Review of Amarena Fabbri Wild Cherries in Syrup 600gr Crock

I first had Amarena Fabbri cherries in Germany in 1992.I was working on my German degree and staying with a host family.In those days, the cherries were only available once a year which meant they had to last. My host mom carefully counted out the cherries on top of ice cream, Kalte Schale, and other cream-based desserts - but only 3-4 cherries per person!She hid the crock in the house so her kids (and I!) wouldn't sneak them. I loved the cherries so much that my host family gave me the beautiful crock as a keepsake, and I still have it today in my china closet.The cherries & syrup are very rich, but not too sweet.Nothing at all like the supersweet-but-sour cherry pie filling we have in America, and not like our dark cherries, either.The syrup is delectable as a topping all by itself, if you want to stretch out your investment.

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Product Description:
Amarena Fabbri, wild cheeries in syrup. Great topping for Ice Cream, or other cream desserts. Imported from Italy, packed in traditional white ceramic crock. 600gr

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Review of Amarena Fabbri 8 Ounce Italian Cherries in Syrup

If you're looking for some special cherries, not your run of the mill maraschino bs then you have found them! They are delightful, sweet yet complex with a lovely texture. These are to regular cherries what a fine wine is to a box of chardonnay.

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Product Description:
Amarena Fabbri, Genaro Fabbri's Famous cherries. Imported from Italy. Wild Italian Cherries in Syrup, great topping for ice cream, cheesecake, or live on the edge venison topped with the cherries and a balsamic reduction.

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Review of Asiago Pressato (8 ounce) by igourmet.com

I don't recommend this cheese to the average consumer, but if you want a superior asiago cheese for cooking, this one is one of the better bargains available.And the people that package and ship are top notch - I couldn't be happier with Igourmet and their relationship with Amazon.

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Product Description:
Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior.It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques.Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor.We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!

• Made from pasteurized cow's milk.
• Photo depicts whole 25 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Review of Parmigiano Reggiano Cream Butter (8 ounce) by igourmet.com

At first I found it suspect that this butter was unusually pale and did not have the deep yellow carotene content of other pasture-based (as opposed to grain-based) butters. But then I tasted it and all hesitations were put to rest. It is mild yet not bland, rich and creamy yet not cloying, and has a fullness that is both satisfying and addicting. I usually like to sprinkle a little Fleur de Sel or coarse sea salt over unsalted butter, but didn't even consider it with this; it would have interfered with its luscious, subtle taste. We made this package last as long as we could and were sorry to see it go.

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Product Description:
The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savors Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Review of Acacia Honey Infuese with White Truffles (Miele Con Tartufo Bianco) 50 g.

This honey was bad.We had to throw it in the garbage because it was so bad.It actually tasted like onions.It appeared to be old and just not good at all.What a waste of money.I guess it was like we just threw 17.00 out the car window.

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Product Description:
Truffles are said to be at their best in Piemonte. It's Piemonte, in the city of Alba, that plays host to the world's largest truffle market, a loud and competitive frenzy of truffle buying and selling. Domenica Bertolusso, who owns a truffle shop in Piobesi d' Alba, has been in the truffle business since the 1960s. One of the few women in this male dominated business, Domenica is passionate about all things Piemontese. Despite the small size of her operation, Tartuflanghe is one of the region's most influential truffle sellers.


Acacia honey infused with the heady, aromatic notes of white truffles for a blend of sweetness and earthiness that pairs wonderfully with cured meats and strong, salty cheeses. A decadent addition to your Italian pantry.



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Review of Ladyfingers (1.1 pound) by igourmet.com

These ladyfingers were just what I needed to make a very good tiramisu`! The quality was excellent and i would not hesitate to recommend them to any one looking for this type of cookie.

I have bought a few things from this site, especially items from Europe, where I come from and have enjoyed a few pleasurable nostalgic moments. My only beef is that the shipping and handling charges are completely out of proportion to the value of the merchandise and could certainly be much cheaper!

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Product Description:
Ladyfingers are small, delicate sponge cakes that are shaped like large, rather fat fingers. Their light texture results from the small proportion of flour to sugar and the large number of eggs used in their production. The French call them cat's tongue cookies and sandwich them together with nougat. These little cakes are also soaked in liqueur to be used in Charlottes and cakes. Our crisp ladyfingers are imported from Italy, where their most famous usage is in Tiramisu, which means "pick me up" and is a sinfully rich dessert made of ladyfingers soaked in coffee, layered with a mascarpone/liqueur filling. Buy these with a tub of our Mascarpone Cream and try making tiramisu for yourself!
This package includes approximately 60 ladyfingers.

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Review of Chiquilin Spanish Saffron with Mortar and Pestal

I am not an expert on saffron, I was just trying to replace a bottle my mother gave me 25 years ago.This saffron was not in the same league as my mother's saffron.Flavor was weak and turned rice dish greenish color instead of the rich yellow/orange I was used to.Maybe you have to pay more and concentrate on the quality of the spice instead of the attractiveness of the packaging.Seller delivered product in timely manner. I just wouldn't recommend this product to anyone.

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Product Description:
Nice gift for the home chef. This gift pack includes 2 grams of Spanish Saffron in a cork topped glass jar with a terra cotta mortar and pestal. Imported from Spain.

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