All posts
Succulent Porcini Season
“I’m out of Porcini sott’olio and I’m desperate. Please send me 6 jars, or even 8.” That’s how our recent conversation with our friend + …
Hazelnut Cheese Crostini with Porcini Mushrooms
Next time you serve a jar of Porcini sott’olio as part of your aperitivo spread, take a few minutes to make these hazelnut-cheese crisps. There’s …
Lasagna Faella in the New York Times
Once you’ve tried Lasagna Faella there’s no going back. With the real flavor of Italian wheat and a mouthfeel like no other, these are quite …
Faella Lasagna in the New York Times
Pick up a single sheet of Pastificio Faella Lasagna and you know it’s something special. Made in the traditional Gragnano style, each lasagna sheet is …
Sun Dried Tomato Pesto Rosso With Fusilli
If you’ve ever found yourself eating Maida’s sun dried tomatoes straight from the jar, this is the pesto for you. Bursting with rich umami flavor, …
10 years of Fusilli Martelli
In their tiny (and yellow!) pasta factory near Pisa, the Martellis make pasta the same way their precursors have been doing since 1926. The secret …
