Italy

Native to the Calabria region of Italy, these Ferrari-red chili peppers are spicy, smoky and fruity. Chefs love these mildly fermented peppers for adding brightness and heat to pizzas, grilled/roasted meat or sautéed greens. Pro tip: save the oil for dipping crusty bread.

This Pecorino Romano is given the moniker “Genuino” due to its continued production in the traditional location of the Roman countryside. It is made with unskimmed sheep’s milk and it is hand salted rather than brined. Genuino Fulvi Romano has a profusion of ordered flavors- a subtle sweetness, followed by salt and sheep’s milk flavor, then a slight peppery bite.

While less well-known than its famous cousin in Parma, Prosciutto di Modena has been made and enjoyed in the region of Emilia Romagna for centuries. This Modenese delicacy was finally recognized with a DOP in 1996, to protect the integrity of all aspects of the production process. We source ours from Salumificio Vitali, which is based in foothills of the Apennines. They have the...

These golden feather-light semolina flatbread crackers are alluringly crispy and thin. The aroma of freshly baked bread and toasted flavor are enhanced by a drizzle of olive oil and a sprinkle of salt. This style of flatbread has ancient origins and has been a Sardinian specialty for thousands of years. It is enjoyed as a delicate and savory cracker that can pair with anything from...

This original creation from Veneto, Italy is no average semi-soft cow’s milk cheese. A judicious amount of black truffles are added into the paste of the cheese, which is then aged in ashes to preserve it, as per Venetian farmers’ tradition. Don’t be fooled by the countless imitators – this cheese is decorated with 3 green leaves. Its rind has a hint of truffle oil and the...

This popular cheese, also known as Asiago Aged, is from the Asiago plateau in the Veneto region and was originally made with sheep’s milk, but the recipe changed as cattle farming increased in the 1500s. The DOP was established in 1979 to protect the integrity of this traditional mountain cheese, which can be made only in the provinces of Vicenza, Trento, Padova and Treviso....

Rosé fanatics, meet your new favorite cheese. Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. This semi firm cheese has a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The...

Rich, decadent, and extravagantly spiced, this is an all-natural chocolate version of the traditional fruit cake from Siena. Coated in a dark chocolate glaze, it is dense and sweet, like a cross between cake and candy. The dried cherries, citrus, almonds, and hazelnuts studded throughout beautifully complement the dark chocolate. Panforte means “strong bread” in Italian, in...

This is an all-natural version of the traditional fruit cake from Siena, typical of the Christmas holiday. Dense, sticky, soft, and sweet, it is like a cross between cake and candy with dried citrus and crunchy almonds. Its rich and extravagant flavor comes from a blend of spices and honey. Panforte means “strong bread” in Italian, in reference to the many fragrant spices used...

Sottocenere is aged in ashes to preserve it as per Venetian farmers’ tradition. This cheese has black truffles throughout. The rind is aromatized with truffle oil and the ash also contains nutmeg, clove, coriander, cinnamon, licorice, and fennel. This makes for quite a flavorful punch. Quite exotic and aromatic, this cheese is luxurious on its own and a treat in cooking...