Fettuccine is the most versatile cut of pasta and is ideal to be prepared with any meat, fish or vegetable sauce.
The quality of non-GMO Italian wheat selected 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. and black ink squid.
This exceptional egg pasta is full of flavor, has a light bouncy texture and cooks in just 3 minutes.
Antica Pasta by Marcozzi of Campofilonemake exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.
Net weight: 250 g/8.8 oz
Ingredients: Durum wheat semolina, eggs, black squid ink powder
This all natural fused olive oil is produced by crushing the olives and fresh basil together without the use of any added essences, resulting in an intense, bright flavor that is noticeably different.
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!
Recommended for flavoring pizza, pasta, bruschetta and Caprese salads.
Net weight: 250 ml/8.45 oz
Ingredients: Extra virgin olive oil 99%, basil 1%
Black Olive Spread / Tapenade
Black Olive Spread: Taste the authentic flavor of black olives, extra virgin olive oil and herbs from Salento, Italy.
Indications for use: • On pasta with a drizzle of extra virgin olive oil • On meat • On bread and bruschetta • On pizzas
Perché Ci Credo (“Because I believe it”) offers a wide range of artisanal sauces and condiments with the intense flavors of Salento, Puglia, and an unmistakable fragrance of freshness. Absolutely no preservatives, additives or colorings or sugar! Their products are prepared according to the traditional passion and care that you recognize at first taste.
“I know, it is not a common name for a food company, and this is why I like it. It’s declaration of love for what I do and I want to share immediately with those who discover my products. ” — Enrico De Lorenzo, Perché Ci Credo
Net weight: 180 g/6.3 oz
Ingredients: 72% Cellina black olives, extra virgin olive oil, parsley, garlic, lemon juice, salt, and oregano.
Vesuviello, Piennolo Tomatoes of Vesuvius
Whole peeled Piennolo tomatoes from the Vesuvius DOP area.
The Vesuvio Piennolo cherry tomato is a tomato variety grown in the southern region of Campania, around Mount Vesuvius. It is one of the oldest and most typical varieties grown in the region.
It has an elongated, oval shape, slightly resembling a pear, and features a pointed tip (spongillo). The skin is thick and the flesh firm; it can be stored for a long time.
The Piennolo tomatoes are commonly hung up in bunches tied with hemp string, hence the name “piennolo”, meaning “hanging” in Neapolitan dialect. Their flavor benefits from a rich concentration of minerals in the lava soil.
“ItalianaVera” is a new, entrepreneurial female-owned company in the San Marzano DOP area. Owner Diana Attianese continues her family’s passion and tradition with San Marzano and other authentic local varietals of tomato. Packed in large tins for foodservice and smaller retail-friendly sizes in tins and jars these tomatoes combine authentic tradition and gorgeous creatively designed labels and packaging.
Net weight: 520 g/18.34 oz
Ingredients: piennolo cherry tomato of Vesuvius, water, salt
Baked Rigatoni with Summer Vegetables and Fontina
VEGETARIAN, TAKE AND BAKE DINNER.
This light yet comforting baked pasta is perfect for summer and packed with fresh seasonal vegetables.
Rigatoni with roasted yellow squash and zucchini, fresh tomatoes, eggplant, black olives, and creamy, melty fontina cheese.
ALLERGENS: WHEAT, DAIRY
Check out our blog post featuring this recipe here.