These were my favorites of the bunch: Fig and Balsamico di Modena vinegars and Rosemary and Garlic infused olive oils. It was a tough decision, let me tell you! There's something really special about being able to hear the story of each of the farms and families that produce these oils and vinegars. Each one was unique in flavor and history and I really wanted to take them all home with me. Plus, where else can you go to talk about oil and vinegar for 40 minutes? No where.
This is soft polenta with oil-packed, home-dried, home-grown cherry tomatoes and oil-cured black olives topped with fresh basil and lots of black pepper. And drizzled with balsamico, of course. It was insane, really. I could get used to this kind of breakfast.