Farinata with Homemade Organic Chickpea Flour
Farinata is one of those recipes that proves just how far great ingredients can take you. It’s made with 4 ingredients only: chickpea flour, water, …
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Farinata is one of those recipes that proves just how far great ingredients can take you. It’s made with 4 ingredients only: chickpea flour, water, …
Eggs in Purgatory, the Italian version of eggs cooked in tomato sauce, has its roots in Campania. “Ova impriatorio”, as it’s known in dialect, is …
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 …
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, …
Olive al forno is an impressive yet incredibly simple appetizer. Bathed in aromatic oil, a quick blitz in a searing hot oven transforms the flavor …
This Eggplant Caponata is unapologetically Gusti, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical …
Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. Crunchy, umami, comforting. This …
Eggplant Parmigiana is an incredible side dish. No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a …
This is the glorious, tahini-less, bottarga hummus we make every summer. We’re kind of obsessed with it. We first learned this recipe from the wonderful …
This agrodolce onion frittata is two recipes in one. You cook down a large amount of red onions ahead of time and use some for …
Sicilian almonds have a depth of flavor like no other almond. They’re bursting with an intense taste and some slight bitter notes. Their rich aromas …