Royalty at Cirencester Corn Hall event

At the Cirencester quality market we were all very privaliged to see Princess Anne having a wonder around the stalls. Some of us lucky enough to meet her and some even more lucky to have her buy something from them.

I gave her a packet of Delizie di Meri biscuits and some Truffle Honey! I hope she enjoys them.

Deborah

Henley Standard

Look out for Delights of Tuscany in the Henley Standard.

I have had an interview and photos taken, just waiting for it to be published!

It was lovely to meet Jacky from the Henley Standard as she shares my passion for Italy :-)

Deborah

PROSECCO

How we love Prosecco.

I can now supply you with an exquisit extra dry Prosecco. White Vermentino wine, wonderful light Chianti DOCG and full bodied Red.

6 bottles for the price of 5! get intouch.

:-)

FRESH TRUFFLE

I have successfully supplied Ruchetta Restaurant again with exquisite fresh Truffle. Go and experience the wonderful flavours for yourself.
www.ruchetta.com

If you are interested in ordering fresh Truffle it needs to be booked by the Wednesday of each week and arrives the next day!

My next quality market is in Cirencester Monday 11th April.

Deborah
:-)

Shepherds pics

A big thanks once more to those clever people at shepherdpics.com for keeping my website up to date with any changes! couldn't do it without them.
Deborah
:-)

Andy at the Market

While I was busy working in London the success at Basildon Village Market is down to my partner Andy. I think he secretly enjoyed it. Shame I don't have a photo!
Yet again the Liqueurs went down well, this time the Chocolate liqueur. It's delicious on Ice-cream.

You will find Delights of Tuscany next at Cirencester this Thursday 31st March.

Limoncello Cocktail

This recipe was sent to me by Samantha who I met at the Pangbourne Village Hall market I did. Great that she remembered to send this and I will definitely be trying it out. I hope she sends another recipe with the Orancello!
"
2 fresh lemons
One shot limoncello (approx 50ml)
One shot triple-sec (we like Cointreau or Grand Marnier – again approx 50ml)
Handful of crushed ice

Method: Remove the peel and all pith from the lemons, segment the flesh and remove any pips. Blitz the lemon flesh, limoncello and cointreau with the ice in a food processor or blender. (Nigella adds sugar to her recipe but we don’t think it needs it – particularly if you have a good quality limoncello.) Scale up the quantities to suit the number of cocktails you need - this is a very popular cocktail with our family and friends!

We have thoroughly enjoyed the limoncello we bought from your stand, and I am just about to email your website to put an order in for another bottle, and one of the orange variety too!"

Thank you to Samantha, :-)