FRANCIONI FENNEL POLLEN Signori Francioni’s quest is to harvest and preserve the essence of fennel by gathering the yellow-green pollen that grows wild throughout Tuscany, allowing its clean bright flavor to be enjoyed year around. Signori Francioni scouts the countryside carefully observing the tall green fennel, gauging the maturity of the plant and determining when he thinks they should reach maturity. As the flower caps of the fennel plant come into full bloom tiny yellow-green flowers form and a fine dust of pollen starts to blow in the warm breezes of summer. The end of July into the beginning of August is ideal harvest time. Before the fennel goes to seed Signori Francioni and his group of retired foragers spring into action.
Harvested carefully by hand, the flowers are placed in cloth bags to prevent moisture from collecting on the pollen and creating mold. After harvesting the fennel flowers laden with pollen are spread on wide wooden boards. The boards are then laid beneath protective covering with plenty of dry arid breeze to surround the pollen. This method of drying ensures that the essential oils in the pollen do not dissipate. 
After drying for approximately 10 days the fennel is tested for moisture. The fennel pollen should slightly spring back when pressed lightly. At this stage it is not completely dry. The pollen is sifted to extract little leaves and twigs and then packed in large clean cotton bags to finish the drying process. When completely dry the pollen should have a heady aroma of anise, golden-green color and crisp texture. To preserve the essence of the fennel pollen it is packed into an airtight bag.
Fennel pollen has been a treasured ingredient in Tuscany for centuries. Its bright clean anise flavor gives life to the classic Tuscan fresh pork sausage, the Finocchiona, named after this delightful herb. Fennel pollen and pork are a perfect palette combination: thick cut pork chops showered with Ittica d’Or sea salt and fennel pollen. The pollen also makes the perfect delicate condiment for poached fish, such as sushi grade tuna, rolled in fennel pollen, seared and paired with a parsley salad.
200 gr/7.05 oz
AZIENDA T.F. DRIED PORCINI MUSHROOMS
Deep in the forests of Tuscany, you will find the staff of Azienda T.F. harvesting the prized porcini mushroom. Carefully searching the forest floor under chestnut, pine and oak trees, the fat, meaty fungus can be found pushing its way through light forest mulch and decaying stumps of fallen trees, or freshly burned areas of a forest fire. Ideal time for harvesting is after the rains of autumn. The forest floor, rich with leaves and other vegetal elements, make the perfect platform for the porcini spores to grow. Azienda T.F. is careful to gather the preferred Boletus edulis, this considered by many as the best of all the Boletus varietals, with its corpulent firm white stack and broad dark brown cap. The Botelus edulis has eluded any attempt at cultivation. The location in the Tuscan forest is held as a very close secret as are many prized mushroom hunting grounds. After gathering, the porcini are graded according to quality. There should be no insect damage and the color and texture of the stem and cap should be perfect with no deep bruising or stickiness in the gills. The premium mushrooms are then carefully sliced and layered on specially made wooden mats. The mushrooms are sun-dried until pliable but not brittle, this process usually takes 2-3 days. After drying, the porcini slices are packed in cello bags to preserve the intensity of flavor.
The name porcini means 'piglet' in Italian, as the young fruiting bodies of the mushroom resemble little piglets. Porcini have higher moisture content than many other varieties of mushrooms, with a nutty flavor, and a meaty, firm, creamy texture. Drying the porcini intensifies the aroma and flavor.
The pungent dried porcini is perfect when added to a risotto or layered with thinly sliced potatoes, Parmigiano-Reggiano, and cream for a sublime gratin. They are decadent as a key element of a pan sauce for a grilled veal chop or beef rib eye steak. A few dried slices of porcini added to a simple bean soup add depth and richness.
30 gr/1 oz and 100 gr/3.6 oz
GANGI DANTE OREGANO
The Gangi family has dedicated a portion of their organic 80-acre farm to the production fo the very aromatic Puanta oregano. This variety of oregano is a cross 
between marjoram and oregano and is prized for its delicate flavor profile of sweet, spice and citrus notes. The farm is located at the base of the Madonie Mountains, it's rugged terrain and peaks home to Madonie Park. The park is a protected reserve helping maintain a balance with wildlife, farming and village traditions. The landscape around the mountains is dotted with giant holly, some hundreds of years old, the rare Mandonie spruce and Sicilian fur, a truly breathtaking backdrop to the farm.
The Gangi family carefully hand planted this variety of oregano to blend with other farm crops such as grains, olives and legumes. The flavor of the oregano develops with the help of the intense Sicilian sun and rich volcanic soil. The pale green to gray green foliage and upright stacks are harvested in September just as the oregano starts to bloom. The oregano's sweet, spicy aroma perfumes the air as farm workers handpick the crop. The oregano is laid on coarse fiber mats under canopies to shade from the direct sunlight and allowing for air circulation. The oregano is gently turned during the drying process, until dry to the touch but not brittle. The vibrant color remains and the essential oils are locked in and intensified. The oregano is then either tied in bouquet bunches and sealed in cellophane or the leaves are lightly crushed by hand and packed in cellophane bags. After drying the oregano has bright flavors and essence of lemon to make the perfect addition to tomato sauce, grilled tuna, pizza with capers, or pasta with tomatoes and pecorino cheese.
MARIA GRAMMATICO ESTRATTO
Maria Grammatico maintains traditional methods and standards for all the sweet treats and pantry items she cerates at her small rustic passiticeria. Maria’s early life was very difficult, living in a cloistered orphanage until she was 22. There nuns taught Maria the art of marzipan confections and other traditional Sicilian treats. She, along with the other children from the orphanage, would go into town and sell the treats to supply much needed income for the convent and orphanage. Her story is told in the book she wrote “Bitter Almonds Recollection and Recipes from a Sicilian Girlhood”.
When Maria left the orphanage she took with her the recipes and traditions that she had been taught and she then opened the Passiticeria Maria Grammatico in the Sicilian hill town of Erice. By sourcing the best quality ingredients and applying the timed honored methods she had learned, Maria has gained international recognition for her biscotti, torrone, cakes and savory pantry condiments. She regularly welcomes travelers from all parts of the globe to take coffee and indulge in her artful creations.
Estratto:
Thick tomato paste made from a Sicilian heirloom variety of San Marzano tomatoes. The tomatoes are carefully ground by hand and the resulting paste is then spread onto a tauleri, a long wooden board. The boards are placed on the rooftop of the passiticeria under the hot Sicilian sun to dry for 8-10 days. Each evening at dusk the boards are removed to prevent any night moisture from collecting on the drying paste. 
The paste is then turned everyday with a large flat wooden spatula and placed back on the roof at sunrise. The turning of the paste is done twice daily to encourage even drying and consistency throughout the process. The paste takes on a deep ox blood color at the end of the drying period. It is then salted with local sea salt and packed in a candari, a large clay vessel. Before covering loosely with cloth and a terra cotta lid, Sicilian extra virgin olive oil is poured over the paste to preserve the color and intensity of flavor.
A small spoonful of Estratto will bring depth of flavor to any tomato sauce or braise. A simple favorite of Sicilians is to moisten grilled bread with olive oil and spread a thick layer of the paste on top, resulting in a crostini like no other.
100 gr/3.53 oz and 400 gr/14.1 oz
MASSERIA MIROGALLO PEPPERS
The Belfiore family has been farming since the 1800s. Their farm, the Azienda Mirogallo, is on 70 acres of land in Lucania, which is in the southern portion of Basilicata. Agriculture has long played a major role in this region despite its rugged mountainous terrain, scarce water supply and dry weather. The Belfiore family, father, mother, and three sons, tend not only to the pepper plants but grow fruits, almonds and vegetables to take to the local market. Their special crop is a regional heirloom variety of thin-skinned pepper. 
These peppers are harvested during the peak hot months of summer, the end of July until the end of September. When the peppers are at the perfect stage of ripeness they hang heavy on the plant, taking on a deep red color with a glossy finish to the skin. The harvesting of the peppers is very labor intensive being picked by hand over very rugged terrain. After harvesting, the peppers are strung into large wreaths that are then placed under the intense rays of the summer sun for 20-25 days. When the peppers are dry and wrinkled the wreaths are taken apart and the peppers are fried in local olive oil until the skin is deep brick red with a soft leather-like texture. The pepper are then packaged for and stored for use over the winter months.
Preservation of foods by sun drying and similar techniques, like immersing in olive oil or covering in salt, have been done for centuries to extend the crops for the cold months. Preserved foods take on a new life quite different from their original fresh form. These aromatic peppers bring a new complexity of flavors to winter greens, braised and roasted meats and pasta. The locals refer to the aromatic and spicy pepper as “Cruschi”. In Lucania the peppers are eaten as an appetizer much like toasted nuts. “Crushi” are often coarsely ground in a mortar & pestle and sprinkled over fried eggs in olive oil. The peppers add incredible flavor to the classic spaghetti aglio, olio e pepperoncino (spaghetti with garlic, olive oil and chili peppers).
25 gr/.9 oz
