FAQs

• SHOP page of this website.
• Please follow Andiamo Market on Instagram and like us on Facebook to stay abreast of upcoming markets / events.

Flat rate ground shipping. If you require faster delivery, please contact Andiamo Market:  ciao@andiamo-market.com

• All Andiamo Market cutting boards have 30-degree chamfered edges, intentionally designed for ease of gripping and carrying.
• Andiamo Market cutting boards can be used as cutting boards and / or charcuterie boards.
• Andiamo Market charcuterie boards have 90-degree edges.  
• Andiamo Market charcuterie boards should not be used as cutting boards.

Edge grain

• Edge grain is also referred to as long grain or side grain.
• The full length of the wood rails span the entire length of the board.
• Edge grain is the most durable grain orientation. 

End grain

• End pieces of the wood rails are used to make end grain cutting boards.
• End grain cutting boards have a more complex structural makeup and come at a higher cost than edge grain counterparts. 
• End grain cutting boards will distress at a slower pace over time than edge grain boards. 
• End grain cutting boards will release evaporating oils at a faster rate and therefore require more frequent oiling than edge grain boards.

• A live edge board retains the natural beauty of the tree.
• Rather than sharp clean lines, the natural edge is left on at least one side of the board.

Important considerations when preparing raw meat:

• It’s advised to use separate cutting boards for different types of food preparation, to protect against cross contamination. Use one cutting board for raw meat, a separate for cooked meat, and a separate board for chopping fruits and vegetables.
• Immediately and thoroughly clean your cutting board after cutting raw meat.

• Gently wipe both sides of your board with hot soapy water. Rinse with hot water and wipe dry with a clean dish towel.
• It’s important to wash both sides to prevent the board from drying unevenly, which could cause the board to warp.
• Stand board upright to dry to prevent any water from pooling.
• Air dry completely before you store the board.
• NEVER put a wooden board in a dishwasher or submerge in a sink full of water.

• At least once a month, condition board with oil and board butter. Andiamo Market handcrafts oil and board butter, located in the SHOP section of website. BOARD CONDITIONING PRODUCTS
• Apply oil and stand board upright overnight.
• The following day, wipe excess oil with a cloth or paper towel.
• Apply board butter to seal the oil in the board.
• The following day, wipe excess board butter with a cloth or paper towel.

Yes, all products are made with food grade materials.

• Sprinkle board with kosher salt.
• Squeeze lemon juice over the salt.
• Use cut side of lemon to spread mixture.
• Allow mixture to dry completely.
• Gently scrape off mixture with a spatula.

• Please send inquiries regarding custom orders via Andiamo Market’s CONTACT page.
• Wood species, sizes, etc. are contingent upon availability.  

A quality olive oil will have a ‘Best Buy Date’ on the bottle, some also include the harvest date. If stored in a cool dark place, olive oil can last up to 2 years.

An opened bottle of olive oil should be used within 3-6 months. In this period the oil will gradually lose its peak flavor, but will still have a nice flavor. Even after 6 months the oil is safe to use. Store is a cool dark place with the lid secured for best results.

Light and heat are the enemies of olive oil. Olive oil should be stored in a cool dark place.

Italian olive oil will have different profiles depending on the region. Many factors influence the taste of olive oil. Soil, temperature, altitude, weather patterns, and rainfall can affect the favor. Also, each region might use a different olive varietal.

Regions can range from mild to robust to balanced, but can have a taste of grassy, peppery, and herbal notes. You might also notice notes like tomato, pine nut, almond, artichoke, or radicchio – to name a few.

The peppery bite in the throat is a sign of the Ployphenols, the antioxidants.

An unopened bottle of balsamic vinegar can last 3-5 years. An opened bottle has a lifespan of 1-3 years before losing its flavor. Store with a secure lid to ensure quality.

Balsamic vinegar should be stored in a cool dark place.

DOP (Denominazione d’Origine Protetta) is a quality certification from the EU, indicating the entire process took place in that region. You might also see PDO (Protected Designation of Origin) which is the English translation.

IGP (Indicazione Geografica Protetta) is the EU quality certification that requires at least one step in the process is completed in the region. You might also see PGI (Protected Geographic Indication) which is the English translation.

You can see this certification on balsamic vinegar, olive oil, cheese, cured meat, etc. This certification is used throughout the European Union.

DOP is the traditional method of making balsamic vinegar in Modena, Italy. This means only local Trebiano grapes are used and boiled to a concentrate until approximately 30% by volume remains. “Grape must” or in Italian “musto”. The vinegar is stored in wooden barrels to age. The vinegar is moved by hand to smaller barrels. The set of barrels is called a battery. Aging process is a minimum of 12 years.

IGP starts the same with grape must, but wine vinegar is added and can also include natural caramel. This must be aged for 60 days in wooden barrels. Some producers will age longer to achieve a more balanced flavor.