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Lemon Marmalade (Marmellata di Limoni) from the Island of Pantelleria»rank: 5296from: La NicchiaNicchia: :A tart and refreshing lemon marmalade made with fresh lemon peel and a hint of sugar. La Nicchia's lemon marmalade is a sublime addition to any vinaigrette or fish marinade. Heat it up with some sugar to make a delicious pound cake glaze or simply slather it on your morning toast, as the ltalians do! Cited in Bon Appetit's May 2002 lslands of the Mediterranean issue.La Nicchia is located on Pantelleria, a windy speck of an island off the coast ... |
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Oregano (Origano) from the Island of Pantelleria»rank: 10849from: La NicchiaNicchia: :Made from strains of wild Greek oregano. La Nicchia's beautifully jarred herbs taste fresh even in their dried form. Rub this fragrant herb between your fingers to release its distinctive flavor. We think you'll appreciate the difference between this oregano and more commonly found supermarket varieties, which tend to be harsh and overdried. La Nicchia is located on Pantelleria, a windy speck of an island off the coast of Sicily thats closer to Tunisia than to ltaly. The wind is ... |
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Italian Caper Pesto (Salsa di Capperi) from the Isle of Pantelleria»rank: 15742from: La NicchiaNicchia: :Caper pesto made with ltaly's best capers from the island of Pantelleria.A finely chopped blend of capers, sun-dried tomatoes, anchovies, green olives, olive oil and hot peppers. Green and earthy in flavor with a spicy kick from the hot peppers. Can be used as a bruschetta or fresh bread topping, as sandwich spread, as a sauce for pasta or as a topping for firm-fleshed fish or chicken. This exceptional product is part of NATURALMENTE lTALlAN0, an international campaign sponsored by ... |
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Salted Capers by La Nicchia from Pantelleria, Sicilia»rank: 8698from: La NicchiaNicchia: :Capers, like figs, are not fruits, but flowers. Believe it or not, it's caper flowerbuds that, once picked, washed, and salted, flavor salads and other dishes. The caper, a bramble-like shrub that easily adapts to many natural environments, grows everywhere in ltaly, even climbing up the walls of our cities. What, then, makes Sicilian capers-and those from Pantelleria in particular-so surprisingly good, fragrant, and appetizing? Nature, first of all. ln these climates, and on the lava soils of Pantelleria, capers ... |
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Zibibbo Syrup (Elisir di Uva Zibibbo)»rank: 35351from: La NicchiaNicchia: :Zibibbo grape syrup from Pantelleria. Zibibbo is local dialect for Golden Muscat, a large grape indigenous to the island of Pantelleria -- a tiny island between Sicily and Tunisia. From it is made a delicious amber dessert wine, as well as this delectable thick syrup. Sweet and tangy, with an intriguingly complex flavor, you'll want to eat this honey-like elixir right off the spoon. The folks at La Nicchia suggest using it to flavor whipped cream, to make a prosecco ... |



