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You can't beat these grilled artichokes prepared with olive oil, sunflower oil, and salt. They are grilled in the traditional Piedmontese manner and seasoned with parsley and garlic. Ideal as a side dish for meat or seafood, they are also excellent served as a cold buffet dish; on pizzas; or for sandwiches. Ready to serve cold or warm, this is a very versatile product, perfect for the artichoke lover. |
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”There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth -
I think that perhaps it's the gin.”
- Poem by Ogden Nash.
Martinis in one form or another have been enjoyed since 1862. Although its origin is controversial, some say it was named after a town in California (Martinez), others say Martini di Arma di Taggia created it at the Knickerbocker Hotel in New York. Regardless of its origin, martinis gain in popularity with each generation whether it's the classic with gin or vodka with a splash of vermouth, or newer variations such as Cosmopolitans or bitter apple.This fun martini themed glass cutting board/serving board is perfect for setting out your favorite cocktails and snacks.
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Crescenza is a rich, creamy, fresh cheese that is also known as Stracchino. It is produced in the northern Italian provinces of Lombardy, Piedmont and Veneto. Crescenza's texture and flavor are similiar to that of a Gorgonzola without the blue, and it becomes very soft and spreadable at room temperature. Made from cow's milk, we fly this cheese in every week to assure that you get the freshest possible product. It is best fresh, so eat it quickly! - Made from cow's milk.
- Best enjoyed within seven days of delivery.
- Photo depicts whole 8.8 oz. form of cheese.
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Referred to as the most important Piedmontese cheese, Castelmagno takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are exported to the USA.- Made from unpasteurized cow, goat, and sheep's milk.
- Photo depicts whole 12 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Italian rice cultivation is concentrated in certain areas of the country, although it is consumed in various dishes throughout the Italy. Carnaroli, considered one of the best Italian rices, is grown in the Piedmont region. Its excellent cooking qualities make it ideal for preparing risottos of the finest quality. Although less well known in the U.S. than Arborio rice, Carnaroli is actually more highly valued by Italian chefs. Try it in place of Arborio the next time you make risotto. You'll be surprised by its super creaminess and recognize why Carnaroli is known as "The Caviar of Rice." |
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