The Spring Collection

Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today. Try one of our delicious pairing suggestions below for...

Our award-winning Keystone® is our version of an Italian tomme style cheese. Made with raw cow’s milk and cave-aged for four months, it is our most versatile cheese. Use it in your pasta sauce, grate it over a salad, put it in a sandwich, eat it with...

Ingredients: Garlic, Sea Salt, Sun Dried Tomatoes, Rosemary, Fennel Seed, Lemon Peel, Black Pepper, Chili, Citric Acid. We created this versatile blend as a tribute to the beautiful Napa Valley, where our shop is located. With black pepper, chili,...

A small version of penne rigate (rigate means "with ridges"). Loved by children, this small "quill" pasta is also preferred by chefs because it piles up beautifully on a dish.  Use in soups, mix with ragù, and even use in baked dishes. Perfect for a...

From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-cut with a knife. This pasta is mostly associated with Bologna, but today is very common throughout Italy. Traditionally served with a hearty bolognese sauce or...