Specialty Foods

A little sweet (from the piquillo peppers) plus a little spicy (from the Limo peppers) equals a lot of flavor. We love this jam on grilled cheese, roasted with veggies, or thinned with some water or stock and used as a stir-fry sauce.

Deeply savory, delightfully sweet, and so delicious you’ll enjoy it by the spoonful! We love this onion jam slathered on grilled cheese, burgers, roasted meats, and grilled veggies.

The Amor sisters keep the recipe for these decadent cocoa-dusted caramelized pecans with coffee and dark chocolate a carefully guarded secret. They are deeply satisfying, with the slight bitterness of the coffee offsetting the sweetness of the chocolate and caramelized pecans. Crunchy and seductive, they are a true pick-me-up!

This homemade jam from Óbidos is made with tomatoes, a bit of sugar, and a touch of cinnamon. The luscious flavor balances fruitiness and acidity. It is typical in both Portugal as well as northern Spain, and is often paired with fresh cheeses.

Mitica Taralli are made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others. Their richness and full flavor make them far more special than any ordinary cracker. These hearty twists are made with genuine Fulvi Pecorino Romano and black pepper.

Beloved for its bright, emerald-green color and fresh, sweet flavor, the Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation, a key step that locks in their natural brightness and mild flavor.

Beloved for its bright, emerald-green color and fresh, sweet flavor, the Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation, a key step that locks in their natural brightness and mild flavor. Pair with Brie.

These traditional (vegan) Dolmas are lovingly stuffed with a mix of creamy Arborio rice, onion, mint, and dill. The most tender, early-harvest grape leaves are used and every Dolma is stuffed and wrapped by hand. Serve with Feta and pita bread or warm in the oven with tomato sauce.

The history of butter in France can be traced back hundreds of years. The quality of their butters is reflective of the milk produced from the local cows. Beurre de Baratte, translated as “churned butter”, is made using the Baratte process, which was developed by French butter dairies. The Baratte process creates that famous French butter taste and texture by separating...

It took a lot of searching, but we found the best Taralli in Puglia. Mitica® Taralli are made with extra virgin olive oil and white wine, adding layers of flavor and contributing to a pleasantly crumbly texture that is not too dry like so many others. Their richness and full flavor make them far more special than any ordinary cracker.