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Amarena Cherry Mosto Cotto “Mosto cotto” means “cooked must” in Italian. Grape must is the unfiltered juice produced when grapes are pressed. You may be familiar with the term because grape must is cooked down and then aged to produce fine balsamic vinegars. However, the must in mosto cotto isn’t aged, so it doesn’t develop a vinegar’s zing.  Plain mosto cotto has an incredibly full grape flavor and is a traditional condiment and ingredient in Italy’s Abruzzo region. This mosto cotto has been blended with Amarena cherry juice, an Italian tart cherry variety. The finished syrup is very grape-y, tart and absolutely delicious. |
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Premium Italian Honey I really want to meet Dr. Paolo Pescia, because I suspect his doctorate is in deliciousness and I want an internship. This second-generation Italian bee keeper practices “nomadic bee keeping.” What does this mean? It means he takes his bees on road trips. When he wants to make his acacia honey, he drives them to a protected national park in northeast Tuscany where they collect pollen from tons of acacia blossoms to make gorgeous, delicate, very pour-able honey. When he wants to make wild heather honey, they hit the road again, and the bees go to work pollinating vast expanses of heather facing the Mediterranean, overlooking Corsica & Elba. The resulting honey is naturally partially crystallized, thicker, richer and darker than the acacia.From the comb to the jar, every other aspect of the production process is done completely by hand. |
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Italian Pine Nuts Pine nuts are a favorite ingredient of many pastry chefs and fans of Italian cuisine. They have an almond-esque flavor with an extra piney-resinous note. The US market has been flooded with cheaper Chinese pine nuts for the last few years, and real Italian pine nuts have become hard to find over here. What’s the big deal? They’re from different varieties of pine tree, and Chinese pine nuts are darker and oilier with a less balanced flavor…see Chinese pine nuts vs. Italian pine nuts for more information. We’re particularly excited to offer wild, certified organic Italian pine nuts. |
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Montepulciano Red Wine Grape Conserve Thick, powerfully flavored preserves made from montepulciano red wine grapes. This is no simple grape jam. This conserve is thicker, stronger and can be used as an ingredient as well as a spread. Try stirring it into sauces, especially for roasted meats. |
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Tropea Onion Balsamic Vinegar Jelly The richness of caramelized sweet red onions and the tangy, fruity zing of balsamic vinegar in a jar at your beck and call. Try this on meats, try it on baked potatoes with sour cream, try it with pates or cheese. The important thing is to try it, because this stuff is really, really good. |
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Candied Sicilian Orange Peel Aromatic Sicilian orange peel candied with honey and sugar. Delicious minced for baked goods and a beautiful garnish, it can also be used in savory sauces and cocktails. |
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Sicilian Wild Fennel Seed More potent, more aromatic, more wild than what you have in your spice cabinet. If you love fennel, you should give this a try. |
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Austrian Elderflower Syrup If you’ve had something flavored with elderflower before, it was probably made with either St. Germain liqueur (very tasty) or elderflower syrup sold by a certain furniture purveyor. This syrup is not like that syrup. It has a much more powerful and complex flavor, honeyed, tangy, floral…evoking tropical-fruit. It makes incredible cocktails, it makes incredible sorbet. Stir five parts syrup into one part water (it’s particularly good with sparkling water) and it makes an incredible elderflower cordial. You’ve got to try it.Check out our elderflower syrup recipe collection (more coming soon) for some ideas. |
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Dried Nora Chilies Not spicy at all, these sweet peppers from Spain bring an earthy-chile flavor to dishes along with a lot of red color. They’re used in traditional Spanish soup, stew, paella and romesco recipes…especially ones from eastern Spain. |