A piquant oil from the Savannah-like terrain of the Perales de Valdeuza estate in Extremadura, Spain. The Alvarez de Toledo family brings 500 years of oil making knowledge to bear in this blended oil, centered around the Morisca Olive. Fresh, with notes of red fruit and almond, with a white peppery finish. A sublimely complex finishing oil.
A classic blend of herbs from southern France, these tiny handmade pots are filled with thyme, basil, savory, fennel, and lavender flowers. A staple of Provençal cooking, this aromatic blend is perfect on your next crispy roasted chicken or grilled fish.
The Moretti family has grown grain on the Lombardian plains, home to Italy’s best polenta, for generations. Their heirloom-variety corn is stone ground whole, giving it a richer, fuller flavor. Easy to prepare and incredibly versatile, enjoy it like the Italians do: with a healthy dose of Parmigiano and olive oil.
An ancient confection native to the Iberian Peninsula, this Membrillo is made using Vermont-grown quince fruit and maple syrup. Firm and sliceable, sweet and tangy, Membrillo is easily paired with most cheeses; try it with a bit of Vermont Shepherd’s Verano for a local take on a traditional favorite.
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.
Sweet, savory, and kicky — Italian mostarda does it all. The Melloni family grows heritage pears on their historic Modena farm; they're hand-cut and finished with potent mustard extract for a punchy, sweet condiment that pairs perfectly with cheese.
Carrying on a timeless Turin tradition, Venchi's Baciodidama bar is a layer of silky chocolate on top of a PGI Hazelnut biscuit and a thin layer of white chocolate. An intricately layered and delicious Piedmontese chocolate.
In the 1860s, cowherd Giuseppe Pedroni used his lottery winnings to buy several farms and renovate an old benedictine monastery into a roadside tavern, where he began producing balsamic vinegar using his empty Marsala and beer barrels.
Six generations later, Giuseppe III carries on his namesake and family's legacy, hosting visitors to the tavern and making balsamic according to traditional methods. Trebbiano di Spagna and Ruggine grape varieties are pressed, cooked, fermented, and then aged in a series of barrels made of different types of wood, a process referred to as a 'battery.' This resulting vinegar is slightly syrupy, well-balanced and sweet with a distinctive earthy richness. Try it drizzled over Bea pasta, tossed into a risotto, or served simply on pieces of Parmigiano Reggiano.
The original iteration of marmelada dating back to Roman times was made with quince — the classic fruit of health, love, and good fortune. Made using Vermont-grown quince and cooked down to a bright red jam, this rich, tangy spread is glorious on a bit of toast with a swipe of Beurre de Baratte.
Two of our favorite Italian estate producers have joined forces to bring us this artfully spicy honey. The Bianco family harvests linden flower honey from its busy Piedmontese hives and infuses it with estate-grown Calabrian peperoncini and a touch of bright pink peppercorn. This honey is equally perfect as a topping for your next pizza night or drizzled on slices of your favorite Italian sheep's milk (we're fans of the Pecorino Tuada).
An award-winning single-olive oil made with Hojiblanca olives grown on La Cultivada’s biodynamic estate in Andalucía, Spain. True to Spanish style, Cultivada’s Hojiblanca is a luscious, full-bodied, sweet oil, with notes of bell pepper and Marcona almond. A lingering, lightly peppery finish makes it an incredibly versatile option to keep in your pantry.
Made from myrtle berries sourced from local Sarrabus farms, this jam is crafted with five times the minimum amount of fruit required by law. It is then cooked at low temperatures, which helps to preserve the original fragrance and taste of the fresh fruit; notes of rosemary and fennel seed complement a rich texture and a subtle lingering sweetness which make this jam the perfect compliment to bright, grassy Sardinian cheeses.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine