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Asiago Fresco 1/4 Wheel

This 30-40 day aged DOP cow’s milk cheese is produced in the provinces of Vicenza, Trento, Padova and Treviso. The cheese is white or straw yellow in color with small to medium sized holes. It’s taste is fresh and slightly sweet.

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Divina Wild Mushroom Mix

An earthy, and meaty mix of wild mushrooms in a zesty marinade with chiles and strips of crisp bell peppers. Mix it into a garden salad or sauté it with chicken.

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Pecorino Toscano – Fresco DOP – Il Fiorino

Each wheel weighs only 2 kilograms (about 4.4 pounds) and is aged for a minimum of 20 days. The texture of the paste is fairly toothy considering its age, but melts nicely on the tongue upon warming. However, the thing that really stands out about the cheese is its lingering flavor. There is a fresh, milky flavor that evolves into notes of fresh hay, hazelnuts and faint minerality....

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Nuvola di Pecora

Translating to sheep clouds, Nuvola is a semisoft pasteurized sheep’s milk cheese aged 30 days from Romagna. Characterized by its square shape, bone-white interior and slightly white rind, it is mild and creamy and fills your mouth completely with a velvety sweetness tinged with just a bit of the sheep tang.

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Delitia Mozzarella di Bufala -Pillow Bags

This authentic fresh Italian Mozzarella will leave you wanting more. The bouncy texture leads way to tangy and creamy flavors.

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Toketti Flat Bread Crackers

These Sardinian snacks highlight the Arab influence on this Italian island. Salty, flavorful, and with a perfect amount of oiliness, the box goes quick once opened.

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Cerignola Black Olives -Divina

Mild black olives from southern Italy, these black cerignolas are glossy, firm, meaty and exceptionally buttery.

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Cerignola Green Olives -Divina

Big beauty describes these bright glossy green olives from Italy. Mild in flavor.

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Roman Hazelnuts

These hazelnuts come directly from the grower in the countryside of Rome, who then toasts them lightly to enhance their flavor. Roman Hazelnuts are comprised of a protective skin and the fruit. This skin stays partially attached to the fruit, even after toasting. It is precisely this protective skin that makes Roman Hazelnuts outshine their counterparts. It seals in their...

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