10. Black Garlic- It is as if garlic was fused with chocolate and cabernet sauvignon. Creamy and decadent. Spread on a crostini (no need to roast, it comes spreadable!), top with diced tomato, basil, sea salt, olive oil & a squeeze of lemon.
[ new page = Meyer Lemon ]
9. Meyer Lemon- It has a penetrating flavor that is immediately recognizable in a dish. Use in scampi sauce instead of regular lemon. Gives the sauce a slight sweetness that really makes the shrimp flavor pop.
[ new page = Alba Truffles ]
8. Alba Truffles- You literally taste them outside your head. They are simply intoxicating. Shave thinly on top of a perfectly cooked French omelet… Heaven.
[ new page = Black Truffle Caviar]
7. Black Truffle Caviar- Disturbing, entertaining, unexpected and delicious. Put a dollop of this on oysters on the half shell, then top with a small spoon of champagne sorbet. The play of salty, sweet, earthy is intoxicating.
[ new page = Mascrapone Cheese]
6. Mascrapone Cheese- Creamy and sweet, but with low sugar. Amazing! Use with mayonnaise when you make a lobster roll. The sweetness complements the lobster and it also adds a decadent creaminess.
[ new page = Sherry Vinegar]
5. Aged Sherry Vinegar from Spain- It pours from the bottle already a perfect balance of sweet and acid. Use in any vinaigrette. It will make them unbelievably good.
[ new page = Wild Boar Bacon]
4. Double Smoked Wild Boar Bacon- Bacon on steroids. Over the top flavor. I like to use this on BLT sandwiches. It takes the already fabulous combination of bacon, mayonnaise, lettuce and tomato to a new level of deliciousness.
[ new page = Gianduja Chocolate]
3. Gianduja Chocolate- Not your Grandmother’s chocolate. Lush chocolate with the finish of hazelnut. Mix with equal part balsamic vinegar and heat. Use as a glaze on duck. Sinfully good.
[ new page = Ligurian Olive Oil]
2. Ligurian Olive Oil- Simply the best. Tasting it is like strolling through an olive tree lined path in Italy. The BEST finishing oil around. A drizzle on your pasta, pizza, salad, etc. will make any dish sing.
[ new page = Home-made Mayonnaise]
1. Home-made Mayonnaise- Really? Need I say why? Add minced garlic and freshly grated Parmesan, then spread on baguettes. Toast in oven until brown and bubbly. You will never make garlic bread any other way…
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