this mustard is old-fashioned—
that means whole-grain, with each bite full of texture
and flavor. Watch out, it has a kick!
Locally grown oregano from the hills around Alassio is dried to reveal the herb’s intense aromatics – a formidable seasoning. Intensely scented and wonderful when used in sauces, soups, pizza and salad dressing.
The Armato’s hot red peppers are seeded and dried to provide oomph! to any dish … wonderfully piquant and fresh.
Made from the Senatore Capelli whole durum wheat flour grown and milled by the Bea family, this classic long rolled spaghetti is a hearty and delicious creation that speaks volumes of their commitment to fine artisan craftsmanship.
From our Sicilian masters, we bring you Il Censo's paccheri pasta. Crafted from an ancient Sicilian grain known as Timilia, the wheat itself is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into these perfect paccheri shapes that are naturally low in gluten. Il Censo's pastas boast a gluten composition of less than 20%, while traditional pastas typically hover at around 80-90%.
The paccheri is an excellent choice for a hearty ragu, stuffed and baked or bathed in a tomato burrata sauce.
From Gaetano Gargano, we bring you Il Censo's Fusilloni pasta, a larger version of fusilli. Crafted from an ancient Sicilian grain known as Timilia, the wheat itself is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into these delectable spirals that are naturally low in gluten. Il Censo's pastas boast a gluten composition of less than 20%, while traditional pastas typically hover at around 80-90%.
The fusilloni is an excellent choice when paired with bolognese, a rich pesto, or fresh vegetables with tomato arrabiata.
Pollination by the bees occurs in April in limited areas of the Sibari plain in the eastern coastal region of Calabria to produce this bright, invigorating honey. Carrying the intense aroma of ripe clementine fruits, it is a rare creation with bracing acidity and tantalizing texture – a most sensuous experience. An opaque and spreadable honey, it carries notes of the orange family with an orange blossom finish. Reads as more unique and high-toned than the citrus which is a bit sweeter with lower base notes. Note that the spreadable honeys become liquid when they are heated up in the jar in a bath of simmering water.
Collected from chestnut trees growing at 500 to 900 meters above sea level at the base of the mountains near Pont St. Martin, this honey is cultivated in the border area between the Piedmont and the Valle d’Aosta. As is typical of chestnut honeys, it boasts an assertive bitterness (with notes of licorice and smoke) to the finish as a counterpoint to its sweetness; with a dark color and robust flavor that is outstanding in game marinades and married to richly flavored cheeses. It is the boldest honey in our portfolio; a stellar chestnut honey with legions of devout followers.
Without a doubt, some of the most delicious olives we have encountered on our travels. These local Taggiasche olives, from which the pit has been removed, are preserved in the best Armato olive oil. They make for an ideal addition to any cheese plate or for a luxurious puttanesca.
Sweet cherry tomatoes are harvested at the height of summer then given the Armato treatment – semi-sundried and packed in olive oil, these bite-sized treats are bursting with flavor. They make for a sweet, delicious addition to flatbreads, pizzas, and salads; a revelation.