In America, we're most used to eating provolone cheese on sandwiches. In fact, we consume giant amounts of it on sandwiches, pizzas, and party trays. However, the type we're accustomed to eating isn't the provolone treasured by Italians. Once you've tasted "true" provolone, aged in a cave in northern Italy, you'll feel your vocabulary for Italian cheeses expanding. A car is a car, but a Ferrari is a Ferrari.
Provolone has been referred to as Italy's national cheese. Auricchio, a family-owned Italian cheese-making firm based in Cremona, leads the nation in provolone production. The Provolone Auricchio debuted in 1877, its signature flavor attributed to its proprietary rennet blend referred to as the "secret of Don Gennaro," after Gennaro Auricchio, the company's founder. Today, Auricchio credits the popularity of its product line to "ancient customs adapted to present day, yet preserved in quiet awareness..."
Auricchio's cheese-makers bring their milk from dairy farms located no… Read More
When was the last time you had a pasta dinner that excited you? Linguini with Pesto Genovese, for example. Perhaps that’s a dish that can wait until Friday when there will be more time to shop for fun ingredients.
But you’re not a machine. Food is more than fuel. When we make a commitment to preparing simple and flavorful meals, we are giving ourselves more than the gift of improved health. We are making room to slow down and appreciate a sensory experience; to savor aromas, textures, and flavors. In an age where we spend most of our days anxious, time-crunched and under pressure, there exists an enormous temptation to deny ourselves a quiet moment in favor of efficiency. We’ll stop at a fast-food restaurant on the way home from work, instead of building a dinner out of whole food because we feel that we don’t have time for anything else. We don’t want to get home and realize that we can’t finish dinner because we couldn't find shallots.
The chefs at Tiberino… Read More
If you’ve been following along with us as we share a few of our select favorite European cuisines, then chances are you’ve also been anticipating our tasting “arrival” in Italy. Any conversation about Italian culture would feel incomplete without an acknowledgment of its incredible food. The cured and roasted meats like Prosciutto Di Parma and Porchetta, the creamy cheeses like Bufala and Provolone, and the many pastas and wines of Italy are all legendary; and this month we are featuring stellar examples of each. You’ll truly have everything you need to put together a dazzling Italian dinner of your own. Here are just a few of the Italian imports we're excited to share with you.
Meat, Cheese, and Pasta Imported from Italy...
Parma Di Prosciutto
Made in exactly one place on Earth -- the Emilia Romagna region of northern Italy -- Parma di Prosciutto - dry cured, thin-sliced, aged Italian ham - is produced according to a recipe that is nearly two-thousand years old… Read More
Coppola Votre Santé Chardonnay
Foggy, cool-climate sourcing from Mendocino, Monterey and North Coast vineyards has allowed the Coppola Votre Santé Chardonnay to age longer than most domestic whites. This brings out vibrant fruit character, balanced acidity, and minerality that harkens back to Burgundy. This beauty offers bright aromas and flavors of pear, peach, quince, and honeysuckle. The wine also reveals appealing notes of vanilla and nutmeg from partial oak aging, while the remaining fermentation process in stainless steel adds elegance and balance. Enjoy with everything from poultry and seafood dishes, to savory crêpes to mac ’n cheese.
Suggested Retail $19.99
Sale price is $9.99 Save 50%!
Purchase 6 or more bottles and receive an additional 10% discount! Read More
We hope you’ve been following along as we journey through the cuisines of different cultures. We’ve finally arrived in France, a culture renowned for its food. Where do we begin? At breakfast, of course. And no French breakfast would be complete without a selection of fruit preserves from Bonne Maman.
BREAKFAST IN PARIS
The traditional Parisian breakfast will commence with a bread item, perhaps a toasted brioche tartine with cultured butter and wildflower honey. Add to that a warm croissant and an espresso with a dash of milk. Your choice of jam will determine the character of your meal. A tablespoon of Bonne Maman’s Lemon Curd will transform your buttered tartine into a smooth, rich treat you’ll need to close your eyes to savor properly. A dollop of their Raspberry or Apricot Preserves applied to the croissant, on the other hand, will provide a jolt of sweetness that will contrast nicely with each sip of espresso.
IT'S NOT A JAM. IT'S A "PRESERVE."
According to… Read More
Perhaps one of our very favorite cuisines, French fare just cannot be beat. With the most incredible array of creamy, sharp, buttery, and earthy cheeses; the most exquisite robust, sweet, and bubbly wine (and Champagne); delightful cured ham, the best breads, flaky and decadent pastries, and so, so much more, the country offers more deliciousness than we could even begin to put into words. This week, we’ll be celebrating France with just a few of our most-loved items too. From Bayonne de Jambon to Croque Monsiers to Beillevaire Comte, we’ll have in-store tastings all week long plus special pricing on some select French items too.
This sandwich is the French version of the American grilled cheese but with French ham. And dare we say, it's way better? Creamy and melty Gruyere cheese paired with the salty ham, sandwiched in perfectly buttery grilled bread - it's heaven. You can find these delicious beauties in our deli case most days too!
Try our version in… Read More
You might be accustomed to the tangy contrast cranberry sauce can bring to a plate of turkey and rosemary potatoes, or the way a tablespoon of sweet pickle relish can enhance the flavor of a hot link. In the United States though, we’ve only glimpsed at the potential of relish and chutney pairings with savory dishes. That’s why we’re featuring Scotland’s Mackays chutneys and preserves this month. This is your chance to experience a culinary tradition that began in the Scottish lowlands two hundred years ago.
According to legend, on a stormy night in the 18th century, rough seas forced a Spanish shipping vessel to drop anchor off the shore of Dundee, a port town on the north bank of the Firth of Tay. The ship carried bitter oranges, ripened in the sun of Seville.
A local grocer brought a case of the oranges home to his wife, who, finding their flavor too harsh for standard use, boiled them in sugar water and created the first iteration of an iconic recipe: Dundee… Read More
When it comes to planning the perfect party appetizer that allows guests to nibble and mingle, there's one spread that generally ranks supreme. Everyone loves it - even if they've never heard the proper name for it.
We know it sounds rather fancy - especially if you're not a regular connoisseur of it. But, it's basically just a selection of cured meats with accompaniments of cheese, olives, crackers or crusty bread, and a sweet little something like preserves, chutney, or jam. Some charcuterie boards include almonds too while the more antipasti style will often include roasted red peppers and artichoke hearts alongside the salty meats and cheeses.
So how does one build a great charcuterie board? Well, that's a loaded question - and can involve some trial and error, depending on your guest's taste preferences. But we're giving you a summarized "how-to" guide of sorts on the delicious party app. Because it's great for everything from fancy cocktail attire soirees to… Read More
Charcuterie Challenge Rules + Prizes listed below...
(contest runs through October 7, 2018)
In our humble opinion, charcuterie = life. We're kinda obsessed with a giant board topped with prosciutto, salami, Pâté...and of course, the oh-so-necessary add-on of cheese - sharp, creamy, crumbly, and firm. Add to the charcuterie and cheese some crusty bread or crunchy sea salt crackers and you have the perfect vessel for the meaty and cheesy goodness. If you're a serious charcuterie connoisseur though, it won't stop there...
Add something sweet to off set the sharp and salty cured meats and cheeses like Orange Blossom honey, fig jam, or a chunky chutney. And if you've got the urge to really impress, go on ahead and top off all of the above with a little something extra like briney olives or buttery marcona almonds.
Oh yes, charcuterie is just about as divine as it gets. And it's not necessary time consuming either. With some knowledge or friendly help in the cheese/deli… Read More
Football season has begun and with it means parties complete with burgers, beer, and Buffalo chicken wings.
Because a fantastic spread of indulgences can make winning that much better...and losing a little more tolerable (strong emphasis on a little). Whether you're hosting or you're contributing to a potluck party, you shouldn't have to stress over cooking - leave all that stress and nail-biting for the game!
That's why we're helping you out with 4 easy, tried and true recipes for College Football Saturdays and NFL Sunday and Monday. One recipe for each quarter...and beers for all at halftime!
1st Quarter: Our Own Homemade Guacamole - Yes, this one is a "cheat." But a really, really good cheat. Our delightfully chunky and flavorful guacamole is made fresh everyday in our kitchens using perfectly ripe avocados, cilantro, onion, and tomato. Serve it in a pretty bowl and pair with your favorite tortilla chips and your friends will never know you didn't make it! Or - get extra… Read More