On Filippo Alampi’s recent visit (remember, he’s from Fattoria Ramerino in Tuscany), we selected Quattrociocchi’s Novello for a homemade mayonnaise (to serve with All-American) lobster rolls. We had a bit of time to experiment in the kitchen and in 10 Continue reading Homemade Mayonnaise with Quattrociocchi Novello Olive Oil
Minestra di Farro Recipe Courtesy of Pamela Sheldon Johns, recipe from her cookbook, Parmigiano! This perfect winter soup becomes buttery and creamy with the simmering of the Parmigiano-Reggiano rind, together with beans and farro.
Sooner or later, much of the country will be inundated by a storm. At this time of year, snow storms and blizzards reign. Is your pantry ready to make the most of your time at home? Recently, more than Continue reading Prep Your Pantry: Blizzard Ready Foods from Italy
We have so many ideas for cocktails crafted with balsamic vinegar! Add some flair to your next gathering with authentic Italian beverages, featuring balsamic vinegar, oranges, and even blueberries!
It’s here! We now celebrate the new harvest in Italy and the arrival of just-pressed olive oil, variously called Novello, Olio Nuovo, and Primo Raccolto. This is the perfect time. As the seasons change, and the light days darken, we Continue reading Celebrate the New Olive Oil Harvest in Italy
For a fabulously satisfying dinner, we recommend this Nero di Seppia Spaghetti with a quick tomato sauce and grilled scallops.
If you haven’t been to Sicily, don’t delay. It’s worth the longer plane ride, but be sure you allow enough time for the varied geography of Sicily. Conde Nast (creator of the map shown here) has a fabulous overview of Continue reading Touring Ravida in Menfi, Sicily
Imagine this train ride through Puglia where you can discover the cuisine and olive oil: Look out the window and you’ll gaze at Puglia. What do you see? Whitewashed hill towns, miles and miles of coastline, the unique architecture of Trulli, and Continue reading Discovering Puglia: Cuisine and Olive Oil
We can’t take full credit for this great Spaghetti alla Amatriciana. First credit goes to the fabulous ingredients (they do make a difference!) and recipe inspiration goes to Julia Della Croce. We used her recipe but subbed the Passata Continue reading Spaghetti alla Amatriciana in honor of Amatrice
The History of Laudemio in Tuscany. It all began in the winter of 1985 with a terrible freeze that killed thousands upon thousands of olive trees through Tuscany. The losses suffered by many in the region became the focus for Continue reading The History of Laudemio in Tuscany