ITALFOODS - Key Persons

Acacia Honey looks like liquid glass when it is free of other floral sources. Transparent, extremely light colored, almost white with golden yellow-green hues The nose is delicately floral, fruity, and persistent. Sweet, slightly acidic, hints of vanilla and clean aftertaste. Long, flowery finish. Acacia honey has a low acid content and remains liquid due to its high fructose content. Franca's Franzoni's bees are drawn to the white cluster of blossoms'calyxes filled with nectar, returning throughout the day for about ten days. Acacia honey production is not consistent every year: Acacia nectar is dependent upon the weather, and supply may be limited due to climate conditions.

The perfect honey for every use. Very Tuscan: dark, thick, crystalized. Strong aromatic elements of chesnut, dry herbs and slightly woody. Long, complex and rich sweet finish. "Milleflori" (thousand flowers) is also often called wildflower honey. This is both the most common type of honey and also the rarest: made of nectars from flowers in a particular place at a particular time, it is essentially impossible to reproduce its unique color, aroma and flavors from year to year. Franca, however, takes her bees to similar places which have a predominant mix of flora that give a nectar of recognizable flavor that is very consistent year after year.

François Doucet's P tes de Fruits-the quintessential French fruit jelly-contain a whopping 51% fruit (most of it local to the region) so when you bite into them you get a luscious taste of ripe summer bounty. F. Doucet makes their p tes de fruits in small batches, stirring the fresh fruit pulp in copper cauldrons and hand-packing the sugar-dusted jellies.

Lemon infused and full of flavor this Il Boschetto Extra Virgin olive oil is truly delicious. It adds light taste to every dish it is added to and is a great foundation to any chicken recipe. This beautifully packaged olive oil is the perfect gift for anyone who likes to cook. Best used uncooked, this citrus oil is delightful with white fish and herbs, drizzled over a fresh salad or simply sprinkled on some crostini over warm goat cheese

Fleur de Sel is a natural, hand-harvested sea salt from Guerande, Brittany, France. There have been salt works in this part of France since the Roman conquest in the 3rd Century AD. Gathered daily throughout the summer, the salt retains its original moisture, white color and briny taste. This Fleur de Sel is produced by artisan salt producer M. Gilles Hervy. Use on grilled steaks or fresh tomatoes, or blended into mashed potatoes for a crunchy burst of flavor. Sel Gris is an unprocessed, large crystal salt that is harvested in the autumn by artisan salt producer M. Gilles Hervy. It gets its color and its name from absorbing minerals and algae found in the salt ponds of Guerande, Brittany, France. There have been salt works in this part of France since the Roman conquest in the 3rd Century AD. It's perfect for steak, barbecue, roast chicken, and as a finish to rustic vegetable dishes.