This aromatic herb fused extra virgin olive oil is made with basil, oregano, thyme, dill, and tarragon. 

It is produced by crushing the olives and fresh herbs together without the use of any added essences, resulting in an intense, herbaceous flavor that is noticeably different.

Recommended for seasoning salads, vegetables, grilled meat, fish.

In the 1990s the already renowned Galantino olive mill revived an ancient technique and produced their first flavored oil – lemon – by crushing the olives and fresh lemons together without any added essences. Now they produce many flavors of oil using this same technique. Enjoy all of Galantino’s vibrant and delicious flavors!

Egg pasta with spinach makes a complete meal from the nutritional point of view because it contains protein, vitamins and iron. Ideal with cheese like parmigiano, ricotta, Gorgonzola and seasonal vegetables.

The quality of selected non-GMO Italian wheat makes it nutritious and easy to digest even for those with gluten sensitivities. The eggs are local, from free-range hens and provide extra protein.

This exceptional egg pasta is full of flavor, has a light bouncy texture and cooks in just 3 minutes.

Antica Pasta by Marcozzi of Campofilone make exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.

Made from all organically farmed tomatoes, the Contadina is somewhere between a sauce and pulp, ideal for pizza.

Passata Contadina Organic Tomato Purée With Pulp, 700g

Making their US debut at Eataly in NYC in September and October for Identità NY, and now coming to you. Zia Pia is the first and only importer to bring these beautiful organic tomato purée with pulp from Puglia directly to you in the US.

Care. Attention. Ethics. Passion. Quality. Authenticity. Intelligence. Artisanship. Biodiversity.

These are the values of Agricola Paglione, a producer who follows the short chain path of production and skillfully combines organic agricultural methods with artisan craftsmanship.

Working in agriculture for four generations, the Albano-Faccilongo family has in the past 16 years adopted only organic farming methods. Their production is based on a “short chain” of total control of all the steps in the food chain, from cultivation to marketing, allowing for total control of the finished product. The quality of their products is now recognized by food critics, press and top chefs. All Paglione products are produced exclusively from fresh tomatoes processed within 24 hours of picking.

This all natural lemon fused Extra Virgin Olive Oil by Galantino is produced by crushing the olives and fresh lemons together without the use of any added essences, resulting in an intense, bright flavor that is noticeably different from many other infused oils. The ceramic jug is hand-painted by expert artisans in Puglia.

Extra virgin olive oil with 1% lemon.

Ideal for seasoning salads, grilled vegetables, white meat and fish.

This lemon “fused” Extra Virgin Olive Oil by Galantino is a top class olive oil to be enjoyed without moderation. The groves of the Frantoio Galantino estate are located near Trinitapoli, a little town nestling in the Margherita nature reserve, looking out onto the Adriatic Sea. The Galantino olive mill has been producing high quality Extra Virgin Olive Oil since 1926. The olives are handpicked at the best stage of ripeness, carefully selected, washed and then cold-pressed using the traditional stone grinders.

Galantino oils have won the most important international awards and accolades.

The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica della Pasta of Gragnano created the first and Gluten Free Artisan Pasta of Gragnano!

Artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available and local spring water, bronze-drawn and slow-dried at a low temperature, this true artisan producer from Gragnano was the first to offer a gluten free line. La Fabbrica della Pasta have been family-owned producers for 3 generations, and they transferred all the magical secrets of the true Artisan Pasta of Gragnano to their gluten free line. They are the first pasta factory in the world to earn be certified PGI (protected geographical identification).

It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.

All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.

The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.

The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:

1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.

2. Cooking of the juice to get a concentrated must.

3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).

4. Tasting and transfer from the barrels to the final bottle.

Sardines, together with anchovies, are part of the blue fish family and contain a very high level of polyunsaturated Omega-3 fatty acids necessary to preserve good health and prevent heart disease. The ancient method of salt curing is still the safest and best to maintain the real flavor of the fish and smell of the sea.

For four generations Recca family's name has been related to the craftmade production of fish in Sicily. What was born in the 30's as a small family-run company is nowadays a well-established company. A goal that owes its merits not only to the quality of the source of the fish, carefully selected, controlled and exclusively of Mediterranean origin, but also to the type of fish processing itself, which still takes place according to the old traditional method that ensure a very high level of quality and the unchanged freshness of the final product.

gliAironi Arborio rice is a large-grained rice ideal for creamed risottos and timbales.

Their rice is minimally processed, retaining part of the proteins and vitamins A D E and K on the surface. This is impossible with industrial processing methods, which cannot guarantee the prevention of chemicals accumulating on the shells.

The gliAironi Arborio rice is a large-grained rice perfect for creamy risottos and timbales.

For the past five generations, gliAironi has focused on improving farming conditions in the Vercelli region. The heart of their production is Carnaroli rice, for which they select only the best batches in the pursuit of excellence.

The company constantly searches for perfection, assisted by food scientist Michele Perinotti, and has led international chefs to choose gliAironi rice, thanks to its extraordinary contribution to quality cuisine. They even produce Carnaroli rice for Jamie Oliver! Most recently, gliAironi launched the organic brand Le Grange.

The “O' Piatto Ricciolone” kit contains 1 500g pack of La Fabbrica della Pasta's famous pasta of Gragnano, 1 wooden spoon, and 1 handmade terracotta bowl. Serve the pasta from the large, curvy-edged bowl or display in your kitchen. Makes a great gift of authentic quality.

In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “

La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for itsproduction of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.

La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.