We have traveled the world uncovering what’s new and delicious in gourmet fare. Here are a few of our most recent, must-try discoveries.
ATTILIOS Cherry Balsamic Vinegar ATTILIOS Blood Orange EVOO 1 Steelhead (rainbow trout) Salt and freshly ground black pepper to taste Lightly grill (or sauté) fish as desired. Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and...read more
1 cup frozen sweet cherries, thawed and drained 3 Tbsp. ATTILIOS EVOO, 1 cup sugar ½ cup ATTILIOS Cherry Balsamic Vinegar 2 cups pecans 3 heads Belgian endive, cleaned 1 Tbsp. shallots, finely chopped 2 oz. baby spinach, cleaned Salt and pepper, to taste 1 head Bibb...read more
2 Tbsp. confectioners’ sugar 1/2 plus 1/3 cup mascarpone cheese, room temperature 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda Pinch salt 1/3 cup sugar 2 large eggs 2 cups buttermilk 1 tsp. vanilla 1 tsp. finely grated...read more
Dark Traditional Aged Balsamic Vinegar
This balsamic vinegar from Modena is so smooth you could sip it after dinner. Use it as a drizzle on aged cheeses, cured meats, and fresh fruit or as a dessert sauce for vanilla ice cream and strawberries. Makes a great marinade or a fabulous finish on your salmon.
Extra Virgin Cold Pressed Olive Oil
Our unfiltered extra-virgin olive oil is made from the finest late-harvest olives. We chose it as our house oil for its extraordinary quality and taste – smooth and buttery, with a light peppery finish.
Meyer Lemon Infused Olive Oil
Meyer lemons are a cross between oranges and lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil.