Il Colle Del Gusto Sicilian Pistachio Spread
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.
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.
Il Colle Del Gusto Arachidella Peanut Spread
Il Colle Del Gusto Arachidella Peanut Spread
Not to be confused with your run-of-the-mill peanut butter, Il Colle del Gusto’s Arachidella Peanut Spread is decadently sweet—elevating the beloved taste of the childhood favorite with the molasses-y depth of caramelized brown sugar. Petite flecks of candied peanut add a toffee-like crunch to every spoonful, while a silken base of extra-virgin olive oil yields a luscious, caramel-like texture. And as we learned from the ever-popular “Nutella,” the Italian suffix “ella” is tacked onto a word to show affection, so there’s no question why it’s used in the name of this divine spread.
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.
Artisan Malt Vinegar
Artisan Malt Vinegar's smooth characteristics perfectly balance out the vinegar's acidity and add aromatic complexity—we were surprised at how similar the aroma is to a dark English stout. Artisan Malt Vinegar is a classic condiment for fish and chips, but we use it for a wide range of recipes.
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.
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.
Pasta di Liguria Chestnut Ruffles Pasta “Signorine alle Castagne”
With a name referencing the ornate collars worn by young women of noble families in historic times, this ruffle-edged pasta gets a rich nuttiness from flour made from chestnuts—a popular crop in the mountains of Liguria. It’s tender, toothsome texture stands up to hearty cheese and meat-based sauces, while its unique smokey-savoriness adds more depth than standard pastas when served simply with fresh herbs and olive oil or melted butter. Other alternative pastas like whole wheat or those made from quinoa flour can lack complexity and become too mushy while cooking, but the chestnut flour in these uncommon noodles add a depth of flavor and sense of Italian tradition that can’t be replicated.
Pasta di Liguria Hand-Stamped Croxetti
This Ligurian style of pasta has been topping tables since ancient times—embossed using coins and later with specialized wooden stamps adorned with seals of noble families. This modern iteration has a pale, creamy color and tender chewiness that maintains a springy bite throughout (we often find that dense pasta shapes sometimes become mushy on the outside as their interiors cook). With an almost eggy quality akin to fresh pasta or dumplings, this unique shape doesn’t often find its way on supermarket shelves and—with its rich history—can’t compare to standard varieties.
#changethewayyoucook
