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La
Bell' Italia - Style B
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The Centerpiece
An exquisite ceramic pedestal plate handcrafted and hand painted in
a family-owned shop on Palermo’s sunny seaport. Beautiful Italian design
in muted tones of blue, green, coral and yellow on a light background. A
stunning addition to the home long after the contents are removed.
Perfect for fruit or floral display.
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The Contents
Ampolle
Cruets for sweet honey and cream or
flavored oils and vinegars, made and painted by hand in the same shop
as the Centerpiece.
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Scatola di Gioia
A jewel box in a charming pattern coordinated
with the pedestal plate and cruets, this ceramic piece can hold sugar
packets on the dining table or a special jewel in the bedroom.
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Mosaic
Painstakingly handcrafted in an artisan's
enclave in Monreale, this pretty mosaic is not painted but made of a variety
of rocks in their natural color, depicting the town’s famous cathedral.
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L’Albero di Vita
The tree of life pendant, in Murano
glass and millefiori from the Veneto region, on an 18-inch gold chain.
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The Gourmet Foods
A
sampling of delicious gourmet foods from Italy’s distinct regions.
Olio d’Olive Extra virgin
olive oil by Federico, in orange mandarin flavor. Excellent
on mixed greens topped with chopped sweet onions.
Olio di Girasole Sunflower
oil flavored with tomatoes, chili peppers and bay leaves. By
Collina Toscana, with recipes included.
Aceto Balsamico Balsamic
vinegar by Leonardi. Not just for salads anymore. Drizzle over
sweet strawberries, or see the other serving suggestions enclosed.
Anelletti Pasta By Antica Corleone, a small round
shape perfect for salads or broths.
Pasta Arte Cassarecce
Rope-like twist pasta that holds sauce perfectly.
Sugo con Sarde e Finnochio
Sardines and wild fennel sauce for the quintessential Sicilian dish.
Serve over linguine with crusty garlic bread.
Paté di Tonno A
mild tuna paté that makes an elegant appetizer atop
buttery crackers.
Paté di Finocchietto
Fennel paté. Combine with breadcrumbs and
spread atop a pork tenderloin before roasting.
Cipolle in Agrodolce Sweet
and sour onions are the perfect accompaniment to beef tenderloin, pork
roast or a frittata.
Paté di Pistachio Pistacchio
paté. Toss with hot cooked pasta
and crumbled gorgonzola cheese for a wonderful first course.
Pepperoncino Macinato in Olio
Ground hot chili peppers in oil, for the devil in everyone.
Acciughe con Mandorle
Anchovy-wrapped almonds make an antipasto platter tasty and unique.
Paté di Melanzana Eggplant
paté. Spread on French bread slices,
top with grated cheese and toast lightly.
Maestrale Sea Salt of Sicily
From the salt marches of Trapani, good for cooking and the table.
Gavioli Succo di Frutta Sparkling
fruit juice, in a robust red grape flavor. Great for Sunday brunch.
Moscati d’Asti Sweet cream
topping for fresh fruit, ice cream sundaes and pound cake.
Miele con Mandorle Plump
roasted almonds drenched in honey made in the ancient Greek city of Sciacca.
For an unusual appetizer, spoon over a warm smoked cheese such as Scamorza.
Antica Dolceria Bonajuto Two
chocolate bars from Modica, one flavored with vanilla, one with cinnamon.
Grate over ice cream for a tasty topping.
Capicollo Rustico A
white fig “sausage” with nuts and fruit flavoring. Slice and serve
alone or with butter cookies.
I Dolci A variety of sweet
confections, chocolates, candies and mini-pastries sprinkled throughout
the basket.
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