Imported Specialty Foods

Frantoio di Sommaia

Just east of Florence, near the small town of Calenzano, is the Frantoio di Sommaia farm. It is situated at the base of the Tuscan-Emilian Apennine Mountains. Surrounded by lush forests, vineyards, crystal clear rivers and streams, the rustic stucco and tile architecture of the main house and out buildings are a stark contrast to the green backdrop of trees. The Martini Bernardi family has a long history of producing olive oil on the farm, nearly 200 years. The family carefully selects olive growers in the nearby hills that produce fruit of the highest quality just for Frantoio di Sommaia. The growers must follow the family's strict protocol, growing only Tuscan cultivars and hand harvesting fruit. The family actively monitors the entire growing process and insists on only picking fruit when it begins to darken to deep green. The fruit is then rushed to the frantoio. Using the continuous cycle process, the fruit is pressed and slowly centrifuged. The oil is decanted into stainless steel tanks and allowed to mellow for 2-3 months. The finished oil is deep green in color, rustic and complex on the palate with notes of pepper and apple. The aroma of artichoke and fresh cut grass fill the nostrils.

Balsamic Vinegar
Balsamic Vinegar has been hailed as the eighth wonder of the world. Its magical flavor is an honest reflection of the painstaking process of production.

Founded in 1871 in Magreta di Formigne, a few miles north of the town of Modena, the Acetaia Leonardi is run by Giovanni Leonardi and his son, Francesco. The Leonardi's respect for tradition, their skill and their dedication to the art of aceto balsamico result in vinegars consistently rated outstanding within the consortium.

Authentic traditional balsamic vinegar is made from boiled grape must that undergoes natural fermentation and slow acetification, followed by a long aging process in wood casks. Balsamic starts with cooking the juice of the white Trebbiano and Lambrusco grapes--the must--over an open wood fire. As the must cooks down, the sugar level rises as the water evaporates and the flavor intensifies. The fermentation begins when previously aged balsamic vinegar is added to the must.

As times goes by, and according to the taste and palate of individual producers such as Giovanni Leonardi, the fermenting liquid is transferred to progressively smaller barrels. This sequence of barrels of different sizes and woods, such as oak, walnut, ash, acacia, chestnut, mulberry, etc., is known as a "batteria." A batteria could consist of as few as three barrels and as many as ten. Part of each barrels contents - but never all of it - is decanted to the next smaller barrel, again based on the judgment of the producer. For years the vinegar goes through what is called maturation in the middle part of batteria, then enters the aging phase in the last few barrels. For the most traditional balsamic, Tradizionale, the ultimate step is decantation into the smallest barrel where it rests and matures.

The boys of Modena taking a break from Balsamic Vinegar

Acetaia Traditionally made on the family farm, the balsamic vinegar spends its maturation in the attic of the barn or house, or in the attic of the acetaia, or "vinegar house". Being up in the attic exposes the barrels and contents to the seasonal weather. This is an essential: heat promotes fermentation and acetification, cold allows resting and maturation. This harmony with nature allows the balsamic vinegar to develop for years, sometimes for centuries. Its thick, almost syrupy, texture captures flavors ranging from caramel and currants to traces of oak and juniper.

About the Consorzio Modena and Reggio-Emilia are the only areas of Italy where certified traditional balsamic vinegar may be produced.Both areas protect the reputation of true balsamic through rigorous standards of production and through screening by tasting panels that accept only the best vinegars submitted for grading.

Traditionally known as the "birthplace" of balsamic vinegar, Modena is the seat of the Consorzio Produttori di Modena. The Consorzio was founded in 1979 to protect the integrity of true balsamic. Roughly 120 producers belong to the Conzorio, which entitles them to have their balsamics evaluated by master tasters as well as representation regarding legal issues.

"The panel of usually five sit with privacy panels separating them. Each carrol has a candle, a ceramic spoon, bread sticks, glass of water and check list. Each sample is scored individually on visual aspects, aroma, and flavor. When at last the privacy panels are removed the scores are averaged and a round table discussion takes place about each sample...the final decision must be unanimous. The minimum score, from a possible 400 points, for the ivory cap (12 years) is 229; for the gold (25 years), a minimum score of 255 is required...Roughly half of all samples are returned to the producer for further aging and adjustment".
From the book Balsamico! by Pamela Sheldon Johns

Modena Barrels

Grades of Balsamic
Traditional balsamic, the most prized of vinegars, has two grades: Those aged a minimum of twelve years, and those aged more than 25 years, which is then called extravecchio or "very old." The Balsamico Tradizionale is bottled under strict controls by the personnel of the Consorzio. These rare vinegars earn the privilege of being bottled in hand blown 100 ml. bottles of their respective regions; the Modenese use the distinctive flask shaped bottle created by Giugiaro of Ferrari design fame.

While Tradizionale is the premium, most desirable, and rarest of balsamics, vinegar that producers choose to market in their own packaging, is officially labeled "Condimento."

It is possible to find spectacular condimenti, such as we offer, as well as lesser imitations and poor quality batches. So in a further effort to protect the reputation of balsamics, Sr. Giovanni Leonardi and others established the Consorzio of Balsamic Condimenti in 2000. Products that are adulterated, very young, or not aged in wood, will not receive the condimento label. A ring on the neck of the bottle assures consumers of the higher quality product. Manicaretti brings you the choice of vinegars that range from very young to the ultimate traditional vinegar of Modena.

20-year Condimento: 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 vinegar in whichever style and flavor profile they wish. Aromatic of caramel and raisins, with a clean aftertaste. Pour over fresh berries. 100 ml $155.00 BUY NOW
Juniper-wood Balsamic 20-year: Juniper-aged balsamic was prized in the Roman Empire. Today it is increasingly rare as the vanishing juniper tree is now protected by law, preventing the replenishment of the wood casks. Leonardi maintains 80 barrels of old juniper. The vinegar is aged for a minimum of 20 years exclusively in these barrels, yielding an herbaceous, slightly spicy flavor. With hints of honey, the sweetness is refined and not at all overpowering. This vinegar is perfect for savory foods--try drizzled on a grilled flank steak, topped with arugula. A typically Italian use is a liberal pouring over salami or even a shard of Parmigano-Reggiano cheese. 100 ml $165.00 BUY NOW
Cherry-wood Balsamic 20-year: This special, 20 year-old vinegar is aged solely in cherry-wood barrels, giving it a wonderfully subtle cherry flavor that lingers on the tongue. This vinegar can be used as a syrup on top of berries or ice cream, as well as a topping for panna cotta. While it is sweet, it could also be used as a sauce for a pork loin. 100 ml $165.00 BUY NOW
Truffle Balsamic: A truly unique product, this 20-year Condimento balsamic vinegar is scented with white truffles from Piemonte. Beautiful over a parmesan risotto or with seared foie gras. 50 ml $125.00 BUY NOW
30-year Tradizionale: Sealed with the white cork capsule signifying the highest level of Consorzio grading. Viscosity of maple syrup, with an opalescent radiance. Extremely aromatic, with flavor notes of sun-dried plums, dried herbs, and sweet, slightly tannic finish. 100 ml $269.00 BUY NOW
100 year: Rich, thick absolutely amazing flavor in this beautiful balsamic vinegar aged 100 years in the Modena area of northern Italy. Comes in a beautiful wood box with two types of pipetters for easy dispensing. Use on grilled vegetables, salmon, soup, pasta, risotto, meats, cheese, ice cream, yogurt, fruit salad, dark chocolate. Region: Modena $859.00 BUY NOW

GRAINS

Polenta:

Corn was introduced to Italy from the New World in the 16th century and quickly became popular when it was ground into a fine flour and used to create one of the favorite dishes of Northern Italy: Polenta.

Today, in many parts of Italy, and still mostly in the north, polenta is still preferred to pasta. Polenta is incredibly versatile and easy to prepare. The best polenta comes from the Lombardia region, particularly around the area of Bergamo north of Milan, where strains of corn are selectively bred and grown.

It is in Bergamo, where the Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are stone ground and packed in air-tight seal bricks to retain their natural freshness and superior flavor.

Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.

Traditionally, polenta is made in a "caldiera," a heavy copper pan, and is poured onto a wooden board and cut with a string once it has begun to set. Polenta can also be poured into a mold and once cooled and firm, cut into thin slices. The slices can be served as crostini or can be grilled, sauteed or broiled and topped with various foods (cheese, salami, and sausages).

Bramata: (Coarse Ground)
Great served soft and warm with butter, or allow to cool before cutting. Also used to make biscotti.
500 gr/1.1 lb
$6.95 Each Bag
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Bramata Bianca: (Coarse Ground White Corn)
Also known as "Friulana" (the area north of Venice). Perfect with fish or poultry.
500 gr/1.1 lb
$6.95 Each Bag
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Fioretto: (Fine Ground)
Perfect served warm for breakfast topped with honey, or serve soft and creamy as a side dish with butter or mascarpone.
500 gr/1.1 lb
$6.95 Each Bag
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Taragna: (Coarse Ground with Buckwheat)
Also known as "Polenta Nera" (Black Polenta). Serve warm with butter, or creamy Taleggio cheese and sage, or layer with a rich ragu.
500 gr/1.1 lb
$6.95 Each Bag
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RICE (Riso)

Lying just east of Torino in the fertile Po River Valley is the 12th century estate of Principato di Lucedio. The simple medieval structure with its majestic coupla and abbey church of Santa Maria di Lucedio was founded on lands donated to the Cistercian monks from La Ferte by the Marque de Ranieri di Monferrato. The monks introduced the process of cultivating rice in the 15th century. Using the waters from neighboring rivers including the Po, the monks were able to develop canals that flooded the fields and protected the rice during the peak growing time. The estate fast became one of the most important rice producers in Piemonte. In the centuries following the Cistercian monks’ occupation, the estate had numerous owners and the cultivation of rice continued. Most recently, in 1937, Count Paolo Cavalli d’Olivola bought the estate. His daughter, Contessa Rosetta Clara Cavalli d’Olivola currently oversees production of rice at Lucedio with her son Paolo.

Careful attention is given to each step of the rice growing process, ensuring a sustainable and pristine growing environment.

Young rice starts are planted just after the last frost in the early spring. The fields are flooded to create a blanket of protection for the young rice plants by regulating temperature and other environmental conditions. The rice starts grow quickly through mid summer, when golden clusters of rice kernels form on each stock. Careful monitoring from this point on is crucial in order to prevent rice from developing disease or infestation of parasites. The late hot days of summer develop the kernels to plump perfection and the rice stocks start to bend with the weight of the soon to be ripe rice kernels. The fields are drained in late August and the rice is harvested mid-September to mid-October. Carefully sorted and dried, the rice is then husked which ensures fresh, plump and perfect kernels of rice. After spending the last 5 years renovating the historic buildings that make up the Lucedio estate, Contessa Rosetta Clara d’Olivola now opens the estate for culinary tours and educational events focusing on the superb culinary and rice traditions of Piemonte.

Principato di Lucedio offers four superior rice varietals, all with distinctive qualities.

Arborio: This rice varietal is the most well known and most popular of Italian rice. The appearance is burnished kernels of uniform opaque creamy color with a solid white center. Arborio has a high starch content that is released slowly in the cooking process, creating a lush blanket of creamy sauce that coats each kernel. Commonly used in classic dishes such as Risotto alla Milanese or Risotto with beets and Gorgonzola. 500 gr/1.1 lb, 5 kg/11 lb $8.95 BUY NOW
Baldo: A relatively new variety derived from Arborio, Baldo produces short, plump grains. Baldo cooks more quickly than other rice grains in this category with a lower starch level. Baldo is best suited for rice pudding and cold salads, such as the tuna and mixed vegetable salad the Contessa frequently serves during the summer months. Baldo also makes a good choice for risottos that contain a wider assortment of ingredients such as a mix of meats, poultry, cheese, and vegetables. The chefs of Piemonte use baldo in the classic peasant dish Panissa. 500 gr/1.1 lb, 5 kg/11 lb $8.95 BUY NOW
Black Rice: Chinese doctor Wan Xue Ren who has lived and worked in the Vercelli region of Piemonte for the last ten years developed this beautiful ebony colored rice. Riso Nero has a strong relation to the black rice of the Philippines and is a cross between two rice varietals, but not genetically modified. Black rice has been part of the noble tables of Chinese emperors for centuries. Chinese varieties are not suited for the European climate and were never cultivated successfully. Riso Nero Venere (named after the goddess Venus) thrives in the fertile soil of the Po Valley. Riso Nero is ideally paired with fish or shellfish. Contessa Rosetta Clara cooks the black rice with tomatoes, chilies and zucchini and serves alongside grilled fish. 1 kg/2.2 lb $26.50 BUY NOW
Carnaroli: Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. This delicate rice varietal has lower yields and is more susceptible to disease and parasites. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto were the rice is the star, such as Risotto with Champagne or Risotto with Proscuitto and Mascarpone. 500 gr/1.1 lb, 1 kg/2.2 lb, 5 kg/11 lb $7.50 BUY NOW
Vialone Nano: This is the preferred rice of the Veneto region of Italy. The grain is shorter and rounder than other Italian rice varietals in this category. Vialone Nano absorbs more liquid than other varietals, releasing a delicate, starchy, creamy base. The delicate, yet moist, quality of this rice when cooked lends itself extremely well to the seafood or vegetable dishes that are so prominent in the Veneto. In Venice one will find tiny clams and green flakes of parsley studding the creamy risotto base or delicate squash blossoms gently incorporated into the risotto. 500 gr/1.1 lb, 5 kg/11 lb $8.95 BUY NOW

Italian Honeys

Lunardi Truffle Honey:
Made near Florence with Acacia honey and shavings of white truffle. The truffle melds beautifully with the honey, complimenting the sweetness with an authentic earthiness. Lunardi Truffle honey is produced by the Lunardi brothers whose family has owned Al Dolce Forno bakery near Pistoia in Tuscany since the 1960s.
Region: Tuscany
130 g (4.6 oz)
$29.95
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Dolce Alveare (Lemon Honey):
Dolce Alveare honey is produced by Co.A.Si Co-op. Founded in 1997, the consortium is made up of a group of honey producers from Mt. Etna, on the island of Sicily. Located in the town of Zafferana Etnea, it is known as "the town of honey." This area produces 15% of the national product of honey.

Sicilian honey is best known for its quality and variety. Dolce Alveare honey is made from lemon and orange trees growing on the hills outside Mt. Etna. The honey is extracted from the comb using centrifuge. In order to supply a consistent product, the honey is very closely controlled through every aspect of production. While the honey is not classified as organic, it is produced without pesticides or herbicides.

• Traditions: Use as a sweetener for tea, spread on toast or in baking recipes

$19.95
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Agricoop
Signore Francesco Rocchi started making honey in 1904 on the island of Elba, on the Tuscan coast. His grandson, Stephano Rocchi, continues the tradition today. He began working with his grandfather when he was eight years old. Now, 100 bee families and their hives in two different locations around the region of Getovaia create four delicious varieties of honey. The process of extracting honey from the comb is simple: Low temperature centrifuge without high heat. The secret to their delicious honey is nature and bees. Their cardoon honey is considered among the best of the single-flower honey.500 gr/17 oz
$25.00
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Rustichella d'Abruzzo honey
A concentration of the particular flower which the bees pollinate, these honeys are distinct in flavor, color, and consistency.

Primitivizia Pine Cone Bud Syrup

Primitivizia is a play on the word for primtive, which is what Eleonora Cunacia had in mind when starting her company. Eleonora left the restaurant business in 2004 where she incorporated into her cooking the wild herbs and greens that she learned to harvest with her grandmother on the walks in the fields and forests of the Dolomite mountains, in the Italian Alps. Eleonora considers herself a nomad gatherer. She harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. After the daily harvest, the crop is brought to Eleonora's brother Giovanni, who crafts them into thick cream-like sauces. Careful attention is paid to each ingredient, retaining the delicate flavors of the forest, streams, and mountains. Many of these wild culinary ingredients are protected and require a permit to pick even limited quantities. Permits are only issued to residents of the national park, which make these products even more special.

The mugo pine is a shrub or small round pyramidal plant growing 4 to 10 feet tall. Mugo pines grow best in moist loam soil in sun to partial shade. The Alps are an ideal growing environment: high altitude, crisp air and filtered sun. At the end of May the trees grow new pinecones and gems (buds). After pollination of the gems they are picked and put in glass pots that are then left in full sunshine until late autumn. The liquid that is formed is filtered and sugar is added. The resulting syrup is then cooked over a slow fire until golden in color and with heightened pine flavor.

Actually quite delicate in flavor it is ideally enjoyed over ricotta cheese, Panna Cotta, or with lightly sautéed apples finished with a drizzle of mugolio and mascarpone. Also enjoy drizzled over gelato with fresh peaches.

100 gr/3.6 oz
$34.95
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Sea Salt Ittica d'Or sea salt is harvested from salt pans along the famous "salt road" between Trapani and Marsala, on the west coast of Sicily. The salt beds are managed completely by hand in a saline reserve protected from industry pollution. Relying on sun, wind, and the clean waters off of Sicily, the salt is unrefined, unwashed, and unaltered in any way and contains more magnesium, potassium and less sodium chloride than regular salt. It is delicate, with a complex balance of sea, brine, and minerals. Use as a condiment to highlight salads, to finish roasts and sauces, or to garnish bruschetta. Fine Sea Salt, 300 gr/10.7 oz $9.95 BUY NOW Coarse Sea Salt, 300 gr/10.7 oz $9.95 BUY NOW

Acetaia Leonardi Mostarda:

Mostarda is from Cremona, in the Lombardia region of Italy. Traditional mostarda is a mixture of whole fruits preserved in simple syrup and mustard oil. Acetaia Leonardi's Mostardas are made with the addition of balsamic vinegar aged at least 12 years.

• Mostarda with Balsamic: Serve with grilled meats.

• Mostarda with Strawberries and Balsamic: Serve with panna cotta or ice cream.

• Mostarda with Cherries and Balsamic: Serve with sliced meats or game.

• Mostarda with Figs and Balsamic: Serve with Pecorino or Proscuitto Cotto.

250g 8.8oz
$25.95
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Teas

Harney & Sons

Our silken sachets have proven to be a convenient and consistent way to brew great tea. The teas are full leaf and the flavors are clear, yet elegant. No strainers or paper filters are needed. And each one is wrapped in its own envelope. We now introduce 4 new teas in wrapped sachets... Ceylon, Darjeeling, Tilleul and Mint Tilleul. Ceylon and Darjeeling are pretty self-explanatory... Tilleul is also known as Linden leaves, and is 100% herbal. The Mint Tilleul is a light and refreshing blend, combining floral Tilleul and Mint... also 100% Herbal.
Box of 20ct Wrapped
$9.95

Flavors: