Frühling

Frühling in a 1000-year old olive tree at the Valley of the Temples in Agrigento, Sicily. This place was so spiritual and profound, I still can’t comprehend everything this tree has seen… such a beautiful place

Forever enamored with Nocciola di Piemonte and the multi-generational family farm that grows them among the rolling hills at the foot of the Alps. 🏔️

Lightly toasted and then skinned, these hazelnuts are delicate, naturally sweet, rich, buttery, and so intensely aromatic that it’s easy to understand why they’re coveted by some of the world’s best pastry chefs and chocolatiers.

We use them generously in our fan-favorite mix, Nocciola, where we combine them with whole cacao beans lightly caramelized in coconut sugar, dried strawberries and Persian figs. And almost without fail, when we sample these flavors at a market, someone takes a bite and tells us, “It tastes like N*tella.” (It’s the Hazelnuts)

Speaking of which—we’ll be at Wylder Hotel Windham with Market Party this Saturday if you’d like to try them for yourself ❤️ Hope to see you there!

Wild flowers, ancient gardens, the kind of memories you’ll never forget. 🌼

Bring the feeling of an Italian summer home.

20% off with code SUMMER: www.fruhling.co

Shot at the enchanted gardens of Sacro Bosco, Italy

Most almonds are grown for yield. Pizzuta d’Avola is grown for flavor.

Long, elegant and delicately pointed, this rare Sicilian cultivar has been prized for centuries for its crisp bite, naturally sweet aroma and almost buttery finish. It has long been considered the finest almond for traditional Italian pastries, but we think it’s just as extraordinary enjoyed exactly as nature intended.

The beauty of Pizzuta Almonds goes far beyond taste.

Researchers at the University of Catania found that “the Sicilian cultivar Pizzuta showed the highest value” for polyphenols in the skin, measuring 246.90 mg/100 g. In the same research, Pizzuta also ranked as “the richest in total polyphenols cultivars,” with 221.53 mg/100 g.

And perhaps most remarkable of all: they require no irrigation. These almonds rely solely on Sicily’s seasonal rainfall, making them naturally suited to one of the Mediterranean’s driest landscapes. As water becomes an increasingly precious resource, cultivating varieties that thrive without irrigation feels timely.

Flavor shaped by limestone soils, sea breeze, biodiversity… and time.

Because the most extraordinary foods aren’t engineered.

Forever in awe of the Bronte Pistachios and the farmers who nurture and harvest them by hand. These distinctive round-leaf trees decorate the sublime, magical landscape at the base of Mount Etna. Her black volcanic soil creates pistachios so mineral-rich, uniquely vibrant in color, and with a flavor that’s so complex, it’s almost evergreen. The landscape feels otherworldly… almost like mars or the moon… driving through the hills of Bronte and Randazzo this song came on and it was perfect.

Villa d’Este feels like stepping into a dream preserved in stone and water.

In the 16th century village of Tivoli, where the Aniene River winds from Italy’s Sabine Hills, water flows through the gardens in every direction. Jasmine and wisteria hang over stone paths. Colorful frescoes cover ceilings and walls that have existed for centuries. Everywhere you look, there’s texture, symbolism, artistry, devotion.

Nothing here was designed for speed, and that is delightfully refreshing. Everything was created to evoke awe. To slow you down. To immerse you in sensory experience, mythology, nature, craftsmanship, pleasure.

Places like this remind me that beauty is not frivolous. It shapes how we feel, gather, eat, dream, and experience being alive. ❤️