Mutti Triple-Concentrated Tomato Paste
Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.
Mutti Tomato Ketchup
Most ketchup is watered-down and overly sweet from corn syrup. Not so with Mutti's product, which has a full tomato taste because it's made from concentrated tomato paste instead of puree. The ketchup also has a wonderful balance of flavors: robust and savory with a touch of spice. We like that Mutti makes this condiment with wine vinegar, which adds dimension and offsets tomatoes' ripe sweetness.
Sfoglini Cascatelli by Sporkful
Otherwise known as “little waterfalls” in Italian, cascatelli was created to be an accessible pasta option that enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheats and slow-dried for over nine hours, Pashman’s succeeds in hitting all three categories. We love that it has a good toothsomeness and clean pasta flavor, plus there are no eggs in the dough which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta shape though is the texture. Not only do the ruffles, frills, right turns and curved shape keep sauce clinging on, but each bite becomes a sensory experience for your mouth too. This pasta is the perfect form to serve with a chunky sauce, Rather than finding bits of sauce at the bottom of your bowl like you would with other kinds of pasta, cascatelli will hold on effortlessly.
Tastëlanghe Nocciola Dark
Incredibly hard to find in the U.S., Tonda Gentile hazelnuts are considered some of the best in the world. Grown exclusively in the Langhe area of Piedmont, Italy, Tastëlanghe has been producing them since 1891. In their Nocciola Dark, those renowned hazelnuts turn into a creamy, rich, sweet dark chocolate spread. Light in texture but deep in flavor, this spread has just a hint of dark chocolate and intense notes of roasted hazelnuts. It’s like Nutella, but less dense, far more flavorful, and with only natural ingredients. Use it to spoon onto ice cream, cakes, cookies, or any baked good or anywhere you would Nutella, spread on toast, or eat straight from the jar!
Tastëlanghe Azienda Agricola Piedmont Hazelnuts
Incredibly hard to find in the U.S., Tonda Gentile hazelnuts are considered some of the best in the world. Sweet, nutty and satisfyingly crunchy, these shelled, whole toasted ones are perfectly browned with a clean taste on the finish. Grown exclusively in the Langhe area of Piedmont, Italy, Tastëlanghe has been producing them since 1891. These hazelnuts will shine in dishes from sweet cakes, creams and cookies to savory salads. Or just snack on them whole.
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