Great pasta has a luscious amber colour, no deformities of shape, and no black specks, white spots or visible cracks. Quality pasta doesn’t cloud cooking water with excess starch, doesn’t clump or stick in the pot and retains its shape. It shouldn’t be heavy and hard to digest. It must be bronze drawn and allowed to dry slowly.
Our many flours from local, national, and overseas mills are the result of our attachment to quality, tradition and our invariable consideration for market challenges and trends. From the perfect flour to create an amazing sourdough loaf to the traditional flour required to made the vera Napolitano pizza, we have you covered.
Vinegar is a versatile condiment that doesn’t only mean balsamic. It can be acidic or sweet; the only constant comes from its core ingredient: good grapes or specific apple varieties. While acidic white and red wine vinegars are made by aging white and red wine, sweeter Aceto Balsamico di Modena with an IGP or DOP distinction is made by aging grape must, crushed grape juice made from designated local grapes that is slowly boiled until it reaches half of its original volume.
At CFS, we are proud to offer a wide variety of extra virgin olive oil from producers that exclusively harvest and produce for us both locally and in Italy. To create these boutique, single-estate olive oils, many olives are handpicked at the traditional farms. This creates a noticeable terroir, or taste of place, in each oil. Like wine, the taste of an olive oil varies depending on its farm’s soil, climate, native varietals, and local traditions.
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