Gentile Bucatini Pasta
Gentile [gen-tee-lay] Pasta — a chef favorite for its superior taste and forgiving nature— it maintains its texture even when overcooked and/or reheated. The shape “Bucatini” [boo-ka-tee-nee] looks similar to spaghetti on the outside but means “little holes” and refers to the hole in the center of each noodle, which traps sauce and yummy flavors and provides an incredible depth of flavor and texture. (Plus, it’s just fun to eat!)
San Marzano Jarred Tomatoes from San Nicola dei Miri
Some tomatoes are labeled “San Marzano” referring to the type of tomato, and not necessarily where the tomato was grown. These DOP tomatoes are the real thing— San Marzano tomatoes from the area around Napoli where this variety originated— packed in a jar (as opposed to a can) these are about as close as you can get to the original tomato without booking a flight to Napoli and digging around in the volcanic soil yourself. Use it in Simple Sauce and its many variations!
Umbrian Extra Virgin Olive Oil, D.O.P.
This typical Umbrian oil is a blend of Moraiolo, Leccino, and Frantoio olives grown in central Italy, specifically the beautiful area around Spoleto and the Assisi hills. Simply put, this oil is spectacular; enjoy its fruity flavor and slightly peppery finish on crusty bread, or drizzle as a finishing oil on all your savory dishes.
Malpighi Saporoso Riserva 6 year Balsamic Vinegar
Saporoso means “tasty” in Italian and this traditional balsamic vinegar of Modena definitely lives up to its name. The aging process of six years in wooden barrels, and then an additional six months in steel barrels, produces an incredible balsamic – a richness in density, color and taste that will instantly make your everyday dishes more special.
Noccioliva Chocolate Hazelnut Spread with Olive Oil
You may be familiar with another famous Chocolate Hazelnut spread… Well, if you can believe it— This one’s even better! Small production, and rich extra virgin olive oil (instead of palm oil) lend a rich aroma and incredibly silken texture to this spread— try it on a slice of toast with a sprinkle of sea salt, drizzled over crepes, baked into bread pudding, or simply served with fresh fruit and biscotti for dipping.
Antonio Mattei Biscotti di Prato with Almonds
Small and blissfully simple, these biscotti are the real thing! Made from sugar, flour, eggs, pinenuts and almonds, they go great with a cup of espresso or Vin Santo (a sweet, dessert wine). Hand-made by Francesco Pandolfini and family in Prato, Italy just as they have been for generations— everything from the shaping of the dough to the tying of the ribbon is done by hand.
Flour-Sack Dish Towels
The only towel you’ll want to use in the kitchen! The soft absorbent white cotton complements any kitchen and is great for everything from drying and shining spotty stemware, to covering and wrapping doughs and breads fresh out of the oven.