Yolo Valley — California
Item #2101 - Case (12 x 28oz)
Renowned pizzaiolo Chris Bianco teamed up with third-generation tomato packer Rob DiNapoli to create canned tomatoes he could use on his pizzas. Grown in California’s Yolo Valley, the meaty plum tomatoes are organically grown, gently harvested, and hand-selected before canning with just lemon juice, sea salt, and fresh basil. Crush them by hand anytime you need real tomato flavor. (VE, GF)
Naples — Italy
Item #4350 - 127g
The Italians embraced tomatoes after they were introduced from the New World, and they were quick to develop tomato paste so they’d have that sunny flavor all year. Double concentrate tomato paste is more intense than anything in a can, and it takes more than a quarter-pound of tomatoes to make an ounce. It’s meant to be used sparingly and to get the best flavor, cook it in olive oil until it caramelizes and turns brick red, then add some liquid to deglaze the pan. (VE, GF)
Modena — Italy
Item #3310 - 250ml
Aged for 8 years in olivewood barrels, this vinegar from Modena has an earthy and well-defined sweet-and-sourness. A fifth-generation family-owned operation, Acetaia Cattani has been practicing organic for nearly 40 years. This balsamic vinegar is great with grilled pork, or when drizzled over gorgonzola and figs. (VE, GF)
Miyazu — Japan
Item #2430 - 500ml
Item #2435 - 900ml
Item #2431 - Case (12 x 500ml)
Item #2436 - Case (12 x 900ml)
Iio Jozo's brown rice vinegar is made just like their Pure and Premium rice vinegar, expect it is made with brown rice. This wonderful brew has a rich, malty taste. It is great for adding to broths, ponzu, pickles or making vinaigrette. (VE, GF)
Miyazu — Japan
Item #2455 - 120ml
Item #2460 - 500ml
Item #2456 - Case (15 x 120ml)
Iio Jozo has added honey to their amazing Purple Sweet Potato vinegar to sweeten it up a bit. Now we have an earthy, tart and sweet vinegar that could become the perfect shrub, vinaigrette or whatever you feel would be the best application. Enjoy this wonderful provision. (VE, GF)
Miyazu — Japan
Item #2420 - 500ml
Item #2425 - 900ml
Item #2421 - Case (12 x 500ml)
Item #2426 - Case (12 x 900ml)
Like their Pure Rice Vinegar, this vinegar is made with ingredients grown without pesticides and Iio Jozo’s house-made sake. However, to make a liter of this premium vinegar they use 320 grams of rice. This recipe was developed over a 20 year period by the fifth generation Iio-san to have a rounder, fuller taste and has minimized the acidic nose of regular vinegar. (VE, GF)
Miyazu — Japan
Item #2180 - 500ml
Item #2185 - 900ml
Item #2181 - Case (12 x 500ml)
Item #2186 - Case (12 x 900ml)
Iio Jozo has made some of Japan’s best vinegar for more than a century. Using spring water and locally grown, pesticide-free rice, the company first makes sake, then slowly ferments it into vinegar. The vinegar ages for another 8 months, producing rich, complex flavor. (VE, GF)
Miyazu — Japan
Item #2450 - 500ml
Item #2451 - Case (12 x 500ml)
Like all of their other vinegars, first Iio-san makes a sake from the main ingredient and then turns it into vinegar. Same goes for this purple sweet potato vinegar, which the resulting sake looks like a brilliant ruby red beet soup. The finished vinegar itself has beautiful purplish color. On the nose and palate you can taste the earthy potato, but it also has the round fullness of a superb red wine vinegar. This product is really amazing. (VE, GF)
Napa — California
Item #3004 - 375ml
Item #3010 - ½ gallon
Gravenstein apples once covered much of California’s Sonoma Valley, but only a handful of growers remain. Hard cider made from late harvest apples slowly ferments to make this classic American vinegar. Use it for coleslaw, braised collard greens, and to thin Duke’s mayo for Alabama white sauce. (VE, GF)
Napa — California
Item #3001 - 375ml
Item #3007 - ½ gallon
Inspired while drinking Sauternes, Albert Katz created this complex, slightly sweet vinegar. Sauvignon blanc grapes are left on the vine for at least a month to six weeks, just like they are for making Sauternes, and are almost "raisiny" at harvest. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes. Use this for composed salads, anything with goat cheese, or even over ripe summer berries with a bite of something creamy. (VE, GF)
Napa — California
Item #3002 - 375ml
Item #3008 - ½ gallon
The low acidity of California Chardonnay creates a tart, full-bodied vinegar with soft edges and a fruity aroma. Made from grapes grown in the Suisun Valley east of Napa, this vinegar offers a pleasant bite, hints of vanilla from the oak barrels, and subtle nuances of melon and cucumber. Its clean taste adds a bright note to simple green salads, marinated vegetables, and clear soups. (VE, GF)
Napa — California
Item #3005 - 375ml
Item #3011 - ½ gallon
This complex vinegar is crafted to mirror the classic French Meritage wines that combine small lots of red wine varietals to create wines with great structure and character. Selected lots of Merlot, Zinfandel and Cabernet Sauvignon made from Napa Valley grapes are blended to make Trio, perfect where a full-bodied vinegar is called for, like classic Mediterranean salads, braised meat dishes, and the bitter greens of Italy. (VE, GF)
Napa — California
Item #3006 - 375ml
Item #3012 - ½ gallon
Fruity and floral Viognier grapes are picked late when the sugar levels are high, then a touch of wild honey from the Napa Valley is added to give this vinegar flavors of stone fruit with hints of honeysuckle and vanilla to balance the pleasant acidity. It perks up grain salads, and a splash in a glass of fizzy water makes a refreshing spritz. (V, GF)
Napa — California
Item #3003 - 375ml
Item #3009 - ½ gallon
Made from 100% North Coast Zinfandel picked when the grape’s sugars are concentrated and port-like, this vinegar has a deep garnet color. It’s slightly sweet with flavors of plum and fresh berry and a pleasant, crisp finish. The rich vinegar goes with grilled vegetables, fresh herbs, and beans with sage. (VE, GF)
Mantova — Italy
Item #3330 - 1L
Item #3331 - Case (12 x 1L)
The Mengazzoli family has made traditional wine vinegars in Mantova, Italy, for more than 50 years. The source wines are carefully selected and undergo the secondary fermentation in oak barrels. This red wine vinegar is a kitchen workhorse, good for salads, quick pickles, or anywhere you need that bright note that a little acidity adds to food. (VE, GF)
Mantova — Italy
Item #3340 - 1L
Item #3341 - Case (12 x 1L)
The Mengazolli family has made traditional wine vinegars in Mantova, Italy, for more than 50 years. The source wines are carefully selected and undergo the secondary fermentation in oak barrels. This white wine vinegar is a kitchen workhorse, good for salads, quick pickles, or anywhere you need that bright note that a little acidity adds to food. (VE, GF)
Andalucia — Spain
Item #2043 - 250ml
Still family-run in Andalusia, Spain after four generations, O-Med produces exceptional olive oils and vinegars. This rose vinegar is made with the Spanish grape tepat, and is delicate and fresh with agrodolce notes of flowers and berries. Great for salads and vegetables, and really shines with seafood or in a mignonette. (VE, GF)
Andalucia — Spain
Item #2042 - 250ml
O-Med produces its vinegars using a traditional, slow-fermentaion technique called the Schützenbach Method. This yields delicate, relatively low acid vinegars, allowing the pure essence of the fruit to shine through. Here, Spanish-grown yuzu citrus lends a pretty, floral and aromatic component perfect for spring and summer salads and grilled fish dishes. (VE, GF)
Yolo Valley — California
Item #2102 - Case (12 x 28oz)
Renowned pizzaiolo Chris Bianco teamed up with third-generation tomato packer Rob DiNapoli to create canned tomatoes he could use on his pizzas. Grown in California’s Yolo Valley, the meaty plum tomatoes are organically grown, gently harvested, and hand-selected before canning with just lemon juice, sea salt, and fresh basil. Crush them by hand anytime you need real tomato flavor. (VE, GF)