We have put together a mixed case of 12 boxes, two of each kind. (#2270)Delicious as desserts or snacks in their own right, these wafers can be used to make a dessert cake, the Pischinger torte, layering each wafer with whipped cream, allowing the torte to set overnight and serving by cutting into wedges. Since 2005, the tenth anniversary celebration of Epcot® International Food and Wine Festival at Disney World in Florida, the Sacramento Cookie lemon vanilla Wine Wafer has been featured with a distinctive Epcot® box. This just continues the souvenir wafer tradition established more than 150 years ago.
A New Magazine Worth Your Time - CULTURE: The Word on Cheese
Culture: the word on cheese is a one-of-a-kind magazine. It is only about cheese, that fascinating world of preserved milk. It was just launched, and the writers are all cheese experts of one sort or another, with fascinating stories to tell. In our country we have gone from being almost a one cheese nation, to having special cheeses made with exuberance everywhere. If you are a tyrophile, this is a quarterly for you. To subscribe, contact Culture, P.O.Box 1064, Lynnfield, MA 01940 or Stephanie Skinner at (641) 715-3900 x61890 $30.00 per year (4 issues)
The taggiasca olive cultivar takes its name from the Taggia valley on Italy’s western Riviera. Brought by Benedictine monks, who created the terraces where these trees are cultivated, it is a form of the frantoio variety, which has adapted itself to the area and taken on its name. Taggiasca olives are small. Very flavorful, they need a long time–about a year–to cure for making into olive paste or eating.
Since 1980, Corti Brothers has offered the taggiasca based oil and olives from ARDOINO. Packed in brine, these ripe taggiasca olives are wonderful for eating directly. Their hauntingly delicate smokey flavor makes them very more-ish. The only trouble is their size. Here it is true that very good things come in small sizes. They are also wonderful for putting in stews at the end of cooking. They just need to added and warmed, not cooked. If you haven’t tried Taggiasca olives before, you should now. (By the way, Taggiasche is just the plural spelling of Taggiasca.)
Spring is here and summer coming. Pasta, whether just from semolina and water or enriched with eggs, makes a very tasty, inexpensive and always appreciated part of a meal or a single dish one. Sauces are left to your imagination, the simplest, sauteed garlic with a bit of red pepper in good olive oil, poured over cooked pasta. Pesto made from fresh basil requires a little effort, but stores well and lends a fragrant, green color to pasta. Here are some unusual cuts and types which should improve your repertoire.
From Liguria: Alta Valle Scrivia: Simply made, only flour and water, typical of Ligurian cuisine.