Extraordinary Food of Distinctive Quality
Selenio (coloquially meaning “soft soul” in Italian) is one of the oldest small round variety of rice grown in Italy. It has a crystalline grain with no pearl. Selenio’s lower amylose content makes it sticky, so it is perfect for arancini, sushi, fusion dishes, puddings, and other desserts. It also has a lower glycemic index…
A Marzolino is an Italian sheep’s milk cheese traditionally produced in the springtime when cows could finally feed on gresh grass; “Marzolino” in Italian means “March cheese.” At SALCIS, this 100% sheep’s milk cheese is made in the rolling hills of Tuscany outside Siena in this locally beloved spring style, however, they are made all…
Meaning “Big Pecorino,” this cheese is a fresh and tasty sheep’s milk made using traditional methods and aged for a year. Pecorone is firm and almost resembles a cheddar in texture, with a fruity sweetness on the palate, and a slightly bitter spiciness at the finish!
Tubettoni is a small, smooth, tube-shaped pasta, perfect for brothy soups or creamy sauces. 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 also gives the pasta a golden color. Bronze cut pasta…
Tubetti Rigati is a small, ribbed/ridged, tube-shaped pasta, perfect for brothy soups or creamy sauces. 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 also gives the pasta a golden color. Bronze cut…
Lumaconi is a pasta shaped like a snail shell, perfect for thick sauces, soups, or stuffed with cheese. 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 also gives the pasta a golden…
Forno Gentile bakes traditional recipes with the highest quality ingredients and without preservatives. Bauletto is a light, sweet Italian leavened bread (like brioche) typically eaten at breakfast. It is similar to Panettone, but denser and more compact, and perfect for starting the day – or as a dessert or snack! Choose from four decadent flavors.
These are handmade Italian cookies that start with a delicate shortcrust pastry. This envelops a mixture of biscuit crumbs, sponge cake, chocolate, honey, and black cherry syrup. The surface is covered with a sugar glaze and a delicate apricot jam. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery…
Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry that wraps around a filling of apricot jam. These cookies are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies, and breadsticks are prepared in the traditional way with…
Mista corta means “mixed short.” This mixture of small shapes comes from the old families’ habit of keeping various pasta shapes leftovers and putting them altogether into a single soup, usually with legumes or one that is vegetable-based. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best…