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Offering only the finest gourmet Italian food products, straight from Italy to your door. Handmade Italian pasta, Extra virgin olive oil, balsamic vinegar, dried mushrooms and more.
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TOURS OF TUSCANY:
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Capricci Multicolor Italian Pasta

Fabulous artisan pasta of the highest quality. Dehydrated spinach, tomato, and beet give this pasta its festive color. Ideal for serving at a dinner party or as a gift.

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Frantoio di Sommaia from Tuscany

For nearly 200 years, the Martini Bernardi family has been producing extra virgin olive oil from their frantoio close Florence,known as Frantoio di Sommania.The bernardi's are careful to harvest the olives by hand just as the greencolor begins to darken.The olives are crushed ina stone press, then the oil is separated using a slow-speed centrifuge. Region: Calenzano, Tuscany Olives varieties: Appenine grown varieties. Unfiltered, Gorgeous,archetypal deep greencolor,remarkably clear.Big olive aroma with artichoke highlights.Rustic and complex, apurgent oil with personality.Rich and buttery mouth-feel.

$9.57

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Olio Verde Extra Virgin Olive Oil

From a Sicilian country estate, a lush, unfiltered green-gold oil leaving impressions of almond and hay. Drizzle on caponata or bruschetta. Italy

$28.00

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Tenuta di Capezzana

On the hills above the vineyards of Carmignano is Tenuta di Capezzana, a classic medieveal estate that has produced olive oil since 804A.D. Capezzana is also famous for its vine produced by th Contini Bonacossi family. At Capezzana, olives are harvested at perfect stage of ripeness,and are immediately crushed in a stone mill.In alarge staninles steel drum ,the oil is gently separated from water and solids.Capezzana's improved processing produces an extra virgin olive oil remarkably low in oleic acid rarely exceeding 0.2% which enhances the favor and transparency.

$30.40

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Recipe of the Week

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Penne Pasta Arrabbiata

Ingredients:
400 g (14 oz) Penne rigate pasta (cooked "al dente")
90 ml (3 ½ oz) Extra virgin olive oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped)
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Sea Salt for seasoning

Directions:
- Chop the garlic and chilli.
- Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
- Sauté for a couple of minutes or until the garlic becomes golden in color.
- When the garlic has turned to golden, add the chopped tomatoes.
- Stir for a few seconds.
- Season with sea salt.
- Stir again for few seconds.
- Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the sauce will be ready.
- A few minutes before the arrabbiata sauce is ready, boil the pasta in the water. Remove from heat when al dente, and drain.

- Mix pasta with sauce and stir well over low heat, evenly coating the pasta. Sprinke with cheese if desired and serve immediately. Buon Appetitto!

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