On the Grill: Baby Stuffed Peppers

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

2015 Olive Oil Award Season

2015 Olio Capitale

In this most difficult harvest year, the awards have commenced. It seems that the producers have self-selected and self-nominated with great restraint. Those who were confident of their olive oils submitted them to the major competitions. At Trieste, the number Continue reading 2015 Olive Oil Award Season

Fresh Olive Oil: Only the Best

We love it when visitors come into our shop in Fairfax, Virginia. First time visitors are inquisitive about the differences from the “extra virgin” olive oil they know and use every day (the common grocery store type). For a distinct experience, Continue reading Fresh Olive Oil: Only the Best

A Still Life for Rich Flavor with Italian Extra Virgin Olive Oil and Balsamic Vinegar

Here we are in the middle of summer with this glorious bounty of produce — and the Italian specialties that bring it to life — packed with flavor for your dining!

The Tucci Family Cookbook

Over a hundred years ago, my Tucci ancestors emigrated from Campobasso. Syracuse is the first point of residence that I remember and a branch settled in Cortland by the early 20th Century. We still think of Cortland as the home Continue reading The Tucci Family Cookbook