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La Nicchia Capers in Robb Report
Pantelleria produces the world’s best capers, and that’s a fact. But what is it about the island that makes their capers so delicious? Journalist Laura …
Parco dei Buoi and the Travaglinis in the Washington Post
Molise is the definition of wonderland off the beaten path. As Italians say, “il Molise non esiste” (Molise doesn’t exist or even Molisn’t). But that …
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 …
