Claws Out for Lobstermania 2021

As we dive into exploring the great foods of New England, it all culminates to the king of the sea—Maine lobster! This anticipated catch will make its traditional splash at DLM for Lobstermania, May 29, as it does every year the Saturday before Memorial Day. Thousands of fresh lobsters make their way to us from the brisk waters of Maine from our lobstering friends at Ready Seafood for this annual tradition. Choose live and embark on a cooking adventure at home! Or, if you’d rather skip that part, well, that’s ok, as we’ll also have pre-cooked whole lobster available, too.

Get lobster cooking/reheating instructions here!

Remember that Lobstermania starts at 9 a.m. and once they’re gone, they’re gone! Here is how it works:

Step 1: Pre-pay for your lobster at any register in stores on Saturday, May 29, starting at 9 a.m. Live lobsters are $16 each and cooked lobsters are $19 each.
Step 2: After you pay inside, your cashier will hand you a lobster card to correlate with whether you are getting “live” or “cooked” whole lobster. Head outside to the Lobstermania outdoor station to get your Maine lobster.
Step 3: Present your Lobster Card at the Lobstermania station. We will fulfill your order!

 

An Annual Tradition

Each year for decades, folks have made a tradition out of Lobstermania, a much welcomed springtime feast!

Although we’ve always known that Lobstermania was special, these past few years have reminded us just how important and fun food traditions like this are in our lives. We also have been reminded how special friendships are, too, like ours with the folks at Ready Seafood in Maine. Not only are they all-around great people, but they catch with sustainability in mind to ensure lobster for many years to come. Although we will miss our lobstering friends this year at Lobstermania, we are grateful to continue featuring this bounty from the brisk waters of Maine!


HOW TO COOK LOBSTER

STEAM

  • In a large pot, bring 2 inches of salted water to a rolling boil over high heat.
  • Drop in the live lobsters. Leaving rubber bands on is optional, but safer.
  • Quickly cover and return to a boil.
  • When the pot starts steaming, cook for approximately 12 to 15 more minutes.

BOIL

  • Get a big pot and fill with fresh water about 2/3 full.
  • Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters.
  • Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

*Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae. If it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

HOW TO REHEAT LOBSTER

  • Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped
    lobsters on the grill to warm.

HOW TO EXTRACT MEAT

Be sure to save the shells for stock!

FROM THE TAIL

  • Twist it off the body of the lobster and bend the tail fins upward until they snap. With your finger or a chopstick, push the tail meat out.
  • Similar to de-veining shrimp, make a shallow cut down the center top to expose the intestinal tract and remove it.

FROM THE KNUCKLE AND CLAWS

  • Twist off or cut with shear the knuckles and claws from the body in one piece. Separate the knuckles from the claws. Crack open the knuckles with the back of a chef’s knife or shears and remove meat.
  • Bend the small part of the claw up and down until it snaps. Gently pull away this small shell, leaving the meat inside still attached to the big part of the claw.
  • With shears or the back of a chef’s knife, crack open the claw and remove the meat in one piece. Make sure to remove the wide fin of cartilage from inside the claw meat.

Get Lobster-centric recipes here!

The Great Clam Chowder Debate

New Englanders take serious pride in their New England clam chowder, which you can easily find being slurped up at lobster shacks and roadside diners as well as top-rated restaurants. The famed cream-based soup has been around for a long time, being served in Boston in the early 1800s at the Union Oyster House (one of our country’s oldest continuously operating restaurants).

But the rivalry started when a Manhattan version was created in the 1930s that was tomato based. It caused such an uproar that in 1939, a bill was introduced in Maine to ban the use of tomatoes in clam chowder. It did not pass and has been an ongoing debate ever since.

clam chowder

The difference is visible—there’s no mistaking the two. Both are delicious and have the briny, sweet flavor of clams. The New England version tends to be richer and thicker whereas the Manhattan chowder is more vegetal with a lighter, more brothy base. I love that both styles can support my habit of using plenty of hot sauce and oyster crackers!

This month, our Seafood department will be making both New England and Manhattan Chowders (available in the hot soup well located by the Seafood department and in the soup grab ‘n go area). Come in and try our take on both styles of clam chowder. Then, we want to hear what you think! Take our Great Chowda Debate poll on our Facebook page.

Food Explorer New England Eats

EXPLORE NEW ENGLAND EATS

New Englanders have a fierce loyalty for their home towns and their patriotic history. Between the cordial quirkiness of the small towns, the buzz of big city Boston, old fishing ports, stunning architecture, plus the great outdoors—road tripping through New England is a must, especially as the beginning notes of summer are starting to play in May. We get it—miles and miles of gorgeous coastlines, picturesque lighthouses, quaint towns, and tons of outdoor activities. But let’s talk about the food—think succulent seafood from the land of lobster, as well as plump, briny oysters and clams for days. So many lobster and clam shacks, so little time! You’ll also find a plethora of local farmers’ markets (and Maine blueberries), renowned cheesemakers, breweries, and bakeries with whoopie pies piled high. What’s not to like? As we gear up for Lobstermania, May 29, we’ll be celebrating New England foods and recipes all month! So come get a taste of how delicious summer can be with these New England eats.

>Get our New England Eats checklist here!

Vermont Fromage Bliss

The U.S. is teeming with amazing cheesemakers from coast-to-coast who have been getting worldwide attention, as they’re making cheese that rivals the great fromage traditions of the “old world.” Many of us think of American cheese coming from the stalwarts on the coasts, such as Cypress Grove, Tillamook, and Laura Chenel to name a few. However, as we started to turn our taste buds toward the New England area, all things fromage seemed to bring us to Vermont!

Keep scrolling for Vermont Cheesemakers and picks to have on your radar! 

MODERN MAKERS MEET TRADITIONAL MAINSTAYS

Vermont is a state rich in agriculture, specifically dairy farming with a number of seasoned producers celebrating 100+ years of tradition. Then, there are newbies like the Kehler brothers of Jasper Hill Farm. Andy and Mateo Kehler bought the farm in the late 1990s with the goal of creating opportunities for Vermont’s working landscape with the concept of value-added agriculture … making milk into something more valuable before it leaves the farmer. They even take leftover whey from the cheese-making process and feed it to the Heritage breed pigs of Jasper Hill Farm Charcuterie. Having cheese aging caves below their barns helped them early on when their neighbors, Cabot Creamery, called needing aging space in these caves. You see, the Kehlers were making a name for themselves with clothbound Cheddars and European-style cheese that need space dedicated to cultivating natural rinds. In contrast, Cabot Creamery, a fantastic coop founded in 1919, had warehouses focused on keeping surface mold away from cheese!

FROMAGE TO LOOK FOR: Jasper Hill Farm Harbison (a soft-ripened cheese with a rustic, bloomy rind and wrapped in spruce cambium), Jasper Hill Farm Bayley Hazen Blue (made from the farm’s high quality whole raw milk, its dense texture has a toasted nut sweetness), Jasper Hill Farm Cabot Clothbound (produced in partnership with Cabot Creamery, these wheels are coated in lard and a layer of cloth to ripen and are constantly brushed, turned, and monitored), Cabot Smoky Bacon Cheddar is filled with crispy bacon bits and hickory smoke making it a super nibbler cheese.

WORLD-CLASS WONDERS

As you continue this cheese trek through this beautiful state, you’ll come to Vermont Creamery, started in 1984 by Allison Hooper and Bob Reese with the goal of making world-class products from goat’s milk. They exceeded their wildest expectations, and in addition to the many medals for their cheese, Allison is a James Beard Foundation winner. The Creamery, upon the founder’s retirement, continues under the ownership of the farmer owned cooperative, Land O’Lakes. Grafton Village Cheese Co. founded in the historic town of Grafton, Vermont, in 1892 is also world class! It started like many cooperatives of the time—by dairy farmers who needed to turn surplus milk into cheese in the days before refrigeration.

FROMAGE TO LOOK FOR: Grafton Village Cheese 1 Year Aged Cheddar (a classic New England Cheddar profile, comforting, lightly tangy, and rich), Vermont Creamery Bijou Goat Cheese Crottin (a stunning hand-shaped button cheese that’s perfect with Rosé), Vermont Creamery Coupole Aged Goat Cheese (aged goat’s milk cheese with a wrinkly, edible rind and a bright, fresh cheese taste).

Ship the New England Cheese Flight via shop.dorothylane.com to get a sampling of a variety of Vermont cheeses.

5 Mother’s Day Gifts That Ship

1. DAY AT THE SPA

Treat the mom in your life to a day at the spa right at home! This luxurious gift set includes everything needed to achieve total tranquility and relaxation: Rishi Lavender Mint Botanical Tea, DLM 100% Pure Honey, Zum Lavender Mist, DLM Lavender Bath Bomb and Lavender Bath Salt, and Savannah Bee Company’s Rosemary Lavender Royal Jelly Body Butter. $65 plus shipping.mother's day gift

 

2. BRUNCH ALL DAY WITH TEA GIFT SET

Make that quintessential Mother’s Day brunch memorable! Send mom all the essentials for a delightful brunch: DLM Quiche Lorraine, Bakewell Tart, DLM Raisin Walnut Bread, and Newby Earl Grey Black Tea (or choose the Brunch All Day with Coffee gift). $65 plus shipping.mother's day brunch

 

3. MOTHER’S DAY TEA SET

Give mom the gift of relaxation with this tea set that’ll be enjoyed for weeks to come! Featuring Tea Forte Green Tea Trio plus a lovely ceramic steeping cup and infuser. Mom will also love the Pré de Provence Private Collection Hand Cream, a luxurious lotion from France. $65 plus shipping.

mother's day tea set

 

4. BEST MOM EVER

We can never repay our moms for the sacrifices they make for us, but we can always say thank you and show our appreciation in small ways. Includes: From the Heart Gift Box with a 4-ct of Raspberry Killer Brownie®, Ghyslain Chocolatier Truffles (4-ct), and a Firefly candle tin to savor when all the chocolate is gone. $55 plus shipping.

mother's day

 

5. GHYSLAIN TURTLES: MAMA & BABIES

We love this beautiful mama with her baby turtles! The Mama Turtle comes with six hand-painted milk chocolate turtles, each color representing a different toasted gourmet nut delicately tucked into a shell filled with butter caramel. Walnut, Almond, Pistachio, Pecan, Macadamia, and Cashew. $35 plus shipping.

 

Discover more gifts for mom that ship here!

Parmigiano-Reggiano: The DLM Difference

There are many different types of Parmigiano-Reggiano marketed from plastic green containers to inexpensive tasteless renditions. But to taste a good Parmigiano-Reggiano is to taste a piece of Italian culinary culture. It carries with it a sense of place as it’s been made nearly the same way since the 12th century coming only from the regions of Modena, Parma, Reggio Emilia, and a small part each of Bologna and Mantova. The cows from which the milk comes from cannot be fed silage, only fresh grass, hay, or alfalfa, and only skim milk is used, reducing the fat content of the cheese. Ours is “extra,” meaning it’s aged longer than the typical Parmigiano. And the Minelli family, whom we’ve visited in the beautiful countryside just outside of Modena, produces just 14 wheels of this magnificent cheese per day! Of all the Parmigiano-Reggiano we’ve tasted over the years, this continues to be our favorite. Whether using on a cheese plate, in a soup or salad, or over pasta, it’s a great value as well!

Look for our Parmigiano-Reggiano in The DLM Cheese Shop or ship this staple via shop.dorothylane.com!

 

The 80 to 90-lb wheels of cheese designated as Parmigiano-Reggiano must only be made by approved producers. They are made using traditional methods that have been used for more than nine centuries.

We choose to have our Parmigiano-Reggiano aged for 24 months— longer than most. We think this has the best balance of flavor, texture, and aroma. The wheels are carefully aged in special rooms where they are cleaned and kept at specific temperatures and humidity.

For more than a decade, we’ve sourced our Parmigiano-Reggiano from brothers Valerio and Giovanni Minelli, and Giovanni’s son Carlo.

Parmigiano-Reggiano is named after the provinces Parma and Reggio Emilia. Just outside of Modena, Italy, are the rolling hills where the Minelli family’s cows quietly graze.

This cheese is made using unpasteurized cow’s milk. When we traveled to Italy,
Giovanni took us to where the cows graze and remarked “Look into their eyes. They are happy.” These words have stuck with us.

As the cheese ages, peptones, peptides, and free amino acids form. When these crystallize, they give Parmigiano-Reggiano its distinctive, slightly crunchy texture, as well as making it a healthy, easy-to-digest food.

After aging for one year, professional cheese testers from the Parmigiano-Reggiano Consortium scrutinize each wheel for maturation, aroma, color, consistency, and internal structure. After passing inspection, the wheel is branded with the Consortium’s symbol and finishes aging.

Try our recipe for Oven-Roasted Zucchini Parmigiano-Reggiano!

 

Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

Naples-Style Pizza: The DLM Difference

When we first sought to bring an authentic pizza experience to DLM, we looked no further than the pizza-making style of Naples, Italy. But to achieve a Naples-style Pizza, we knew that technique, ingredients, and cooking methods were key. Here is what distinguishes our Naples-Style Pizza eating experience, available at DLM Washington Square and Springboro.

  • Toppings include our DLM Handmade Fresh Mozzarella, in addition to other accompaniments, which are from our store.
  • The dough for our crust comes from our DLM Bakehouse, where our cadre of artisan bakers are masters of dough and make it fresh daily. The crust has great flavor with a texture that is crispy on the outside yet chewy on the inside (Gluten-free crust is available upon request).
  • Our talented pizza makers hand-stretch the dough to a perfect tradizionale size (11 inches) or bambino (8 inches) and they always arrange toppings in the right proportions, baking them in specially designed ovens that obtain temperatures over 1,000°F.
  • Our housemade red sauce is Made Right Here using ingredients indicative of a Neapolitan pizza.

Naples-style pizza can be ordered by phone or in stores at DLM Springboro and Washington Square. View our full menu here!

In addition, place an order with our “Naples-Style Pizza by DLM” App, downloadable on iTunes or the Google Play Store. NEW, now available on DoorDash!

Best of Italy: Vera Jane’s Extra-Virgin Olive Oil & DLM Aged Balsamic Vinegar

Vera Jane’s Extra-Virgin Olive Oil

Like most great discoveries in the food business, this one began at a dinner lubricated with a glass of wine … likely a rustic Brunello. Some 20 years ago, my parents were at a home dinner party in Tuscany and met a young man named Alex along with his mother Lily. They live on a beautiful hillside, dense with ancient olive trees garnished by large bushes of fragrant jasmine, outside of a little town called Lucignano. At the time, Lily was exporting Italian-made leather purses and Alex was in the jewelry business. Their olive grove produced plenty but they never gave it much thought, other than bottling some oil for family and friends, and selling some locally.

After dinner, Alex gave a bottle to my parents to try and the rest is history. We loved it so much, we made it our own. We named it after my grandmother Vera Jane, the majority owner of DLM for most of its history, and decorate the bottle with a beloved photo of her from 1938.

Of all the products we put our name on, we are proudest of this one. We’ve tasted hundreds of oils, and this one is always in our top tier. It’s typically Tuscan with full-bodied flavor, and a healthy peppery kick. If you only want to buy one oil, this is it.

HOW TO USE VERA JANE’S EXTRA-VIRGIN OLIVE OIL? DRIZZLE PLENTIFULLY.

I sometimes chuckle in the morning, rebelliously gently frying my local farm fresh eggs over easy in a small kiddie pool of high end olive oil. Years ago I remember reading an article in some fancy-schmancy food magazine about “strict” uses of first pressed extra-virgin for this, and instructions for use of pure olive oil for that.

Having seen first-hand how producers such as the Zanettis in Tuscany, the Palomars in Granada, and the Mahjoubs in Tunisia, to name a few, consume their great oils liberally, I’ve come to realize that extra-virgin olive oil is simply a great everyday food. No need for food snobbery here. A good olive oil is more than just a pretty bottle; it’s something you can feel good about using on all sorts of dishes.

Quality olive oil is a delicious healthy fat, and as such, is a perfect base for sauces, vinaigrettes, baking, and yes … frying eggs. Just take care to not use high-heat. Beyond that, it’s a wonderful finishing condiment that’s so good to drizzle on just about any food you like, from pizza to pasta, in soups and stews, and over steaks and potatoes.

DLM Aged Balsamic Vinegar of Moderna

Another friend we made on our tours of Italy was Maria Livia, in the food-loving city of Modena. Her family produces gorgeous balsamic vinegar, which we sampled cheerily from various old barrels. It was here that we chose our DLM blend on site.

We love it for its depth, richness, and complexity. Try drizzling our DLM Aged Balsamic Vinegar of Modena on your steak as it finishes on the grill or brushing a reduction on other meats, such as roast beef or lamb. Also put a few drops on fresh strawberries or drizzle on grilled vegetables. Since it is a sweet condiment derived from grapes, it also does very nicely on desserts, such as DLM Madagascar Vanilla Gelato and DLM Classic Coffee Cake.

 

From Prosciutto di Parma Salad with Parmigiano-Reggiano to Spaghetti alla Carbonara, savor the intricate flavors of these adored products that represent some of the best of Italy.

 

Enjoy a taste of Italy with our Vera Jane’s Extra-Virgin Olive Oil and DLM Aged Balsamic Vinegar of Modena Pairing!

 

Top 10 Food Finds for April

This month’s selection of Top Food Finds takes us on a culinary adventure around the world. We’ll explore Italian delicacies, New Zealand classics, Greek-inspired appetizers, locally made favorites, and more!

SHIP TOP FOOD FINDS

 

1. Hudson Valley Marshmallow Co. Marshmallows

We’re entering bonfire season, and as we ready our backyards and firepits for this glorious time of the year we also want to take a look into our kitchens and pantries for those classic foods enjoyed around a campfire, including s’mores. There’s something so satisfying about biting into this nostalgic treat. The crave-worthy combination of crunchy graham crackers, melty chocolate, and an ooey, gooey toasted marshmallow is delightfully messy and so fun to eat! Create the ultimate s’more with Hudson Valley Marshmallow Co. Marshmallows. These gourmet sweets aren’t your average fluffy treat as they’re handmade in small batches with all-natural ingredients, giving them an ultra-squishy texture and wonderfully fresh flavor. Varieties include Strawberry, Vanilla Bean, and Salted Caramel. GROCERY DEPARTMENT

 

2. The Tipsy Pickle

Over the years, pickles have become culinary stars in their own right. And The Tipsy Pickle turns the ordinary selection, typically brined in a blend of vinegar, pickling spices, and dill, upside down with their incredible line of artisan, hand-crafted pickles. Working in collaboration with Vermont’s leading brewers and distillers, The Tipsy Pickle creates unique pickles boasting plenty of boozy flavor. During the pickle-making process, all the alcohol is cooked out making these pickles safe for all ages. Stack these slices on your burgers, sandwiches, or enjoy on their own! Choose from Heady, Hart Bread N Butter, Maple Breakfast Stout, Maple Bourbon Whiskey, and Bourbon Barrel Aged Rum pickles. GROCERY DEPARTMENT

 

3. Kiwi Kuisines Savory Pies

Run by a retired professional rugby player, Kiwi Kuisines was born out of a craving for traditional New Zealand meat pies. These pies are made using all-natural ingredients that are free from artificial flavors and preservatives. And that lack of additives allows the flavors of the meats, cheeses, and veggies to come through in the most delicious way.

The Steak & Stout pie features slow-roasted, stout marinated beef, tender carrots, and onions wrapped in a buttery and flaky crust. As you enjoy the Roast Lamb Pie, you’re met with fragrant rosemary, garlic, and mint seasoned lamb combined with mixed vegetables, potatoes, and a luscious gravy tucked in a flax and whole wheat pastry crust. The Chicken Curry variety is filled with a creamy curry ragout studded with tender pieces of chicken and veggies. Chicken Portabella mixes roasted chicken with a Portabella mushroom sauce and American Cheddar cheese for a savory and delectable bite. The Ham, Bacon, Egg, & Cheese incorporates breakfast classics in this pie that’s perfect for kick starting your day. In the Spicy Veggie, butternut squash, broccoli, cauliflower, carrots, spinach, and a white Cheddar cheese sauce mingle with just enough spice to give it some zing. MEAT DEPARTMENT

 

4. Akropolis Pastries Mini Phyllo Rolls

Thanks to Akropolis Pastries, you can enjoy authentic Greek flavors from the comfort of your home. The hand-crafted phyllo pastries Akropolis began making in their small bakery café were adored by many and became so popular that Akropolis decided to expand their delicious empire.

We’re excited to share Akropolis Pastries Mini Phyllo Rolls with you. Layer upon layer of delicate homemade phyllo dough stuffed with a variety of savory fillings, including spinach, feta, ricotta, and roasted red peppers. As these pastries bake, the phyllo dough gets delightfully crisp and flaky, the perfect counterpoint to the creamy filling. Enjoy these bites as appetizers or a light snack. FROZEN DEPARTMENT

 

5. Fired Up Pizza Heat & Eat Gourmet Pizza

What do you get when you combine a talented chef with a resumé that includes working in Cameron Mitchell Restaurants and a passion for bringing people together over delicious food? Fired Up Pizza. Locally run in Columbus, OH, by chef Michael Rice, Fired Up Pizza crafts pizzas using imported flour and tomatoes. Their wood fired oven was designed in France, specifically for Fired Up Pizza, allowing them to produce top-of-the-line pizzas for you to enjoy.

And now you can enjoy these pizzas without travelling to Columbus. The heat & eat gourmet pizza selections are partially cooked in wood fired ovens, frozen, and ready for you to pop in your oven for a quick and easy dinner. FROZEN DEPARTMENT

 

6. Leoncini Prosciutto di Parma

Over the years a few of us at DLM have visited the Leoncini production plant, thanks to our friends the Gallo Family who import Leoncini hams into the US. The plant is in a town called Langhirano in the province of Parma, just a short drive from the Italian food Mecca of Bologna. It’s an impressive site to see the skilled artisans at work in pristine conditions; deboning, forming, salting, applying lard, and then storing the hams. There they rest for many months of hibernation where the the salt works its wonders interacting with the enzymes in the ham as it loses moisture and gains flavor. Leoncini is a proud multi-generational family business with a focus on tradition and quality. They are one of the few who control the entire process of making prosciutto. (Larger Prosciutto producers in Parma commonly farm out the delicate process of deboning.) Leoncini is authentic through and through, exclusively using Italian raised pigs.

The quality of Leoncini Prosciutto di Parma is evident from the moment it hits your lips. Ask for it sliced very thin and let it come to room temperature before eating. It’s sweet, delicate, and fragrant with just a hint of salt, wonderful as is, or along with fruits, on sandwiches, and on pizza. (It is the ham we use on our “Rocket Ham” Naples style pizza. We prefer putting the ham on pizza after it bakes.) Yes, maybe you can find “Prosciutto” on just any corner, but the real deal from Leoncini is a top food find. DELI DEPARTMENT

 

7. Vera Jane’s Extra-Virgin Olive Oil

Over the years we’ve had the great fortune to travel to Italy several times to find new and exciting foods to bring back to DLM. Often, our home base is Tuscany. Our good friend and partner Alex Zanetti has graciously hosted us at his villa in the small medieval town of Lucignano. The rolling hills of this part of Tuscany are home to the olive trees that produce our signature Vera Jane’s Extra-Virgin Olive Oil. Made exclusively of Tuscan olives, it’s virgin pressed and bottled within a few miles of the olive groves. Its distinctive peppery notes are indicative of Tuscan oils and makes it our go-to olive oil for vinaigrettes, sauces, or simply drizzled over grilled meats or pasta dishes. GROCERY DEPARTMENT

 

8. DLM Aged Balsamic Vinegar of Modena

 

Modena is one of our favorite food cities in Europe, a land of fast cars and big flavors. A few years ago, we spent an afternoon with Maria Livia touring her family’s estate where they produce their wonderful balsamic vinegars. She makes our DLM Balsamic Vinegars, including Aunt Angie’s Balsamic Vinegar, which is great for everyday use. Best of all, Maria creates our DLM Aged Balsamic Vinegar of Modena. It’s a blend that we chose on site with Maria and we are extremely proud to put our name on it. We think you will love its richness, depth, and complexity. GROCERY DEPARTMENT

9. Fagottini di Pollo

It feels like just yesterday that we traveled to Tuscany to study age-old techniques with hands-on training from Italian butchers. We did so to bring gorgeous oven-ready Italian specialties to our Meat department. One of those, our Fagottini di Pollo features boneless air-chilled chicken thighs seasoned simply with savory spices like rosemary, sage, salt, pepper, and garlic, then wrapped in DLM Uncured Bacon. Get a taste of Italy with this main dish! MEAT DEPARTMENT

10. Pecorino Toscano Stagionato D.O.P.

Between the breathtaking Apennine Mountains and the Tyrrhenian Sea lies a picturesque pasture where flocks of sheep that are to be milked for Pecorino Toscano graze. Made with only whole milk from these sheep, Pecorino Toscano is a cheese to be savored. Compared to other Pecorino cheeses, this particular variety is briefly salted lending itself to have a more delicate, sweet flavor. It’s aged for at least four months, giving the cheese a golden hue and a brittle texture. Pecorino Toscano is a great addition to your antipasto tray or cheese board alongside fresh vegetables, fruits, jams, and honey. THE CHEESE SHOP

 

SHIP THIS MONTH’S FOOD FINDS!