Chef Amy Riolo is proud to introduce her personally selected basket of high-quality, artisan Italian products needed to make classic primi – first courses which are the backbone of the Italian kitchen. Make risotto, pasta, polenta, sauces, and appetizers like a pro with these premium products.
Purchase at:
This gift basket includes:
1. Chef Amy Riolo’s privately-labelled Italian extra – virgin olive oil from the world-renown Trappeto di Caprafico family-owned estate (rated 3rd best olive mill in the world 2019-2020) in Italy’s Abruzzo region, where she leads culinary tours.
Her selection is an artisan- blend containing three cultivars – predominately the Gentile di Chieti and the Intosso (which is indigenous only to Abruzzo) varieties, with a touch of the Leccino variety as well. The careful blending of these olives lends sweet, harmonious, and fruity characteristics to the flavor of the oil. Cold-extraction and natural filtration combined with its’ very low-acidity rate make this oil the perfect choice for both ultimate flavor and health benefits. The estate’s oils have won many Italian and international accolades.
This one-of-a-kind oil pairs well with grilled and roasted meats, poultry and fish, tomato sauces, cooked vegetable dishes, salads, and a wide range of antipasti.
2. Verrigni SPAGHETTORO (GOLD DIE CUT PASTA) – 17.6OZ
Imported from Abruzzo, Italy, Verrigni is the only gold dyed pasta in the world. Chef Amy and many of the most celebrated chefs in Italy use and appreciate Verrigni because of its selection of the finest grains and its use of ancient techniques. This pasta has a very different consistency than those drawn by bronze die molds. Specifically, the gold-drawn pasta creates a distinct flavor and smell, and a look that is more intensely raw.
3. DETACCHI BIANCOPERLA WHITE CORN FLOUR “STONE GROUND POLENTA” – 1.1 LB
Biancoperla stone ground white corn polenta (Slow Food Presidia) from the Veneto region of Italy is a rare and prized corn varietal with a distinct sweetness and delicate flavor. It is known for its low yield, fineness, and delicate flavor. This pearl-white variety is obtained from an ancient quality of maize which now risks becoming extinct, thus making it a protected and recognized Slow Food Presidium product. Chef Amy likes to use it as a base for her Rosemary-Scented Shrimp, osso bucco, and even in baking.
4. TENUTA MARGHERITA CARNAROLI RICE
Carnaroli rice is widely known as the “king of rice” in Italian cuisine. Riso Margherita’s superfine carnaroli rice represents the best in quality and versatility. Excellent as an accompaniment to a main course, in a rice salad, or as the star of the show in a creamy risotto, this rice is sure to impress. Since Italian chefs are often judged on their risotto-making skills, Chef Amy has chosen this product to ensure perfection each time.
5. D’Orazio
This product is made with Italian tomatoes and imported from Italy. It is the perfect base for homemade tomato sauces, soups, stews, pizza, and more. Chef Amy prefers the consistent slightly sweet-fresh taste that these tomatoes add to her recipes.
6. Dispensa dei Golosi Chili Pepper Pesto
Dispensa dei Golosi (Pantry of the Food Lovers) is a small artisanal Company close the beautiful city of Messina, in the heart of Sicily. Chef Amy loves to add this pesto in to tomato sauces, use it as a pizza topping, or to stir into appetizers, soups, and stews.
7. Pitted Taggiasca Olives 180 gr By Anfosso
A unique pleasure, these mild and sweet Taggiasca olives are suspended in extra-virgin mono-cultivar Taggiasca olive oil. The Taggiasca olive creates a buttery, light oil that is famous for its delicacy and simplicity. A longtime friend of the Anfosso’s , Chef Amy uses these olives in her tapenades, salads, sauces, and many other recipes.
Basic Tomato Sauce/Salsa di Pomodoro
This recipe for tomato sauce is from The Italian Diabetes Cookbook by Amy Riolo and is actually the most common in Italy.
This sauce can be frozen for up to a month.
Serves 4
Ingredients:
2 tablespoons AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL
2 large garlic cloves, finely sliced
½ teaspoon Dispensa dei Golosi Hot Chili Pâté, if you like things spicy
1bottle D’Orazio Passata di Pomodoro
salt and pepper to taste
4-5 leaves of fresh basil, oregano, or parsley
grated parmigiano reggiano or pecorino romano cheese
Preparation:
Add oil to medium saucepan and cook over low heat for one minute .Add garlic and stir. When garlic begins to release its aroma, but before it is brown, add the hot chili Pâté, if desired, stir, and add tomatoes.
Stir occasionally and let mixture come to a boil. Add salt, pepper and fresh herb of choice. Stir and cover. Let simmer 20 to 30 minutes, or until slightly thickened. Taste and adjust seasoning.