Great Ciao

Our signature Flake Finishing Salt is the product that put us on the map. Hand-harvested from the cold and pristine waters of Netarts Bay on the Oregon Coast, our Flaky Finishing Salt has bright salinity and a delicate crunch. Use it to finish savory and

An expression of the local tradition, made following the original recipe, selecting the best ingredients.

Inspired by a recipe from the Calabria region of Italy, we make our Calabrese from whole cuts of hand-trimmed pork and add crushed red pepper and red bell peppers to give this air-dried southern Italian favorite a ruby red color and spicy finish. Varietie

The exquisite flavour of the finest White tuna is enhanced by olive oil, which gives it a silky texture. As in the case of good wine, cheese or ham, it is possible to create a “cellar” of Bonito del Norte preserves whose quality and flavour will improve w

The sea salts of Guérande in Brittany, France, have been celebrated for their fine flavor since salt harvesting began in its marshes more than 1,200 years ago. This fleur de sel, from artisan producer Gilles Hervy, is stellar.

This soy sauce is made from high quality whole soybeans, wheat and sun dried sea salt. It is best enjoyed raw, but can also be used in cooking applications. Steamed soybeans, toasted wheat, salt, mineral water and koji are left to ferment in old cider bar

Le Guérandais fine Guérande salt is an unrefined product that is simply dried and crushed to retain the pleasure of an authentic salt.
Rich in magnesium and trace elements, it is ideal for every type of use in the kitchen and on the table.

Named for the birthplace of Christopher Columbus, what makes this salame different is that it starts with finely chopped, extra-lean pork. Then we add garlic, cracked black pepper, and wine, after which it’s slow-aged—giving it the aromatic mildness and s

A rich and creamy treat that is as classic as it is craveable. Try these hand-stuffed Greek olives tossed with greens, dried cranberries and balsamic or panko-fry them and pop away.

A unique product of singular juiciness and delicate flavor, seasoned with nutmeg, black and white pepper. Similar to chorizo, but here we don’t use pimentón.

Rustichella d'Abruzzo Spaghetti; Traditional long, thin pasta.

The recipe for COLUMBUS® Sopressata Salami is originally from the Abruzzese region of Italy. We use sweet fennel and fresh garlic to give this rich salame a highly complex aroma. Our slow aging process brings out the distinctive mild flavor of the meat. A

Made with only 100% organic rice flour, following the artisan slow drying process at low temperature, this type of pasta looks like a “pennino” (fountain pen), and its shape makes it versatile also for those who need to eat gluten free food. This pasta is

COLUMBUS® Italian Dry Salami has made San Francisco—its city of birth—the salame capital of the U.S. We’ve been making ours since 1917, when our founders adapted a recipe for Milano style Salame. We use only select cuts of pork, cracked black pepper, our

5-Pack of 2oz. jars containing our best Single-Source Honeys, wrapped in a gift package. The honeys will vary by season but will include ones ranging from our lightest to our darkest and in between: Basswood, Sweet Clover, Savory Marsh Flowers, Prairie Fl

Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies.