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The Prize of Abruzzo

on Sunday, 01 October 2017. Posted in Newsletters

NEW Agrumato Citron Olive Oil

Agrumato Citron Olive Oil—from producers of award-winning Agrumato Lemon and Tangerine olive oils—captures the true essence of this cherished fruit. Whole citrons are pressed in the mill with the olives, capturing the citrus' essential oils for an aromatic condiment with a lime-lemon taste, a...

The Classic French Bean

on Thursday, 28 September 2017. Posted in Newsletters

Heirloom Flageolet Beans from Rancho Gordo

Flageolet beans—from Rancho Gordo, champions of preserving heirloom beans from California and around the world—are known for their delicate flavor and supple, creamy texture.

Oh, Oh Branzino!

on Thursday, 21 September 2017. Posted in Newsletters

NEW Grilled Mediterranean Sea Bass in Olive Oil from IASA

Branzino Grigliato—from IASA, producer of Italian anchovy products—starts with sustainably-farmed Mediterranean sea bass from the waters off the coast of Campania. The fish is cleaned, gently grilled and hand-packed in tins with mild olive oil, allowing the subtle smokiness and...

No Longer Forbidden

on Sunday, 10 September 2017. Posted in Newsletters

Venere Black Rice from Principato di Lucedio

Meet Venere Black Rice. This one-of-a-kind hybrid—a cross between Filipino forbidden black and red rice and a local Italian varietal from renowned rice-growing estate Principato di Lucedio—is intensely nutty, with aromatic toasted notes akin to freshly popped popcorn and a pleasing...

Spanish Sardines in Olive Oil

on Sunday, 27 August 2017. Posted in Newsletters

a.k.a Summer's Pantry Hero

Succulent, meaty and oh so satisfying! Spanish Sardines from Conservas Ortiz are the crème de la crème of sardines—luscious, buttery with a delicate briny flavor of the sea. Each sardine is sustainably caught, cleaned by hand, quickly fried and packed in olive oil.

90 Seconds to Pasta Perfection

on Wednesday, 23 August 2017. Posted in Newsletters

90-Second Rapida Spaghetti from Rustichella d'Abruzzo

90-Second Rapida Spaghetti—from pasta innovators Rustichella d'Abruzzo—is still made the old-fashioned way: crafted with best-quality semolina and mountain spring water, extruded through bronze dies and slowly dried at low temperatures.