Infused Oil & the Cheese Course
Infused oil capture the fragrances and flavors of the fields, forest and terraces of the Mediterranean. These aromatic oils provide inspiration for the food lover's imagination. Offer these pairings at your next gathering.
The intense flavor of freshly gathered basil makes this oil an ideal accompaniment for tomato and peach salad, all matter of vegetables, and of course served with mozzarella or French Brie.
Item #AL510 6/250 ML (8.4 OZ)
A L’OLIVIER
INFUSED EXTRA VIRGIN OLIVE OILS
NICE
EXTRA VIRGIN OLIVE OILS OF IMPECCABLE QUALITY ARE NATURALLY AROMATIZED WITH HERBS, SPICES, FRUIT AND FUNGI.
The secret behind the market’s most sought after range of infused oils lies in the generous amounts of fresh and flavorsome plants used for the infusion. The exclusive extraction process captures the fragrances and flavors of the fields, forests, and terraces of the Mediterranean. These aromatic olive oils provide inspiration for the food lover’s imagination.
LEMON THYME INFUSED EXTRA VIRGIN OLIVE OIL
Native to the Mediterranean Basin, lemon thyme (Thymus citriodorus) is exceptionally aromatic. It adds an edge to asparagus risotto or fresh goat’s cheese. Try blending with soy sauce and vinegar to dress steamed vegetables. For a unique spin, try this in shortbread cookies or in an olive oil cake.
ITEM # AL517 6/150 ML (5 OZ)
LAVENDER INFUSED EXTRA VIRGIN OLIVE OIL
Lavender is the symbol of Provence, covering the region’s fields and hills. Lavender gives this olive oil an authentic Provençal flavor. This oil is perfect drizzled on lamb and honey- glazed duck breast. The freshness of the lavender pairs well with roasted cod. Try it in desserts, in an apricot tart, on vanilla ice cream, with berries, or whisked into a creamy dark chocolate mousse.
ITEM # AL515 6/150 ML ( 5 OZ)
HERBES DE PROVENÇE INFUSED EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil blended with natural extracts of thyme, rosemary, basil and dill create the ideal marinade for poultry and meats, especially lamb. Use for grilled, stewed, or sautéed vegetables, or with monkfish roasted with olives and cherry tomatoes.
ITEM # AL512 6/250 ML (8.4 OZ)
MARJORAM INFUSED EXTRA VIRGIN OLIVE OIL
This aromatic oil blends the floral with the herbaceous. Use it on vegetables such as zucchini, eggplant, stuffed peppers and tomatoes, chicken roasted on a bed of potatoes tossed with this oil, to marinate lamb, on whole grilled bronzino, or on fresh goat’s milk cheese.
ITEM # AL516 6/150 ML (5 OZ)
GARLIC & THYME INFUSED EXTRA VIRGIN OLIVE OIL
Pungent fresh garlic and aromatic thyme from Provençe give this olive oil its flavor and character. Liven up any number of dishes, stuffed vegetables, sautéed mushrooms, grain salads, or as a marinade for meat and poultry.
ITEM # AL511 6/250 ML (8.4 OZ)
LEMON INFUSED EXTRA VIRGIN OLIVE OIL
The micro-climate of Nice on the Côte d’Azur is perfect for growing lemons. This delicate, fruity and lightly bitter oil is made with the zest of the local lemons. Use it to dress a Greek salad or tabbouleh, for lemon chicken, or on any fish and hummus.
ITEM # AL518 6/250 ML (8.4 OZ)
THYME, ROSEMARY, CHILI & PEPPERCORN INFUSED EXTRA VIRGIN OLIVE OIL
The classic flavor combination of buttery olive oil, infused with thyme, rosemary, black, green, white, pink and Jamaican peppercorns plus fruity bird’s eye chili for a bit of heat. This orange gold oil in a handsome pressed glass bottle makes an elegant and memorable gift.
ITEM # AL105 BOTTLE 6/500 ML (16.9 OZ )
RISERIA CAMPANINI
RICE, RISOTTO, FARRO, POLENTA
LOMBARDY
RISERIA CAMPANINI HAS BEEN SELECTING THE BEST VARIETIES OF RICE FROM THE TRADITIONAL RICE-GROWING AREAS OF THE PO RIVER VALLEY: LOMBARDY, VENETO AND EMILIA, SINCE 1933. The grain from each farm is stored and processed separately from all others. Each package contains rice from one crop, the flavor of one harvest, from one specific place. Vacuum packed. KOSHER certified.
ARBORIO
One of Italy’s best known rice varieties. The outer layer cooks more while the kernel remains al dente. Use in soups or rice pudding, perhaps scented with orange flower water.
ITEM #H1729A 12/16 OZ. (1 LB)
VIALONE NANO
The traditional rice of Verona and Mantua. It absorbs twice its weight in liquid. Maintains its shape and texture. Its high starch content makes it ideal for making creamy risotti.
ITEM #H1730B 12/16 OZ. (1 LB)
ITEM # H1731 4/5 KG (11 LB)
CARNAROLI
Widely used and appreciated in Italy. Cooks uniformly. Recommended for any dish where you want well separated grains. Use for rice salads, pilafs and risotti that require a less creamy consistency.
ITEM #H1736A 12/16 OZ. (1 LB)
VENERE NERO BLACK RICE
Black Venus Rice is a hybrid between Imperial black rice and an Italian variety. This is an unprocessed, whole grain rice. Use it in an Asian style salad dressed with EVOO, sesame oil, lime, soy honey and ginger. Aromatic. Gorgeous on the plate.
Cooking time: 40 minutes.
ITEM #H1770 12/16 OZ. (1 LB)
FARRO
Farro is an ancient grain that is an ancestor to modern wheat varieties. It has a complex, nutty taste with a tender, distinct bite. Try this hot with roasted winter squash and pine nuts, or as a cold salad with a variety of tomatoes, peppers, cucumber and sweet herbs.
ITEM #H1740 12/16 OZ. (1 LB)
QUICK COOKING POLENTA
Maize came to Italy in the 16th Century and cornmeal mush was widely adopted. This quick cooking yellow corn meal is finely milled to be smooth and creamy. It can be served hot, or cooled then fried, baked or grilled. Serve it with sausage, quail, shrimp, mushroom ragout, or simply with marinara sauce.
ITEM #H1750 12/16 OZ. (1 LB)
RISOTTO MIX WITH PORCINI MUSHROOMS
Classic as a first course. Porcini Mushroom Risotto combines the creaminess of Vialone Nano rice and the earthy woodiness of Porcini Mushrooms with vegetables, herbs and spices. Finish this with Parmigiano. Serves 3.
Cooking time 20 minutes.
ITEM #H1764 9/250 GR. (8.8 OZ)
ORGANIC BROWN RICE
This organic brown rice is semi-milled, which maintains the characteristics of the rice’s naturally nutty flavor and nutritional value. Use this brown rice for stuffings, pilafs, salads, and stir-fry dishes.
Cooking time 16-18 minutes.
ITEM #H1780 12/16 OZ. (1 LB)
RISOTTO MILANESE
Elegant Risotto alla Milanese (Saffron Risotto), made easy. A blend of Vialone Nano rice, saffron, vegetables, herbs and spices. You supply the butter, wine, stock and Parmigiano. Serves 3.
Cooking time: 20 minutes
ITEM #H1765 9/250 GR (8.8 OZ)
Featured Promo
SAFINTER
LA MANCHA & BARCELONA
SINCE 1912, THE GONZALEZ FAMILY HAS DEALT IN TOP-
GRADE SAFFRON, HARVESTED EXCLUSIVELY IN ALBACETE, LA MANCHA. Production relies on the know how passed from generation to generation. Safinter supports local farmers and promotes the economic and cultural traditions of the region.
SPANISH SAFFRON
Saffron is the stigma of the fall flowering Crocus Sativus. The blooms on the family estates are hand harvested at dawn. The stigmas are removed by hand, dried and graded. The highest quality filaments are bright red and joined in threes at the base.
The unmistakable flavor and aroma of this exquisite spice is capable of raising any culinary creation to the category of sublime.
ITEM #SAF200A 10/1 GR (0.04 OZ)
ITEM #SAF201 24/0.5 GR (0.02 OZ)
CELLO BOXES OF BLISTER PACKS
ITEM #SAF201A 1/20 0.5 GR (0.02 OZ)
BLISTER PACKS IN CELLO BOX
SMOKED SPANISH PIMENTON
(PAPRIKA) LA VERA D.O.P.
Ocales and Jaranda peppers grown in La Vera are slowly dried by smoking over oak, then ground in traditional stone mills. An authentic ingredient to use in typical Spanish dishes like Galician octopus or patatas bravas, to flavor hearty stews or dusted over deviled eggs. Available in three varieties.
BITTERSWEET:
ITEM #SAF100 12/70 GR (2.5 OZ)
HOT:
ITEM #SAF101 12/70 GR (2.5 OZ)
ITEM #SAF106Z 1/750 GR (26.45 OZ)
SWEET:
ITEM #SAF102 12/70 GR (2.5 OZ)
ITEM #SAF107Z 1/750 GR (26.45 OZ)
CONSERVAS ORTIZ
EUKADI (BASQUE REGION)
IN 1891 BERNARDO ORTIZ DE ZARATE FOUNDED CONSERVAS ORTIZ. Since then, five generations have overseen the family business and have always been respectful of traditional fishing methods. The tuna are pole caught by trolling with live bait. Selective fishing, historically employed by Cantabrian fishermen, avoids unwanted fish from being discarded, respects the environment and protects marine reserves.
1. ANCHOVIES in OLIVE OIL
Caught, preserved and packed the traditional way: with salt, time and patience. After six months packed in salt bins, the anchovies are hand filleted, skinned and packaged one by one. Use to top pizza or pissaladiere or melt in extra virgin olive oil for bagna cauda to dip vegetables. Blend with butter to gild your favorite steak.
ITEM #ORT101A 1/530 GR (18.7 OZ) FOODSERVICE TIN ITEM #ORT103 15/95 GR (3.35 OZ) GLASS JAR/PERSIL FORK
2. SARDINAS A LA ANTIGUA /“OLD STYLE” SARDINES in EXTRA VIRGIN OLIVE OIL
Silvery Sardina pilchardus cleaned by hand, fried in extra virgin olive oil. Hand packed in glass to ensure their quality and showcase their beauty. Their flavor improves with the years, becoming more tender and delicate. Savor these in a salad with fennel and black olives, in fisherman’s eggs or simply on buttered country bread.
ITEM #ORT300 12/190 GR (6.7 OZ) GLASS JAR
3. BONITO del NORTE “VENTRESCA”
Ventresca is cut from a triangular area on the bottom of the fish near the head. Preserved as fine fillets in olive oil, the belly meat is the most tender, delicate and subtly flavored cut of all. Conservas Ortiz uses only unbroken fillets, hand-packed in extra virgin olive oil. This is the tuna to use in Niçoise salad.
ITEM #ORT504A 10/110 GR (3.88 OZ)
OVAL TIN IN BOX 1 SLEEVE/10 TINS
4. YELLOWFIN TUNA in EXTRA VIRGIN OLIVE OIL
Use this delectable tuna with white beans or chick peas and olives, your mom’s tuna noodle casserole, or on a rustic bread for a tuna melt.
ITEM #ORT900 ITEM #ORT901
12/190 GR (6.7 OZ) GLASS JAR 24/112 GR (3.95 OZ) OVAL TIN
BONITO del NORTE in EXTRA VIRGIN OLIVE OIL
Use this firm, tasty tuna to stuff tomatoes or peppers, in a salad dressed with an extra virgin oil scented with mandarin or lemon and wine vinegar or stirred into a jarred arrabbiata sauce to serve over bucatini for a warming supper.
ITEM #ORT500 8/1825 GR (64.37 OZ) MASTER CASE
ITEM #ORT501A 12/112 GR (3.95 OZ) OVAL TIN
ITEM #ORT503 50/92 GR (3.25 OZ) SMALL TIN IN BOX 5 SLEEVES /10
ITEM #ORT503A 10/92 GR (3.25 OZ) ROUND TIN IN BOX
ITEM #ORT510 12/220 GR (7.76 OZ) GLASS JAR
YELLOWFIN TUNA in ORGANIC EXTRA VIRGIN OLIVE OIL
ITEM #ORT601 12/220 GR (7.76 OZ) GLASS JAR
YELLOWFIN TUNA in ORGANIC EXTRA VIRGIN OLIVE OIL
ITEM #ORT601 12/220 GR (7.76 OZ) GLASS JAR
Benedetto Cavalieri, Ortiz & Safinter Saffron
PENNE with VEGETABLES and ANCHOVIES
4 SERVINGS
INGREDIENTS
- 1 package of Benedetto Cavalieri Penne 1 cup heavy cream
- 3⁄4 cup carrots, peeled and cut into julienne
- 3⁄4 cup zucchini cut into julienne
- 2 tablespoons butter
- 4 Ortiz anchovy fillets in olive oil, drained and chopped
- Small Pinch of Safinter Saffron
- Sea salt and freshly milled pepper to taste
PREPARATION
Bring a large pot of water to the boil. Add 1 tablespoon coarse sea salt. While the water heats, melt the butter in a sauté pan over medium low heat until the foam subsides. Add the anchovies and the vegetables. Stir to coat with the butter. Season with salt and pepper. Cover. Sweat the vegetable for 4-5 minutes Add the cream. Crumble in the saffron. Stir and allow to thicken.
Cook the pasta in the boiling water according to package directions. Drain the pasta and toss with the sauce. Pass grated cheese at the table.
SAN IGNACIO
DULCE de LECHE
ARGENTINA
DULCE DE LECHE IS SIMPLY MILK SLOWLY COOKED WITH SUGAR AND VANILLA UNTIL IT THICKENS AND CARAMELIZES. San Ignacio is a dairy that has produced authentic Argentinian Dulce de Leche since Don Ignacio Rodriguez Soto decided to take up dairy farming in 1939.
DULCE de LECHE
San Ignacio’s heirloom recipe yields Dulce de Leche with a smooth, silky and creamy mouth feel with deep, caramelized flavor and milky sweetness. Simply used as a topping for ice cream or yogurt, alongside flan, to make sandwich cookies (alfajores), as dip for fruit or simply spread on toast.
ITEM #SAN100 12/450 GR (16 OZ) JAR
ITEM #SAN150 6/840 GR (30 OZ) JAR
AMARETTI COOKIE SNAPS
Snaps are the mini version of crunchy amaretti with the same subtle almond flavor and a tantalizing texture. For coffee break and tea time or crushed and sprinkled as a topping over ice cream or other desserts.
ITEM #053939 12/198 GR (7 OZ) BAG
LAZZARONI CHIOSTRO di SARONNO
AMARETTI di SARONNO
SARONNO
THE STORY GOES THAT THREE CENTURIES AGO THE CARDINAL OF MILAN UNEXPECTEDLY VISITED THE TOWN OF SARONNO. Two young lovers, to honor him, created a meringue cookie from a mixture of egg whites, sugar, and apricot kernels sprinkled with coarse sugar, then slowly and meticulously baked. The Lazzaroni family keeps this recipe a secret to
this day at their headquarters in a former Franciscan cloister (chiostro) in the center of Saronno.
AMARETTI di SARONNO CROCCANTI
To this day, these light crunchy (croccanti) cookies contrast the bitter taste of almond and the sweetness of sugar. A pair of cookies are wrapped together in printed parchment, recalling the lovers of long ago. The cookies come beautifully packaged in a variety of nostalgic tins and boxes. Serve with a dessert wine like vin santo, espresso with tea, or crumbled as a topping on creamy desserts like panna cotta or gelato.
ITEM #053931 12/450 GR (1 LB)TIN
ITEM #053932 18/65 GR (2.3 OZ) BOX
ITEM #053933 12/198 GR (7 0Z) BOX
ITEM #053934 6/ 500 GR (17.6 OZ) BAG- CAN BE USED TO REFILL TIN
Promo Expires 10/31/20
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