midday Monday 16 December and orders to be delivered out of Auckland must be received by midday Thursday 12 December.

We rely on a commercial courier service that is generally very reliable, but sometimes parcels do go astray.

If you have not received your Christmas delivery by Wednesday 18 December for Auckland deliveries, and Tuesday 17 December for out of Auckland deliveries, please call us on 0800 SABATO or 09 630 8751

Service standards

Normal delivery times

This depends on how and when you order. Normally orders are despatched the next working day.

For North Island customers, this means you should receive your parcel within 2 – 4 working days.

For South Island customers, this means you should receive your parcel within 3 – 5 working days.

If you have not received your delivery within these timeframes please call us on 0800 SABATO.

Product availability

From time to time there are heavy demands on particular products, especially at Christmas time. As we deal mainly with small, artisan suppliers and some of our range is seasonal, it is not always possible to replenish our supplies immediately. We apologise if the product you seek is sold out and recommend you order early to avoid disappointment.

December 2013 opening hours

M T W T F S S

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22Christmas mail order closes

23 24 25 26 27 28 29• •

30 31 1 2 3 4 5• •

From Monday 9 December 2013 our hours are:Monday – Friday: 9.00am – 6.00pmSaturday & Sunday: 9.00am – 5.00pm

Christmas Eve & New Years Eve: 9.00am – 4.00pm

Open Fri 27 Dec: 9.00am – 5.00pm

Days marked • we are closed.

Normal hours resume from Fri 3 Jan 2013:

Monday – Saturday: 9.00am – 5.00pm

Sunday: 10.00am – 4.00pm

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1993 ~ 2013

YRS20Shop online: You can view and buy our products directly from our website: www.sabato.co.nz

By email: Send your order to [email protected]

By phone: 09 630 8751 or toll free 0800 SABATO (0800 722286)By fax: 09 630 8763

View: our extensive range visit our Mt Eden showroom at 57 Normanby Rd.

South Island Agent:

Mercato, 100 Fitzgerald Avenue, Christchurch03 377 69940800 MERCATOwww.mercato.net.nz

Quality CommitmentYour satisfaction is very important to us. If you have any queries about a product – please call us. If a product you have ordered is not available, we will contact you prior to despatching the order. If, for some reason, there is a fault with a product we will replace it at our own cost.

All prices include gst and are correct at the time of printing, but we reserve the right to amend them as necessary. © Sabato 2014