Dippers - Olive Oil, Balsamic Vinegar

The Big & Little Dippers are inspired by the Italian tradition of enjoying a crust of bread dipped in olive oil and balsamic vinegar. You can almost taste the land on which the olives, grapes and grains are grown.

The Little Dipper features three elements:

Handcrafted extra-virgin olive oil from Villa Cappelli, a 14th Century estate in the boot of Italy. Using a blend of Coratina and Nostrana olives, the oil is unfiltered, first cold-pressed at a traditional stone mill. It has a buttery, grassy flavor with a distinctive "Puglia punch" spicy finish.

Balsamic vinegar from Modena in Emilia Romagna, Italy. This balsamic is one of the finest of its type - round and full bodied with a smooth finish and tangy accents. The chic bottle with a practical cork spout allows for a perfect pour.

A walnut ring from renowned Balthazar Bakery. This dense, crusty bread laden with walnuts is handcrafted locally from a mixture of whole wheat, rye and white flours. The bread is crafted using old world methods - a two step rising process that ensures appealing complexity.

The Big Dipper features two additional items:

Parmigiano-Reggiano aged two years and originating from the fertile Po River Valley surrounding Parma Italy. Cows grazing on green pastures there produce the signature milk that has been turned into Parmigianno-Reggiano for over 700 years.

Taggiascan Olive in extra-virgin olive oil. Developed by Benedictine Monks, this olive is native to the aromatic groves of Liguria, Italy. It is beloved for its sweetness and clean fruity taste.

Both Dippers also contain a porcelain dipping dish (two in the Big Dipper) and a knife to cut the bread.