How it is made
The book “Karalienės Bonos virtuvė” — Queen Bona’s Kitchen — is no ordinary recipe collection. Reading it felt as if Bona were whispering: “Mix boldly, explore flavours, don’t be boring.” Sigita decided to create a condiment that would show how even a simple cucumber could become the pride of a kingdom.
The ingredients began with fresh fruit and vegetables: cucumbers, apples, onions and garlic — four “knights” ready for their place of honour. Bona came from Italy, so a hint of travel joined the recipe: freeze-dried turmeric, parsley and dill. These seasonings connected local flavours with the wider world, retaining their character after freeze-drying. Fenugreek seeds provided the finishing touch, a spice with a long tradition of use.
Every legend has its challenges. Ours was the labels: the first batch arrived faulty. It was almost as if Bona were smiling and saying, “Mizerija without drama is not Mizerija.” Disappointed? Yes. Giving up? Never. We found another company to make the elegant, clean labels we had imagined — worthy of a royal table.
