Give the gift of the Italian Riviera with this spectacular selection of products including:
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Genovese Basil Pesto D.O.P. (6.34 OZ)
Artisanal basil pesto made with Genovese basil D.O.P. This is the true authentic pesto.
Riviera Ligure DOP Extra Virgin Olive Oil (Liguria)
An olive from paradise. This is the typical lighter yet amazingly structured extra virgin olive oil that comes from the Italian Riviera. This olive oil is made with the Taggiasca olive, which is one of the tiniest olives in size, but known internationally for is structured flavor. This is classic is ideal for salads & seafood
Producer: Afonsso(Imperia, Liguria)
Color: Light intensity, yellow-green
Olive Variety: Taggiasca (350m)
Flavor: Mild, Sweet fruit, artichoke, almond, white pepper
Taggiasca Olives in Brine (7.7oz)
Taggiasca olives from Liguria are known as the ‘Champagne’ of olives from the Italian Riviera. These sweet and non-bitter olives are from the small area of Taggia in the region of Liguria in northwestern Italy, well- known for its olives and olive oil. They contain the pit, which actually enhances the flavor of these delicious tiny olives. One of the signature flavors of the Italian Riviera.
Ranise Taggiasca Olive Spread (6.3oz)
Tan intense, yet balanced olive spread featuring the ‘champagne’ of olives: the Taggiasca olive of the Italian Riviera. Further accented by Ligurian extra virgin olives and aromatic herbs. Try it on bread or crostini for your next aperitivo or antipasto
Fratelli Trofie (17.6oz)
This delicious classic northern Italian pasta from Liguria is traditionally served with pesto alla genovese, potatoes and green beans. Its dumpling-like texture and delicate quality make it ideal to bring out the delicate sweetness of the Ligurian basil in our pesto. Weight: 1.1 lbs.
Pane Carasatu ( 3.55oz)
Pane Carasau (Also known as Sardinian music paper bread) is a delicious thin and crispy flat bread with a millennial tradition which combines the sun, the land and the grain, the artisanal baker, ancient grain flour and clear spring waters. The thin sheets of Carasau bread are an ideal companion for cheeses, salumi, salads, in soup or with and seafood. The origin of baking, including the Sardinian bread-making, goes back thousands of years. The tradition of the bread is linked to the town of Nuoro, archaeological evidence dates it back at least 3000 years .
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The ancient recipe was conceived for shepherds, who used to stay far from home for months at a time. The bread can be eaten either dry or wet (with water, wine, or sauces).
The name comes from Sardinian ‘carasare’ which means to bake.
Ingredients: Flour from durum wheat bran flour, water, yeast, salt.
