Specialty Foods

Italian crostini are crunchy and addictive. Try one straight from the bag and you’ll see why the mouth-watering sea salt recipe makes them perfect for cheese, bruschetta, hummus, and dips or simply snacking.

Capers flower into this crunchy, flavorful fruit.

Everyone’s childhood favorite was bound to grow up sometime! The classic pitted black olive has been turned up a notch by using a Greek Halkidiki varietal that’s been hand-harvested and gently cured.

Grilled spears of green and white asparagus mixed with sweet Piquillo peppers in an herbal marinade.

Greece’s favorite varietals of red and green peppers marinated in a light sunflower oil.

Tender artichoke quarters and Piquillo peppers in a sunflower oil and aromatic herb marinade.

Tender artichoke quarters marinated with sunflower oil and aromatic spices.

Ossolano Al Prunent marries two products with centuries of history behind them – the Ossolana Toma and Prunent which is also the name of the main wine produced in the Ossola area. The best ripening period is between four to five months. This cheese boasts an intense and piquant taste with traces of fruit and wine.

An Italian pasteurized version of the classic French cheese Reblochon. This one is milder.

Kirby cucumbers in a signature brine made with Finger Lakes Distilling McKenzie Rye Whiskey.