La Nicchia Zibibbo Grape Elixir
Grown in the rich volcanic soil on the Sicilian island of Pantelleria, sweet and tangy Zibibbo grapes are traditionally used to produce raisins and dessert wine, but this rich, rosy-hued syrup distills the fruit’s distinctive taste into an easy-to-use, yet elegant format. The grapes are cooked down into a viscous reduction with just a bit of sugar, eventually yielding the drizzly consistency of maple syrup and a balanced flavor similar to that of honey spooned over quince paste or dried figs—fruity-sweet and tangy with delicate floral notes throughout.
San Pietro a Pettine Truffle Honey
The aroma and depth of truffle oil is both highlighted and balanced by rich, floral honey in this decadent sweet and savory ingredient from Italy. The estate of San Pietro a Pettine is based in Umbria, Italy, a region known for its pungent, woodsy and highly sought-after truffles. This truffle honey has a full, resonant flavor, with a little muskiness like that of white pepper. It is ideal for enhancing other pungent flavors, like those of aged cheeses—try it with pecorino Romano on your next cheese board. We also like to drizzle it over roasted pork for an extra savory element or on salami pizza—honey with the cured meat soppressata on pizza is a traditional Neopolitan pairing. San Pietro a Pettine's Truffle Honey will bring out the best in simple cheese dishes, whether you use it to finish a grilled cheese sandwich or bring out dairy's natural sweetness and drizzle it over ricotta bruschetta topped with coarse black pepper.
#changethewayyoucook
