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Monini Flavored Extra Virgin Olive Oil

Monini Flavored Extra Virgin Olive Oil
Six flavors of extra virgin olive oil from Spoleto. Only a few drops are needed of any of these oils to enhance your food. 

The Garlic and Chili can be used in salad dressing and over boiled legumes, spaghetti, marinated mussels and bruschetta. The Rosemary is ideal for seasoning roasted and grilled meats, oven-baked potatoes, white pizza and focaccia. The White Truffle is highly esteemed by connoisseurs and suitable for flavoring bruschetta, white sauces, pasta dishes and roasted meats. The Porcini Mushroom is recommended for flavoring risotto, short-cut pasta and stewed meats. Four Peppers Extra Virgin OLive Oil is particularly indicated for pizza, stir fries and barbacue dishes. Ideal for zesty salad dressing and marinades. Basil Flavored Extra Virgin Olive Oil is particularly indicated as a condiment on bruschetta, pasta, salads, escalopes and hors d'oeuvres.
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Vinegar

 
Cavalli Commercial Balsamic Vinegar of Reggio Emilia
View Thanks to its sweet-sour taste, Cavalli Balsamic Vinegar is a most versatile seasoning. A few drops on cooked or raw vegetables, in homemade mayonnaise, in sauces and of course salads imparts a very special aroma and flavor. Dense, aromatic with plum-like sweetness. Produced in the style of traditional balsamic vinegar from 300-year-old stock. Named the Outstanding Classic Product" at the New York Fancy Food Show. From Scandiano, Italy. Use to marinate poultry, game and meat, or as a dressing for shaved Parmigiano-Reggiano cheese. Add to hot dishes just before serving to retain its exceptional aroma. In the Emilia Romagna-style of cooking, simple, natural and delicious.

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Cavalli Traditional Balsamic Vinegar of Reggio Emilia
View Sophisticated and fascinating, rare and unequaled, these words best describe the world of Reggio Emilia Traditional Balsamic Vinegar produced by the Cavalli family. A product of science, love and art, it is at the same time the most modern and the most ancient item you can put on your dinner table. Greatly in demand for centuries to flavor meat and vegetables, this traditional balsamic vinegar is made from 100 percent cooked grape must. By law, this product of artisan labor and skill is aged at least 12 years in wood. Deep ebony in color, a few drops of this rich and intense elixir adds glorious flavors to food. The silver seal (more intense with a persistent fragrance), and gold seal (the very highest accolade, granted only to extra-old vinegars aged in the barrel for at least 25 years) are awarded by an official consortium of expert tasters. The vinegar is packed in unique glass bottles, finished by hand, numbered and boxed. Rated #1 by The Wine Spectator.

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Malpighi Traditional Balsamic Vinegar of Modena
View With complex aromas and a heavy consistency, this traditional balsamic vinegar of Modena is particularly extraordinary because it is aged in century-old barrels made of various woods including cherry, making the contents extremely sweet and creamy with an almost imperceptible acidity. Obtained from the must of Modena grapes. Acetaia Malpighi, established in the mid-1800s, has followed the precise traditions of balsamic vinegar for five generations. Because of their advance technologies, they are able to guarantee the quality of this traditional balsamic vinegar. Numerous awards testify to this quality. Originally conceived as an after-dinner cordial, traditional balsamic vinegar is now used in everything from appetizers to desserts.

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Lorenza Di Medici Balsamic Vinegar of Modena
View A few drops make salads luxurious and gives a unique touch to roasted, grilled or broiled meats and fried fish. Excellent when drizzled on finely shaved Parmigiano-Reggiano cheese or fresh strawberries. An intensely aromatic and versatile dressing, condiment and sauce in the style of authentic, traditional Modenese balsamic vinegar. Sweetly tart with a dry finish. Acidity 6 percent.

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Villa Mandori Aceto Balsamico di Modena
View The labor of Chef Massimo Bottura of Osteria Francescana in Modena, Italy, who produces this artisanal balsamic vinegar in very limited quantities. He begins with locally grown trebbiano grapes, which are reduced to must, and then aged in oak, chestnut and juniper barrels. The dark color and rich aroma reflect a century of family tradition. Use to perfectly glaze steak, pork and poultry. Add to sauces or drizzle over risotto or shaved Parmigiano-Reggiano cheese. Toss with greens such as arugula or radicchio, then add extra virgin olive oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and a few drops of Villa Mandori.

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