Baked close by in Newbury, Massachusetts, the bakers at Onesto pack their gluten-free crackers with your favorite bagel spices for a full-flavored, textural crunch.
For 140 years, the Osborne family has harvested salt from pristine estuaries on the southern coast of England. These crystalline pyramid-shaped flakes are favored by professional chefs and home connoisseurs alike, prized for their gentle saltiness and pure, clean flavor. Time to upgrade your salt game.
These crunchy taralli are baked with toasted fennel for an aromatic kick - your Italian nonna would dip them in a glass of her favorite white wine as an afternoon snack.
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.
The hearty Umbrian snack you love, kicked up a notch with the addition of a bit of Italian hot pepper. A gentle heat, perfect for serving alongside a swipe of fresh ricotta.
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.
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.
