The Inside View of Italian Olive Oil and great Italian Foods
Forbes has uncovered and reviewed this year’s best holiday gifts — food gifts from Italy. Frescobaldi Laudemio Extra Virgin Olive Oil is a dynamic selection, highly regarded by Forbes. “Extra virgin olive oil (EVOO) is often called the “green gold” Continue reading Holiday Guide to the Best Food Gifts from Italy, according to Forbes
The View from Italy In the Valpolicella for the MDR – AIPO Olive Oil Conference A view of the Valpolicella Valley. Last week we had the opportunity to participate in the Associazione Interregionale Produttori Olivicoli (AIPO) Conference in Verona. Our Continue reading Perspective
Marco Viola, the fabulous olive oil artisan from Umbria, consulted one of his chef friends and created an Easter Menu for us to share with you. This beautiful four course menu will be perfect for any special occasion throughout the Continue reading Get Ready for Spring with this Authentic Italian Easter Menu
It was about this time four years ago (August 23, 2016 to be exact), that we were anguished and saddened by the earthquake at Amatrice. At that time, it seemed the world banded together in solidarity by cooking the famous Continue reading Remembering Amatrice and the Earthquake
Polyphenols are antioxidants in extra virgin olive oil. They are studied for their health benefits. Continue reading The Power of Polyphenols
After the Christmas holidays, a lot of Italians take a week or two off, and some take off the whole month of January. In the valleys, the fog settles in most mornings, making for an exciting ride down the A1 Continue reading Small Town January in Umbria
Authentic Italian (Sicilian!) pistacchio cream with very special DOP Bronte nuts. Even better with an easy to make dessert recipe. Simple bites, like dessert appetizers! Pistacchio Ricotta Cream Puffs This is a recipe crafted by necessity. The filling is magical Continue reading Pistachio Ricotta Cream Puffs, Updated
Stop by at lunch on Saturday and you join us for our Staff Lunch. This week’s lunch featured Quattrociocchi Chilli Peppers Pate tossed with ricotta and Rustichella’s Sagne e Pezzi Pasta. What’s the recipe? 1 (500 gr) bag of Rustichella Continue reading Quick Quattrociocchi Peppers and Ricotta Pasta
Burrata is a fresh, creamy semi-soft Italian cheese. Let’s call it a cousin to fresh mozzarella. Burrata’s outer layer is fresh mozzarella, while the inside is creamy. The soft, stringy curd is milky and buttery. Somehow it is both indulgent Continue reading End of Summer Burrata Salad
Springtime Asparagus, Peas, and Lemon Risotto Risotto is a great base for all kinds of vegetables. The goal is al dente rice and a loose consistency. This risotto makes the most of the favorite spring vegetables: asparagus and peas!