 | Discount Code campania See details below. |
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 In Italy's Campania region, pasta is considered art, ritual, culture, and history - especially in Naples and the towns and villages that surround it. The craftsmen at the Pastificio Artigianale Romita - located in the village of Borgo Reale di S. Leucio about 15 miles due north of Naples - produce their pasta, Sapori di Napoli, with the love and devotion of connoisseurs. The skill and experience of the Master Pasta Makers are paramount; they employ traditional production methods now abandoned by industrial pasta makers. Starting with just the purest water and semolina from hand-selected durum wheat - whose low ash and high gluten content create superior texture and flavor - they work the dough by hand then extrude it through bronze dies in the traditional manner. The pasta is then dried slowly under controlled low-temperature conditions from 24 to 92 hours, depending on the shape. This slow drying leads to uniform absorption of water during cooking, and a perfect "al dente" on your plate. Favorites like Trofie and Orecchiette del Prete will go quickly, so stock up now!
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Special Offer  Get an annual subscription to Food and Wine MagazinePlace any order of $69 or more at ChefShop.com in the months of May or June and you'll automatically receive a one-year subscription (12 issues) of Food and Wine Magazine from American Express Publishing. One subscription per household. Read the fine print. |
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Yuzu Kosho is back in stock!
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 You may already have seen it at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, pea-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer…but if you haven't yet, it's time you met Yuzu Kosho. Awesome, hot, but not hot like you have had before…Yuzu Kosho is a spicy, herby Japanese condiment that we absolutely love. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich.Yuzu kosho is a blend of the rind of yuzu, a citrus fruit with notes of grapefruit, lemon and lime, and kosho, a spicy green chile, mashed together with a good deal of salt: three powerful flavors colliding in a ravishing relish. A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though - the stuff packs some intense heat. Originally a specialty of the Kyushu area - where it's often paired with yakitori, a dish of skewered meat cooked over charcoal - Yuzu Kosho's popularity spread throughout Japan and is now making its way into the international culinary scene. Its versatility and persuasive flavors work well with so many dishes. Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sautéed eggplant, onions and tomatoes mellowed with purple basil; use it in place or alongside your ginger and wasabi (preferably fresh wasabi) with sushi. For an international take, try combining it with oil and marinating some flank steak for an out-of-sight fajita filling; add it to a garlicky aioli for a twist; stir it in to a dried-fruit-and-nut-spiked pilau.
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Copper River Sockeye Running Now
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 Although Copper River King Salmon is hard to come by this year, the Sockeye is coming in strong. Smaller, redder and more flavorful than their big brothers, some of us prefer Sockeye over King. Order your fresh, never frozen Sockeye today.
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Special Offer  Buy in May or June and put your name in the hat to win big!For each order (for any amount) you place during the months of May and June, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined — but worth a minimum of $250.) No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try 'em you'll be hooked on them for life! Read the fine print. |
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See What You Missed In Previous Newsletters
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SUNDAY DINNER
THE REAL DEAL FROM PROVENCE AND AN OIL TO GO WITH IT THE JUICE OF MEYER LEMONS AND THE OIL OF OLIVES... HEAVEN |
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Recipes of the Week
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Yuzu Kosho Spiked Aioli A little extra hot kick to the traditional Aioli sauce. Yum! Penne Pasta with Berlotti Beans and Kale Classic combination, and easy as well. Good and hearty as we wait for summer to really hit. Hazelnut Pesto with Trofie I love pesto on Trofie. Makes a great summer side - hot or cold. |
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Newsletter Subscriber Discount Code
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Take 5 Percent Off! Enter this code in the "coupon code" box on the Shopping Box page, just below the "Checkout" button. Our thanks for subscribing! (Valid through Tuesday, June 3. Discount not valid on fresh/perishable items or already discounted products.)  |
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