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.
Masseria Mirogallo Pepper Composta
You will only find this variety of Peperone di Senise, a local sweet pepper from Basilicata, from Masseria Mirogallo. The Belfiore family has cultivated its heirloom variety from over 20 years of selection, and it is prized particularly for its thin, crunchy skin that adds texture to the pepper compote. Red and green peppers are cored, seeded and chopped by hand; once pressed and dried, the peppers are packed with parsley, fennel and olive oil from the Mirogallo farm. These aromatic sweet peppers are terrific tossed with sautéed shrimp or scallops, or blended with a handful of chopped baby arugula, extra-virgin olive oil and lemon juice to taste and used as a relish for salmon or chicken. Toss with chopped tomatoes for an instant bruschetta topping, or stir a couple of chopped tablespoons into quick pasta sauces.
Che Fico Calabrian Chili Bomba
The iconic condiment of San Francisco’s Che Fico restaurant, this Calabrian chili paste is incredible, with a pleasant texture and layered flavor that sets it apart from others we’ve tasted. Where most chili condiments have a one-note chili flavor, Che Fico’s features the fruity Calabrian chili at the forefront but also adds nuance with the additions of bright Fresno chilies, savory roasted garlic and a tangy vinegar that lingers on the palate. The juicy pulpiness of the peppers and the slick of oil is both pleasantly textural and somehow creamy and silky. The opening pop of slightly vinegary calabrian chili flavor is perfectly seasoned, but the following fade into garlic is what makes this feel appropriate for any and everything.
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