ABBA Red Cabbage and Apple Salad

This sweet and sour red cabbage side dish goes great with just about any dish, but is a favorite with ham, pork, and Polish sausage. Made from premium, fresh, Polish ingredients, the Agrosik brand stands for quality and reliability. Agrosik... was established in 1998 in Warsaw, Poland. This award-winning producer of fruit and vegetable preserves constantly develops innovative production methods, but follows traditional recipes to ensure premium flavor and quality. Agrosik products are made from specially selected, top quality fresh fruit and vegetables grown in an ecologically pristine region of Poland. The company does not use artificial preservatives or other chemical additives in any of its production. read more

Il Forteto

Contrary to what many people think, a honey's color, consistency, and flavor do not derive from the bee, but from the source of th...e nectar. Some flowers produce nectar that creates a darker and stronger flavored honey, while others yield a lighter and more delicate recipe. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. Castagno (Chestnut) Honey is smooth, creamy, dark and rich, with the woodsy undertone of chestnuts. Although honey is the sweetest of foods, chestnut honey has an earthy, semi-sweet essence that is very sensuous. Italians spread it over Gorgonzola melted on bread, but it is also an excellent choice as a glaze for sautéed chicken breasts or baked acorn squash. No honey should be fed to infants 12 months or younger. read more

iGourmet

So many truffles you can barely see the butter! A favorite on top of steak, a delicious addition to pasta, and an ideal seasoning ...for braised, steamed or sauteed vegetables. For flavor-per-ounce, this has to be the truffle's shining moment. Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms to make a fettuccine sauce. Brush over toast and float on top of soup. read more

iGourmet

The white truffle hails from Italy's Piedmont region, and has an earthy, garlicky aroma and taste. This decadent treat adds armoma...tic flavor to any menu. It will jazz up risottos, baked potates, and asparagus. read more

iGourmet

These crispy baked crackers from Tuscany are made with extra virgin olive oil and other natural Italian flavors. Perfect for dippi...ng, they are a must when setting out an antipasto selection. Imported from Italy and handmade without preservatives, Crostini Crackers are the perfect complement to any cheese or spread! Available in five wonderful varieties. read more

iGourmet

Thick and creamy, Bee Raw's Star Thistle honey has soft notes of cinnamon and a long, sweet finish. This honey comes from an Apiar...y in Colorado, where the wild star thistle grows wild. Native to the Mediterranean Basin, star thistle is a thorny plant that for a long time was only thought fit to be food for goats, but this honey shows that the work of bees can even make gold from a lowly weed. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Enticing and surprising, Bee Raw's Orange Blossom honey takes your senses on a journey through the orange grove. Notes of citrus a...nd the tangy rind are playfully intertwined in a not-too-sweet captivating finish. Harvested from an Apiary in a real Florida Orange Grove, we love this bright and lively honey on Manchego and other aged sheep's cheeses. It's also perfect in tea, lemonade, or a pitcher of classic Southern sweet tea. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor, and aroma. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

Produced in May in Trento, Dandelion honey is instantly recognizable by its characteristic bright yellow color. Called tarassaco i...n Italian, the nose is pungent sulfur, ammonia and milky, with hints of wet hay, aromatic root and cheese crust. The palate is medium sweet, with notes of vanilla and a delicate tinge of chamomile in the final. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

iGourmet

In the Basque region of the Pyrenees, Agour produces a wide range of exceptional aged sheep's milk cheese, from P'tit Basque to Os...sau-Iraty. These cheeses pair wonderfully with local dark cherries, which is a classic Basque treat. Now, Agour has cooked these same dark cherries down into this thick, rich spread. Made of 65% dark cherries and sweetened with cane sugar, this spread is divine with your favorite aged sheep's milk cheeses. read more

Mieli Thun

This honey is produced in May in the very heart of Val di Non, Italy, where innumerable apple trees bloom. Called Melo in Italian,... its color is light brown with gray and greenish reflections in the light. The first note is the aroma of apple cider followed by a hint of grass, sap, moss, and baked dessert apples. The taste is incredibly smooth, and follows the fragrance with a flavor of flowers and fruit, followed by the texture of thistle and artichoke stew. Mieli Thun's small, family-run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

Produced between July and August in Trento, Italy, when bees collect the sugary secretion from fir tree parasites. Called Melatata... d'Abete in Italian, Fir Honeydew honey shows rare and complex characteristics. Colored dark amber, sometimes with greenish hues, it presents a woodsy fragrance of resin and balsam. On the tongue it is very persistent to the palate, not very sweet and with marked tones of malt and caramel with smoky hues. This rich, dark honey is perfect for fans of Chestnut or Buckwheat honey. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

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