Food show finds

The soft, deeply flavored almond and pistachio cookie from Catania in Sicily was probably the best thing I ate at the show, though Neal's Yard is selecting an excellent Welsh cheddar made to an early 20th century recipe that's also excellent.

The fig chocolate bar is made by the same folks who so our chocolate dipped figs. It was good and made me think it'd be something a Catalan might swallow before a late night out, like some sort of trencherman's power bar.

The British company we get our oat biscuits and kids cookies from has a new tin that opens like a book with banana cookies made with real banana--super fun.

Not pictured but enjoyed: anchovies and paste from the same folks we get our colatura, bergamot+Seville+blood+poorman orange marmalade from Robert Lambert, Spanish corn nuts.