Featured products include:
- Madonna Dell’Olivo Itran’s Extra Virgin Olive Oil – 500 ml
- VR aceti Balsam Organic Citrus Balsamic Vinegar – 250 ml
- Casina Rossa Stuffed Hot Cherry Peppers
- Casina Rossa Fennel Pollen
- La Bella Angiolina Organic Fusilli Pasta
- Chocolate Amatller Dark Chocolate with Seasalt
Products Imported from Italy and Spain.
Madonna Dell’Olivo Itran’s Extra Virgin Olive Oil
A mono-varietal EVOO with incredibly low acidity and high antioxident levels. Itran’s is elegant and versatile with a subtle peppery flavor and light citrus finish. Best for unripened cheeses, summer vegetables and salads.
Region: Campania, Estate produced.
Color: Golden green
Powerful, yet elegant grassy aroma.
More peppery than bitter flavor with a light citrus finish.
Smooth and versatile, best for unripened cheeses, summer vegetables and salads.
VR Aceti Balsam Organic Citrus Balsamic Vinegar
AR Aceti’s Organic Cirus Balsamic Vinegar is inspired by the sun-drenched lemon groves of Sorrento, Italy. This lively balsamic vinegar is an enticing blend of organic lemon juice, Trebbiano grape must and wine vinegar. Drizzle on fresh garden and pasta salads, over fruit, berries or panna cotta. Adds great zest and flavor to seafood or chicken marinades.
Casina Rossa Caperberries in Wine
Caperberries immersed in brightly-flavored wine. Garnish meats, poultry, cheese, crackers, and antipasti. A welcome companion for wine, beer, and martinis.
Casina Rossa Stuffed Hot Cherry Peppers
Southern Italian Cherry peppers stuffed with pâté of tuna, rice, onion, peanuts, capers, cheese, anchovies, and parsley. Preserved in Extra Virgin Olive Oil. Accents antipasto plates, pasta and green salads, and steak.
Casina Rossa Fennel Pollen
100% Italian fennel pollen from Abruzzo, Italy. Prized for its flavor and health benefits, fennel pollen can be used to finis fresh vegetables and sales, or easily integrated into rubs and sauces. A tasty fennel pollen recipe can take your meal to the next level!
La Bella Angiolina Organic Fusilli Pasta
Organic durum wheat flour is pressed into a bronze die and then slowly air-dried to form this traditional Fusilli pasta.
The origins of La Bella Angiolina go back centuries to a Ligurian folk heroine who created local dishes so delicious that she was named,”the beautiful little angel.” Faithful to local traditions, all the while using a deft yet sensitive hand, and the best quality ingredients, Luca Bastieri and family recreate traditional favorites in the sun-drenched Italian Riviera.
Chocolate Amatller Dark Chocolate with Seasalt
Delicious thin leaves of 70% cocoa chocolate with a touch of salt, inside a metallic case decorated with classic posters of the Chocolate Amatller brand. Made following traditional selection methods, roasting, refining and conching. These fine leaves are characterised by their intense flavour that lingers long in the mouth, and finishes with a toasted note.
The fennel plant is native to central Italy’s Tuscany region. Fennel pollen is prized as an herb and is commonly used in Italian dishes. Italian cooks have long been using fennel pollen in pastas, pestos, and as a seasoning to white meat dishes such as pork, rabbit and poultry. Fennel pollen pastries are also common throughout the Mediterranean.
One of the most popular ways to use fennel pollen is in a dry rub. Mix the fennel pollen with your flavors of choice after dabbing a little bit of olive oil on the pork, seafood or chicken of choice, and rub it in before cooking it in the oven, as you would normally. Throw in a side of wild rice, and you have a fantastic meal!
Tuscan-style Pork Tenderloin
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon fennel pollen
3 garlic cloves minced
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 (1 1/2 to 2-pound) pork tenderloin
In a bowl, combine the ingredients, then rub them over a tenderloin. Let the rubbed tenderloin sit for at least an hour.
Preheat oven to 425°
Place tenderloin in a baking dish, and into the preheated oven. Bake until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Roasted New Potatoes with Fennel Pollen
2 pounds of new potatoes, cleaned and dried
1 tablespoon coarse sea salt
2 teaspoons coarsely ground pepper
1 tablespoon Wild Fennel Pollen
1/4 cup extra virgin olive oil
In a large bowl, toss the potatoes with the olive oil, fennel pollen, salt and pepper until they are well-coated. Spread the potatoes evenly on a sheet pan and roast until tender, flipping halfway through cooking, about 25 – 30 minutes.
Pasta Salad with Vinaigrette
3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 cup coarsely chopped stuffed hot cherry peppers
2 cups arugula
1 cup cucumbers, sliced into thin half moons
1 cup grated Parmesan cheese
1 cup basil leaves, torn
1/2 cup minced parsley
Juice of 1/2 lemon
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until al dente.
Meanwhile, make the dressing (see below).
Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, cherry peppers, arugula, cucumbers, Parmesan cheese, basil, and parsley. Pour the dressing and toss to coat. Season to taste with fresh lemon, salt, pepper, and/or a drizzle of olive oil and citrus balsamic vinegar, if desired, and serve.
Ingredients for vinaigrette
2 tablespoons Dijon mustard
1 tablespoon garlic (crushed)
1/4 cup chopped shallots
1 tablespoon coarse ground pepper
1/2 tablespoon fennel pollen
3 tablespoons citrus balsamic vinegar
1 teaspoon sea salt
1/2 cup extra virgin olive oil
Combine the balsamic vinegar, garlic, shallots, salt, pepper, and mustard in a small mixing bowl. Give it a stir with a whisk or fork to soften the shallots, then drizzle in the oil in while whisking. This vinaigrette can be made ahead of time, and can be stored in the refrigerator for at least one week.