Extraordinary Food of Distinctive Quality
The Pomodori Piennolo DOP is a small, pear shaped, deep red tomato. The unique characteristics of the Piennolo tomatoes derive from the lava-rich, potassium laden, sandy soil of the National Park of Mt. Vesuvius in which they grow. The tomato develops a slightly thick skin to protect itself from the day to night temperature fluctuations…
Pomodorino Gialli are a yellow, small, cherry-like tomato. With less acidity than its red cousins, Gialli are milder and a little sweeter than the red cherry tomato–and juicier too! The 963 g / 34oz versions are sliced tomatoes; the 520 g / 18.3 oz are whole tomatoes in water and salt, or sauced tomatoes.
Gentile’s San Marzanos come directly from volcanic soil near Mount Vesuvius, rich in potassium. San Marzanos are long, thin plum tomatoes and are are famous for their sweetness and low acidity, making them ideal to accompany meats and cheeses. The 928 g / 32.5 oz versions are sliced tomatoes; the 520 g / 18.3 oz…
This salami from Golfera is produced following an ancient “homemade” method, cased in natural gut and tied by hand. It’s made with select cuts of Italian heavyweight pigs. This is all Italian pork—the swine are born, raised, and slaughtered in Italy. Salame Romagnolo is a medium grain salami with a delicate touch of pepper. The salami…
This 24-month Parmigiano Reggiano comes from over six decades of combined cheesemaking from two of the highest quality dairy co-ops that merged together to form Caseficio di Gavasseto e Roncadella. Their combined styles have blended to form a sweet and salty balance, and cover the full spectrum of what makes their Parmigiano Reggiano exemplary. They…
An historic merger of two neighboring dairies on a mission to achieve more together, Caseificio di Gavasseto e Roncadella is a Parmigiano Reggiano co-operative that sources from 17 local farms. Located in the Reggio Emilia plain, the co-operative is directed by two iconic master cheesemakers, one of whom is the only Parmigiano-Reggiano woman master cheesemaker,…
Since the 1950’s, the population of Bianca Modenese cows has shrunk to the point of near extinction in some regions. Today’s population measures in the 100’s. Caseificio Rosola di Zocca is a seven member cooperative of small farms that use a five-year rotation of meadow pasture to maintain a biodiversity of feed that gives strong…
This fruity extra virgin olive oil comes from olives in the first stages of ripening, creating a full-bodied and decisive aromatic oil that is pleasantly spicy with a slight bitter after taste. This medium bodied oil with an emerald green hue pairs well with strong flavors. It is perfect on bruschettas, salads, red and other…
Located in Trevi, a small town in Umbria, Flaminio Fruttato’s olives grow in stony, well drained soil. Olives are hand-harvested, then pressed within 12 hours using cold extraction. Harvest typically starts at the beginning of November. The harvest takes place between mid-October and mid-December.
Casarecce means “homemade.” It is a shape typical of Sicily and central southern Italy. It is a twist of pasta that holds sauce well. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It…