Pasta Of The Month Club

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Pasta of the Month Club

Pasta of the Month Club

Life Is A Combination Of Magic And Pasta. Film Director: Federico Fellini Welcome to Gourmet Food Clubs Gourmet Pasta Club Where ""Only"" the finest, freshest premium quality ingredients are ever used, just like back in ""The Old Country!"" Our associate ""Master Chefs"" carefully follow ""Momma's"" traditional secrets in order to be sure that they cook it up just right for you! Is it just me or can you smell that full bodied, rich and delicious aroma floating through the air, beckoning us to come sit, dig in and enjoy! ""Ahhhh, dunque molto delizioso e soddisfare!"" (Ahhhh, so very delicious and satisfying!) About the pasta of the Month Club: Gourmet Food Clubs Gourmet Pasta Club spares no effort or expense, searching the world over to find the very best, small production, specialty producers of the boutique quality pastas used in the highest rated and most popular fine dining establishments throughout the world, and we're not just talking exclusively about Italy. What you get: Each month, you'll receive two distinctly different and thoroughly unique award winning selections of pasta. Our pasta selections are ""hand-picked"" to premier as our official ""pasta's Of The Month!"" Our pasta's are most definitely ""NOT"" the kinds of pasta's that you'll typically find collecting dust on the shelves of your local grocery store, no, this is the finest collection of the world's very ""Best of the Best,"" world-class pasta's, brought together from across the globe and gathered here for your utter enjoyment and absolute indulgence!We can promise you that we bring you unique, delicious, hard to find pasta creations that will make any pasta lover smile. What kind of pasta's do I get? It's all here, from he traditional ""tried and true"" White, Egg and Wheat flour based pastas, all the way through to our deliciously ""favored and flavored"" Spinach, Beet, Tomato, Carrot, Peppers, or Broccoli enhanced Semolina, Buckwheat, White and Brown Rice variations, and then right on into the more elegantly eclectic Garlic and Herb, Curry, Saffron or Lemon Mung Bean and Corn Meal pastas. Heck, we've even got some amazingly scrumptious strawberry and chocolate flavored pasta. We've got the world's finest pasta in all shapes and sizes, from stuff-able tubes to top-able strands and from rippling ribbons to shimmering shells, you've come to the right place if you are sincerely serious about personally experiencing the full range, the entire spectrum, the total gamut of premium pasta perfection that our resident taste testers, staff quality assurance experts and associate ""Master Chef's"" journey out in order to bring back for our loyal members.Here's just a short list of some of the delectably delicious pastas you can expect to have direct delivered to your door as a member of our Gourmet Food Clubs Gourmet Pasta Club: Basilico e Agilo: Basil & Garlic / Pomodoro e Basilico: Tomato & Basil / Aglio e Prezzemolo: Garlic & Parsley / Porcini Mushroom / Garlic, Parsley & Spinach Penne / Tomato Basil & Egg Rigati: Ridged tubes / Rainbow Casarecce: 2"" pasta twists / Rainbow Gemelli: The Twins / Rainbow Farfalle: Bow-ties / Rainbow Fusilli Corti: Short springs / Capelli D'Angelo Pasta: Angel Hair: Delicate & fine / Fedelini Pasta: A very thin flat pasta / Linguini: A thin pasta, slightly wider than Fedelini / Fettucce Pasta: A wide pasta similar to Fettuccine / Pappardelle Pasta: A ribbon like pasta that cooks to aprox. 3/4"" wide / Pasta Piccolo A delicious ""short-cut pasta."" / Tradizionale: Egg / Calamari: Squid Ink / Pepe al Limone: Lemon - Pepper / Quattro: Four flavor A wonderful spinach, tomato, egg, calamari combo! / Tre: ""Rainbow"" three flavored favorite A delightful mix of spinach, tomato & egg / Spinaci: Spinach / Fedelini Pasta: A very thin, flat pasta ... And that's just getting started! What if this is a gift? You may choose your first date of delivery during checkout as well as enclose a personalized gift message! Free Shipping Every one of our monthly clubs includes the shipping and handling cost! Surcharges will apply to orders outside the Continental U.S. 100% Satisfaction Guarantee We believe that our members deserve NOTHING but the very best, and we won't rest till we are absolutely assured that we are continuously supplying it. At gourmetfoodclubs.com only the veritable ""Crème' de le Crème'"" is permitted to bear our trusted name and grace our online showroom. We know you as the client, wouldn't have it any other way! If for any reason you are not satisfied we will reship or refund your purchase hassle-free. We stand behind all of our products and our guarantee allows you to shop with confidence at gourmetfoodclubs.com.

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Bacon--from staple to splurge: rising bacon prices are affecting sales at grocery, but not foodservice--for now.(The 8th Annual Bacon Report)

Hold the "B" in the BLT? Unthinkable. But apparently even bacon connoisseurs have their limits as rising bacon prices at retail, at least, have led to a slight decrease in unit sales. Are restaurant sales next? They seem safe for now, if the new offerings from Denny's and Wendy's are any indication

Publication: The National Provisioner

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Bacon for dessert?(THE HOME FORUM)(bacon added to sweets)

Byline: Maria Hunt Contributor to The Christian Science Monitor "Bacon maple? There's actual bacon in that cupcake?" an incredulous visitor blurts out after scanning the selections at More, a sleek modern cupcake boutique in Chicago's Gold Coast neighborhood. Owner Patty Rothman, who offers a

Publication: The Christian Science Monitor

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Bacon's new sizzle: Upscale brands, change in tastes make it hot again.(Recipe)

Byline: Aleta Watson SAN JOSE, Calif. _ A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all. After decades as the pariah of American diets, this old-fashioned staple is back in vogue. Sales of specialty bacon

Publication: San Jose Mercury News (San Jose, CA)

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Bacon's new sizzle: Upscale brands, a change in tastes help make it hot again.

Byline: Aleta Watson SAN JOSE, Calif. _ A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all. After decades as the pariah of American diets, this old-fashioned staple is back in vogue. Sales of specialty bacon

Publication: San Jose Mercury News (San Jose, CA)

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Bacon to bacon, dust to dust

Love it to death I have excellent news for anyone who has dreamed of spending eternity wrapped in the loving arms of bacon. What I'm trying to say here is if you love bacon and are currently dead, this is your lucky day. I say this because I have just received another groundbreaking news release

Publication: Winnipeg Free Press

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Bacon Is Sizzlin' ; Pop Culture Celebrates The 'Motorcycle Of Meats'

It's bacon mania! The pork product is popular in various edible forms - liquid or solid - and in nontraditional form in a plethora of novelty items.Bacon lunch boxes, wallets, belts, mayonnaise, lollipops, soap, gum balls, dental floss - you name it, it's out there, somewhere. Web sites worship

Publication: Sunday News Lancaster, PA

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BACON IMPROVEMENT - A SIMPLE GLAZE OF BROWN SUGAR AND ORANGE JUICE CAN TAKE THIS BREAKFAST FAVORITE TO SUBLIME HEIGHTS.

BOSTON UNCOMMON / COOKING Bacon may just be as good as it gets. It's rich, meaty, fatty, smoky, and faintly sweet - in short, right on the doorstep of decadence. With a profile like that, is there room for improvement? Surprisingly, yes. All it takes is a bit of brown sugar, a few drops of orange

Publication: The Boston Globe (Boston, MA)

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Bacon keeps on sizzling; Despite a bad rap from nutritionists, bacon is enjoying a renaissance among chefs, home cooks.(FEATURES)(HOMEFRONT)

Byline: Amanda Paulson Staff writer of The Christian Science Monitor It's been vilified by nutritionists and glorified by hedonists. It is the Achilles' heel of many an aspiring vegetarian. Its aroma is as recognizable - and beloved - as baking bread and chocolate chip cookies. But while almost

Publication: The Christian Science Monitor

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BACON NATION -- Serious chefs go to great lengths to exploit beloved ingredient

The bacon craze jumped the shark last year, about the time bacon vodka was introduced and the recipe for Bacon Explosion swept the Internet and clogged arteries. Come on, you remember: The big hunk of sausage wrapped in a lattice-grid of bacon and grilled? Thankfully, our love affair with bacon has

Publication: The Commercial Appeal (Memphis, TN)

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Bacon: the cure for the common case: for a mature category, the bacon market is hardly (pork) belly up these days.(2004 MEAT AND DELI RETAILER NPR NEW PRODUCTS REVIEW)

Traditional cured and smoked and natural uncured bacon continue to grow in popularity, as processors complement existing products with more varieties and formats, from consumer-friendly resealable packages to fully cooked strips and crumbles to more interesting flavors and seasonings. From a sales

Publication: The National Provisioner's Meat & Deli Retailer

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