10 Delicious Things from the Winter 2015 Fancy Food Show

If I had to make a shopping list based on what I tried at the Winter 2015 Fancy Food Show, here is what I would recommend buying.

I thought I knew something about maple syrup, but now after talking to Dori Ross of Tonewood Maple I know so much more. Tonewood Maple has gotten some serious attention for their solid maple cube that you can shave to create maple sugar, but it was their single estate varietals of maple syrup that blew my mind. When processed separately (something that doesn’t happen everywhere) you get amazing differences in the flavor. Each bottle is labeled with the actual sugarbush it came from. Some are sweeter, others earthier or even a little spicy. They also make a maple cream, which is something I discovered in Canada. On the East Coast it’s fairly common, but I’ve never seen it out here. It’s a creamy spread made only from maple that you would swear has butter in it. It’s great on toast, pancakes or waffles. They also have a maple tree adoption program that gives you an opportunity to support small maple producers and sustainable farming practices, and bottles of four grades of syrup.

Some years I see a lot of fancy ketchup, this year I didn’t, but a few unusual ones stood out nonetheless. Traina Foods makes ketchup with sun dried tomatoes. They are richer, less sweet, more intense and fresher to me than conventional brands, but can definitely be used the same way you’d use any other ketchup. This year they released a sun dried tomato and sriracha ketchup. Their ketchup has higher concentrations of lycopene and less sugar and salt than other varieties, and is gluten free.  I tried it on a spoon but can’t wait to experiment cooking with it.

Blackberry Patch is now offering fruit ketchups. I tried the raspberry chipotle, blackberry and blueberry. These can also be used just like regular ketchup, but have a much more sophisticated flavor. They are tangy and you really taste the fruit. I would use them as a glaze on lamb, pork or even chicken. The company is owned and operated by two farmers and everything is made in small batches.

I’ve been a fan of Sonoma Syrup for ages. I particularly love the lavender simple syrup with sparkling wine. They also make my favorite vanilla extract and "crush", a combination of Tahitian and Madagascar beans. Their latest product is a mixer, the Olive Mary Mix, which is basically a bloody mary mix but with olive juice, from a dirty martini. It’s briny and spicy and combines the best of two great cocktails in one! 

Glossops is new simple syrup company and I particularly liked two of their flavors. One was Hibiscus Ginger and other was Smoked Sugar. These both scream to be used in cocktails. They are unusual and a bit exotic, but easy to love. 

I sang the praises of Mother In Law’s kimchi from them moment I tried their wares at the Fancy Food Show a few years ago. This year they are introducing gochujang which is a fermented chile sauce used in lots of Korean dishes. I have some in the refrigerator but I’ve never been a big fan. Until now. Mother In Law’s gochujang varieties in tangy, sesame, and garlic are out of this world! I could eat these "everything sauces" with a spoon. They aren’t sticky but smooth, luscious and robust. These will become your go-to Korean sauces. 

I’ve tried a lot of flavored hummus but none that impressed me as much as the organic ones from Hope Foods. They use high pressure processing which allows for 2-4 times the shelf life of other products and they use no preservatives. My favorite is their Thai Coconut Curry hummus, but I also really like the spicy avocado, kale pesto and jalapeño cilantro varieties. Each had just the right amount of kick. They also make some very good black lentil dips. I will be trying to recreate those at home.  

I tend to prefer plain Greek yogurt so I can add my own flavorings. But Fage does make some really good flavors. This year I tried their split cup with blood orange and also their fruyo blackberry lime which comes premixed. They were not too sweet and really bright. I really do like a bit of sour with something sweet.

Frutta Rustica is a brand of citrus preserves. There is orange, clementine and citrus medley (oranges, clementines and lemons). The orange is good, but the clementine and citrus medley are outstanding. These preserves are thicker with much more fruit than marmalade, up to 82% fruit, all gathered from within nine miles of the facility where it’s processed. All the preserves are made with only fruit and sugar, made within 24 hours of the fruit being picked from the trees in Calabria. The freshness  really shines through. Use it on toast or with cheese. 

I also discovered some very high quality and luscious French preserves from Lucien Georgelin imported by KL Foodways. The apricot is 65% fruit and the orange, lemon and grapefruit preserves is 55% fruit, both were outstanding. I cannot begin to tell you how fresh and bright these jams are. They come from Lot-et-Garonne, in Aquitaine and are made very traditionally in copper pots, in small batches. You can find them at Market Hall Foods. 

And another thing—KL Foodways is also bringing honest to goodness mustard oil into the US that is specifically for culinary use (it's also available at Market Hall Foods). If you’ve looked for it in the past you may know it has been nearly impossible to find. It’s a key ingredients in mostarda and also some Indian recipes. 

Christmas Lima Bean & Butternut Squash Stew Recipe

One of my new year's resolutions is to use more of the food stored in my pantry. My shelves are overflowing with packages of grains, heirloom beans, dried pasta, Asian sauces, jams, mustards, sardines, cans of tomatoes and more. My goal is to cook with something that is languishing in the pantry or my equally stuffed-to-capacity freezer, every single day. Yesterday I chose some Christmas lima beans to transform into a vegetarian main dish. Eat less meat and more vegetarian food! That is yet another new year's resolution.

Christmas lima beans are sometimes called chestnut lima beans. When uncooked they are beautifully speckled like a calico horse, and when cooked they are more uniformly brown like chestnuts--but they really don't taste like chestnuts, despite what you may have heard. They have a texture a bit like russet potatoes and a mild earthy flavor but none of the characteristic sweetness or dry crumbly texture of chestnuts.

Beans are often used in salads or soups, but Christmas lima beans are the perfect bean for making a stew because not only are they large and "meaty" but the liquid they soak and cook in becomes a rich brown gravy when reduced. I combined the beans with silky sautéed onions and chunks of sweet squash to make a satisfying meatless main dish. It's a mild but hearty dish and the toppings jazz it up considerably.

Note: I get Christmas lima beans from bulk bins at Rainbow Grocery, you can also get them online.

Christmas Lima Bean & Butternut Squash Stew
Serves 4 - 6

Ingredients

2 cups Christmas lima beans
4 cups butternut squash, peeled and cut into 1 inch cubes
1 Tablespoon extra virgin olive oil
1 large onion, sliced into thin half moons
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2-1 teaspoon red chili paste or harissa
1/4 teaspoon minced peeled ginger

Toppings:
Extra virgin olive oil
Wedges of lemon
Crumbled soft goat cheese, optional
Chopped cilantro, optional

Instructions

Place the beans in a large dutch oven and cover with water. Water should rise at least one inch over the top of the beans. Let soak overnight.

Do not drain the water! Simmer the beans gently until tender, probably an hour or so. Add the butternut squash and more water if necessary, cover and gently simmer for 15 minutes or until the squash is cooked.

Meanwhile in a separate skillet heat the olive oil and add the onion. Add the salt to the onions and cook over medium low heat, stirring occasionally. Add the cumin, chili paste and ginger. When fragrant, add the onion mixture to the beans and squash. Simmer without the lid until the remaining liquid thickens to make a velvety gravy. Taste for seasoning.

Top each serving with a drizzle of olive oil and lemon and any other toppings you like. 

Enjoy!

Winter Fancy Food Show 2015 Trends: Turmeric, Beef Jerky & Fermented Foods

Attending the Winter Fancy Food Show (which is a trade show for the specialty food association) is a terrific opportunity to see what's new and happening in the world of speciality food. The biggest trends I noticed this time around were teas with turmeric, beef jerky and fermented foods, which included kombucha, probiotic drinks (most dairy based) and raw live active culture salsas, pickles, kimchi and sauerkraut. 

Interestingly enough, they each have a health angle to them. Fermented foods provide probiotics which are healthy bacteria and yeasts. Turmeric has anti-inflammatory properties. Beef jerky can be a high protein and low carbohydrate food that fits with low carb and Paleo diets. 


Fermented Food & Drinks

There are lots of different kinds of fermented food and drinks. One is kombucha, which is a fermented tea, usually combined with fresh fruit juice to make a healthful and tangy beverage. I noticed at least three exhibitors offering kombucha to enthusiastic crowds perhaps because a couple swigs of it is particularly refreshing after lots of sampling and tasting of rich food. Kombucha is a natural product and the flavor can vary greatly from one brand and one flavor to another. I like a balance of sweet and tangy. One brand I particularly liked was Health Ade. All their products are organic and made with local seasonal farmers market fruit. The flavors vary seasonally. I tried several flavors liked the pink lady apple and the pomegranate. 

Something new this year in addition to the kimchi and kraut, were some fantastic spicy pickles and sauces both of which I’d recommend. The pickles I liked were from Dan Fruin’s company Genuine Grub. Dan was born in Korea, but adopted by Irish and Irish German parents. He makes spicy crunchy pickled cabbage, radishes and cucumbers without a vinegar brine. They have a better crunch and fresher flavor than other pickles. While I love spicy flavors, he also has a mint and dill cucumber pickle that had plenty of flavor without any heat. 

I also enjoyed Cultured & Saucy products. They make raw fermented salsas, sauces and condiments that are juicy and fresh. Created by a sisters in Santa Barbara. I particularly liked the lemon, garlic, dill condiment. It had a pleasing sour tang and would be great as a base for a salad dressing or on fish. They also make their unique products in flavors like citrus ginger curry  and lime chile cilantro. Some of the products are called salsas, some chutney and another just “topper.” The names can be a bit confusing, these are all raw, fresh, fermented sauces that can be used in a variety of ways. Right now they are only available in Southern California. 

Turmeric Tea

I wasn’t aware of the turmeric tea trend until I attended the show and saw it at practically every tea booth. Some tea companies have had a turmeric tea for a while and others were just introducing it. A top supplement, it has anti inflammatory properties and a mild somewhat earthy flavor. There are probably tons more out there, but these are the ones I noticed at the show. 

Numi introduced four all organic turmeric teas, Amber Sun with rooibos, honeybush, cardamom, cinnamon and vanilla, Fields of Gold with chamomile and lemon myrtle, Golden Tonic with lemon verbena and lime and another Three Roots with ginger and licorice. The turmeric plays more of a background note, so the tea you like best will depend on the flavors. 

Choice Organic Teas makes Easy Digest, a tea with organic ginger, organic licorice root, organic lemongrass leaf, organic turmeric. 

Stash makes Gold Cup Chai which is an herbal tea with organic cinnamon, ginger, turmeric, orange peel, cardamom and clove. The main flavor here is really ginger. It’s nice as a ginger tea, but I didn’t get much of the other spices. 

Spicely Organics makes Sweet Turmeric with organic turmeric, organic ginger, organic pure vanilla powder, organic cinnamon true and organic stevia leaf. I particularly liked this drink, the warm ginger, vanilla and cinnamon were enhanced with a bit of sweet stevia. Sorry I don't have a photo of it.

The Republic of Tea has has turmeric teas in their line since 2010. They sell a biodynamic organic turmeric cinnamon tea, organic turmeric ginger green tea an a herbal blend called “Get Limber.”

Those are the ones I saw but it's possible there were even more...

Beef Jerky

Blame it on the low carb and paleo diets. Beef jerky is not just something you find at gas stations anymore! I couldn’t believe how many companies were exhibiting beef jerky. I also couldn’t believe how much of it was positively dreadful. Some was too chewy and tough, some was not chewy but dry and mealy like sawdust. But there were a few notable exceptions. The ones I found most tasty were the following three.

Epic is specifically geared towards the Paleo diet and uses grass fed and organic beef in mixes that include things like nuts, coconut, dried berries or apples. They also make savory bars that are combinations of meat, nuts and berries. They come in flavors including beef, habanero and cherry, turkey with almond and cranberry and lamb with currant and mint. These were surprisingly good, tender with good texture and a savory and sweet flavor that was odd but tasty. 

Field Trip makes classic beef jerky, but it’s the perfect texture and the flavors are bold but not overwhelming. It’s lower in sugar and sodium than a lot of other brands. It's all gluten free and was created by three partners who wanted a better quality product without msg, corn syrup, preservatives, nitrates or artificial ingredients. The quality shines through. 

Uncle Andy’s Jerky has the most unusual flavors including Bandito Loco’s Spicy Coffee Beef, Lumberjack Maple Bourbon Beef and Southern Gent Lemon Mint Beef. All the flavors were a big hit at the show and created a lot of buzz. Andy wants to keep the price affordable and is looking into different means of distribution. For now you can check out the location finder or purchase it online. 

Juice & Smoothie Books & Giveaway

After the indulgences of the holiday season come the resolutions of the new year. And when it comes to food, there's a popular belief that you can atone for the sins of the past with repentance in the form of detoxing, cleanses and juicing. Juice is a delicious thing to drink, but relying on it instead of actual food can be downright dangerous to your health; this isn’t just my opinion, but what nutritionists say—you can read more in articles like Juice Cleanses: Not healthy, Not Virtuous, Just Expensive and Juice Cleanses: Health Hocus Pocus. Also you can't detox your body, it's a myth. 

I actually love making and drinking juices and smoothies, I just don’t recommend getting caught up in believing they are a cure all or will lead to weight loss. Because they can often be high in sugar and carbohydrates, I think of them more as a treat, to enjoy instead of something like ice cream or frozen yogurt. Juices and smoothies are very easy to make at home and are becoming more and more available on-the-go as well. If you want to incorporate juice in your diet in a short term but healthy way, you might consider Jamba Juice’s sensible 3 day juicing routine, which includes food and juice. 

While I’m not convinced you need a cookbook for making juices and smoothies, here are some recent ones to consider: 

Juice: Recipes for Juicing, Cleansing and Living Well was written by juice evangelists and juice business owners. While the authors say they aren’t doctors or nutritionists, they are proponents of cleansing, which they claim lets your digestive system rest by eliminating fiber. The also say that acidic foods “build up in your system and lead to symptoms of chronic disease" and offer a chart of alkaline and acidic foods.

The juices at their shops and recipes in the book are divided into three categories, greens, roots, citrus and also nut milks. The recipes don’t include calorie or nutritional information which is a shame.They recommend not disposing of the leftover pulp, but provide just two recipes for using it, carrot bread and almond meal cookies. There are healthy smoothies in addition to juices, which they suggest adding to your “cleanse” program. Savory and spicy juices, an odd mishmash of supposedly “cleansing” recipes including Big Green Detox Salad (Dijon mustard is cleansing? Who knew), Warm Coconut Millet Porridge and Halibut in Parchment with Zucchini, Fennel and Capers. Mostly ingredient photos. About 100 recipes. Who’s it for for? DIY cleanse fans. 

Raw Energy in a Glass focuses on super foods and the author is more of a proponent of blending than juicing, which she rightly points out lack fiber and can lead to serious carbohydrate and sugar intake. The recipes have information about which vitamins and minerals you’ll get, but no actual specifics. The recipes use raw, unprocessed ingredients and don’t rely on “protein powder” or other pre made ingredients. Recipes have evocative names like Everything’s Just Peachy Frappe, Go Go Shot, Garlicky Green Giant, Purple Antioxidant Cocktail. The book also has a recipe for vegan yogurt and it is used in some drinks and shakes.

Unlike some other books, the focus of a lot of the recipes seems to be taste. 126 recipes. Some illustrations, not a lot of finished recipe photos (though I’m not sure why you’d need them). Who’t it for? Someone with a blender and a curiosity about super foods, but not a juicing fanatic. 

100 Best Juices, Smoothies and Healthy Snacks subtitled Easy Recipes For Natural Energy & Weight Control  was written by a popular raw and vegan blogger, this book divides recipes in to juices, smoothies, non-dairy "mylks" and mylkshakes as well as energy bars and healthy snacks.

Frankly I’m concerned when someone with no medical background starts giving advice on what’s healthy or promotes weight loss. There is no solid nutritional information with each recipe, just cheerleader speak like “Get energized, nourished and hydrated all in one glorious glass” and anecdotal tidbits like “Ginger has been proven to prevent diseases associated with the liver as well as cleanse the blood." Yikes! That sounds like a dubious health claim to me. Again because there is no real nutritional information or calorie counts, I am wary of the claim that these drinks, some of which are high in fat from coconut, can help you lose weight. The book comes across in a chatty cutesy way. It features very pretty photographs, though do you really need to know what a finished glass of juice looks like? 100 recipes. Who’s it for? Those who have both a juicer and a blender and believe in the benefits of a vegan diet.

Giveaway! I am giving away a copy of Raw Energy in a Glass  and a Jamba Juice gift card worth $50 to use on their bottled 100% cold pressed juices to enjoy on the go or at home including Orange Reviver, Tropical Greens, Citrus Kick and Veggie Harvest.

In order to be considered to win, please leave a comment telling me what your favorite juice or smoothie combination. You must have a US mailing address to win, and you must include your email in the appropriate field when you leave a comment (your email will only be visible to me). One entry per person. I will choose a winner at random, Friday, January 9, 2015.

Disclaimer: My thanks to Jamba Juice for providing the gift certificate and to the publishers who provided review copies of books. I was not monetarily compensated for this or any other post. 

The Search for General Tso: Movie Review

New Year’s Day is a traditional time to go see a movie, but if you can wait a little longer, I highly recommend checking out The Search for General Tso, which begins a theatrical release as well as being available on video on demand January 2nd, 2015. It’s a documentary about the origins and popularity of General Tso’s chicken, a dish that has practically become as American as apple pie. But even if you know the basics about the dish—where it came from and why it’s named after the general—this documentary is well worth watching.

The film covers Chinese immigration to the US, a bit about Chinese American culture, Chinese American food and has interviews from noteworthy authors and Chinese food experts like Fuchsia Dunlop and Jennifer 8. Lee (author of The Fortune Cookie Chronicles and also producer of the film) and iconic restaurateurs including Philip and Cecilia Chang, Michael Tong of Shun Lee and Chef Peng, who actually originated the dish. 

It’s a very entertaining film, but it also touches on more serious topics like authenticity, discrimination and politics. It’s about a dish that’s popular in the US, but the filmmakers travel to China and Taiwan to get the whole story. The movie is full length, but fast paced and there are fun little animated bits as well. Just plan on going out for Chinese food afterwards, because I can guarantee you will be craving it after seeing the film! 

A side note, many people may know about the tradition of Jews eating Chinese food on Christmas, but this year some really wonderful articles covered the phenomenon in detail. I particularly enjoyed reading Why Do American Jews Eat Chinese Food on Christmas? in the The Atlantic and also The War on Jewish Christmas Must Be Stopped in Washington Post.

Happy New Year! 

Culinary Reference & Resource Books

I wasn’t quite sure what to expect from The Flavour Principle  but I've decided it's a keeper. Each chapter has a different flavor profile—bitter, herbal, smokey, eatery, sweet, spicy etc. The first page of each chapter has a list of ingredients that typify the flavor so for example next to earthy you get potatoes, beets, mushrooms, eggplant, black beans, truffles, leeks, bison, etc giving you a preview of the recipes. There are drink recipes and full menus that emphasize the flavor. The menus each have a theme like Sophisticated Vegetarian Dinner, An Argentinian Odyssey or Icewine Extravaganza. Yup, this is a Canadian book and the authors are the weekly food columnist and wine and sports columnist for The Globe and Mail. 

There are also drink pairings for most of the dishes and a discussion as to why it pairs well. There are lots of added features such as how how to flame an orange peel, glassware 101, a primer on different kinds of curry (Indian, Thai, Malaysian and West Indian) and how to compose a cheese plate. The book is well over 450 pages so there is no skimping on information, discussions of wines and cocktails or photographs. The recipes are great, but I think it’s also a wonderful reference book because of the wine pairings and flavor profiling. Some sample recipes? Watermelon Gazpacho, Shaved Cauliflower and Swiss Chard Curry, Sweet Spicy Garlic Chicken, Tea Smoked Salmon, Hazelnut Meringue Roulade, Caramel Pecan Popcorn.

After reading about The Flavor Thesaurus  on Dianne Jacob’s blog, I immediately purchased a copy for myself. It’s not a traditional cookbook, nor is it really a thesaurus. The book begins with a flavor wheel, it outlines flavors much like The Flavour Principle does—for example Earthy lists mushrooms, eggplant, cumin, beet, potato and celery. Then in the Earthy chapter there are listings for each of those ingredients. The listing pairs the ingredients with other ingredients. So for example with eggplant you get an introduction to the ingredient then listings for eggplant & bell pepper, eggplant & chili, eggplant & garlic, eggplant & ginger, eggplant & lamb, eggplant & nutmeg, eggplant & prosciutto, eggplant & soft cheese, eggplant & tomato and eggplant & walnuts.These are interesting pairings but perhaps not as groundbreaking as I was hoping. 

Of course some chapters do have more unusual pairings such as rhubarb & cucumber or goat cheese & chocolate. With some of the pairings there are recipes written in an informal way, but not as a general rule. The book reads like someone’s kitchen notebook with lots of trivial about ingredients and recipes. It’s not as useful as The Flavor Bible, but it’s an interesting book nonetheless. 

The Vegetarian Flavor Bible is a follow up to The Flavor Bible, a book I use frequently when creating recipes, so I was excited to learn that Karen Page and Andrew Dornenberg were publishing a vegetarian version. If you grew up like I did, eating vegetables steamed and plain, this book will be a revelation. It takes hundreds of vegetarian ingredients and outlines the season they are available, their flavor, their volume, their nutritional profile and calories, techniques used to prepare them, tips and botanical relatives. Then comes the fun part, a list of ingredients that they pair well with, some notable dishes from restaurants using the ingredient  and “flavor affinities” that combine 3 or more ingredients. 

There are also some great quotes from and interviews with chefs and some surprises too like seasonal guides and information on some crucial vegetarian cooking tools like the Vitamix and spiralizer and the primary ingredients of different cuisines. If you want to create your own recipes using vegetarian ingredients this book is simply a must have. 

The Kitchen Decoded is organized by cookware, tools and appliances and is intended to help less experienced cooks figure out how to use that KitchenAid mixer or what too cook in a Le Creuset dutch oven. Those brand names and several others feature prominently in the book. It’s got a lot of really solid basic recipes that frankly, you can probably find elsewhere with the exception of the baked goods. There are recipes for things like Black Bean Patties, Mussels with Sausage, Guacamole, Whole Roasted Chicken and Coconut Rice but since one of the authors was a bakery owner, you’ll also find about a dozen Buttercake Bakery recipes for things like pecan snowball cookies, brownies, cheesecake, and coffeecake. 

This book would be particularly good for someone setting up a kitchen or registering for wedding gifts and is wondering how they will use some tools. But I do disagree with the usage of some appliances, for example I’m not convinced you need a food processor to combine the lime juice, jalapeño, garlic, tomato, onion and cilantro for guacamole, likewise I wouldn’t bother using a food processor for making biscuits. 

Disclaimer: Some of these books were review copies, this post includes affiliate links

English & Italian Candy for the Holidays

I think of Halloween as the official beginning of the candy season. We are in the midst of it now, and it goes through Valentine’s Day and Easter. Because I’m a sweetie, I shared my most recent candy samples with my sugar tooth sister and her candy crazed clan.

English Candy 
Fiona’s Sweetshoppe started out as an actual candy shop. It was a tiny spot in downtown San Francisco where my husband always held out hope there might be an orange cream bar waiting for him. Now Fiona’s is selling speciality candies from England and while the shop is closed, the candy is much easier to find.

Here’s what my sister had to say about them:

Licorice Allsorts
"I love black licorice, and these are a nice mild version that even people who aren't fans of licorice would like. Soft, mild, leaves a sweet aftertaste in your mouth."

Sherbet Lemons
"If Zotz and lemon drops were combined, what a wonderful world it would be. Love them. Could be a little fizzier, but yummy anyway. Does not have the typical lemon drop scratchy texture on the outside. Kind of a smooth sandy texture outside, it feels much smoother in the mouth than an American lemon drop. Then a layer of hard candy with a fizzy filling inside. Happiness that comes in lemon flavor!"

Strawberry Bonbons
"These were the most unusual of the bunch. Crumbly pressed powdered sugar texture with a hard chewy center. Not very identifiable strawberry flavor, but not overly sweet either. Package says toffee, but there was nothing toffee about it. More like Starburst or Hi Chew texture, but I think Brits call anything chewy like that toffee. N. said it was kind of like fondant. Powdery and chewy at the same time."

Jelly babies
"Strange texture. Kind of like soft cartilage. Not really chewy, and they had a dried outside that made them seem stale even though they weren't. I was not a fan. No particular flavor, and no difference in flavor between the colors. I'd choose gummy bears or swedish fish over these guys. Best comparison - stale turkish delight." I'll just add, despite not being anyone's favorite, they still got eaten.


Italian Candy

Pastiglie Leone is a candy maker that dates back 150 years. The company is known as "The King of Sweetness." What started as a small confectioner's shop in Alba has become a major enterprise, offering treats using many of the same recipes of the past. Their candy is available at AG Ferrari.

Regal Torino hard candies are wrapped in colorful, old-fashioned paper. There are a total of fourteen flavors, including pear, peach, strawberry and anise. My sister the licorice lover was a big fan of the anise flavor and also said her family particularly enjoyed the apple, quince and mandarin. These are not your run of the mill hard candies.

Fruit Pulp Cubifrutta (fruit jellies) These square jelly candies are covered with sugar and come in a mix of flavors, including apricot, peach and pear, and are made using all natural ingredients. They are very sweet! But my sister said they were very good and extremely popular with her kids. They also come in wild berry and citrus flavor collections.

Baratti & Milano is a famous chocolatier from Turin, a city famous for both coffee and chocolate. Their candy is also available at AG Ferrari.

Giandujotti This little triangular hazelnut chocolate treat comes wrapped in foil. The richness of the hazelnut complements the chocolate and creates an ultra creamy texture. The foil makes them feel a bit elegant and they are available in bags or gift boxes.

Perugina
This very well known chocolate maker from Perugia is famous for their “baci’ or kisses.

I’ve been a fan of baci with crunchy hazelnuts in them and topped with a whole nut, since I tried them when I worked in a gourmet shop. Now Perugina is offering bars in both milk and dark chocolate. Of course, I prefer the dark but it has a layer of creamier lighter chocolate on top so you get the dual textures. My sister felt they weren’t quite the same as the original baci, but other than the fact that they don’t have the whole nut to bite into, the flavor and texture is very similar.

Guido Gobino
This is one of the most luxurious brands of chocolate in Italy. Their chocolates are hard to find and very special.

Giandujotto from Guidio Gubino are absolutely exquisite, not for kids but for connoisseurs. They use the finest quality hazelnuts and chocolate crafting confections by hand that are unbelievably luscious.

Even more amazing than the giandujotto are the cremino al sale. These delicate square are milk chocolate with hazelnut paste, a bit of Italian olive oil and a touch of sea salt. Well worth seeking out. You can buy them individually at CocoaBella in the shop, or choose them when putting together a box selection online.

Disclaimer: My thanks to Fiona's Sweetshoppe, AG Ferrari and Perugina for providing samples and CocoaBella for inviting me to a tasting in their shop. I was not monetarily compensated for this or any other post.