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.
Castello 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.
Castello 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.
This style of jarred tomato is a specialty of the Basilicata region. Perfectly ripe heirloom tomatoes are cut in half, with their pulp removed and skins left on. Masseria Mirogallo pasteurizes them for as little time as possible and adds no other ingredients—not even water or salt—so the final product has as much flavor as a fresh tomato and can be used similarly. They are ready to add to sauces, soups and relishes, or add them chopped to crostini and bruschetta with crumbled goat cheese or sliced smoked mozzarella, a few torn basil leaves and a drizzle of extra-virgin olive oil. Make sure to save the liquid from the jar for an easy gazpacho or even a Bloody Mary.
This style of jarred tomato is a specialty of the Basilicata region. Perfectly ripe heirloom tomatoes are cut in half, with their pulp removed and skins left on. Masseria Mirogallo pasteurizes them for as little time as possible and adds no other ingredients—not even water or salt—so the final product has as much flavor as a fresh tomato and can be used similarly. They are ready to add to sauces, soups and relishes, or add them chopped to crostini and bruschetta with crumbled goat cheese or sliced smoked mozzarella, a few torn basil leaves and a drizzle of extra-virgin olive oil. Make sure to save the liquid from the jar for an easy gazpacho or even a Bloody Mary.
It’s no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand-selected and packed into jars with only wine vinegar and extra-virgin olive oil produced from the same farm on which the peppers were grown, diavolicchi's piquancy will define and sharpen a dish’s flavors. Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs.
It’s no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand-selected and packed into jars with only wine vinegar and extra-virgin olive oil produced from the same farm on which the peppers were grown, diavolicchi's piquancy will define and sharpen a dish’s flavors. Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs.
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.
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.
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.
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.
