Price per 1lb Cacciatorini Alps  Domestic A pocket-sized salame, popular throughout Italy.

Cacciatorino – Small “Hunter’s” Salame

The cacciatorino came into existence in the end of the 19th century as the commuter friendly breakfast for Piemontese hunters, or cacciatori. The diminutive size of a traditional cacciatorino- less than 2 oz - makes it possible to consume during the course of a single meal.  Italy’s most ubiquitous uncooked salame, caccatorini are usually sold in links of 5, 7 or 10.  The flavor of the salame varies based on combination of spices used to flavor the soft, finely ground pork filling.  Traditionally, a caccatorino would be rich in black pepper and wine, and seasoned with anything from nutmeg to mace, to garlic and cinnamon. 

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/cacciatorini-salumi-p-62.html Tue, 22 Jun 2010 15:40:13 -0500 7.95 USD 62 99934 Alps http://www.almagourmet.com/store/images/cacciatorini.jpg http://www.almagourmet.com/store/pasta-gragnano-spaghetti-alla-chitarra-500gr-p-323.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=323 Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/pasta-gragnano-spaghetti-alla-chitarra-500gr-p-323.html Wed, 16 Jun 2010 00:59:58 -0500 5.95 USD 323 11047 http://www.almagourmet.com/store/images/spaghettichitarra%5B1%5D.jpg http://www.almagourmet.com/store/bottarga-tonno-p-6.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=6 Price per 3 oz (1-piece) Tuna Bottarga is a lovingly pressed and slightly salted, like the mullet's a delicacy. I think it should always be eaten raw (Raw roe!)even if sombody likes steamed with garlic. I like my sliced very finely, "rested" in olive oil for a day or two and then served on a thin slice of hot toasted bread with or without a sliver of Parmigiano Reggiano.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/bottarga-tonno-p-6.html Wed, 16 Jun 2010 16:49:14 -0500 25.00 USD 6 1 11060 http://www.almagourmet.com/store/images/images%5B24%5D.jpg http://www.almagourmet.com/store/soppressata-p-65.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=65 Price per 1lb Soppressata means weighted on the top.It is the Southern Italian Salami par excellence! It is a salami made with meat from different parts of the pig, cut in small pieces, cooked with spices, filled in a jute bag and kept pressed until full consistency is reached. There are many people here and abroad who consider soppressata the best Italian charcuterie.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/soppressata-p-65.html Tue, 22 Jun 2010 15:39:59 -0500 7.45 USD 65 99952 Alps http://www.almagourmet.com/store/images/sopressata.jpg http://www.almagourmet.com/store/parmigiano-reggiano-cheese-p-9.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=9

Price per 1lb Parmigiano Reggiano DOP this is minimun 28 Month aged  Parmigiano-Reggiano is a completely natural cheese, which is famous worldwide as the “King of Cheeses” owing to its unique production, nutritional and organoleptic features.
Its production is governed by a strict Standard, registered with the European Community, because Parmigiano-Reggiano is a cheese with Protected Designation of Origin (PDO), i.e. a product that, based on its distinctive characteristics and its tie to the area of origin, is safeguarded by a system provided by the EU to protect consumers and producers alike.

Therefore, the designation Parmigiano-Reggiano can be used exclusively for the cheese which:  our Parmigiano Regiano is minum 28 month age...

• is produced in the Area of Origin (provinces of Parma, Reggio Emilia, Modena, Mantua right of the river Po and Bologna left of the river Reno)
• is made according to the artisan methods specified in the strict Regulation, that imposes:
  • precise production methods (Production Standard);
  • special diet for cattle (Feeding Regulation for Dairy Cattle);
  • rules for the use of the hot-iron mark (Marking Regulation).

Price per 50gr(1-piece) Grated bottarga Smeralda (macinata)can only be obtained from well-dried whole bottarga pieces.
Only after an accurate selection, grating and sifting a high quality product can be made.

This Sicilian hand packed Italian tuna is dipped in pure olive oil, this first quality tuna is one of the worlds best!

Buy 24 can for $46.00

A large, rigatoni-style pasta.

This unusual cut, typically made only in the area around Naples, can be cooked at the same time with calamari and mezzipaccheri (a half-sized paccheri) to make a single dish. These large, unridged rigatoni-style noodles go with everything from cream sauces to chunky vegetables sauces.

Price per 5lb Guanciale Volpi Domestic Cured pork jowl. This cheeky salume, a kitchen staple in Lazio and Abruzzo, has a rich, slightly spicy, porky flavor.

Guanciale – Cured Pork Jowl

Guanciale, as its name implies, is made using pork jowl - guancia is Italian word for cheek.  This triangular cut is comprised of pure, white fat, streaked with veins of lean, red meat.  To make guanciale, one must salt the cheek and leave it to rest for four or five days. The meat is then washed, dried and sprinkled generously with freshly ground pepper and pepperocino.   After spending at least 3 months in an aging room, guanciale is ready to be served. Found throughout Lazio and Abruzzo, guanciale features prominately in number of regional pasta preparations, including amatriciana, carbonara and gricia.  

By law, the farro della Garfagnana IGP must be cultivated according to the local tradition dating back to centuries ago, which means absolutely no use of chemical fertilizers and/or weed killers. Consequently, the emmer wheat thus produced is in fact a totally organic product. The harvest takes place in summer with the same threshing machinery used to harvest other varieties of wheat. During threshing, the sheaves of farro are detached from the stem, but the caryopses, or grains of wheat berries, remain enveloped in the glumes which enclose the grains tightly, thus the name 'dressed grain'. The maximum production allowed per hectare is 25 quintals of farro vestito.In order to be used, the farro must be freed from the glumes and part of the pericarp (botanical term for the tissue surrounding a seed that develops from the ovary wall of the flower) with a process called brillatura. Traditionally the brillatura was done with special grinding mills, while currently there is simpler equipment which is also easy to use and cost-effective enough to be adopted by relatively small farms. Depending on the method used, after the brillatura the farro amounts to 60%-70% of the initial weight. Since the Garfagnana strain of Triticum Dicoccum has been reproduced locally and the farmers have cultivated it for centuries in the area, the plant is genetically fit for the local environment by now, including soil, climate and growing techniques. For these reasons the farro from Garfagnana has unique characteristics which make it substantially different from other types of emmer wheat produced elsewhere. 

How to use the Farro della Garfagnana IGP
The farro from Garfagnana IGP is once again an appreciated ingredients thanks to its excellent dietary characteristics and the beneficial effects that its fibers have over the digestive process.

It's a grain rich in starch, thus particularly suitable for salted pies, however it is more often used to prepare delicious soups. Paired with beans and vegetables for instance, it makes a simple soup with outstanding perfume and flavor. It's also excellent in cold salads and in the preparation of farrotto (risotto made with farro) with porcini mushrooms.

Production Zone:
Garfagnana, in the province of Lucca, in the northwest of Tuscany.

Price per 6lb Pancetta Beretta Pork belly, cured but not smoked. Savory and sweet, pancetta is bacon’s long-lost Italian relative.

 Pancetta – Cured Pork Belly

The name of this seductive salame derives from pancia, the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, ‘tesa, but in both cases, it is the product of a pork belly’s two to three week sojourn in the salt beds. In addition to salt, the cure normally contains ground black pepper and a choice of spices, which vary based on region and curemaster. Pancetta is generally aged for about 2 months. It can be eaten thinly sliced, like prosciutto, or used in cooking, where its distinct flavor and tender texture go unmatched.  Unlike most American bacon, pancetta is never smoked, except in Italy’s northeastern corner, where an Austrian-imposed preference for smoked meats persists.

Price is per 1oz Fresh White Truffle Season available from September to end of December. This  White Truffle, has a strong hint of ripe cheese with a presence of garlic.The all together Aroma becomes more and more powerful as the season improves.The White Truffle or Alba Truffles comes from the northern region of Italy. It is of a yellowish/gray color. The shape is irregular and it is often likened to a potato. Also the common potato is a "tuber". White Truffles vary in sizes from a walnut to a fist. Always eat white truffles raw! Occasionally there are exceptional truffles that weight a pound or more (See picture!).

Azienda agricola Dante Gangi” is a farming company with around 80 acra of land located in Petralia Sottana about 15 km from Resuttano.Our company is specialized in the production of oregano; it is an organic product cultivated in our farm in the heart of Sicily near the mountains Le Madonie.The average annual production of oregano is in the order of 50000 kg. We are in compliance with international and European Regulation 2092/91 and our product is controlled by I.C.E.A. This is why Azienda agricola Dante Gangi intend to address not only the local markets, but also foreign countries, confident it can offer selected markets a very high quality product.

Price per 16lb ParmaCotto Ham- Cooked Ham Our signature prosciutto cotto, or steam-cooked ham, is delicately flavored and pleasantly pink. After several days of brining, our boneless ham is steamed cooked until juicy and tender.

Il Parmacotto – Cooked Ham

Loved by Italians, prosciutto cotto is Italy’s top-selling salume.  Its gentle, yet mildly spicy aroma and soft-pick color are instantly alluring. Thanks to decades of experience, Parmacotto has mastered the delicate art of cooking ham.  Fresh, boneless, pork legs are injected with brine and tumbled, or massaged, to evenly distribute the brining liquid. The legs are then pressed into molds, to give them their signature oval-shape, then steamed for anywhere from 18 to 22 hours, depending on the weight of the leg. After cooking, the ham is cooled and vacuum packed to preserve the flavor and texture. Low in both fat and salt, prosciutto cotto is an essential part of the Italian diet.

   With its capacity to absorb condiment and to keep its bite, “Riso Nano Vialone Veronese I.G.P.” presents itself to gourmets from all over the world as the leading risotto rice, the expression of a typically Italian gastronomic tradition. Moreover, with its distinct fragrance, it adapts perfectly to the taste and imagination of each of us.

   Since 1996, products bearing the prestigious European mark I.G.P. (Protected Denomination of Origin), have included Nano Vialone Veronese Rice, a masterpiece of Italian rice-growing, the roots of which are pushed deep into the limpid karst spring waters which furrow and flood the fertile lands of the Veronese This excellent rice is the product of a land, culture and typical Italian tradition for living and eating well.

Karst spring and spring waters emerge plentiful in the area of the Veronese plain where “Riso Nano Vialone Veronese I.G.P.” is grown and this draws its prestigious qualities from the purity of these waters. They run continuously, furrowing and soaking rich soil, mixed with lime and sand. These waters are vital for the paddy fields which they flood. Seeds germinate in these limpid waters and it is here that young plants find protection from the cold spring nights. The rice grower uses his know-how to regulate their flow to support the phases of growth.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/mortadella-p-48.html Tue, 22 Jun 2010 15:52:52 -0500 79.00 USD 48 9992 Parmacotto http://www.almagourmet.com/store/images/pro_mortadelle%5B1%5D.jpg http://www.almagourmet.com/store/pasta-gragnano-ferrazuolii-500gr-p-328.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=328 Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/pasta-gragnano-ferrazuolii-500gr-p-328.html Wed, 16 Jun 2010 00:56:59 -0500 5.95 USD 328 111103 http://www.almagourmet.com/store/images/ferrazzuoli%5B1%5D.png http://www.almagourmet.com/store/pasta-gragnano-tacozzette-500gr-p-335.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=335 Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta.

]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/pasta-gragnano-tacozzette-500gr-p-335.html Wed, 16 Jun 2010 01:01:25 -0500 5.95 USD 335 103 http://www.almagourmet.com/store/images/taccozzette%5B1%5D.jpg http://www.almagourmet.com/store/pecorino-tartufato-cheese-p-306.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=306 PECORINO WITH TRUFFLES
Price per 1lb The king of delicatessen, the emperor of taste. A delicate and soft pecorino cheese with aromatic and tasty pieces of truffles inside. The best of the best!!!


]]> info@almagourmet.com (Alma Gourmet Ltd.) http://www.almagourmet.com/store/pecorino-tartufato-cheese-p-306.html Mon, 21 Jun 2010 19:50:22 -0500 19.50 USD 306 1103 http://www.almagourmet.com/store/images/16%5B1%5D.jpg http://www.almagourmet.com/store/pecorino-toscano-p-304.html http://www.almagourmet.com/store/index.php?main_page=product_reviews&products_id=304

SEASONED PECORINO TOSCANO DOP
Price per 5lb Pecorino Toscano D.O.P Stagionato (120day) This sheep’s milk cheese is made by following the rules of production established by the “consorzio del pecorino toscano”, only milk from certified areas of Tuscany is being used in manufacturin. (Mature, maturation period - 120 days, shelf life - 150 days)

Price per 18lb Prosciutto di Parma DOP Antica Salumeria Rosi Red Label aged 16 month minimum. Prosciutto di Parma is the "Ferrari" of Italian cured meats. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried anywhere.  

“Il Nostro” Prosciutto di Parma Salumeria Rosi – Cured Ham from Parma

Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pig’s must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 lbs, and a minimum age of 16months. The meat is then moved to production facilities in or near Parma, where the salting and aging of the pig’s hind thigh is carefully monitored. The meat is covered with salt and kept under constant supervision for 3 weeks. Then, the residual salt is removed and the prosciutto is transferred to a humid environment, furthering the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process. Our prosciutto di Parma is aged from 18 up to 36 months, creating a range of flavors and textures. In order to enjoy prosciutto’s delicate, complex aromas and sweet, seductive flavor, it should be thinly sliced, either by hand or machine, and consumed immediately.

Price per 5lb Speck Ato Adige DOP – Cured, Smoked Prosciutto Dry-cured and lightly smoked ham from Italy’s Alto Adige. Its garnet color, smoky aroma and mountain flavor are unmistakable.

Italian speck, or dry-cured, smoked ham, can be traced back to the 13^th century; however, the name itself didn’t enter the common use until the five centuries later. Originally produced by farmers isolated in the mountains of Alto Adige, speck’s popularity and production has spread to other regions of Italy. Speck is made from a pig’s rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 days, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread. 

Buon Appetito

Alfredo

Price per 14lb Parmacotto Roasted Ham A fresh, boneless hind pork leg, steamed then roasted for a total of 14 hours.  Imported directly from Parma, its mild flavor, tender texture and golden exterior is beyond compare.

 Prosciutto Arrosto – Roasted Ham

Fresh pork legs, seasoned with rosemary, sage, thyme and garlic, are steamed slowly in gradually increasing heat to keep the meat as tender as possible. At the end of the cooking process, the steam is released from the oven, and the ham is gently roasted until it becomes golden brown on the outside. This two-step cooking method makes for a ham unrivaled in tenderness and mildness of flavor. Imported from Parma, Italy, this roasted ham is an excellent starting point for exploring the fine world of Italian pork products. Serve together with other affettati—Italian for “sliced meats”—or paired with seasonal vegetables, potatoes or slow-cooked beans.

Smoked tuna is delicious and a big success since we started to carrie back in the early nineties. Finely sliced, sprinkled with lemon and garnished with mache or other lettuces is served as an appetizer or on small toasts as finger foods at parties.  It is a delicious and unusual alternative to smoked salmon and is best served as an antipasto with lemon juice, olive oil and black pepper.

This exquisite white truffle oil can be used to finish a number of different dishes. Drizzle on mashed potatoes, fresh greens, steamed vegetables like asparagus, risotto or salad dressings for an extra burst of flavour. Unlike most other white truffle oil on the market, the Asaro white truffle oil is Kosher certified.

Minced Hot Peppers from Calabria

Price per 18lb. Prosciutto San Daniele, is not only a Prosciutto, but also a place. A magical one, just a stone's throw from the Pre-Alps, lapped by the shores of the river Tagliamento. It is right here, in Friuli, that San Daniele ham has found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth, which is recognised and loved throughout the world. Let's discover its history and development, starting as early on as the Celts, followed by the Romans. right up until today. Let's find out about its assets, its nutritional qualities and the whole production world that makes it one of our tradition's unique and inimitable treasures

San Daniele Prosciutto is more savory than its Parma counterpart. This prosciutto is aged minimum 18 months. freshly sliced.

In November, after the campaign has "immediately"At least two frosts, it is time to collect the Radicchio late. The father of all the greens in the Veneto is not yet ready to reach the plates of his countless admirers. It will be the resurgence of water and the expert hand of farmers to enable them to express, in a few weeks, all its beauty, its crispness, its unique taste, the joy of the most refined palates.

Carnaroli Rice is particularly suitable for risottos due to a grain rich in amylum starch, which contributes to its notable firmness. Carnaroli rice has a large and long grain. Carnaroli rice is perfect for exquisite rice dishes. Carnaroli is appreciated by professional chefs and recommended for risottos and fine dishes. Carnaroli is a rice suitable also for rice salad and rice timbale.

Shrimps and Rucola Risotto Ingredients for four - 300 g. of  Carnaroli Menotti rice - 600 g. of fish broth - 150 g. of unshelled prawn tails - 1 bunch of rucola - 1/4 onion - 1 carrot - 1 garlic clove - 1/2 stick of celery - 1 bay leave - 2 dessert spoons of extra virgin olive oil - 1 dl. of white wine - salt, chilli, white wine. Preparation Roughly chop the onion, carrot, celery and soften them in the pan with a drop of extra virgin olive oil. Add the bay leaf, the shrimp skins, the dl. of white wine, water and boil for approx. 45 minutes. In another pan toast the rice and add the strained fish broth, mixing carefully. Cover and lower the flame to the minimum. In another pan soften the finely chopped garlic in a drop of extra virgin olive oil, add the chilli and the Shrimp, brown for a few minutes, season with salt and white wine. Half way through cooking the rice add the shrimp from their pan, stir carefully. When cooked add the rest of the extra virgin olive oil and the rucola cut in strips. Serve

Buon Appetito

Alfredo

Price per 8lb our Finocchiona Salumi Colombus is seasoned with fennel seeds which give it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork chosen from the shoulders. We use a imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste, finocchiona is made to star on an antipasto platter.

price per 4lb Gorgonzola Primaluna Cheese DOP-POD  it's greenish veins and unmistakable flavour, Gorgonzola is the “green” table cheese famous worldwide. It was created around the year 1000 in the province of Milan, to be exact in Gorgonzola, the town it is named after and is still today made from pasteurised milk from just one milking session with the addition of enzymes and selected moulds necessary for turning it into a blue cheese. It is then aged for about 60 days at 4-6°C.  Gorgonzola cheeses are closely looked after by expert cheesemakers who carefully follow the whole production path, guaranteeing the high quality of a product with an inimitable mild taste. 

 Dolcegusto (sweet flavour), this is the creamiest and is particularly adapted to the national Italian market.

Respecting a millennial tradition which combines the sun, the land and the grain with the wise mankind's work, the flour and the clear spring waters, in Sardinia we produce an ancient recipe, the Carasau bread. Well-known with the name "Carta da Musica", the thin sheets of Carasau bread are an ideal companion for pork products, cheeses and fish starters.

The origin of baking, including the Sardinian bread-making, goes back thousands of years, and it has always been the principal element of human nutrition. The process of baking (grain, water, salt and yeast) is different depending on the use of the bread. The Carasau bread is originating from Nuoro: the shepherds used to spend long periods alone in the fold, in the countryside, far away from home, so they needed a type of bread that could last longer.

Codfish Loins

Indicidualy packed.

This loins make an excellent and easy to use entrée.

Thick pasta rings cut to look like sliced calamari (squid).

Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying tecnniques, the Cooperativa crafts pasta of unbelievably rough texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the artisan traditions behind the legendary Gragnano name. Says Cooperativa president, Antonio Marchetti, in the Washington Post, "Real pasta can be forgotten if we are not careful."

This exotic and unusual cut, shaped like a plump calamari, is delicious tossed with fresh seafood or tomato-based sauces.

Meat of sea urchins fished in the uncontaminated waters of the Pacific Ocean. A very refined high quality gourmet speciality. Ideal as spaghetti sauce or for garnishing canapés, pieces of toasted bread and salads.Great in combination with Bottarga.

Sea Urchin Souce 70gr