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From Israel’s renowned winery, Oshra Tishbi, comes an exceptionally unique study in flavor in the form of the estate’s balanced preserves and condiments. Ideally suited for cooking, baking or as a spread, Tishbi’s Onion Cabernet pairs perfectly with roasted or grilled meats. Learn More
This joyous jam from Tait Farms may feature the sour cherry, but rest assured knowing that only an abundance of summertime sweetness will greet and satiate your taste buds. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” Translating to “little ribbons” in Italian, fettuccine is one of the world’s oldest pastas, its thickness making it an ideal choice for the most robust of sauces. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” This narrow, tube-shaped pasta is twisted and rolled, which lends well to being served in casseroles or with robust meat sauces. Learn More
Our crunchy twice-baked Crostini receive a savory jolt of onion. An ideal one-on-one snack, Crostini reach their maximum potential in group settings, so try topping off with any of our artisan cheeses or handmade cheese spreads. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” Ditali Rigati is a short, tube-shaped pasta with grooved edges that will allow the cling of sauces. Also an ideal choice for soups, such as Minestrone. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” Fusilli is a short, corkscrew-shaped pasta that is best served with thick, hearty sauces. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” A culinary fixture in Italy’s Campania region, Ditalini is well suited for use in soups and is most commonly known for being the go-to choice for Pasta e Fagioli. Learn More
Using only the finest ingredients to produce their bronze-extruded pastas, Baronia lovingly refers to the end results as “fruits of the land.” Often mistaken as angel hair, capellini is slightly thicker and often used in soups. Learn More
