From Bittman: Beer glazed black beans

This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves. This is what he has to say about cooking black beans with beer: It’s amazing how much flavor you get from adding a cup of beer to black beans,…

How to cook Cicerchie

Chock full of vitamins, minerals like phosphorus and calcium, and fibers, it is no surprise that Cicerchie used to be called “the meat of peasants”. They are a wild variety of chickpeas, very similar both in taste and shape, with a stronger personality and more earthy and rich notes. We love Cicerchie for a twist…

Summer farro salad agrodolce

Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding Balsamic Saba 6 for an agrodolce kick.

Mark Bittman’s Modest Yet Gorgeous Farro

Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum. Bittman said (and we have to agree), “I believe that with food, the beauty is way more in the flavor than in the appearance, because to me, this modest-looking dish is gorgeous.” After cooking our farro simply…

The Most Savory Chickpeas

These are the most savory chickpeas we have ever had. The first time we ate these chickpeas, we had them boiled in well-salted water and dressed with just EVOO. Their taste surprised us. They are distinctive and characterized by deep savoriness. They are vibrant, rich, and have a nutty satisfying flavor. What makes these chickpeas so special?  We were…

Umbria Is For Beans And Grains

Bio Alberti Farm is in the village of Poggio Aquilone, in Umbria, near Perugia.The farm has been in the Alberti family for three generations. Today, Paola, Guido, Andrea, and Benedetta Alberti cultivate their land in the same way Umbrians have since forever: using crop rotation and organic fertilizer from their own cows. The Alberti family…

Pasta e Ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of Cucina Povera. There are several variations of this pasta dish, but the Roman one is our favorite. Pasta e Ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful.

The Oldest Grain In The World?

Monococcum. Farro Monococcum is an iconic grain that goes by many names. Einkorn, enkir, small farro, little spelt, and farro monococcum all refer to one plant: Triticum Monococcum. We know, we know, ancient grains are oh so trendy right now, but this farro takes ancient to a new level. Farro Monococcum is literally the oldest grain that still exists today….

Farrotto with Porcini

We are writing this post while beautiful February snow piles up on our warehouse windowsill. Just like risotto, farrotto is a perfect wintertime dish. But farrotto’s flavor profile is a whole ‘nother ballgame. Farrotto is more rustic, it is rich with nutty flavor. This dish tastes of whole grain goodness. Serves 4-5 people

Marcella Hazan’s Bean & Barley Soup

Marcella Hazan always knows what we need. When we flipped through this recipe in “Marcella Cucina,” there was no doubt that it’s exactly what frigid winter 2015 calls for. Here Bean & Barley Soup (adapted from Marcella Hazan)! Serves 4-6 people