Extraordinary Food of Distinctive Quality
Cravot de Barbera – nicknamed Ubriaco (“drunk” in Italian) – is an aged goat’s milk cheese aromatized and matured with Barbera D.O.C. red wine. The well-balanced and rich flavor is a testament to its skillful aging process – it is uniquely aged for two months in cellars, and then two months soaked in decadent and…
Granello di Capra is meticulously crafted following time- honored traditions. Its beautiful and rustic yellow-brown rind gives way to a distinguished paste with a medley of round flavors. As it matures, Granello di Capra transforms into a firm cheese while maintaining its creamy and refined undertones. Granello boasts the following tasting notes: rich caramel, toasty…
Toma di Capra showcases Italy’s beloved cheese-making traditions. Paje puts a slight twist on the popular table cheese Toma by using pure goat’s milk. Its natural gray-brown rind gives way to a creamy and pristine paste. Due to its minimal 40 to 60-day maturation, the texture is smooth and elastic, while retaining firmness. This cheese…
Passionate about using traditional Italian cheese making techniques, Caseificio Paje brings you the finest artisan cheese experiences steeped in age-old practices. The owners Paolo and Denise, a couple that originally worked in technology, founded Paje to produce cheese in harmony with nature and live in better alignment with their lifestyle. At the heart of their…
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…
Pecorone means “Big Pecorino;” this cheese is a fresh and tasty sheep’s milk made using traditional methods and aged for a year. It is firm and almost resembles a cheddar, but with the unique unctuous and rich texture that only sheep’s milk can deliver. It starts with a fruity sweetness on the palate, with more…
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…