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Grilled Mediterranean sea bass packed in olive oil. Cooked and stored in olive oil, it’s ready to be served. Eat alone, or break into small bites and mix with corona beans, or drizzle with vegetable pesto. (Campania, Southern Italy)

Vegetable pesto made of sun dried zucchini, eggplant and tomatoes, and onion, pitted olives, capers, sea salt and lemon juice. Pairs well with your favorite bread or crackers. Goes perfectly with this month’s corona beans. (Puglia, Southern Italy)

Cherry tomatoes peeled and packed in tomato juice. Pick out unseasoned tomatoes with a fork and mix with corona beans and vegetable pesto for a summer appetizer (save tomato juice). (Campania, Southern Italy)

Corona beans packed in salt water. Large beans complement every savory item in this month’s selection. Our favorite: Drain all beans, add a few cherry tomatoes, some vegetable pesto, and sauté mixture for a few minutes for a warm dish.(Emilia-Romagna, Northern Italy)

Cherries bottled in sweet cherry syrup. Sweeten almost any dessert with this topping: coffee cake, ice cream or even cinnamon toast. (Puglia, Southern Italy)

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