Lemon
Recommended for flavouring fish, seafood, soups, salads, vegetables, white meat and fine sauces.

Mandarin
Recommended for confectionery, pouring over fish, crustaceans, white meat, roast-beef and carpaccio.

Bergamot
Recommended for fennel and orange salad,
for the preparation of Hollandaise sauce or to flavour sole and fish carpaccio.

Orange
Recommended for flavouring fish, seafood, soups, salads, vegetables, white meat and fine sauces.

Citrus
Recommended for pastries, on shellfish, fish, greens, seafood salad and delicate sauce preparations.

Balsamic Vinegar
Very good for dressing parmigiano cheese, meat, salads, strawberries, icecream.