"Made in Sonoma" Italian Gift Box

“Made in Sonoma” Italian Gift Box

We truly appreciate your support of Sonoma Food Tour & our local businesses in Sonoma and hope you enjoy the products we included. All the items in this box are from companies located in Sonoma County and were carefully selected to represent a sampling of our delicious locally-made products! What’s Included in this box:

VELLA CHEESE COMPANY – was established in Sonoma in 1931. Vella’s is a fourth generation, family-owned business. Only natural ingredients go into their cheeses and coatings. All the milk in their cheese comes from Mertens Dairy: a local sustainably farmed Sonoma family dairy and their happy free-range California cows. The whey, which is a by-product of cheesemaking, returns to Mertens dairy and to local vineyards to enrich their crops. Vella’s is a local gem and we hope you love their cheeses as much as we locals do!

Pesto or Garlic Monterey Jack - There is no richer or more delicious Monterey Jack anywhere. Its rich, buttery, creamy texture and taste leaves a clean fresh flavor in your mouth. At room temperature, it's as soft and creamy as a fine Brie, but far more economical. The imprint of the muslin cloth on the back of the wheel shows that it has been rolled and shaped by hand (no machine-made cheese can ever match this level of character and individuality). The creamy sweetness of our Pesto Jack should not be missed. The result is a cheese suffused with piquant and delicate flavors. Great for spiced grilled cheese sandwiches. Wonderful alone, with crackers or grated on your favorite pasta dish!

Aged Dry Monterey Jack - A true masterpiece of American cheese-making and an exclusive from Vellas. Made like fresh Monterey Jack and further aged for another seven to ten months. Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and souffles. Delicious shredded on pasta, soups or tacos --for a taste that is unique and special. Can also be added to casseroles and enchiladas. Dry Monterey Jack will become one of your favorites!

Here’s a link to how they make their delicious cheese: https://vellacheese.com/images/cheesemaking1.pdf

PASTA SONOMA – From the heart of Sonoma County, California's famed Wine-Country, Pasta Sonoma makes the finest artisan pasta - both traditional and organic - hand crafted in small batches. 

Since 1987, owners Don and Susan Luber have grown Pasta Sonoma into a company that now crafts high-quality pasta for leading retailers, small specialty stores, gift baskets and private label customers. They consistently use only the freshest American-grown wheat, highest grade premium flour, and time-honored Italian production and drying methods. Unlike conventional mass-produced pasta, their conscientious processing preserves the fresh natural flavor of the wheat and delivers a perfect al dente texture. They use only the highest grade premium flour ground from the freshest American-grown durum wheat. Classic old-world mixing and drying procedures are meticulously applied to each and every batch. Weather Counts! Their factory is located in the heart of Sonoma County’s renowned Wine Country with its ideal climate, fresh air and just the right amount of sea breeze from the Pacific. Perfect pasta every time.

Garlic Basil Linguine - Pasta made with Premium Durum and Semolina flour from Montana-grown Hard Amber Durum Wheat

Recipe Garlic Basil Linguine with Fresh Basil and Dry Monterey Jack

Ingredients 10 oz. Pasta Sonoma Garlic Basil Linguine 6 tablespoons extra-virgin olive oil 1 cup chopped fresh basil, divided 4 garlic cloves, minced 1/2 teaspoon dried crushed red pepper 1/2 cup dry white wine 1 1/2 cups grated Vella's Dry Jack cheese, divided Instructions

Serves 3-4 Heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and cook until slightly reduced, about 3 minutes. Meanwhile, cook pasta according to cooking instructions. Drain, reserving 1 cup pasta cooking liquid.  Add cooked pasta, remaining 1/2 cup basil, and 3/4 cup cheese to pasta to skillet. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese. Enjoy!

SONOMA GOURMET – Founded in 1990 by two chefs who were inspired by Wine Country's reputation for fine food and drink, Sonoma Gourmet uses the best, freshest and if available, locally grown organic ingredients

Kale Spinach Cheddar Sauce

Recipe - Gnocchi with chicken sausage Comfort food gets an upgrade with back gnocchi! Serves: 4-6 INGREDIENTS:

  • 1 pound store-bought gnocchi

  • 1 tablespoon olive oil

  • 12 ounces chicken sausage, sliced in bite sized pieces

  • 10 ounces baby kale

  • 1 jar Sonoma Gourmet Kale Pesto and White Cheddar Sauce (25 ounces)

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • ½ cup mozzarella cheese, shred

  • Fresh basil, for garnish

PREPARATION: 1. Preheat the oven to 375°F. Butter your baking dish. 2. Bring a large pot of salted water to a boil and cook the gnocchi according to the package's directions, or until they start to float. Transfer the gnocchi into an ice bath, drain and set aside. 3. In a large, skillet, heat the olive oil over medium high heat. Add the chicken sausage, and cook for about 5 minutes, or until it has browned. Stir in the kale. 4. Pour the Kale Pesto and White Cheddar Sauce into the skillet and bring to a simmer. Add the gnocchi and season to taste with salt and pepper.

5. Transfer the gnocchi and sauce into an oven-proof dish. Sprinkle top with mozzarella cheese. Place in the oven and bake for about 10-15 minutes, or until the top of the dish is golden and the sauce is bubbling.

6. Remove from the oven and let it rest about 5 minutes.

Recipe - Kale Macaroni and Cheese with Chicken

This macaroni and cheese is a spin on the classic with the addition of chicken and fresh kale. Sonoma Gourmet’s Kale Pesto with White Cheddar Pasta Sauce adds tons of creamy, cheesy flavor without any additional work. All you need is 6 ingredients and 30 minutes to have dinner on the table! 

Serves: 8


  • 1 pound of dry elbow macaroni

  • 3 cups of cooked chicken, shredded or cubed

  • 3 cups kale leaves, stems removed and coarsely chopped

  • 1 jar of Sonoma Gourmet Kale Pesto with White Cheddar Pasta Sauce (25 ounce)

  • 2 cups of shredded cheese such as mozzarella, fontina or white cheddar

  • 2 tablespoons chopped parsley

  • Salt and pepper to taste


1. Cook pasta in salted water according to package directions.

2. Drain the pasta and return it to the pot. Place the pot on the stove over medium heat.

3. Add the chicken, pasta sauce and kale. Simmer, stirring occasionally, for 4-5 minutes or until kale is wilted and chicken is cooked through.

4. Stir in the cheese and cook for 2-3 minutes more, or until cheese is melted. Season with salt and pepper to taste. Sprinkle with chopped parsley and serve immediately.

Cherry Tomato Basil Sauce

Recipe - Chicken Caprese Pasta

This Chicken Caprese Pasta is all of the flavors of classic caprese salad in the form of a hearty main course. This dish pairs balsamic glazed chicken and fresh mozzarella with Sonoma Gourmet Cherry Tomato with Basil Pasta Sauce. Balsamic glaze (also known as balsamic reduction) is available in most grocery stores in the vinegar and salad dressing aisle. Add a green salad and crusty bread on the side, and dinner is served!  

Serves: 6


  • 1 pound dry spaghetti

  • 1½ pounds of boneless skinless chicken breasts

  • 1 tablespoon olive oil

  • ¼ cup balsamic glaze or balsamic reduction

  • Salt and pepper to taste

  • 1 jar of Sonoma Gourmet Cherry Tomato with Basil Pasta Sauce (25 ounces)

  • 1 tablespoon of butter

  • 8 ounces small fresh mozzarella balls, drained and halved (bocconicini)

  • ⅓ cup fresh basil leaves, thinly sliced


1. Cook pasta in salted water according to package directions.

2. In a large pan, heat the olive oil over medium high heat. Season the chicken breasts with salt and pepper and add to the pan.

3. Cook the chicken for 4-5 minutes on each side or until cooked through. Cooking time will vary depending on the size and thickness of the chicken breasts.

4. Slice the cooked chicken into strips and brush the balsamic glaze over the top.

5. Drain the pasta and return it to the pot. Add the pasta sauce, along with the butter, and toss to coat evenly. Arrange the chicken on top of the pasta, along with the mozzarella balls and basil. Serve immediately.

CUCINA and AMORE - Located in Sonoma County, they are a true family company, Cucina & Amore was founded in 2007, rooted in their family's love of enjoying good food and gathering family and friends in the kitchen, and they’ve been on a great journey ever since. From our beginnings as a specialty foods distributor to the founding of Cucina & Amore, they’ve stayed true to their core beliefs — value, quality, innovation — to provide delicious, high quality foods for their customers . They continue to make these foods with only a few, recognizable ingredients, minimal processing, and GMO free.

Bruschetta- Artichoke - This modern twist on a classic Italian appetizer can be used to your culinary heart's content. This bruschetta is made of finely chopped artichokes. It can be enjoyed as a dip with a cracker, spread on a sandwich, a sauce with roasted vegetables, and more! Our Artichoke Bruschetta is convenient and ready to eat straight from the jar and makes entertaining easy.

INGREDIENTS: Artichoke Hearts, Sunflower Oil, Onion, Salt, Cane Vinegar, Citric Acid, Garlic, Parsley and Ascorbic Acid

Recipe - Cheesy Gourmet Baguettes

This Cheesy Gourmet Baguettes recipe takes a spin on the traditional pizza to make it oh so gooey and gourmet.

Preheat oven to 400°F

Line a baking sheet with parchment paper or aluminum foil

Cut the baguette in half

Spread the bruschetta onto the baguette

Top with Vella's Dry Monterey Jack (shredded)

If you want, slice a tomato and put on top of the baguette

If you are a Facebook or Instagram user, please post a picture of yourself enjoying the Made in Sonoma Gift Box and tag us @SonomaFoodTour - Thank you!!

One of  "The 15 Best Tours

in the USA"

-US News & World Report

 Hear what they're saying about us: 

Mia was a knowledgeable, most congenial hostess. She picked the cream of the crop of this foodie town! She knows the proprietors of each tasting site well. She apportioned the time appropriately at each venue.

Don't miss this one!

Laurence G.

"A down-to-earth wine tour in Sonoma Valley

-Boston Globe


best food tour, wine country tours, cullinary tours, group tours, private tasting tours sonoma napa, things to do, activities guide, sonoma tours, restaurant guide, sonoma wine country

© 2020 Sonoma Food Tour | Waiver | Terms of Use | Privacy