A luxuriant's collection of Italian specialty foods, packed by hand in a festive holiday box.

Paul Ferrari travels to Italy several times a year in search of the finest foods and artisans. His favorite finds are represented in this lavish and abundant collection assembled for the most discerning of Italian food lovers.

Contents include the following products:

• Giovanni Cogno Biscotti di Nocciola
  The nut doesn't fall far from the tree with these lightly sweet and crunchy cookies made with fresh crop Piemontese hazelnuts. These handmade biscotti are the perfect complement to a cup of coffee or tea. They are also outstanding alongside coffee ice cream or dipped into fresh whipped cream or mascarpone.

• Giamaica Caffe Holiday Giftbox
  Named after Giamaica Caffe's founder, Giovanni Erbisti, this coffee is rich and well-balanced with a hint of walnut flavor. Each of the four beans used to make the Erbisti '47 blend is roasted separately and then blended by hand by Giovanni's nephew, Gianni Frasi. The giftboxes are adorned with art from the lands where the coffee beans are grown.

• Daniele DeValle Miele di Castagno
  Not for the faint of the heart, this intense, bittersweet honey is a favorite of the Northern Italians, who use it to drizzle over hearty cheeses. The flavor comes not from the chestnuts themselves, but from the blooms of the chestnut tree.

• Azienda Agricola di San Giuliano Marmellata di Agrumi
  Lip-tingling, organic citrus marmalade from the Sicilian estate of fashion's Ferragamo family (yes the same one!). Agrumi -- a general name for all citrus fruits -- is a lip-tingling blend of Sicilian orange, lemon and grapefruit rind. In addition to pairing with bread, try spooning this seductively piquant marmalade over ice cream or using to make a tangy crostata di marmellata.

• Vincenzo Spinosi Pappardelle all'Uovo
  Vincenzo Spinosi is rapidly gaining acclaim as the world’s “Prince of Pasta” and is carrying on a family tradition that began in 1933. He uses locally raised fresh whole eggs and carefully selected durum wheat semolina. Vincenzo recommends his pappardelle with porcini mushroom sauces or wild boar ragus.

• L'Olio dei Sassi Extra Virgin Olive Oil
  Harvested by hand beginning in October, the production quantities are very small and the attention to quality has won this woman-owned company a number of prestigious olive oil awards.

• A.G. Ferrari Funghi Porcini
  Once you've used these wild porcini mushrooms, no other mushroom dish will taste the same again.

• Pasta di Gragnano Fusillone
  This extra large corkscrew pasta is light in texture and pairs beautifully with everything from cream sauces to chunky vegetable sauces.

• Riseria Ferron Riso Vialone Nano ai Pestelli
  The words ai pestelli mean that this vialone nano rice is milled in an ancient water-driven wooden pestle machine. Although the variety of rice is the same as vialone nano, the different processing technique used to make vialone ai pestelli results in a more rustic, chewy rice with a wonderful flavor and texture. Great for fresh herb risotto. The Pila Vecia label represents the top 10% of Gabriele Ferron's rice harvest (the best of the best!). .

• La Motticella Pomodori Pelati Biologici
  Organic peeled San Marzano tomatoes from artisan Paolo Petrilli.

• Tartuflanghe Burro con Tartufo
  Jarred at the peak of freshness, toss this truffle butter with pasta or add to risotto or potatoes in place of butter.

• Santoleri Sedanini di Farro
  Organic hollowed rigged pasta tubes made with 100% wheat grain farro. Extra rich in folic acid, this pasta has a richly textured nutty bran flavor.

• Cesare Giaccone Aceto Cesare
  Cesare's house vinegar is a special blend of Barbera, Dolcetto and Nebbiolo grapes. It has a depth of flavor that puts most other wine vinegars to shame and lifts any dish out of the ordinary. This sensational vinegar is made by hand in the basement of Cesare's world-renowned restaurant in Piemonte.