Benedetto Cavalieri Pasta - Tubettini Rigati

Sugar cane is a perennial plant which can grow up to 5 meters tall with the canes reaching a diameter of 3-6 cm. The canes ripen between September and November when they are cut by hand and crushed. The juice is called “vedou” and is obtained after many technical processes of purification, concentration, and crystallization but without any chemical interference. Sugar cane flourishes in the warm humid climate of the Reunion Island (located in the Indian Ocean) with its fertile and well irrigated soil. Crystals of natural brown cane sugar from Sainte Marie in the Reunion Island will add sweetness, fullness of flavor and a touch of crunchiness to a plain yogurt or an exotic pastry, to a chilled sabayon or a golden caramel, to homemade jam or sorbet of summer fruits. Give a festive air to your desserts.

Nairn's Organic Oat Cakes

Balsamic Vinegar of Modena by Del Destino

Trio of Artisan Oils

New England Cranberry Maple Syrup

Old School Cheddar - 5 Year

Specialty Crackers from The Fine Cheese Co. - Charcoal

Irving Farm Flavored Coffees - Decaf Caramel

Magnasco Flavored Edam Cheese - 3 Peppers

Kusmi Loose Tea - Tin - Zoubrovka

Kusmi Loose Tea - Tin - Gunpowder Green