Italy

This Coriander Honey evokes a Moroccan spice market with its intense aromas of fennel and exotic spices. The fennel comes through in the flavor as well, along with earthy and woody notes. Brothers Fabrizio and Pierpaolo have been tending bees and collecting honey as for over 20 years. Their honey is extracted using centrifugal force, for a voluptuous texture that maintains the...

Taleggio has been on plates of Italians since the time of the Caesars.  It pairs well with fruit, smeared on bread alone or with spices and tomato on bruschetta. Its consistency allows it to melt well for use on pasta, risotto or on polenta.

This pesto is made in Tuscany using Genoese DOP basil as the basic ingredient. In addition to the basil, small amounts of garlic, walnuts and pine-nuts are combined with extra virgin olive oil. A blend of Grana Padano, Parmigiano Reggiano and Pecorino Romano are added to create a luxurious sauce perfect for pasta.

Toketti Rosmarino are satisfying, bite-sized snacks made from the traditional Sardinian flatbread called Pane Carasau. Dating back to ancient times, it is a thin and crispy bread made with semolina. Due to its long shelf life, it was common among shepherds who traversed the island with their flocks for seasons at a time. Toketti Rosmarino combines the authentic flavor of Sardinia...

Acacia honey is blended with natural Umbrian black truffles to create this unique accompaniment. It will enliven any dish, from cheese to charcuterie.

This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year , Fulvi® is in a class by itself. What separates Fulvi from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made...

The unpasteurized milk used for Malandrone 1477 Parmigiano-Reggiano is sourced exclusively from the cows born and raised on the Malandrone farm. Being a farmstead cheese means being able to control the aspects of the final product.  Malandrone contributes much of its flavor profile to how the cheese is produced. Of course, because Parmigiano-Reggiano has certain DOP and PDO...

Mitica Taralli are made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others. Their richness and full flavor make them far more special than any ordinary cracker. These hearty twists are made with genuine Fulvi Pecorino Romano and black pepper.

Beloved for its bright, emerald-green color and fresh, sweet flavor, the Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation, a key step that locks in their natural brightness and mild flavor.

Sweet, mild and crowd-pleasing, these olives are harvested off the coast of Sicily and cured without fermentation, allowing for remarkably fresh, mild and sweet flavor.