Fall 2022
Fall 2022
Dalla Fonte's Fall Release
Dalla Fonte's First Release
Our first release
Fall 2022
Autumn Harvest
It’s finally here! This season’s box is packed with delicious, hard-to-find Italian specialties that represent all of our favorite smells and tastes of Autumn in Italy.
Scroll below to learn more about each hand-selected item, how to enjoy it, and link to our blog for even more recipes and recommendations.
And since Italian food isn’t complete without music, Mike has created a playlist to enjoy in the background and set the stage for your Tavola Italiana.
Buon appetito!
Fall 2022
MIke's Playlist
According to Mike, the only way to prepare a meal or sip a glass of wine is with music playing in the background. So each season he will curate a collection of his favorite songs for enjoying your Tavola and Tavola + Vino boxes.
Taralli a Finnochio
Taralli are Italian crackers typical of the southern regions and now widely served on anitpasti plates everywhere. Taralli al Finocchio are a crunchy-baked, ring-shaped snack flavored with extra virgin olive oil and aromatic fennel seeds. These are perfect for enjoying your eggplant caponata, layering with cheese and truffle honey, or even dipped in red wine (try it!).
The producer, Vero Lucano, is a collective of artisan bakers located in Matera of the Basilicata region of southern Italy. They create handmade breads, taralli, and pasta using the historical recipes of Matera and the highest quality durum wheat cultivated in the Basilicata region since the 14th century.
Ingredients: Durum Wheat Flour, Extra Virgin Olive Oil, Fennel Seeds, White Wine, Natural Yeast
Eggplant Caponata
Asaro’s eggplant is a traditional Sicilian dish that combines savory, sweet, and sour flavors in one creamy caponata. It is perfect served as an appetizer over crusty bread or taralli. We also pile it on to chicken and fish dishes. And our favorite way to enjoy it…from a spoon!
Produced by the Asaro Family in Sicily, their philosophy is that all products are organic, sustainable, and farm-to-table. Their extra virgin olive oils are made from manually-harvested and pressed olives which carry the flavor and history of the land as well as the love of the Asaro family.
Ingredients: Eggplant, Onion, Tomato Sauce, Celery, Vinegar, Capers, Olives, Basil, Sugar, and Salt
Pesto Pistacchio e Mandorle
This nutty pesto is crafted from a traditional Sicilian recipe using two of the most distinctive ingredients of the island: pistachio and almond plus the addition of salty Sicilian cheese. This pesto has a sweet flavor and an aromatic scent. Excellent as a pasta sauce, appetizer on bruschetta or roasted meats. Remember to dilute and saute the pesto with pasta to melt the cheese and spread the sauce.
Segreti di Sicilia carefully selects the best Sicily has to offer to create culinary masterpieces. Their aim is for every product and ingredient in every jar contain a glimpse into their land and their culture.
Ingredients: Pistachio, Almonds, Frantoi Cutrera EVOO, Cosacavaddu cheese, sugar, black pepper, nutmeg
Pastificio Morelli Busiate
Busiate are a long, spiraled pasta typical of the Trapani region in Sicily. Their coiled shape takes its name from the Sicilian word for a local Mediterranean grass, busa, around which the dough was traditionally wrapped. Perfect to absorb a variety of flavorful sauces, especially pesto.
The Tuscany-based Pastificio Morelli creates pasta with an extraordinary and unmistakable flavor. Drawing on 150 years of experience, the family-run business maintains grain germ in the dough, cuts and hangs the pasta by hand, then air-dries each shape over 36 hours.
Ingredients: Durum Wheat Semolina, Water, Wheatgerm
Le Ferre Autentico EVOO
This bold finishing oil is mdae from hand-harvested Coratina and Frantoio olives. Warm on the palate with a peppery finish, this EVOO is perfect drizzled over pasta dishes, soups or stews.
Le Ferre is an Apulian company that produces and packages the highest quality extra virgin olive oils. Their olives are grown in the countryside of Castellaneta, known for its particularly fertile soils. It is here, on a small plot of land inherited from peasant grandparetns, that Le Ferre harvests their olives from centuries-old trees.
Acacia Honey and White Alba Truffle
This sweet, floral honey is infused with the rich umami flavor of white truffles. It pairs especially well with hard aged cheeses such as parmigiano reggiano, pecorino, and castelmagno. Drizzle this honey over white pizzas and flatbreads, over a simple ricotta crostini, or even Greek yogurt for a uniquely luxurious experience.
The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Domenica, founded the company to celebrate their home’s most prized delicacy. Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.
Ingredients: Acacia Honey 99%, freeze-dried white truffle, fresh truffle
Guido Gubino EVOO Chocolate
This sea salt cremino was named the “best praline in the world” from the Academy of Chocolates in London. Crafted with layers of Gianduja chocolate, Ligurian EVOO, sea salt from Cervia and hazelnut grains; it is the perfect ending to any Italian meal.
Guido Gobino has been crafting chocolate since 1964 under the apprenticeship of his father, Giuseppe. Guido focuses on original recipes from Turin with the highest quality ingredients.
Ingredients: Sugar, Piedmont Hazelbuts, Whole Milk Powder, Cocoa Butter, Extra Virgin Olive Oil, Sea Salt, Non-GMO Soy Lecithin, Vanilla Extract
This Season’s Vino
Each of our Tavola + Vino boxes include a 2018 bottle of Ricasoli’s Rocca Guicciarda Chianti Classico DOCG Riserva. Rocca Guicciarda was one of Ricasoli’s most important estates offering a complex and traditional wine with an intense ruby red color.
Ricasoli is the most representative wine producer in the Chianti Classico area. With its gentle hills, velvety valleys, and thick woodlands of oaks and chestnuts, the 1,200 hectares of property include vineyards and olive groves. The history of the Ricasoli family has been linked to wine since the year 1141 when they were one of the first families to dedicate themselves to the improvement of the vineyards in the Chianti area.
Grape Varieties: Sangiovese 90%, Merlot 10% harvested in mid-September and early-October 2018