Smoked Balsamic & Anchovy Vinaigrette
Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.
White Balsamic Condiment Vinaigrette
White balsamic condiment, Dijon, garlic and Italian herbs emulsified with olive oil. The house dressing for everyday salads.
Fish Marinade
Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.
White Balsamic and Lemongrass Vinegrette
White balsamic whisked with lemongrass paste and fresh sage, with pancetta, pomegranate and fig balsamic to finish.
Balsamic Blueberry Sauce
Blueberries cooked down with cinnamon, vanilla and lemon zest, then finished off the heat with Gold Label balsamic. Good on everything from gelato to French toast.
Classic Italian Tomato Sauce (Sugo di Pomodoro)
Roma tomatoes, garlic, olive oil, oregano and basil simmered into the sauce everything else is built on. Worth making in batches.
Pesto
Basil, pine nuts, garlic and Parmigiano brought together with good olive oil. The Ligurian original, with Pecorino if you want more bite.
Anchovy Oil
Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.
Tomato Jam
Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.
Red Wine Vinaigrette
Olive oil, red wine vinegar, Dijon, garlic and shallot with fresh herbs. Works as a dressing, a marinade, or a sauce for roasted vegetables.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.