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Agriform Trugole

A table cheese that comes from a very small zone near Asiago. Trugole is a semi-cooked cheese, white or straw-yellow in colour, with very marked and irregular holes, due to its maturation of a minimum 90 days in a natural cave. It has a pleasant mellow taste, reminiscent of mature milk.

History

The name comes from the small village on the Asiago plateau where an exclusive cheese similar to Asiago, but with a sweeter taste, was created for the first time in the Trugole alpine hut. This taste came from the type of forage that the livestock would eat (soft wild foliage, rich and genuine).

This cheese comes from the same production area as Asiago, but is distinguished by its fruity taste coming from milk that is rich in characteristic aromas from the alpine pastures. In the traditional recipe, the wheels are flipped every day and treated with water and salt so that they can maintain their softness.

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Alta Badia

As unique as the many Ladin farms boasting a sundial!

Nutritional information for 100 g/ml

Energy	1725 kJ/416 kcal
Fat	33,5 g
of which saturates	24,1 g
Carbohydrate	1,3 g
of which sugars	< 0,1 g
of which lactose	< 0,1 g
Protein	27,3 g
Salt	1,7 g

Arrabbiata Pasta Sauce (Packed 6 x 24 oz.)

Arrabbiata is 1932’s spicy time-honored family recipe, using tomatoes picked from the sun drenched fields of the Emelia Romagna countryside. Within just two hours, the fresh picked and perfectly ripe tomato bounty is milled and kettle- cooked in small batches, with a delicious blend of Italian vegetables, herbs, extra virgin olive oil and chill.

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Arrigioni Taleggio DOP

A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born and where it is still produced, hand-salted and aged.
FEATURES
RIND Thin, soft pinkish in color CONSISTENCY Soft and melty just under the rind, more consistent and crumbly in the center HOLES Generally absent or presence of very small holes. COLOR Pale yellow under the rind, whiter in the center. FLAVOR Sweet, buttery, very intense an7d5 aromatic in the aged product AGEING 35 days minimum PRODUCTION ZONE Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Novara, Pavia, Treviso PRODUCTION PERIOD All year
NUTRITION FACTS PER 100 G

Energetic value 300 Kcal

Protein 17 g

Fat 25 g

Carbohydrates 2,1 g

INGREDIENTS
Pasteurized cow’s milk, salt, rennet. Conservation +1 / +6 °C

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Bear Pond Farm Artichoke Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Cilantro Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Pepperoni Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Premium Basil Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Spicy Vegan Pesto

Pack Size: 12 / 6.3 oz.

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Bear Pond Farm Tomato- Basil Pesto

Pack Size: 12 / 6.3 oz.

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Bonomi Lady Fingers

Pack Size: 10 / 500 grams Country: Italy Brand: Bonomi Ingredients: Wheat Flour, Sugar, Eggs, Raising Agents, Sodium Carbonate Acid, Ammonium Carbonate Acid, Glucose Syrup, Flavoring and Salt. Allergens: Wheat/Gluten Allergy Shelf Life (Open): 1 Week opened, 12 months unopened

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Bresaola Bernina

Bresaola Bernina is a 98% lean, raw and air-cured beef product, with regular moisture, manufactured from anatomic and lean beef cuts specially selected for their high quality, rubbed and seasoned with custom blends and typical spices from the Valtellina region, berries and aromatic mountain herbs. Aged for two to three months. At 32ºF to 41ºF storage temperature it preserves its properties for up to six months within a vacuum bag. The HACCP (Hazard Analysis and Critical Control Point) system is applied in the production of the Bresaola Bernina, as well as the Standard Good Practices (SGP) regulations Specs: 3 Pcs per Case – ( 4lbs per piece)

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BUCATINI

Box Weight – 500 Grams Boxes Per Case – 10

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Bulk Vinegars

Vinegar is one of the most common, yet unique and wonderful, substances known to mankind. Think for a moment. What other substance can you name that can be found on the shelves of kitchens all over the world and in small villages as well as large cities?

Balsamic Vinegar of Modena 2/5 liter

White Balsamic Vinegar 2/5 liter

Red Wine Vinegar 2/5 liter

Sherry Vinegar 2/5 liter

Champagne Vinegar 2/5 liter

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Burrata Con Panna

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Burrata Con Tartufo

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Capers in Salt

Pack Size: 6 / 2.2 lb Tubs The finest Sicilian capers are picked and preserved the traditional way, with Mediterranean sea salt. Most capers are packed in brine, but with Capers in sea salt, each small bud retains its complex flavor. Packed directly after harvest, their fresh flavor is sealed in to ensure their crunchy texture and superior pungency, favored in cuisines around the world. Best rinsed before using, these capers maybe substituted for brined capers for a superior flavor and texture in pastas, salads, meat and chicken dishes.

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Collier’s Cheddar Cheese

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Collier’s Welsch Butter with Sea Salt

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DITALINI

Box Weight – 500 Grams Boxes Per Case – 12

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Eiffel Tower Whole Cornichons in Vinegar

Pack Size: 1/5 kg

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Fontana Prosciutto di Parma

Country: Italy Brand: Fontana Style: Boneless Ingredients: Pork meat, sea salt

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FUSILLI

Box Weight – 500 Grams Boxes Per Case – 10

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Grana Padano DOP

A typical product of the Po Valley, Grana Padano is a fine and delicious cheese that is a symbol of “Made in Italy” gastronomic excellence throughout the world. Made from low-fat raw cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in colour, enclosed in a hard, dark yellow rind that is smooth and thick. It has a fragrant aroma and a distinctive and persistent taste. It is aged an average of 16 months.

History

Its unmistakable taste dates back to the 11th century in the Po Valley, a territory reclaimed by Cistercian and Benedictine monks, creators and keepers of the authentic recipe, which has remained unchanged to this day. This hard cheese, which retains all the nutrients of milk when aged, was called caseus vetus (“old cheese” in Latin) but it was later called “grana” cheese due to its granular structure. A fine food found on the tables of noblemen and royalty over different eras, Grana Padano also remained the principal food of peasants, especially during times of famine, thus functioning as a pillar of popular gastronomic tradition. The manufacturing tradition of Grana Padano cheese has been passed down over centuries following the same methods which still today ensure the organoleptic properties and appearance that have made this product famous throughout the world. The Consorzio Tutela Grana Padano (Consortium for the Protection of Grana Padano cheese) was established in 1954 and the cheese was awarded the Protected Designation of Origin status by the European Union in 1996. Today Grana Padano is the most widely sold PDO cheese in the world!

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La Masseria Extra Virgin Olive Oil Retail Bottle

Pack Size: 12 X 1 ltr.

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La Masseria Extra Virgin Olive Oil Tin

Pack Size: 4 x 3 ltr.

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Lagrein

Refined with Lagrein, a fruity red wine from South Tyrol, is a tradition passed on from wine smugglers.

Nutritional information for 100 g/ml

Energy	1633 kJ/394 kcal
Fat	33 g
of which saturates	24 g
Carbohydrate	0,8 g
of which sugars	< 0,1 g
of which lactose	< 0,1 g
Protein	23,5 g
Salt	0,5 g

LASAGNE

Box Weight – 500 Grams Boxes Per Case – 12

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Levante Extra Virgin Olive Oil ” Terra di Bari” D.O.P. Bottle

Pack Size: 6 x 750 ml

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Levante Extra Virgin Olive Oil ” Terra di Bari” D.O.P. Tin

Pack Size: 4 x 3 ltr.

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Levante Pure Olive Oil Tin

Pack Size: 4 x 3 ltr.

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LINGUINE

Box Weight – 500 Grams Boxes Per Case – 10

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Lioni Fresh Mozzarella Hand Wrapped ( 8 oz. )

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Locatelli Brand Pecorino Romano Wheel 1/60 lbs.

Pecorino Romano is one of the world's oldest cheeses, dating back to Roman times when it was made for the Caesars. Locatelli Brand Pecorino Romano was first produced by the Locatelli family over 200 years ago. Unique in quality and uniformity, Locatelli is made from the finest grade sheep's milk and aged at least nine months to develop its unique flavor and texture.

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MACCHERONI

Box Weight – 500 Grams Boxes Per Case – 12

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Mila Stelvio DOP

A strong South Tyrolean cheese with "Protected designation of origin" status.

Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.

Country: Italy Region: Stelvio Valley, Alto Adige Texture: Semi-Soft Type of Milk: Cow Aging Time: 60 Days Pasteurized: Yes

Nutritional information for 100 g/m

Energy	1549 kJ/373 kcal
Fat	30,5 g
of which saturates	22 g
Carbohydrate	0,9 g
of which sugars	< 0,1 g
of which lactose	< 0,1 g
Protein	23,8 g
Salt	1,7 g