Brand
- A Priori Distribution
- Artisanal Pantry
- Au Pied de Cochon
- Blake Hill Preserves
- Bona Furtuna
- Brightland
- Chelsea Market Basket
- Cibo Divino
- Culinary Collective
- Dennis' Horseradish
- Finding Home Farms
- Foodview USA
- Graza Co.
- Grumpy Ginger
- Heraia
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- Hungarian Honey Bear
- Japanese Pantry
- Kim'C Market
- Mad Rose
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- Milk Street
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- Norður & Co
- Olive Harvest
- Onsuri
- Philosophy Foods
- Portugalia Marketplace
- Sfoglini
- Tastëlanghe Azienda Agricola
- Terramar Imports
- The Black Garlic Co.
- The French Farm
- The Sarap Shop
- thisHAITI
- Viola Imports
- Woon Kitchen
Masseria Mirogallo Hand-Peeled Tomatoes
Produced by the Belfiore family in the province of Matera (one of Italy’s oldest towns), these hand-peeled tomatoes are stunningly packaged and taste terrific—sweet, fruity, bright and bold.
Ingredients: Tomatoes, basil
Net Weight: 530 grams Place of Origin: Basilicata, Italy
Acetaia Leonardi White Balsamic Vinegar
This white balsamic from Acetaia Leonardi is aged for eight years in oak barrels, so its flavor is exceptionally smooth and rounded. We like its honeyed fruit undertones and full-bodied consistency, which comes from the aging process and is a key indicator of a vinegar's quality. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Try using this vinegar for brightness in our White Balsamic and Tarragon Chicken or Belgian Mashed Potatoes with Winter Vegetables (Stoemp); it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Or drizzling it over roasted vegetables, such as in our Roasted Carrots with Balsamic Raisins and Pine Nuts or Slow-Roasted Tomatoes. We like to use a couple tablespoons to deglaze the pan after roasting meats, scraping up the browned bits and finishing with butter. White balsamic vinegar even plays a key role in our Harissa, for a mild acidity as a counterpoint for the earthy spices in the hot pepper paste.
This white balsamic from Acetaia Leonardi is aged for eight years in oak barrels, so its flavor is exceptionally smooth and rounded. We like its honeyed fruit undertones and full-bodied consistency, which comes from the aging process and is a key indicator of a vinegar's quality. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Try using this vinegar for brightness in our White Balsamic and Tarragon Chicken or Belgian Mashed Potatoes with Winter Vegetables (Stoemp); it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Or drizzling it over roasted vegetables, such as in our Roasted Carrots with Balsamic Raisins and Pine Nuts or Slow-Roasted Tomatoes. We like to use a couple tablespoons to deglaze the pan after roasting meats, scraping up the browned bits and finishing with butter. White balsamic vinegar even plays a key role in our Harissa, for a mild acidity as a counterpoint for the earthy spices in the hot pepper paste.
White grape must, white wine vinegar. Contains sulphites.
Net Volume: 8.45 fluid ounces Place of Origin: Modena, Italy
N/A
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.
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.
Ingredients: Tomatoes, extra virgin olive oil, salt
Net Weight: 100 grams
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