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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. -
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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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. -
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. -
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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. -
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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. -
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. -
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. -
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. -
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. -
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®” -
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
