Showing 37–44 of 44 results
Northern Missouri Pecan Pieces – 1 lb bag
Pecan pieces from our friends in Nevada, MO. We use these pecan in our rum cakes and at Ocho. Some of the orchards are over 200 years old! The BEST available in my opinion. 1 lb bag.
Organic – Pitted Castelvetrano Olives – 4.9 oz
Call for Availability.
Fresh, briny, and flavorful olives from Italy.
Pomodori Pelati – Hand Peeled Tomatoes – 18.70 oz
Masseria Mirogallo’s Pomodori Pelati—tomatoes peeled by hand—are a typical Lucan specialty. Pantry powerhouses, they are versatile in their uses, exalting anything from a simple pasta sauce to a hearty ragù. The tomatoes retain a hearty texture in cooking, withstanding a slow braise, and also keep their wonderful sweetness and bright acidity.
Carefully cultivating seeds from the previous harvest, the Belfiore family—owners of Masseria Mirogallo—replant their own heirloom tomato seeds year after year.
When ripe, the tomatoes are harvested by hand, carefully cleaned, quickly blanched, and then peeled by hand in a fascinating show of skill. The tomatoes are jarred, sealed and briefly pasteurized for the minimum amount of time required. The result? Pure tomatoes preserved in their own juices, with no added salt or water.
Sa Fregula Sarda Durum Wheat Pasta – 1 lb 1.6 oz
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of small, medium or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment.
They can be cooked as a risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.
Sicilian Salted Capers from Salina (caliber 6-7 mm) – 3.17 oz
Precious capers from Salina, bursting with Aeolian Island sun and sea breeze aromas. After a careful harvesting and sorting, the capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt and remain in the vats for an additional 20 to 30 days before they are ready to be used.
Surprise everyone with the intense flavor and texture of these little capers, especially if you are accustomed to pickled capers. Be sure to rinse under running water and carefully salt your food when using these capers. Use in sauces, stuffings, pasta and rice salads, or wherever olives are called for a new twist in flavor.
Steen’s Sugar Cane Vinegar – 12 oz
Crazy unique flavor. This comes from a small town in Louisiana. I LOVE this over fresh heirloom tomatoes, in vinaigrettes, or just dashed over fresh greens and beans! This product is incredible! We also offer a larger 64 oz size container for $25.
Table Ocho Olive Oil – 750 ml (limited availability)
Grown and pressed by our friends in Creston, CA for Table Ocho. The only olive oil we use.
Vialone Nano Rice – .5 lb bag
Piemonte – located in the Po River Valley at a former monastery. Family owned. Minimally processed and kept protected in the hull until ready to ship. Smaller, rounder, pebble-shaped grain. This is the only rice we use for risotto or paella.