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Our great find!
Savini Dwarf Peaches with Truffles - 6 ozs.
Dwarf Peaches with black summer truffle slices
A truly unique garnish, try these lovely little gems
with everything from salads to Martinis.
Your friends will be dazzled.

dwarf peaches

Unlike anything you've ever had, the dwarf peaches are
mature and firm, There's a tart brine taste that balances
the earthy flavor of the black truffle slices.
dwarf peaches

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The Wonderful World of Fabbri
Italy's favorite dessert topping


From Italy comes the legendary dessert toppings chosen
by top chefs all over the world.
Beautifully packaged for gift giving, and a special treat that everyone can share.
Spoon them over ice creams, cakes, and croissants
Drop them in the bottom of a glass of Prosecco or
to garnish a classic Manhattan.
Savor the sweet and tart that is a rare treat!

fabbri strawberriescherries

For those of you who wonder why they are so expensive, we're sharing the recipe for making your own. After reading this and realizing it takes 4 days, you'll realize they're worth every penny!

The Typical Italian Christmas cake known as Panettone
Ingredients for first Kneading
Sugar g 1750
Water g 1500
Egg yolk g 2250
Natural yeast g 1500/2000
Flour suitable for panettone g 4000
Butter g 2500

Dissolve the sugar in 1 L of water, add the egg yolks and flour, and knead till it binds. Add the remaining
water, finally the butter at room temperature. Allow to rest for 12/14 hours at 25-26C. The dough must be at 26C in order to rise properly. It must triple in size.

Ingredients for second Kneading
Flour suitable for panettone g 1000
Sugar g 350
Egg yolk g 450
Butter g 500
Salt g 120
Vanilla pods g 8
Dried Amarena Fabbri g 3600

Bind the first kneading with the flour, add sugar and egg yolks. Knead and add the butter and salt, bind and then add the fruit. Allow to rest for one hour, break into batches, allow to rest for another hour, then shape and place in the moulds. Allow to rest for another hour and allow to rise at 30 for 5/6 hours. Bring to room temperature and bake each 1 kg piece at 170 for about 60 minutes. Once out of the oven, turn for at least 3 hours and bag the next day. The natural yeast indicated refers to the sourdough after it has been refreshed at least three times one to one (sourdough/flour ratio), fermenting at 30 for three hours each time.

Try this simple Ricotta Crespelle recipe that shows off Amarena cherries. They'll be the jewel of your next brunch:

Ingredients (serves 6)

  • 500g fresh full-fat ricotta, drained
  • 1/2 cup (75g) icing sugar
  • 60g dark chocolate, finely chopped, plus grated chocolate to serve
  • 1 tsp grated lemon zest
  • 200g jar Amarena Fabbri cherries
  • 2 tsp cinnamon
Crespelle (crepes)
  • 1 cup (150g) plain flour
  • 300ml milk
  • 1 large (70g) egg
  • 40g unsalted butter, melted, plus extra to brush
  • 2 tbs grappa (optional)

For the crespelle, whip flour, milk and egg in a processor or blender until smooth. Add butter, and grappa if using, then process to combine. Transfer to a jug, then cover and stand for 30 minutes at room temperature.

Pass ricotta through a sieve into a bowl. Stir in sugar, chocolate and zest. Cover and chill until needed.
Drain cherries, reserving juice. Mix 1 tbs juice and arrowroot in a bowl, stir until smooth, then place in a pan with remaining juice and stir over low heat for 1-2 minutes to thicken. Add cherries, then set aside.
Brush base of a 20cm non-stick crepe pan or saute pan with a paper towel dipped in extra butter. Heat over medium heat, then pour 2 tbs batter into the pan, tilting to coat base (pour any excess back into jug). Cook 1 minute or until golden, then flip and cook other for just under 1 minute until golden. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 crespelle.
To serve, place 1 heaped tbs of ricotta mixture in the center of each crepe, then fold in sides to form square parcels. Place 2 crespelle on each plate, top with cherries and dust with chocolate.