Marble Mortar & Pestle
Indispensable for crushing herbs and spices to release their full flavors, this tool is the best choice for pounding an authentic pesto sauce.
- Heavy mortar is carved in Italy of fine Carrara marble.
- Four integral handles.
- Beechwood pestle.
- Deep sides keep food in bowl.
- Rough interior surface of bowl helps grind ingredients.
- Dimensions & More Info
- Mortar: 7" diam.
- Pestle: 7" long.
- Made in Italy.
- Use & Care
- Hand-wash. Dry thoroughly.
- If light stains appear, remove with lemon juice or vinegar.
- Clean promptly after use with acidic ingredients.
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Rated 5 out of 5 by Jackthegriller from Need a replacement pestle desperately How about a replacement pestle? Mine is worn out and the the mortar is wasted as a flower pot. Mortar and pestle are a great product and makes me look like a real cook. Help me out.Date published: 2016-02-18Rated 2 out of 5 by WTXcook from Marble Mortar & Pestle I returned this item. It is too large and too heavy for my needs. It is very pretty but cumbersome.Date published: 2014-08-23Rated 4 out of 5 by Jemari from WS: larger sizes please! This is an amazing design. The steep taper makes the mortar work for small or large batches. There is no need for a set of graduated sizes/smaller bowls. Now imagine the smallest size you would want for a mixing bowl for pressing/crushing ingredients with the strengths of your whole arm... Unfortunately, only tiny apothecary sizes like this are imported to the states. After seeing gorgeous large versions of these in several cookbooks and cooking shows, I saw large versions of these in markets in Argentina (a lucky coincidence... I am not broadly traveled). I decided against buying them because I didn't think they would fit in my suitcase. Now, I am wishing I were back in Buenos Aires, because NOBODY is willing to import these to the states. Everything is a miniature size for a pharmacist (6-7" or less). I am lusting after a true large size mortar. Please come through for us Williams Sonoma! Stop Americanizing the quality cooking products!Date published: 2013-02-05Rated 5 out of 5 by upscalebohemian from Timeless Classic This beauty performs perfectly. To the person who said the bottom should be polished to avoid scratching, most books recommend setting this on a kitchen towel before starting to use, and you can always buy stick-on felt feet at any Michael's store for next to nothing. I just wish Williams Sonoma would offer the bigger sizes (this company makes several sizes, and a big one is used in Italy for big batches of pesto [and yes, it will be heavy]). The other thing I'd like to see is replacement wooden pestles made available for sale, as the mortar will last forever but the pestle will need replacing at some point. This is a beauty and a classic perfect for most every use.Date published: 2012-08-10Rated 5 out of 5 by brunetto from It is the real thing I was born and raised in the province of Genoa where pesto and salsa di noci is the norm and this pesto mortar is the only one that it has been used for centuries . The wight is necessary to stabilize the work . As soon that you take it home,wash it with soap and water; this will be the last time that this mortar will touch soap; than apply a thin coat of olive oil. Then always clean with towel paper and always reapply olive oil. The same with the pestlet.Date published: 2012-05-31Rated 5 out of 5 by Jackkie from Worth Every Penny This is the best mortar and pestle I've ever used. It is so much more efficient than the old ones I threw out. I oiled the pestle like another reviewer suggested and it's now smooth and doesn't absorb odors or color from what it grinds. It's a little more expensive than others but it is so much better, its worth it!Date published: 2012-05-02