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October 2017 Edition

Thick eggplant caponata spread with chopped tomatoes, celery, onions, capers and olives in extra virgin olive oil and wine vinegar (Sicily)

Chunks of yellowfin tuna in brine of spring water and sea salt (Sicily)

Taralli flour cracker hoops made with white wine, extra virgin olive oil and salt (Puglia, Southern Italy)

Large green Cerignola olives in brine (Abruzzo, Central Italy)

Carmelized grilled Borettane small onions marinated in white wine vinegar (Le Marche, Central Italy)

Traditional Torrone sweet nougat made with honey and almonds or pistachios (Lombardia, Northern Italy)

A different mix of Italian sweets and savories delivered