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Casa Firelli Italian Hot Sauce

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Casa Firelli Italian Hot Sauce

$8.95

The Italians heard how Americans love to top their pizza with a dab of hot sauce, so they developed this one in Parma with Italian ingredients so we could do it right. The nose is vinegary and vegetal. And on the palate, it’s incredibly complex. It has a moderate heat level from fruity roasted Calabrian chilies balanced with sweet, bright balsamic for acidity and porcini mushrooms for umami depth. Plus, the bottle has a smaller opening, so you can shake out just as much as you’d like and not a drop more.

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Dario Cecchini Mostarda Mediterranea Jelly

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Dario Cecchini Mostarda Mediterranea Jelly

$24.95

While classic mostarda is a sweet-savory condiment made from fruit preserved in a mustard-flavored syrup, this Mostarda Mediterranea is instead a sweet, delicately spicy and perfectly balanced jelly. It has a vibrant, fresh quality from its base of red bell peppers, whose fruity notes are brought out by the addition of tart red wine vinegar and sugar. There is also a light piquancy from chili peppers that kicks in toward the end and creates a warmer, deeper finish. On top of its complex taste, we also love the honey-like consistency of Mostarda Mediterranea relative to other jellies, with pureed peppers creating an even product that is perfect for both spreading and dipping. Italy's legendary butcher Dario Cecchini (of “Chef's Table” fame) usually advocates minimal seasoning for meat—so it's saying something that Mostarda Mediterranea is one of the few condiments he sells in his butcher shop. We consider this red pepper jelly an absolute essential on charcuterie boards for a bit of spicy sweetness to balance out salty cured meats. We especially like it drizzled over soft cheeses with crusty bread, whether you choose to pair it with funky soft-ripened Brie or mild fresh ricotta. Or serve with roasted meats or steaks and even rich seafoods; its bright tang almost resembles Asian sweet chili sauce when used as a glaze for pork chops or salmon. Blend with softened butter to melt over roasted meat or toss with roasted vegetables. Or use some of this sweet pepper spread on your next burger, or layer it into grilled cheese sandwiches or BLT. It’ll galvanize avocado toast or a breakfast fried egg sandwich. We even love it spooned into quesadillas—with or without a layer of creamy black beans. Or try a spoonful to basic vinaigrettes—it’ll transform the blandest tomato and reinvent a Caprese salad.

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Acetaia San Giacomo 6-Year Riserva Red Wine Vinegar

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Acetaia Leonardi

Acetaia San Giacomo 6-Year Riserva Red Wine Vinegar

$19.95

Two local grape varietals—fruity, juicy Croatina and light, bright Barbera grapes—create a balanced, vibrant blend, with an intense aroma and rounded caramel notes in addition to sharp acidity. Use Acetaia San Giacomo's Six-Year Reserve wherever you might use red, white or sherry vinegar; a small amount will suffice since this vinegar is undiluted and more potent than others. Splash some in with caramelized onions to add brightness, or use it in place of sherry vinegar in our Onion Frittata with Sherry Vinegar Sauce. We also like substitute this red wine vinegar for sherry vinegar in our Portuguese Style Beef with Pickled Onions and Olives or Roasted Chicken Breasts with Grapes and Sherry Vinegar. Add a splash to bean soups, especially lentils or your favorite marinara sauce, where it'll cut the sweetness of the tomatoes and elevate the other flavors. Or pair Six-Year Reserve Red Wine Vinegar with good olive oil to dip bread in as you would balsamic, to savor all the vibrant qualities of this bold, complex ingredient.