Star Spanish chef Abel Alvarez’s team selects tender octopus tentacles and expertly grilles them over live hardwood fires before packing them in pure Arbequina olive oil. A cephalopod lover's dream conserva.
Calling forth a breezy spring day on Tuscan hillsides, Marzolino is a young, incredibly nuanced sheeps' milk. Made from the first grassfed milkings of the year, once the winter breaks and the sheep are turned out to pasture. The stone-shaped cheeses are then rubbed with olive oil and tomato; Marzolino is herbaceous and bouncy, with a slightly funky, sheepy finish. A beautiful snapshot of Tuscan terroir.
Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
One of Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with spring herbs. A bit of toothy bite gives way to flavors of sweet thyme blossoms and sun-baked grasses.
A masterful sheeps' milk offering from the affinatori of Casa Madaio. A dark, earthy rind surrounds a rich golden paste with notes of roasted hazelnuts and wild honey, with a gentle sheepy finish.
Bluefin tuna are caught fresh on the Spanish coast using an ancient, sustainable net method. The richest loin cuts are char-grilled to smoky perfection before being packed in floral Arbequina olive oil.
Local fisherman hand-harvest razor clams to ensure the freshest, juiciest catch; the clams are then grilled over fires of birch and beech and neatly packed in tins of pure olive oil for the ultimate conserva experience.
Center cuts of large Spanish sardines are chargrilled over live fires and carefully hand-packed into their tins, followed by a generous pour of Arbequina olive oil.
Juicy sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Packed in fragrant Arbequina olive oil, these sardines are an easy choice with a crusty baguette and a glass of Albariño.
Succulent sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Generously spiced and packed in 100% Arbequina olive oil and cider vinegar, these special tins are a rare find.
A lighter take on Venchi's classic Cremino bar. Gently roasted pistachios work their way into the smooth center of this milk chocolate bar, surrounded by pistachio milk chocolate. Luscious and easy-eating.
Carrying on a timeless Turin tradition, Venchi's classic bar is a layer of silky almond paste surrounded by hazelnut milk chocolate that melts like a dream. A Piemontese (and Dedalus) favorite.
This Piemontese hazelnut spread is the real deal. Venchi roasts locally-grown hazelnuts in-house and swirls them into a velvety cocoa spread - perfect on your favorite toast, or just by itself on your favorite spoon.
Visually stunning and equally impressive in taste, Monte Enbro is made by a legendary father-daughter team in the Avila mountains of central Spain. The goats' milk is hand-formed into bricks and bloomed with blue mold. Unique and intense, the flavor is equal parts earthy, peppery, and tangy, and becomes stronger with age. The rich milk used renders a paste that ranges from flakey to dense and creamy as the cheese ripens; grab a hunk for an experience to be enjoyed by adventurous eaters.
A complex but approachable goat's milk cheese made in a classic Belgian Abbey style by the cheesemakers at Het Hinkelspiel in East Flanders. Cabriolait is made from the milk of Saanen goats and has a lightly washed rind that imparts a flavor of hazelnuts and buttered toast with only a hint of goat's milk tartness.
Ancient grain semolina gives these large shells full, nuanced flavor and hearty texture. The perfect shape for stuffing with fresh ricotta or tossing with sardines, capers, and tomatoes.
The Bea family has worked their land in Umbria since the 1500s, producing wines, olives, and more recently, heritage grains. These bandiere, or flags, are made from ancient grain varieties, and their waving-banner shape holds sauce like a dream.
Situated on the Italian Riviera in Liguria, this onion jam is made for Frantoio Armato by the nuns of the nearby Carmelo Monastery. Equal parts sweet and savory, try this with your favorite pecorino for a classic pairing, or with a rich Alpine cheese for a French onion soup flavor experience.
Red Table's Pork Queen Salami is a celebration of simple flavors and above all, the quality of the Pork that Charcutier Mike Philips is working with. Pork Queen is seasoned with Black Pepper, Garlic & White Wine in a classic central European style. Perfect when paired with an alpine-style cheese such as Schlossberger Alt .
Parish Hill's distinctly Vermonter take on an Italian Fontina style. This gorgeous natural rind cheese is given a wash in beer brine as part of its aging process, resulting in a flavor that's savory while retaining that nutty Vermont Terroir.
A bold and chocolatey blue from cheesemaker Stan Biasi. Patrolman's Blues is a peppery new addition to the Vermont cheese scene. As at home melted on a steak as it is alongside some fresh figs and dark honey.
Another hit from local producer Babette's Table, who we think make some of the finest charcuterie in the United States. This lightly spiced but super flavorful chorizo displays the perfect, hand-cut texture that is salumi maker Erika's signature.
A classic Calabrese style Salami made in Panton, Vermont by the Artisans at Monti Verdi Salami. This particular recipe was inspired by the Salami made by a friend's Southern Italian grandmother. Full-bodied and rich with an almost olivey note, Best enjoyed with a fruity southern Italian Red.
A beautifully marbled and flavorful salami from Agricola farm in Panton, Vermont. Monti Verdi's Salame Classico is inspired by the classic Piedmontese Salami that farmer Stefano Pinna grew up with. A simple salami with Herbal flavors and a soft mineral undertone that highlights the exceptional quality of Monti Verdi's heritage breed pork.
Scout Seacuterie Wild White Albacore Tuna with Garden Herb Pesto
Prized chrysanthemum buds, thought to carry cooling properties and respected as a symbol of longevity, are blended with Rehoboth Estate dark milk chocolate. The result is a bar of beautifully aromatic chocolate with a gently honeyed finish.
