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2x Barbera Piemonte d.o.c. 2007

This renowned wine from Piedmont is produced with Barbera grapes grown on the gently sloping hills of the region. Deep ruby red in color, with typical fruity aroma, this wine is a well balanced, medium bodied wine with a distinct fruit driven flavor. This is an easy drinking, food friendly wine suitable with any course from starters to entrees. Serve at 60°-64°F.

2x Garganega-Pinot Grigio Venezie i.g.t. 2007

The grapes for this Pinot Grigio come from the hills north of Venice where the Adriatic sea breezes cool the heat of summer allowing the fruit to reach optimal maturity. The resulting wine is straw colored with a faint touch of green. The aroma hints at flowers and the taste is refreshingly crisp and well structured. Perfect as an aperitif or with seafood and chicken. Serve at 50° - 54°F.

2 x Tuscany Toscana Bianco i.g.t. 2007

This blend of Trebbiano Toscano, Chardonnay and Malvasia Bianca grapes has a pale straw yellow color and displays pleasant fruity and flowery aromas on the nose. The taste is soft with a fresh, crisp finish. Ideal as aperitif but also a great accompaniment to poultry, fish and vegetables. Serve at 50°-54°F.

2 x Cabernet-Zinfandel i.g.t. 2007

Dry red wine. This delicious and fruity red wine is made from a careful blend of Cabernet Sauvignon with the local Zinfandel (or Primitivo as it is called in Apulia). The result has a deep, dark ruby red color. The aroma is intense with notes of earthiness and bell peppers. The flavor is intense, full bodied and mellow. This wine is perfect with pasta, meat and cheese.

2 x Nero d'Avola Sicilia i.g.t 2006

Nero dÕAvola is a native vine of Sicily taking its name from the town of Avola in the southern part of the island. This wine is an intense ruby red color, its intense aroma is characterized by deep notes of blackcurrant and blackberry. To the taste, this full bodied wine has a mellow and velvety texture which makes it ideal with rich pasta dishes, red meat and it is surprisingly effective paired with tuna steaks!

2 x Negroamaro-Pinot Nero i.g.t. 2007

Known as Black in Black from the name of the two grapes it is made with, this full-bodied red blends the father of all great wines - the noble Pinot Nero - with the local, bountiful Negroamaro, to offer a smooth, harmonious taste and a tempting aroma of ripe cherries and redcurrants. Indulge your palate while enjoying meat dishes or pasta with hot sauces. Vol 13%.

Extra Virgin Olive Oil

Obtained from the first pressing of the best olives, the sweet and velvety taste of this extra virgin olive oil from Tuscany will add a characteristic fragrance to all your dishes. Approx 25.4 fl oz.

Balsamic Vinegar from Modena

Produced in Modena this deliciously rich vinegar with its characteristic almost sweet taste is sure to enhance your summer salads or meat dishes, why not try a few drops on tasty cheese as we do in Italy. Approx 8fl oz.

Fusilli Tricolore Pasta

Fusilli are a short pasta cut in a characteristic twirled shape. This pasta is ideal for hearty sauces as its shape allows it to hold a major quantity of sauce assuring a tasty morsel. Our Fusilli come in three colors, red, white and green. The green are made with basil, the red from tomato and the plain are simply durum wheat. Try them with pesto or a drop of our extra virgin olive oil adding your favorite grated cheese. Approx 9oz.

Tagliatelle all' Uovo Egg Noodles

Pasta is essential on every Italian table. This pasta ismade using flour and eggs. Very much loved in northern Italy, especially Piedmont. It is fantastic with either tomato-basedsauces, pesto or hearty meat sauces like Ragu alla Bolognese. Approx 9 oz.

Black Olive Paté

Liguria on Italy's western riviera is the home of some of Italy's most tasty yet delicate olives. The oil from the coast is renowned for its lightness. Giordano's black olive patè is made to a simple yet timeless recipe using these magnificent olives and the local extra virgin olive oil. Great on bruschetta or for enriching pasta sauces and salads

Arrabbiata sauce

Italy's center and south are the home of spicy, succulent tomato based pasta sauces. Arrabbiata sauce is no exception, the name means "the angry one" and refers to the "pepperoncino" chili peppers that gives it such an edge. Approx 6.3 oz.

Cantucci

These cookies are a tradition in Tuscanywhere they originated. Our Cantucci aremade with almonds, honey and eggwhites from a recipe that dates backto 1750. Try them with dessert winesor with tea and coffee. Approx 7oz.

Bruschetta Olive Nere

Bruschetta are a deliciously simple rusticantipasto made by spreading a tastysauce on slices of toasted country-stylebread. Our Terre dei Gigli black olivebruschetta topping is made from choiceolives and sun dried tomatoes witha hint of hot ÒpeperoncinoÓ. Great foradding summer flavor to your pastasauces as well!Approx 61/3 oz