We have already shared a few of our top picks for gifts this season. However, sometimes it’s nice to treat yourself. Here are five “don’t miss” goodies that we think you will enjoy!
Robiola di Capra in Foglie di Castagna – This is a very special cheese. Made purely with goat’s milk, it is a Piedmontese robiola wrapped and aged in chestnut leaves. When young, the cheese has a thick, cakey texture similar to a young chevre, but with a beautiful richness of flavor. As it ages, the cheese starts to mellow and through contact with the leaves, it develops an almost wine-like aroma and flavor. This is one of our favorite party cheeses as the leaves can be opened up and used as a natural frame for the cheese.
Rabbit Pâté – Our charcutière, Julie, makes a wide range of delicious goodies with humanely-raised meats. However, it is her Rabbit Pâté that has been garnering all sorts of attention this year – currently a finalist in the Good Food Awards, it was also recently featured in Bon Appétit. Studded with pistachios, it looks lovely on any charcuterie plate.
Maglio Fichi – To make these delectable treats, dried cilento figs are carefully split open and hand-stuffed with thin slivers of candied lemon peel and almond. Each fig is then enrobed in a thick coating of Maglio’s exquisite dark chocolate. One of these fichi is a perfect finale to your holiday meal – perhaps with a glass of vin santo!
Antonia’s Old Fashioned Mustard – Much anticipated by staff members, this mustard arrived in our shop for the first time just before Thanksgiving. Made in the Netherlands by Margreet and Harold Knobben, it is a small-batch, wholegrain mustard. Perfect for use on sandwiches, blended into a salad dressing, alongside roasted meats or paired with Julie’s Rabbit Pâté and a few cornichons. A great all-rounder!
Bottega delle Api Limone Honey – In a taste test, Ed Behr and his team at The Art of Eating chose this honey from among forty – it was “the favorite of every taster.” We agree that it is exceptional. Made from the nectar of lemon blossoms found in groves scattered along the Amalfi Coastline, it pairs beautifully with cheese, including Robiola di Capra in Foglie di Castagna.