Two New Arrivals

We're excited to bring your attention to two new products today. The first harkens back to a time when agriculture was simpler, when farmers were motivated by factors other than getting the maximum profits out of their land. 

The second can teach us a similar and valuable lesson - sometimes the old-fashioned way of doing things is the best way.  

As we find so often with traditional foods, the corn in the fields of Valsugana (in the Trentino region of northern Italy) nearly vanished years ago as farmers found cheaper and higher-yielding types of corn to grow. It is slowly being revived by farmers in Trentino who are looking to bring quality, heirloom products to a modern market more receptive to products that prioritize quality over quantity. 

The type of corn called otto file (eight rows) is difficult to grow, has low yields and doesn't hold up as well to transport. Have you ever looked closely at an  

ear of corn? Have you ever counted the rows of kernels? You'll likely find 14 thin rows of kernels. Otto file has 8 rows of fat, sugary-sweet  

kernels - perfect for the slow drying process required for turning corn into polenta. 

This corn has a stunning orange color when it's ready to harvest and you'll see flecks of red in the ground corn. The bran is left on the corn before grinding into polenta which gives a stronger flavor, but also provides fiber and a heartier texture.

Making polenta is a labor of love - any cook that finds risotto intensive probably hasn't made polenta.  Sure, you could take a shortcut and use the instant; it'll be cooked in 5 minutes or so and will taste like it, too. The depth of flavor in a well-made polenta is a marvel - sweet corn flavor with savory, mineral notes and a rich creaminess achieved from the slow absorbtion of liquid.  

(Click for our Master Polenta Recipe) 

As we said, this polenta does take some time to cook - we've found it to take between 40 - 50 minutes at a bare simmer.  But the result is so luxurious and flavorful, you'll find it well worth the wait.

Order a 2.2 pound bag of Polenta Valsugana for $10.50 

Results from our Tasting Panel for

Olio Verde from Sicily

The 2010 harvest and production of Olio Verde was meant to represent a shift into modernity.  The family purchased a brand-new machine for sorting the picked olives. In a sign of how committed they are to quality, they decided not to use it after a few bins of olives weren't sorted the way they liked!

If that's what it took to get this oil, then who are we to object? This oil this is perfectly balanced - a powerful aroma of freshly-cut grass hits you first, followed by herbal, licorice notes and a citrusy punch. The flavor is pungent, but not overly strong in the finish. That signature technicolor green always makes us crave Caprese: thick slices of tomato, creamy fresh mozzarella, flaky salt, sweet basil and a generous

Gabriella from Becchina & Co.

drizzle of Olio Verde are all you need. And as always, we suggest doing with a product what the producers do - simple grilled or roasted fish bathed in olive oil is a Sicilian staple.  

If you're standing among the groves of Nocellara del  

Belice olives on the estate of Olio Verde, you can just see the Mediterranean through the trees. It's about six miles to the coast - and a further 100 to Africa - and the sea breezes play a vital role in the cultivation of this most-sought after variety of olive. The salinity in the air, the cool evening breezes and the blazing sunshine all help to produce an olive trapping exceptional olive oil inside.  

Order a bottle of the new harvest
Olio Verde now for $33.00