Eat, Love, Ciao Passport Italy

The last two weeks have been packed full of Italian taste treats as far as the eye can see. As we say ciao to this year's Passport Italy, there is no reason to be sad, because so many of our and your favorite goodies are going to stay stocked on our shelves for months to come.

Below is a list of some of our favorites Passport Italy finds that will be available for you all year:
  • Liguori di Gragnano Pasta: Bronze cut, air-dried slowly for more flavor, and made with grain that has a higher percentage of protein nutrition and flavor, in Gragnano, a municipality in the Province of Naples.
  • Franci Olive Oil: From the most awarded olive oil producer in the world, we will add Franci Bio, IGP Toscano, Fiore del Frantoio, Frantoio Franci, and Le Trebbiane to our permanent collection.
  • Caffarel Gianduia: From the Piedmont region, Gianduia are a mix of creamy cocoa and hazelnut, and the melt in your mouth candies from Caffarel are the best in Italy and Central Market.
  • Ferrarini Butter: This rich and extra creamy butter can only be described as delicious. Made from the cream that rises during the production of Ferrarini's Parmigiano-Reggiano.
  • Via Emilia Semifreddo: Both chocolate and Frutti di Bosco are to die for and the single sized servings of semifreddo are a perfect warm weather treat. 
  • Mario Fongo Grissini and Flatbreads: The "village bakery" that creates these light as air crackers and bread sticks in Rocchetta, Tanaro in Piedmont, knows how to craft the perfect accompaniment to any cheese and salumi plate.
  • Tre Numeri Parmesan: Hand selected from tre numeri dairy number #416 in the heart of the Reggio Emilia province and aged 24 months for intense flavor and a crunchy, crystalline bite.
  • Così Com’è Tomatoes: The freshest tasting canned tomatoes ever! These small, sweet, whole red Datterino tomatoes are hand harvested at the peak of ripeness.
  • Sfogliatelle: The word "sfogliatelle" means many layers or leaves. And this breakfast pastry with orange and citron ricotta enclosed in very crisp thin layers is a new staple in the bakery.
  • Cannoli: "Leave the gun, take the cannolis" is not a suggestion. Our cannolis with imported Sicilian sheep's milk ricotta are worth the hype.
  • Barone Ricasoli Brolio: Chianti is a classic and this Chianti Classico produced at the oldest family-owned winery in the world is a reason why. 
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