Hey, we’re Italian. We cook with a bit of this and a bit of that. Our recipes are merely guidelines, with lots of flexibility! Baby Stuffed Peppers Breadcrumbs (homemade are best)*, 1 1/2 cups Chopped herbs: parsley with basil and/or Continue reading On the Grill: Baby Stuffed Peppers
At Fonte di Foiano, Paolo and Simone are spending this season attending to the trees. The pruning begins in February or March, and the tree branches are pruned to allow for the sea breezes and sunlight to pass through the branches. Continue reading On the Road from Italy: Touring Coastal Tuscany
For all farmers, the harvest is the culmination of the year’s work. It’s no different for those who grow olive trees. And, typically, a good (or bad) year for olives is predicted just a few days or weeks earlier by Continue reading Notes on the Harvest: Fall 2018
Marco Oreggia has released previews of the 2019 Flos Olei Guide to excellent olive oil from around the world. Traditionally, this guide is released in December at an awards ceremony in Rome. We begin by celebrating the producers with the Continue reading The First Olive Oil Awards for 2019: Flos Olei
In April, we spent time with the brothers behind Case d’Alto on our visit to Verona and the amazing trade fair, Vinitaly and Sol Agrifood. This is Claudio discussing his favorite pairings with Coevo Ravece Monocultivar Extra Virgin Olive Oil Continue reading What does Claudio Recommend?
Our panzanella begins with a quick toasting of bread cubes, tossed in a pan with extra virgin olive oil and salt, seasoned with Ravida Sea Salt. 1/2 loaf day-old Ciabatta Cut Ciabatta into 1-inch cubes. Heat 2-3 T extra virgin Continue reading Panzanella Highlights Summer Vegetables
June was jam-packed with a visit by Natalia Ravida of the famous Ravida olive oil in Sicily — she had special events in Washington, DC, Maryland, and Virginia! Later in the month we made our annual trip to the Summer Continue reading Visits with Sicilian and Tuscan Producers
On Filippo Alampi’s recent visit (remember, he’s from Fattoria Ramerino in Tuscany), we selected Quattrociocchi’s Olivastro 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
FAIRFAX, Va., Feb. 3, 2017 /PRNewswire/ — Olio2go.com announces a distribution partnership with Il Palagio, the Italian estate owned by musician Sting and his wife, Trudie Styler. Il Palagio extra virgin olive oil is now available at Olio2go.com. Olio2go.com will offer Continue reading Olio2go Now Offering Sting’s Extra Virgin Olive Oil, Il Palagio
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.