If you can't send your recipients on our tour of Italy, send them an epicurean's adventure - in our attractive custom canvas market bag.

Embark on a culinary tour of Italy, featuring artisan Italian groceries from ten different regions: the Abruzzo, Le Marche, Liguria, Lombardia, Piemonte, Sicily, Tuscany, Puglia, and the Veneto.

Contents include the following products:

• A.G. Ferrari Orecchiette
  We work with a small pastificio outside of Alberobello to craft this pasta cut typical to Puglia. Orecchette are rustic "little ears" and perfect for chunky vegetable and meat-based sauces.

• ROI Extra Virgin Olive Oil
  Stone-ground and cold pressed on the Ligurian coast from Taggiasca olives, this oil has a rich, buttery flavor.

• Confettura di Pesche
  Tangy and delightful peach preserves made by Trappist nuns outside of Rome.

• Riseria Merlano Riso Arborio
  Paul Ferrari first tasted Riseria Merlano's rice while dining at Cesare Giaccone's world-famous restaurant Da Cesare. We are proud to feature two of this producer's outstanding organically harvested rice. Arborio's capacity to expand and absorb flavors, and to release enough starch to produce a creamy texture, are legendary.

• A.G. Ferrari Foods Passato di Pomodoro
  Our own fresh tomato puree is ready to use as a pizza or pasta sauce, in soups, and in stews. All ingredients are picked by hand at a farm on the Tuscan coast. There are no artificial flavors, preservatives or added sugars. Just heat and serve over pasta, gnocchi or polenta.

• Santoleri Pennette di Farro
  Top-quality organic flour is stone-ground by Italy's finest miller,Giacomo Santoleri. This artisan whole grain pasta is flavorful and healthy, perfect with warmed cherry tomatoes or tossed with pecorino and freshly ground black pepper.

• Il Dominio Aceto di Vino Friularo
  From a locally grown varietal of the Raboso grape, known for its deep red color, high tannins and pleasant acidity. For the Aceto di Vino Friularo, the grape is aged nearly two years, softening the aromas and flavor profile of this rustic varietal into a prized, award-winning vinegar particular to the Zona Padovana.

• Miele di Limone
  A favorite Sicilian way to serve Giuseppe Coniglio's honey is to drizzle it over sheep's milk or goat's milk cheese.

• Vincenzo Spinosi Fettuccine agli Spinaci
  In the Marchegiano village of Campofilone, Vincenzo Spinosi is carrying on a family tradition that began in 1933. Vincenzo recommends his spinach fettuccine with oil-based sauces, herbs, pestos and vegetable-based sauces.

• Collivasone Offelle di Parona
  Offelle are sweet pastry biscuits from Parona (less than an hour’s drive from Milan) that date back to the 1800s. Made with wheat, flour, eggs, butter, sugar and olive oil, these hearty cookies have been Collivasone’s signature product for centuries.

• Please note: Because many of our products are made in small batches by artisanal producers, it may become necessary to substitute a product of equal or greater value.