Southern Italy’s finest pasta maker doesn’t skimp on the sauce - this Genovese-style pesto is packed with fresh basil, toasted pine nuts, and plenty of pecorino. Best when served very gently warmed, to better preserve the delicate flavors.
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.
The family-owned Lucedio estate at the base of the Alps in Piedmonte produces some of Italy’s finest rice. Harvested in the late summer and packed as soon as possible, this rich, starchy rice does extremely well with a heavy pinch of lemon zest and drizzle of Agrumato oil for the perfect summertime risotto.