Featured Products Include
Decimi Organic Extra Virgin Olive Oil
In Bettona, Umbria, Graziano Decimi of Decimi Olive Oil has evolved his family passion for artisan workmanship into a state-of-the-art olive oil press that is fully integrated into his home and family life. Decimi Organic Olive Oil is predominantly local Moraiolo olives with small quantities of leccino and frantoio olives. It is an incredibly fresh-tasting, rich and flavorful oil that is best enjoyed for finishing cheeses, vegetables and fish, or for your favorite dressings.
Varietals: Moraiolo 85%, Leccino 10%, 5% Frantoio
Aroma: Herbaceous, with notes of cut grass, fresh lettuce, and cardoon. Bitter and spicy back palate, flavors of cardoon
Acetoria Barolo Vinegar
Carefully selected Barolo DOCG wine is used to make Acetorium’s elegant, nebbiolo-based Barolo Vinegar. It’s an excellent match for game, beef, pork, cheeses and marinades.
Acetorium vinegars are hand-crafted by esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. Instead of using flavor infusions they judiciously select the basic ingredients for each vinegar and then vinify them before beginning the vinegarization process. In other words, all Acetorium vinegars are made from fine wines. The vinegars are precision-aged in stainless steel tanks or wooden barrels.
Fior Maella Farro
A high-protein and low-gluten grain, farro has been a revered and vital part of regional Italian cuisine for many centuries. Great as a vegetable protein source and adaptable to various uses, such as in frittatas, soups, and salads. Top with honey, brown sugar, and milk or soy milk for a tasty breakfast treat.
Ranise pitted Taggiasca olives
Typical olive of the “Riviera Ligure” region. Buttery, compact, and tender, with low sodium content. Naturally preserved. Complements seafood, meat dishes, salads, and pizza. Ideal with soft, buttery cheeses.
The Ranise family has been living in the heart of the Taggiasca olive growing area of western Liguria for generations. A beautiful terraced steep valley in which Taggiasca olive trees are visible as far as the eye can see.
Controne Hot Pepper Roasted Almonds
California almonds, roasted in organic extra virgin olive oil and tossed with Controne Hot Pepper. Sourced directly from Ricchiuti Farms in California. A naturally healthy and flavorful and wonderfully spicy choice for appetizers and snacking.
Utilizing four generations of farming expertise to meticulously grow, harvest, pack, and ship the freshest products, Ricchiuti Family Farms continues to work diligently to meet and exceed industry standards.
Wild Peaks Praline Bonbons
Beautiful handmade dark chocolate bonbons filled with deliciously light, crushed praliné.
Wild Peaks handcrafts delicious, nutty praliné bonbons, bringing you the best of France’s chocolate tradition. Their bonbons are crafted with only natural ingredients selected for their taste and quality. No preservatives, GMOs or artificial coloring are used.
Preparation + Recipes
Farro is hearty and wholesome, with an amazing chewy texture and nutty flavor. It can be enjoyed all year long, but it really becomes a kitchen staple in the cool weather months. Its toasty flavor is delicious with fall/winter produce like squash, apples, and kale. Cozy herbs like sage, rosemary, and thyme are its natural companions.
If you’ve never tried it before, now is the perfect time – toss it into salads, add it to bowls, or stir it into your next soup!
Farro can be cooked just like pasta. Some farro recipes swear by using a specific number of cups of water for every cup of the grain, but we get the best results by simply boiling water, adding the grain, and cooking until it’s tender.
To prepare Farro:
First, rinse the dried farro. Add it to a fine mesh sieve and rinse it with cold water.
Then, bring a pot of salted water to a boil, and add the rinsed grains. Cook until they become tender and chewy but still have an al dente bite. The cook time will vary slightly depending on the age and variety of your farro.
Next, drain the grains and transfer them to a baking sheet or large plate. Spread them into a single layer to cool and dry for 20 minutes or so. Skipping this step means that your grains will continue to steam, which can make them mushy.
When your farro is cool, transfer it to the fridge for future use, or enjoy it right away!
Grano Farro Soup
- 2 cups farro
- 3 tablespoons olive oil
- 1 medium clove of garlic, peeled and smashed
- 1 medium onion, diced
- 2 ounces pancetta or guanciale, diced
- 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
- 2 or 3 crumbled sage leaves
- 1 bay leaf
- 1 cup canned plum tomatoes, crushed and chopped
- Salt and pepper to taste
- 6 to 8 cups of good-quality beef, chicken or vegetable stock
Garnish with torn parlsey leaves, Extra-Virgin Olive Oil and grated Parmigano-Reggiano or Grana Padano.
Place the farro in a large bowl and cover it with one quart of cold water. Let the farro soak for two hours, then drain it, discarding the water.
Heat the oil in a large stockpot and add the garlic clove. Let the garlic sizzle and cook in the oil until it begins to turn golden brown, then remove it. Add the diced onion and pancetta to the oil, stirring it well. Season this mixture with a pinch of salt and stir, sautéing on low heat until the onions and pancetta soften and turn translucent at the edges. Stir in the herbs and sauté for another minute. Do not allow the mixture to brown.
Add the tomatoes to the pot and stir, then add the farro, 4 cups of the stock, and 1 cup of water. Bring the mixture to a gentle simmer, then cover the soup and lower the heat. Simmer the soup covered for 45 minutes, stirring every 10 to 15 minutes. As the moisture absorbs, add more stock to the pot, a cup or so at a time, keeping the grains loose and suspended in liquid.
When the farro is tender, the soup is done. Allow it to cool for about 30 minutes in the pot. Remove about 2 cups of the soup to a blender container and puree it smooth. Stir the pureed mixture into the soup, and add more stock if necessary. The soup should not be thick or gloppy, but loose and liquid.
Return the soup to the heat before serving; garnish with parsley, a dribble of olive oil and a grating of cheese.
Farro Salad with Grilled Asparagus
- 1 cup uncooked farro (about 2 cups cooked)
- Extra-virgin olive oil, for drizzling
- 1 bunch asparagus, tender parts
- 1 lemon, halved
- ½ cup frozen edamame, thawed
- 2 tablespoons crumbled ricotta salata or feta (optional)
- 2 teaspoons capers
- 2 radishes, sliced raw or quick pickled*
- Handful of pea shoots or micro greens, chopped
- ¼ cup chopped Taggiasca olives
For the dressing:
- 4 tablespoons Extra-virgin olive oil
- 1 tablespoon Barolo wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- ¼ teaspoon sea salt
- freshly ground black pepper
How to Grill Asparagus
If you’ve never grilled asparagus before, you’re going to love it! The spears come out tender and lightly charred, and the process is really simple:
Start by trimming any woody ends off the asparagus spears – you don’t want to end up eating one by mistake!
Then, lightly toss the asparagus with olive oil, salt, and pepper.
Grill for 6 to 8 minutes on a grill preheated to medium, flipping halfway through.
Your asparagus is ready when it’s tender and lightly charred. Remove from the grill and assemble the salad!
Bring a medium pot of water to a boil and cook the farro and until tender but not mushy, 15 to 25 minutes, depending on the farro. Drain and spread on a plate to dry and drizzle with a tiny bit of olive oil to keep it from sticking. Chill until ready to use. The farro can be made ahead.