This idea has been brewing for quite some time. Well, actually, it's been percolating for over a year. That's not right either; in a food sense, it hasn't been doing either one of those things. The words, though, are in the mix.

It all started one hot summer evening alone on the veranda (more like the porch), with a choice that had to be made. Rocky Road, Chocolate Mint, or Vanilla. I have always loved vanilla, no matter if it is French, Old Fashioned, Vanilla bean, or whatever the marketing department has come up with. All the names work on me.

Sometimes, though, like on this night, I wanted more. But, not too much more. Rocky Road has never been my jam. If I wanted so much sweetness, then I will bring out La Trinquelinette Strawberry Rhubarb and mix it all in with the vanilla.

And though chocolate mint always seems appealing, these days it seems too sweet, never enough mint, and too many chips of bad chocolate.

Now, there is good and not-as-good vanilla. And it matters a lot, just not enough to be picky about. It is the plain Jane that makes vanilla the most versatile and appealing. I can mix and match to my mood at a moment's notice!

So the dilemma continued, all the while the melting had begun. What to do? I could make some chocolate syrup, though at this juncture, it seemed to be too time-consuming as I was getting anxious to have something cool cross my lips!

One advantage of having a little food company, and a disadvantage, is having a dining room filled to the brim with a plethora of samples, ingredients, foods to taste, test, and eat all the time.

Today, as the sun was setting, it dawned on me that there were some sweet and savory crunchy treats that might be perfect to fulfill my needs.

I went scrounging, knowing that dairy soup was just around the corner if I didn't hurry the process.

I found some things to try, and the result was very good. Just not quite there.

In a last-ditch effort, I mixed and matched, and voila! Excellence!

After a year of making samples and testing with friends and family and personally testing as much as possible with and without different flavors of ice cream, on fruit, on pies, in cakes, and in the palm of my hand, we are ready to share with you.

We are sending samples out with every order starting today until the samples run out...if you like it, let us know!

Production to start soon; the ingredients take some time to create.

Click Here To See Everything Featured in This Newsletter!

Adapted from "Local Flavors" by Deborah Madison (Broadway Press).

Deborah recommends using fresh, locally produced milk, cream and eggs - whenever possible. And with only a few ingredients, every single one contributes and counts.

See the Honey Ice Cream Recipe here!

If there is only one risotto you ever make, it should be this one!

Risotto (riso = rice) is defined as rice cooked until it reaches a creamy consistency. It is not just any creaminess. It, when done to perfection, is like no other rice dish in any culture that we know of.

It all starts with the rice itself. The rice is important because not all types of rice can create a creamy texture without being mushy. A good rice creates a delightful creamy texture with definition. There are many options and many more opinions on which rice to use.

This now-classic recipe is from Marcella Hazan's ("The Author Who Changed the Way Americans Cook Italian Food: NY Times") cookbook "Essentials of Classic Italian Cooking," which brings two of her classic cookbooks into one. If you only have one Italian cookbook, this is the one to have.

See the easy Risotto with Parmesan Cheese Recipe here!

Of all the rice varieties grown in Italy, Carnaroli rice is the most difficult to grow and process. However, it has the highest amylose content—amylose is a form of starch that has a great effect on the finish of the rice when it is cooked, making it worth the effort.

The relatively high amylose content of Carnaroli gives it the qualities you want—it absorbs a lot of liquid. The Veneria Carnaroli averages 24.1% of the total weight.

Unlike Arborio and its daughter Baldo, Carnaroli rice has a relatively significant window between cooked and overcooked. This makes a creamy, flowing risotto, not a sticky one.

Carnaroli rice is classified as a superfino, not because of its nutritional composition or cooking qualities, but because of its dimensions. Italian rice classification is determined by the ratio of length to width, with a high ratio of length to width resulting in a classification of "superfino."

It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine cuisine dishes, thanks also to the pleasing aspect of the grains.

Shop now for Carnaroli Rice here!

One of our favorite pasta shapes of all time. It's like getting the shape of spaghetti / long noodle, the thinness of a #3 / angel hair all in one. And the bite is a combination of both! It is like a toothy angel hair.

The bite is what makes it so wonderful! With a simple olive oil, capers and Parmigiano-Reggiano it is stupendous. And with a good robust red sauce it carries well and allows for a full mouth of sauce and pasta.

Simple with a hidden bite. It is super enjoyable.

This special pasta is made with a durum wheat and calcium poor local water. In order to have the Pasta di Gragnano on the package it must be made in the PGI (Protected Geographical Indication) legally defined area.

Shop now for Gentile Organic Bucatini Pasta here!

These are the best. Somehow they are the perfect combination of roasting and salt. If I could I would eat them by the bagful!

The nose tells you wonderful things. Toasted black sesame has a distinct, and to me, a distinctly different, aroma from white sesame.

I love both!

This is just right, perfect really; salted and toasted sesame seeds are the bomb (that is so 80s.)

To the mouth, the tongue first gets this wonderful, pleasant salty hit, and then the toasted sesame comes thru in the bite. It's good!

Shop now for Wadaman Salty Roasted Black Sesame Seeds!

Toffee is so easy to make. Sugar, butter, water and toppings.

And even though it's so easy to make, I never want to. Toffee is such a super treat to eat, I love it when someone else makes it!

It's a gift of simplicity rewarded with a crunch, bite, and flavor!

And this toffee? It is not too sweet, it is a great refreshing treat, and it is not thick, like some. Instead it is thin and svelte. The break is the toffee and not your teeth!

In the package the view is shards of toffee. Each piece is different in shape and size. One side is flat chocolate, the flip side is topped with small white sesame seeds against the contrasting dark chocolate. And when you look closely you can see the black sesame seeds comingling with the chocolate and the other sesame seeds.

The first bite is joyous, with an easy crunch, an explosion of subtle flavor of chocolate, with the toasted sesame tingling the edges of the tongue. And there is a lot more sesame flavor than just what is on top (look closely at the edge and you will see the black sesame is in the toffee, too)!

Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable bite-size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold it to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon!

The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and get the sesame on the edge of your tongue.

You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame.

When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of a bad like the news does) is a wonderful thing!

Shop now for NeoCocoa Black Sesame Seed Toffee Brittle here!

This award-winning bar is beautiful to look at. Don't wait for a holiday to give some chocolate to the ones you love! (Which by the way should include yourself!)

The Romeu and Julieta bar pairs sweet cream cheese white chocolate with candied guava pieces and features a beautiful candied guava heart on the back.

This luscious cream cheese chocolate will win your heart - literally. It's inspired by the local flavors of guava paste and cheese, a typical combination in Brazil. Where Spain has their classic quince paste and cheese, Brazil has guava paste and cheese.

The pieces of sweet guava are spread artfully on the back of each bar ensuring you get a guava piece with every bite of cream cheese chocolate. Arcelia places a beautiful heart-shaped piece of guava on the back of each bar - perfect for that special chocolate-loving someone in your life.

Shop now for MISSION Chocolate Romeu and Julieta Cream Cheese White Bar with Guava!

Since the beginning, Villa Manodori balsamic vinegar continues to be one of the most versatile we have ever encountered. Because of the thick viscosity of this Italian balsamic condimento, you can use it to dip strawberries into or drizzle on vegetables or an excellent aged Parmigiano-Reggiano; it is perfect for one's own pantry or as a gift of love.

The dark, amber color and rich aroma of the beautifully viscous Villa Manodori balsamic vinegar are a tribute to the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy.

With a century of Italian family tradition behind him, Massimo produces this sweet elixir from locally grown Trebbiano grapes. The grapes are reduced into must, combined with aged wine vinegar, and aged in oak, chestnut, and juniper barrels, resulting in a delicious balsamic vinegar.

Complex flavors picked up from the various barrels mingle with the Trebbiano flavors to create an Italian balsamic condimento with enough character to enjoy drizzled over fine, aged Parmigiano-Reggiano or sizzling grilled steak, but smooth enough to enjoy.

It continues to be one of our best sellers—a must-have in your pantry!

Shop now for Villa Manodori Balsamic here!

Liquid shio koji is a traditional Japanese ingredient that has a unique flavor. It is made from a mixture of fermented rice koji, salt, and water.

Koji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso.

In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time. During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile.

Shio koji translates to "salt koji" in Japanese, indicating that salt is an essential component of the product. The salt not only enhances the flavor but also helps to preserve the liquid shio koji. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor and consistency.

Liquid shio koji has a salty and slightly sweet taste with savory undertones. It has been described as having a rich umami flavor that enhances the taste of various dishes. The enzymes in shio koji also have a tenderizing effect on proteins, making it a useful marinade or seasoning for meats and seafood.

One of the key benefits of liquid shio koji is its ability to enhance the flavor of ingredients through enzymatic reactions.

It can be used as a marinade for meat, poultry, or fish, where it helps to tenderize the proteins and add depth of flavor. It can also be used as a seasoning or sauce in various recipes, including soups, stir-fries, dressings, and marinades.

To marinate a protein, add 8 to 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 8 to 10 grams of liquid shio koji.

Shop now for Hanamaruki Liquid Shio Koji!

A hummus with a twist. Full of flavor....

See the Golden Hummus Recipe here!

Iio Jozo Pure Rice Vinegar is a type of Japanese vinegar that is made from fermented rice. It is a high-quality vinegar that is commonly used in Japanese cuisine for its mild, slightly sweet flavor and its ability to enhance the taste of other ingredients.

Iio Jozo is a family-owned vinegar company that has been producing vinegar in Kyoto, Japan for over 125 years. They use traditional methods to make their vinegar, which involves fermenting rice with koji (a type of mold) and then aging it for several months in wooden barrels.

The resulting vinegar is a clear, pale yellow color and has a mild acidity of around 4.3%. It is often used in dishes like sushi rice, pickles, and marinades, but can also be used in salad dressings, sauces, and soups.

One of the unique features of Iio Jozo Pure Rice Vinegar is that it is unseasoned, which means it doesn't contain any added salt or sugar. This allows cooks to control the seasoning of their dishes more precisely and is a healthier alternative to many other types of vinegar that are often high in sodium.

Overall, Iio Jozo Pure Rice Vinegar is a high-quality vinegar that is prized by chefs and home cooks alike for its mild flavor and versatility in the kitchen.

Shop now for Iio Jozo Pure Premium Rice Vinegar!

This cute little star pasta shape might be the first one you had as a child.

The nickname "Italian penicillin" stems from the belief that pastina can help one feel better when sick, like chicken soup as a cure-all fix-it.

Perfect for soup like tomato, vegetable or minestrone. This little pasta makes any soup or broth hearty.

And it works well just by itself with a nice pat of butter and a touch of salt.

Shop now for Casa Del Grano Traditional Pastina Soup Pasta!

This wonderful elixir comes to us from Andrea Bezzecchi of Acetaia San Giacomo, a maker of wonderful balsamic vinegars. Saba is a true 'grape must'—crushed whole grapes, skins, seeds, and all—that has been cooked down to perfection.

Saba's raisiny, caramel flavor makes it a perfect dessert topping. Try saba with ice cream, cheesecake, fresh fruit, panna cotta, rice or tapioca pudding, flourless chocolate cake, crepes...the list goes on! It is classically served with soft or semi-firm cheeses, or try adding it to your homemade salad dressings.

Saba is created at the beginning of the balsamic-making process. The grapes are crushed, and the juice is boiled down to a syrupy consistency. Cooked over an open fire, the grape sugars caramelize, and the flavors concentrate. It has a refreshing flavor and thick consistency—sweet to the taste, but no acidic bite. It can be used instead of balsamic in cooking, or use it to make a saba spritzer or pour it over ice cream. What a wonderful rich taste!

Shop now for San Giacomo Saba!

Dried shiitake mushrooms from Kyushu, Japan, are renowned for their exceptional quality and distinct flavor. Kyushu, one of the major islands of Japan, is known for its favorable climate and fertile soil, which contribute to the cultivation of high-quality agricultural products, including shiitake mushrooms.

Dried shiitake mushrooms have a rich, earthy flavor with a slightly smoky undertone. They possess a strong umami taste, which adds depth and complexity to dishes. The drying process enhances their flavor, making them highly aromatic and concentrated.

Once dried, shiitake mushrooms develop a meaty and chewy texture. This texture allows them to hold up well in various cooking methods, such as stir-frying, braising, and simmering.

Dried shiitake mushrooms are versatile and can be used in a wide range of dishes. They are commonly rehydrated by soaking them in hot water or broth, which softens them and brings back their plumpness.

Once rehydrated, they can be sliced or chopped and used in stir-fries, soups, stews, sauces, rice dishes, and more. The soaking liquid, also known as mushroom soaking broth, can be used as a flavorful base in other dishes.

Shiitake mushrooms, whether fresh or dried, are a nutritious ingredient. They are low in calories and fat while providing a good amount of dietary fiber, vitamins (such as B vitamins), minerals (such as copper, selenium, and zinc), and antioxidants. Shiitake mushrooms also contain compounds believed to have potential immune-boosting and anti-inflammatory properties.

These shrooms are what we call short-dated. They will be past date in mid-April. They are dried, so we consider them for ourselves still good. Even so this is a great time to try them out at 40% off!

Shop now for Dried Shiitake Mushroom!