Extraordinary Food of Distinctive Quality
Bucatini is aptly named after the Italian word Buco, meaning “hole.” It is a thick spaghetti-like pasta with a hole running through the center. Bucatini is popular throughout Lazio, particularly Rome. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which…
Eliche is also known as fusilli and is a cork-screw shaped pasta. 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 molds create…
This sweet ham, cured in the town of Langhirano, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The 4th generation family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in…
Fruity, elegant and harmonious, yet showing verve and character, this oil springs from the slopes of Ama, in the Chianti Classico zone. The orchard is maintained by hand and the olives are hand-picked, so as not to damage the trees. Only a few hours pass between harvest and the start of the oil processing, which…
Slices of white melon are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. Perfect with aromatic cheeses like Provola, Bitto or Bra.
Slices of pear are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. The most appreciated by those who love traditional mostarda. beside meat and cold cuts, it can be served with…
Small whole figs are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. Delicious when combining with Salame or with fresh and blue cheeses, Burrata or Mascarpone.
Traditional cheesemaking at its finest, every Parmigiano Reggiano fan should try the cheese made with the milk from Red cows (Vacche Rosse) as it was originally. Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited…
Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over…
Like the spicy notes in Gorgonzola blues? Take it further with this hybrid: creamy young blue cheese + hot red pepper flakes. This playful riff knocks Pepper-Jack out of the ring!