Italy

Taralli are a classic snack in Puglia, the heel of Italy. These small rings are dense, more reminiscent of a biscuit than a cracker. Mitica’s Taralli are simply made with wheat, white wine, and extra virgin olive oil. Try serving them with your anti pasti plate, and make sure to serve with a classic Italian wine like a Barbera.

Taralli are a classic snack in Puglia, the heel of Italy. These small rings are dense, more reminiscent of a biscuit than a cracker. Mitica’s Taralli are simply made with wheat, white wine, and extra virgin olive oil. Try serving them with your anti pasti plate, and make sure to serve with a classic Italian wine like a Barbera.

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.

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.

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....

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.

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.

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

Alta Langa has taken inspiration from the classic French Camembert while still using the techniques of an Italian Robiola. This cheese is made with cow, goat, and sheep’s milk, making the flavors more complex.

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