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S. Marzano Tomato Agro Sarnese-Nocerino DOP La Fiammante has a balanced sweet-sour taste, a bright red color and a firm flesh with few seeds, enhanced by the skilful transformation into peeled. Competence and responsibility of farmers enable rapid processing of keeping intact the fragrance and the scent of a single tomato and ancient. S. Marzano DOP Peeled tomatoes La Fiammante are ideal for all recipes of Mediterranean cuisine and, of course, according to season tradition of the Pizza Napoletana DOP, queen of Made in Italy in the world. -
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Flavorful Flott tuna carefully selected, hand cleaned and packed in pure olive oil. Flott Tuna is solid light tuna fished off the Northern shores of Sicily that have long been a source of some of the finest Italian seafood. -
Hang this traditional air dried Calabria oregano bunch in your kitchen for easy access for your sauces, pizza, salads…and so much more. -
The Silano Virgin Olive Oil made exclusively from olives grown in Italy, hand selected and pressed by mechanical means only. Its harmonious taste enhances every dish. -
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. -
Callipo is a family-owned company that uses premium-quality yellow-fin tuna. This yellow-fin tuna is dolphin-safe and fished in total accordance with the protections of the habitat of the sea. Based out of the southern Italian region of Calabria, Callipo sources the finest yellow fin tuna filets it in olive oil. Since 1913, Callipo has been a leading producer of Mediterranean tuna and other seafood products. -
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. -
Lucinasco, perched on a hill at about 500 m, is one of the most beautiful villages in the Valley of Oneglia in the western Riviera Ligure. Its olive groves, which spread out below the village on traditional, characteristic terraces, are composed exclusively of Taggiasca olive trees. The yield is lower than other groves in the valley, however, probably due to their particularly favourable position, the composition of the soil and the altitude, the olive groves of Lucinasco produce an extra virgin olive oil of excellent, unrivaled quality, famous throughout Italy for its delicate taste. Our new selection “Riviera Ligure PDO Lucinasco” is obtained from olives produced in the groves of Lucinasco and pressed in our oil mill. Cold produced and bottled unfiltered, after a period of natural decantation. The elegantly wrapped bottle ensures complete protection against light for a better preservation of the organoleptic characteristics of the product. On the label, we state the total quantity of certificated oil for the year of harvest. 100% Italian oil -
Crispybread "Carasau" is a typical Sardinian bread that looks like a round, thin, crispy pastry made of durum semolina flour, water and salt. Thanks to its versatility, it is a valuable ally at the table, matches perfectly with cheeses and salamis. It is ideal for the preparation of quick and delicious snacks and appetizers, both sweet and salty. A simply bread with a complex preparation which needs skilled hands. The crispy bread of Fratelli Carta is produced with the aid of state of the art machineries that put into practice the ancient procedures in the respect of the tradition. Thanks to its limited caloric intake, this product is particularly suitable for a healthy and balanced diet. -
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. -
The rocky and limestone terrain, like that of the Plains di Caprafico, are particularly suitable for the cultivation of lentils. Thanks to this terrain the legume cooks quite quickly (20/25 minutes), without requiring soakage. -
This “Artisan made” pasta is produced in the Valley “di Fara San Martino” in the Abruzzi mountains in Italy. The main characteristics are the purity of the water used, the semolina flour, the equipment and the know-how. Fresh water from the source close to the River Verdi, ventilated climate and the direction of the “Pastificio” Mr. Giuseppe Cocco guarantee this traditional pasta taste and flavour. -
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. -
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Thanks to its light and smooth flavor, the Ligurian extra virgin olive oil is an essential component for the most refined cuisine, because it does not obscure other flavors but raises them with unimaginable class. The continued search for high quality has also led this product to be counted among the first to obtain the title of D.O.P. (Protected Designation of Origin) – Riviera Ligure. -
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! -
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Extra virgin olive oil Frantoia is produced from the olive trees planted in the western Central Hills of Sicily. Three varieties of olives: Nocellara, Cerasuola and Biancolilla are used for this oil. Handpicked from the trees, they are sent daily to the olive press, where they are carefully crushed by traditional granite grinders. A cold centrifuge system is used for extraction guaranteeing maximum hygiene. Tradition and advance technology are joined together in the production of this elegant full bodied gold green olive oil, with a rich aroma, delicate fruity flavour and a slight aftertaste of sweet almonds. In order to appreciate it at its best, we suggest using it raw on fish, fresh cheese, salad, vegetables and bread. -
Saba is an ancient condiment, known since the time of the Romans and is the result of cooking selected grape musts, especially of Lambrusco or Trebbiano over fire. Saba is what is the main ingredient in the production of Traditional Balsamic Vinegar of Modena. On it's own, Saba has an Incredible fruity flavor with tasting notes of grapes, plums and raisins with no pungency. Try it over your favorite desserts, on fresh fruit, or over ice cream. -
The Calogiuri family has been making olive oil in Lizzanello (Puglia Region) Italy since 1825. The Aromatic Extra Virgin Olive Oils from Calogiuri are born from the natural infusion of spices, herbs or fresh fruit. A six generation family tradition guarantees the quality of these condiments, ideal to enhance the taste of your favored dishes. This olive oil is great for seasoning bruschetta, fish, and shellfish. -
The Calogiuri family has been making olive oil in Lizzanello (Puglia Region) Italy since 1825. The Aromatic Extra Virgin Olive Oils from Calogiuri are born from the natural infusion of spices, herbs or fresh fruit. A six generation family tradition guarantees the quality of these condiments, ideal to enhance the taste of your favored dishes. This olive oil is great for seasoning bruschetta, fish, and shellfish. -
Good for snack, breakfast, and making pastries as tiramisu with Pavesini. -
Known in Italy as Savoiardi, ladyfingers are a sweet, fairly dry, finger-shaped sponge cakes. Ladyfingers are often used in making the classic Italian Tiramisu, or enjoying with a cup of your favorite coffee or tea. -
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. The most famous and beloved pasta format in the world. Their diameter makes them versatile and suitable for any type of seasoning. In 1800 the Lazzari ate them in the streets of Naples and they became a real attraction for the city. They were baptized for the first time “spaghetti” in 1842 by Antonio Viviani because they remembered pieces of spago, twine. drying SLOW cooking time 9 MIN italian durum wheat 100% al dente cooking time 8 MIN drawing BRONZE PASTA DI GRAGNANO P.G.I. -
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The Vesuvius cherry tomatoes is a tomato variety cultivated only in this area. It has an oval shape and a small goatee end. The Vesuvius cherry tomatoes having a thick skin, which acts as a wrapper for a compact pulp, can be canned for a long time . They are traditionally picked in clusters and hanged off the balconies, taking for this reason the name of “piennolo” (pendulum). The soils in which this variety grows, are the result of lava millennia stratification and are difficult to reach because they are at an high altitude. For this reason they are also called “mountain production”. -
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. -
Riso Toro Arborio Rice is a type of rice commonly used in creamy risotto recipes. Because of its large, long grains and high starch content, Riso Toro Arborio Rice remains al dente even after being fully cooked, making for a wonderful contrast in texture. -
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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. -
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Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor. Only select Prosciutto from Parma earns the distinctive Ducal Crown Label representing its quality and excellence. -
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For many years the Prunotto Mariangela farm has been growing its fruits and vegetables using organic methods. Chemical products are not used, obtaining a genuine product with a traditional taste. We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match. It’s very good pairing on freshly baked bread and butter mountain. We obtain a rich and healthy breakfast or snack! -
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For many years the Prunotto Mariangela farm has been growing its fruits and vegetables using organic methods. Chemical products are not used, obtaining a genuine product with a traditional taste. We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match. It’s very good pairing on freshly baked bread and butter mountain. We obtain a rich and healthy breakfast or snack! -
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. -
For many years the Prunotto Mariangela farm has been growing its fruits and vegetables using organic methods. Chemical products are not used, obtaining a genuine product with a traditional taste. We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match. It's very good pairing on freshly baked bread and butter mountain. We obtain a rich and healthy breakfast or snack! -
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. -
Carnaroli is the king of risotto rice produced by Riso Toro, a high-quality rice with large, full-bodied grains that encompasses six generations of a passion and culture for rice. It originates from the Lombardy farmhouses, where the characteristics of the land and the microclimate are most favourable. Not only is this variety of rice able to retain a perfectly cooked “al dente” style, which makes it popular with chefs, but it also binds harmoniously with all ingredients, creating a perfect result. Cooking time 14-16 min
