Arca del Gusto
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Riserva Camillone This delightful Riserva Camillone Sea Salt from Cervia, in the Emilia Romagna region of Italty, is harvested by hand over a period of 30 days, resulting in a coarse, moist, gray salt free of bitter minerals. For this reason, the salt is often called "sale dolce" for its soft, sweet flavor. Some have called this salt Grigio di Cervia for its gray color and similarities to a French Sel Gris.

.Camillone Slow Food Seasalt

Cappero di Pantelleria The capers of Pantelleria are the Italian most precious capers (Capparis Spinosa Inermis Cultivar Nocellara). They are the only ones who received the PGI label (Protected Geographical Indication). Thanks to the combination of the volcanic soil and a warm and windy climate, capers in Pantelleria acquire a unique taste exalted only by their salt preservation.

Uva Passo Zibibbo di Pantelleria *
Introduced by the Arabs during their domination, grapevine cultivation and the production of raisins developed soon in the whole island.
Until the middle of nineteenth century the production of grapes was of marginal importance for the local economy. In the course of years, by improving the productive techniques finally a high quality production was reached. The zibibbo is the most cultivated grape in the island of Pantelleria. The name comes from the Arab word zibib that exactly means grape.
The cultivation technique is of Arabic origin too, and it has demanded the construction of thousands stone walls in order to create the farming terraces: to the end of Summer you can see the grapes fruits which are dried under the warm sun of the Mediterranean in order to produce an optimal raisin.

Suino Nero dei Nebrodi * The extinction of this breed swine (one of the few survivors in Italy) would be a great lossnot only for the local economy and the gastronomic pleasure: Nebrodi, in fact, offers high meat quality. The Presidium has assembled a group of farmers and butchers and promotes  the rich and varied range of traditional butchers in this area: the neck, the fresh and dried sausage, salami and bacon.

Provola dei Nebrodi * The traditional method for making Provola dei Nebrodi, a DOP cheese from Sicily, has been handed down from father to son, and is a laborious process that requires deft strong hands, as well as a dark damp cave.
Made only in the cold months from the evening’s milking, the raw cow’s milk is filtered and kept overnight in a very cool place at a temperature of 40°F (4°C). The next morning, the milk is heated to close to 100° F (37° C), and mixed with rennet until it begins to solidify. The mixture is then broken up into small pieces with a special wooden wheel, adding hot water as necessary until the curd is in pieces the size of grains of rice. It is then heated, the whey drained off for ricotta, and the mass placed on a wooden board and covered with a linen sheet. It’s left to ferment in peace for about 24 hours. The fermented cheese is then sliced and worked with a wooden paddle by 2 people, making sure that all the whey has drained off, and then these same expert hands form the thick curds into the traditional pear shape, tying the ends with a piece of jute. The cheeses are salted, and then left in a salt brine for a day, before being hung in a damp dark place for a minimum of 6 months. It is the only Sicilian provola that is aged – all others are eaten fresh.

Riso di Grumolo delle Abbadesse. Medium grain "semi-fine" rice, rich in amylose that gives compactness and the capacity to grow. Soft and light, it presents itself with thick, compact, well-separated grains. During cooking it appreciates the delicate hints of hay and pleasant herbaceous sensations. The balanced release of amylose favours the perfect smoothness when creamed and makes its decadence more valuable: the Venetian way of cooking "all'onda".

.Riso di Grumolo delle Abbadesse - Vialone Nano

Amarene di Cantiano The Lupatelli family created Morello Austera to celebrate their love and respect for their native lands in the Marche region of Italy. After discovering that their beloved Amarena di Cantiano cherries were disappearing, they felt it their duty to re-introduce this incredible fruit. They began growing local varieties of cherries in 2000. Cherries, along with mulberries and apples, are now grown all over their six hectares of land. The microclimate of the farm is a perfect environment to grow their beloved fruit. They pick and process the cherries at their own facility on the property. The cherries are grown without the use of pesticides and bees are used to pollinate the trees.

Black Cherry wine Also known as visciolato or visner, this drink is part of the ancient Marche aromatized wine tradition. Produced with a variety of wild cherry (Prunus cerasus), an acidic fruit with red pulp, a sweet and delicate flavor, slightly bitter aftertaste and a strong cherry aroma.

Maiorchino * A highly treasured Pecorino whose origins date back to the 1600’s, Maiorchino is made from whole milk whose curd is heated to 60 degrees Celsius. The most expert dairymen gather Maiorchino in one spherical mass from this extreme heat using only their bare hands. They place it in a cheese mold (the “garbua”) and then shake it to aid in the removal of liquids. It takes at least 8 months of aging to obtain the proper Maiorchino, straw-yellow in color, with a firm crust and a delicate flavor that becomes spicy with age.
Maiorchino is a typical cheese of the Peloritani Mountains in the northern part of the province of Messina.

Pistachio di Bronte * The most precious and utilized in confectioners’ shops all over the world because of their splendid emerald-green color and sweet, delicate taste, Pistachios of Bronte are also the most sanitary pistachios in the world because the do not contain aflatossine, as do other types. The Pistacia Vera plant can grow to 8 meters in height and 300 years old. Bronte is considered the pistachio capital of Sicily because the high lava content of its terrain allows little else to grow.

Biancoperla mais An elegant flour obtained from a selection of sweet and remarkable white corn, cultivated using techniques with little impact on the environment. The fine grain manufacturing, carried out in an antique mill, according to the Vicenza traditions, gives a softness that matches a combination of many dishes; moist, cheese or fried fish. Great also in grilled slices or fried accompanying roasts and sauces.n.

* Not in stock - only on order