Bigoli is a traditional pasta from the Veneto region of northeast Italy, and references to Bigoli date from the mid-1400s.
In 2002, Pastificio Sgambaro reintroduced its bronze-drawn Bigoli in three versions: Mori, Bianchi e Sottili, and al Radicchio Rosso. They gave these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto region.
Sgambaro "Mori" (dark) is made from the best durum semolina grown in Italy. The spaghetti Bigoli Nobili Mori pasta is slightly darker and denser than most pasta, and its surface has a rougher texture, perfect for encouraging sauces to cling - and the taste is special!
French Pantry
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L Ancienne Drinking Chocolate - Andrésy Instants Chocolate in Powder
Regular price $49.95 USDRegular priceUnit price per$0.00 USDSale price $49.95 USD -
Mademoiselle de Margaux La Guinette Armagnac Chocolate Covered Cherries w Armagnac - 16 piece
Regular price $43.95 USDRegular priceUnit price per$0.00 USDSale price $43.95 USD -
Valrhona Ivoire White Baking Chocolate
Regular price $48.95 USDRegular priceUnit price per$0.00 USDSale price $48.95 USD -
Valrhona Cocoa Powder
Regular price $49.95 USDRegular priceUnit price per$0.00 USDSale price $49.95 USD -
Fallot Dijon Mustard - large
Regular price $9.95 USDRegular priceUnit price per$0.00 USDSale price $9.95 USD -
Fallot Whole Grain Mustard
Regular price $7.95 USDRegular priceUnit price per$0.00 USDSale price $7.95 USD -
Escargot Shells
Regular price $7.95 USDRegular priceUnit price per$0.00 USDSale price $7.95 USD -
Biscuiterie de Provence Almond and Hazelnut Cake with Figs and Raisins- Flourless
Regular price $18.95 USDRegular priceUnit price per$0.00 USDSale price $18.95 USD
COLD MOUNTAIN
Rice Koji
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic don't believe in magic, even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9,000 years ago, most likely under another name, in an earthen jar in China, and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many, it is the newest food rage. In fact, it is not a food but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry," long-winded, and some so crusty they seem fermented themselves.
Italian Pasta
We love our pasta choices
The history of noodles and pasta is fascinating and intertwined with the development of various cultures across the world. Noodles, in their earliest form, date back over 4,000 years and are believed to have originated in China.
Meanwhile, in Italy, pasta has a more complex and somewhat debated history. It's often said that pasta was introduced to Italy by the Arabs during their conquest of Sicily in the 9th century, where they brought with them dried pasta in the form of itrya, a type of noodle.
However, there are references to pasta-like dishes in ancient Roman times, with lagane, a flat, wide dough, mentioned in texts. This suggests that the concept of pasta may have already existed in the Roman Empire, but it wasn’t until much later, in the Middle Ages, that it began to resemble modern pasta.
By the 12th century, pasta as we know it—made from durum wheat and water, then dried to preserve it—started gaining popularity in southern Italy, particularly in Sicily and Naples.
Brontedolci Torrone Morbido al Pistacchio - Soft Pistachio Nougat
Soft Pastachio Nougat with Wafer Covering.
To the nose, it is pistachio; it is distinctly Sicilian pistachio.
So soft and gentle, you can cut with a butter knife.
The result is visually amazing. You see a sea of pistachios!
ChefShop Cocoa Powder
RICH, DARK, COCOA
New! We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.
This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.
This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.
And price relative to quantity is also a crucial
It's baking season!
Chocolate for Baking
Chocolate for baking! From desserts to a handful, organic baking chocolate is an essential pantry item to always have on hand. It's also a great place to hide your favorite chocolate in plain sight. "Disks" are perfect for melting (and eating by the handful)
Olio Nuovo arriving!
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. This means that the olive oil produced during that harvest season is technically from that calendar year.
For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
What Does “Fresh” or “New Harvest” Mean?
"Fresh" or "new harvest" means the oil was recently pressed from olives harvested in the most recent fall season.
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef James Huffman
A Seattle native with deep roots in the city’s culinary community, James Huffman is the first Seattle-born executive chef in Canlis’ 75-year history. His appointment marks both a continuation of the restaurant’s legacy and a renewed commitment to Pacific Northwest seasonality, hospitality, and local sourcing.
