Panettone is a symbol of Italian Christmas and this could be our most diverse panettone offering ever. Check out the names:

Perugina     Cole Volpe     Rustichella d'Abruzzo     Corsini
Le Logge     Le Tre marie     Sclafani     Fiasconaro

Pandoro is similar to panettone but a little denser and without the candied fruit. Dusted with confectioner's sugar, pandoro is perfect with coffee or as 'French' toast. We have pandoro from Le Tre Marie, Perugina (mini's), Corsini and Bindi (mini's)

Panforte (strong bread) is also back in strong numbers. Panforte from Corsini, Fiasconaro. We are also selling panforte from Le Logge by the slice in our Deli.

Bakers will be happy to see their traditional ingredients, too. Anise oil for the pizelle is back.
Marron s Glace from France (Faugier) and Italy (La Florentine). Chestnut Spread and Cream (the cream is sweetened). Candied fruit for all your fruit- cake baking needs (including Citron whole and diced).

Marzipan from Carsten's returns in traditional log-form and in holiday 'marzipan fruits'. For you cat lovers, of which I count myself one, dipped chocolate marzipan 'toungues' return, as well.

Torrone is always in the store, but we like to go to torrone extremes this time of year. La Florentine and Fiasconaro are wonderfully traditional as is a new brand - Festa. The Festa torrone is dipped in chocolate and presented in a handsome package - good inside and out.

Wondering how to make your dessert simple but special? Of course you weren't but now that you are, try Fabri. Fabri is a name you'll recognize for their Amarena Cherries and Fragola (strawberries in syrup). Fabri also makes Grappuva. Grappuva is a jar of white wine grapes soaked in grappa. The staff keeps saying they're great in martini s - I wouldn't know. Over ice cream or in crepes sounds more my speed. Cole Volpe, famous panettone producer, also makes a special treat this time of year: Dried-Candied Figs. You'll see Matt strolling about the store with tastes of these little dandies. Think Dolce Gorgonzola with them for dessert, perhaps.

Macrina makes the best stuffing mix around and Chocolate Brioche. Don't believe me? Come find out for yourself at one of the following Macrina Demos:

22 November - 10-noon, Macrina Stuffing Mix
23 November - From 10-noon, Macrina Chocolate Bread Pudding
24 November - From 3-5pm, Macrina Stuffing Mix

Kinder Eggs are back! What more can I say?

Stichelton. What on earth?! They couldn't call it Stilton because it's made with raw milk. Stichelton is what Stilton wants to be. We just cracked a new wheel and it is the only way to fly after your huge Thanksgiving feast. Impress them with cranberries - on the cheese! Brillat-Savarin now makes a triple cream covered in French cranberries. Rollingstone Chevre of Idaho graces us with their seasonal Cranberry Torta, too.

White Alba Truffles will arrive Tuesday, November 25th. These are the first of the season and they promise to be splendid. Not quite as pricey as last year so reserve yours today. Call our deli to place yours on hold with a credit card.

The DeLille, Cayuse, and Ken Wright allocations have arrived. As a retailer, we get the scraps that fall from the restaurant tables on these rare wines so our inventory is light. First come, first served! Not sure what to drink with Thanksgiving? How about four brief ideas: Viognier, Dolcetto, Cabernet Franc and Beaujolais. No, not Beaujolais Nouveau - egad! Viognier is a fuller bodied wine with good acidity and fruitiness to pair well with tryptophan (the sleepy ingredient in turkey). Dolcetto is a wonderful red-fruit tasting wine from northern Italy that has a bit of tannin and acid to pair well with the potatoes, turkey/lamb and beans. And it's from Italy and we like that. Cabernet Franc is my new favorite red. It goes with lots of meats and foods, is luscious and fulfilling and has a long finish. Done right, it's superb. Cab Franc hails from France in the form of Chinon. Lastly, Beaujolais. Much like Cab Franc and Dolcetto with nice tannins and ripe fruit, the real Beaujolais is never banana-y or Jolly Rancher-like. Stephen will be proud to recommend one of these Thanksgiving wines upstairs. What's that? Forget all that? OK. Champagne it is! Try something different - a farmstead bubbly with a name you've never heard of like Jose Dhondt or Vazart-Coquart. These sparkelrs are made from fruit on the farm and typically by mom-and-pop producers. Stephen searches for these types of Champagnes (and wines, for that matter) and the pay-off is memorable.

Upcoming Wine Tastings
It's always the same but bears repeating: Wine tastings are always free, always upstairs in the wine Department and always 2-4pm on Saturdays.

• 22 November - South African Wines
• 29 November - Italian Wines from Dalla Terra
  SPECIAL GUEST: Renee of Boat Street Café will be here to do a demo of her delicious condiments (the pickled onions are my favorite.)
• 6 December - A Port in a Storm. It's perfect timing for a Port Tasting - join us!