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Pecorino is a semi-hard table or grating cheese produced in Tuscany, Italy, exclusively from sheep's milk. It has a yellowish rind with a very firm pate, and a flavor that is fragrant and savory. -
Sa fregula Sarda, (Fregola Sarda) a typical Sardinian product, is made by adding water to bran contained in a basket, and moving the hand in a circular motion. Following this process, little quantities of pasta with a spherical shape are obtained; they are sifted and selected in small, medium and large size and finally toasted in the oven where they assume their typical burnish coloring. Ideal for soups, with a marinade sauce, as a side dish, but it's also perfect as a complete meal. -
Originally from Italy's Spaghettini are long, golden strings of pasta that are thin and delicate. -
The company was founded by Benedetto Scalia in Sciacca (Sicily), a city famous for it's fishing fleet. Their anchovy products are carefully processed by the women of Sciacca using traditional techniques. Scalia Benedetto in Sicily is one of the most reliable producers of anchovies now being imported to this country. The quality and flavor are amazing! Scalia Anchovies Fillets are in Extra Vergin Olive Oil. Product of Italy -
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This red wine vinegar is made from Trebbiano wine and has a bold flavor. Made from select-harvest Italian grapes, this delicious bold red wine vinegar is a great complement for any salad. Perfect for use in dressings, sauces, and marinades. -
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100% made from Italian White Wine and naturally fermented then barrel aged to this fine quality Vinegar. -
In 1760 great-great-grandfather Francesco Calogiuri was a cook to a noble family in Lizzanello, whose surname was Chiurlia. As cook for this family, Francesco employed a dense cooked grape must to bring out the full flavour of the local cuisine. The same grape must was also used as a medical restorative remedy. In the beginning of the 19th century, after the Chiurlias family moved to Naples, Pietro Calogiuri, Francesco Calogiuri’s son, became a small local olive oil producer, whilst at the same time perfecting the recipe of his cooked grape must. In 1825 Leonardo Calogiuri, Pietro Calogiuri’s son, opened a small business selling olive oil and wines. During this period he began to use, for his own family’s use, the cooked grape must handed down from his father, and called it “Vincotto”. This tradition has, since 1825, passed through six generations to the present day. About twelve years ago Gianni Calogiuri, a direct descendant of Francesco Calogiuri’s, using the family’s very long aged stock of “Vincotto®”, decided to develop and commercialize the product. He also registered the name “Vincotto®” -
Seasonello Aromatic Herbal Salt (10.5 oz) is a delicious and healthy Italian condiment made from a blend of fresh harvested sea salt, rosemary, garlic, sage and pepper. Owing to the flavorful aroma of these fresh herbs, Seasonello enriches meat, poultry, fish, potatoes, sauces, vegetables and hamburgers. -
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. -
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Don Luigi Dried Porcini Mushrooms grade A (Boletus Edulis and it's group) are intensely aromatic, with a fine rich taste. Porcini mushrooms grow in woodlands and may contain soil particles. Soak anywhere from 20 to 30 minutes in warm water before using.Imported from Italy. -
Extraordinarily thick and dense and with a pleasantly sweet aftertaste; from the old recipe of Riccardo Giusti, a selection of the latest harvest and a long aging in the antique barrels of Giusti's family renders this round, full bodied balsamic. To be added directly to all foods as a thick, dense sauce, it is ideal for grilled meats and fish, cheeses, fruit and also devoured alone. It won first prize in the 2009 tastings organized by "Der Feinschmecker" the most qualified food and wine magazine in Germany. It also won "Best Vinegar in class" at the 2008 New York fancy Food Show. Renowned not only in Modena, but around the world as the largest antique collection of rare barrels, dating as far back as the 1500s, is the “Gran Deposito” (Great Reserve) of Giuseppe Giusti. Reputable balsamic vinegar is extracted after years of aging and mixing with vinegars made throughout the centuries in the oldest barrels, drawing aromas and flavors already created centuries before.
