Fagioli Cannellini Italiani have a beautiful creamy vanilla color, a delicious flavor, and a slightly mealy texture. Cannellini are great in Pasta Fagioli or in a simple bean salad drizzled with olive oil. $7.50/lb Qty:    Fagioli Borlotti are named for their cranberry color and used largely for soup, particularly northern Italy's famous Pasta e Fagioli (pasta and bean) soup. These beans are best known for their creamy consistency. $6.00/lb Qty:    Fagioli Coco di Mamma are very luxurious beans. Like little pearls, the Coco di Mama are skinless with a nutty, slightly sweet, buttery flavor. They make a great accompaniment to fish. $7.00/lb Qty:    Fagioli del Papa are large purple and beige beans with a wonderful chestnut flavor and a dense, meaty texture. Fagioli del Papa originated in the mountains of Peru $9.90/lb Qty:    Fagioli Corona are large, hearty, cream-colored beans whose skins stay whole when cooked. Often used as a substitute for meat, they have layers of flavor, are complemented by spicy Tuscan olive oil, and are great in tomato sauces. $9.50/lb Qty:    Fagioli Diavoli are dark brown beans, speckled with purple. Sweet, with a hint of olive, they have chewy skin, and creamy texture. Serve them simply with extra virgin olive oil, sea salt, and grilled Tuscan bread or use them to add a distinct layer of flavor to bean salads. $9.90/lb Qty:    Fagioli Grossi are sought after for their tender skin and earthy, chestnut-like flavor. A member of the cranberry family, our Scritti beans are off-white, with red striations and are produced exclusively on centuries-old family farms in the Piedmonte region. Scritti beans are also delicious when eaten fresh - they are widely available fresh during the summer in Italy. $9.00/lb Qty:    Fagioli di Lamon is rather round in shape and may display a bright stripe against an off-white background. The local climatic conditions provide an ideal substratum for the growth of beans with unsurpassed organoleptic qualities such as their wafer-thin and soluble skins. $9.00/lb Qty:    Fagioli Liguri are found in inland areas of the Savona and Imperia provinces. The beans are white and small, some varieties have a multi-colored light hazelnut color. $8.50/lb Qty:    Fagioli Pavoni are plump, kidney-shaped beans with a creamy, smooth texture. Light brown with deep brown striations, they are sometimes called the “peacock bean” because of their distinctive coloring. Earthy and meaty, they retain their color during soaking and cooking and make a nice addition to soups and bean salads. $9.90/lb Qty:    Fagioli Pisani are flat, oblong white beans with a creamy texture and an earthy, salty flavor. They also pair well with fish. $5.50/lb Qty:    Fagioli Rosso di Lucca are small, rare, red beans with a rich earthy flavor. Dense and meaty, they are specifically grown to be used in soups where their thick skins add beautiful color to the broth. $15.00/250 g Qty:    Fagioli Rossini are tan with purple speckles. Intensely flavorful and slightly grainy in texture, their durable skin makes them great for stews and braised dishes. It is common in Piedmonte to serve them with sausages and rice. $7.50/lb Qty:    Fagioli Sorana have been grown for centuries in a small valley along the stream of Pescia in the province of Pistoia. Sorana beans come in two varieties: milky white with a squashed shape, or wine red with a cylindrical shape. Both varieties have a rich but delicate taste and a tender skin. The great composer Gioacchino Rossini is said to have loved Sorana beans. $18.00/250 g Qty:    Fagioli Stregoni are small, kidney-shaped beans of the Borlotti family. They are used mainly in soups, where they maintain their beautiful color throughout cooking. They have a meaty, slightly earthy flavor. $7.00/lb Qty:    Fagioli Toscanelli have an irregular, elongated shape, a tender skin, and a white, milky color. While the intense, creamy and sweet flavor of Fagioli Toscanelli compliments fish, meat, and game, the beans are equally at home as a simply dressed side salad. This classic bean is a perennial favorite with cooks. $6.50/lb Qty:    Fagioli Zolfino Pratomagno are also called Burrino because they melt in the mouth like butter (“burro” in Italian). They are also known as “Fagiolo del Cento” (the hundred bean), because they is traditionally sown on the hundredth day of the year. The small, round, subtly-flavored yellow beans are best served with a drizzle of extra-virgin oil with slices of toasted Tuscan bread, or as a side-dish to the classic Bistecca alla Fiorentina. $16.00/250 g Qty:    Fagioli del Cento Toscani (the hundred bean - see above) are grown from Zolfini seeds, but outside of the Pratomagno region. They are a fine alternative to the usually higher-priced Fagioli Zolfino Pratomagno. $18.00/250 g Qty:    Ceci Toscani nutty Tuscan chickpeas, are a cousin of the pea that has been a staple on the Italian peninsular since the days of the Roman Empire. Chickpeas are one of the most common legumes in the Mediterranean area. In Italy are mainly cultivated in the central and southern regions. They are really antique already known by the Egyptians, but only consumed by the poor and slaves. $5.50/lb Qty:    Cicerchie Toscane members of the chickpea family, date back to ancient Rome and were cultivated primarily in Puglia and Umbria but Chef Casella transported them to Tuscany because he believes the rich microclimate gives them better quality. Tiny and irregular in shape and ranging in color from gray to brown, they look like miniature fava beans. They have a delicate flavor and tender skin, make a great accompaniment to game and are delicious served in a puree with bitter greens $6.50/lb Qty:    Lenticchie Toscanelle are very small, delicate legumes with an aromatic and delicate flavor and a color which ranges from variegated green to light brown. Their inherent tenderness means you can cook them without any pre-soaking. One of the first pulse crops to be domestically cultivated, they date back to the beginnings of agriculture itself. $7.40/lb Qty:    Lenticchie di Castelluccio In the uplands of Castelluccio di Norcia several ecotypes of lentil have long been grown because of the excellent microclimate. The distinctive taste and colour of the lentils are derived both from the environment in which they are grown and from the cultivation techniques which have remained unchanged for centuries. $16.00/lb Qty:    Farro della Garfagnana the first known cereal in history, was a favorite of the ancient Etruscans, Egyptians and Romans. Roman soldiers were given rations of faro and made thick soups, flavored with dried pork and vegetables with it. Farro, with its high vitamin, mineral, and fiber content, has remained a staple throughout history. Its the main ingredient in soups and rustic minestrone and it makes a great addition to salads. $7.50/lb Qty:    Farina di Granturco Bramata is flour ground from dried corn from Veneto, and is a common staple food. In the United States it is also called corn flour. $6.00/lb Qty:    Riso Carnarolis grains remain distinct and creamy even as they absorb large amounts of liquid. Once cooked, the core of each grain emerges al dente, while the outside of the rice is left delectably supple and soft. Superior in size and plumpness than its cousin Arborio, Carnaroli rice has a shorter window of perfect doneness, but is arguably finer in flavor. Grown in the Piedmont and Lombardy regions, it is used primarily in the Italian dish risotto, often considered the pasta of Northern Italy. $6.00/lb Qty:    Riso Rosa Marchetti is a medium grain rice which cooks in an average time of 13-15 minutes. It is often prepared as an appetizer or side dish. $6.00/lb Qty:    Riso Vialone Nano began to be cultivated in 1937 and was introduced to the province of Verona in 1945. Of the more than 24 varieties of rice grown in Italy, Vialone Nano is chronologically the second oldest after Balilla. The plant is medium-tall and the rice grains are fine and pearly. $6.00/lb Qty:    Spezie Forti means “robust spices” and Chef Casella’s blend lives up to its name. This aromatic blend of near and far eastern spices replicates the traditional spice blend of the old “norcino,” or butcher, of Lucca. In the Italian countryside, each norcino would create his own spice blend to be used to prepare sausages. Many Italians consider “spezie forti” a powerful aphrodisiac. Cesare calls his “Tuscan viagra!” $7.00/lb Qty:    Tuscan Salt is Chef Cesare Casellas personal salt blend and is the secret ingredient used in most of his dishes. This exotic spice blend is based on recipes from the Middle Ages and the Renaissance; it is a fragrant mix of near and far eastern spices that were highly prized in those periods. This blend of sea salt from Trapani, Sicily, cracked black pepper, ground fennel seed, cinnamon, cardamom, nutmeg and a few other secret spices is best used for subtle flavoring of roasts and stews. $11.00/100 g Qty:    Sale Marino Integrale are the hand harvested, air dried, “rough” fine crystals of Trapani sea salt, containing no additives or drying agents. This completely natural salt is found in the cleanest sea in the Mediterranean, swept by the currents in the Straits of Sicily. These pure waters are known to be the best source of culinary salt in the Mediterranean. Rich in mineral nutrients and full of flavor, a beautiful shade of white, this salt tastes like its good for you and it is! $7.00/10 oz Qty:    I “soffi” di Sale , or “salt breezes” is one of the and finest salts available. Rare in part because of how labor intensive it is to harvest - it is only collected when there isnt the slightest breeze to disturb the the tidal pools - it is dazzling white and has a superfine texture. Great for daily use as table salt. $12.00/120 g Qty:    Cristalli di Salina are carefully selected, nearly clear, rock-style sea salt crystals. These large-size crystals are ideal both for cooking and for the salt mill. $23.00/750 g Qty:    Tuscan Wild Fennel Pollen has the flavor and aroma of fennel, but with an intensity even greater than that of the seeds. Harvested from the flowers of wild fennel before it goes to seed, the pollen looks like gold-green dust. No matter what you use it on, the mysterious taste - neither quite fennel nor anise, but with hints of curry - fennel pollen will add another dimension of flavor to any dish to which it is added. It makes a wonderful addition to grilled meats and adds a kick to conventional side dishes: try tossing grilled summer vegetables with olive oil, coarse salt, and fennel pollen. $19.50/z Qty:    Italian Dried Fennel Seed is the oval, green or yellowishbrown dried fruit of the member of the parsley family. Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Fennel Seed added to meatballs, sausages, or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce. $4.00/oz Qty: