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The Best of Italy

Yellow Fairy Dust – Add a Little Magic to Your Plate
Ever wonder why food in Italy just seems to taste better? Aside from the fact that the olive oil is fresh, the balsamic is real, and the pasta is hand-made using local semolina flour and extruded through traditional bronze dies, there are a few secret ingredients that are pretty much only available in Italy that make Italian dishes special – and hard to replicate. Meet secret ingredient #2: Wild Italian Fennel Pollen. Fennel pollen is exactly what it sounds like; it’s made from fennel flowers picked at full bloom. The plants are then dried and the pollen is sifted out, creating a seasoning that has the flavor and aroma of fennel, but with far greater intensity. Nothing is added to this beautiful golden-green dust - its incredible flavor and aroma stands on its own! Read more…

BUY WILD ITALIAN FENNEL POLLEN
Buy Wild Italian Fennel Pollen

Acetaia San Giacomo – The Great Traditional Modernist
Or is that a Modern Traditionalist? Either way, Andrea from Acetaia San Giacomo is above all else a balsamic artist. In the mid 1990s, he took over the work of maintaining the acetaia and producing its noble liquid. A lawyer by trade, balsamic master wasn't his first profession, but in the late '90s Andrea was persuaded to produce Balsamic Tradizionale. He then moved the operation, barrel-by-barrel, to the attic of his own modern house ......... Read more…

BUY SAN GIAMCOMO BALSAMIC
BUY SAN GIAMCOMO BALSAMIC


Congratulations to our Contest Winners!
Click here to learn who won and what the mystery plant is. Thanks for participating, and look for our next contest soon.
Ceylon Cinnamon Bark


Organic Reed Avocados
Reed vs. HaasIf you love avocados, these are a variety you won’t soon forget. Big, creamy, delicious! They have a much higher meat-to-pit ratio than your average Mexican Hass avocado, and are much more flavorful than Bacons or Fuertes. Bet you can’t eat more than one…!

Read more about Reed Avocados.


ChefShop.com Cooking Classes
Cooking the Pantry Series
ChefShop.com Cooking ClassesI know everyone is busy this time of year. So, cooking classes are a great way to cook three birds with one stone: improve your life (by improving your diet – not to mention saving money because you will be cooking more at home), bond with friends (or make new friends), and get a great meal (with wine too…) Classes are $45, and they are all inclusive. Space is limited to 10 people per class, so don’t wait … gather your friends, get your calendar out, and make a culinary date you won’t forget. Classes are taught by chef and professional cooking instructor, Lauren Feldman (pictured at right with Chef Jacques Pepin).

Heirloom Grain Workshop (Wednesday, October 27th)

Bean Workshop (Wednesday, November 3rd)

Holiday Workshop (Wednesday, November 10th)


Time to Start Planning For
Holiday Smoked Turkeys and Hams
It's time to start thinking about your Holiday feast. With a 114-degree heat wave going on in LA this past week, it’s hard to believe that the holidays are going to be here - and real soon. We are offering Rick’s award-winning Naturally-raised Heritage Berkshire Smoked Hams and Naturally-Raised Free-Range Smoked Turkeys again this year. This is a reminder to start planning. because soon we will have to give Rick a count for Thanksgiving (and soon thereafter, Christmas) – and we want to make sure we order enough this year. Last year we under estimated, and we don’t want to do that again. So, start thinking about it now – and then reserve yours soon. We don’t charge until we ship.

Naturally-Raised Heritage Berkshire Smoked Hams – Thanksgiving

Naturally-Raised Heritage Berkshire Smoked Hams – Christmas

Naturally-Raised Free-Range Smoked Turkeys – Thanksgiving

Naturally-Raised Free-Range Smoked Turkeys – Christmas


See What You Missed In Previous Newsletters

GET READY FOR BAKING SEASON

SAPORI DI NAPOLI – CREATING THE PERFECT PASTA

NEW INEXPENSIVE SPANISH AND ITALIAN CHOCOLATE



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This Week's Recipes
People love fennel pollen. It starts with the first whiff, like a first kiss, and once you take it home, you can’t believe you lived this long without it! Here is a list of great recipes to jump start taste buds. Wild Italian Fennel Pollen makes life light and sweet!

FENNEL POLLEN ROASTED CHICKEN

FENNAL POLLEN ENCRUSTED MAHI MAHI

FENNEL POLLEN RAVIOLI

TROFIE WITH FENNEL POLLEN PESTO


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