Pasta has been selling quite quickly and at Olio2go we are striving to order the right quantities and shapes to meet our customer’s requests. We have been quite pleased with the sales of Vicidomini, and some customers have even selected Continue reading Pasta! Pasta!
In a stunning new development, the New York Times has …. oh nevermind. Why be dramatic? NYT has simply published a great article, So You Think You Know Pasta, with all of the pasta history that could be Continue reading Pasta — History as read in the New York Times
Around here we’re calling it “Vici” (VEE-chee) — that’s the Vicidomini artisanal pasta from a family that’s been making pasta commercially since 1812. (Do I hear an overture?) Vicidomini comes to us from near Salerno in Campania — the land Continue reading Vicidomini Pasta at Olio2go
We toured the Fancy Food Show at the Javits Center in New York on June 28-29. This is the best annual extravaganza of foods from around the world. We enjoy visiting with other importers and distributors — and looking through Continue reading The Fancy Food Show
Excellent olive oil truly has the capacity to hold its flavor. I’ve been preparing food at home this week with Merlano DOP Tuscia. It does carry a best by date of 23 May 2009 (it’s on Olio2go’s Sale page), but wow, Continue reading Tastings…of Olive Oil from Tuscia and Sorrento
The holiday rush as subsided although there are still a few belated gifts being sent. Perhaps the recipients were traveling? The season is shifting and Olio2go’s customers are being good to themselves. Some shop January White Sales for new sheets. Continue reading Holiday Recap