A classic combination of two of Sicily's most well known ingredients, this pesto is aromatic and surprisingly rich for being dairy-free. Super fresh-tasting with a smooth body, this simply made pesto is perfect alongside roast chicken or as a way to add a little brightness to your charcuterie board.
Bresca Dorada believe that using simple high quality fruit is the best way to make incredible products. They use five times the amount of fruit typically required to make their jams and spreads which results in a luscious texture and delicious, concentrated flavor. This particular spread captures the sweet, melon-like essence of the Cactus Pear, known as the Fico d'india or Indian Fig throughout Italy. A perfect addition to any cheese board but also fantastic for marinated chicken thighs or pork chops.
A complex American original from the seaside sorcerers at Mystic Cheese in Groton, Connecticut. Tart and bright notes give way to a savory, brothy finish that calls to mind everything from clothbound Cheddar to Italian greats like Castelmagno.
A super limited edition alpine cheese from Sennerei Nufenen, a small village dairy in Gaubunden in Eastern Switzerland near the Italian border. 21 small farms pool their milk together to create cheeses in this picturesque Alpine creamery 1600 m above sea level. Rich and meltable with a savory quality reminiscent of vegetable broth, cured meat and woody mushrooms.
Using granite wheels, Mirzam grinds their roasted chocolate beans for several days to produce incredibly smooth bean-to-bar chocolate. Here, delicious chunks of honeycomb candy produced with Emirati honey are coated with 62% dark chocolate for a delightful sweet treat.
Singapore-based Fossa team’s dedication to high quality ingredients shines in this limited edition bar for the winter season. Dried sweet Fuji apples dusted with aromatic Ceylon cinnamon adorn dark oat milk chocolate from Semuliki Forest, Uganda. A delicate bar with a lingering finish.
A sweet and spicy condiment from Jose Gourmet that takes a staple of Portuguese cuisine and turns it into the perfect accompaniment for your next cheese board. Red peppers are sourced from small farms between the regions of Ribatejo and Alto Alentejo, chopped and then blended with sugar and vinegar for a sweet, tart and fiery treat.
Sole owner of her recently-founded estate, Diamante d'Alessio blends her exquisite oil from three Tuscan-native varieties: Frantoio, Moraiolo and Leccino olives combine to produce this vibrantly green, pleasantly spicy oil. Expect zippy notes of dandelion greens, crushed herbs, and pink pepper.
Sabadi Siracusa Chocolate w Mint Leaves & Lemon Zest
Named for a city on the southeast coast of Sicily, these bars pay homage to centuries-old Modica chocolate traditions. The rustic, cold-milled Ecuadorian cacao is blended with bright, sweet Sicilian oranges and almonds.
Sabadi Catania Chocolate w Prickly Pear & Marjoram
Simone Sabiani, chef and Sicily native, is redefining this centuries-old style of Modica chocolate. Cold-processed to preserve the natural, rough texture, these bars are infused with fragrant prickly pear and marjoram in a delicious reflection of the bounty of the island.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine