A decadent selection of products from the finest artisan producers in Italy.

Contents include the following authentic Italian products:

• Giamaica Holiday Giftbox
  This father and son team in Verona make less coffee in a day than what most commercial coffee makers in a year. Fanatical about quality, Giamaica Caffe is used in Italy’s finest ristorante.

• Giovanni Cogno Biscotti di Nocciole
  Handmade with fresh Piemontese hazelnuts, these biscotti make the perfect complement to a cup of tea or espresso and alongside ice cream or dipped in fresh mascarpone or zabaglione.

• Daniele DeValle Miele di Castagno
  An intense bittersweet honey made with chestnut tree blooms and drizzled over hearty cheeses.

• Monastero Trappiste Confettura di Fragole
  Intensely sweet and velvety, this rosy-hued jam is made from fresh strawberries handpicked by nuns outside Rome. Try a spoonful drizzled over ice cream, smeared on a biscuit, or mixed with a soft cheese and stuffed into crepes.

• Tartuflanghe Olio di tartufo
  Extra virgin olive oil infused with black truffles, this is a flavorful enhancement for steak, pasta, fried eggs, mushroom dishes and cheese.

• Viola DOP Umbria Colli Assisi Spoleto
  One of Italy’s most honored olive oils, this Umbrian classic is round and fruity with a harmonious balance of bitterness and pungency. Emerald green in its color as well as in its nose, its balanced palate is accented pleasantly with a piquant peppery grip in its finish.

• Masciantonio Olio al Basilico
  Naturally flavored in Abruzzo, this basil infused oil is the ideal companion to vegetable sauces and all tomatoe dishes, as well as on toasted bread, vegetable pies and drizzled on warm soups.

• Spinosi Fettucine all’uovo
  This artisan pasta from the famous pasta town of Campofilone is ideal with vegetable and meat sauces or a drizzle of olive oil (try with truffle oil!) and a dusting of grated cheese.

• Latini Senatore Cappelli Pennette
  Made from high-protein durum wheat by the only pastificio that uses this flavorful what to make its pasta. Shaped to look like a quill pen, this ridged penne pasta is ideal for rich sauces.

• Ma’Kaira Spaghetti di Farro alla Chitarra
  A pasta made from organic faro and orzo, and best served with the simplest of ingredients.

• Il Saraceno Farina Precotta
  A quick-cook yellow cornmeal perfect for making hard or soft polenta.

• Ferron Riso Vialone Nano
  A versatile risotto rice commonly found in the Veneto, it’s a hearty and flavorful staple that takes well to all sort of additions.

• La Motticella Pomodori Pelati Biologici
  Exclusive to A.G. Ferrari in the US, these succulent organic tomatoes make the perfect companion to any pasta.

• Tartuflanghe Crema di Funghi con Tartufi
  This seductive blend of porcini mushrooms and black truffles from Piemonte can be tossed with pasta, stirred into risotto or spread on crostini.

• Fieschi Mostarda di Cremona
  A spicy fruit chutney from Lombardia traditionally drizzled over strong cheeses and boiled meats.

• A.G. Ferrari Pesto alla Genovese
  A natural pesto from coastal Liguria made in the authentic Genovese style with fresh basil, olive oil, pine nuts and grated Parmigiano-Reggiano. Great with pasta or as a marinade for chicken or fish.

• Aceto Balsamico di Modena
  The Pedroni family’s prized sweet-tart balsamic.

• Cesare Aceto di Moscato
  A mild but brightly fruity white wine vinegar.