Brand
- 50 Hertz Foods
- A Priori Distribution
- Akadi
- Angkor Food
- Atina Foods
- Auria’s Malaysian Kitchen
- B.C.N. Trading
- Bachan's
- Banhoek
- Blank Slate Kitchen
- Bobbie's Boat Sauce
- Caramel Kitchen
- Che Fico
- Chelsea Market Basket
- China Live
- Clipperton Inc.
- Colonel Pabst
- Crazy Korean Cooking
- dD Manba
- Dennis' Horseradish
- Dennis's Horseradish
- El Sabor de Oaxaca
- Elvio's
- Europa Market
- Fauzia's
- Food Ireland
- Haema
- Haram Christensen
- Haram-Christensen Corporation
- Hellenic Farms
- Iio Jozo
- Japan Gold
- Japanese Pantry
- Kansas City Canning Co.
- KariKari
- Keep Life Tasty
- Kreativa Gourmet
- Le Bon Magot
- Mama Lil's
- Mama O's
- Manicaretti
- Maruso Soy
- Mekhala Living
- Milk Street
- Millisime
- Mom's Mala
- Mount Mansfield Maple Products
- Mutti
- Okazu
- Palmetto Sauce Company
- Paqu Jaya
- Philosophy Foods
- Pisqueya
- Pure Indian Foods
- Ramp Up
- Rodney's
- Rogers Collection
- Secret Aardvark
- Seedible
- Soom Foods
- Spicemode
- Terranean Herbs & Spices
- The French Farm
- The Sarap Shop
- thisHAITI
- Tia Lupita
- Tomato Bliss
- Umami Insider
- V Smiley Preserves
- Viola Imports
- Wa Imports
- Wood's Cider Mill
- Xilli
- Yun Hai Taiwanese Pantry
- Z Specialty Foods
- Zab's Sauce
- Zwita Harissa
Casa Firelli Italian Hot Sauce
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.
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.
Ingredients: Roasted red peppers, water, balsamic vinegar, apple cider vinegar, Calabrian chili peppers, concentrated lemon juice, dried porcini mushrooms, garlic powder, spices, citrus fiber, salt, sugar, xanthan gum
Net Volume: 5 fl oz
Place of Origin: Parma, Italy
Dario Cecchini Mostarda Mediterranea Jelly
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.
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.
White sugar, red peppers, red wine vinegar, pectin, chili peppers
Net Weight: 7.76 ounces Place of Origin: Italy
N/A
#changethewayyoucook
