In This Installment
Sour Flower Gummies
Taralli Olive Oil Crackers
Marcona Almonds
Sour Flower Gummies
There are many different types of “gummies” out there in the world. Usually, they’re specific to one culture’s tastes, but thanks to the global marketplace we get to experience them all. For instance I love our gently sweet, juicy gummies from Seitenbacher in Germany. I’m also a big fan of the the unexpected, aromatic gummies we found a few years ago from Kolsvart in Sweden. But sometimes I’m in the mood for a tart lark—that’s where these Sour Flowers from Denmark come in.
These are our latest gummy discovery, featuring an electric tingle that clocks in at around 5 on the sour Richter scale. Substantially sized, covered in tangy sugar crystals, naturally flavored, with a wonderfully ticky tacky texture. And the packaging can’t be beat.
Taralli Olive Oil Crackers
Taralli are everywhere in Italy. Even the smallest grocery stores will sell at least a half dozen kinds of ’em. When you eat out, there’s a good chance that your bread basket will include a few taralli. And depending on the restaurant, the taralli may be better than the bread.
Because that’s the thing: good taralli are really simple, but really tasty. They look like tiny bagels, about the size of a quarter. They’re made with wheat and olive oil and they’re crunchy and flaky and they practically melt in your mouth as you eat them. As soon as you finish one handful you’re already reaching for another.
They’re the perfect crisp little crackers to toss in a bowl for an antipasto spread. Eat them like an Italian, with cheese, salami, and olives. Crumble them up on top of soup for a new take on oyster crackers. Or just snack on them straight from the bag. Just be careful or you might finish them all in one sitting.
Marcona Almonds
Dense, meaty, sweet and about ten times more flavorful than almonds we grow in the States. And here I thought all almonds tasted alike. Naturally sweeter than American almonds, the Spaniards kick up the flavor of marconas by skinning the almonds, lightly frying them in olive oil and then sprinkling with sea salt. The salty/sweet combination is addictive. You’ll nibble one. Then a few. Soon enough, your hand’s covered in salt and nut flakes from grabbing handful after handful, and then they’re gone. You ate them all. Oh well. Grab another bag and start all over again.