Divina fire roasted peppers are the Florina variety, sweeter and meatier than bell peppers. Following centuries-old traditions, we harvest the peppers at peak ripeness, roast them immediately and pack them by hand. These whole red pepper are ready to use-perfect for sandwiches, in salad or pasta, or puree them for an instant red pepper spread. Their sweet and savory fuity…
Divina fire roasted peppers are the Florina variety, sweeter and meatier than bell peppers. Following centuries-old traditions, we harvest the peppers at peak ripeness, roast them immediately and pack them by hand. These whole red pepper are ready to use-perfect for sandwiches, in salad or pasta, or puree them for an instant red pepper spread. Their sweet and savory fuity…
Aji Dulce and Trinidad Perfume peppers originate from the Caribbean where they are staples. While they look like habaneros, they don’t have any of the spice. They do provide the same fruity perfume of a habanero pepper. It’s a great way to impart the flavors from habaneros, while still keeping it edible for the 90% of the population who think…
~7#. Delectable Japanese tapas pepper with no heat, served charred and hot from the grill or pan, sprinkled with salt, and eaten whole as an appetizer.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. This Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
Once upon a time there were few people at Whole in the Wall Restaurant who knew much about pesto other than it was an occasional gourmet dish prepared by one of the zany chefs in the summer months. And the Basil Pesto is the mother of all pestos and how it all got started.
Our mini toasts, with their crusty texture and their mild taste, are ideal for Pâtés or cheeses. They contain no artificial colors or preservatives and are a great alternative to plain old boring crackers.
Piave is an intensely flavored, hard, cow’s milk cheese produced in the northeastern region of the Veneto. Piave’s flavor calls to mind fragrant fruit and nuts. Like Parmigiano Reggiano, Piave is made using a combination of two milkings (from the evening and the following morning) from cows which graze on fresh plants in the mountain pastures. Piave can be eaten…
