Montelupo Italian Market (344 Ne 28Th Ave) takeout in Portland is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or f...show more
Fresh burrata marinated in oil with garlic and herbs
Gorgonzola dolce, hazelnuts & mountain rose apples
fresh made spaghetti, anchovy, caper, olive, tomato & parsley we cannot accommodate any changes on this item
lemon braised chicken, capers, olives, chili flake, pecorino we cannot accommodate any changes on this item
fresh made bucatini, pancetta, chili, garlic, tomato. we cannot accommodate any changes on this item
fresh made campanelle, wild mushroom ragu, caramelized onions, marsala & cream. we cannot accommodate any changes on this item
lemon braised chicken, capers, olives, chili flake, pecorino we cannot accommodate any changes on this item
fresh made bucatini, pancetta, chili, garlic, tomato. we cannot accommodate any changes on this item
Quattro formaggi, basil-mint pesto, pine nuts
fresh made pasta, beef & pork bolognese, pecorino we cannot accommodate any changes on this item
fresh made fettuccine, red wine braised beef ragu, kale, grana padano. we cannot accommodate any changes on this item
fresh made chitarra, clams, mussels, calamari, garlic, white wine, parsley. we cannot accommodate any changes on this item
fresh made spaghetti, anchovy, caper, olive, tomato & parsley we cannot accommodate any changes on this item
fresh Piedmont style thin egg noodles, truffle butter & parmesan
two sheets of thin egg pasta encasing a filling of ricotta and chard with a fresh cracked egg yolk, simmered for 2 minutes for a runny yolk, covered in grated cheese, butter and poppy seeds
fresh made shells , marcella’s tomato sauce or butter & parmesan
lamb & pork meatballs, tomato butter, grana padano we cannot accommodate any changes on this item
Our premium Texas limestone filtration process balanced with the perfect level of carbonation results in a complex flavor you can’t put your finger on but keep coming back to.<br /><br />Through our partnership with Texas Parks & Wildlife Foundation we help protect Texas’ natural areas for generations, one can at a time.
Limonata or Aranciata
Caramelized Mountain Rose apple upside-down cake with a whipped mascarpone ganache
A sweet flaky hand-pie filled with caramel spiced apples. Topped with a cream cheese ganache.
decadent chocolate mousse with a graham cracker crumble
Oversized slice of chocolate cake. Covered in a fluffy chocolate buttercream and coated with chopped chocolate.
Gooey cinnamon roll flavored blondie with a cream cheese icing
Dark Chocolate Mousse, strawberry & milk crumb. Valentine's Day special, available only on Sunday, February 14. Be sure to change your pickup to Sunday if you're pre-ordering.
The nose is interesting with minerals, slight hay and dried sea weed. On the palate, there is that slight bit of spritz along with a lemony/lime quality and minerals. This is not deep or contemplative but it is enjoyable. It can be consumed alone but works better with lighter foods.
White spring flower, white stone fruit and a whiff of crushed stone come together on this. Bright and savory, the medium-bodied palate presents ripe Bartlett pear, golden apple and tangerine zest while a hint of aromatic herb wraps up the finish
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Grapes: 100% Nebbiolo Medium bodied, light acid, red currants and raspberry notes, great pre meal or with fish.
This vine’s variety is with no doubt the most traditional and widespread reality in the territory of the Montello and the hills surrounding Asolo (North of Venice). The Azienda Agricola Loredan Gasparini has been cultivating it for many years in a typical hilly area (150-300m. a.s.l.). The grapes that grow on mineral soil give the product a definitely structural character which makes it unique and unmistakable as to its other types.
Aromas of Blueberry compote, kola nut, dried cranberry, graphite, lead into flavors of tamarind paste, violet, quince, Thai basil and cedar chest. This wine finishes with more fruit, a little baking spice, silky tannins and a warm hug.
The Chianti Rùfina di Selvapiana is mainly obtained from Sangiovese grapes with small additions of Canaiolo, Colorino and Malvasia Nera, partially harvested by hand between the end of September and the first week of October. Ruby red with garnet glow. Notes of cherries and cherries together with memories of red flowers and fine spices. Fresh taste, vital but dissolved tannins. Good length.
38% Malbec | 34% Merlot | 28% Cabernet Franc Medium bodied Bordeaux style blend with ripe cherry, dark chocolate notes that finishes dry showing noticeable tannins.
The lots used for this wine are aged for 11 months in up to 15% new French oak. The nose offers sweet cherry fruit and forest underbrush, with food-friendly acidity and structure on the palate, and a floral perfume in the mouth and finish. Made in the style of traditional Burgundy, the fruit is sourced from non-irrigated vines. This wine is both unfined and unfiltered. Natural sediment may occur over time.
Made in Lyle, WA, this wine shows a combination of aromas including pear, white blossom, salinity and touch of smokiness. On the palate, it's an exciting combination of yellow plum, apple, and a bit of almond.
This wine is a blend of Nebbiolo, barbera, and dolcetto. A food friendly red showing notes of plums and black currants up front with a structured earthy finish highlighted by underbrush, light tobacco, and lingering, pleasant tannins.
Lively Northern Italian white with fresh cut citrus, pear, and sea salt notes. Drinks well on its own but easily paired with salads, seafood, and spicier meals.
66% Pinot Grigio, 27% Chardonnay, 5% Traminer, 2% Muscato Light and floral with honeydew and citrus on the nose and upfront. This Oregon made, Alto-Adige inspired white wine finishes with some toasted pear and apple notes. Great wine for light meals and to pair with hors d’ouvres.
Made with 100% Greco Bianco grapes, this Calabrian white wine shows fresh cut citrus and ripe peaches. Easy to enjoy on its own and capable of pairing with pastas and heartier summer meals.
Medium to full bodied Barbera with dark fruit elements, oak and supple tannins. This wine pairs with meat sauces and rich, savory meals.
This 100% Nebbiolo red is lightly sparkling with a brilliant ruby color, minerality, and spiced red fruit notes. Great for light meals and snacks during warm summer days, especially when served lightly chilled.
A great example of a wine made in the vineyard instead of the winery. Our winemaker, Phil Kramer, tended these vines differently than the Pinot Noir he used for his red wine. This is a thoughtful, beautiful glass of rosé with balanced acidity; currently showing off some bold minerality. All vines are Pommard clone, 35 years old, own rooted, dry farmed and hand harvested. 500ml rose of pinot noir
PINOT NOIR, WILLAMETTE VALLEY, OR ’16 A blend of fruit from our vines, that are all Pommard clone, 35 years old, own rooted, dry farmed and hand harvested, and fruit from trusted sources throughout the Willamette Valley. We hope to produce a wine that shows both fruit expression and site expression. AlexEli Vineyards, situated just outside of Molalla, reveals a fruit raised in a slightly cooler region of the Willamette Valley. Delicate fruit, good bones and singing acidity along with earth notes of mushroom and forest floor.
This bone dry, aromatic blend of Muller-Thurgau, Riesling, Gewurztraminer and Pinot Gris is sourced primarily from our L.I.V.E certified vineyard just outside of Molalla, with Pinot Gris arriving from our partners in the NW tip of the Willamette Valley. Our winemaker and partner, Phil Kramer, has owned his vineyard for 9 years now, but the vines are 37+ years old. This is a cooler site in the Willamette Valley, which yields a crisp, racy white wine reminiscent of the field blends of Piedmont in northwest Italy.
The 2017 Dogliani Papà Celso is a drop-dead gorgeous stunner. One of the most compelling wines in all of Italy, the Papà Celso captures the essence of Dolcetto from Dogliani in stunning style. The warm, dry year concentrated the flavors and textures, and yet all of the signatures are very much in place. A rush of black cherry jam, game, smoke, leather, and licorice infuse this super-expressive, beautifully delineated wine from Marziano Abbona. Don't miss it.
Earthy,joyful and complete. Faint bouquet of honeysuckle, aromatic finish. Tastes like gold.
The 2016 Albe has textbook aromatics: rose petals, rose hips, cherry stones on the nose, followed by delicate tones of Nebbiolo pomace, tar, cranberries and raspberries, mint, anise, gentle musk and a whiffle of white pepper. In the palate, it’s fragrant and uplifting, yet disclosing a rich texture, a fresh but poised mid palate and velvety tannins. Authentic and expressive, Albe beautifully celebrates Barolo and the amazing craft of assembling vineyards.
Russiz Superiore makes this wine from 100% Cabernet Franc, the second most planted red grape variety of Friuli–Venezia Giulia (after Merlot). Proximity to the Alps and the sea, which send cooling afternoon breezes over the vineyards after a warm day of sun, create the ideal situation for producing complex, well-structured wines that are very ageworthy.
A thoroughly impressive, flamboyant and hearty wine, beautifully perfumed, warm and inviting, vertically structured in a way that's uniquely Nebbiolo. Brown spices, licorice, vanilla and resinous herbs fill the glass before a basket of red fruits -- berries, plums, cherries -- envelops your tastes.
Forget all the myths you have heard about Lambrusco being a sweet bubbly cartoon wine—they are false. Lambrusco in recent years has been known by the people who like Moscato as a fun red alternative. Traditionally, this is just not the case, and now the traditional style is making a comeback. This wine is a rose-colored masterpiece-bright and extremely enjoyable! This is a bottle that is sure to turn any get-together into a party and will please even the snobbiest of wine drinkers. Heaps of pink fruit and lively citrus on the nose with minerality and sunshine notes to boot. Pair with salami and hard cheese or whatever makes your sweet soul happy!
Bright and snappy, this delightful Cerasuolo will make you smile with the first sip. Gulfi farms organically and has a non-interventionist philosophy of winemaking (e.g., they use native yeasts). This careful stewardship is evident in the glass. Made from 50% Frappato and 50% Nero d'Avola it shows blackberry and cherry notes with a hint of spice, all bolstered by a lively acidity. It's a great weeknight wine, playful and delicious all on its own or paired with seafood and pasta sauces. A true pleasure to drink.
"Ruby purple color with ripe red cherry aromas with hints sweet spices. A dry, medium bodied red wine with refreshing acidity, the Barbera d’Asti Tre Vigne is well balanced with good integration of oak, good complexity and a long finish of red cherries." - Winery
90 Antonio Galloni - Vinous<br /><br />"The 2017 Chianti Classico Berardenga is an absolutely gorgeous wine. Racy, powerful and sumptuous in the glass, the 2017 offers terrific depth and textural resonance. Sweet black cherry, plum, mocha, licorice and spice bring out the darker side of Sangiovese. Bold and racy, the 2017 will drink beautifully right out of the gate."
A lovely dark, brick-red Barbera with a wonderfully complex nose of loamy earth, raisins, dried fruit, black pepper, smoke, pencil lead, and vinegar. The fragrances carry onto the palate with flavors of dirt, earth, stone, pencil lead, tobacco, and sour pie cherries. Medium-full, dry, and developed. Would pair well with roasted chicken, fried calamari, or a fried fish such as trout.
Monferrato Rosso Sonvico 2014
Critical Acclaim WS93 Wine Spectator Broad and complex, delivering plum, black cherry, almond, leather and earth flavors. The tannins are dusty and well-integrated, while vibrant acidity keeps the flavors pumping through the long finish.
Critical Acclaim<br />RP96 Robert Parker's Wine Advocate<br />Bright, energetic and vivid, the Paitin 2016 Barbaresco Serraboella Sorì Paitin (with 15,000 bottles made) wins your heart at the very first sip. The wine shows an outstanding level of purity and Nebbiolo authenticity, with the delicate and fragile nuances that give magic to the grape. It shows a lean-weight approach, but there is plenty of power and lasting intensity that sticks to the senses for many long and pleasurable minutes. The tannins are smooth, silky and integrated.
The Collio zone of Italy’s extreme Northeastern Friuli region is the recognised originator and standard bearer for quality white wines from the country. Patrizia Fellluga (from the local wine dynasty that includes her father and her uncle – Marco & Livio) founded the winery to sum up the terroir of the region and to do so from a single ‘cru’ or vineyard. The vineyard is planted with Friulano, Chardonnay, Pinot Grigio & Sauvignon Blanc and produces two wines.<br /><br />The Zuani Collio Bianco ‘Vigne’ is a blend of the above grapes, each variety vinified separately in stainless steel. The wine beautifully exhibits the characteristics of classy Collio fruit - a rich yellow hue and broad palate with apricots, ripe peach, melon, and tomato leaf over a refreshing and crystal-clear framework.<br /><br />Pale in colour with brilliantly bright flavours of white blossomy flowers and crisp white fruit. What really makes it stand out is the incredible texture and deep vein of minerality that encapsulates the very best o
Deep ruby red that is refined over the years to almost bright orange. The nose is slightly ethereal with extraordinary elegance with hints of undergrowth, tobacco, violet and vanilla; dry flavor, but at the same time soft, full and harmonious, firm, consistent and aristocratic.
Area of production: Soave Vineyard extension: 30 hectares Blend: 100% Garganega Type of soil: medium textured and calcareus Exposure: south
Earthy notes in the nose. Strong tannins. Rich in intense and charming aromas, full of wild berries and light spices.
AETNEUS 2012<br />ETNA ROSSO DOC<br />An Etna Rosso without compromises, mirror of the harmonic landscape and of the hard work in the vineyard. Aetneus Aetneus is born in monumental vineyards on the Volcano’s north side: a living natural wine, complex and elegant, with great aging potential.<br /><br />VARIETALS::<br />Nerello Mascalese (80%), Nerello Cappuccio
Bright garnet red, with slight orange tinges.<br /><br />Intense, with fruity aromas of marasca cherries and hints of violets. Spicy notes of black pepper, liquorice and goudron.<br /><br />Dry, warm and soft, showing a long, rich, smooth flavour.<br />
Elegant, young and lively, Nebbiolo 🍇 from young vineyards. Full aromas, flowers, fruit and spices... Roses, violets, cherries, plums, berries, licorice, on an undergrowth background. On the palate it's snappy, with good acidity and well blended tannins, but still well balanced. The taste returns to fruit and licorice and closes in a good finish.
Bold and powerful, but still balanced with well integrated tannins. Dry fruity base with pronounced dark chocolate. Oaky notes with smoke, leather and tobacco. Long sagrantino aftertaste.<br /><br />
Aromas of toasted oak, mature dark-skinned fruit and cooking spice lift out of the glass. The ripe palate delivers raisin, licorice and dried sage alongside grippy tannins. KERIN O’KEEFE
RP96 Robert Parker's Wine Advocate<br />The 2016 Chianti Classico Riserva Rancia knocks it out of the park. Like the other new releases from Fèlsina, this pure expression of Sangiovese needs more time to evolve and improve with bottle age. But even at this young stage, you are made fully aware of the beautiful intensity and complexity of the quality fruit at its core. There is so much energy and tension here, further reinforced by the fresh acidity of the vintage. There are vibrant tones of wild cherry, raspberry and spice, followed up by white truffle and tilled earth.<br />
“Simply put, Gulfi is one of the best – if not the best – producers of Nero d’Avola wines in Sicily as well as one of Italy’s top wine estates.” according to Ian D’Agata, renowned Italian wine writer. This iconic, highly awarded, certified organic producer has vineyards in three sub-regions of Sicily: DOCG Cerasuolo di Vittoria/Classico, DOC Eloro and DOC Etna.<br /><br />Sanlore (San Lorenzo) is closest to the sea and makes the most elegant version drawing clarity and depth from the sandy soils.
WS92 Wine Spectator<br />Bright and juicy, exhibiting ripe plum, fruitcake, blackberry and earth notes. The vivid acidity keeps this focused and long, allowing the flavors to evolve as the finish extends. Very polished and harmonious. Drink now through 2025.
Intense ruby red color. Sweet red berries, roses and licorice are among the aromas and flavors that emerge from this great red. Polish and supremely elegant personality. Great structure with a pleasant long finish.<br />Ideal with long-cooked meat dish and barbecues. Delicious with aged cheeses.
Notes of red ripe fruit with aromas of coffee and pepper. To accompany floral notes of rose and rosemary, followed by a strong hint of licorice. The pleasant sweetness on the attack recalls the scents perceived by the nose. The ripe but at the same time round tannin makes the wine pleasantly silky and with a good persistence on the finish.
Wild mint, woodland berry and underbrush aromas mingle with a floral note. The rounded, full-bodied palate offers Marasca cherry, botanical herbs, clove and tobacco alongside solid but polished tannins
Rich ruby color with concentrated ripe aromas of red raspberry and cherry with a touch of vanilla, toast and spice. On the richer side of Barbera with lush fruit, well balanced acidity, good integration of oak and a long lingering finish.
Gasparini Asolo Prosecco, Paitin Arneis, Txakoli Primo
Avignonesi Sangiovese, Pio Cesare Barbera d'Alba, Mauro Molino Barbera D'Asti
Paitin Campolive Barbera, Papa Celso Dolcetto, Russiz Superiore Cab Franc
Tamellini Soave, Fattoria La Parrina Ansonica, Paitin Arneis
Loredan Asolo Prosecco, Nicola Gatta Extra Brut, Cleto Chiarli Lambrusco
Tajarin + truffle butter + parmesan Serves 3-4
Fresh Made Mafaldine + bolognese + Grana Padano. Serves 3-4
housemade truffle butter, 4oz jar
Assorted fresh pastas made daily
beef, pork, rosemary béchamel
1 pound of fresh Spaghetti + 1 quart of tomato butter sauce + grated grana padano cheese <br />Serves 3-4
Beef and Pork Bolognese. 1 pint.
salami and burrata filling, 12 oz.
chard & ricotta filling, 12 oz.
Lemon Buttercream & Amarena Cherries
Assorted sauces made right here at Montelupo
Ziti tossed with a spicy sausage tomato ragu & topped with mozzarella. Serves 2! Bake at 350F for 35-40 minutes.
Penne tossed with a spicy tomato vodka sauce w/ bites of Guanciale. Serves 2! Bake at 350F for 35-40 minutes.
Fusillii tossed with our house tomato butter, roasted eggplant, capers & topped with grana padano. Serves 2! Bake at 350F for 35-40 minutes!
Cavatappi tossed with a lemony Alfredo sauce, roasted zucchini, spring peas & spinach. Topped with breadcrumbs & grana padano. Serves 2! Bake at 350F for 35-40 minutes.
This festive meal kit served two people and will be available for pickup on Easter Sunday from 12pm to 4pm. The oven-ready kit includes: <br /> -braised lamb shoulder, roasted garlic smashed potatoes & a side of sugo <br /> -little gems salad, spring vegetables & goat cheese vinaigrette <br /> -choice of 500ml bottle Montelupo red, white or rose wine <br /><br /> To order, be sure to change your pickup date at the top of the ordering page to April 4. <br /><br /> Please note that any cancelations before April 1 will be refunded, but we will not offer refunds after that date. Thank you for your understanding.
shaved fennel, lemon vinaigrette & ricotta salata we cannot accommodate any changes on this item
black pepper & parmesan dressing, garlic breadcrumbs we cannot accommodate any changes on this item
barley, artichoke hearts, pickled red onion, almonds & green goddess dressing we cannot accommodate any changes on this item
burrata mozzarella, lentils, cipollini onion & sun-dried tomatoes
dos hermanos pull-apart bread with seka hills evoo
cauliflower & gremolata
Gorgonzola dolce, hazelnuts & mountain rose apples
Ditalini, corona beans, mushrooms, tomatoes
house marinated castelvetrano, cherignola & picholine olives
Locally made pasta using Shepherd's Grain durum semolina, bronze dies for a rough texture to hold the sauce and slow drying for the perfect texture.
Produced in California by Olivieri (Olli), the grandson of a multi-generational Roman salumi family.
Just Pork and Salt, this prosciutto is made by Master Artisan Christiano Creminelli right here in the USA. 12oz. Sliced.
Gluten free pasta made with white rice flour and eggs. <br />Frozen. 10 day shelf life once refrigerated. 10oz
San Giuliano began in the beginning of the 20th century as a small olive mill located in the ancient walled city Alghero on the island Sardegna. Today, the family-run company produces award-winning extra virgin olive oil, in addition to high-quality vinegars, sauces, and pastas.<br /><br />This Artichoke Spread contains Artichokes, San Giuliano Extra Virgin Olive Oil, and Salt. Try on antipasti, to spread over bruschetta, or as an accompaniment to main dishes to add a delicious and reach artichoke flavor.
house made pickled cucumbers with garlic, chili flake and thyme
house picked cauliflower, fennel & zucchini<br />16oz jar<br />
It took a lot of searching, but we found the best Taralli in Puglia.Mitica® Taralli are made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others. Their richness and full flavor make them far more special than any ordinary cracker.
ROASTED GARLIC - 8oz<br />Our Roasted Garlic Croccantini®, with their subtle flavor, are reminiscent of freshly baked garlic bread. With a hint of sea salt these crackers enhance the flavors of aged cheeses, cured meats and Mediterranean spreads.
Housemade infused oil with dried Porcini Mushrooms, Coriander, Oregano, Bay leaf, Red chili flakes, Korean Red Chilies and Urfa Biber chilies<br />
Montelupo Market Housemade Jam<br /><br />Blackberry - Local blackberries and cane sugar, intense and flavorful, 4oz jar<br /><br />Strawberry - Local strawberries and cane sugar slowly simmered into an intensely flavorful jam, comes in a 4oz jar
The Azienda Agricola La Gallinella, for many generations, is owned by the same family that manages it directly. Agriculture is, here, a source of constant life, tradition, pride and commitment to the excellence of the product, the result of the deep bond with nature.<br /><br />This long grain Carnaroli rice is perfect for risotto.
17oz bag<br />Instant polenta for when you are in a hurry. Cooks in 5 minutes.
Fresh burrata marinated in oil with garlic and herbs
Inspired by the regional cured hams of Europe, Tails & Trotters is the Pacific Northwest’s first signature pork producer developed from pork finished on local hazelnuts. These assorted salamis are absolutely delicious. The finnochiona has wonderful fennel and black pepper flavors, the Calabrese has a nice heat from Calabrian chilies and the Firesticks are the best damn dried salamis perfect for snacking
2019 Harvest. These estate olives were harvested and delivered immediately to our world-class Alpha Laval mill. Harmonious and versatile oil with layers of green and ripe fruit with balanced pepperiness, it is an ideal everyday oil, use for sautéing and baking, in salad dressings, marinades, and for dipping and drizzling.<br /><br />Profile<br />Olive Variety: Arbequina<br />Intensity: Medium<br />Flavor: Balanced, fruity and peppery with notes of artichoke and the aroma of fresh green apples<br />Harvest Date: October/November 2019<br />Region: Capay Valley<br />Grown, Milled and Bottled by: Yocha Dehe Wintun Nation
marsala mousse & espresso ladyfingers
Pinhais:<br />3-5 Sardines, Founded in 1920 by four partners, Pinhais & Cia has grown over a century, remaining faithful to a traditional method of production that guarantees the highest quality and flavor of its products. Our differentiation comes from the selection and purchase of only the best fish, the freshness of its ingredients, the homemade (and secret) recipes perfected...
The first keto pasta... that actually tastes like pasta!<br /><br />The macros are totally on point. Naturally low carb and gluten free*, think just 3g net carbs, 22g of protein, and 15g of (prebiotic!) fiber per serving. <br /><br />Our pasta is mostly made out of lupin beans, a wonderful legume (related to garbanzo and peanuts!). To top it off, it just so happens to be rich in folate, magnesium and phosphorus. <br />
Caseficio dell'Alta Langa's Bocconcino (which means "little mouthful" in Italian) di Pura Capra is based on a traditional farmers' recipe. Cheeses are about the diameter of a silver dollar but thicker and are produced using goat's milk with the addition of cream.<br /><br />Milk is cultured and coagulated over several hours using a slow lactic set. The curd is gently transferred into molds and allowed to drain. Young cheeses are then unmolded and placed in a drying room for several hours before being moved to an aging room for a maturation of about ten days.<br /><br />Cheeses are covered by a cream-colored rind that encases a soft, yielding interior. The flavors of Bocconcino di Pura Capra are delightfully straightforward and pleasing with lactic and milky notes balanced by a fresh tang and a clean lengthy finish.<br /><br /><br />
Langherino, made by Caseificio dell'Alta Langa, hails from the Alta Langa region of Southern Piedmont. Caseificio dell'Alta Langa produces a variety of cheeses with a particular talent for Robiola’s, including the Robiola Bosina. The Langherino, like many Robiola’s, is a mixed-milk cheese, made with sheep and cow’s milk. <br /><br />The wheel is small in size, maybe 3 inches across. This seemed like a younger Robiola so the wheel, while soft, was slightly firmer to the touch, with a delicate white rind over a pale hay color. The paste is ivory, oozing and bulging as it warms. The aroma is light and milky with fungal notes, and in flavor is mild and buttery, with a silky mouthfeel, with mushroomy, earthy and buttermilk flavors.
Bianco diNapoli Crushed Tomatoes - 28oz Can<br /><br />Bianco diNapoli Whole Plum Tomatoes - 28oz can<br /><br />Bianco DiNapoli Tomatoes are organically grown and harvested in northern California. Long summer days and fertile soil produce these very unique & delicious tomatoes. Within hours of harvest, our plum- shaped tomatoes are washed, steam-peeled and hand selected at the cannery.<br /><br />
The flagship product of Forno Bonomi, perfect for tiramisu.
Bodum Stainless Steel French Press - 4cup
lemon buttercream & amarena cherries
Roasted San Giuliano Onions are prepared selecting only the freshest onions then grilled and seasoned. They are slightly sweet and a little smoky with a delightful crunch. A tasty specialty that works well on an antipasto platter or tossed with pasta.
Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano-Reggiano cheese.<br /><br />4oz grated cheese
salami, pepperocini, red onion & mozzarella on a primo roll
Although packaged in an eye-catching wrapper, this mix of selected sun-ripened vegetables is actually not as ferociously hot as it appears. A nicely balanced peperoncino heat is secondary to an explosion of delicious flavor. This sauce is made of Calabrian chile peppers, eggplant, pepperoni, celery, artichokes, sun-dried tomatoes, and wood mushrooms in olive oil. Based on a recipe from Magnifici del Mezzogiorno, this wonderful spread can be added to a sauce to give it some kick, used on a sandwich, or spread over seafood, meats, pizzas, and vegetable preparations. All ingredients are grown on small farms in Calabria, Italy.<br />
This delicious and beautiful puree'd tomato sauce is grown by I Contadini in April and May. The tomatoes are hand picked only when ripe off the vine in July and August, cleaned, heated, puree'd and jarred with fresh basil. No salt added. It is an artisanal dense, pulpy, rustic tomato "passata" that is ready to serve after just 5 minutes to heat it up. Suggested use is over pasta or pizza.
Italian Harvest Bergamot Preserves, 8.82 oz jar<br /><br />This wonderful perfectly balanced marmalade contains 2.6 oz of pulp and peel of bergamots from the coastal mountains of the Reggio Calabria area of Calabria per 3.5 oz of product. The fruit is vine ripened and is grown and processed by the small farm of Paradiso dei Golosi. All natural ingredients.
Classic torrone from Tonara in the Barbagia area of Sardegna, Italy. Made by hand by Patrizia Pili and her family. Made with honey in place of sugar.
local bakery Dos Hermanos bakes these amazing pull-apart loaves daily. With a slight sourdough aroma and taste, these chewy loaves are perfect to "fare is scarpetto" or scoop up the sauce left in the pasta bowl. These loaves weigh in at around 2 pounds.
"Aneto’s secret to delicious broths is to select the highest quality meat, fish, and vegetables, and simmer them over a low heat for over three hours. Unlike other broths on the market, Aneto broth from Spain uses no concentrates, flavorings or powders. The resulting product is a satisfying broth or cooking base perfect for soups, stews, risotto, and paella.<br /><br />1000ml shelf stable container
Aneto’s secret to delicious broths is to select the highest quality meat, fish, and vegetables, and simmer them over a low heat for over three hours. Unlike other broths on the market, Aneto broth from Spain uses no concentrates, flavorings or powders. The resulting product is a satisfying broth or cooking base perfect for soups, stews, risotto, and paella.
Matiz Piparra Peppers are a traditional long green pepper from the Basque Country of Spain. With a mild slightly pickled flavor, they make a wonderful accompaniment to bonita tuna and smoked fish, or try them drizzled with olive oil and salt. Creative chefs use them as a topping for pizza and burgers. They are also the perfect martini stirrer. Delicious!
Classico Ground Coffee<br />classic roast coffee has a lingering sweetness and delicate notes of caramel, orange blossom and jasmine.<br /><br />8.8 oz can<br />100% Arabica Classic Roast <br /><br />Illy Intenso Coffee Whole Beans<br />Intenso, bold roast coffee has a pleasantly robust finish, with warm notes of cocoa and dried fruit. 8.8 oz can Whole Beans, 100% Arabica Classic Roast, Made in Italy
Our Earl Grey starts with a great quality, large leaf organic black tea. We add just a hint of natural bergamot to create the famous taste.<br /><br />Our organic, large-cut, USA-grown peppermint leaves are both crisp and buttery, making this tea a great after-dinner mint.<br /><br />15 individually wrapped whole leaf tea sachets
16oz - Classic sauce originating from the town of Amatrice in the Lazio region of Italy. Made with tomatoes, pancetta, onions, garlic and chili flake. Toss with our fresh bucatini and top with some grated cheese.
Stumptown Holler Mountain, Organic Whole Bean 12oz bag A versatile and full-bodied blend, Holler Mountain is Stumptown's signature organic blend. A hometown favorite.
Stumptown Ethiopia Mordecofe, 12oz bag Whole Bean Stumptown has offered Ethiopia Mordecofe every year since 2006. This year's lot is complex, floral, and sparkles with lemon and lime finish.
"Cavallucci" Soft Tuscan Pastries with Walnuts and Orange Peel by Nanni: Tuscany, 8ct bag Delicious soft cookies hand made in the pastry shop of the Nanni family near Siena in Tuscany. This ancient recipe from the 1300s in Siena is unchanged today and tells us of the commercial power of Siena at the time with its imports of cinnamon, coriander, nutmeg, as well as the candied orange. Also known as "Morsetti" (little bites) in the coastal Tuscan medieval town of Massa Marittima not far from Siena.
Black Truffle Sauce, 6.3oz jar Harvested from chestnut groves in Umbria, wild truffle flakes and truffle extract are blended with cremini mushrooms and extra virgin olive oil to create a balanced, decadent & earthy truffle sauce. Terrific with any type of pasta, it can also be used as a tapenade for crostini & bruschetta, on pizza, as well as roasted meats. It's wonderful with eggs, too. *2015 Silver sofi Award Winner for "Best Pasta Sauce"
Fattoria Italia Truffle Boullion Cubes, 3.88oz These all-natural bouillon cubes are made with pure essential essence of white truffle and will impart truffle flavor to your cooking. *Non-GMO ingredients *No MSG *Dairy-free *No preservatives *No artificial colors
Calabrian Wild Spices for Bruschetta, 1.41oz jar A perfectly well balanced mix of herbs and spices picked from wild hills of Calabria present in this beautiful small amphora jar. Use with just about any savory dish you can think of.
Organic Croxetti by Fratelli Minaglia, 1.1lb bag These beautiful disks of pasta, stamped with the coat-of-arms of its region (Genova), and a stalk of Ligurian wheat, are dumpling-like when cooked and ideal for creamy sauces or pesto.
Dwarf Peaches with Black Summer Truffle, 6.17oz jar These amazing dwarf peaches, about the size of a cocktail olive, always elicit a look of amazement when someone tastes them. They are crunchy with a slight taste of young, green peach with black truffle. Cut them and serve with fish or meat tartare. Grate over pasta or risotto or add them to a Martini, Bloody Mary, or any cocktail that calls for olives.
Organic Farfalline Zebra Black & White Bowties by Marella, 8.8oz bag These "zebra bowties" are stylishly striped using dehydrated squid ink and they don't lose any of the inky black color when cooked. The black and white contrast makes for a very dramatic presentation. *Organic Marella Pasta imported by Italian Harvest is a 2013 Silver sofi Award Winner for "Outstanding Product Line"
Rum Marinated Figs in Chestnut Honey, Sliced, 8.12oz jar. Watch Adam's review here: www.instagram.com/p/CLKY5Q1Bvfa Called "Fruhmieli" in Italian, these amazingly tender figs are prepared by first being dried under the Calabrian sun, then sliced and marinated in rum, and finally submerged in delicious chestnut honey. The three intense flavors of fig, rum, and chestnut honey are beautifully balanced. Use with meats, cheese, ice cream, fruit, desserts, or on their own. Quite possibly the most exotic, unique product we have ever imported!
Talatta Anchovy Fillets in pure olive oil, 3.3oz jar. Made in Italy.
Capers in salt, 2.3oz jar. Made in Italy<br /><br />Agostino Recca Capers in salt have a unique flavor which can add that special taste to your favorate recipes. Preserving Capers: Capers are pickled in brine or preserved in dry salt. Salting is generally preferred because, although it absorbs water on the outside, it maintains moisture, freshness and flavor on the inside of the skin without permeating the fruit with saltiness. Salted capers should be washed of their salt, or soaked for an hour in two changes of water to desalt them even more.
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. In 1951, Mutti was the first to pack tomato paste into a tube, a significant innovation at the time. Great tasting, long lasting, and with a cap that could be used as a thimble, it became a favorite amongst Italian families. This paste uses only the highest quality, 100% Italian tomatoes – not by-products from other tomato processing. In fact, 5.5 lbs. of fresh tomatoes are used to make every 1 lb. of Double Concentrated Tomato Paste. Use it to deepen flavor and thicken recipes like Bolognese, casseroles and stews.
Zursun Cannellini Beans, Idaho heirloom beans, 24oz bag.
The perfect pairing: Creminelli family recipe salami with nutty aged gouda from Holland.<br /> 2.2oz
San Giuliano Roasted Sundried Tomatoes in oil are a tasty specialty, able to win over even the most demanding palates. The flavor of the ripened tomatoes left to dry under the Mediterranean sun and seasoned with oil, capers and herbs opens up to reveal a tasty Italian delicacy that guarantees its success.<br />San Giuliano Sundried Tomatoes, 11.28oz jar. GMO free. Product of Italy.
32oz jar house made pickled cucumbers
Montelupo Market Housemade Snickerdoodles.<br />3-Pack
Local made at Portland Creamery <br />Herbs de Provence goat cheese
French Prairie Brie
apple crostata with brown sugar & vanilla ganache
local father and son bakery making handmade traditional Italian cookies<br /><br />Amaretti - almond cookie covered with sliced almonds<br />Brutti Ma Buoni (Ugly but Good) Hazelnut Meringue cookie<br />Chocolate Brutti Ma Buoni - Chocolate Hazelnut Meringue cookie<br />Pignoli - Almond based cookie topped with pine nuts and powdered sugar<br />
Shepherd's Grain is a cooperative of 38 family famers practicing No-Till, Direct Seed farming methods to protect the soil and conserve the land for future generations. <br /><br />Einkorn (Farro Piccolo) has a higher percentage of protein than modern red wheats and is considered more nutritious because it has also higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. Wonderful flavor and amazing baking qualities!<br /><br />An old-world heirloom grain with a full-nutty flavor. Emmer may be an alternative flour for people who might experience digestive issues from "white flour". Emmer is a high protein but low gluten grain. High Protein, Low Gluten Taste: Slightly sweet, nutty Color: golden, flecked Great for use in: pasta, scones, cookies, pita, flatbreads<br /><br />Artisan flour for breads and baked goods with classic whole wheat color and aroma. Excellent protein for bread making; ideal also in combination with lighter flours. Varietal: Single Conventional: Yecora Rojo Organic: Espresso taste: nutty, robust, deep, earthy Color: reddish/brown, great for use in: Artisan and pan loaves, whole wheat scones and biscuits, pasta<br /><br />Sonoran Soft White: Our newest addition to our offerings is a soft, round, heritage grain that is one the oldest surviving wheat varieties in North America. Sonora wheat is extremely flavorful and can be best used in breads, flat breads, cakes, pancakes, tortillas, pastries, and more! About our grower: Fritz Durst Farms is a sixth-generation farmer in the Sacramento Valley. His farming practices are no-till and soil conservation methods. This heritage grain was originally grown in this region; hence it thrives to produce a healthy grain.
Montelupo Market's curated selection of local and Italian extra virgin olive oils
Montelupo Market's assorted local and Italian vinegars<br />
The tender, crisp, bite of Bello Rustico Crostini and a clean, sweet flavor and finish make this line the top-selling Italian crostini in the usa. The Bello Rustico recipe is classic; flour, water, yeast, sea salt, and a drizzle of high quality extra virgin olive oil from Puglia’s famous olive oil capital, Bitonto. Fresh dough is rolled thin and oven-baked until golden brown and perfectly crisp.
Our resident plantscaper, Lydia Hallay is curating a beautiful assortment of her interior/exterior plants, dried and fresh flowers and plantwares right here at Montelupo Market.<br /><br />email Lydia with any of your plantscaping needs. [email protected]
Brindisino artichoke hearts, whole in extra virgin olive oil
Sundried tomato pesto with capers and leccina olives
Organic Farfalle Pasta
I Contadini means "The Farmers" and that is exactly what this new, young company is comprised of. They are from the Salento, deep in the south of Puglia, and their tomatoes are cultivated by them, hand picked, and marinated with herbs and spices. They are preserved in extra virgin olive oil and are ready to eat. Use them on bread, in a sauce, or vegetable stir fry.
These succulent, tender, sun-dried tomatoes from Puglia in southern Italy are vine-ripened and dried the traditional way in the sun with no additives or sulphur. Enjoy their rich flavor in sandwiches, sauces, antipasti, or simply drizzled with olive oil.
Montelupo's very own thin and chewy chocolate chips cookies, but with toffee chips added in to make them even better.
Flourless Chocolate Cake with Whipped Peanut Butter Ganache
Housemade Chicken Stock, 1qt.
Pasta Fresca & Gnocchi Flour, 1kilo
Stunning Aeolian Island sunshine and sea breeze aromas abound in this jar. Precious Salina capers are preserved in extra virgin olive oil, salt, and wine vinegar, along with aromatic oregano and bay leaves.<br /><br />Spoon straight out of the jar over grilled fish, roast chicken and sliced pork loin. Wonderful as a sauce to any seafood pasta dish, as well as the perfect condiment to pasta and rice salads.
The aromatic red grapefruit has become a staple of Italian fruit stands. This exquisite marmalade, with its clean, bright flavor, fresh citrus aroma and tiny bits of pulp, is one of San Giuliano's best. Swirl it into oatmeal and yogurt or whisk it into a salad dressing. Sweet and tangy, it complements soft, creamy cheeses like goat cheese or sheep's milk ricotta.<br /><br />Red Grapefruit (Citrus × paradisi) is a subtropical hybrid citrus tree first bred in Barbados and introduced to Sicily in the 1920s. It was bred from the pomelo or shaddock (Citrus maxima) and the sweet orange (Citrus × sinensis) and is known for its highly acidic, tart flavor.<br /><br />About Marchesi di San Giuliano<br />Fruit growing and marmalade production take place entirely on the San Guiliano estate. The fruit orchards have been organically managed since the 1980s. The red grapefruits are harvested only by hand during the sunny winter days, when the fruit is mature and at its peak flavor.<br /><br />San Giuliano's recipe for their
Pistachio lovers will want to eat it right out of the jar, but you can also use Pistacchiosa as you would chocolate sauce, spooned over fresh ricotta cheese or frozen yogurt or stirred into rice pudding. Mixed with pastry cream or whipped cream, it becomes a sensuous filling for cakes and cream puffs. Or drizzle artfully atop white chocolate truffles for a simple, beautiful dessert presentation.
Tangerine Agrumato is a rare and new-age Italian condiment. Whole sweet tangerines are crushed together with the olives in the traditional cold-extraction method to seal the essential oils of the small tangerine zest in the resulting extra virgin olive oil.<br /><br />AGRUMATO® is produced by using only olives and citrus strictly free from harmful substances and carefully selected for ripeness and flavor. The two ingredients are crushed simultaneously in a state-of-the-art frantoio (olive mill). When the resulting paste has obtained the right density the AGRUMATO® is extracted through high-speed centrifugation. In the region of Abruzzo and many parts of Southern Italy, olive farmers have traditionally created citrus oils for family and friends but was kept always at home for personal use, never sold. Olive mills and presses were often cleaned and refreshed at the end of the season by combing whole citrus fruit with the olives and crushed together. This oil was only used as a table top condiment, and never for
Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. The family's Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open cauldron at 175-200°F for over 24 hours, reducing it to about a third of its original volume.<br /><br />The majority of the concentrated mosto cotto is placed in a batteria to be aged and acidified into various balsamici. Leonardi selects are certain portion of the mosto cotto to become Saba. They age it in large oak casks for four years, thickening the syrup and giving it a deep complexity, without converting it to vinegar.<br /><br />The result is a pure, sweet, syrup expression of the Trebbiano and Lambrusco grapes. Saba has a fruity character, raisin-like sweetness, and hint of acidity that complements both sweet and savory dishes. Its uses in the kitchen
Alfabeto ("little alphabet letters") are crafted from durum wheat semolina blended with pure Apennine mountain spring water.
Rustichella d'Abruzzo Gold Label <br /><br />The Rich Balsamic, the one you drizzle.<br /><br />Dense, velvety, succulent and complex. Drizzle over chunks of Parmigiano, grilled meat and tuna, as well as strawberries and creamy desserts. <br /><br />Gianluigi Peduzzi has carefully selected products from around Italy to augment the Rustichella d'Abruzzo pantry. Among these, three unique Balsamic Vinegars from Modena I.G.P. (Identificazione Geografica Protetta). The I.G.P. label ensures the authenticity of this product. Adhering to I.G.P. regulations, Rustichella d'Abruzzo identifies the age and viscosity of their vinegars with a proprietary symbol, grape clusters.
Primo grano meaning “first grain” in Italian, was the idea of pastamaker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo-grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century.<br /><br />Sagne a Pezzi, meaning "broken lasagne in pieces," is made in a similar fashion to Pizzichi, using a thin, curled lasagna die, then cut into squares about 1 inch in length. PrimoGrano has a soft, supple texture and the shape is quite amusing on the palate.<br /><br />Because of the quality of the grain, serve this pasta with extra virgin olive oil and minimal ingredients in order to enjoy and exalt its flavor. Ideal with just butter and Parmigiano.
Timilia wheat (a.k.a. tumminia, timminia, trimminia in Sicilian dialects) has its origins in Sicily, where it was widely cultivated during ancient Greek times, and called trimenaios, meaning wheat with a three-month growing cycle. This ancient variety of durum wheat grows very tall, sometimes reaching close to 5 feet tall (1.80 m), making it quite resistant to drought and pests. <br /><br />Like many ancient grains, Timilia is very nutritious and easier to digest than classic durum wheat. To make their pasta, Rustichella stone-grinds Timilia wheat’s dark, glassy grains into semolato (semi-whole wheat flour) and mixes the flour with pure spring water. Rustichella d’Abruzzo Timilia pasta has a rustic, nutty flavor reminiscent of Sicilian bread.<br /><br />Busiate is a classic twisted shape from Sicily. It takes its name from "buso," a particular knitting needle usually used to work fabrics such as wool and cotton. Busiate is typically paired with pesto trapanese (pesto with tomatoes, almonds, and basil) as well
The sweet and smoky flavor of peperoncino (spicy pepper) from Salerno has a surprising fire that is felt all over the mouth.<br /><br />IASA uses a variety of pepper called Capsicum Annuum "Amando," commonly referred to as 'Amante' peppers by locals. The fresh, brilliant crimson peppers are mashed to a coarse paste, mixed with olive oil, and left to macerate for a few months to develop many layers of complex flavors. <br /><br />This peperoncino is the perfect ingredient and complement to many traditional dishes of Campania and Calabria, in southern Italy.
The Gangi family has dedicated a portion of their organic 80-acre farm to the production fo the very aromatic Puanta oregano. This variety of oregano is a cross between marjoram and oregano and is prized for its delicate flavor profile of sweet, spice and citrus notes.<br /><br />The farm is located at the base of the Madonie Mountains, it's rugged terrain and peaks home to Madonie Park. The park is a protected reserve helping maintain a balance with wildlife, farming and village traditions. The landscape around the mountains is dotted with giant holly, some hundreds of years old, the rare Mandonie spruce and Sicilian fur, a truly breathtaking backdrop to the farm.
Tuna salad, capers, ceci beans & garlic
Dating back to ancient times, Pane Carasau is a thin and cripsy Sardinian bread traditionally made with semolina. The Toketti di Pane Carasau are fulfilling bite-size versions of this classic bread and just as delicious! This mini Toketti combine the authentic flavors of Sardinia with a satisfying crunch. Toketti di Pane Carasau crisp up when fried and serve as a substitute in place of pita or tortilla chips. This Italian treat is perfect with charcuterie, cheese and various dips. Fry with a sprinkling of Pecorino Sardo and a drizzle of honey for a play on the Seada, a classic Sardinian dessert!
Beirabaga Creme de Limao - The lemons picked from the orchards of Beira Baixa, with an excellent aroma, give our product a unique flavor. It is elaborated in a traditional way, containing only natural products. No additives.
Our sweet and spicy version of Grandma's chow chow or mustard pickle recipe. Cool as a cucumber, hip-hot as a peppa, it'll turn that hot dog into a gourmet meal and bring pzazz to sandwiches of all persuasions.<br /><br /><br />They have a sweet spicy kick that's hot enough for pepper fans, yet balanced enough for everyone!<br /><br />A pickled pepper and food connoisseur's dream!<br /><br />At Mama Lil's, only the best locally grown and freshest natural ingredients make it into our products. We get all of our produce from local farmers to create some of the world's tastiest gourmet food products!
An Estratto di Pomodoro with no peers. Maria Grammatico's thick, rich tomato paste is made in the old fashioned way from a Sicilian heirloom variety of San Marzano tomatoes under the hot Sicilian sun. Dense, glossy, and intensely fruity, this potent tomato paste brings outstanding depth and sweetness to any dish.<br /><br />Ripe tomatoes are carefully ground by hand and the paste is spread onto tauleri (long wooden boards) and placed on the rooftop of Maria's pasticceria in Erice under the hot summer sun to dry for 8 to 10 days. Each evening at dusk, the boards are placed inside to prevent any moisture during the night from damaging the drying paste. The paste is folded everyday with a large flat wooden spatula and placed back on the roof at sunrise. The turning of the paste is done twice daily to ensure even drying and to achieve the right consistency.<br /><br />The Estratto takes on a deep red, almost bloodlike color at the end of the drying process. The paste is then salted with sea salt from the Trapani salt flats, packed in candari (large clay urns), and topped with a thin layer of Sicilian extra virgin olive oil to preserve its color and the intensity of its flavor.<br /><br />The addition of a small spoonful of Estratto will bring complexity to any tomato-based sauce. Add a teaspoon to a minestrone soup or fish stew, as well as when making marinades and rubs for grilled meats. It's hard to resist spreading a thin layer on toasted crusty bread and drizzling with Olio Verde for a perfect appetizer.
Made in Portland, 2 1/4 oz bars.
Made in Portland. The perfect ice cream sundae topping, in our opinion.
Chocolate budino topped with salted caramel mousse
8oz of our housemade basil & mint pesto. Contains dairy and sunflower seeds.
Our friends at Truffle Shuffle created this amazing Balinese Salt, produced by a single family farm in Kusamba. With the addition of truffles, a small pinch of this salt with elevate any dish.
From our friends at Truffle Shuffle.<br /><br />The honey that we use for this very special product comes from Marshall’s Farm in American Canyon. Spencer Marshall has a knack for honey that was first discovered by Thomas Keller, and it is used in all of his restaurants. Marshall is a 4th generation beekeeper and he is absolutely in love with what he does. This honey is pure, unheated, unfiltered, raw, and bottled by hand. <br /><br />There’s no wonder why Chef Tyler and Chef Jason diligently revisited Marshall’s Farm time and time again in the hopes of purchasing the honey. They went back ten times before they were able to convince Spencer to give them the honey. They combined this small-batch honey with real Oregon truffles, brown butter and a touch of fleur de sel creating a perfectly balanced toasty and sweet truffle flavor. After your first taste, you will understand just how worth it their commitment was!<br /><br /><br />It's an honest truffle experience and unlike anything you've ever tried. Absolutel
8 oz, product of Italy
Soft lemon-almond cookies. Product of Italy.
1lb. heirloom borlotti beans, product of Italy
250g. made with plump Italian black plums, from the hills of Lazio
Handmade olive oil crackers with fennel. Product of Italy.
Taggiasca olive spread made with thyme, bay leaf, and rosemary. Product of Italy.
A savory vegetable spread made with the end of the season harvest from a small farm in Italy. Eggplant, peppers, artichoke, capers & turnips.
Traditional Tuscan cake made with candied figs and walnuts.
topped with cranberry-pear compote
chocolate cake cookies with Swiss merengue buttercream
These rustic, "tostini," or crackers, are crunchy and made with olive oil and sea salt. Delicious and highly digestible, they can be enjoyed as a snack or an appetizer, dipped in a tapenade or with cheese.<br /><br />
Crunchy and ideal for accompanying any savory foods, especially cold cuts or cheese, Tarallini by Marella with black olives are rich and full of flavor.
This regional specialty is hand-stretched and shaped to resemble rustic twigs. Delicious, crunchy and highly digestible, they can be enjoyed as a snack or an appetizer, dipped in a tapenade or simply with a glass of wine. The Rosemary Grissini have a delicate rosemary flavor and makes it a perfect accompaniment to cheese or other dips.
A delicious and simple crunchy cocoa biscuit still made today from an old home made Tuscan recipe.
These hard to find porcini bouillon cubes are completely natural, made with all vegetable stock, herbs, spices and porcini mushrooms to add a rich, earthy flavor to your cooking. Terrific for making risotto.<br />
The original. In the region of Abruzzo, bordering the Adriatic Sea, olive farmers have traditionally created citrus oils for family and friends in celebration of a bountiful harvest. Agrumato Lemon is a unique condiment, the first of its kind, introduced by Manicaretti in the early 1990s.<br /><br />Why is it special? The crisp freshness of Agrumato Lemon is achieved by the whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus-flavored oils. Whole lemons are crushed together with olives in the traditional cold-extraction method to capture the essential oils of the zest in the resulting extra virgin olive oil.<br /><br />
Fragrant Ligurian basil, delicate extra virgin olive oil, salty Mediterranean pine nuts, Parmigiano-Reggiano cheese, sweet garlic, and a splash of bright white wine vinegar sets the Rustichella d'Abruzzo pesto concentrate on a class of its own.<br /><br />This pesto concentrate is best diluted by adding equal amounts of olive oil to paste. Do as the Ligurians and toss with Rustichella d'Abruzzo Trofie green beans and potato. A very versatile concentrate which can be used in marinades and spreads, in stuffings and for rubbing on grilled fish as well.<br /><br />
buttery upside-down cake with caramelized pears/seasonal fruit
Tender artichoke hearts roasted to perfection and marinated in olive and sunflower oil with aromatic herbs and wine vinegar. If you've never had a roasted artichoke heart, you don't know what you're missing!!
classic New York cheesecake topped with passionfruit puree
1 quart of housemate minestrone soup with ditalini pasta, kale, mushrooms & tomato.
500ml bottle. 2020 olive oil pressing from Tenuta di Capezzana
Italian morello cherries in syrup
Hand-peeled tomatoes. Product of Basilicata, Italy.
400g. Product of Italy.
chocolate cake, with Swiss chocolate buttercream and a dusting of cocoa
Toffee & cinnamon
two triple chocolate cupcakes
Kosterina <br />Our Fig Balsamic Vinegar gets a fruity boost to its intense aromatic notes, dense texture and hint of acidity that brings out the flavor in any dish. Made from Lambrusco and Trebbiano grapes of Modena, Italy<br /><br />Our Fig Balsamic Vinegar can be one of the hardest working items in your pantry. We love it drizzled on fruit for breakfast, dessert, or grilling, with our EVOO in a salad dressing, and even as a flavor kick in a chicken dish.
Cold Pressed extra virgin olive oil from Greece. In a beautiful 1.69oz miniature bottle. Perfect for gifts
Kosterina produces this 70% cacao dark chocolate bar with extra virgin olive and their fig and balsamic vinegar.
Principe di Gerace Anchovies in Organic Extra Virgin Olive Oil, Chili and Salt<br />Packed with flavor, these whole anchovies are full of protein, omega-3 fatty acids, and an array of important minerals. Preferably eaten out of the jar, they can also be rinsed in water to eliminate some of the salt and small bones. Use in pasta sauce, Neapolitan style pizza, salads, or any seafood dish.
Molino CA.ME.MA 00 Soft Wheat Flour from Puglia, Italy<br />Wheat from the town of Altamura in the Puglia region is famous for its quality and the local goods that are produced. We are proud to offer these high quality wheat blends and types for you to enjoy.<br />-The "00" flour is finely milled and designed to be used for pizza dough, certain pastas and pastries.<br />100% Organic
Renowned for its flavorful red hot peppers, Calabria is a wild, mountainous terrain located in the "toe" of the boot of Italy. These small cherry peppers impart not only heat, but also have a fruity flavor. Use over fish, meat, pasta, rice, vegetables, or anywhere you want some piccante flavor.
This special polenta from Molino Filippi s made from Marano corn, an ancient corn genotype grown only in the Veneto region. It is typically served for holidays and special events.<br /><br />Stir the entire 1.1 lbs of polenta into 3 quarts of water that is not quite boiling, and keep stirring at a very low flame for about 30 minutes or until done. Then spread on a wooden bread cutter and place your sauce over the top. Molino Filippi recommends serving with walnuts, milk, and chestnut honey.
These crunchy, artisan biscotti are hand-cut and twice-baked. Not overly sweet, this variety combines dark chocolate with the zest of oranges.
Use a pinch of this ground hot peperoncino powder to add piccante flavor to any food preparation.
A 12oz bag of our custom blend whole bean medium roast blend. Roasted by Push x Pull Coffee.
fresh organic blueberries in a sweet vanilla tart shell
Mama's Lil Asparagini
Housemade, whole milk ricotta. 8oz
10 month aged, 7oz.
cavatappi with salami, pomodoraccio tomato, olives, basil & balsamic aioli. 1 pint.
Similar to Israeli couscous, with the crucial distinction that it's made by hand—not a machine—fregola, aka fregula or fregola sarda, is a tiny spherical pasta from the Italian island of Sardinia. Small and chewy like a grain, fregola makes a great base for pasta salads and sauced dishes alike
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution.<br /><br />Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, such as our Paccheri Organic Artisan.<br /><br />We’ve drawn on centuries of experience, the techniques are woven into the history of Italy and vibrant in the communities today, to produce a pasta recipe to compliment an assortment of recipes, such as red pepper, basil and olive sauce, a marinara or any number of stunning creations.<br /><br />
A simple and easy to make risotto seasoned with saffron. Made with Carnaroli rice, this saffron seasoned risotto cooks in 18 - 20 minutes and will be perfectly creamy. Serve with parmigiano reggiano cheese. The finest carnaroli rice grains come from the Piedmont region of Italy. The Cordero family has been crafting and milling grains from this region since 1958. Today, Gabriele Cordero continues his family tradition.<br />
Pure, sun-ripened, yellow "Datterino" tomatoes are hand selected for the Trentasette collection. Free of additives, colorings and artificial ingredients, these tomatoes are fresh-picked by hand and bottled naturally in their own juice. Selected as a finalist for the 2014 sofi awards at the Fancy Food Show. <br /><br />What makes these Yellow Datterino Tomatoes special? From Battipaglia in Campania, the elongated yellow tomato contains fewer seeds than the average tomato and has a thinner skin which allows the sweet flavors of the tomato to shine. Yellow Datterino Tomatoes are great in a simple pasta sauce with a sprinkle of parmigiano cheese and a drizzle of extra virgin olive oil.<br /><br />
The Recca family has been harvesting artisan fish from Sicily for four generations. Using only the best fillets of yellowfin tuna fished in the Mediterranean Sea, Agostino Recca takes great pride in preserving the prominent flavor and firm texture of this seafood staple. And remember, these tuna fillets are produced using dolphin-friendly practices.<br /><br />
An excellent introduction to one of the world's finest lines of artisan salts from Abruzzo, Italy. This is an impressive gift from the award winning line of "....& salt" line from our friend Nicola de Laurentiis of Casina Rossa. Includes the award-winning Truffle & Salt, along with Fennel & Salt, Saffron & Salt, Fiori & Salt, Porcini & Salt, and Herb & Salt, in an elegant, eye-catching package. A perfect gift and also a perfect addition to any pantry.<br /><br />
Our original gluten-free cookie becomes a breakfast favorite with the addition of 5% coffee. Use to make quick tiramisu with a simple topping of mascarpone and cocoa powder.<br /><br />27005SAS • 180 g • 6/cs<br />
The classic Tuscan biscotti, made with chocolate chips and all-natural flour. Crunchy, savory, and sweet, cantuccini is perfect with coffee or dessert wines like Vin Santo.<br /><br />
Handmade in San Giuseppe, Sicily, these famous Sicilian cannoli shells are handmade in small batches, with rich cocoa mixed into the dough. Simply the best.<br /><br />
The new retail size of Fabbri Candied Strawberries makes this Italian delight accessible to all. Whole strawberries picked at peak ripeness are candied and packed in a luscious strawberry-juice based syrup. Perfect for topping gelato, cheesecake, or with aged Sheep’s Milk Cheeses like Moliterno.
Prickly pears, sometimes referred to as cactus fruit, are a popular fruit found all over southern Italy, especially on the island of Sicily. Tudia uses the freshest Sicilian fruit, cane sugar, and lemon juice to prepare this wonderfully delicate fruit jam. The flavor of prickly pear jam is light, bright and sweet; reminiscent of summertime itself.<br /><br />
Casina Rossa paired a traditional red pasta sauce with pecorino and aged ricotta cheeses. Due Formaggi Sauce is handmade in small batches using ripe tomatoes from Abruzzo, "the land of the mountains and sea." Use Due Formaggi on anything! It's rich enough to eat simply over polenta, but also pairs well with any pasta cut, chicken breasts, or even roasted fish. Winner of the 2013 Specialty Food Association "Sofi Gold Award."<br /><br />
The word pizzelle means, loosely, small, flat, and round in Italian. These waffle-type cookies are made by pouring batter between the two plates of an iron, which is then held over a fire or heated electrically. Pizzelle were first made in the south-central area of Abruzzi (now the Region of Abruzzo) in the 8th century. Two small towns each claim to have originated the treat, which are featured in their yearly festivals.<br /><br />MORE INFORMATION<br />
The word pizzelle means, loosely, small, flat, and round in Italian. These waffle-type cookies are made by pouring batter between the two plates of an iron, which is then held over a fire or heated electrically. Pizzelle were first made in the south-central area of Abruzzi (now the Region of Abruzzo) in the 8th century. Two small towns each claim to have originated the treat, which are featured in their yearly festivals.<br /><br /><br />
Meliora's bruschette is oven-baked in Southern Italy. It's toasted, rubbed with garlic, drizzled with extra virgin olive oil, and seasoned with salt and pepper. Bruschette can begin a meal as a part of an antipasti spread, or can be served as part of a main course of a casual dinner.<br />
Terre di Puglia Tarralini are snack-friendly, bite-sized versions of the classic Taralli cracker. Tarralini Aglio Olio E Peperoncino is seasoned with garlic oil and hot red pepper, making these snacks the perfect companion to a glass of Italian lager or a creamy cheese like Asiago or Caciocavera.<br /><br />
Terre di Puglia Tarallini are snack-friendly, bite-sized versions of the classic Taralli cracker. Cacio E Pepe Tarallini are seasoned with black pepper and cheese, making these snacks the perfect companion to a glass of Italian lager or slices of Milano salami.
For more than three decades, "Le Conserve Della Nonna," located near Modena, Italy, has made a name for itself both in Italy and across the world by producing traditional, all-natural, high-quality Italian food. They pride themselves on the simplicity of their recipes, respect for seasonality, and the use of freshly processed raw materials. It is what gives their products a natural homemade flavor. Rich and creamy, you will love this Artichoke Tapenade from Della Nona. Delivering the taste of fresh artichokes, it will make an excellent condiment for pasta. Be it a topping for the crackers or a tasty spread for your toasts and sandwiches; you will love it. Make your mealtimes more exciting by adding a jar of this fresh artichoke tapenade to your table.<br /><br />
Brimming with Italian green olives, this condiment is perfect for adding rich olives to countless recipes. Spread it on a sandwich, grilled bread or as a zesty garnish for steamed vegetables. It's a flavorful addition to any charcuterie board or cheese plate. Try using it as a quick sauce tossed with your pasta.
Produced by Asaro in Sicily, Partanna extra virgin olive oil is a first cold-pressed oil. Harvested early in October, Partanna is an unfiltered oil made with Noccelara del Belice olives. When Partanna tins are first opened, the oil is cloudy with a green hue, herbaceous aroma, and strong "pizzicante" flavor. As the oil ages, it will mellow slightly and become clearer as the sediment drops to the bottom of the tin. Partanna's colorful packaging is beautiful enough to leave on your countertop and makes a terrific gift.
Colorful and expressive, the artisans at Frantoio D'Orazio have created a classic extra virgin olive oil to add to your collection! Using colors and patterns that evoke imagery of the Puglia region, the tin complements the vibrantly grassy and herbaceous D'Aragona extra virgin olive oil perfectly.
The La Plena, Giaimo, and Zito families have made olive oil in the mountains of Madonie, Sicily for centuries. Their Olio Tre Casi is made from the rare U Crastu olive, which grows only on the cliffs of Madonie. 100% Organic
A wonderful balsamic with medium dense consistency and a beautiful harmony between sweetness and acidity.<br /><br />
Casina Rossa artisanal products are made with the finest small market produce, herbs and spices to create what is fondly referred to as art in a jar. This unique product is nicknamed pizza in a jar because this irresistible blend of ripe red tomato, dry ricotta cheese, and Mediterranean spices turns a toasted slice of bread into a mini pizza.
I Peccati Di Ciaccio carefully marinates whole, oven-dried figs in Barolo Wine, "the king of wines". The perfect antipasti accompaniment to Italian wine tastings, and great as a garnish for meat dishes or cheese plates.
Rustic Grilled Artichokes Halves. These tender artichoke halves make an excellent side dish for main courses or appetizers. From selection of the freshest produce, to its state of-the-art production facility in Marche, Castellino takes pride in producing the best tasting antipastos available.
These delicious and tender sundried tomatoes that are dressed with oil, garlic, herbs and capers. Jarred in a classic Tuscan glass vase, it's a beautiful show piece for a kitchen.
These organic Tunisian lemons from Les Moulins Mahjoub are preserved whole with the addition of a mild red pepper to create an additional layer of flavor. The preserved lemon adds a citrus flavor and aroma, with a less acidic flavor than your average lemon. Both the rind and the pith can be utilized.<br /><br />Cut off a slice or two (return unused to the lemon brine, once opened they will last months in the refrigerator), dice and mix into your favorite sauces and salads. Perfect to accompany grilled or baked fish, stews, meats and rice. Add a slice to beverage or even a few slices into a whole fish before baking. One lemon can go a long way, flavoring up to a dozen dishes.<br /><br /><br /><br />
This smooth and creamy pate of the finest red bell peppers, tomatoes, and eggplant from under the Italian sun. Perfect as pasta sauce on hot or cold pasta. Wonderful as a spread on crostini or crackers. A wonderful appetizer served with cheese, a perfect sauce for a meal.
This distinctive condiment comes from the Calabria region of Italy, famous for their hot Calabrian peppers. Made with Calabrian chilli peppers, diced vegetables and preserved in oil, this is the perfect condiment to have on hand for a spicy kick to eggs, pizza, pasta sauces, salad dressings, or sandwich.<br /><br />
These distinctive chili peppers comes from the Calabria region of Italy, famous for their hot Calabrian peppers. Hand picked when they get a red intense color, these will give any dish that spicy kick you want!
Extra Dark Chocolate (75%) spreadable gianduia cream with PGI Piedmont hazelnuts and olive oil. Spread the smooth and creamy treat over fruit, pastries, or any favorite dessert. Don't hesitate to enjoy a spoonful on its own. Does not contain any hydrogenated fats or palm oil.
White Canellini Beans are an Italian favorite. When cooked, the texture is light and the flavor is mildly nutty.<br /><br />We recommend these as great additions to vegetable soups, including minestrone. Compose a salad with tuna, green beans, red onion and dress with extra virgin olive oil and lemon juice. Prepare soffrito and cook gently for rich, flavorful beans.
Soft Almond Biscotti
Star shaped durum wheat pasta
Brown Sugar Peanut Butter with Candied Peanuts.
Chewy oatmeal cookies filled with vanilla-mascarpone creme.
Beefeater gin, Campari & Dolin sweet vermouth 4oz personal Negroni
rye whiskey, peychauds bitters & absinthe
rum, grapefruit, maraschino & lime
Buffalo Trace, Dolin Rouge Vermouth, Angostura Bitters & Amarena Cherry
Kettle One Vodka, Castelvetrano Olives, Dolin Dry Vermouth