September 2025 - Artisan Pasta
Explore Italian Comfort: What’s in the Box
Fun Fact:
Long before marinara became a classic, pasta in Italy was often eaten plain—or even served as a dessert with sugar, cinnamon, and soft cheese. Tomato sauce didn’t join the party until the 1700s, and we’ve been twirling it ever since. This month’s box taps into that evolving tradition with small-batch staples you’ll love. (Perfect for a gourmet food subscription kind of week!)
🍅 Greenomic — Sugo di Pomodoro al Tartufo
Greenomic blends “green” principles with gastronomic pleasure, sourcing first-class ingredients and celebrating traceability. Their award-inspired truffle tomato sugo is crafted in small batches from 100% Italian tomatoes and extra-virgin olive oil.
Tasting notes: ripe tomato, earthy black truffle, silky finish.
Try it: Warm gently (don’t boil), toss with linguine, finish with a pat of butter and Parmigiano for an elegant weeknight dish.
🌿 Crispino — Amateur Sauce with Basil
Founded on Calabrian tradition, Crispino focuses on simple, superior ingredients. Their Amateur basil tomato purée is milled to remove seeds and skins for a full-bodied texture—made without citric acid or added salt.
Tasting notes: bright tomato, fresh basil, clean finish.
Try it: Fold into baked ziti, or whisk with olive oil for a 5-minute pan sauce that hugs any shape.
🍝 Filotea — Linguine Aglio e Prezzemolo
From Italy’s Marche hills, Filotea combines time-honored methods with thoughtful innovation. Bronze-drawn and slowly dried, this linguine is infused with garlic and parsley so it grips sauce and releases aroma as it cooks.
Tasting notes: gentle garlic warmth, herbaceous lift, springy bite.
Try it: Toss with olive oil, lemon zest, and seared shrimp—then crown with a spoon of truffle sugo for a luxe finish.
Kensington Food Co.
Homemade “Casarecce”
Veteran-owned Kensington Food Co. crafts rustic casarecce using bronze dies and a slow-dry process for that coveted rough texture.
Tasting notes: durum wheat sweetness, hearty chew.
Try it: Ideal with chunky sauces—think roasted cherry tomatoes, basil, and a drizzle of black garlic balsamic.
Fermented Black Garlic Balsamic Sauce
A dark, concentrated blend that marries aged balsamic with the savory-sweet depth of black garlic.
Tasting notes: molasses-like tang, umami, gentle sweetness.
Try it: Drizzle over roasted vegetables, glaze steak or mushrooms, or splash into tomato sauces to add instant complexity.
Quick Pairing Ideas (Weeknight-friendly)
- Truffled Linguine: Filotea linguine + Greenomic sugo di Pomodoro al Tartufo + butter + Parm (10–12 min).
- Casarecce alla Calabrese: Crispino basil purée + Kensington casarecce + sautéed mushrooms + black garlic balsamic drizzle.
- Sheet-Pan Supper: Roast peppers/onions/mushrooms, toss with casarecce and a spoon of Sugo di Pomodoro al Tartufo
Why We Love This Month’s Box 💛
- Story + flavor + purpose: Small-batch makers turning simple ingredients into standout meals.
- Restaurant results at home: Bronze-drawn pasta and chef-crafted sauces = guaranteed sauce cling and depth.
- Gift-ready experience: A thoughtful artisan food gift and specialty subscription box that educates as much as it delights—ideal for clients, teams, or the foodie in your life.
Ready to twirl?
👉 Explore our Artisan Pasta Foodie Box and start cooking like a nonna (with a modern twist).