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Welcome.
One of the very nicest things about life is the way we must regularly stop
whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
Now that the holidays are over, it's time to
stock up on your favorites, and try something new.
Take advantage of this offer until the end of the month!
Simply add the code
150FREE
at checkout.
What people are talking about: In last week's Wall Street Journal - Here's a taste of a really great article on one of my favorite items from our store! Taste driving sun dried tomatoes - "That juicy summer tomato might be seasonal, but its flavors don't have to be.
Countless sun-dried tomato purveyors are practiced at storing the fruit in oil,
preserving its sweet and tart charms.
James Beard Award-winning chef Michael Tusk of Quince in San Francisco
offered this advice on what to look for when shopping for the antipasto
essential: Start with regions known for quality tomatoes. "The south of
Italy—Sicily, Campania, Napoli—has great sun-dried tomatoes," the chef said.
"And if it's a small farmer with a history and a tradition behind the growing
and drying, then you're going to enjoy it." Mr. Tusk adds that the color of the
tomatoes should be, "red-fleshed, not brown, and they should keep their shape
well. If you see fruit inside the jar that is broken, then it is over-dried."
The flavor should be not too salty, intense yet fresh, with an "explosive"
texture. For packing oil, Mr. Tusk said, "extra-virgin is preferred, and even
better if it comes from the same producer or region." Manufacturers of the
"semi-dried" variety—where the drying process is halted before the tomatoes are
fully dehydrated—aim to preserve the freshest flavor and retain the most
moisture." To read the complete article and learn more about how to make summer last all year long, follow the link: wsj.com 
De Carlo S'ottolio Pomodorini Secci
Here at The Gourmet Online you'll find beautiful food that will expand your palette
and delight your senses. Products that work well together are chosen with both the
professional and the "at home" chef in mind.
We look for those hard to find specialty items that will inspire you to be creative.
Since 2008, The Gourmet Online has brought quality foods to the table in
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to contact us. You can always email us as well. Interesting Articles, conversion and substitution charts, easy to
understand recipes and a world of exciting choices all await you during your visit.
Thanks for stopping by.
The Gourmet Online
The Classic Red Satin Heart
From the Pacific Northwest, comes one of the world's finest chocolate
It's time to think about Valentine's Day!
Moonstruck Chocolates
from Portland, Oregon
In 1993, a simple but remarkable concept took root in Portland, Oregon.
That concept was to handcraft superior chocolates � chocolates that
would not only taste exquisite, but that would look exceptional, as
well. The result would be a chocolate indulgence for all the senses.
From that initial idea grew Moonstruck Chocolatier, where to
this day they still handcraft each piece, using only the finest
ingredients. They pair their own decadent chocolate with fresh flavors
found in the Pacific Northwest and beyond, and then hand-decorate each
piece with intricate care.
Master Chocolatier, Chef Julian Rose. Recently named one of the best
chocolatiers in North America, Chef Rose is a classically educated
pastry chef and confectioner who is recognized the world over as an
authority on chocolate. From his earliest days in his parents� pastry
shop and throughout a professional career of more than 25 years, Chef
Rose has made it his life�s mission to crack the subtle secrets of
chocolate. As Moonstruck�s Master Chocolatier, Chef Rose is responsible
for developing new products, refining existing ones and ensuring the
utmost quality of our entire product line. Prior to joining Moonstruck,
Chef Rose worked for a large European chocolate maker, instructing the
world�s best chocolatiers and confectioners how to best work with
chocolate. He is now applying all of those lessons in the kitchens of
Moonstruck in an effort to share them with you.
  
New from Savini Tartufi of Italy
Bruschetta al Tartufo
elevate your bruschetta to a whole new high!
4th generation truffle hunter, Cristiano Savini, brings tartufi lovers a new treat.
Bruschetta al Tartufo is a deep red tomato spread, lightly seasoned with sea salt,
pepper and spices.
What makes it special are the chunks of summer black truffles that add a whole new
flavor to the classic appetizer we've enjoyed for years. Use it sparingly on anything
when you want to add a hint of tomatoes and truffles, and refrigerate promptly after opening.
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Tips on shopping for Gourmet Products
"The bitterness of poor quality lingers long after the sweetness of low price is forgotten." -John Ruskin
While price should always be a consideration, it should never be the issue. Small producers and hand crafted artisan food is always worth the indulgence. In today's world of factory farming and machine made food, we look for products still made in a responsible way by generations of artisans and farmers who proudly put their family names on the label.
We look for items you can use a variety of ways.
Keep in mind that we focus on products that are all natural so please take a moment to read about shelf life and storage directions. A lot of our products work together, so take advantage of our choices and make stocking your gourmet kitchen a snap!
Italy's Classic Winter Tradition
The best panettone in the world!
Panettone -
An Italian
Winter Tradition
After the decorations have been put away, Italians continue to
enjoy this special treat throughout the winter months.
Colavolpe Panettones are used to make bread pudding and french
toast. Toasted in the morning, it's a delightful way to start your
day! Properly stored, panettone will last for months.
Panettone is made during a long process that involves the curing
of the dough, which is acidic, similar to sourdough. The proofing
process alone takes several days, giving the cake its distinctive fluffy
characteristics. It contains candied orange, citron, and lemon zest,
as well as raisins, which are added dry and not soaked. Many other
variations are available such as plain or with chocolate . It is served in slices,
vertically cut, accompanied with sweet hot beverages or a sweet wine,
such as Asti or Moscato d'Asti.
In some regions of Italy, it is served with crema di mascarpone,
a cream made from mascarpone, eggs, sometimes dried or candied fruits,
and typically a sweet liqueur such as amaretto; if mascarpone cheese is
unavailable, zabaione is sometimes used as a substitute.
Don't be fooled by those "grocery store" varieties that taste like stale
raisin bread! Unlike other holidays sweets, this is one treat you'll think
twice about giving away.
the secret ingredient of the great chefs
Colatura is considered an ancient ingredient by The Slow Food Movement
Colatura di Alici
Pure Anchovy Juice
Try something old/new and different
IASA Colatura is pure Anchovy juice,
with no additives or carrier oils.
Made in the old world tradition of salt packing and filtering,
this jewel is briny without being either salty or fishy.
The rich deep amber color and classic blown glass flask with a
wooden stopper are simply beautiful. Declared an endangered ancient ingredient by the Slow Food Movement, and listed as one of Lidia Bastianich's favorite secret ingredients - this is an amazing find!
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