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August 2018 Edition

Extra virgin olive oil infused with essential oil of lemons. Perfect for summer, this olive oil lets you be creative: Mix with this month’s chickpeas and wild spice mix. Spruce up salad dressings. Drip on warm bread and taste the Italian lemons (Liguria, Northern Italy)

Chickpeas, cooked and preserved in lightly salted water. For a quick Mediterranean appetizer, mix with lemon olive oil and accompanying wild spice mix. (Emilia-Romagna, Northern Italy)

Wild spice mix of dried garlic, oregano, basil, hot pepper flakes, parsley and salt. Sprinkle onto small bowl of lemon olive oil for a bread dip. Mix with chickpeas and olive oil for an appetizer. (Calabria, Southern Italy)

Wild orange jam from small farms in southern Italy. Put a little spoonful on top of the chocolate wafer. Slather on toast. (Calabria, Southern Italy)

Biscotti wafers filled with chocolate cream. (Lazio, Central Italy)

A different mix of Italian sweets and savories delivered