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DIVINA, CALABRIAN CHOPPED PEPPERS 10.6 OZ
Native to the Calabria region of Italy, these Ferrari-red chili peppers are spicy, smoky and fruity. Chefs love these mildly fermented peppers for adding brightness and heat to pizzas, grilled/roasted meat or sautéed greens.
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DIVINA, CALABRIAN CHOPPED PEPPERS 2 LB
Native to the Calabria region of Italy, these Ferrari-red chili peppers are spicy, smoky and fruity. Chefs love these mildly fermented peppers for adding brightness and heat to pizzas, grilled/roasted meat or sautéed greens.
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DIVINA, HOT AND SWEET PEPPERS
Crunchy, sweet, spicy and juicy, these Greek peppers are wonderful in stir-frys, stuffed with goat cheese, tossed into pasta or sautéed.
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DIVINA, PIQUILLO & JALAPENO SPREAD
A sweet and spicy Peruvian pepper spread that can be enjoyed as-is, spread on a sandwich (jamón and Manchego grilled cheese) or as a component to a dip, aioli or dressing. Roasting the Peruvian piquillo peppers adds a nice balance of caramelized sweetness to the spicy jalapeño.
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DIVINA, ROASTED RED PEPPER STRIPS
Florina varietal peppers are fire-roasted to perfection and sliced for convenient and quick use. This labor-saving option is perfect for salad bars, and sandwich, pasta and pizza stations.
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DIVINA, ROASTED RED PEPPERS
This hand-harvested and fire-roasted Florina peppers are incredibly meaty and sweet. Layer into lasagna or pair with fresh mozzarella and salami.
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DIVINA, ROASTED YELLOW PEPPERS
Our hand-harvested yellow Florina peppers are fire-roasted, sweet and smoky. Try them stacked with fresh mozzarella, grilled eggplant and balsamic.
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DRIED SWEET RED PEPPERS
Bell peppers will re-hydrate to double in size in cool water. They can be used in any recipe where raw peppers are required. Drained, they can be sautéed, added to fresh salsa, or salads (although the size of the dices may be too small for a green salad). They do not have the crispness associated with fresh but flavor is there.
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ESPINALER, WHOLE PIQUILLO PEPPERS LODOSA
The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavor.
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FRANCESCA DI MONTE, BORETTANE ONIONS IN BALSAMIC
Francesca Di Monte borettane onions in balsamic vinegar are imported from Italy. These balsamic onions can be carmelized, grilled, roasted or fried for antipasto, charcuterie, panini, ravioli filling, and salad.
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FRANCESCA DI MONTE, CALABRIAN BOMBA SPREAD
Francesca Di Monte’s Calabrian Bomba Spread is a traditional Italian hot pepper paste made from Calabrian chilies, mixed vegetables and Mediterranean seasonings. This spicy and flavorful spread is a perfect addition to any meal, appetizer or marinade.
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FRANCESCA DI MONTE, CALABRIAN CHERRY PEPPERS
Francesca Di Monte Calabrian Cherry Peppers. Imported from Italy… Another one of our quality brands!
Spicy and aromatic, these peppers liven a dish with bright color and bold flavor. Beautiful addition to a charcuterie or cheese board.
Pulse into sauces and soup, bake on top of pizza, or transform into a dynamic condiment for everyday use by crushing the peppers with olive oil, sea salt, and a splash of vinegar.
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FRANCESCA DI MONTE, CALABRIAN CHILI SARDINE SPREAD
Francesca Di Monte Calabrian Chili Peppers & Sardines. Imported from Italy… Another one of our quality brands!
Spicy and aromatic, this spread livens a dish with bright color and bold flavor. Beautiful addition to a charcuterie or cheese board.
Pulse into sauces and soup, bake on top of pizza, or transform into a dynamic condiment for everyday use by crushing the peppers with olive oil, sea salt, and a splash of vinegar.
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FRANCESCA DI MONTE, CRUSHED CALABRIAN CHILI PEPPERS
Francesca Di Monte Calabrian Chili Peppers
Imported from Italy… Another one of our quality brands!Spicy and aromatic, these traditional whole Calabrian chili peppers liven dishes with their bright color and bold flavor. Beautiful addition to a charcuterie or cheese board.
Pulse into sauces and soup, bake on top of pizza, or transform into a dynamic condiment for everyday use by crushing the peppers with olive oil, sea salt, and a splash of vinegar.