Spring 2024
Travels through Piedmont
Travels through Piedmont
Our latest release
Spring 2024
Travels through Piedmont
This season we are taking you on a journey through the flavors of Northern Italy, including rich egg pasta, truffle, farro, and more.
Highlighted in this release are also the producers we will be visiting during our first Dalla Fonte trip to Piedmont and Bologna in September 2024.
Enjoy everything in your own kitchen or join us on our culinary journey this Fall!
Buon appetito!
This Season’s Vino
Pio Cesare’s Barbera
Pio Cesare wines have a special place at Dalla Fonte.
We first served their wines to celebrate one year in business with our inaugural club members. We then had the chance to meet winemaker Federica Boffa in Seattle for an intimate tasting and will see her again when we travel to Piedmont on our first Producer Tour in Fall of 2024.
Pio Cesare has been producing wine for more than 100 years and through several generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts. Today, the winery is run by Federica, Pio’s great-great-grandaughter, where they continue Pio’s dedication to the terroir of the Piedmont region, producing wines of the highest quality.
This season’s Barbera has a full structure, plummy and complex flavor, with spicy and ripe fruit, blackberry aroma and a hint of toasted tobacco.
Enjoy a glass with each of this season’s specialties.
Quince Vinegar
Perched on the steep Eastern side of the canyon-like valley of the Adige river, Pojer e Sandri is one of the most remarkable wineries of the Trento region. Instead of producing wines in the international style as the rest of the world was doing, they set out to protect and revive the many local grapes of the area and produce wines and vinegars which were almost forgotten.
Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting fruit from the orchards of family, friends, and select farmers in the area, Pojer e Sandri gently press the fruit and inoculate the juice with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the aging process might take anywhere from 18 to 24 months for the right balance of acidity and fruitiness to be achieved.
The unique flavor of quince makes for a perfect addition to greens, fruit salads, or fish.
Acacia Honey
A Nomadic beekeeper, Dr. Paolo Pescia is truly passionate about his bees and the honeys he carefully harvests from them. His unique mono- varietal honeys have a stunning richness, depth of flavor and variety of texture not found in commercially produced mass-market honey.
Traveling the Tuscan coast visiting seasonal flowering areas and protected national parks with his hives, Dr. Pescia’s honeys are the purest distillation of the native terroir. Unpasteurized, unfiltered, and containing no artificial colors or sweeteners, they are the ultimate treat for honey connoisseurs. His Acacia Honey is from a national park in northeastern Tuscany. Golden, liquid honey with strong floral notes that adds just the right amount of sweetness to glazed meats, desserts, or tea.
Tomato Sauce
Dalla Fonte favorite, Allemandi, has created two small batch tomato sauces from local flavors of Langhe, Piedmont.
The first combines Italian tomatoes, olive oil, chestnuts, and Barolo wine to create a depth of savory flavor that is unmatched.
The second combines the same Italian tomatoes and with local hazelnuts creating a rich, nutty flavor. Toss tagliolini egg pasta with either sauce and top with Parmigiano Reggiano to create the perfect pasta dish.
These rich sauces can also be enjoyed as a bruschetta topping or alongside Italian sausage.
Truffle Pate
Alba, a slice of the Piedmont region, is known for its truffle. This Fall we will travel to Piedmont at the start of truffle season and enjoy fresh black and white truffles throughout our culinary stops.
This spread of champignon and forest mushrooms, black truffles, vinegar, salt, and essence of white truffle captures the smells and flavor of truffle season in Piedmont. Hand-crafted by Nicola DeLaurentiis and his wife Paola, their dedication to maintaining a high level of quality, innovation, and aesthetic appeal has won accolades from international and domestic connoisseurs.
Toss with this season’s tagliolini pasta for a decadent experience.
Tagliolini
From the prestigious Langhe zone of the Piemonte region come Pasta Allemandi Piemontese egg pastas.
Maurizio Allemandi, grew up visiting his grandmother’s trattoria – Vascello d’Oro (a trattoria that is still open in Carru today) where he learned that quality raw materials and the passion for quality food are the basis of Italian regional cuisine. Allemandi Pastificio uses only local cage free eggs, durum wheat flour, and the same artisan techniques of Maurizio’s nonna.
Maurizio and his team will welcome Dalla Fonte to his pastificio and nonna’s restaurant for an unforgettable culinary experience in October.
Farinele
In the village of Battifollo on the Cuneo side of the Ligurian Alps, the Biga family bakes small batches of tantalizingly flavored biscotti according to traditional local recipes.
Primo Pan biscotti contain top-quality ingredients, such as eggs from small farms in the surrounding area, organic honey, raw cane sugar, and stone- ground local whole grain flours including organic corn and farro.
These farinele biscotti are created with farro, an ancient grain grown and harvested throughout Piedmont. The rich flavor of farro comes out with each bite. Enjoy dipped in coffee or tea or anytime you are craving a sweet treat.
Dark Chocolate
Torino is considered Italy’s capital of chocolate. In the Piedmont region you can snack on local chocolate candies and enjoy chocolate desserts at every cafe.
Dark chocolate is the preference of Italians which is captured perfectly by Cecilia Rabassi’s miniature dark chocolate bar.
Fragrant, gentle on the palate and never acidic, with notes of toasted hazelnut and malt. A very light-colored chocolate, designed to surprise classic dark chocolate lovers. A blend of cocoa with 70% min. cocoa content. Pampered in marble and alabaster basins.
Ceramic Wine Stopper
We love bringing back small home goods that remind us of our travels to Italy each time we use them in our own home. These hand-painted ceramic wine stoppers can be used in this season’s Barbera (if there is anything left in the bottle!) or the quince vinegar for your little reminder of Italy.
Hand-painted and hand-crafted in Italy by Vietri Ceramics.
Spring 2024
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 curates a collection of his favorite songs for enjoying your Tavola and Tavola + Vino boxes.
Our Spring Release celebrates the flavors of Northern Italy that we will experience on our first producer trip to Piedmont and Bologna in September 2024. To prepare for our adventure, we created a playlist suited for sipping Barbera in wine country this Fall.