Italy

Hand-cut pieces of candied crab apple come alive with a hint of potent mustard extract. Mostarda is a traditional condiment that balances sweetness and heat. Suggested pairings include Pecorino Romano, Pecorino Toscano, or roast or boiled meats.

Hand-cut pieces of candied green tomato come alive with a hint of potent mustard essence. Mostarda is a traditional condiment that balances sweetness and heat. Suggested pairings include Taleggio, Cacio de Roma®, fresh and bloomy rind cheeses.

They like it fiery in Italy and it doesn’t get any more speziato than Calabria’s namesake peppers paired with a mild green olive to balance the boldness. We love this mix tossed with spaghetti and grilled chicken.

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

Pecorino Riserva is made in Rocalbegna, a small village dating from medieval times. The town is located in the high valley of Albegna, in the province of Grosseto, which in turn is located in the region of Tuscany. The sheep’s milk that is used to make this cheese is drawn from flocks who graze closeby in the Maremma hills and on the slopes of Amiata Mountain.  These high...

Delitia’s Burrata di Bufala is produced using pasteurized water buffalo milk from Cooperativa La Contadina in the Campania region of Italy. The cooperative collects milk from 20 local farms within 10 miles of the production facility and is delivered daily. Once the milk is received, the cheese is made within the same day. In turn, our exporter is timing these shipments to arrive...

Provolone Piccante is far removed from your typical deli style Provolone. It’s aged around 10-12 months, enough time for the mild flavors to intensify. Flavors are sharp and tangy, with a lingering finish. Best eaten with some sweet Prosciutto and a glass of Barolo.

Toma del Nonno translates to ‘grandad’s cheese’ and honors Pietro Sepertino who founded the company with his wife Genia in the 1930s. This cheese is made with pasteurized cow’s milk to which cream is added to create a smooth silky texture, much like a very young Fontina. The flavors are clean, with simple lemon and buttery notes. It’s the perfect table cheese, and also...

Piemonte gains its gastronomic fame for its truffles, hazelnuts (home of Nutella), and most importantly wine (Barolo and Barbaresco). Piemonte is often referred to as the Burgundy of Italy because of its many small family wineries, but it is also home to a variety of traditional cheeses and small family dairies. And on the cheese side, most interestingly Piemonte is one of the few...

Made in Italy, this Prosciutto is aged for 12 months minimum to allow the flavors to develop. With a low price point, but great flavor, it’s perfect for food service.