ORO DEL MASO - AGED 10-12 MONTHS - WEDGE

Brand: AGRIFORM

Oro del Maso is made using fresh cow’s milk from the mountain pastures in the Dolomite mountains of Alto Adige. The cows graze the land, are fed GMO free forage and drink fresh spring water from the mountains. The cheese is hand-made in copper vats following traditional production methods of grana Padano. It is a straw-yellow, hard cheese. The maturation of between 10- 12 months gives it its typical features such as a crumbly texture, full aroma and intense flavor. Extremely versatile, Oro del Maso cheese can be consumed in many ways. It is particularly suited for grating and it goes nicely with pasta dishes and soups. It can also be enjoyed in slivers as a starter, combined with sparkling white wines from Alto Adige, or as a main dish or at the end of a meal, paired with full-bodied wines like Pinot Noir or Lagrein. The cheese is Halal certified.

SPECK (ALTO ADIGE)

Brand: RECLA

RECLA SPECKThis is a lightly smoked, dry-cured ham from the sunny Italian Alps. It is seasoned with a blend of natural Mediterranean herbs and spices, salted, and then aged for at least 22-24 weeks in the fresh mountain air at controlled temperatures and humidity. Cold smoke from natural beech wood (has the lowest resin level) is used, giving this meat a wonderfully delicate flavor. Only the highest quality, fresh pork thighs are used. This ham is recognized for its low salt and fat levels, mild taste, and perfect tenderness. Recla Speck is guaranteed authentic by the PGI label to be produced only in this particular geographical area with its own microclimate - Alto Adige. Ideal storage temperature of vacuum packed pieces is around 60F. Remove the Speck from its packaging and leave it at room temperature before serving. The herb and spiced crust can either be removed or not, but the rind should be removed all around. Speck can be sliced very thin, or cut into thick strips and diced. Once opened, store Recla Speck at the bottom of the fridge away from strong smelling food.

SPECK (ALTO ADIGE)

Brand: RECLA

This is a lightly smoked, dry-cured ham from the sunny Italian Alps. It is seasoned with a blend of natural Mediterranean herbs and spices, salted, and then aged for at least 22-24 weeks in the fresh mountain air at controlled temperatures and humidity. Cold smoke from natural beech wood (has the lowest resin level) is used, giving this meat a wonderfully delicate flavor. Only the highest quality, fresh pork thighs are used. This ham is recognized for its low salt and fat levels, mild taste, and perfect tenderness. Recla Speck is guaranteed authentic by the PGI label to be produced only in this particular geographical area with its own microclimate - Alto Adige. Ideal storage temperature of vacuum packed pieces is around 60F. Remove the Speck from its packaging and leave it at room temperature before serving. The herb and spiced crust can either be removed or not, but the rind should be removed all around. Speck can be sliced very thin, or cut into thick strips and diced. Once opened, store Recla Speck at the bottom of the fridge away from strong smelling food.

MUGOLIO - PINE CONE BUD SYRUP

Brand: PRIMITIVIZIA SPECIALTIES

MUGOLIO - PINE CONE BUD SYRUP brand: PRIMITIVIZTHE MUGO PINE GROWS IN THE ALPS AND APPENINES; IN SPRING THEY PRODUCE NEW PINECONES CALLED GEMS OR BUDS. THE BUDS ARE PICKED AND THEN DRIED IN GLASS JARS IN FULL SUNSHINE. THIS PRODUCES A LIQUID WHICH IS THEN FILTERED, SUGARED, AND COOKED UNTIL SYRUPY. THE SYRUP HAS A DELICATE PINE FLAVOR.SERVING SUGGESTIONS: DRIZZLE OVER RICOTTA CHEESE OR OTHER, MILD FRESH GOAT OR SHEEP'S MILK CHEESE " " PANNACOTTASAUTE APPLES OR PEARS, FINISH WITH A DRIZZLE OF MUGOLIO & A DOLLOP OF MASCARPONESPOON OVER GELATO WITH FRESH PEACHES.

QUINCE VINEGAR (BOTTLE)

Brand: POJER E SANDRI

Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting the fruit from the family’s orchards or from select farmers in the area, the fruit is gently pressed and inoculated with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved.

CHERRY VINEGAR (BOTTLE)

Brand: POJER E SANDRI