Description
Ingredients
Apricots, brown sugar, fruit pectin, lemon juice.
Fruit used: 70g of fruit from Italy per 100g of finished product.
Fruit produced by “Azienda Agricola Vistamare” – Italy.
Produced from fresh fruit with vacuum concentration technology to limit the amount of added sugar.
Gluten free
Nutritional declaration: Average nutritional values per 100 g of product: Energy 130 Kcal 554 kJ, Fat 0 g, of which saturated fatty acids 0 g, Carbohydrates 32 g, of which sugars 32 g, Proteins 0 g , Salt 0 g.
Storage : store in a cool and dry place away from light, dust and heat sources. After opening, keep refrigerated at 4 ° C / 6 ° C and use within 10 days
Distributed exclusively by Cracco Express srl – Galleria Vittorio Emanuele II – Milan
Produced and packaged in the laboratory in Fraz. Lateis 20 / A 33020 Sauris (UD)
Carlo Cracco
He starts his career at Gualtiero Marchesi in Milan , the first Italian restaurant with three Michelin stars . After 3 years in France he returned to Italy, to Florence, where he became the first chef at the Enoteca Pinchiorri which obtained, in a very short time, three Michelin stars. Marchesi calls him back for the opening of his restaurant L’Albereta “in Erbusco (BS) , where Cracco worked as a chef for three years until he moved to Piedmont where he opened his first restaurant ” Le Clivie ”, in Piobesi d’Alba (CN). Here, after only one year, he earns the Michelin star. After a few years he returned to Milan for the opening of the Cracco-Peck restaurant, where he became Patron Chef since 2007. In 2006 he was awarded the Ambrogino d’Oro. Today Cracco holds the role of president of the Maestro Martino Association, whose main objective is to promote the cuisine of the author and the excellence of our territory. He has been an ambassador for years and collaborates with Ifad, a UN agency that deals with increasing agricultural activities. In February 2018 the Cracco Restaurant moved to Galleria Vittorio Emanuele II in Milan . In July 2021 he inaugurates his new restaurant CRACCO PORTOFINO.
