European Foods

Bursting with the bright, sweet flavor of red raspberries, Marco Polo Raspberry Syrup is a delicious topping for ice cream, Greek yogurt and desserts. A perfect mixer with still and carbonated water, this bottle of our syrup makes 30 to 40 large drinks. Use to add sweetness and color to everyday lemonade and iced tea. Made with the juice of freshly picked ripe raspberries, Marco Polo Raspberry Syrup has no preservatives or artificial flavors.

Lovers of tart, sour cherries will love Marco Polo Sour Cherry Syrup! Made with the juice of freshly picked cherries, our delicious syrup adds luxurious elegance to Greek yogurt, ice cream and baked goods. Enjoy as a mixer in still or sparkling water, or as a flavor and color accent to lemonade or iced tea. Makes 30 to 40 large drinks. Rich in vitamin C and antioxidants, Marco Polo Sour Cherry Syrup is all natural and contains no preservatives or artificial flavors.

Enjoy the summer goodness of fresh ripe strawberries every day with Marco Polo Strawberry Syrup. Rich in vitamin C, strawberries are ranked among the top ten fruits and vegetables for their antioxidant capacity. Made with the juice of hand-selected strawberries, Marco Polo Strawberry Syrup is delicious in still and sparkling water or lemonade. Drizzle our rich, red syrup over ice cream, Greek yogurt or your favorite desserts for bright strawberry flavor your guests will love. All natural and with no artificial flavors or preservatives. Makes 30 to 40 large drinks.

Lady fingers are light, crispy, and slightly-sweet cookies that are most commonly used to make Tiramisu dessert. Light, flavorful, and simply declicious!

Couscous is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.

Orzo, or Kritharáki in Greek, are short-cut pieces of pasta that look like flattened rice. Traditionally used in pilafs, soups, salads and casseroles, orzo is a wonderful foundation for an elegant meal instead of rice or polenta. In Greece, Orzo is traditionally used in Youvetsi” or “Giouvetsi.” a casserole made with ground lamb or beef, bathed in a light tomato sauce seasoned with garlic and cinnamon and topped with feta cheese. Orzo is also a popular pasta choice for the classic Chicken Kokkinisto: chicken braised in tomato sauce, seasoned with garlic, onions, white wine and cinnamon. Orzo is also often used, instead of rice, in the iconic lemony Chicken Avgolemono Soup. For a delicious Greek-inspired one-pot dish, serve Melissa Orzo with sautéed onions, garlic, diced tomatoes and shrimp, white wine (optional), seasoned with oregano and topped with tangy Feta cheese. If you are a fan of pilafs, Melissa Orzo is a perfect for rice and bulgur pilafs. To enhance the inherent nuttiness of our orzo, toast it along with the rice or bulgur, in butter or olive oil for a 4-5 minutes with salt and garlic (optional) before adding your cooking liquid. For a quick and easy side dish, serve our orzo with tomato sauce and Feta or parmesan cheese. Orzo is a wonderful binder for stuffed vegetables and pairs beautifully, as a warm side dish, with roasted chicken or lamb.