Not Your Normal Sicilian Jams

Caffe’ Sicilia’s fruit in a jar Corrado Assenza’s jams and marmalades offer the unexpected. We like to think of these as the the “orange wine” of the marmalade world, full of sharp and surprising flavors. These jams and marmalades are made with no tricks: they have absolutely no pectin, no citric acid, or lemon juice. They…

Crostata with Jam and Marmalade

This recipe comes from Beatrice’s niece, Maria, who was born, raised, and currently lives in Siena. “If she can make an excellent crostata, I can do it, too,” Beatrice says about her niece, who can’t boil an egg. We actually love crostata for exactly that reason, because it is easy and it only takes a…

Cardoon Honey at the James Beard House

Holly Smith is the chef-owner of Cafe Juanita, in Seattle WA., an excellent restaurant because Holly is a very creative chef and because she buys the best ingredients available, many from us. One of the products she buys is cardoon honey by Liccu Manias from Sardegna. She was invited to cook a benefit dinner at the end of March at…

Alice Waters Stayed Here and She Loved the San Matteo Jams

The Hotel Victoria in Torino is in the center, near Piazza San Carloit has 100 rooms, but it feels like a small townhouse. It is an oasis of tranquillity, near everything there is to do and see in Torino.The same family still runs the hotel since it opened in 1961and recently completed extensive renovations, which included the swimming pool…

In Italy, there’s no Spring without Colomba

Our final batch of Biasetto Colomba just arrived from Padova. From the first warming signs of spring all the way to Easter Sunday, no Italian kitchen is complete without Colomba. This heavenly, dove shaped cake is the quintessential symbol of goodwill, hope, and cheer. Our Colomba is handmade in Padova by Master Pastry Chef Luigi Biasetto…

It’s new! Frutti di Bosco by Marco Colzani

It took us just one spoonful to decide that this was going to be the next addi(c)tion to our Marco Colzani collection: Lake Como Forest Berry Jam is here! It goes without saying that these are not just ANY berries. When we talk about forest berries, we mean raspberries, blueberries, blackberries, red and black currants from a…

Not All Salt is Created Equal

Where would we be without Salt? – James Beard Gucciardo Sea Salt from Trapani, Sicily, is the maximum expression of sea salt. It is harvested by hand and it is totally raw. It is unwashed and unbleached, an absolutely beautiful salt. Next time you have the chance, try a pinch of your supermarket table salt…

On La Cucina Italiana: Where to Order Italian Groceries from Home

For decades La Cucina Italiana has been a reference point for all the curious minds wanting to explore the conviviality of the Italian food culture. We are very glad that they are back with a refreshed and redesigned version of their magazine, in print and online. Through inspiring stories and authentic recipes, La Cucina Italiana…

Bakers love Molini del Ponte: Sicilian specialty grains

Ancient grains are tastier, healthier, and more interesting to work with in general. Word of the bakers in the know! And they didn’t (only) tell us, they told one of the very specialized magazines of the world of flours: Bake Mag. They call it the specialty grain Reinassance and many of our friends are part…

Bergamot, Citron, Mandarin, Orange, Pink Grapefruit, Apricot.

These marmalades + jams bring you the story of Corrado Assenza’s passion for Sicilian ingredients. They are tree to jar, made only with the best fruit Corrado sources from his trusted Sicilian farmer friends. Thanks to the inspiring Netflix Chef’s Table episode about Corrado’s Caffè Sicilia in Noto, you can see for yourself what we mean. Have…