Panettone in Summertime

If you – just like us – wondered about the absurdity of serving a cake this good exclusively during the winter holidays, we are here to deliver good news: your prayers have been heard. Those of you who seized a Biasetto Summer Panettone during last year’s pop-up sale, sure you don’t need to hear a lot more…

A Sicilian 15-Minute Pasta

Some things are meant to be together. Busiate and Pesto Trapanese embody the perfect example, one that truly stood the test of time. Let us introduce you to Pesto Trapanese, Pesto Genovese’s Sicilian cousin. Legend has it that, in the Middle Ages, sailors traveling from Genova to the East brought pesto all the way to the port…

Iced Coffee From Puglia

Have you ever heard of Caffe Leccese? If not, please meet your next summer drink obsession. Hailing from Puglia – the Italian region in the heel of the boot – this ingenious creation involves a coffee shot, ice cubes, and almond milk or syrup. If the standard iced coffee just isn’t cutting it, this seriously could be your…

Italian Pinoli are different

Without fail, when the no-cook season rolls around, our friends start asking questions about Pine Nuts. How do I know if they are really from Italy? Why do some taste awfully metallic? Our kitchens are gearing up for Pesto Genovese, and nobody would want their creation spoiled by an acrid or rancid aftertaste. Look no further for your…

Spring Risotto with Spinach and Asparagus

As soon as we spot the first vernal greens in our market stalls, we simply can’t wait to usher in the Spring Risotto Season. Spinach, peas, artichokes, asparagus, fava beans, ramps: these Primavera treasures call for creamy, satisfying risotti. For this recipe, we paired a creamy base of spinach with crunchy bites of roasted asparagus,…

Bucatini Really is the Perfect Pasta Shape

Bucatini really is the perfect pasta. Whimsically bouncy, wriggling about your plate as you twirl them into submission. Their long, hollow centers creating small explosions of sauce with every bite. Who could resist?  As Maggie Hennessy puts it in her piece for salon.com, bucatini pasta “reliably improves your mental state” and “wholly encompasses the textural,…

Sicilian Candied Citrus

Imagine preserving slices of Sicilian landscape. Imagine tearing a seal and being swept away by an explosion of Mediterranean aromas. Impossible? Not for Maestro Corrado Assenza. The challenge was to prolong the beauty and freshness of Sicilian citrus fruit without using preservatives. Needless to say, he succeeded. Ethereally soft and shockingly aromatic, these citruses are the…

Carciofi means Artichokes

Gaze out at these majestic carciofi fields! They are the pride and glory of Maida farm in Cilento, Campania. Now in peak season, these stunning artichokes are being hand-harvested by the dynamite farmer duo Franco + Fabrizio Vastola and their team. After the harvest, these local artichokes, also called Pascaioli because they bloom around Pasqua (Easter),…

Corrado’s Canditi Capture the Flavors of Sicily

Italy has a reputation for growing some of the world’s best citrus and Corrado Assenza of Caffè Sicilia knows precisely which farmers are at the top of their game. We visited Corrado in Noto last summer during our Sicilia exploring adventure and finally had a taste of his extraordinary citrus candied peels. He makes his…

Piennolo, tomatoes from the Volcano

We are reporting back from a memorable week in Campania, where we finally got to hang out with some of our favorite people, our farmers. Did you follow our trip on IG stories? Farmer Pasquale and his mamma Anna welcomed us on their fields, right at the foot of Vesuvio. This corner south of Napoli is…