Italy

This is Italy’s quintessential washed-rind cow’s milk cheese. Master affineur Luca Arnoldi learned from his father, Ambrogio, with whom we worked for many years. Their extended family, including cousins, sons, and daughters, has been making Taleggio for generations in the heart of Valtaleggio. A well-formed pink rind with characteristic molds protects the billowy, mildly funky...

This wonderful organic olive oil from Calabria is made from 100% Carolea olives on an estate in the DOP region of the Lamezia Terme Valley. This oil is deep yellow-green, with aromas of fresh herbs, apple, and tomato. The flavor is well balanced with some bitterness and spiciness and a finish with hints of almond.

This Pecorino Romano is given the moniker “Genuine” 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. Genuine 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...

This popular cheese is from the Asiago plateau in the Veneto region and was originally made with sheep’s milk, but the recipe changed as cattle farming increased in the 1500s.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. There are two main types...

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...