WINTER 2025
Taste of Trentino
Taste of Trentino
Our latest release
Winter 2025
Taste of Trentino, Collaboration with Deborah Dal Fovo
Taste of Trentino brings together the Alpine flavors, mountain craftsmanship, and orchard traditions of the Trentino–Alto Adige region. From monofloral sunflower honey and ripe apricot jam to ancient-grain pasta and porcini, each item reflects the purity and simplicity of life in the Dolomites. Chef Deborah Dal Fovo’s two regional recipes tie the collection together, inviting you to cook, taste, and experience Trentino at home.
* Dalla Fonte sources all products from small, Italian producers. Sometimes, we run into inventory issues and need to swap an item for an equally delicious replacement.
This Season’s Vino
Pojer e Sandri Müller-Thurgau
An aromatic alpine white with notes of green apple, peach, and soft florals. Light, crisp, and endlessly drinkable, it pairs beautifully with porcini, sunflower honey, or even the corn cookies. Produced by the same small producer of the pear vinegar in this box.
Rigoni di Asiago Apricot Jam
Apricots thrive in the sunny valleys of Trentino, and their bright flavor shines in this organic fruit spread. It’s a breakfast staple throughout the region, enjoyed on warm toast or spooned over simple pastries. In this box, it plays a starring role in Chef Deborah’s Sacher-Torte Cookie recipe, adding a bright touch to a holiday favorite.
Pojer e Sandri Pear Vinegar
This delicate vinegar is made from Williams pears fermented and aged in oak barrels for up to two years. Its bright, aromatic character reflects the orchards that blanket the foothills of Trentino. Use it to dress crisp salads, drizzle over fruit, or finish roasted meats, adding lift and balance to every dish. A true expression of alpine craftsmanship.
Mieli Thun Sunflower Honey
Harvested through nomadic beekeeping in the meadows of Trentino, this monofloral honey is thick, golden, and gently aromatic. With notes of green tomato, fresh hay, and apricot, it brings a unique brightness to both sweet and savory dishes. It’s featured in Chef Deborah’s Apple and Speck Risotto, adding a whisper of sweetness that balances the dish beautifully. Try drizzling it on cheese, yogurt, or fruit.
Casina Rossa Porcini & Salt Jar
This savory blend combines sun-dried porcini, herbs, garlic, and sea salt to create an instant flavor boost. It captures the deep, woodsy aroma of mushrooms found throughout the alpine forests. Use it to finish risotto, vegetables, roasted meats, or pasta – it’s especially delightful on this season’s kamut pasta. A small pinch goes a long way.
Felicetti Monograno Kamut Pasta
Crafted from a single ancient grain and dried with pure alpine air, this pasta has a delicate aroma reminiscent of white flowers and pine nuts. Trentino’s pasta traditions lean toward simplicity, letting high-quality grains and local cheeses shine. Enjoy it with olive oil, Parmigiano Reggiano, or a sprinkle of the Porcini + Salt included in this collection. Its elegant texture makes it perfect for both everyday meals and special occasions.
Principato di Lucedio Rice
Known as the “King of Italian Rice,” Carnaroli has long, thick grains that stay perfectly al dente while creating a creamy, velvety risotto. Its high starch content makes it ideal for showcasing pure, simple flavors – exactly the style of risotto beloved in northern Italy. The essential ingredient in Chef Deborah’s Apple and Speck Risotto recipe and a staple in every Italian kitchen
Primo Pan Crunchy Corn Cookies
Light, crisp, and subtly sweet, these corn-based cookies reflect the rustic mountain baking traditions of northern Italy. They’re wonderful enjoyed with afternoon coffee or paired with the Müller-Thurgau wine for a regional treat. Their delicate texture makes them perfect for dipping or savoring on their own. A simple pleasure with alpine charm.
Featured Chef
Deborah Dal Fovo
A professional chef and Italian cooking instructor for over 22 years, Deborah Dal Fovo has built her life around a deep passion for Italy and its culinary traditions. As a young woman seeking a more meaningful life, she left her Italian-American home in the U.S. and moved to Italy to reconnect with her family roots in the Dolomites. What began as a personal journey became a lifelong vocation: after two decades in Italy, Deborah cultivated an extraordinary depth of knowledge in Italian cuisine, culture, and lifestyle.
Now dividing her time between Italy and California, she shares her mastery of authentic Italian cuisine through cooking classes, media appearances, and immersive food and wine tours in the Dolomites that invite travelers to cook, taste, and discover Italy’s breathtaking alpine region.
Affectionately called “the Italian Martha Stewart,” Deborah embodies la bella vita, inspiring others to celebrate life through food, beauty, and conviviality.
