Corti Brothers



To Our Customers:
I can only extend to you all, the most heartfelt best wishes, for a joyous Holiday season.
Darrell Corti



This season, we have another exceptional flavor for panettone. It is a traditional panettone called A.D.1476, the presumed date of the first production of this bread. Most of its ingredients are Slow Food Presidia. There are four Veneziana: similar to panettone but very typical of Venice, not Milano. There is one with amarena cherry and cinnamon, with Alpiane passito wine, with chocolate and spices, and apricots and spices. Unless noted, all are one kilo in size.

CLASSICO: the same wonderful ingredients as in the magnum panettone, wrapped, bow, $26.89 (#4600)
MANDARINO: with the peel of the Late Mandarino di Ciaculli (Palermo), boxed, with bow, $31.99 (#4601)
AMARENA: with large, candied black cherries, boxed, with bow, $30.99 (#4602)
REGAL CIOCCOLATO: chocolate cream filled with chocolate pieces, boxed, with bow, $31.49 (#4603)
NOËL: with candied pears, cinnamon and cloves, boxed, with bow, $31.49 (#4604)
MANDORLATO: with candied citrus, toasted almonds, wrapped, with bow $27.49 (#4605)
MARRON GLACÉ: filled with candied chestnut cream, boxed, with bow, $33.69 (#4606)
FICO: with pieces of white Calabrian Dotato fig, boxed, with bow, $34.29 (#4607)
LATA A.D. 1476: the new tin design for this year, embossed “Jewellery” design 750g $29.99 (#4608)
CREMA: vanilla pastry cream filling, wrapped, with bow $26.99 (#4609)
LIMONI: lemon cream filling, box, with bow 600g  $19.99 (#4610)
CHINOTTO: with candied green Savona Chinotto citrus pieces, boxed, bow, $32.99 (#4611)
ROSA: with rose petal jam cream filling, boxed, with bow, $31.99 (#4612)
CLASSICO A.D. 1476: The Slow Food Presidium ingredients, boxed, with bow $29.99 (#4613)
CLASSICO A.D. 1476: Slow Food Presidium ingredients, 500g., boxed, with bow $23.79 (#4314)
PANETTONCINO: the smallest made, 100g, boxed $7.49 (#4615)
VENEZIANA AMARENE & CANELLA: large black cherries and cinnamon, boxed, 550 g $21.99 (#4616)
VENEZIANA CIOCCOLATO & SPEZIE: with chocolate pieces and spices, boxed, 550g $23.79 (#4617)
VENEZIANA ALBICOCCA & SPEZIE: with apricots and spices, boxed, 550g., $23.79 (#4618)
VENEZIANA ALL’ALPIANE: with Vignalta passito wine, Alpiane, wrapped, with bow $29.69 (#4619)

MAGNUM PANETTONE, cello wrapped with bow

3 KILO SIZE $77.39 each (#4620)

5 KILO SIZE $114.19 each (#4621)

10 KILO SIZE $261.89 each (#4622)



Corti Brothers has now offered BARDI panettone for 20 years. The product always satisfies and is well liked by our customers. This year there is a special BARDI LIMITED EDITION in small quantity.

BASSO: low shape, traditionally boxed, kilo size, $22.29 (#4623)
ALTO: classic, tall shape, traditionally boxed, kilo size, $19.99 (#4624)
GLASSATO ALLA NOCCIOLA: with hazelnut glaze, kilo size, wrapped, $24.99 (#4625)
SENZA CANDITI: only raisins, no candied fruit, kilo size, wrapped, $22.49 (#4626)
CIOCCOLATO FONDENTE: low shape, chocolate glazed, kilo size, wrapped, $25.59 (#4627)
PANDORO: tall, star shaped New Year’s cake, no fruit, vanilla sugar, kilo size, boxed, $22.29 (#4628)
LIMITED EDITION: made with honey, fruit, and a special glaze, kilo size, wrapped, $39.59 (#4629)



BAGHI PANDOLCE ALL’ALPIANE is novel, and it is a great hit. The 60 hours moist raised dough, with mother leaven, and stone ground Italian wheat, Belgian butter, cage free fresh eggs, and house candied Calabrian oranges, is baked in a WECK thermal resistant jar to produce a jar baked bread. Then it is injected with Vignalta Alpiane, the noted orange muscat dessert wine produced in the Colli Euganei. The result is a slightly moister type of bread than panettone and can also be used as the base for other dessert preparations. It can be sliced into rounds and served with whipped cream or zabaione, or even toasted for breakfast. It is unique, delicious and comes in its reusable jar.

BAGHI PANDOLCE ALL’ALPIANE 26 oz. (WECK re-usable jar) $19.99 (#4630) $107.00 cs/6 (#4630C)



Fresh vegetables, minutely trimmed, cooked, and put in extra virgin oil are called “sott’olio” in Italian. They form a real specialty in Italian preserved products. They need to be made by hand in a laborious, fiddle-y process that can leave one wondering as to how and why they are done. If you have ever tried to trim artichokes, you know what I mean. COLAVITA, a very large Italian food product company makes a specialty of processing vegetables to make “sott’olio” products in their original, small plant at Sant’Elia in Pianisi in Italy’s Molise region, just south of the Abruzzo. Entirely hand crafted, both the form and look of these small artichoke hearts, will make your mouth water. They have terrific intense artichoke flavor that comes from the selection of raw material, careful cooking, and then preservation in really good oil

Colavita Artichoke Hearts in extra virgin oil are a wonderful example that high quality, artisanal products can also be made by a very large company. There are different artichoke hearts on the market. When you taste these their flavor astounds with its preciseness. Their texture is silky. The oil is excellent, lending an added depth of flavor through its own flavor. This is a product which really is another of those “I bet you can’t eat just one”things that quickly has you reaching for more. They should be eaten by themselves because they are so good.

COLAVITA ARTICHOKE HEARTS IN OIL 9.87oz $12.99 (#4631) $70.00 cs/6 (#4631C)



As I have written before, I think GRABER OLIVES are the best canned olives made in California. Using only estate grown manzanillo olives, hand harvested–no more than seven per handful–when just starting to turn color and cured in the Graber fashion, these “olive colored” olives will make a relish tray sparkle. These are not strong flavored olives, but very smooth, silky textured ones with an almost buttery character. No other olive producer in the country makes these olives as good as Graber does. Depending on the harvest, there are different sizes. We have four available. These are from the calibration of the olive size. The higher the number the larger the size. Orchard run contains varied sizes. I cannot think of a better non alcoholic gift from California than these olives.
GRABER OLIVES 7.5 oz tin. $7.99 Case 12 $86.00

Size #12 (#4632) cs/12 (#4632C)

Size #14 (#4633) cs/12 (#4633C)

Size # 16 cs/12 (#4634) cs/12 (#4634C)

ORCHARD RUN (#4635) cs/12 (#4635C)

Mixed case: 3 tins of each size $86.00. cs/12 (#4636)


Felicetti Animal and Alphabet pasta. We are all kids at heart

On my trip to Italy in May, 2018, I visited the FELICETTI pasta plant outside of Trento in Italy’s north. I had never been there before. At 110 years old, this family held and run company was founded and is still located at Predazzo, in the Val di Fiemme. Felicetti makes a very large range of pasta, including several from different wheat selections, also Khorasan-Kamut, and Farro. These are called the “Monograno.” Pasta is a foodstuff made with grain, usually wheat and water. Felicetti uses water from the Latemar source at 2000 meters in the Dolomites and it is claimed that, just as much as the wheat used, the water is likewise very important.

While going through the plant, we came upon a press which was processing a curious cut of pasta. I stopped to look at it and it was a little animal, a duck. Back in Felicetti’s showroom, I saw the packages containing the same cut. The cuts were little animals, ‘animali della fattoria” six farm animals: a duck, sheep, fish, horse, pig, and rabbit. It was children’s pasta, the pasta that is usually put into broth, and usually given to children to keep them amused. I asked if it were for sale and was told that it had never been introduced to the U.S.. It went to Japan. So, I immediately asked for these cuts to be sent to us, since they are so cute as to be something that will not only keep children amused, it will also amuse us “older” children.

The cut is very elegant since it is a two dimensional, outline representation of the animal, not just a flat image. There is also alfabeto pasta. This is about the same size cut, again, two dimensional outline, not just a flat cut, but looking like a cutout of a letter of the alphabet–all 26 of them. Its style is that of a “college” letter, called “college block.” Both of these cuts are organic and made with Italian wheat milled in Italy.

When it comes to seeing food on a plate, sometimes we are all children at heart. Although this “pastina,” as these cuts are called, are normally served in broth, they can also be served with a thin sauce, either something like Giuliano Hazan’s Tomato Sauce or if you have been provident, your own homemade tomato sauce that you have frozen, or the juices from a leftover stew.

The important thing is that the sauce not be chunky. Simply cooking the pasta in water until tender and dressing with the sauce and a bit of cheese, you have a very quick dish that will be both pretty to look at and fast--simple cooking that will satisfy not only the inner child. And if you want to be a food archeologist, you could serve the FELICETTI animali and alfabeto as they were served before the invention of tomato sauce--just with some nice, cold butter and grated cheese, “in bianco.” Both are in 500 gram bags and sell for $4.39 each.


ALFABETO (#4638)

MIXED CASE 6 of each cut $47.00 (#4639)


This is a new venture for GIULIANO HAZAN, the son of Victor and the late Marcella Hazan, who runs his own cooking school in Italy and lives in Florida. Taking a page (literally) from his mother’s first cookbook, Marcella Hazan’s THE CLASSIC ITALIAN COOKBOOK, Knopf, 1976, GIULIANO’S TOMATO SAUCE is the Tomato Sauce III, in this seminal work for Americans. As Marcella states in her introduction to the recipe: “This is the simplest and freshest of all tomato sauces...[What does it have?] Pure, sweet tomato taste, at its most appealing. It is an unsurpassed sauce for potato gnocchi, and is excellent with spaghetti, penne and ziti.” (p. 95)

This lovely pink tinged sauce is really delicious. It is San Marzano tomatoes, onions and butter. Differing slightly from the original recipe, the onion gets pureed into the tomatoes. But here is a sauce for dressing pasta; for using as a base for other sauces or where you want a tomato sweet, creamy tomato taste. Best of all, you just have to open the jar and heat. Giuliano states that the contents of the jar is enough sauce for a pound of pasta. This would serve four to six persons, depending on where it is in the menu. Remember: Italians like pasta with sauce, not sauce with pasta!

GIULIANO’S TOMATO SAUCE 16 oz. jar $9.99 (#4640) $53.00 case/6 (#4640C)


COUGAR GOLD CHEESE is the result of war! In fact it may be the only good thing ever to have come out of war. During World War II, it was created by Washington State University to be used as military rations. It is the only cheese that I know of that is made to be aged in a can. Normally, one does not think of cheese being aged in a can, but Cougar Gold has become famous for this methodology. It is a “cheddar” like cheese that I think is possibly the best cheese to accompany wine. It has very low acidity, which does not change the taste of wine, and does have the clean sharpness of an aged cheese. Unique, it is made only at Pullman, Washington, and deserves to be better known.

It is also an easy to care for cheese. Just buy several tins and put them in your refrigerator and turn them from time to time. They just sit there getting better and better. It is also a cheese that is firm, with a crumbly texture, a pale yellow color and it will have specks of tyrosomine on it. Once the can is opened, wrap the cheese in waxed paper and then film and enjoy it until it’s gone. I think it is perfect with an old Cabernet or Vintage Port, perhaps not rich enough for Burgundy. If you like cheese and have not had Cougar Gold, you owe it to yourself to try it. It is hard to resist. By the way, when was the last time you had a 11 year old cheese?

COUGAR GOLD CHEESE Production 2017 30 oz tin $32.99 (#4641)

RESERVE 2007 $74.99 tin (#4642)

VALOBRA SOAPS: The last of a Ligurian tradition

Why is Corti Brothers selling soap? When you need to make a gift and alcohol or foodstuffs may not be appropriate, these soaps from VALOBRA, the last soap maker on the Italian Riviera, might be just the thing. And then there is another reason: I just enjoy them! They have wonderful scents, the lather is exquisite, packaging opulent, and they last a long time. These are expensive soaps. But then, what really fine product is not expensive? Corti Brothers offers Valobra Soaps during the holidays and once customers have tried them, they just keep ordering them. We have them in stock all the time. Soaps are taxable items.

PRIMULA: Super fatted soap with lecithin, scented with primrose. 100g bar $12.49 each (#4643)
CALENDULA: An extract of calendula flowers; emollient, for delicate skin. 100g bar $13.99 each (#4644)
GLICERLANOLINA: A blend of glycerine and lanolin for dry skin 100g bar $12.49 each (#4645)
RESEDA: Scented with Mignonette (Reseda odorata), for delicate skin in winter. 150g bar $13.99 each (#4646)
LATTUGA: Lettuce extract, for removal of makeup and sunburned skin. 150g bar $13.99 each (#4647)
BURRO DI CACAO: Rich in cacao butter, for dry skin, softens while cleansing.100g $12.49 each (#4648)
VITAMINA A e CAROTENE: With wheat germ oil + vitamin A, for sensitive skin.100g bar $13.99 (#4649)
BALSAMO: A brown colored soap. For oily skin that flakes easily. 200g bar $16.49 each (#4650)
VITAMINA E: Vitamin E keeps skin soft. A velvety lather for very delicate skin.100g bar $13.99 (#4651)
PRATOLINA: Made with vitamin A and E, for all skin types. Light lavender scent 120g bar $12.99 (#4652)
FOUGÈRE: Excellent for skin that reddens easily. Royal fern scent. 100g bar $12.49 each (#4653)
SAPONE PER BARBA: Shaving stick 2oz $12.49 (#4654)
CREMA di SAPONE: Soft Shave cream: Almond 5.2 oz $14.99 (#4655)
CREMA di SAPONE: Soft Shave cream: Menthol 5.2 oz $14.99 (#4656)

VALOBRA GIFT TIN: Contains a bar each of Lattuga, Vitamin E, Reseda, Vit. A & Carotene $68.29 (#4657)

PRIMULA GIFT TIN: Contains four bars of Primula soap $60.29 (#4658)


These two salts, BLUE LABEL and RED LABEL are products from a small, volcanic island in the Pacific some forty five minutes by air from Tokyo. I visited the island some 25 years ago and Corti Brothers has stocked the salts since.

The BLUE LABEL is salt that is dehydrated in shallow ceramic pans in the sun, yielding a flaky, crystal structure. The RED LABEL is pan fired salt, where the reduced sea water from about two thousand feet under the ocean’s surface is concentrated by flowing through a series of sprayers. Then it is heated and the calcium chloride (nigori) removed. The salt is then dried.

There is a certain sweetness to this salt and it should be used as a finishing salt rather than a cooking salt. It is perceptibly flavorful and really does make a difference in the savoriness of a dish. It is now becoming rare.

OSHIMA ISLAND SALT BLUE LABEL 240g bag $13.99 (#4659)

OSHIMA ISLAND RED LABEL 500g bag $13.29 (#4660)




BALL CLUB WILD RICE is hand harvested by two people in a canoe during the months of August and September, the 3-4 week window for harvesting genuine wild rice (Zyzania aquatica) in Minnesota. BALL CLUB WILD RICE is a pale khaki brown color, the NATURAL color of wild rice. It is very different from the very hard, black wild rice normally seen on the market and whose black color comes from overparching the seed.

Since Ball Club wild rice has just been harvested, it does not need to be soaked before cooking and will take about ½ hour to cook rather than the hour or more that the black form takes. It is delicate, yet intensely scented. If you have never enjoyed this kind of wild rice, Ball Club is a revelation. It makes a delicious and very North American addition to poultry or game. Once cooked, it is very handy to keep in the refrigerator, just to be re-steamed, and served with grilled or roasted beef, pork, or lamb as an alternative to potatoes or other starch.

Known as MAH-NO-MEN in the Anishinabe language, wild rice is a cultural staple, a medium of exchange, and a food delicacy. Traditionally harvested from wild growing plants, this is a far cry from the black, paddy grown, and machine harvested “wild rice” normally found in commerce. The black wild rice has a following. But BALL CLUB WILD RICE is what the taste should be, and you should experience it to know the difference.

BALL CLUB CHIPPEWA WILD RICE 12 oz bag $17.99 (#4661)


AGRESTO: The Tuscan condiment

In 2013, the Barone de Renzis Sonnino began production of what is basically an old condiment, AGRESTO, named for its base material “sour grapes.” The name “agresto”is from the word “agro” “sour” and is a take off of medieval “verjus” a condiment that antedates the use of lemon in Europe. The traditional Agresto of Tuscany was a composed sauce, based on unripe grapes but more like a thin chutney, having herbs, onions, nuts, garlic, and bread added.

The AGRESTO of CASTELLO SONNINO is a light, sauce-like concoction made from the green pruning of their vines in the area of Montespertoli. It is very flavorful and reminds me very much of classic Worcestershire sauce, with a Tuscan accent. The un-ripe grapes are pressed and the juice is cooked in stainless steel vats to reduce; then honey, vinegar, onions, garlic, herbs and spices are added. Once cool, the blend is filtered and bottled.

AGRESTO is delicious. It can be used with anything. Think of it as Tuscan Worcestershire sauce. Traditionally, it was added to soup. Put with grilled meats and fried things, it is the condiment that spices up the otherwise rather simple, fresh taste of Tuscan cooking. It is one of the historical parts of Tuscan cooking which has happily been revived. It could not have come at a better time.

AGRESTO, Castello Sonnino $46.99 250ml (#4662) $253.00 case/6 (#4662C)



This bright red colored liqueur could be called the “original” liqueur of Europe. It is a spice liqueur made from what were the then exotic spices of the East, infused in alcohol and colored. From what once was called the “de’Medici” liqueur, it has now been relegated to a culinary staple and is a necessity in the making of certain Italian desserts like
Zuppa Inglese and others. Luxardo, possibly the foremost Italian liqueur distiller, makes it, and it is at high strength expressly for culinary use. Literally, there are no substitutes for it. So if you have been waiting to try a recipe calling for ALKERMES, here is your chance. You might even find other uses for it, once you have it!

LUXARDO ALKERMES for pastry and baking 70% 1 liter bottle $38.99 (#4663)


All Saints Rutherglen Muscat: Australia’s gift to the wine world

Some forty years ago, this wine, ALL SAINTS RUTHERGLEN MUSCAT, was the first Australian wine Corti Brothers had imported since it was the only producer in the area in Victoria who would sell to us. A lot of things have changed, and when this wine showed up on an importer’s close out list, I snapped it up. Rutherglen Muscat, together with Hunter Valley Semillon are Australia’s gifts to the wine world. There is nothing like them made anywhere else in the world. Rutherglen muscat is made from a clone of muscat now found only in this central part of Australia where it is known as “Brown Muscat.” It is made and blended in a sort of solera fashion, older wine giving character to younger wine, the young wine lending fruit. This bottling is in 375ml size, a perfect size for serving dessert for four or six diners.

With its darkish tawny color, intense scented muscat raisin aroma and its creamy, luscious flavor, this is a perfect wine for winter and holiday desserts. But even in Australia, where this wine was born, it is not much consumed and if allowed to die out, an irreplaceable patrimony will be lost. So, in order to keep this wine type alive, we must drink it! Now is your chance to help.

ALL SAINTS RUTHERGLEN MUSCAT 17% $11.99 375ml (#4664) Case of 12 $129.00 (#4664C)

Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request.    916-736-3800 or 800-509-Food



COTECHINO, a pork sausage made with a lot of finely chopped pork skin (cotena) and chopped meat is presented here already cooked, in its re-heatable bag, shortening all of the lengthy cooking time, to about 45 minutes. Just follow the instructions on the box and serve with separately cooked Umbrian Lentils from Bartolini and you have the classic Italian New Year’s day meal. It is to symbolize “fat and plenty” the rich sausage and the plentiful lentils for the coming year. Drink it with an excellent Lambrusco and finish the meal with Pandoro--you have now celebrated New Year in the traditional Italian fashion.

Levoni Cotechino $14.99 the each sausage, boxed (#4665)

Bartolini Umbrian Lentils $4.99 500g bag (#4666)



These are both codfish preparations, but of two different types. BACCALÀ is salted codfish and STOCCFISSO, is simply air dried codfish. Curiously, in the Veneto is called Bacalà. The two are not inclusive. Stoccfisso or stockfish is used after soaking for about 10-12 days in cold water changed twice a day for making special dishes, while baccalà, salt cod, soaked for 3-4 days in cold water, again changed twice a day for other dishes. Baccalà is the Italian; bacalao, in Spanish, and bacalhau in Portuguese.

Stoccafisso from Norway, Ragno quality, $37.99 the pound in the whole fish. (#4667) Avg. wt. 1 ½ - 2 lbs

Baccalà from Norway, with skin and bones, $18.99 per pound, random weight Avg. 3-4 lbs (#4668)

Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request.    916-736-3800 or 800-509-Food


MODERN GREEK COOKING: a new Greek cookbook from Pano Karatassos

No, Corti Brothers is not trying to out do Amazon Books! But here is a new cookbook written by a friend who is a trained C.I.A. chef, who runs a famous Atlanta, Ga., restaurant called KYMA using traditional Greek recipes, geared for the home cook. I met Pano in Greece and was impressed with his ability. In his first cookbook, Pano uses traditional ingredients but classical cuisine notions in making new dishes. Having worked for Eric Ripert, Jean-Georges Vongerichten, and Thomas Keller, now running his own Atlanta restaurant, this is not your average Greek cookbook. It is a studied use of Greek elements and new techniques and ideas. If you are Greek, or part Greek or just want to try new recipes, buy this cookbook. With 60 full color photographs and wine pairings by the noted Sofia Perpera, you cannot miss. This is a unique work aimed at the adventuresome home cook..

MODERN GREEK COOKING: 100 recipes for meze, entrées and desserts.
240 pp, hardcover, $37.50 tx (#4669)


BAKER FAMILY WINES: Baseball and UC Davis

Corti Brothers has two new California wines from a singular source: A famed baseball player and a UC Davis winemaker. Both are unique. The baseball player is Dusty Baker, a former Major League player and manager and the winemaker is “Chik” Brenneman, the winemaker at the winery on the UC Davis campus where he is in charge of teaching the budding winemakers in school there what to do in making wine.

I, who am catatonic when it comes to sports, had no idea who Dusty Baker was, just that he was the person who had his wine made by Chik. Having been asked for an opinion on the two proprietary wines Chik made, a white and a red, I found them very good. The white is particularly fine and the red an interesting combination of Barbera, Sangiovese and Petite Sirah. The white wine is all Semillon. The appellation is Sierra Foothills. The white is near varietally perfect. It has that scented, almost white fig scent and slight lanolin-ly body so typical of the varietal. It is a varietal which really gets little respect, but makes a superb wine.

The Proprietary Red is composed, not rustic nor overly tannic, gentled by the Sangiovese and brightened by Barbera, so that the Petite Syrah is tamed and not so obvious either in color or tannin. It is nicely blended and eminently drinkable. Both are really good values for more than just interesting wines coming from the Sierra Foothills to the east of Sacramento. Dusty Baker, who went to school in Sacramento and who now lives just north in Placer County can be very proud of his wines made with care and great sensitivity by Chik Brenneman.

BAKER FAMILY PROPRIETARY WHITE 13% $19.99 750ml (#4670) $215.00 case of 12 (#4670C)

BAKER FAMILY PROPRIETARY RED 14.5% $20.99 750ml (#4671) $226.00 case of 12 (#4671C)

Note:The un-linked items in the newsletter are not available for purchase on our website. If you are interested in any of those items, please phone or email us your request.    916-736-3800 or 800-509-Food


TERMS OF SALE: This list supersedes all others. All taxable items, such as wine, beer, or spirits will be taxed at the rate of 8.25%. This is for all sales since we sell in California. Foodstuffs are not taxable. Shipping will be charged at prevailing rates. PLEASE NOTE: In extreme weather, either hot or cold, please give us a shipping address where your order may be properly received and stored. Corti Brothers cannot be responsible for items left without protection.

Please order early, due to high holiday shipping volume. Please ask us, if you require approximate time in transit.

Written by Darrell Corti — November 21, 2018

Store Hours:

Sunday: 10 AM - 6 PM
Mon-Sat: 9 AM - 7 PM

**CLOSED Easter Sunday**
April 21, 2019

5810 Folsom Blvd
Sacramento, CA 95819 916-736-3800


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