Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Il Colle Del Gusto Hazelnut Spread with Extra-Virgin Olive Oil
Il Colle del Gusto's hazelnut spreads are lighter, glossier and more aromatic versions of Nutella. With a high hazelnut content of up to 42%, they are made using local, high-quality roasted nuts from Italy, which have a toasty, buttery flavor, light sweetness and earthy depth.
Mutti Tomato Vinegar
Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.
Sfoglini Cascatelli by Sporkful
Otherwise known as “little waterfalls” in Italian, cascatelli was created to be an accessible pasta option that enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheats and slow-dried for over nine hours, Pashman’s succeeds in hitting all three categories. We love that it has a good toothsomeness and clean pasta flavor, plus there are no eggs in the dough which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta shape though is the texture. Not only do the ruffles, frills, right turns and curved shape keep sauce clinging on, but each bite becomes a sensory experience for your mouth too. This pasta is the perfect form to serve with a chunky sauce, Rather than finding bits of sauce at the bottom of your bowl like you would with other kinds of pasta, cascatelli will hold on effortlessly.
Acetaia Leonardi Balsamic Pearls
We like to think of these as balsamic caviar; when you bite into the pearls, all their volatile aromatic compounds are released at once so you can fully savor the depth and complexity of Acetaia Leonardi's authentic balsamic vinegar. It's a sharper, more immediate burst of acidity that highlights vinegar's vibrant intensity.
Marchesi di San Giuliano Orange Slices in Syrup
We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.
Marchesi Di San Giuliano Nova Clementine Marmalade
Made with a juicy varietal of mandarin, this succulent marmalade pairs well with dairy. Try it with whole-milk ricotta on crusty toast as a snack or on vanilla ice cream with pistachios and Amarena cherries for an Italian-inspired dessert. For a savory Sardinian twist, we simmer marmalade with chopped artichoke hearts to accompany charcuterie. Click here for the recipe to this unlikely yet addictive combination.
Marchesi Di San Giuliano Sicilian Lemon Marmalade
There's a saying among Sicilian locals that a lemon is not a lemon unless it was grown in Sicily. The higher acid content among lemon varietals produced on the island in fact makes for a tarter flavor, which in turn yields a fresher and tangier marmalade. We like to use this in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.
Tastëlanghe Piedmont Hazelnut Paste
Incredibly hard to find in the U.S., Tonda Gentile hazelnuts are considered some of the best in the world. Grown exclusively in the Langhe area of Piedmont, Italy, Tastëlanghe has been producing them since 1891. The company uses these same renowned hazelnuts to turn them into a creamy, dreamy paste. Naturally sweet, nutty, earthy and spoonable, this spread lists hazelnuts as the only ingredient, so it is remarkably flavorful. Similar in consistency to tahini, use it for baking and cooking, stir into yogurt, add to smoothies, drizzle over ice cream, make granola or simply eat it with a spoon straight from the jar.
Agrumato Extra-Virgin Olive Oil with Blood Orange
Redolent of fruit without being too sweet, Agrumato Blood Orange Olive Oil is a balanced, aromatic oil you’ll want to drizzle on everything. Made by crushing whole Sicilian blood oranges together with olives in a state-of-the-art olive mill and then cold-extracting the mixture, this award-winning extra virgin olive oil is crafted in the Abruzzo region of Italy. You’ll notice a pleasant scent of orange zest upon first opening the bottle, followed by the light flavor of orange and a touch of pepper at the back of your throat. The orange flavor is subtle enough that it’s suitable for drizzling over dishes, adding into vinaigrettes or stirring into olive oil cakes.
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