Mayonnaise with garlic prepared in the traditional French manner takes its silkiness and subtle bite from French Dijon mustard. Its simplicity and elegance is a wake up call to palates grown jaded on commercial mayonnaises. Use this Aioli from Provence on sandwiches, in salads, as a vegetable dip or anywhere you'd use mayonnaise.
Price: $8.45 each

Louisiana's finest sausage, Andouille is a must for gumbo, jambalaya and red beans and rice. The Andouille is made the authentic way; with coarsely ground, seasoned pork that has been smoked to perfection. Comes in one pound packages.
Price: $15.50 each

Small, but packing a sweet, flavorful punch, these olives are from the Catalonia region in Northeast Spain. Hand picked and cured in the traditional way, these meaty, soft textured olives have a nutty, buttery flavor.
Price: $8.65 lb.

If you've been to San Francisco, you know this sourdough bread. It's the same bread you get there, nice and sour with a golden crust and chewy interior. The loaves are about 80% done, you just finish them off in your oven when you want fresh bread. You'll feel like you're on the wharf! Sold as baguettes, 1# long loaves,1/2# rounds for soup, 7" baguette style or dinner rolls.
Price: $4.50 baguette, $4.00 one pound, $4.50 dozen rolls, $2.25 half dozen rolls, $1.25 7", $2.50 for the round

This unique specialty of the Italian Lombardy region is made from selected beef filet cuts, then carefully salted and dry-cured for at least one month until it conforms to Beretta's lofty standards. Characterized by its exceptional leanness, tenderness and nutritional value, Bresaola is an incomparable addition to the antipasto course. If you love Italian food as much as we do, you will surely be impressed with this fine delicacy.
Price: $15.80 half pound