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Giada's Italy Gift Box

Giadzy

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Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef. Giada’s Italy, she returns to her native Rome to reconnect with the flavors that have inspired the way she cooks and shares what it means to live la dolce vita. From pastas to tomatoes, Calabrian chili paste and beyond, use these Italian ingredients to start cooking your way through Giada's Italy.
 
This Gift Box Includes:
Signed Giada’s Italy Book: Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef.

Calabrian Chili Paste: With a mellow, fruity heat that lingers on the palate but won't overwhelm, there's just no substitute for this crushed Calabrian chile paste from Tutto Calabria. The quintessential Italian chile, they are beloved around the country for the lively heat they bring to any dish. Similar in Scoville level to cayenne but with a depth of flavor unlike any other, this paste of fresh chiles crushed and preserved in olive oil is a must-have for any spice lover’s pantry. It’s one of Giada’s essential Italian ingredients.

2 Datterini Tomatoes: While the name of these datterino tomatoes from i Sapori di Corbara translates to “little date,” they might as well be called nature’s candy. Like their namesake fruit, they are naturally ultra-sweet—even more so than their cousin pomodorini. Grown in rich volcanic soil in Corbara near the Amalfi Coast, these small, oval tomatoes have a thicker skin and fewer seeds than common varieties. All this adds up to more sweet flesh, which means more delicious tomato flavor in every bite.

Fregola: Somewhere between couscous and pasta lies Artinpasta’s organic fregola, a delicious little grain from Sardinia. Also called fregula in the local dialect, fregola's history goes all the way back to the 10th century, when it was made by hand by rolling semolina dough in a terra cotta bowl called a scivedda until it formed small beads. Today, it's passed through bronze dies, giving the surface a rough texture that clings to sauce. Its name is a reference to the way it’s made: the verb sfregolare means to crumble or reduce to crumbs.

Fusilli Lunghi: You've never seen fusilli like Setaro’s fusilli lunghi! Originally from Campania in the south of Italy, these long, hollow corkscrews were once made by hand by deftly wrapping each strand around a knitting needle or spindle (fusilli comes from the word fuso, or spindle). Now, they’re produced on traditional bronze dies in the Setaro family factory in a process that’s a little less painstaking but no less delicious. It’s a whimsical shape that’s hard to find in the U.S. and is only made by a few Italian pasta producers. This super-sized version measures nearly 2 feet long, and is designed to be broken by hand to your desired length.

Elicoidali: Look closely at this elicoidali pasta from Setaro and you’ll see why it’s not just another rigatoni. Its name is derived from the Italian word "elica," which means spiral or helix, and the hypnotic swirls that run the length of these medium-length tubes are what sets it apart from the crowd. Its deep-set ridges help sauces cling to the pasta, ensuring every bite is full of flavor.

Dried Rosemary: No herb is more quintessentially Mediterranean than rosemary, and there’s no dried rosemary more intensely aromatic than this version from Filippone. The woody plant thrives in sunny, dry climates, and it grows wild across much of southern Italy, where its unmistakable scent perfumes the coastal breezes. This rosemary is grown on a small family farm in Sicily and dried right on the branch, so there's no doubt about what you're getting.

Fusilli Lunghi, 1.1 lbs Elicoidali, 2.2 lbs