Whole Calabrian Chili Peppers by TuttoCalabria are vegan and vegetarian friendly. Really delicious on meat sandwiches, or added to your favorite sauces. Wonderful on antipastos, sandwiches and martinis. Try them sliced and tossed in a chili or stew, or atop pizza with anchovies. Beautiful versatile item imported from Italy that delivers true home jarred taste. A must have in the pantry at all times.
INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)
Acquerello – The Tastiest, The Richest, The Healthiest
Only made with ”Nocellara del Belice” olives from the province of Trapani, in Sicily. Very rich flavor profile with notes of artichokes, almonds, and a peppery finish. Filtered and low acidity level make this a very versatile oil. Can be used for finishing, dipping or cooking.
Acquerello – The Tastiest, The Richest, The Healthiest
It’s the tastiest because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.
It’s the richest because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced.
It’s the healthiest because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
A short-grain, pearl-like Italian white rice which is high in starch. Arborio rice forms the foundation of the dish risotto.
Berkshire rendition of the classic from Emilia Romagna. Studded with whole black peppercorns, cubes of back fat and Pariani DOP (Denominazione d’ Origine Protetta – “Protected Designation of Origin”) Sicilian Pistachios.
FUN FACT: Mortadella originated in Bologna, the capital of Emilia-Romagna. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella.
From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”
Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.
TO USE:
1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.
2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.
3. Roll Dough to order, score with a dough docker if needed and bake immediately.
4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.
Perfect for pairing with Pecorino Romano or Reggiano, this traditional condiment from Mantova, Italy balances hand-cut candied pears with a hint of potent mustard extract. Though often paired with cheese, it also works well with fatty meats and in sauces.
Swordfish has a firm, meaty texture and is a good source of selenium, niacin, vitamin B12, and zinc. Bright white or pink swordfish meat with a bright red bloodline denotes freshness.
The textures lends itself to several cooking methods – grilling is an excellent choice this time of year!
Chicken made from plants. Made with chefs, for chefs. TiNDLE is the delicious, award-winning sensation that has taken the world by storm and will keep you wanting for more. TiNDLE is so versatile you can swap it out for any protein. You now have a whole menu of dishes more people can enjoy – easy peasy lemon squeezy!
Item 28527 / 8LB Case
Check out their website for recipe inspiration and other great resources!
It is the time of year for cold, refreshing desserts and beverages. Our IQF fruit is a convenient and delicious option. Frozen at peak ripeness – blackberries brighten any dish with their tart sweetness!
Item 36928 – 12/1LB Case
Check out this recipe from Bon Appetit for a Blackberry Granita
Finely grated lime rind without the pith. The rind carries the essential oils of the fruit and gives strong flavor. One tub equals the zest from about 135 limes. No wax or pesticides and 100% natural.
