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.
Maria Grammatico Pasticceria Estratto Di Pomodoro Tomato Paste
Dense, glossy and intensely fruity, this may be the most potent tomato paste we’ve ever tasted. Add it judiciously to pasta sauces, braises and soup for robust body. We can eat this stuff straight from a spoon. Conveniently packaged in a resealable jar, it will last indefinitely in the refrigerator.
La Vecchia Dispensa Organic 6-year Aged Aceto Balsamico di Modena IGP
La Vecchia Dispensa's Organic Balsamic Vinegar of Modena IGP has a full, well-rounded flavor and classic oak notes, with an initial burst of bright acidity followed by a rich sweetness similar to dried fruit.
Petrazzuoli Fontana Lupo Extra-Virgin Olive Oil
Pressed from olives grown on 100-year-old trees, this acclaimed Italian olive oil is herbaceous and subtly fruity, with a unique hay-like quality. We especially love its rich, buttery mouthfeel, which is balanced by a peppery finish—the sign of a minimally processed product—so that the olive oil isn't cloying but rather light-tasting. It's a perfect finishing oil, full of character but not overwhelming. Try it with lightly dressed grains or pasta, whose nutty sweetness pairs well with the buttery flavor; we also like to drizzle it over focaccia before baking. High-quality olive oil is essential for our chilled Andalusian Tomato and Bread Soup (Salmorejo), creating a creamy body and adding a fresh, fruity flavor.
#changethewayyoucook
