Organic Sicilian Marzipan from Stramondo
Sicily boasts an agricultural and culinary tradition involving almonds that spans over seven centuries. Intensely perfumed and flavorful almond varieties are found throughout the island, and the marzipan made from these locally grown almonds is unsurpassed in quality.
Whereas other industrially produced European marzipan is often made from California-grown almonds (supplying 80% of the world market), and may include stabilizers, thickeners, fillers or other ingredients, Stramondo Organic Sicilian Marzipan is made from organic Palma Girgenti and Mandorla Cuore almonds, organic cane sugar and pure vanilla - nothing else. Manufactured near the ancient town of Salemi in Western Sicily, the fresh and floral fragrance of this mouthwatering Sicilian marzipan will seduce you upon opening it, hinting at the richness within. Incredibly clean and vibrant in flavor, home chefs and bakers will swoon in delight.
Packed in vacuum-sealed bags to preserve its perfectly moist and fine texture, the marzipan rolls out beautifully to cover a majestic Princess Cake, or layer any tart, especially a Tart Tatine. Utilizing this marzipan in making Ricciarelli cookies will result in the most chewy, fragrant almond cookies imaginable. Indeed, the marzipan is so good you may find it irresistible to simply cube it up and serve it as is. Coat in toasted almond slivers or enrobe in dark chocolate for an effortless yet elegant holiday treat. From Easter brunch menus to Easter basket marzipan confections, Stramondo Organic Sicilian Marzipan will sweeten your holiday with true Sicilian flavor.
Order Organic Sicilian Marzipan in time for Easter and Springtime baking
B&R Farms Blenheim Apricots
B&R Farms Dried Blenheim Apricots are without a doubt the best dried fruit we've ever tasted. Slow ripening, small in size and fragile, Blenheim Apricots cultivation has unfortunately dropped nearly 90% since the late 1980's. The Rossi family of B&R Farms in Hollister, CA is one of the few remaining farmers of this iconic and incredibly delicious fruit. For 75 years, the Rossi's mission has been to produce the best Blenheim Apricots in America.
Dried in the mid-summer sun for seven days, the apricots shed 85% of their original weight. It takes six pounds of fresh apricots to make one pound of dried. The result is an intensely flavorful, chewy and honey-sweet apricot perfect for baking as well as snacking. Mix cubed Dried Blenheim Apricots into scone batter, cookie dough or cake batter. They're delicious when layered in a tart, or mixed into bread pudding. Toss them into salads or rice pilaf, or simply serve them alongside a cheese platter. Believe us, you will need to order more than one package at a time. One will simply not be enough.
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