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Expert Curations

All-in-one spread complete with thoughtful pairings and a tasting guide.

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Gourmet Bites

World-class cheese & charcuterie with zero prep. Built for snacking and effortless meals.

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Italian Countryside

Transport yourself to the lush, abundant countryside of Italy—all in one bite. The perfect amount of everything for one sitting: fresh, hand-cut Piave Vecchio, gently wrapped slices of herbaceous Finocchiona Salami, some Dried Nectarines for a fruit zing and sweetness, and Raw Hazelnuts for that satisfying crunch.

WHAT'S IN THE BITE

Every ingredient was handpicked with intention. Get to know your artisan ingredients—the origin, the craft, and the flavor behind every bite.

Piave Vecchio

Piave Vecchio

Cow's Milk • Hard

Veneto, Italy
Mild
Bold

Crafted in the Veneto region of Italy, this cow’s milk cheese is made from the rich, high-protein milk of Bruna Alpina cows that graze on fresh mountain foliage. That milk imparts the signature sweetness Piave is known for. Aged over 12 months, it develops toasted walnut notes and a caramel-like sweetness, with a firm, crystalline texture reminiscent of young Parmigiano-Reggiano and a beautifully balanced savory-sweet finish.

Best paired with:
Finocchiona
Dried Nectarines
Raw Hazelnuts

Ingredients: Pasteurized Cow's Milk, Salt, Rennet. CONTAINS: MILK

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Finocchiona

Finocchiona Salami

Vermont
Mild
Bold

Crafted in Vermont by artisans trained in the salumi-making traditions of Umbria, Italy, this thinly sliced fennel salami blends authentic old-world methods with small-batch craftsmanship. Sweet, aromatic fennel seeds and garlic accentuate the natural richness of the premium pork, while careful aging imparts a firm yet tender bite, subtle tang, and luscious texture. Aromatic and approachable, with a touch of sweetness and a delicate coating of coarse-ground fennel, it evokes the timeless flavors of Umbria’s culinary heritage.

Best paired with:
Piave Vecchio

Ingredients: Pork, salt, spices, white wine, cultured celery powder, turbinado sugar, garlic, lactic acid starter culture.

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Dried Nectarines

Dried Nectarines

California, USA
Mild
Bold

Soft, chewy, and intensely fruity. The drying process concentrates the nectarine's natural sweetness and subtle tang into something more complex than the fresh fruit, with a honeyed depth that lingers. Their moist texture and bright flavor make them a versatile board companion — balancing the salt of cured meats and the richness of creamy, bloomy-rind cheeses.

Best paired with:
Piave Vecchio

Ingredients: Nectarines

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Raw Hazelnuts

Raw Hazelnuts

Piedmont, Italy
Mild
Bold

Naturally crunchy and subtly sweet, these raw hazelnuts are a classic Northern Italian pairing. Their earthy depth complements the rich, umami notes of truffle cheese and balances the salty, silky prosciutto. A simple, elegant nut that ties the board together with texture, tradition, and a touch of toasted warmth.

Best paired with:
Piave Vecchio

Ingredients: Hazelnuts. CONTAINS: TREE NUTS

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Drink Pairings

While drink pairings are ultimately a matter of personal preference, we invite you to consider our recommended pairings to take the flavors up a notch!

Prosecco

Veneto, Italy

Italy’s most beloved sparkling wine, grown in the foothills of theDolomites and crafted from the native Glera grape using the Charmat method—asecond fermentation in tank that keeps it fresh, frothy, and approachable.Light-bodied and lively, it opens with green apple, ripe pear, and white peach,then finishes with a clean, crispness that makes every pour feel like a smalloccasion.

Cava Rosé

Catalonia, Spain

Spain’s sparkling rosé, made by the same traditional method as Champagnein the sun-drenched vineyards of Catalonia. Winemakers draw on indigenousgrapes like Trepat and Garnacha to build its character—delivering fine, persistent bubbles alongside bright notes of wild strawberry, raspberry, and adry, mineral finish that makes it one of the great values in sparkling wine.

Italian Pilsner

Northern Italy (or your favorite brewery!)

A distinctly Italian riff on the classic Czech Pilsner, refined byNorthern Italian brewers who swapped traditional hops for aromatic noblevarieties and embraced a drier, more bitter finish. The result is elegant andprecise—pale golden in the glass, with floral and herbal hop character, a crispbite, and none of the sweetness of its Central European ancestor.

Light Roast Espresso

Origin varies (e.g. Ethiopia, Colombia)

Espresso pulled from beans that have barely met the heat—roasted justlong enough to develop structure while preserving everything the origin had tooffer. The cup is brighter and more complex than most expect: vibrant acidity,floral aromatics, and layered notes of stone fruit and citrus, with a clean, tea-like finish that changes entirely with each new bean.

Oolong Tea

Fujian Province, China & Taiwan

One of tea’s most nuanced traditions, born in the Wuyi Mountains of Fujian where master tea makers first learned to partially oxidize their leaves—stopping somewhere between the freshness of green tea and the depth of black. The resultis endlessly varied: lightly oxidized versions taste floral and creamy, while heavily oxidized ones turn toasty, amber, and mineral. No two are quite alike,and that’s exactly the point.

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