Extra Virgin Olive Oil (Sicily) - 25 oz REGION - PIEDMONT which excluded the use of

which excluded the use of heat and relies on simple pressure (cold-pressing)

Infused with the sweet aroma of dried Sicilian oranges and a hint of Aperol liqueur

this Italian easter cake is sweet and seasonal

Handmade by the De Mario Sartor family for over 50 years in the Dolomites

Stramondo Organic Sicilian Marzipan is typically used by Sicilian pastry chefs to make Frutta Martorana

Extra Virgin Olive Oil (Sicily) - 25 oz REGION - PIEDMONT which excluded the use ofThis award winning oil is produced by Natalia Ravida and her family at their estate in Menfi, Sicily, from 300 year old wild olive trees. Pressed within eight hours of hand picking, the distinctive blend of Sicilian olives (Nocellara, Cerasuola and Biancolilla) brims with the intense flavor and aroma of green grass, artichokes, tomato and almonds. The oil is cold pressed by continuous centrifugation, which maintains its healthful properties and