Review of Chorizo by Palacios - Hot (7.9 ounce) by igourmet.com

Absolutely fantastic. Such great flavor, just the right amount of heat to it. I'm definitely buying this again.

Click Here to see more reviews about: Chorizo by Palacios - Hot (7.9 ounce) by igourmet.com

Product Description:
After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.


Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas.It makes a statement, with a flavor so powerful that it does not influence a dish subtly. Available in regular or hot. Varieties sold separately.

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Review of Restaurant Pasta Sauces by Menu - Pomodorina (1.8 pound) by igourmet.com

While this sauce is expensive, it is very flavorful and better than any jarred sauces that I have tried.It is cheaper to make your own sauce, but for a very quick and flavorful meal, this is worth it.I served this to my family of 5, with angel hair pasta and a little basil.Total cost per serving was $2.50 - and it tasted like it was made at a local Italian restaurant.

Click Here to see more reviews about: Restaurant Pasta Sauces by Menu - Pomodorina (1.8 pound) by igourmet.com

Product Description:
There are a couple of facts that restaurant goers need to know.First, a crowd is an excellent indication that a restaurant serves great food.And second, even the finest restaurants don't make all of their sauces from scratch. You see, fact number one indicates that great restaurants draw crowds.This conclusion leads to fact number two - how can they serve all those people while making all of their sauces from scratch? That is where Menu comes in.


A world famous, high-end brand in the foodservice business, chefs turn to Menu when they need a great sauce that is ready to heat-and-serve straight out of the container.They are not beautifully packaged because they are not intended for the consumer market. But they have beautiful flavor, and that is what counts, anyway. The Pomodorina variety oozes with fresh-picked flavor while the Arrabbiato is spicy and delicious.If you can look beyond the label, these sauces will become a mainstay in your pantry before long.

• Varieties sold separately.

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Review of Badia a Coltibuono Extra Virgin Olive Oil 2008

Badia a Coltibuono olive oil is a legend, deservedly so. But be forewarned -- if you are used to the bland olive oils sold mass market in most supermarkets, the strong assertive character may come as somewhat of a shock. As noted in the Amazon product description, "according to Deborah Krasner in "The Flavors of Olive Oil", this oil "...is strongly and pleasantly bitter, with a pronounced burn....'It made my face scrunch up.' Very green and grassy, this is an oil made for drizzling."" I would tend to agree with that. In my opinion, this is really at it's best drizzled over grilled meats, vegetables and salads almost as a condiment. For dipping bread and most cooking (it's too expensive for most chefs on a budget like mine anyway) you might prefer an oil from Sicily, Spain, Australia or California, which are softer and more buttery. That said, for purists, this may be the right olive oil even for bread dipping. It's flavors and aromas are remarkably complex and powerful.

Click Here to see more reviews about: Badia a Coltibuono Extra Virgin Olive Oil 2008

Product Description:
Now in Stock.

Badia a Coltibuono's famous olive oil is produced in the area surrounding the property in northeast Tuscany. Badia is the word for monastery, and the property is based around a medieval monastery. Much of the original property's olive trees were killed in the 1980s by very severe weather, and the current olive oil is a blend of oil from growers in the area, rather than from the Coltibuono estate proper. This blending gives the oil more predictable flavor and is still a fine representative of the pinnacle of Tuscan olive oil.

Perfect for salads, vegetables, potatoes, pasta, soup, and breads.

According to Deborah Krasner in "The Flavors of Olive Oil", this oil "...is strongly and pleasantly bitter, with a pronounced burn. 'Almost raw' said one taster, while another said, 'It made my face scrunch up.' Very green and grassy, this is an oil made for drizzling."

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Review of Acetaia Leonardi 20 Year Condimento

this rich complex cherry balsamic is absolutely heavenly. had it last night lightly drizzled over some nice mozarella. perfect when you want that extra special accent of flavor.

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Product Description:
Condimentos are packaged with the official seal of the Produttori Condimento around the neck of the bottle. Condimentos are guaranteed to be aged in wood and made of all natural ingredients. Producers are free to create the style and flavor profile they w

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Review of De Cecco Extra Virgin Olive Oil 33.4 Oz. Bottle Case of 12

My daughter, who is stationed in Naples, Italy, brought me a bottle of De Cecco Extra Virgin olive oil at Christmas time.This oil is a gorgeous green, smells heavenly and has a very silky feel on the tongue.I was thrilled to find that I could order it through Amazon.com !!!!!




Click Here to see more reviews about: De Cecco Extra Virgin Olive Oil 33.4 Oz. Bottle Case of 12

Product Description:
Dececco Extra Virgin Olive Oil 33.4 oz. bottles. Full case of 12 bottles. Made from only Italian olives. Traditional oil that shows the true passions Italians share for olive oil production.

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Review of Acetaia Leonardi 15 Year Condimento

This is divine.Once you've had it, all other balsamics will taste second rate.

Click Here to see more reviews about: Acetaia Leonardi 15 Year Condimento

Product Description:
Aromatic of molasses, highly viscous, tasting of raisins and prunes. Pour over grilled flank steak or pork loin.

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Review of Acacia Honey by IL Forteto (1.1 pound) by igourmet.com

This is a nice honey, not too strong a flavor.Positives include subtle taste, and negatives include very,very liquid, so it gets all over the jar!

Click Here to see more reviews about: Acacia Honey by IL Forteto (1.1 pound) by igourmet.com

Product Description:
Among the lush hills of Tuscany, IL Forteto gathers its premium honey.Acacia Forteto honey is made from nectar collected from spring-blossoming Acacia trees, resulting in pure, clear honey. Drizzle over a slice of Tuscan pecorino or a piece of gorgonzola. The sweetness is a perfect balance to the tang of these and other salted cheeses.


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Review of Grana Padano in Grater (8.9 ounce) by igourmet.com

I happened across this wonderful gadget at the local cosmic-gourmet grocery store.I LOVED IT!It seemed to last a lot longer (no need to add too much if it's good-tasting cheese).I've just ordered another.Even my husband, who is usually oblivious to the ingredients in what he's fed, loved the new toy.Just wish there was someway to refill it.

Click Here to see more reviews about: Grana Padano in Grater (8.9 ounce) by igourmet.com

Product Description:
This nifty item makes storing and grating Grana a breeze. A large chunk of 18 month old Grana lies inside a container with a built-in grater. Just turn the bottom and perfectly grated cheese comes out of the bottom. Just put the cap back on and put it back in the refrigerator. Keeps the Grana fresh and aromatic for use on spaghetti, lasagna, soups, veggies, and risotto.

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Review of Talatta Anchovy Fillets with Almonds

I'm a big anchovy fan. I enjoyed this product. The anchovies were flavorful with a nice texture. However, I don't think I'll order again because the almonds retained no almond flavor as they were completely overwhelmed by the anchovy flavor. I actually ended up eating them separately since they pretty much fell out of the anchovy rolled around them anyway. Also, this is a very small jar!

Click Here to see more reviews about: Talatta Anchovy Fillets with Almonds

Product Description:
Talatta Brand Anchovy fillets with almonds. Italian anchovy fillets wrapped around almonds and packed in extra virgin olive oil. High in Omgea 3, great as an anti-pasto or in salads.

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Review of Italbrand San Marzano Tomatoes D.O.P. 28 Oz.

Good tomatoes but the shipping costs make them too expensive I found San Marzano in the local Shop Rite Supermarket at half the price

Click Here to see more reviews about: Italbrand San Marzano Tomatoes D.O.P. 28 Oz.

Product Description:
Italbrand San Marzano Tomatoes D.O.P. 28 oz. can. Certified D.O.P. San Marzano Tomatoes. These are true San Marzano tomatoes from Italy. Cooked and peeled packed in their own juice with basil leafs. Nice bright red delicious tomatoes. Just perfect for your sauce.This product is imported direct from Italy, and shipped via container ship. Some cans may also show signs of rusting on the edges of the top and bottom lids. Some customers have expressed concern about these issues. This also concerns Taylor's Market as well. We gurantee our products to your satisfaction. We inspect all cans prior to shipment for any major defects. This includes excessive denting which may cause a loss of vacuum or structural integrity of the can. We also check for rusting along the seams of the cans. Rusting on the outer rim of the top and bottom may be present,along with excessive glue from the label. Thank you, Taylor's Market

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Review of Frescobaldi Laudemio Extra Virgin Olive Oil, 2008 Harvest (Italy) (Case of 6 Bottles) - Free Shipping

Although I like to try lots of different olive oils to explore the many and varied flavors, if I had to choose just one, it would probably be Laudemio, from one of the greatest wine estates of Tuscany, the Marchesi di Frescobaldi. Laudemio is produced from early harvested Tuscan varieties of Frantoio, Moraiolo and Leccino olives grown and pressed on Frescobaldi's hillside estate in Chianti Rufina. What makes Laudemio so special is that it combines the best of the classic, "grippy" style of the best Tuscan olive oil with the softer, more buttery notes more typical of the better olive oils from southern Italy and Spain. That makes it great not only for drizzling over grilled meats and vegetables, but for dipping in your favorite loaf of crusty Italian or French bread. Clear and intensely green, fruity, full, well-rounded and spicy, this dark olive- green has subtle floral and mineral aromas, and it is full -bodied and peppery, with a very fresh and lively after taste. It is a classic olive oil of the highest quality, and I highly recommend it.

Click Here to see more reviews about: Frescobaldi Laudemio Extra Virgin Olive Oil, 2008 Harvest (Italy) (Case of 6 Bottles) - Free Shipping

Product Description:

Acclaimed by food writers around the world, Frescobaldi Laudemio is an estate-produced olive oil from the hills of Chianti Ruffina. The Frescobaldi family has been at the center of the economic, political, and cultural life of Florence since the Middle Ages. Their extra virgin olive oils reflect not only the noblest Tuscan heritage, but a constant love and commitment to achieving the highest level of product quality.


All producers of Laudemios must adhere to strict guidelines established by the Laudemio consortium.The Laudemio consortium regulations cover all aspects of production, including geographical boundaries with Central Tuscany, soil requirements, and specific criteria for planting and cultivating the olives.Among the 32 Laudemios now being produced, Frescobaldi is consistently rated "exceptional" and was given a "First Class Rating" in The Olive Oil Companion.


The blend of Frantoio (80%),Moraiolo (10%), andLeccino (10%) olives produces this vibrant green, fruity, and sophisticated oil.Frescobaldi Laudemio has a fresh aroma with hints of artichoke and pepper. Use as a condiment over beans, grilled or steamed vegetables, or drizzle over soups. Its bold taste brings life to any number of dishes, transforming even boring to fantastic.


Frescobaldi Laudemio is a filtered, estate-bottled olive oil that has garnered many awards including "Best Olive Oil" at the Summer Fancy Food Show 2001, New York and #1 Tuscan oil in 1997 by Wine Spect

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Review of Agrumato Extra Virgin Olive Oil Pressed with Lemons

The oil itself is excellent and the lemon flavor is just right--stronger than the stuff that you might get in a local grocer's, at least here in Texas--but it doesn't have a processed, chemical taste.

I find that using it as the only oil in a vinaigrette is too strong, and so you needn't go to the expense, but if it comprises a fourth to a half of the oil, and if the other oil is good, the balance is quite nice. In fact, if the acid in the vinaigrette is a good sherry vinegar, the flavor of the lemon in the oil is more noticeable than the vinegar.

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Product Description:
Agrumato oils stem from an ancient culinary tradition of Abruzzo, on the Adriatic sea. Farmers for centuries have crushed small quantities of olives with lemons for use in their own homes. All the olives are harvested by hand and the citrus picked at a perfect ripeness. The olives and fruit are crushed using a tradition stone mill. This crushing produces a paste which is pressed with low pressure and the juice centrifuged to release the water from the oil. Only the oil from this first pressing is used, as it is the most intense and flavorful. This rare olive oil is golden green in color with a wonderful citrus aroma.

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Review of Strianese Whole Peeled D.O.P. San Marzano Tomatoes 14 Oz. Can

I have purchased a variety of DOP tomatoes in the past. Typically I been disappointed. I usually find that California products taste markedly better. The DOP tomatoes I have tried previously turned out to be mealy, and tinny tasting.

These tomatoes on the other hand, had a bright taste and a balance of sweetness and acidity that made a very good marinara. I have not used up this shipment so I don't know if every can is as good as this lot, but if so, these Strianese tomatoes, some garlic, a couple table spoons of olive oil, a pinch of crushed red pepper, salt and pepper are all that is necessary for happiness.

Click Here to see more reviews about: Strianese Whole Peeled D.O.P. San Marzano Tomatoes 14 Oz. Can

Product Description:
Strianese Whole Peeled D.O.P. San Marzano Tomatoes, 14 oz. can. Whole peeled true certified San Marzano Tomatoes.NOTICE: The tin used in these cans is of a softer metal than most tin cans used in the United States. These cans are subsceptible to denting. This is how they come to us. The product is new, not old, not outdated and not second quality. This product is imported direct from Italy, and shipped via container ship. Some cans may also show signs of rusting on the edges of the top and bottom lids. Some customers have expressed concern about these issues. This also concerns Taylor's Market as well. We gurantee our products to your satisfaction. We inspect all cans prior to shipment for any major defects. This includes excessive denting which may cause a loss of vacuum or structural integrity of the can. We also check for rusting along the seams of the cans. Rusting on the outer rim of the top and bottom may be present,along with excessive glue from the label. Thank you, Taylor's Market

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Review of La Piana 5 Years Aged Balsamic Vinegar of Modena, 8.4 Fl Oz

As usual, the service is prompt ,package well packed ,the quality outstanding.........


Click Here to see more reviews about: La Piana 5 Years Aged Balsamic Vinegar of Modena, 8.4 Fl Oz

Product Description:
The older the balsamic, the greater the depth and richness of flavor. This balsamic is made from the juice of Trebbiano and Lambrusco grapes that are only cultivated surrounding Modena, Italy. The must is cooked slowly and then develops character by aging in wooden casks. The result over time is a dense, sweet, and pleasantly acidic balsamic with intense flavor.

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Review of Candied Calabrian tangerine covered in pure dark chocolate 200 g.

Candied Calabrian tangerine covered in pure dark chocolate 200 g.

This is just a terrible tasting product.The chocolate is waxy and tasteless.The fruit is not sweet; it is chewy and tough.Total product is tough and tasteless, a huge disappointment. And at this price?! Ach!

Click Here to see more reviews about: Candied Calabrian tangerine covered in pure dark chocolate 200 g.

Product Description:
Calabria's tangerines, a hybrid between a citrus fruit and bitter orange, are the only in Italy to be awarded the I.G.P. mark of authenticity and quality. The protected growing zone, in the provinces of Reggio Calabria, Catanzaro, Cosenza, Vibo Valentia and Crotone, produces fruit of unparalleled freshness and flavor, reputed for their succulent juicy pulp. The Calabrian tangerine is also mostly devoid of seeds and rich in sugars, vitamins and calcium.


Fattoria Montescudiero candies the tangerine and dips them in pure dark chocolate. A truly unique Calabrian delicacy and terrific gift for any occasion.



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Review of Spaghetti alla Chitarra from Abruzzese Artisan Carlo Latini (500g)

I've been looking for this distinctively-shaped pasta since having it in Florence. I found a version in my local supermarket, but it was a pale imitation of this, which felt and tasted like the real thing! At first it felt silly to be ordering pasta in the mail, but I'm glad I did.

Click Here to see more reviews about: Spaghetti alla Chitarra from Abruzzese Artisan Carlo Latini (500g)

Product Description:
On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. He also believes this is the only way to make pasta that preserves the high gluten content and exceptional flavors of our outstanding durum wheat. The color of the Latini box was selected by Carlo's wife, Carla, and is the warm color of a cloak that covers the shoulders of a beautiful woman painted by Tintoretto.


The guitar-like chitarra is a special tool used to make pasta. Fresh dough is pushed with a rolling pin through the wires on the chitarra's wooden frame. This process is what gives spaghetti alla chitarra its distinctive square shape.



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Review of The Miracle of San Gennaro - San Marzano Tomatoes from Campania - 28 oz

This is a great product!Delicious!Really added flavor to my spahetti sauce, and also enough for a bit to my chili!Very tasty!

Click Here to see more reviews about: The Miracle of San Gennaro - San Marzano Tomatoes from Campania - 28 oz

Product Description:
Our producer, Sabatino Abagnale has been one of the pioneers of the repropagation of the real San Marzano tomatoes. Everything started a few years ago, when Sabatino obtained a few of the very original San Marzano seeds from an agricoltural research center near Naples and started experimenting on his crops at the feet of the Mount Vesuvius. Once commonly cultivated in the area of Naples and Sorrento and called the "red gold", San Marzano tomatoes have been progressively disappearing, as a consequence of industrialization, leaving the space to more productive and resistant genes of tomatoes. Our selected San Marzano are a protected variety and are hand picked only between August and September, when tomatoes are naturally ripe. Thanks to Sabatino and a few other farmers, we now have the immense pleasure to taste an exceptionally aromatic tomato, soft skinned and juicy, with a very low acidic content, million years apart from any other canned tomatoes you'll ever taste. No additives, no preservatives, just the tomatoes in their own juice, ready to become the quintessential ingredient of all your pizza and pasta sauces.

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Review of Rustichella D' Abruzzo Tomato Sauce 9.53 oz.

I've tried many different sauces over the years and this is absolutely the best by far. The only bad news is it's expensive. For me, it's worth it. For you, I'd suggest trying one jar and decide for yourself.

Click Here to see more reviews about: Rustichella D' Abruzzo Tomato Sauce 9.53 oz.

Product Description:
Rustichella d'Abruzzo's exceptional tomato-based sauces contain no additives or emulsifiers. We recommend simply tossing the sauce unheated in order to enjoy a more authentic, homemade flavor. The sauces may be gently simmered for 1-2 minutes, but high heat diminishes the flavor. One jar of sauce dresses a pound of pasta, and is enough to serve 4-6 people.Fresh tomatoes, extra virgin olive oil, carrots, onion, sugar, basil, salt.

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Review of Antica Italia Extra Virgin Olive Oil (Italy)

Antica Olive Oil is marvelously flavorful.It is an outstanding accompaniment at table for breads, pastas and crudites.We first encountered this olive oil at a fine Italian restaurant-- the owner, a native of Italy, advised us that he imported this brand.We're all lucky that it is available online.

Click Here to see more reviews about: Antica Italia Extra Virgin Olive Oil (Italy)

Product Description:

Antica Italia Extra Virgin Olive Oil comes from Partanna, Sicily. It is a product of the first cold pressing from selected private groves.


This natural, healthful oil is produced in the same manner it was thousands of years ago. It adds an appetizing flavor to many recipes, and is a perfect base for all sauces and dressings.


This is a delicate flavored, olive hued "must" for salads and fine cooking.


It comes in a 16.9 fl. oz bottle.



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Review of Maccheroni by Martelli, Toscana

I know this pasta brand for many years, back in Germany I used to pay around 6 DM for 1 kg. That would be 3$ for 2.2 pounds for Americans.
And I thought that was pretty expensive! But I bought it regularly and really loved it.

Then 5 years ago I came to the USA, and among so many other things I missed the foods from home. How happy was I to find out Martelli was sold over here, too!

Of course, it was very expensive, even more expensive than in Germany. 5,50$ for a bag (and at the time I did not understand USA-measurements, was not aware they sell only half the size over here!). So I thought the 2.2 pound bag would be expensive with 5,50 $, and for 3 years I could not afford to mail order it. You have to pay 15 $ postage for any order, so I figured any order below 150 $ would not be reasonable with that postage fee.

Last year, after the winter holiday, I got some money and finally did it: I ordered my beloved Martelli pasta. And it is really wonderful.
Only I saw that I got half the amount I was thinking to get. The bags contain 500g, which is exactly half of what I used to buy in Germany. And I paid 5,50 $ each plus postage now! Almost twice the price for half the weight - uhm - does that make it quadroopled?

Now my birthday came in July, I got money again, and I am looking into another order. But - oh shock! The price of 5,50$ has turned into 8$ now. And the bags did not turn into the original sizes (1ooog or 1kg).

Wow - is that a sign the dollar loses its value completely now?

Would it not be cheaper to order the pasta in Italy or France or Germany and have it shipped overseas to me? I guess I would get a better deal.

I checked it, the bags in Europe still contain 1kg, and I saw them offered online for 6 Euros. I guess I will have to make some serious calculations.

But the order from amazon is unthinkable now.

Rustichella d'abruzzo is second best. Also expensive, but I guess I can afford that with forsaking other things.

Click Here to see more reviews about: Maccheroni by Martelli, Toscana

Product Description:
The Martelli family has produced their artisanal pasta since 1926 in the medioeval town of Lari, near Pisa, in Tuscany. With simple techniques passed down from one generation to the other this pasta, which following the purist attitude of the makers only comes in a few classic shapes, is made utilizing first grade durum wheat flour grown on the family property . The wheat flour is then kneaded with cold water, cut with bronze dies and let dry in the air for 50 hours. This extra long drying process gives the pasta a special porousness perfect for catching pasta sauce. Keep an eye open while this pasta is cooking, you really need to cook it "al dente", to enjoy the fullness of its flavor and texture.

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Review of Cipriani Tagliardi Extra Thin Egg Pasta

For those pasta aficionados, do not miss this pasta.It is hard to explain how it can be so different from any other pasta, but it is.To say that it is very, very thin does not explain well enough its unique texture and flavor.It is exceptionally light, and holds sauce beautifully.I can only say "Try it, and you'll know what I mean."

Click Here to see more reviews about: Cipriani Tagliardi Extra Thin Egg Pasta

Product Description:
Cipriani has always made their own pasta and the experience they have gained over the years, has taught them that in egg pasta, there are three important elements. The flour must be made from durum wheat, the best grade eggs must be used and the pasta must be worked with care, rolled over and over again, never so much as to overheat it, but enough to give it that special quality. If all these precepts are followed, the pasta will have the essential characteristics of being both firm and soft. Two attributes that would seem to be in opposition, but which real pasta lovers recognize perfectly. If pasta of this class is then dried slowly at a low temperature, the resulting product will be unique.Serves 5 and cooks in 4 minutes.

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Review of A.G. Ferrari Orecchiette ("little ears") from Puglia

I recently visited Italy (Tuscany) and tried orecchiette pasta for the very first time. Upon my return home, I ordered this wonderful pasta and each time I feast on this "deliciosa" A.G. Ferrari Orecchiette from Puglia, it takes me back to Tuscany. I've shared this pasta with friends and family and we all agree that it's "BELLISIMO!" With a little red, white and green ribbon and photo card from Tuscany attached to the pasta bag, it's a perfect "Italian" stocking stuffer/holiday gift for friends at the office!Buon Anno!

Click Here to see more reviews about: A.G. Ferrari Orecchiette ("little ears") from Puglia

Product Description:
Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. Today we work with a small pastificio outside Alberobello to craft three pasta cuts typical to Puglia. Orecchiette are rustic "little ears" and perfect for chunky vegetable- and meat-based sauces. What makes this pasta unique?


It is made with custom-blended Italian durum wheat semolina.


It is noticeably different in taste and texture than most widely available brands.


Bronze dies used in the production process produce a rough-textured cut. As a result, sauce clings better to this pasta than to most commercial brands, which are made with Teflon dies.


This pasta plumps to nearly twice its volume when cooked.


Cooking time: up to 20 minutes.



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Review of Mediterranean Bluefin Tuna Ventresca in Olive Oil by Tre Torri, Sicilia

The only downside to this is that it's $50+...if it's in stock. Now that the bad part is out of the way, on to why this stuff is $50+: the fattest part of Mediterranean bluefin tuna (the ventresca is otoro, or what would be called "fatty tuna" at a sushi restaurant, and the tarantello is the chutoro or "medium fatty tuna") is steamed and canned in extra virgin olive oil. Sushi-grade tuna that has been mildly cooked and canned (shelf life is about 5 years) that exchanges some of the flavor of raw toro with the flavor of premium extra virgin olive oil.
I found out about Tre Torri Ventresca reading reviews of canned tuna, and this one is nearly unanimously placed as #1 in a category all its own. It's way too rich and tender to use on a sandwich; it's great out of the can on water crackers where its texture and tuna/olive oil flavors that melt together on the tongue really shine.

Click Here to see more reviews about: Mediterranean Bluefin Tuna Ventresca in Olive Oil by Tre Torri, Sicilia

Product Description:
We are talking about Mediterranean Tuna (thunnus thynnus), the most prized species, also called Bluefin Tuna (or, in Italian, "Tonno Rosso"). It's fished in the so called "rush" phase, that is, when it's almost at the end of the long migration that takes it towards the warmest waters for mating. It's at this stage, and not after mating, that it is possible to glean the best and nutritionally richest tuna meats. The processing and preserving company "Conservificio Tre Torri" in Erice takes three different cuts from this Bluefin Tuna, fished off Favignana: the Fillet; Tarantello (tuna meat from the back abdominal muscles); and Ventresca (tuna meat from the belly). All are prepared and packaged by hand, and are preserved in oil. Conservificio Tre Torri also produce Salted Tuna, one of the most ancient methods of tuna processing. Trancio di Tonno from Erice in Olive Oil: quite simply, tuna in oil, and purely tuna fillet. It's the leanest part of the tuna, and so tends to be the toughest. But Bluefin Tuna is never tough.

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Review of Eucalyptus Honey by Liccu Manias from Sardegna

I am sure it's a nice honey. But, I could not enjoy it because, the package found completely damaged when it was just arrived.

Click Here to see more reviews about: Eucalyptus Honey by Liccu Manias from Sardegna

Product Description:
Luigi Manias personally oversees all phases in the production of his fantastic honey. There are four varieties in all: A sumptuous Millefiori Honey (Millefiori means "one thousand flowers," since it comes from fields of wildflowers), with the distinct and inimitable flavors of Sardinia and its unique Mediterranean mircoclimate; Eucalyptus Honey; award winning Asphodel Honey (Asphodel, or King's Spear, is a flower-bearing plant similar to the lily); and finally distinctive Corbezzolo Honey. Luigi Manias' expertise and dedication are just half of the secret to his excellent products: the other half is the select flora he uses to feed his bees. The wildflowers and plants found in Oristano, Sardinia - some of Europe's most pristine countryside - guarantee agricultural products of excellence.

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Review of Traditional Balsamic Vinegar by San Giacomo (aged 12 years), Reggio Emilia - 3.38 oz

I'm personally acquainted with Andrea. I went at his Acetaia last month, and I'll be back there in a couple of weeks.
I met Andrea nearly ten years ago, he showed me his barrels under the roof of his home.
This Traditional Balsamic Vinegar comes out of those barrels, and the precious liquid in these bottles is the one that he was taking care of in those days.
Because the Traditional Balsamic Vinegar is not just a vinegar, it's a matter of love and patience.
The Acetaia is filled of sets of barrels; in each set, every barrel has a different size and wood.
Every year part of the liquid is taken from a barrel and put in the next smaller one, and so on for at least 12 years.
The woods give the vinegar their perfume and taste. And this perfect harmony is that you can smell when you put just a drop of this brown gold upon anything you like.

Click Here to see more reviews about: Traditional Balsamic Vinegar by San Giacomo (aged 12 years), Reggio Emilia - 3.38 oz

Product Description:
The labeling of Traditional Balsamic Vinegar of Reggio Emilia includes three categories: Red Label, Silver Label and Golden Label, in ascending order of quality. Andrea Bezzecchi's Traditional Balsamic Vinegars have all been classified in the top two categories. Andrea, owner of the vinegar house Acetaia San Giacomo, has been a friend of ours since we met at a table in his warm kitchen. He told us about his creation with such passion that we knew the result of his work could only be excellent, intense and winning. Start by tasting it straight and pure from a teaspoon, so you'll understand why a vinegar can become so popular. Then use it anywhere. You'll find your favorite combination yourself: on a wedge of Parmigiano Reggiano, on ice cream, on strawberries, just to name the most classic uses. Andrea also makes Balsamic Seasoning by San Giacomo. It's just like Traditional Balsamic Vinegar, but aged for a shorter period: it contains vinegar aged one and two years, with a "fortification" of a Balsamic Vinegar that has matured in juniper wood barrels. It is light years from the supermarket balsamic vinegars that are so widespread lately. Use it anywhere you would use ordinary vinegar, but with a completely different result and taste.

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Review of Rustichella d'Abruzzo Orecchietti Pasta

This is an exceptional artisan-made product. If you can't tell the difference between this and the pasta you buy at the supermarket which costs one fifth of the price, then for you I have only pity. This is for foodies who understand the difference and are prepared to pay for it.

Click Here to see more reviews about: Rustichella d'Abruzzo Orecchietti Pasta

Product Description:
Rustichella d'Abruzzo pasta is made from two natural ingredients, pure well water and stone-ground durum flour from the hard winter wheat. These ingredients, when mixed together and extruded through hand-carved 18th century bronze dies, produce a textured pasta that holds the sauce better than commercially produced pasta. Net Weight: 8.8 oz.

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Review of Mediterranean Bluefin Tuna Tarantello in Olive Oil by Tre Torri, Sicilia

I love tuna and this is excellent tuna.I was disappointed however that there was only one tin!Guess I should have read closer, but as the picture showed three cans I expected three cans. Would suggest to buyers to purchase the $31 can instead!

Click Here to see more reviews about: Mediterranean Bluefin Tuna Tarantello in Olive Oil by Tre Torri, Sicilia

Product Description:
We are talking about Mediterranean Tuna (thunnus thynnus), the most prized species, also called Bluefin Tuna (or, in Italian, "Tonno Rosso"). It's fished in the so called "rush" phase, that is, when it's almost at the end of the long migration that takes it towards the warmest waters for mating. It's at this stage, and not after mating, that it is possible to glean the best and nutritionally richest tuna meats. The processing and preserving company "Conservificio Tre Torri" in Erice takes three different cuts from this Bluefin Tuna, fished off Favignana: the Fillet; Tarantello (tuna meat from the back abdominal muscles); and Ventresca (tuna meat from the belly). All are prepared and packaged by hand, and are preserved in oil. Conservificio Tre Torri also produce Salted Tuna, one of the most ancient methods of tuna processing. Trancio di Tonno from Erice in Olive Oil: quite simply, tuna in oil, and purely tuna fillet. It's the leanest part of the tuna, and so tends to be the toughest. But Bluefin Tuna is never tough.

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Review of De Cecco Extra Virgin Olive Oil 33.8 Oz.

To be honest, the thing that made me want to try this was the bottle. It has De Cecco "stamped" in the glass on both sides. Simple but very effective.
Those Italians, they never cease to amaze me!
When it comes to the oil: perfect for cooking.
Except for when I do Asian cooking, I always use olive oil. This one is perfect for the job. It has a nice balanced taste giving the food the needed twist without overpowering everything else. And when in need you can of course also use it for salads. It's that good.
Highly recommended!!!!!

Click Here to see more reviews about: De Cecco Extra Virgin Olive Oil 33.8 Oz.

Product Description:
De Cecco Extra Virgin Olive Oil, 33.8 oz. bottle. Made from all Italian olives. This oil fully represents the Italian tradition of olive oil production. Full fragrant, rich balanced taste

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Review of Vine Tomatoes from Cilento by Maida

My dughter used these, and loved the fresh taste of the tomatoes!Said it was like she had just picked them fron a garden!

Click Here to see more reviews about: Vine Tomatoes from Cilento by Maida

Product Description:
To face the challenge of a disappearing industry in the Campania region, Francesco Vastola, the owner of Masseria Maida, digged into his family's patrimony of traditional recipes and took advantage of a still unspoiled region of Italy to produce his outstanding preserves. Masseria Maida is located in Campania, near the Cilento National Park and just around the majestic ruins of Paestum. The favorable soil and climate of this region of Italy allow Francesco to grow fruit and vegetables of the highest quality and flavor. A mix of innovation and tradition characterizes Francesco's production: the wonderful tomato preserves the he produces only seasonally are pantry staple classics with a note of novelty. A yellow tomato puree, made with a rare variety tomatoes that Francesco personally selects from the area's limited farmers production is a pure preserve with a simple addition of basil and salt; perfect as the base ingredient in an original Bloody Mary, or an easy way to enjoy a dish of pasta; the Red Vine Tomatoes preserve encapsulates a load of flavor inside small red gems picked in the countryside at the peak of ripeness. Stock on both to chase away the dullness of the winter months...

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Review of Chips Eucalyptus Menthol Jujubes 1lb

I used to buy these at a local shop and found them again on Amazon.I highly recommend them!

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Product Description:
They really work , say countless devotees of Eucalyptus-Menthol CHIPS. For over five decades, CHIPS lovers have mailed to testify to the dramatic relief these flavorful, jujube-like pastilles provide for dry, scratchy or sore throats. Made with pure eucalyptus oil and menthol, Eucalyptus-Menthol CHIPS offer effective natural relief. Or, if you prefer, they can be enjoyed simply as a tasty and highly refreshing confection. An extensive list of faithful users includes, among others, the Mormon Tabernacle Choir whose members, we're told, fondly refer to CHIPS as "Temple Mints".Only 2.5 calories each! Approx 360 pieces. Made in Italy. Net Wt. 1 Pound

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