This is the most traditional way of making mustard. Made with white wine vinegar, cracked brown and yellow mustard seeds it is the perfect mustard for deli sandwiches, cheeses, seafood, vegetables, grilled meats, pot-au-feu, and sausages. Use it in marinades, vinaigrettes, and sauces. Coat fish, pork tenderloin, or leg of lamb before roasting.
3/5 Heat Factor
Ingredients: Mustard seed, white wine vinegar, water, spices, garlic, salt.
$ 10.00The crunchy flavor of the almond is a great compliment to the soft and delicious flavor of the Spanish Queen olive. You will find that two really have a fine working relationship. This is a great combination in your favorite Martini. Hand Stuffed with almonds.
$ 10.00Anchovy lovers, this olive is for you! Delicious served as an hors d'oeuvre, in your martini or added to your favorite pizza! Queen Manzanillo olives Hand Stuffed with whole anchovy fillets.
$ 13.00Pesto comes from the Italian verb "pestare" or "to pound". The name refers to the method with which this delicious sauce was originally made, in a mortar and pestle. Today all the same fine ingredients are used to make Anfosso's DOP certified Genovese Basil Pesto. This fine sauce is made in Italy with 100% Ligurian EVOO, cashews, pine nuts, Grana Padano cheese, garlic and of course, aromatic Genovese Basil. 180 gr
$ 7.00 $ 10.00
NEW!!! Classic leaf-shaped pasta, delicately flavored with spinach. Toss with heavy cream and veggies, creamy tomato sauces, or Anfosso pesto.
Handmade in Italy from durum wheat semolina flour, spinach. Contains gluten.