A Smorgasbord of Tastes & Happenings
Back to school, cooler nights, and wonderful fall flavors are all around us!
This is a time of year we love at Fustini's, and we're bursting with new products, recipes, ideas, and events to keep you in the amazing autumn spirit. For starters, here are a few of our hand-selected fall favorites:
Toasted Pumpkin Seed Olive Oil, fresh from Austria's 
Styrian region
Red Apple Balsamic, a traditional fall taste that can complement salads, desserts, and more
Sage & Wild Mushrooms Olive Oil, a savory flavor with hints of three different mushrooms
Cinnamon Pear Balsamic, sweet, rich and great with everything from pork to salad to oatmeal
Great news for Porcini lovers: Fustini's Porcini infused EVOO is coming back with even a stronger porcini mushroom infusion than ever. Expect to see it online and in our stores on September 27.
Ever consider what Fustini's balsamic flavors could do to your favorite desserts? James Beard award-winning cookbook author Linda West Eckhardt did, and she's created four recipes incorporating our chocolate and vanilla balsamics. See them here!
We also snagged some ideas and pairings to share from our savvy store staff. Try these or experiment with your own combinations!
- Cinnamon pear balsamic reduced and drizzled over fresh apple crisp
- Marinate onions in black currant (or any dark balsamic) and roast alongside potatoes that have been tossed in olive oil and salted. Easy and great.
- Chard, kale and other fall greens are great sauteed in olive oil (lemon or chipotle are great) then add any dark balsamics at the end to glaze them and add sweetness.
- Add a little ginger and honey balsamic or cinnamon pear balsamic to your warm apple cider
