It’s called a bread and it’s like a cake like no other. Light and airy, it almost melts in your mouth.

This is the best combination of butter, flour, sugar, and candied fruit for your desire.

A slice a day keeps the doctor away!

Your body is a temple. Treat it with Colomba.

Success begins with hard work. Happiness begins with a slice of Colomba to create good health.

Nothing is more valuable than education. Nothing is more important than a slice of Colomba (see above).

You cannot enjoy your wealth, if you cannot enjoy your Colomba as French Toast.

I finally realized that being grateful to my body was key to giving more love to myself. Eat Colomba!

There’s lots of people who spend so much time watching their health, they haven’t got time to enjoy it. Eat Colomba.

Eat right. Don’t eat less. Eat Colomba.

Eat Colomba. A cheerful heart is the best medicine of all.

Every day I wake up and I lay in bed counting my blessings and saying my prayers for how fortunate I am to have Colomba French Toast this time of year.

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It will have been 112 days since you last sunk your teeth into the smooth, soft, glorious bread of an Italian Christmas Panettone when Colomba, the Easter Panettone, will be shared to “break bread”.

Shaped like a dove, it represents a symbol of innocence, gentleness, and affection. On the inside, it's the same cake as the panettone: luscious bread made with lots of eggs, sugar, some flour, and many, many years-old starter yeast. On the outside, a sweet sugar glaze gives it added sweetness and moisture.

This year we have two new bakeries and 3 new cakes, making six Colomba to choose from. As always we have a limited supply, and when they are spoken for there are no more.... (252 days until Panettone).

Preorder Now for Colomba Easter Cakes!

This cubed & candied citron peel is ideal in many ways.

The cubes are small and easy to work with. They don't clump in a way that makes them impossible to separate, like other candied fruit we have seen. Because of their small size, we don't find them to be an overwhelming cube of "chew".

The light green color makes a Christmas holiday cookie twist and shout. Think outside of the box and you just might find citron candied fruit in your morning oatmeal!

Shop now for Italian Candied Citron Peel in Cubes!

The Brethren (Monks) of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding brandy-soaked fruitcake that is dark, dense, and loaded with fruit and nuts. The monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries.

Baked for almost three hours, the Trappist Monk fruitcakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The cakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.

Trappist Abbey fruitcake will make believers out of even the most ardent fruitcake skeptics.

Shop now for Fruitcake from the Monks of Oregon!

Break open the package, and you will see a light-colored biscuit. Break one in half and you can see the geology of the biscuit.

You will be able to recognize the almond bits, and you will be able to see the layers of biscuit and you will appreciate why Effie's are so crunchy all the way thru.

All the ingredients come together to create this recognizable but unidentifiable total taste sensation. It’s delicious.

The Almond biscuits go well with jam or marmalade, a sharp cheddar pairs well, or try them with a nice chocolate and toasted marshmallows.

Shop now Effie's Homemade Almond with Cardamom Biscuits!

People who visit and love France and French food, jump for anything from Amora. And this is one the French ingredients they love the most! This and the Amora mustard!

While classic mayonnaise like Hellmann’s, is like a cloud of soft egg and oil, Amora is smooth like the mist from a tall waterfall or a cool mountain stream.

Amora mayonnaise, flavored or classic, are all distinctly different and all could be used in the same way. And one could build an opinion, a flavor profile, where each type makes the perfect contribution to the whole.

When adding chutney or a sweet relish, the Amora is perfect as its lighter approach melds well and allows the partner to shine, as all good partnerships should.

Amora mayonnaise comes out of its very cool dispenser smooth as can be, with a wonderful sheen. To the tongue it is just as it looks, silky salty smooth, with just the right amount of edginess, not too much of anything and then it disappears. No leftover oily remains. Quite enjoyable!

Shop now for Amora Fine Mayonnaise!

It is the most secret gift (perhaps of all) that you can give, small enough to hide in your pocket so you can surprise your host. Yet there is no box big enough to hold the explosive, effervescent excellence of nose that is in this little jar.

Though it won’t last a lifetime (and neither will our supply), your memory of it will!

Buy wild fennel pollen and rub it on your protein, infuse your pasta, and add it to your cookies, too! It works hard and plays well with everyone.

Shop now for Italian Fennel Pollen!

Olives are old. Cultivated olive trees spread from Asia Minor to the Mediterranean basin 6000 years ago and predate written language.

Many of us grew up knowing olives by color or by being either pitted or stuffed. And we knew them as this delicious, soft vegetable placed on salads or pizza.

As our culinary knowledge expanded we learned that olives, by the time they arrive in the palm of our hands, come in many colors.

These colors are based in part on when they are plucked from the tree: green is sooner, black is later, or riper. Riper is not better, just different. There is no such thing as a green olive tree - or a black one for that matter. Like humans, olives all start the same, same structure, they just look different when they ripen, and depending on the brining, taste different, too.

And then there is variety. The big four - green, black, pitted, and stuffed, are not varieties. In fact, there are over 2,000 varieties of olives grown in warm climates around the world.

We have learned that the mighty olive is a drupe, a fruit (not a vegetable) with a single pit like a peach, or a cherry.

Unlike their sweet brethren, olives contain a compound called oleuropein. This is the bitterness that fills the olive. Olives off the tree are not filled with joy, instead they are filled with bitterness from the oleuropein. To achieve the desirable love you know, you have to cure them. A fermentation of sorts.

Curing removes the yucky taste of oleuropein and phenols from the olives, resulting in quite a tasty treat!

Understanding the curing process may result in knowing which olives you prefer. The curing of olives can happen in the sun, in salt, in lye, water or brine. Lye is the fastest and water takes the longest, and brine-curing can take up to a year.

In the end, olives should never be mushy; soft can be okay, firm is good, and color will vary. Stuffed olives are delish and have a dedicated shaken and stirred following.

These giant green Cerignola olives are from Cerignola, Italy and have recently been crazy super popular!

They are big and beautiful!

If you have a small mouth you might have to bite a little off at a time.

The pit itself is as big as some olives are. The saltiness of the brine and soft firm flesh is delicious and satisfying, so much that one olive, plus sucking on the pit, lasts longer and is more satisfying than a bag of potato chips!

This is one of my all-time favorite olives. The big, mouth-filling olive is firm, with a great crunch, lots of meat to eat, and just the right brine; they are soooo gooood! Get some giant green olives here!

Shop now for Fratepietro Bella de Cerignola Green Olives in Brine!