100% Abruzzo-Grown Whole Grain Farro from Rustichella d'Abruzzo
For their farro, Gianluigi Peduzzi of Rustichella d'Abruzzo works alongside a group of local farmers to grow farro vestino (a variety local to Abruzzo). This varietal is toasty, rich and earthy. This treasured grain is a staple in our pantry not only for its flavor, but for its versatility as well.
Nocino—a beloved Italian liqueur made from walnuts, sugar and spices—is often found on tables in the Veneto region as a digestif or after-dinner drink. Inspired by this treasured libation, the Valier family created a syrup with the same flavors but without the alcohol.
Fried Dried Peppers from Masseria Mirogallo (Peperoni Cruschi)
Warning: Once you start eating Masseria Mirogallo's Fried Dried Peppers (Peperoni Cruschi), you won't be able to stop. These addictive Italian snacks are made with Peperoni di Senise IGP, a local sweet pepper varietal native to Basilicata.
Our secret to truly delicious pizza? Embrace simplicity and highlight a few really great ingredients—from the best tomato sauce and hot peppers to briny, succulent anchovies (Yes, anchovies...if you think you don't like them, you haven't tried IASA anchovies yet).
Maria Grammatico Estratto di Pomodoro is Instant Flavor Magic
Maria Grammatico Estratto di Pomodoro is still crafted the authentic way with three key ingredients: San Marzano tomatoes, Sicilian sun and time. The result is a rich, umami-packed paste that adds instant depth with just a spoonful.