CAPONE FOODS' PASTA HAS ARRIVED!
Our freezer is installed with fabulous take home dinners, sauces and fresh pasta from Capone foods in Somerville!  Come on by the store to fill your stomach with wine and great food!
Dinners
Torta Pascualina
Cheese Lasagna
Spinach & Mushroom Strata
Mushroom Napoleon
Stuffed Shell Dinner
Eggplant Dinner

Sauces
Pesto Sauce
Sun-dried Tomato Pesto Sauce
Alfredo with Shallots
Plum Tomato & Basil
Porcini Sauce

Pastas
Artichoke Ravioli
Spinach, Cheese & Tomato Tortellini
Black Pepper & Romano Cheese Gnocci
Lobster & Crab Ravioli
Mushroom Ravioli
Cheese Ravioli
Plain Gnocci
Pumpkin Ravioli

Banyuls-sur-Mer Vinegar - Where there's wine...there's vinegar. And in the southwest of France, in a small Mediterranean seaside town called Banyuls-sur-Mer, some fine wines are produced. So, it's no wonder that the grapes grown on the region's ancient vines also yield one of the world's finest vinegar: Le Vinaigre de Banyuls. Made from the naturally sweet wine of the region, the grape base for this very small production of "vin doux natural" (no sugar added) is 50% Grenache noir, 40% Grenache gris and 10% Carignane.

It may be "sour wine" but its taste is delicious. With aromas of walnut, spice cake, beeswax, vanilla, and licorice, Le Vinaigre de Banyuls is a fierce rival to both Italian balsamico and Spanish sherry vinegar. It's distinct nut like qualities make it the perfect companion for vinaigrettes made with hazelnut or walnut oils, as well as high-quality olive oils. And when you're in the mood for something really special, use Le Vinaigre de Banyuls as a marinade for fish or to deglaze the pan after sautéing duck, mushrooms, or even...foie gras.

Lavender Honey - The HUGUEL family has been in the honey business for generations in a small town in Provence near the Sorgues river across from Avignon. And they make the best lavender honey in the world hands down (or should we say tongues down). By placing their hives near the lavender fields in Provence, they make true Provencal honey.

Fleur de Sel - The salt of the earth - The story of Fleur de Sel is simple yet complicated. Fleur de Sel is an all natural sea salt from Brittany. Unprocessed, unrefined, unadulterated. That is the simple and delicious truth. Where it is harvested and how it is made is much more difficult to achieve.

In Brittany near the town of Guérande, there is a mini climate that is much milder than the rest of Brittany. In this region you'll find plenty of marshes and low lying areas, the currents of the Atlantic run cleaner than many other salt harvesting locations, and unlike the Camagarue, there are no nuclear power plants. Together these forces make Guérande an ideal "salt farm" region. Which is why it has no peer in Europe for the quality of salt produced.

Hawaiian sea salt - Baked Hawaiian red clay ('Alaea) mixed with sea salt. This mix contains unprocessed sea salt rich in natural minerals.   Regular over the counter table salt is one of the worst things for you! It is mined from large natural sea salt deposits underground where they take the natural salt and basically take out everything that is good, and are left with Sodium Chloride (table salt). This is ideal for melting snow and other industrial uses all which leave eating it a minority.

In addition, Hawaiian 'Alaea Sea Salt tastes much better than any white salt, including the 'Fleur De Sel' French Sea salt. If you were to taste a few grains of the Fleur De Sel it has a sharp salty edge, as do all white salts regardless of origin. If you were to try a few grains of Hawaiian 'Alaea Sea Salt, most people would say that it has a mellower, less salty taste.

Pumpkinseed Oil – Produced from a unique pumpkin grown only in the Styria region of Austria.  Seeds are gently roasted and then crushed, the result is a brown/dark green oil with an enticing aroma and pronounced nutty flavors.  Excellent in salads or as a condiment for soups.  Does not tolerate high heat.  $19.99 500ml

Puree de Piment - Some varieties of chile peppers are given treasured status in certain regions of the world, where they are celebrated in art, legend, the kitchen, and festivals. Paprika has such status in Hungary, the jalapeño in Laredo, Texas, and the mole varieties ancho and pasilla in central Mexico. The New Mexican varieties, grown in the state that produces more chiles than all the other United States combined, are worshiped from Taos to Las Cruces, and from Gallup to Tucumcari in the Land of Enchantment. But a little known chile is acclaimed in–of all places–southwestern France, where it has gained controlled-name status, much like Champagne sparkling wine and Roquefort cheese. That chile is piment d’ Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in that part of Basque country.  About the same heat scale as hot paprika, the Espelette pepper is regarded by the French as a four on the scale of one to ten. In fact, hot paprika powder can be substituted, as can New Mexico red chile powder.  The fresh hot pepper is crushed, seasoned and mixed with spices.  The purée brightens your barbeque dishes and anything you see fit!    Click here to learn more!