Chef Sergio's Favorite Things

Chef Sergio's Favorite Things
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"There's a reason my name is on this box... it's a collection of all my favorite things!" -Chef Sergio Vitale

  • RECIPES INCLUDED: Chef Sergio Vitale's Cacio e Pepe, Porcini Oil-rubbed Steak, Foie Gras Mousse on Toasted Brioche Points with Lambrusco Jelly

Rougie Mousse of Duck Foie Gras with Truffles Whether you use this mousse to prepare Chef Sergio’s included recipe for tasty foie gras on brioche toast points, or even ravioli with foie gras, you will have no trouble cooking with and impressing your guests with this Duck Foie Gras Mousse. Fully cooked, just open the container and serve. 

Casa Forcello Lambrusco Jelly This wine jelly embodies everything we love about Lambrusco and is bursting with notes of cherry, blackberry, and violet. Enjoy on toast, pair with cheese, or top foie gras mousse (see the included recipe!) with this rare and exotic treat!

Maldon Sea Salt Flakes One taste and you’ll understand. Maldon is a town on the southeast coast of England where a 135-year-old family-owned salt works produces every chef’s favorite salt. Used best as a finishing salt—sprinkled on vegetables, butter, caramel, or grilled meat, just before serving.

Olympia Provisions Handcrafted with fastidious attention to detail, Olympia makes all-natural salami that is antibiotic-free, with a judicious amount of sea salt, fresh garlic and freshly ground spices. Because their cured meats are held in natural casings and maintained in the organic, edible white mold that protects them, all their salami can be stored at room temperature until unwrapped.

Cacciatore “Cacciatore” means “Hunter’s Style” in Italian and this rustic Italian style salami is made with caraway, coriander, dried red chili, and black pepper. 
Finocchiona Traditional Italian style salami with garlic, black pepper, and fennel.


Olli Salumeria makes artisanal slow-cured fine meats based on old family recipes handed down over four generations.

Wild Boar Applewood Smoked with Sangiovese Wine Free-range Texas wild boar gives this sought-after delicacy one of the most unique salami flavors around.
Truffle with Sangiovese A mushroom aficionado's dream come true, this Tartufo (truffle) salami is traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salami offers a sweet, earthy flavor.


Miguel & Valentino Porcini Oil This fantastic extra virgin olive oil has a deep, fresh, nutty, mushroom flavor and an aroma to die for! Infused with the rich, earthy flavor of porcini mushrooms, it’s made from Organic Extra Virgin Olive Oil and Organic Porcini Mushrooms. This rare and prized oil is delicious on grilled steaks, mashed and fried potatoes, pasta, risotto, omelettes...

Gino’s Tomato Confite These deeply flavored, luscious cherry tomatoes are partly sundried, bringing out their full sweetness. They are the perfect finishing touch for a number of dishes from breakfast to dinner, especially to top bruschetta, cheeses, risotto, or to use with pasta or meat dishes. Delicious! 

Mancini Pasta How good can a pasta be? Well, ask a chef and a farmer… Mancini Pasta is quite simply the best pasta on earth. One taste and you’ll understand why. The Mancini family grows their own organic wheat, mills it into flour, and then produces this magnificent pasta using bronze dies, creating a rough exterior texture to which sauce can adhere. Everything about this boutique pasta is thoughtful and special—and you can taste it. Mancini will elevate your pasta game, creating rich, creamy, al dente, restaurant-quality pasta dishes. Learn more about Mancini at Trust us… you’ll love this pasta.

Taralli Chef Sergio Vitale calls taralli “Italian pretzels” and he never takes a road trip in Italy without them! These addictive little ring-shaped snacks are crunchy olive-oil flavored crackers studded with fennel seeds and great for snacking. Italians enjoy them at aperitivo (happy hour), merenda (snack time), or any time of day. Natur Puglia adheres to the farm-to-table credo, collaborating with local farmers and millers to create delicious taralli.

Cantuccini with almonds These traditional almond biscotti will soon be your favorite, the best you’ve ever had. Handcrafted following the traditional method and the original recipe kept by the Santi family of Tuscany, handed down from generation to generation. Enjoy them on their own, with cappuccino… or do as the Tuscans do and dip your cantuccini in a glass of dessert wine!  (Chef Sergio even enjoys dunking them into a glass of red wine. There are no rules when something is this delicious!)

Castelvetrano Olives Every martini needs an olive… Italy's most common snacking olive is bright green and often referred to as dolce (sweet). Grown in Castelvetrano, Sicily, they are sometimes stuffed with sausage, breaded, and deep fried as an appetizer or a snack. Castelvetrano olives have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. Consider serving them with cheese and a crisp white wine, or as an addition to a dirty martini!

A gift box fit for a king... or a chef who eats like one!

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