"Acquerello is the Rolls Royce of rice." - Alain Ducasse
"Acquerello is one of the very last authentic products." - Frédy Girardet
We are the only direct to consumer retailer of the 7 year aged Acquerello Carnaroli rice. All the rest of this rare and fabulous product goes straight to prestigious restaurants around the world!
One of the key points to perfection is the aging process. To age properly, the freshly harvested crop must be stored, as long as possible, in unique steel silos at a constant controlled temperature, because during this period the starch, combined with the oxygen, optimizes its culinary characteristics.
Acquerello is the rice grown, aged, whitened, and packed in Italy on the Colombara farm by the Rondolino family.
It is the ultimate rice: first the unhusked rough rice is aged to perfection for at least seven years, then it is whitened slowly using "The Helix" where grains rub gently one against the other, and finally it is restored with its most precious element, the embryo or germ. This re-enrichment of the refined rice with its germ restores the most valuable nutrients of brown rice.
Known as the "king" or the "caviar" of Italian rices, Carnaroli is the preferred risotto rice in most regions of Italy. Acquerello Carnaroli rice is classified as "Extra rice" for its quality. In order to preserve its characteristics perfectly, Acquerello rice is vacuum sealed in unique enameled tins.
Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto. For instance, Arborio rice is widely available, and sometimes suggested, for risotto. We are not fans of Arborio for risotto. Compared to Arborio, Carnaroli rice has a smaller grain size, and higher starch content. This means Carnaroli can absorb larger amounts of liquid, and thus flavor, from the wine and broth, without overcooking. So your risotto is more flavorful when you use Carnaroli rice. Also, the higher starch content in Carnaroli rice guarantees an ultra-creamy texture that is the hallmark of a superior risotto.
Acquerello's grains stay perfectly intact, absorb flavors exceptionally well, do not bind together, and do not lose starch, proteins, or vitamins. Therefore your risotto is fully consistent, tasty, creamy, and not sticky. Acquerello risotto will always be outstanding.
Acquerello is used in the finest restaurants around the world:
The Carnaroli rice cultivated at Colombara, being the only variety sown since 1997, is 100% pure and therefore produces uncontaminated Carnaroli seeds.
Once you have tried it, you will never look back!
Click here for risotto recipes!
500 gram (1.1 pound) metal tin (about 6 servings)
It is the ultimate rice: first the unhusked rough rice is aged to perfection for at least one year, then it is whitened slowly using "The Helix" where grains rub gently one against the other, and finally it is restored with its most precious element, the embryo or germ. This re-enrichment of the refined rice with its germ restores the most valuable nutrients of brown rice.
Corn flour polenta is popular in northern Italy. In recent years, many farmers have brought back heirloom corn varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in our Ritrovo Selections coarse-ground organic slow-cook polenta. They give added flavor to polenta dishes and are non-GMO. Serve with braised meats, grilled vegetables, as polenta incatenata with beans, vegetables, grated cheese and extra virgin olive oil, or slice thinly as a base for cold dishes.
Make some of these recipes:
500 gram (1.1 pound) sealed bag
Villa Manodori Aceto Balsamico (authentic balsamic vinegar) “Artigianale” is a carefully crafted labor of love from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Made in the tradizionale style and produced in limited quantities, the condiment is a combination of traditional balsamic and aged red wine vinegars. Maturing for a decade or more in barrels of oak, chestnut and juniper, the vinegar develops a shiny ebony color, pleasant woody aroma, raisin-sweet, tart taste and maple syrup texture. A true original, this versatile condiment is enjoyed as an alternative to precious traditional balsamic.
2001 Award - Winner Outstanding Vinegar at the Fancy Food Show
Drizzle this Balsamic Vinegar on:
250 milliliter (8.5 fluid ounce) glass bottle
Buy 2 or more, and get them for only $50 each!
Villa Manodori's Tradizionale Balsamic of Modena is Extra Vecchio (Gold Seal) and submitted to the Consortium of Modena only after being aged at least 75 years. Each bottle is packaged in Consortium glass that bears the Consortium Seal, to signify authenticity, alongside Villa Manodori‘s logo.
The top balsamic vinegar from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Chef Massimo Bottura‘s booklet of recipes is also included.
Limited annual production, we only get 6 a year, packaged in authentic consortium-approved glass and gift boxed.
100 milliliter (3.3 fluid ounce) glass bottle in a gift box
Boldly aromatic and green. This Sardinian Olive Oil is pressed from olives immediately after harvest with a top-of-the-line cold extraction system.
Produced and bottled by Giuseppe Fois “Accademia Olearia” (Olive Oil Academy) with olives grown, harvested, and pressed at the Giuseppe Fois “Accademia Olearia” (Olive Oil Academy) Estate in Italy.
500 milliliter (16.8 ounce) bottles
The annual tasting of freshly pressed olive oil is a generations old tradition in Italy. Green olives are harvested, and pressed just in time for the holiday season. Unlike other olive oils, these Novello (meaning new or fresh in Southern Italy; in Northern Italy they use the term Nuovo) extra virgin olive oils do not spend any time in the settling tank which yields a zesty olive oil. One must taste these truly fresh extra virgin olive oils and experience their fabulous vibrancy in order to understand why food loving Italians look forward to the yearly Novello release!
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La Bella Angiolina harvests these Taggiasca olives late, late, late in the season when the olives are fully mature. They then use cold-extraction to create this velvety smooth, unfiltered, extra virgin olive oil. This unique extra virgin olive oil is unlike any other you will find since most olive oils are pressed early in the harvest season. Try this 100% Ligurian late-harvest extra virgin olive oil for yourself and taste the difference.
Suggested for salads, baked goods, desserts, seafood, pestos, and meat sauces.
Back in 1462, Sir Francesco Divizia, wealthy Lord of Perugia, bought huge parcels of land and devoted himself to the cultivation of olives. This exceptional, unfiltered, D.O.P. extra virgin olive oil is the product of more than 550 years of family tradition, knowledge, and expertise. It is a remarkable, and unique, olive oil worthy of a place in your kitchen.
D.O.P. Riviera Ligura
Produced and bottled by La Bella Angiolina with olives grown, harvested, and pressed at the La Bella Angiolina Estate in Liguria, Italy.
Antonino Mennella is a passionate young extra virgin olive oil producer from the Salerno area of Campania, Italy. On his small 2,000-tree farm he produces this limited edition Raro ('rare') extra virgin olive oil by removing the pits of the Ravece and Rotondella olives, and then only pressing the remaining fruit. This process is known as "denocciolate".
This pitting before pressing is unique, and it creates an extraordinary extra virgin olive oil unlike any other you will find.
Antonino uses advanced pressing and processing technology to produce a super extra virgin olive oil with double the average content of polyphenol antioxidants, and an astoundingly low level of free oleic acid. As a result, this extra virgin olive oil has almost the same level of freshness as an olive still on the tree.
La Madonna dell’Olivo has optimal levels of vitamin E tocopherols, and Omega-3 and Omega-6 fatty acids. This extra virgin olive oil has a remarkably well balanced flavor profile and is thus a ‘double winner’ -- an elixir of good health with amazing flavor.
This is a deep, intensely fruity extra virgin olive oil with irresistible aromas.
"My objective," says Antonino, "is to fight uniformity and exalt differences." Try this Raro Extra Virgin Olive Oil and you will see exactly what he means!
Produced and bottled by La Madonna dell’Olivo with olives grown, harvested, and pressed at the La Madonna dell’Olivo Estate in Italy.
Tommaso Masciantonio is one of only two dedicated growers in Abruzzo reviving the Intosso olive in a small area of Casoli, Abruzzo, at the foothills of the Maiella Mountain. The small Intosso tree thrives, even in the cooler temperatures, in a unique plateau rich in limestone soils. With Tommaso’s constant attention to production quality at every stage, the result is a unique and intensely flavored olive oil.
96 bottles came into the USA. We were lucky enough to be allocated 12. GRAB THEM!
Produced and bottled by Tommaso Masciantonio with olives grown, harvested, and pressed at the Tommaso Masciantonio Estate in Italy.
Made in the prestigious Monte Iblei zone of southeastern Sicily, Marino's Novello Organic Extra Virgin Olive Oil contains 100% Tonda Iblea olives. This hand-harvested, early-picked, 100% organic, extra virgin olive oil is made in small quantities. We only get 24 bottles a year!
The annual tasting of freshly pressed olive oil is a generations old tradition in Italy. One must taste these truly fresh extra virgin olive oils and experience their fabulous vibrancy in order to understand why food loving Italians look forward to the yearly olive oil release!
This very special organic extra virgin olive oil has earned the Marino family:
We love this flavorful, unfiltered, organic extra virgin olive oil, and think you will too!
Produced and bottled by the Marino Family with olives grown, harvested, and pressed at the Marino Estate in Italy.
500 milliliter (16.8 fluid ounce) glass bottles
The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s "gold coast" olive zone. There Massimo Sisani, third-generation descendant of Eugenio Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art processing of early, hand-harvested, 100% Moraiolo olives results in an organic monovarietal extra virgin olive oil with intense yet harmonious flavors.
Trampetti's high polyphenol levels (indicating quality of fruit), and low free oleic acidity levels (indicating freshness), have perennially put it at the top of all Italian extra virgin oils.
Each bottle is silver-wrapped to protect freshness and its back label is harvest-dated.
Featured yearly among Italy's Best Quality Italian Olive Oils.
Only Extra Virgin Olive Oil to Receive Best-In-Category NASFT nomination (2003).
Produced and bottled by Trampetti with olives grown, harvested, and pressed at the Trampetti Estate in Italy.
500 milliliter (16.8 fluid ounce) silver foil wrapped bottle
We are so proud to be able to offer you our own branded extra virgin olive oil. Our goal was simple, to find an amazing extra virgin olive oil from Italy for daily use. We asked for it to be full bodied and delicious. We also asked for a price point below $30.
The wonderful people at Trampetti came through with their leccino/frantoio olive blend. They continued to meet the highest standards, as one would expect from Trampetti, and meet our goals as well.
The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s “gold coast” olive zone. There Massimo Sisani, third-generation descendant of Eugenio Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art mechanical (vs. chemical extraction which is inferior) processing of early hand picked olives results in an extra virgin olive oil with intense yet harmonious palate.
Trampetti’s high polyphenol levels (indicating quality of fruit) and low free oleic acidity levels (indicating freshness) have perennially put it at the top of all Italian extra virgin oils.
500 milliliter (16.8 fluid ounce) bottle
The Savini family business is world famous for their truffles. Since the 1920s, the family tradition of handcrafted truffle products has passed down over four generations.
The truffles are individually selected by Luciano and Cristiano Savini. They are personally out with the truffle hunters in the heart of Tuscany so they can guarantee the highest quality and ensure the origin of each and every truffle. The production of truffle products, like this exceptional truffle butter, is then carried out using traditional methods and solely at the request of the importer. This guarantees both the freshness of the product and the 'shelf life'. Every jar shows a "best by" date so you know you are getting the freshest butter available. Large visible pieces of real truffle are in every jar.
Buy 2 or more, mix and match, truffle butters and get them for only $25.00 each! That's a 16% savings!
Shelf stable. Refrigerate after opening.
80 gram glass jar (2.82 ounces)
New BIGGER Jar. We used to sell a 90 gram, now we have the 180 gram for less per ounce.
The Savini family business is world famous for their truffles. Starting in the 1920s, and continuing to this day, the family tradition of handcrafted truffle products has spanned over four generations.
During the harvest, the truffle gatherers collect both large and small truffles. The biggest ones are sold fresh to restaurants, while the smaller ones, with equally impressive flavor, are sliced, and through a very special proprietary method, preserved in olive oil. The flavor is identical to the fresh truffles, with the added benefit that you can keep them unopened in your kitchen for more than a year, and thus can have "fresh truffle flavor" anytime on a moment's notice.
These sliced black truffles are of the highest quality, and the Savini family ensures the origin of each and every truffle. This guarantees both the quality and freshness. Every jar shows a "best by" date so you know you are getting the freshest truffles available.
Ingredients: 50% Italian black truffle (Tuber aestivum Vitt.), olive oil, salt, truffle flavor, garlic, herbs, spice.
6.34 ounce (180 gram) glass jar
This Casina Rossa extra virgin olive oil with black truffles (Tuber Aestivum which is the summer black truffle found in Europe) is aromatic yet subtle, extremely versatile, and great on risottos, pastas, pizzas, and popcorn! A real piece of truffle is in every bottle.
Nicola DeLaurentiis and his wife Paola operate Casina Rossa in the Abruzzo region of Italy. They are driven to tirelessly invent, improve, innovate, and refine their products.
Casina Rossa produces this extra virgin olive oil with black truffle by traditionally cultivating and harvesting Gentile, Intosso, and Ghiandaro olives from their family-owned trees. By coupling these traditional methods with modern continuous cycle processing, they produce a first class extra virgin olive oil. Try this extra virgin olive oil with black truffle on antipasti, risottos, and pastas.
Produced and bottled by Casina Rossa with olives grown, harvested, and pressed at the Casina Rossa Estate in Italy.
Do not be fooled by other truffle oils that use grape seed, sunflower, safflower, or even "olive oil"... if they went cheap on the oil you know they went cheap on the truffle. Demand "extra virgin olive oil," the best. Plus those other "truffle oils" do NOT have actual pieces of truffle in them, another cost cutting step which gives their truffle oils a chemically taste. YUCK! So they went cheap on the truffle too.
Only buy truffle oils, like this one, that use extra virgin olive oil and that have actual pieces of REAL TRUFFLE in EVERY bottle. That way you can guarantee you will get the pure truffle flavor you expect, and demand.
It is a difference you can taste!
100 milliliter bottle (3.5 fluid ounce)
I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Made in the village of La Morra, outside Alba, world-famous for wine and black & white truffles, each product is made in small lots according to regionally-inspired recipes with careful attention to maintaining freshness and homemade goodness.
This white truffle extra virgin olive oil is both aromatic and finely balanced. Each bottle, using top quality extra virgin olive oil, contains actual pieces of white truffle (Tuber magnatum pico, found in northern and central Italy). Spectacular in casseroles, vegetable and potato dishes, soups, gravies, meat sauces/entrées.... this is truly a chef's companion. On hot pizza, and on popcorn, it's perfect!
No preservatives!!
Do not be fooled by other truffle oils that use grape seed, sunflower, safflower, or even "olive oil"... if they went cheap on the oil you know they went cheap on the truffle. Demand "extra virgin olive oil," the best. Plus those other "truffle oils" do NOT have actual pieces of truffle in them, another cost cutting step which gives their truffle oil a chemically taste. So they went cheap on the truffle too.
Only buy truffle oils, like this one, that use EXTRA VIRGIN OLIVE OIL and that have ACTUAL PIECES of REAL TRUFFLE in EVERY bottle. That way you are guaranteed to get real, pure truffle flavor. It is a difference you can taste!
3.3 fluid ounce (100 milliliter) bottle
I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Made in the village of La Morra, outside Alba, world-famous for wine, and black and white truffles, each product is made in small lots according to regionally-inspired recipes with careful attention to maintaining freshness and homemade goodness.
This Black Truffle Honey is a gorgeous, well-balanced version of the classic condiment. This black truffle-infused honey has a millefiori honey base with a richness to match the subtle infusion of real Italian black truffle: a whole flake is visible in every jar.
3.88 ounce (110 gram) net weight jar
This lush spread brings together the wonderful flavors of northern Italian cuisine: mushrooms, hazelnuts, truffles, and aged cheese. We love to use it when making crostini, creating a flavorful sauce for pasta, and topping cooked chicken or grilled steak.
I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Made in the village of La Morra, outside Alba, world-famous for black & white truffles, each product is made in small lots according to regionally-inspired recipes with careful attention to maintaining freshness and homemade goodness.
Ingredients: Champignon mushrooms (Agaricus Bisporus), olive oil, Summer Black Truffle (Tuber Aestivum Vitt.) 10%, Parmesan cheese (milk, salt, rennet) 10%, white wine, hazelnuts 4%, lemon juice, pine nuts, salt, flavors, lactic acid.
3 ounce (85 gram) glass jar
In the beautiful Tuscan hamlet of Loro Ciuffenna, Sandra Masi, Viviano Venturi, and their small, skilled crew produce an amazing variety of organic products. Their focus is on regional, traditionally-inspired dishes created from local recipes and containing heirloom cultivars. Their 100% organic product line is internationally acclaimed. All Radici products are known for pure, focused flavors that elevate any home-cooked meal to restaurant quality.
This is a traditional Tuscan staple made into an American classic using Heirloom Cannellini beans from the province of Lucca (Cannellini di Lucca). These wonderful, organic white beans are cooked until tender, and then flavored with extra virgin olive oil, sage, and a pinch of salt. It makes for a delicious instant antipasto or side dish.
And remember to save the extra virgin olive oil for drizzling on bread, or for your favorite salad dressings!
Ingredients: Cannellini beans, extra virgin olive oil, salt, sage.
12.7 ounce (360 gram) jar
Ciacco has combined their best-selling Alba white truffle oil, chunks of real Italian black truffle, and classic white beans for this savory dish. Use it to top crostini or bruschetta as an appetizer, or bring it to the main table on top of polenta or filet mignon. I can also be served as a side dish with beef, veal, or chicken.
Ingredients: Canellini beans, extra virgin olive oil, Black Summer Truffle (Tuber Aestivum Vitt) 1%, salt, garlic, aroma.
9.9 ounce (280 gram) net weight jar
Tender, baby, HULLED organic chickpeas from Chianti. Ready-to-eat; packed in extra virgin olive oil with a sage leaf.
Ingredients: chickpeas, extra virgin olive oil, salt, sage.
Radici of Tuscany's Organic Artichoke hearts are packed in extra virgin olive oil with a hint of seasonings. Called Carciofi in Italian, these tender organic artichoke hearts are irresistible.
Everyone who tries these organic artichokes says the same thing, "these are the best artichokes I have ever had!". We wholeheartedly agree.
Certified organic.
Ingredients: Artichokes, extra virgin olive oil, vinegar, salt, spices.
9.9 ounce (280 gram) jar
Sweet whole figs with Barolo, “the King of Wines”. An elegant companion for cheese plates and meat dishes.
I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Made in the village of La Morra, outside Alba, each product is carefully made in small lots according to regionally-inspired recipes. This artisanal process maintains the vibrant freshness, and homemade goodness, of these amazing figs!
Ingredients: oven-dried figs, water, sugar, Barolo wine DOCG 8%
10.6 ounce (300 gram) glass jar
Daniele dell’Orco hand processes just two ingredients to make this incredibly smooth but rich pastry-quality spread: raw Sicilian almonds and coconut flower nectar. Crafted to purely express the unique flavor of Sicilian almonds, it strikes an ideal balance between sweet and bitter. It is a delicious and healthy way to enjoy something sweet. Try it drizzled over apples, layered in cakes, served with morning pastries, or simply enjoy a spoonful on its own!
Ingredients: Organic unroasted Italian almond paste (82%), organic concentrated coconut flour sap (nectar). Contains almonds. May contain traces of hazelnuts and walnuts.
7 ounce (200 gram) glass jar
Daniele dell’Orco of Cacao Crudo hand blends 65% raw Tonda Gentile Hazelnuts from Piedmont and single origin Peruvian cacao with a touch of coconut flower nectar to create this rich, creamy spread. This layered flavor elevates cakes, toast, pastries, and even coffee. It is so versatile it can even be used for mole dishes and of course is wonderful on cheese plates.
Daniele mixes his Italian food culture, traditions and ingredients with raw cacao beans that are sourced from the highest quality raw materials to highlight the natural floral and fruity flavors of Criollo cacao.
All products are:
Ingredients: Organic unroasted Tonda Gentile Romana hazelnut paste (65%), organic cacao powder, organic concentrated coconut flower sap (nectar). May contain almonds and walnuts.
From their home base in the Abruzzo Region of Italy, the Iacovanelli family (ADI's owners) cares for their bees with strictly organic techniques that blend solid traditions with contemporary innovation. They only harvest their honey when it is fully mature: when flavor, color, aroma, and nutritional content reach their peak.
ADI focuses on organic honey which provides for a strict selection of wild flowers and plantations planted on pesticide-free areas, hives built with natural materials, and a process of honey extraction through centrifugation without adding sugar, additives, or food coloring; and they also never pasteurize thus preserving the pure, natural flavors you expect and demand.
Caramiele is a naturally sweet breakfast, pastry, or dessert spread created by blending sweet golden Acacia Honey with creamy and rich IGP Piedmont hazelnuts. This spread is evocative of caramel but with a nutty and complex finish. It is high energy, all natural, and best paired with fresh fruits, soft cheeses, or ice cream.
Ingredients: acacia honey, hazelnuts
8.8 ounce (250 gram) glass jar
Chestnut flour is a classic in the Ligurian Hills and is considered a defining product on the Mediterranean coast of Italy. La Bella has combined this traditional flour with a ruffled flat short pasta in a tribute to the history of food in Liguria. These short, flat ruffles are meant to look like the ruffled collars of "signorine" of Liguria. You can combine this wonderful pasta with kale and pine nuts for a modern and healthy pasta dish, or make a brown butter, sage sauce, and top with strips of proscuitto.
Ingredients: Organic durum wheat semolina, organic chestnut flour (25%)
250 gram (8.8 ounce) box
These are the only certified 100% Italian Pine Nuts in the USA. They even go through customs with their own certificate of authenticity.
To find these gems Ritrovo scoured Italy, eliminating from consideration any pine nuts that might be blended from Turkish or Greek sources, and completely shying away from the oilier, more rounded and petite, central Asian and Chinese nuts which can cause "pine mouth". They found a certified 100% Italian source of pine nuts, our great friends Nicola DeLaurentiis and his wife Paola at Casina Rossa. We are happy to be able to offer them to you. Enjoy!
Two of our favorite Pinoli Recipes:
1.76 ounces per jar net weight; about 1/3 cup
Crispy and lightly sweet Sicilian caperberries are immersed in white wine and Prosecco. We love them as a garnish to meats, poultry, cheese, crackers, and antipasti. They are also a welcome companion for wine, beer, and martinis.
Ingredients: CaperBerries, White Wine, Prosecco Wine, White Wine Vinegar, Sugar, Sea Salt, Citric Acid.
May contain traces of milk, fish, peanuts, walnuts, almonds, and pine nuts.
Refrigerate after opening.
Casina Rossa has changed the labels to reflect "in wine" which is, of course, inclusive of Prosecco. We are waiting on new photographs.
A 180 gram (6.3 ounce) glass jar.
Hand-picked, mountain oregano from Campania, Italy
From the Alburni Mountains in Campania.
Suggested for roasted bell peppers, fresh feta cheese, veal cutlet, and of course, pizza!
10 gram (0.35 ounce) glass jar
Air-dried, hand-ground Campanian hot pepper. Zesty yet nutty flavor with notes of wood smoke and plenty of heat. Suggested for pasta and beans.
40 gram (1.41 ounce) glass jar
Two words describe the Sicilian terrain where our producer and friend, the Marino family, has generational roots as far back as they can remember: warm and pure.
The Marino family proudly produces organic products on their farm in southeastern Sicily in the Italian province of Siracusa. Their native terroir, enriched by the Sicilian sun, as well as by tradition-bound stewardship, yields deep, pure, amazing flavors.
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Organic Bay Leaf, from Sicilian Laurel, is hand harvested.
Recipes:
This is a micro-production, we only get 12 jars a year. GRAB SOME for your own kitchen!
0.7 ounce (20 gram) glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Wild Organic Sicilian Fennel Seed is hand harvested.
Uses:
This is a micro-production, we only get 36 jars a year. GRAB SOME for your own kitchen!
1.6 ounce (50 gram) glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, these local, fresh, wild, organic capers are hand-harvested and then salted with Trapani Sicilian sea salt. These surpass all the other salted capers we have eaten, their flavor and freshness is beyond your wildest imagination. They will inspire home cooks and chefs to add capers to every meal: from salads and antipasti, to roasted fish and pastas.
This is a micro-production, we only get 24 jars a year. GRAB SOME for your own kitchen!
Ingredients: Capers, salt 20%.
6.4 ounce (180 gram) glass jar
This wonderful blend of ground Italian black truffle and sea salt is irresistible with eggs, grilled vegetables, baked potatoes, french fries, pizza, in soups, and on popcorn!
Main dishes, such as delicate fishes and light pastas, come alive with a sprinkle of this magical salt. Sprinkle it in chicken soup as you put it in the bowl for an amazing flavor!!
Every dish, every bite, becomes a special mouth-watering occasion.
If you love the taste of truffles, this is a MUST HAVE in your kitchen!
A friend of ours keeps it in her purse for those "emergency" trips to fast food burger joints.... TRUFFLE FRIES :)
Featured on Oprah Winfrey's O List and in the December 2009 issue of Bon Appetit Magazine!
3.5 ounce glass jar
Same great salt, in a smaller jar.
Perfect for your desk, briefcase, purse, dorm room, or suitcase. Use it on picnics, and of course it is perfect as a gift.
1.1 ounce (30 gram) glass jar; about the size of a golf ball
Saffron & Salt was inspired by the historical importance of saffron to the traditional rural economy of Abruzzo where producer Casina Rossa is located. Saffron & Salt is beautiful in its vibrant orange color, with whole saffron filaments mixed in, and its captivating flavor is perfect for white meat, seafood, and rice-based dishes.
The unmistakable flavor of saffron, combined with sea salt, will turn your normal dish into something incredible.
Casina Rossa's Fennel & Salt with Organic Fennel Pollen is crafted with top quality sea salt, blended with toasted fennel and organic fennel pollen from Tuscany's verdant Arno valley. This salt is an invaluable condiment for salads and vegetables, and is magic on bruschette, pastas, fish, chicken, pork, and grilled meats.
The unmistakable flavor of fennel combined with sea salt will turn your normal dish into something incredible.
Ingredients: Salt 90% (fennel seeds, black pepper, oregano, white pepper, laurel, grass pepper, curry, fennel pollen, thyme, juniper, pimento, mustard) in varying quantity.
Porcini & Salt is a natural blend of sea salt, sun dried porcini mushrooms, onion, garlic, and other spices. With its wonderful aroma and flavor, Porcini & Salt adds remarkable flavor to almost any cuisine.
Porcini & Salt makes a great rub for veal, pork, poultry, and fish, and we love it as a finishing touch for pastas, risotto, and even mashed potatoes.
The unmistakable flavor of porcini combined with sea salt will turn your normal dish into something incredible.
Ingredients: sea salt, dried porcini mushrooms (Boletus Edulis), green onion, garlic, parsley, basil, black pepper, pink peppercorns, bay leaf, sage.
In the Mediterranean, squid ink is used in many recipes: Paella, risotto, black rice, soup, pasta, and of course Chipirones en su Tinta (squid in its own ink). It is also regularly included in seafood stews. In Italian cooking, it is used to prepare spaghetti al nero di seppia.
Squid ink contains numerous amino acids and polysaccharides, so in addition to being delicious in recipes, it is also known to have many health benefits including treating depression.
Yes this squid ink is the same ink that they squirt at their attackers in order to escape.
Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life.
Ingredients: cuttlefish ink, water, and salt.
3.2 ounce (90 gram) glass jar.
WuWanWo means "forget me not", an apt name for a product with unique origins and an unforgettable flavor. WuWanWo is a collaborative effort between Piranske Soline and Taiwanese soy sauce makers. They weave their centuries-old traditions together to create a soy sauce with a sweet, oceanic aroma, and meaty taste.
This precious sauce is produced using only indigenous black soybeans, Piranske Soline sea salt from the Piran Salt Pans in Slovenia (a very famous salt source), brown sugar, and natural seasonings. This soy sauce is produced with absolutely no preservatives and it uses all non-GMO ingredients. Its balanced yet complex flavor is achieved through a 180 day natural fermentation in traditional terra cotta pots. The sauce is simply extracted from the pots and bottled.
It is an excellent umami foundation for marinades and salad dressings, and it will elevate your dishes to new heights your taste buds have never imagined!
This "Rich" soy sauce is characterized by bold, meaty flavors. Try it with stir-fried vegetables, rice, steamed fish, seafood, stewed or grilled meats, and in barbecue sauces and glazes.
This was featured in "The Rosengarten Report" where he said:
"...it is extraordinary! Also made with non-GMO black soybeans, no wheat, and a 180-day fermentation, it is simply one of the most complex soy sauces I’ve ever tasted. The flavors are umami from not just Slovenia, but maybe even Mars (including an incredible blast of mushroom-like intensity). It’s very, very salty (as if to emphasize the Slovenian connection), but it finishes in the mouth with a lovely roundness. I love it for crudo: I buy me some very fresh fish, slice it sashimi-style, and gloss it lightly with Hei-Jin and extra virgin olive oil. Of course, feel free to use it in high-level Chinese and Japanese cooking as well.”
Note they have lowered the salt content a bit since that review, and now the labels say "light salt" in order to reflect the new formulation which is, to us, even better.
250 milliliter glass bottle
It is an excellent umami foundation for marinades and salad dressings, and it elevates sashimi, sushi, spring rolls, tempura, dumplings and other light dishes to new heights your taste buds have never imagined.
This "Harmonious" soy sauce is characterized by a balanced, meaty flavor. Try it with sashimi, sushi, spring rolls, tempura, or dumplings, in marinades and salad dressings, and other light dishes.
One of Modena's most distinguished Balsamic vinegar manufacturers produces this delicate condiment which blends white grape must with white wine vinegar. A condiment rather than a vinegar because of its low acidity, the White Balsamic follows the standard methods of Balsamic Vinegar production. The white grape must is cooked at low temperatures in a vacuum to avoid darkening the blend before it is matured in a series of wooden oak casks.
Suggested uses:
"It's a great product – gentle, smooth, and well balanced – and makes muddy salads a thing of the past." - Anthony Worrall Thompson, Daily Express
Contains sulfites.
Gluten-free.
250 milliliters (8.5 fluid ounces)
Raymond Blanc, owner of the Michelin 2-Star Restaurant Le Manoir aux Quat' Saisons, says "Belazu's Balsamic Vinegar is a must have ingredient in any kitchen, we wouldn't be without it at Le Manoir aux Quat' Saisons."
Carefully produced by a small family firm in Modena, Italy, this exceptional traditional balsamic vinegar is a blend of cooked Trebbiano grape must (unfermented grape juice) and red wine vinegar. Over time, the blend evaporates in a series of wooden casks and the natural fruit sugars in the must contribute to the viscosity, and sweetness, of this remarkable vinegar.
The Good Housekeeping Institute Taste Test (August 2002, UK Edition) voted Belazu 1st Choice, stating that Belazu was a deep, rich brown vinegar with a thick, treacly consistency, a delicious oak flavour, hints of caramelised sugar and good contrast to the sharp acidity. You cannot imagine how good and mellow this is.
Belazu Balsamic Vinegar is great on:
Belazu is our favorite Balsamic Vinegar and we highly recommend you try a bottle!
Aceto Balsamico Di Modena IGP
Ingredients: cooked grape must, wine vinegar.
Contains sulphites.
6% acidity
250 milliliter (8.5 fluid ounce)
