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Mugolio is a distinctive syrup created by forager Eleonora Cunaccia of Primitivizia in the heart of the Dolomite Alps National Park, Trento, Italy. Eleonora is one of the few residents in the area given permission to gather by hand the tender young buds of the Mugo pine in early May. The fragrant buds macerate in water and sugar during the sunny summer months until September, when the must is filtered. The resulting syrup is cooked over low fire with additional sugar until thick and golden brown
Mugolio is a burst of pine resin and sweet mountain scents of delicate maple, rosemary and wild herbs.
Drizzle over a pork roast or grilled chicken or very ripe cheeses. It is also wonderful on gelato, panna cotta, yogurt and roasted fruit, or as a substitute for maple syrup for a new flavor. Even perfect in a martini.
A sugar syrup obtained from the beet and cane sugar syrups. It's an un-crystallizable sugar that allow freshness and softness to remain for longer period of time. This product should not be submit to important temperature variations or kept near sunlight.