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
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
Add sunshine with citrus! You can get this great recipe at ProudItalianCook’s Blog. This salad is fresh and flavorful! Arugula, your favorite citrus, fresh mozzarella and more. Our favorite drizzle? Tenuta di Capezzana Olio Nuovo! The Prosciutto & Persimmon appetizer, on Continue reading Sunny Winter Salads
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
Dateline, New York. We are completely thrilled to be representing so many of the New York Olive Oil Competition (NYIOOC) winners, just announced in New York! Our Italian Extra Virgin Olive Oil Winners include: Fonte di Foiano Grand Cru, Best Continue reading New York Olive Oil Competition 2017
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 half Continue reading Prep Your Pantry: Blizzard Ready Foods from Italy
Is it time to celebrate the new olive oil harvest? Is this a good year for celebration? The season is now upon us and it is time to consider the predictions of a year with an overall decline in production of Continue reading Olio2go: Notes on the Harvest, Good and Bad
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.