Pantry
Showing 19–27 of 156 results
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34 Degrees Original Crackers
The flavor that started it all! So light. So crunchy. So versatile. Our Original Crisps complement any pairing & any flavor, from mild cheeses to spicy spreads to just about anything in between.
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Jesse Tree Mackerel Fillets in Olive Oil 212 ml.
Jesse Tree mackerel fillets in olive oil, wild caught and hand packed (212ml/190g).
Product of Spain.
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Paese Mio Anchovies Fillets, 75g
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Yurrita Squid in Ink
With nearly 150 years of history, Yurrita is the oldest canning company in the Basque Country and one of the oldest active agri-food companies in Spain.
Baby squids are prepared in the traditional Basque style, cooked in white wine and their own ink.
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Bar Harbor Clam Juice, 240ml
MSC certified sustainable clam juice
Low sodium
Small hand-crafted batches -
Mancini Fusilli, 500g
Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields. Semolina and water are the only ingredients. They use circular bronze die plates and dry the pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta.
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Jesse Tree Sardines in Olive Oil, 250g
Wild caught and handpicked in extra virgin olive oil.
Product of Spain
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Il Frantoio Extra Virgin Olive Oil, 500 ml
Frantoio Valtenesi il Frantoio olive oil is obtained from hand-picked olives, at the right time of maturation, and crushed promptly to ensure the fragrance and quality of the final product. The result is an oil with particular sensory characteristics. It is recognizable to the taste thanks to its fruity taste of medium intensity with scents ranging from vegetable to spices, contains a pleasantly bitter and slightly spicy background. It is a balanced product that enriches and enhances all dishes!
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Mancini Spaghetti, 500g
Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields. Semolina and water are the only ingredients. They use circular bronze die plates and dry the pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta.