Extraordinary Food of Distinctive Quality
This fruity extra virgin olive oil comes from olives in the first stages of ripening, creating a full-bodied and decisive aromatic oil that is pleasantly spicy with a slight bitter after taste. This medium bodied oil with an emerald green hue pairs well with strong flavors. It is perfect on bruschettas, salads, red and other…
Located in Trevi, a small town in Umbria, Flaminio Fruttato’s olives grow in stony, well drained soil. Olives are hand-harvested, then pressed within 12 hours using cold extraction. Harvest typically starts at the beginning of November. The harvest takes place between mid-October and mid-December.
Casarecce means “homemade.” It is a shape typical of Sicily and central southern Italy. It is a twist of pasta that holds sauce well. 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…
A long strand pasta, linguini is slightly thicker than spaghetti and can be used in traditional spaghetti recipes. The root of the word linguini means ‘tongue’ and linguini means ‘little tongue.’ The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which…
Caseificio Rosola di Zocca’s Bianco Modenese (White Cow) Parmigiano Reggiano has a soft, straw-yellow color and a granular texture. The taste is rich and dense but full of subtlety. Its strength is offset by a well-balanced velvety butter feeling. The essences of the Appennine meadows offer intense and persistent aromas. The White Modenese cow milk…
The word spaghetti come from the word ‘spago’ which means ‘string’ in Italian. 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…
Vesuvio is a pasta version of Mt. Vesuvius, the stratovolcano in the Gulf of Naples best known for its eruption in the first century. 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…
SALCIS was founded in 1941 during WWII with the goal of unifying the Tuscan Salamis producers in the area of Siena. The Morbidi family, which owns SALCIS today, traces its ownership back to Armando Morbidi, a society founder and owner of many Siena shops beginning in 1925. In the 1960s, the Society started its own…
In Naples, Mafalde were once known as ‘Fettucelle of the Rich’ and subsequently dedicated to Princess Mafalda of Savoy and renamed “Mafaldine”. These are long, wide, flat noodles with rippled edges that are narrower than lasagna but able to stand up to a rich cream or meat sauce. If tossing with sauce, lasagna and mafalde…
Lasagne is a classic Neapolitan shape. It has a special place on the Mardi Gras table known as Lasagne di Carneval. This dish typically is made with a Neapolitan meat ragu of pork and beef and may include slices of hardboiled egg. The selected semolina wheat used in this pasta is strictly of Italian origin and…