Intasko Premium Dried Figs from Turkey are perhaps the most elegant presentation of dried figs in the world.
White skinned when fresh, the Smyrna figs turn golden after drying. They have a pretty ruby color on the inside with tiny, yellowish seeds. This is the natural color of the variety. Read more about Itasko figs.
Georgia on My Mind (but not the State...the Country)
If you saw Darrell's travelogue from his Georgia trip, you'll more fully appreciate the rich heritage and culturally history of these wines.
In our newsletter Darrell further expounds on their production, plus lists a nice selection of Georgian wines that are currently in stock.
Corti's own house vinegar has its many admirers and rightly so. It is good vinegar, which is more difficult to produce than good wine, but must begin with good, sound wine.
This bottling of Corti Brothers Red Wine Vinegar is very red in color, with a complete, mature vinegar aroma and flavor. It has been aged, but just not to the extreme age of other bottlings. If you like a hearty red wine vinegar, this is for you.
Ventresca is the most expensive cut of tuna, corresponding to the “toro” tuna of sushi and sashimi. It is the tuna belly, the most delicate and delicious part of the tuna.
We are going into warmer weather and season when this kind of tuna would be delicious as a dish by itself or as a major ingredient with good pasta. This sale is to get you to buy some Ventresca, try it, and then buy some more.
Capital Vintage Marmalade is a marmalade which Corti Brothers has made since 1980. We make two kinds: one from Seville oranges, and one from Sacramento Bergamots.
Both are made as simply as possible using only fruit, sugar and water. Both age very well, but are not for everyone. They are for connoisseurs of traditional marmalade, dark colored, deep flavored, and intense.
An Italian friend in the food business, seeing it in our store, commented: “You have everything! Even in Italy this is difficult to find and it is better than homemade.”
Recently, Corti Brothers has not been able to obtain Spinosi pasta. It is now back, and I recommend it to you for its delicacy of flavor, “snap” or texture, and cooking time. Read more in our newsletter.
