Mengenrabatt Feinkost / Fremdware

Minced meat in a jar from the Ahle Wurscht pig. A North Hessian snack speciality.

Luteniza by Pelagonia, roasted pepper relish. For bread, dip and starters.

Handmade Tulpen pasta with Curry Anapurna, spicy, for curry pasta and bowls.

Roasted red peppers, marinated. Mediterranean for antipasti, pizza and pasta.

Wild mince in a jar with green pepper from northern Hesse. A savoury vesper speciality.

The handmade tagliatelle with our Herbs of Provence spice blend is made by Jürgen Klecker in his Churfränkische pasta factory.

Handmade Radiatori with lemon pepper. Summery, for salmon and prawns.

Rabbit terrine with Jurançon wine. A fine French pâté for apéro and a hearty snack.

Apricot fruit spread from Alpe Pragas with a high fruit content, a classic from South Tyrol.

Gooseberry fruit spread from Alpe Pragas with 75 percent fruit, a tart-sour classic.

Cannolicchi by Rustichella d'Abruzzo, bronze die. Al dente for soup and sugo.

Strawberry fruit spread from Alpe Pragas, 75% fruit. Without preservatives.

Mild olive paste of green Chalkidiki olives with pepper, for mezze and pasta.

Handmade spirelli with Roman spice, from the Churfränkische pasta workshop.

Roasted aubergine from North Macedonia in sunflower oil, smoky for antipasti and mezze.

Churfranken Kümmel, a 45% fine spirit from the barrique barrel. Aperitif and digestif.

Tomato sugo with Greek feta. Creamy and Mediterranean for pasta and pizza.

ULRIKA'S Pear and Mustard Sauce, fruity-spicy. A classic with cheese and a hearty snack platter.

ULRIKA'S Fig and Mustard Sauce with Aceto Balsamico. Refined with cheese, game and a snack platter.

Olive wood serving spoon with 9 holes by Klawe, for pasta, spätzle and dumplings.