Extraordinary Food of Distinctive Quality
Cascina Oschiena is a one-of-a-kind rice producer and biodiversity champion headed by Alice Cerutti in the region of Piedmont, Italy. Classic Arborio, Classic Carnaroli, and farro are just some of the ancient grains they grow on their land, 25 hectares of which have been turned into a nature preserve (where the migratory bird Blacktailed Godwit…
Mezzi paccheri have a wide tube shape, shorter than normal paccheri, and are great baked and with chunky 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…
Calamaretti pasta is a smaller version of the traditional Neapolitan Calamarata pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings. 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…
The Pomodori Piennolo DOP is a small, pear shaped, deep red tomato. The unique characteristics of the Piennolo tomatoes derive from the lava-rich, potassium laden, sandy soil of the National Park of Mt. Vesuvius in which they grow. The tomato develops a slightly thick skin to protect itself from the day to night temperature fluctuations…
Pomodorino Gialli are a yellow, small, cherry-like tomato. With less acidity than its red cousins, Gialli are milder and a little sweeter than the red cherry tomato–and juicier too! The 963 g / 34oz versions are sliced tomatoes; the 520 g / 18.3 oz are whole tomatoes in water and salt, or sauced tomatoes.
Gentile’s San Marzanos come directly from volcanic soil near Mount Vesuvius, rich in potassium. San Marzanos are long, thin plum tomatoes and are are famous for their sweetness and low acidity, making them ideal to accompany meats and cheeses. The 928 g / 32.5 oz versions are sliced tomatoes; the 520 g / 18.3 oz…
This salami from Golfera is produced following an ancient “homemade” method, cased in natural gut and tied by hand. It’s made with select cuts of Italian heavyweight pigs. This is all Italian pork—the swine are born, raised, and slaughtered in Italy. Salame Romagnolo is a medium grain salami with a delicate touch of pepper. The salami…
This 24-month Parmigiano Reggiano comes from over six decades of combined cheesemaking from two of the highest quality dairy co-ops that merged together to form Caseficio di Gavasseto e Roncadella. Their combined styles have blended to form a sweet and salty balance, and cover the full spectrum of what makes their Parmigiano Reggiano exemplary. They…
An historic merger of two neighboring dairies on a mission to achieve more together, Caseificio di Gavasseto e Roncadella is a Parmigiano Reggiano co-operative that sources from 17 local farms. Located in the Reggio Emilia plain, the co-operative is directed by two iconic master cheesemakers, one of whom is the only Parmigiano-Reggiano woman master cheesemaker,…
Since the 1950’s, the population of Bianca Modenese cows has shrunk to the point of near extinction in some regions. Today’s population measures in the 100’s. Caseificio Rosola di Zocca is a seven member cooperative of small farms that use a five-year rotation of meadow pasture to maintain a biodiversity of feed that gives strong…