Bee Pollen’s Superpowers

“Let food be thy medicine and medicine be thy food.” Had Hippocrates just had a spoonful of bee pollen when he stated this? We are quite positive. From antioxidant properties to benefits in reducing stress and helping focus, it has been used since ancient times as an exceptional dietary supplement and natural medicine. That’s what…

Genovesine with Papaccelle and Anchovies

When Franco Vastola told us that he came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at home for the family, we immediately fell in love with the concept. Then, we learned that Franco includes a few anchovies in each jar to give an umami boost to…

Nancy Harmon Jenkins chooses Gustarosso San Marzano Tomatoes

Nancy Harmon Jenkins is an absolute authority on Mediterranean cooking in the United States. Consequently, we are contentissimi to read that her canned tomatoes of choice are none other than Gustarosso’s San Marzanos! She detailed her visit with Gustarosso farmer Vincenzo and his wife Lina in a beautiful edition of her newsletter “On the Kitchen…

San Marzano Tomatoes in “The Bear”

Chefs love San Marzano tomatoes. That’s old news. So it’s no surprise that the “King of Tomatoes” pepper the storeroom shelves in FX’s new series “The Bear”. In this fictionalization of a professional kitchen, culinary wonder Carmy Berzatto swoops in after a stint at an unnamed “best restaurant on Planet Earth” to turn around his…

How to Use Bee Pollen

A quick Google search for “bee pollen recipes” won’t yield much in terms of gastronomic interest. Unless, perchance, you’re looking for listicles of smoothie bowls or pollinated protein bars.  Luigi Manias’ bee pollen is so much more than a gimmicky garnish. And while we certainly agree that nothing elevates a bowl of granola quite like…

Hazelnuts like no other

Meet an Italian icon. From gelato to chocolate gianduja and biscotti, hazelnuts have played a pivotal role in defining the Italian dolce taste. Marco, Marco, and Giorgio, a trio of childhood friends, are our extraordinary Piemontese hazelnut farmers. They joined their neighboring family groves and founded Terra delle Nocciole. This is a story of community and…

The sweetness of Friarielli

Friarielli is the name for broccoli rabe in the Campania region. It is an onomatopoeic reference to the crackling sound they make when tossed still wet into sizzling EVOO with chili pepper and garlic, the traditional recipe. When you say “free-ah-ree-elle-ee,” you can almost hear them sautéing, right? These Friarielli are grown with dedication by the fabulous…

The Original Zucchini Pasta: Spaghetti alla Nerano

Some form of zucchini pasta crops up in the gastronomic zeitgeist every few years. First we had the abominable “zoodle” craze, then Meghan Markle’s “zucchini bolognese”, and now we’ve got “Stanley Tucci’s favorite pasta”, or “Pasta alla Nerano”. Things have improved! Spaghetti alla Nerano is the original zucchini pasta, invented in the seaside comune of…

Granita al Caffè

We love Domenica Marchetti’s recipes because they are straightforward, balanced, and genuinely delicious. There is one more reason: they are always on point as if somebody was suggesting to her what our food minds were thinking. On these lazy, boiling hot days, Granita al Caffè is precisely what we still didn’t know we craved. As…

Lake Como is Blueberryland

Why do Marco Colzani’s Blueberry Nectar + Forest Berry Jam taste so real? Trying these products for the first time can be shocking: your senses are overwhelmed by this exemplary berry flavor with sweetness, brightness, and juiciness in glorious harmony. To understand how Marco created such heavenly berry confectioneries, we went straight to the berry fields, just…