{"title":"Manicaretti","description":"","products":[{"product_id":"leonardi-balsamic-vinegar-of-modena-aceto-balsamic-modena","title":"Acetaia Leonardi Gold Medal Balsamic Vinegar of Modena IGP","description":"\u003cp\u003eThe balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] Cooked grape must, wine vinegar [\/accordion] Specifications [\/title] Net Volume: 250 milliliters Place of Origin: Modena, Italy [\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Authentic balsamic vinegar is made from Trebbiano grapes in the Modena region of Italy, cooked down and slowly concentrated through years in wood barrels.[\/banner_heading] This version from Acetaia Leonardi has a government-certified Protected Geographical Indication to verify its authenticity. The family producer 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. Batches are blended, mixing the old with the new for complexity. [\/banner-text-break] Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream. [\/how-to-use-break]\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":11988208910393,"sku":"MSLEOBALS","price":35.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/acetaia-leonardi-balsamic-vinegar-of-modena-igp-manicaretti-28315853750329.jpg?v=1635016399"},{"product_id":"leonardi-white-balsamic","title":"Acetaia Leonardi White Balsamic Vinegar","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] White grape must, white wine vinegar. Contains sulphites. [\/accordion] Specifications [\/title] Net Volume: 8.45 fluid ounces Place of Origin: Modena, Italy [\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Unlike its darker cousin, white balsamic is pressure-cooked and aged for less time, for a cleaner, lighter flavor that works universally; it has a remarkable capacity to balance dressings and vinaigrettes. [\/banner_heading] [\/banner-text-break] Try using this vinegar for brightness in hearty dishes, like braised chicken, or to deglaze the pan after roasting meats; it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Also try drizzling over roasted vegetables, simply seared fish, or tossing with roasted fruit for a pop of brightness. [\/how-to-use-break]\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":12212890599481,"sku":"MSLEOWBAL","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/acetaia-leonardi-white-balsamic-vinegar-manicaretti-28315330314297.jpg?v=1632416153"},{"product_id":"maria-grammatico-pasticceria-estratto-di-pomodoro-tomato-paste","title":"Maria Grammatico Pasticceria Estratto Di Pomodoro Tomato Paste","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDense, glossy and intensely fruity, this may be the most potent tomato paste we’ve ever tasted. It all starts on the roof of \u003cspan\u003eLa Pasticceria di Maria Grammatico, an iconic pastry shop in Sicily that has crafted the estratto (concentrated tomato paste) for decades. Fresh-picked San Marzano tomatoes are hand-ground into a paste, spread on \u003c\/span\u003e\u003cspan\u003etaulieri (seasoned wood boards) and dried during the summer’s intense heat. The shop’s staff will turn the paste twice a day to ensure it develops a perfectly dense consistency. The boards are moved indoors each night to prevent moisture build-up; at sunrise, the paste is returned to the rooftop. After 8 to 10 days of sun-drying, the estratto is seasoned with Trapani sea salt, spooned into large clay jars and covered in Sicilian EVOO to preserve its deep color and intensity. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA little goes a long way, as this estratto is much more complex and dense than run-of-the-mill tomato paste. Add it judiciously to pasta sauces, braises and soup for robust body. We can eat this stuff straight from a spoon. Hard to find outside Italy, the paste is conveniently packaged in a resealable jar, so it will last in the refrigerator.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNet Weight\/Volume: \u003c\/b\u003e100 grams\u003cbr\u003e\u003cb\u003eIngredients:\u003c\/b\u003e \u003cspan\u003eTomatoes, Extra-Virgin Olive Oil, Salt\u003c\/span\u003e\u003cbr\u003e\u003cb\u003ePlace of Origin: \u003c\/b\u003eItaly\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMeet Maria Grammatico\u003c\/b\u003e\u003cbr\u003eIn post-World War II Italy, orphaned 11-year-old Maria Grammatico was sent to live at San Carlo Monastery in Erice, Sicily. Amid a life of seclusion, prayer and taxing chores, Maria learned the art of Sicilian pastry making by quiet observation. Once older, she was able to create pastries for holidays and special occasions. A decade later, Maria left the monastery (without a single possession to her name) to pursue her passion and ultimately open a humble p\u003cspan\u003easticceria. Fast forward to modern-day Erice, and now 85-year-old Maria is world-renowned for her Sicilian pastries—from cannolis to dolce to tortas—and this potent tomato paste.\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":12214390489145,"sku":"MSMGTOMPST","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/maria-grammatico-pasticceria-estratto-di-pomodoro-tomato-paste-pantry-manicaretti-372868.jpg?v=1746225001"},{"product_id":"pojer-and-sandri-white-wine-vinegar","title":"Pojer and Sandri White Wine Vinegar","description":"\u003cp\u003eWe 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.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] N\/A [\/accordion] Specifications [\/title] Net Volume: 500 milliliters Place of Origin: Italy [\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Made with a blend of grapes from Italy’s Trento region that includes Riesling and Sauvignon, this vinegar has notes of elderflower and citrus zest that are a fresh, bright addition to any dish. [\/banner_heading] Mario Pojer and Fiorentino Sandri slow-age their vinegar in oak barrels for up to two years, using a carefully selected “mother vinegar” culture that ensures consistent quality. Their trend-setting winery is known for reviving rare local grapes in their area and showcasing them in vinegars. [\/banner-text-break] The light, bright flavor and pleasant minerality of this white wine vinegar is best highlighted in a crisp vinaigrette. It also shines in simple quick-pickled vegetables, and as a finishing touch to brighten rich dishes, such as soups and braises. [\/how-to-use-break]\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":12221263904825,"sku":"MSPSWHTVIN","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/pojer-and-sandri-white-wine-vinegar-manicaretti-28316179136569.jpg?v=1635015948"},{"product_id":"pistacchiosa-sicilian-pistachio-spread-with-extra-virgin-olive-oil","title":"Il Colle Del Gusto Sicilian Pistachio Spread","description":"\u003cp\u003eMade 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.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Sicilian pistachios, sugar, extra-virgin olive oil, rice flour, sunflower lecithin as emulsifier \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Contains pistachios and traces of other nuts, including peanuts. May contain traces of soy. [\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 250 grams \u003cb\u003ePlace of Origin:\u003c\/b\u003e Italy [\/accordions-break] For those who thought the Italians couldn’t top themselves after Nutella, we have good news. [\/banner_heading] We recently discovered—and became obsessed with—Pistacchiosa, a sweet pistachio paste from Il Colle Del Gusto that renders other sweet spreads and nut butters second best. The marriage of pistachio and olive oil came about via a different union, between Antonio Della Corte and Annamaria Conti. He worked in gelato and pastry shops creating sweet mixes; she ran a farm and bed-and-breakfast and loved to make her own olive oil. The rest is history. They started their company, Il Colle Del Gusto, and sold a line of spreads at farmers markets around Rome, among them Pistacchiosa. [\/banner-text-break] We love to pair this intensely rich pistachio butter with fruity flavors: raspberry or strawberry jam and marmalade or a handful of chopped dried cherries or apricots. Ribbon a layer through your favorite pound cake, or smear across warm hearty whole-grain toast sprinkled with coarse salt or crumbled fresh goat cheese and a drizzle of honey. We also like to fold Pistacchiosa into a batch of ice cream or gelato and serve with grated bittersweet chocolate. Add a thin veneer to sandwich cookies such as our Citrus-Plum Linzer Cookies —the possibilities are endless, if you can keep from eating Pistacchiosa straight off the spoon. [\/how-to-use-break] While we use the spread mostly for sweeet dishes, a spoonful of the pistachio butter is awfully good paired with Greek yogurt on roasted sweet potatoes.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":19403742445625,"sku":"MSPISTSPRD","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/il-colle-del-gusto-sicilian-pistachio-spread-il-colle-del-gusto-28315987214393.jpg?v=1635012190"},{"product_id":"il-colle-del-gusto-smooth-hazelnut-spread-with-extra-virgin-olive-oil","title":"Il Colle Del Gusto Noccioliva Chocolate Hazelnut Spread","description":"\u003cp\u003eIl Colle del Gusto's Noccioliva smooth hazelnut spread is a lighter, glossier and more aromatic version of Nutella. With a high hazelnut content of up to 42%, it is made using local, high-quality roasted nuts from Italy, which are ground down into a silky-smooth texture. This spread makes a wonderful addition to almost any dessert—the olive oil makes it easy to incorporate into pastry cream or any custard base. We also love it for breakfast: Spread it on a crêpe as the French do, slather on toast, or top with fresh sliced fruit.\u003c\/p\u003e\n\u003cp\u003eIngredients: Hazelnuts, sugar, extra-virgin olive oil, rice flour, cocoa, vanilla, sunflower lecithin (as emulsifier) \u003cbr\u003eAllergens: Gluten- and dairy-free\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003eNet Weight: 250 grams \u003cbr\u003ePlace of Origin: Italy\u003c\/p\u003e\n\u003cp\u003eOrganic extra-virgin olive oil from the Sabine Hills northeast of Rome lends a lustrous, glossy sheen and has a cleaner taste than the heavy palm oil that other brands use; it also gives the dessert pastes a luscious consistency that is far superior to cloying Nutella. They don't taste noticeably of olive oil, either; rather, the fruity notes enhance those same qualities in the chocolate, and the spread is rounded out with floral-scented vanilla. Choose between smooth Noccioliva or crunchy Granellona Brut, which has chopped hazelnut pieces but is still silky and spreadable.\u003c\/p\u003e\n\u003cp\u003eHow to Use: Use these chocolate and hazelnut spreads as a wonderful addition to most any dessert. The olive oil in Il Colle Del Gusto’s product makes it especially easy to incorporate into pastry cream, ice cream or any custard base. We also swirl it into cheesecakes, brownies and quick breads. Or whisk together with an equal amount of hot cream for fondue and serve with sliced pears, strawberries and crunchy cookies. We also love this aromatic flavor combination for breakfast. Spread it on a crepe as the French do, or slather on toast, pancakes or waffles and top with fresh sliced fruit. Blend with Greek yogurt, bananas, ice and your milk of choice for easy breakfast smoothies. Or swirl some into your breakfast oatmeal, especially nutty steel-cut oats. [\/how-to-use-break] We've even used the hazelnut spread for making indoor S'mores, gently toasting the marshmallows on fondue forks over a burner.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":31428781703225,"sku":"MSHAZSPRDSMTH","price":16.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/il-colle-del-gusto-noccioliva-chocolate-hazelnut-spread-pantry-manicaretti-383873.png?v=1721839025"},{"product_id":"castello-di-volpaia-red-wine-vinegar","title":"Castello di Volpaia Red Wine Vinegar","description":"\u003cp\u003eCastello di Volpaia’s red wine vinegar, made in a medieval village in Tuscany, is a complex, well-rounded product that is rich and full-bodied but still bright. The gutsy flavor of this red wine vinegar is best blended into dressings for bold greens, like arugula or radicchio; splashed into tomato sauces to round out the sweetness; or added at the end of beef stews and braises to cut the richness.\u003c\/p\u003e\n\u003cp\u003e[\/description-break]Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 500 milliliters [\/accordions-break] The Winemaker creates the vinegar from the same grapes used in the region’s famed Chianti Classico wine, balancing earthy Sangiovese with the mellow berry flavor of Cannaiolo. [\/banner_heading] The company’s traditional truciolo method, which gradually percolates red wine through oak and chestnut shavings, allows the vinegar to retain aroma and pick up spiced notes, resulting in one of the most vibrant and flavorful vinegars we have ever tried. [\/banner-text-break]\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":19655030931513,"sku":"MSCVREDVIN","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/castello-di-volpaia-red-wine-vinegar-manicaretti-28315654062137.jpg?v=1635009279"},{"product_id":"hijos-de-salvador-lopez-sweet-smoked-organic-paprika","title":"Las Hermanas Pimentón de la Vera Dulce DOP - Sweet Smoked Paprika","description":"\u003cp\u003eThis sweet paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] Ingredients: 99% dried smoked pepper, sunflower oil Allergens: Gluten-free [\/accordion] Specifications [\/title] Net weight: 70 grams Place of origin: Spain [\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Widely regarded as one of the finest forms of smoked paprika in the world, Spanish pimentón de la Vera is so special that it has an internationally recognized Protected Designation of Origin status. [\/banner_heading] The method for preparing this smoked paprika goes back centuries: Every September, peppers of varying heat are hand-picked by the locals in La Vera before being slow-dried at around 95°F over smoldering holm oak logs for two weeks, which draws out their moisture while maintaining their original flavor and contributing smoky notes. The peppers require daily turning by hand and then are pulverized by traditional stone mills. [\/banner-text-break] Las Hermanas Pimentón de la Vera is best used in dishes where its flavor can shine, either cooked into dishes or as a finishing touch. It is absolutely transformative in dishes such as Chicken and Bean Paella, our take on a Spanish classic that uses both sweet and hot varieties of paprika. The rich, warming flavor of this smoked paprika is also great for adding a smoky barbecue note to all manner of meats. Or dust it over roasted or grilled fish, scallops, shrimp or squid, and finish with a drizzle of extra-virgin olive oil, a squirt of lemon and a sprinkling of coarse salt—Pimentón de la Vera Dulce complements the natural sweetness of these delicate meats. We love the deep smokiness and subtle heat of paprika so much that we have a full page dedicated to the spice with more recipes to transform your cooking. [\/how-to-use-break] Cooking and heat mellow the flavor of paprika, so for the strongest flavor, use it raw.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":19805004922937,"sku":"MSLHSPAPSWEET","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/las-hermanas-pimenton-de-la-vera-dulce-dop-sweet-smoked-paprika-pantry-manicaretti-630455.jpg?v=1782146863"},{"product_id":"hijos-de-salvador-lopez-spicey-smoked-organic-paprika","title":"Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika","description":"\u003cp\u003eThis hot paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title] Ingredients: 99% dried smoked pepper, sunflower oil Allergens: Gluten-free [\/accordion] Specifications [\/title] Net weight: 70 grams Place of origin: Spain [\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Widely regarded as one of the finest forms of smoked paprika in the world, Spanish pimentón de la Vera is so special that it has an internationally recognized Protected Designation of Origin status. [\/banner_heading] The method for preparing this smoked paprika goes back centuries: Every September, peppers of varying heat are hand-picked by the locals in La Vera before being slow-dried at around 95°F over smoldering holm oak logs for two weeks, which draws out their moisture while maintaining their original flavor and contributing smoky notes. The peppers require daily turning by hand and then are pulverized by traditional stone mills. [\/banner-text-break] Las Hermanas Pimentón de la Vera is best used in dishes where its flavor can shine, either cooked into dishes or as a finishing touch. It is absolutely transformative in dishes such as Paella or the classic dish of braised chickpeas with wilted spinach. The rich, warming flavor of this smoked paprika is also great for adding a smoky barbecue note to all manner of meats. Or dust it over roasted or grilled fish, scallops, shrimp or squid, and finish with a drizzle of extra-virgin olive oil, a squirt of lemon and a sprinkling of coarse salt—Pimentón de la Vera Dulce complements the natural sweetness of these delicate meats. We love the deep smokiness and subtle heat of paprika so much that we have a full page dedicated to the spice with more recipes to transform your cooking. [\/how-to-use-break] We're big fans of using this paprika raw, adding a pinch along with a squirt of lemon and coarse, crunchy salt over the simplest of dishes.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":19805005152313,"sku":"MSLHPAPPICANTE","price":12.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/las-hermanas-pimenton-de-la-vera-picante-dop-hot-smoked-paprika-pantry-manicaretti-671663.jpg?v=1782146872"},{"product_id":"oliveri-fungi-secchi-porcini","title":"Oliveri Fungi Secchi Porcini (Dried Porcini Mushrooms)","description":"\u003cp\u003eThe flavor and appearance of many supermarket brands of dried porcinis can be dirty, muddy, or overpowering, but these high-quality mushrooms from Piedmont, Italy, are anything but. Cleaner, richer and more savory, with a distinct buttery, earthy essence, these dried porcini from Oliveri look more like slices of actual mushrooms rather than typical shriveled, twisted pieces. And we found the clean, woodsy taste was everything a mushroom should be. Once hydrated, they become meaty and tender and can be used in recipes in place of fresh mushrooms, for soups, sauces, risottos and more. Their soaking liquid can also be strained and added to a dish for a more intense mushroom flavor.\u003c\/p\u003e\n\u003cp\u003e​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Porcini mushrooms (boletus edulis and related group)[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 50 grams 1.76 oz.\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Piedmont, Italy[\/accordions-break]King of the mushrooms… [\/banner_heading]Porcini, Boletus edulis, or the King bolete, is among the most prized mushrooms. They grow in late summer and fall in central and northern Italy, among forests that feature pine, chestnut, hemlock and spruce trees. Foraged by hand by fungaioli, these local foragers go in search of these valuable mushrooms with their large caps, and thick bulbous stems, growing up to a foot in diameter.[\/banner-text-break]Once hydrated in hot water, use these mushrooms and their soaking liquid (strained) in soups, rice and risotto dishes, sauces, and with meats. Try them in \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/cremini-mushrooms-farro-fast-slow\" target=\"_blank\"\u003eFarro with Cremini Mushrooms and Arugula\u003c\/a\u003e using 1 ounce dried mushrooms rehydrated in 3½ cups boiling water. Use the strained soaking liquid in place of water in the dish. The rehydrated mushrooms should be added with the farro instead of sautéed. Or make \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/sausage-porcini-mushroom-ragu-tn-med\" target=\"_blank\"\u003ePasta with Sausage and Porcini Mushroom Ragù\u003c\/a\u003e. Try in our classic \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/mushroom-sage-risotto\" target=\"_blank\"\u003eMushroom Risotto\u003c\/a\u003e, rehydrating ¾- 1 ounces dried porcinis to substitute for the fresh mushrooms. Save the liquid to use in place of some of the vegetable stock. Or try with a noodle dish like our \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/black-bean-noodles-with-pork-and-mushrooms\" target=\"_blank\"\u003eBlack Bean Noodles with Pork and Mushrooms\u003c\/a\u003e. Rehydrate 1 full package of dried porcinis to substitute for the fresh mushrooms.[\/how-to-use-break]Rinse the mushrooms first, to remove any leftover grit or dirt. Strain the soaking liquid through a cheesecloth or coffee filter-lined mesh strainer to remove any impurities.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":39807751061561,"sku":"MSOLIPORCI","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/olivieri-fungi-secchi-porcini-dried-porcini-mushrooms-mushrooms-manicaretti-697528.jpg?v=1674853511"},{"product_id":"familia-zuccardi-arauco-extra-virgin-olive-oil","title":"Familia Zuccardi Arauco Extra-Virgin Olive Oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePressed entirely from fruity, green, slightly spicy Arauco olives, this intense olive oil from Argentinian producer Familia Zuccardi was an instant hit at Milk Street. Bursting with notes of tomato, freshly-cut grass, aromatic herbs and crisp apple, its intensely green aroma is balanced by rich fruitiness on the palate, with just enough spiciness and bitterness to add a little kick. The bold, peppery flavor profile stands up to strong flavors, making it an ideal finishing oil for smoky grilled meats, garlicky pesto pasta or anchovy pizza. (It’s also delicious on its own with some crusty bread for dipping.) This oil has won numerous awards for both flavor and sustainable growing practices, including 2021 Best Extra Monocultivar in America and 2025 Best in Show Awards from Olio Nuovo.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNet Weight\/Volume: \u003c\/b\u003e16.9 fluid ounces\u003cbr\u003e\u003cb\u003eIngredients: \u003c\/b\u003eArauco Olives\u003cbr\u003e\u003cb\u003ePlace of Origin: \u003c\/b\u003eArgentina\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHow to Use: \u003c\/b\u003eThis EVOO’s bold, fruity, slightly bitter flavor profile stands up to smokiness, char and other strong flavors, making it an excellent finishing touch for grilled steaks and other meats, like our \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/grilled-harissa-spiced-chicken\"\u003eGrilled Harissa-Spiced Chicken\u003c\/a\u003e. (Or grilled vegetables, like our \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/armenian-grilled-potatoes\"\u003eArmenian Grilled Potatoes\u003c\/a\u003e—just swap out the lard for a healthy drizzle of Familia Zuccardi.) Given its Argentinian roots, it makes sense that this olive oil is great in chimichurri; its intense fruitiness pairs beautifully with the traditional vinegar, garlic and herbs.\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":44748583469113,"sku":"MSFZ81111","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/familia-zuccardi-arauco-extra-virgin-olive-oil-pantry-manicaretti-473140.jpg?v=1760465703"},{"product_id":"pojer-sandri-cherry-vinegar","title":"Pojer e Sandri Cherry Vinegar","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis single-fruit cherry vinegar is made of a blend of sweet and sour cherries grown and sun-ripened on an estate in \u003cspan\u003eTrentino-Alto Adige, a\u003c\/span\u003e mountainous region within the Dolomites. You’ll find a quick drizzle over seared duck, roasted tenderloin, fresh fruit and even vanilla ice cream results in unparalleled complexity, fruity-bright notes and a burst of real cherry flavor. Unlike other fruit-infused vinegar, Pojer e Sandri’s version relies on careful fermentation with yeast and a meticulous oak barrel-aging process that slowly introduces a “\u003cspan\u003emother” vinegar.\u003c\/span\u003e (This is known as the “truciolo lento” method in Italy.) After aging for 18 to 24 months, the vinegar achieves a perfect balance of acidity and sweetness.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eVolume: \u003c\/b\u003e250 \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emilliliters\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eIngredients: \u003c\/b\u003e100% Sweet and Sour Cherry Fruit Juice, Yeast\u003cbr\u003e\u003cb\u003ePlace of Origin: \u003c\/b\u003eTrentino-Alto Adidge, Italy\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHow to Use: \u003c\/b\u003eDrizzle over a variety of meats, like seared duck, grilled steak, roasted pork loin or glazed lamb chops. Use it to brighten roasted beets or other vegetables, yogurt with toasted nuts and fresh fruit, such as pineapples, melons or strawberries. You can also pour some over fruit, macerate them and add to cake, desserts and whipped cream. Don’t forget to try it on vanilla ice cream or \u003ca href=\"https:\/\/www.177milkstreet.com\/2020\/04\/why-not-make-panna-cotta-with-yogurt\"\u003epanna cotta.\u003c\/a\u003e\u003c\/p\u003e","brand":"Manicaretti","offers":[{"title":"Default Title","offer_id":44815985279033,"sku":"MSMAN52435","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/pojer-sandri-cherry-vinegar-pantry-manicaretti-323039.jpg?v=1757109202"}],"url":"https:\/\/store.177milkstreet.com\/collections\/manicaretti.oembed","provider":"Milk Street Store","version":"1.0","type":"link"}