Dig In

The Original Mortadella with Pistachio Nuts

December 22, 2014 in What's New

Before you got your bologna from the grocery store deli aisle, you got it from the Compagnia del Salaroli—a brotherhood of cold cut makers in the Emilia Romagna region of Italy who were practiced in the art of preserving meats and cheeses. We’re talking way before—like the thirteenth century. They developed the first recipe for Mortadella, which is very similar to the recipe still used today in the region. We think Trader Giotto’s The Original Mortadella with Pistachio Nuts would make those first salumiere very...

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Belgian Flaked Truffles

December 19, 2014 in What's New

According to confectionery chronicles, good chocolates should melt on your tongue like butter. We think that Trader Joe’s Belgian Flaked Truffles reset the bar. Beyond buttery, the chocolate in these truffles is exceptionally rich, yet it melts away smoothly and quickly, like it’s been whipped with air. (If creamy chocolate could be spun into cotton candy, then we’re pretty sure this is how the texture would translate.) And there are layers of delicate chocolate flakes that feather the exterior, activating yet another dimension of delight. Needless to say, the texture of these truffles was...

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Squisito Biscotto Selezione

December 17, 2014 in What's New

Frequent late night strolls through Boston’s famous North End—Little Italy—have landed our buyers in long lines wrapping around the street corners, waiting to buy a box of assorted Italian cookies from one of the small, family-run bakeries. It has become a coveted ritual, the best part of which is the enjoyment of the cookies, which usually lasts for several days and includes the company of family and friends. Since we can’t bring all of our customers to the North End, we're bringing one of the...

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