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 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 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 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.
Acetaia Leonardi Silver Medal Balsamic Vinegar
While Leonardi’s Gold Medal Balsamic Vinegar is one that we use sparingly, we use this high quality, well-priced Silver Medal version for everyday use. With its bold, sweet, tart and heady flavor, it will elevate any dish. And unlike many other balsamics, the viscosity that this vinegar offers allows it to coat and cling to foods better than lower-quality varieties. It has a strong grape must flavor that is instantly recognizable as good balsamic vinegar. Plus, it comes in a pretty bottle housed in a lovely sleeve that makes it gift-worthy for your favorite cook.
Bona Furtuna Nepitella (Tuscan Mint)
An herb that grows wild across Italy and rarely grown by farmers, nepitella (also known as calamint) recalls the aromatic freshness of mint with a touch of basil and oregano. It’s been incredibly popular in Tuscany for adding to food and drinks for centuries—particularly in soups and pasta sauces and dishes with meaty, earthy mushrooms. This one, though, is cultivated in small amounts in sun-dappled Sicily by a master botanist using traditional practices. The gently dried leaves have a bold, minty taste with very noticeable earthy herbal undertones: oregano, thyme, lavender basil and licorice. Compared to standard dried mint, it’s stronger and more earthy and herbal. Where mint can be sweet, this is savory. Where mint is bracing, this is earthy.
Bona Furtuna Erbe di Sicilia
Bona Furtuna’s Erbe di Sicilia is a fragrant combination of rosemary, thyme, oregano and mint—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm. The aromatic notes of rosemary and thyme pair gently with earthy oregano and sweet mint, flexible flavors that complement chicken, white fish, pork and vegetables, just as well as soups, stews, flatbreads and dips like whipped feta. Though just a few basic ingredients, the freshness of each herb really sets this blend apart from others like it.
Bona Furtuna Pinzimonio Herb Blend
Pinzimonio is a common Italian staple that blends a pinch of spices into olive oil for dipping bread or crudités. With Bona Furtuna’s masterful spice blend, all you have to do is add the oil. A mix of herbs, spices, garlic, mint and chilies—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm—it’s a bright and bold combination for seasoning olive oil or sprinkling over grilled vegetables or meat. The secret of the blend, Bona Furtuna says, lies in the mint grown on the property, which lightens the garlic, black pepper and chili in the mixture with balance and fresh sweetness.
Pojer and Sandri White Wine Vinegar
We love this white wine vinegar for its sweet aroma and bright acidity. The light, bright flavor and pleasant minerality of this white wine vinegar is best highlighted in a crisp vinaigrette, or you can use to quick-pickle vegetables, as in our Herbed Egg Salad with Pickled Red Onion, inspired by a cooking lesson from Deborah Madison.
Azienda Agricola Caravaglio Capers in Extra-Virgin Olive Oil
Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.
Aldo Armato Carciofini Artichokes in Olive Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. Their artichokes are silky, rich and tender, lacking the astringent, acidic and sometimes metallic flavor that canned artichokes have. They are packed in fruity, high-quality olive oil, also made by the Armato family, which gives the artichokes a lovely, smooth texture. Enjoy them on their own, or add to an antipasto board, mix into pasta and salads, or use as a pizza topping. And any leftover olive oil works well for cooking and finishing.
ITALO Acetaia Pedroni Traditional Balsamic Vinegar of Modena D.O.P.
One of the oldest artisan balsamic makers in the world, Acetaia Pedroni has been in the business since 1862. They make their Italo balsamic vinegar from start to finish in Modena, which earns the bottle the “Protected Designation of Origin” mark—a verification that it’s as high quality as it gets. Made only from pure, juicy trebbiano wine grapes, the vinegar is aged for a minimum of 12 years in oak and chestnut wood barrels, moving into smaller and smaller barrels as it ages to concentrate the flavor. The finished result is filled with complexity: rich, heady, sweet, earthy and tart with notes of raisins and umami. It’s thick and syrupy from years of evaporation and a natural sugar content, so it’s perfect for finishing the most special dishes, like risotto and meats, or drizzled over strawberries and cheese.
Oliveri Funghi Porcini Powder
We already love Oliveri’s high-quality dried mushrooms from Piedmont, Italy—now they come in a potent, savory powder. Clean, rich and funky, with a distinct buttery, earthy essence, these porcini from Oliveri are hand-foraged before being dried and pulverized. The powder tastes nutty and meaty, bringing incredible, concentrated umami to anything it’s added to—we love skipping the step of having to hydrate whole mushrooms. Use as a seasoning, add to a spice mix for meat and vegetables or sprinkle into soups, pastas, sauces or risottos.
Aldo Armato Semi Sun-Dried Cherry Tomatoes in Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And their Semi Sun-Dried Cherry Tomatoes are a revelation in sweet-tart flavor and satisfying texture. Harvested in Italy at the peak of summer, these cherry tomatoes are semi sun-dried. The process requires removing them from all heat before fully drying out, so each tomato can stay plump, supple and juicy—unlike the tougher, shriveled varieties in the grocery store. They are packed in the Armato family’s fruity, high-quality olive oil. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the cherry tomatoes, it’s perfect for a vinaigrette or for dipping bread.
Aldo Armato Peperoncino (Dried Red Pepper Flakes)
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And these dried red pepper flakes are in a league of their own—full of flavor and potency that most grocery store versions lack. Fruity and packed with heat (beware to those wary of some spice), each high quality chili pepper used is sourced from Calabria. All peppers are washed and dried in the sun, then blended gently into rustic pieces. Use these flavorful flakes anywhere you want to add a hit of elevated heat, from scrambled eggs, pizza and noodles to vinaigrettes, beans and marinades.