This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep milk. It is produced exclusively from the milk of sheep. Pecorino Romano is most often used on pasta dishes. Its distinctive aromatic, pleasantly sharp, very salty flavor means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavored sauces.
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.
Cabot Pepper Jack Cheese conforms with the current definition and standards of identity for Monterey Jack Cheese under Federal Food and Drug Regulations CFR 21 ¤133.153 and all its amendments, except that jalapeno peppers are added during manufacturing.
Organic, whole black peppercorns for grinding fresh peppery flavor at the stove or table. These premium quality, whole black peppercorns are carefully selected from one of the world's premier pepper-producing regions. Consistent in size and flavor, you'll find them perfect for use in peppermills.
From Oregon comes a marvelous, brisk peppermint. The peppermint leaves produce a great smelling and crisp tasting tisane. We find a cup of this can also get a pesky stomach under control in no time.
From Oregon comes a marvelous, brisk peppermint. The peppermint leaves produce a great smelling and crisp tasting tisane. We find a cup of this can also get a pesky stomach under control in no time.
From Oregon comes a marvelous, brisk peppermint. The peppermint leaves from this area produce a great smelling and crisp tasting tisane. We find a cup of this can also get a pesky stomach under control in no time.
Divina fire roasted peppers are the Florina variety, sweeter and meatier than bell peppers. Following centuries-old traditions, we harvest the peppers at peak ripeness, roast them immediately and pack them by hand. These whole red pepper are ready to use-perfect for sandwiches, in salad or pasta, or puree them for an instant red pepper spread. Their sweet and savory fuity…
Divina fire roasted peppers are the Florina variety, sweeter and meatier than bell peppers. Following centuries-old traditions, we harvest the peppers at peak ripeness, roast them immediately and pack them by hand. These whole red pepper are ready to use-perfect for sandwiches, in salad or pasta, or puree them for an instant red pepper spread. Their sweet and savory fuity…
Serrano pepper originates from Serrano Mexico and picked green are used raw in sauces, dips and pickled. They are hotter than jalapeno peppers, but they have a bit of a delay in the spice. 10-20,000 scoville units.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. This Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
