Organic Gourmet Food

Acquerello is the rice grown, aged, whitened and packed in Italy on the Colombara Farm by the Rondolino family. Acquerello is appreciated by some of the most famous professional chefs and according to Alain Ducasse 'Acquerello is the Rolls Royce of rice'. Acquerello represents the superior form of white rice belonging to the Japonica subspecies. It combines the essential nutritional values of brown rice with the cooking characteristics of superior white rice, absorbing cooking liquids and flavor... MORE INFORMATION

Maybe the only thing you need in addition to this cracker is tomato soup. You have you artisan hand-made cracker and the cheese; just an alternative to the traditional grilled. cheese. This Castleton cheese cracker is made with AleHouse Cheddar from Vermont Farmstead Cheese Company; an award-winning ingredient in an award winning cracker. Whitney Lamy’s Castleton crackers are hand-made, hand cracked and thus rustic in appearance and a great complement to soups salad, dips, sauces, pate or just... MORE INFORMATION

This Greek balsamic vinegar is made in the Argolis region of Greece by a family owned and operated company; the Olive Crate. This specific balsamic vinegar has a luscious, distinctive flavor and aroma and will do well in soups and stews, or over seafood, meat or chicken. It is made from ripe organic Agiorgitiko grapes, St. George grapes, that are aged in French oak barrels. Add it to your salad for some extra flavor.... MORE INFORMATION

Cavatelli Pasta a relatively small pasta shell that curved and the long side is rolled, kind of resembles tiny hot dog buns. It is a pasta from the southern regions of Italy. This pasta shape is often served with thicker sauces and does also great in salads. Sfoglini is a Brooklyn based producer of small batch, freshly extruded pastas made from some of the finest organic flours produced in America. Sfoglini are generations of ladies in Bologna who make pasta by hand. Steve and Scott named their ... MORE INFORMATION

This typical Ligurian pasta shaped into a medallion and is created from a sheet of pasta. It is engraved with the Genovese cross, the cruxetta, the coat-of-arms of its region (Genova), and a stalk of Ligurian wheat. Prepare this pasta with a butter sauce; it is also extraordinary with a creamy walnut sauce and pesto. The artisan pasta factory Pastificio Alta Valle Scrivia is nestled in the Apennine mountains in the village of Montoggio, just inland from the city of Genoa, in the Scrivia Valley, ... MORE INFORMATION

Ghee is the mainstay of many culinary traditions around the world. Cooking with Ghee is easy. It takes the place of butter in all of your cooking. Just a little Ghee gives a rich, buttery flavor to all your favorite dishes. Melt it over hot breads and vegetable. Purity Farms Ghee, Clarified Butter, is made from Grade AA Sweet Cream Certified Organic butter. Through a traditional Indian method, the butter is cooked until the water and milk solids are removed clarifying the butter. The result is t... MORE INFORMATION

This Gold sealed, Oro Aceto Balsamico Tradizionale di Reggio Emilia from San Giacomo is the top grade balsamic vinegar. The golden, silver and red seals signify grading levels for these vinegars; gold being the top quality, the best of the best with a perfect agro-dolce balance of sweet and sour with a harmonious hints of the wooden barrels used in aging. It has a super viscous body that pours very slowly which makes it perfect for drizzling out in small quantities. To experience the full comple... MORE INFORMATION

The quality of an oil is directly related to its freshness, maintained by balancing principles of traditional farming practices with advances in modern olive cultivation. Methods of olive growing and harvesting remain fundamentally unchanged, but harvesting times have been brought forward and we have implemented technological processes that enable us to mill the fruit immediately and obtain an exceedingly fresh oil. The brand La Cultivada reflects the food from the land, an extra virgin olive o... MORE INFORMATION

Rising Sun Farms Mediterranean Cheese Torta is an European-inspired delight with a velvety blend of premium cheeses, roasted sweet red peppers and Kalamata Olives. Spread the Torta on rustic bread, bagels and crackers or thin it with milk and use it as sauce over pasta, risotto, rice or polenta and grits. The Torta will also serve greatly as a base for a creamy soup or as a sauce over your favorite seafood. This torta is 9.5 ounces and will serve 8 to 12 people.... MORE INFORMATION

Mt Tam is an elegant, handcrafted triple-cream cheese from California, named after the Mt. Tamalpais just north of the San Francisco Bay. This organic gourmet cheese is made with pasteurized cow's milk and is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. It is a smooth, creamy cheese with a thick, snow-white bloomy rind, that you can eat; some like it some don't. Mt Tam won 2nd Prize in the Original Recipe / Open Category made from cow’s milk at the American Che... MORE INFORMATION

Not easy to find, but you did, because we have it, the Organic Acquerello Carnaroli Rice that is aged for seven years. Acquerello is the rice grown, aged, whitened and packed in Italy on the Colombara farm by the Rondolino family. The Carnaroli rice cultivated at Colombara, being the only variety sown since 1997, it is pure and produces uncontaminated Carnaroli seeds. It is the ultimate rice; the unhusked rough rice is aged for at least seven years. The grains are polished using the Helix, exclu... MORE INFORMATION

Pappardelle is a flat pasta, cut into a broad ribbon shape. In width, the pasta is somewhere between tagliatelle and lasagna and is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar, and us also delicious with tomato and cheese sauce and with creamy condiments that cling to the whole surface of the pasta. Pappardella comes from the Italian word 'pappare', which means 'to gobble up'. L'Antica Panarese Pasta is certified USDA organic and pro... MORE INFORMATION

These colorful, small bowties, Farfalline Arcobaleno, maintain their luminous color when cooked. Serve with butter and parmesan, pesto, or a cream sauce, to show off their rainbow stripes. The Marella family makes pasta the way it was made hundreds of years ago: by hand. The colors are all natural, and take the spinach green, squid ink black, or hot pepper red traditional pastas a step further and combine a fantastic rainbow array of colors into one piece of pasta. This is a feat that is not s... MORE INFORMATION

This small 10 oz. Cowgirl Creamery triple-cream, washed-rind cheese is called Red Hawk, named after a raptor that circles the skies in northern Marin County where this gourmet cheese is made. Red Hawk is made with organic cow's milk, aged for 4 weeks and washed with a brine solution; the result is a stinky, sticky red-orange cheese with a full flavor. Red Hawk won a 2nd Place Ribbon in 2007 in the Washed Rind Cheeses Category and a second place of all categories in 2009 at the American Cheese So... MORE INFORMATION

This Red sealed (Aragosta) balsamic vinegar from the Reggio Emilia region in Italy is aged somewhere between 12 and 25 years. The grades, red, silver and gold given by the Consortium are a guarantee of a minimum level of quality, required to be allowed to use the nomination D.O.P. (Denominazione di Origine Protetta europea). San Giacomo is a proud producer of these high quality balsamic vinegars. The Red Seal Aceto Balsamico is the most vinegary; it has a lightly viscous body, a more pronounced ... MORE INFORMATION

This Silver sealed, Argento Aceto Balsamico Tradizionale di Reggio Emilia from San Giacomo is the the second level of grading for these balsamic vinegar. The golden, silver and red seals signify grading levels for these vinegars; gold being the top quality, the best of the best with a perfect agro-dolce balance of sweet and sour. The silver label is more concentrated than the red, aragosta label and softens the sensation of acidity, giving it a sweet and sour taste that is gorgeous as it is comp... MORE INFORMATION

Smokey Blue is the first smoked blue cheese, another first of Rogue Creamery (Oregon Blue was the first blue cheese made on the American West Coast). Smokey Blue is the cold smoked version of that Oregon Blue and is a very delicious and interesting blue cheese. The cheese is cold smoked for 16 hours with hazelnut shells; the result is a cheese that has a sweet flavor of caramel and hazelnuts that mellows the sharpness of the blue cheese. Even if blue cheese is not your choice, you should try the... MORE INFORMATION

Trofie is a delicious classic northern Italian pasta from Liguria and is traditionally served with pesto alla genovese. Its delicate quality make it ideal to bring out the delicate sweetness of the basil. The artisan pasta factory Pastificio Alta Valle Scrivia is nestled in the Apennine mountains in the village of Montoggio, just inland from the city of Genoa, in the Scrivia Valley, in the coastal province of Liguria, in Northern Italy. The production still takes place in the traditional way: ma... MORE INFORMATION

This white organic balsamic vinegar from Olive Crate is a combination of the aroma of ripe Roditis grapes drenched in spring harvest honey, that is collected by beekeepers on the slopes of the Pindos mountain. This bottle contains the flavors of the Greek countryside; round and sweet with just the right tartness. Try is as a dipping balsamic, or in your green salad dressing.... MORE INFORMATION

These small zebra bowties, black and white striped bowties, are stylishly striped using dehydrated squid ink and they don't lose any of the inky black color when cooked. The black and white contrast makes for a very dramatic presentation. The Marella family makes pasta the way it was made hundreds of years ago: by hand. The colors are all natural, and take the spinach green, squid ink black, or hot pepper red traditional pastas a step further and combine a fantastic rainbow array of colors into... MORE INFORMATION