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Coluccio Black Summer Truffle Carpaccio (Tuber Aestivum) packaged in an 60 gram jar. Truffle carpaccio is thinly sliced truffles in truffle juice. -
Bernardini Tartufi Tartufata is an Italian sauce made from mushrooms champignons, oil, and summer truffles (Tuber aestivum Vitt). Use a condiment for first pasta courses: pasta and rice; meats, fish, boiled vegetables, eggs, warm crostini, pizza and stuffings for meats and pasta courses. Delicate and balanced taste of summer truffle. -
Italian sun-dried tomatoes packed in oil. Add these sweet and tart treats to pasta salads, green salads, or sandwiches. Ingredients: Sun dried tomatoes, sunflower seed oil, natural spices, capers, garlic, wine vinegar, citric acid, salt. -
Pesto is the typical sauce, originating from Genoa, that people throughout Liguria (Italy) use to dress pasta. Traditionally potatoes and string beans are added to the dish, boiled together with the pasta. However, it can be used in a variety of equally delicious ways in the kitchen, such as on pizza, in a dip for crudites and in dressings for vegetables to name a few. The name pesto comes from the Genoese word pestà meaning to pound or grind referring to the process of crushing the basil, pine nuts and garlic, traditionally in a pestle and mortar. The secret of our Pesto is in the high percentage of pine nuts and the quality of basil: only Genoese Basil P.D.O. grown in open-air fields under the Ligurian sunshine. -
Cinquina oven baked Italian black olives are large, natural black Italian olives drained of their natural brine, marinated in sunflower oil and then slowly oven baked until they have tender flesh and a sweet nutty flavor. Delicious! -
From Puglia, Cerignola olives are the largest olives and have a fruity and clean taste, but their most impressive feature is their size and meatiness. -
Out of stock
Colatura di Alici di Cetara – Authentic Italian Colatura di Alici (Anchovy Juice). This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara is one of the specialities of Cetara’s culinary art and is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast. Colatura di alici di Cetara is a genuine food, easy to digest and rich in vitamin A. This traditional amber liquid is renowned all over the world. -
Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy. The Taggiasca Olive provides a delicate flavor and a fruity aroma. Small and oval shaped, the Taggiasca Olive is typically harvested in January when it has a crimsonto brown color. This olive is served as a snacking olive, an ingredient to pasta or various foods, and a popular olive for producing high quality oils. -
Scalia family started the business of processing anchovies and sardines in 1973. The anchovies are supplied by the local fishing fleets and include only the best offered by the Mediterranean. The anchovy paste is made only from anchovies fillets and sunflower oil. Ideal on snacks, to prepare pasta and fantastic on warm bread with a thin layer of butter. -
Hot Long Chili Peppers in a 2.8 kg pail direct from Calabria, Italy. These excellent Chili's are loaded with flavor with a Mild to Hot spice. They are excellent on Pizza's, Antipasto's, Pasta dish's, or top on any other of your favorite foods. -
Grilled Artichoke in sunflower oil. The Velleca company is family owned and proud to bring us this delicious masterpiece. Ingredients: artichokes, sunflower oil, rings hot chili spices*, water, wine vinegar, salt. Size: Net Weight 5.73 lbs. Drained weight 2.65 lbs. -
Naturally enhance the flavors of your food with this pure and flaky sea salt. Maldon continues to develop the traditional saltmaker's craft to produce the most unique salt crystals available. This flake salt is soft, thin and crisp, melting in your mouth to a rich flavor.
