Cicerchie are all over the Los Angeles Times
The LA Times has fallen in love with cicerchie, the ancient bean that’s been on Italian tables for centuries. Journalist Margy Rochlin was first introduced …
Tumminia Busiate from Sicily in the New York Times
“Has your pantry welcomed Busiate?” The New York Times thinks you should. This rustic pasta shape, traditional of Trapani in southwestern Sicilia, is popping up …
Testa Conserve Sgombro in New York Times Wirecutter
2024 was the year of tinned fish in the US, but that’s old news for Italia. We’ve been eating preserved tuna and anchovies for generations! …
The New Yorker: Panettone Biasetto is “Exceptional”
Helen Rosner over at The New Yorker doesn’t mince words when describing the magnificence of Panettone Biasetto: “This tall, golden Adonis, from the Padua kitchens …
Food & Wine Editors Love Panettone Biasetto
First, Panettone Biasetto won “best in Italy” yet again. Then, it came out as a “top pick” over at the New York Times. Now, Food …
Wirecutter: Panettone Biasetto “Top Pick”
We’ve said it before and we’ll say it again: Panettone Biasetto is the best holiday bread you can buy. With more and more Americans catching …
Ruth Reichl pines for Italian Pine Nuts
In the constellation of food authorities and celebrities, Ruth Reichl has definitely earned the title of food hero. We’re so inspired by her philosophy: eating …
LA Times: Every cook should know about Gustiamo
The Italian food warehouse every cook should know about? It’s Gustiamo! Laurie Ochoa, the GM at LA Times Food, wrote a glowing profile of our …
Forbes Best Traditional Balsamic Vinegar DOP
La Cà dàl Non’s DOP Traditional Balsamic Vinegar of Modena is in Forbes magazine as the best upgrade balsamic based on taste tests. Grazie Forbes …
Serious Eats: Best chocolate hazelnut spread? Marco Colzani
Anyone who’s tried Marco Colzani’s chocolate hazelnut spread won’t be the least bit surprised to learn it came out on top at Serious Eats! The …
Gambero Rosso: La Nicchia Heroically Growing Capers
We were SO thrilled to read about La Nicchia in Gambero Rosso! They sang the praises of our caper producer, calling Gabriele Lasagni and his …
Gambero Rosso: “Antichi Uliveti Best Olive Oil in Sardegna”
Sardegna draws the attention of experts, producing extra virgin olive oil of better and better quality each year. When Gambero Rosso turned the spotlight on …
The NYTimes loves our Farmers
Pasta al pomodoro is seen as Italy’s “symbol of national identity par excellence.” And yet the dish as first encountered by most Americans [is made …
Sea Salt vs. Table Salt in the New York Times
White table salt, crunchy sea salt, pink rock salt, and even jet-black lava salt… the list of salts is long and growing. Thankfully, the New …
Bluefin Tuna by Testa Conserve in Forbes Italia
They know what’s up over at Forbes Italia: they named Testa Conserve and their bluefin tuna one of the top 100 “Eccellenze Italiane” in the …
Nettuno Colatura di Alici on Business Insider
How do 20,000 lbs of anchovies spend 3 years transforming into Anchovy Sauce? Let our Giulio Giordano show you behind the scenes of one of …
LA Times: The Traditional Colomba You NEED to Know About
The LA Times fell in love with the legendary Easter Colomba from master baker Biasetto. He’s the pastry chef who has been perfecting the art of …
Italian Olive Oil the New York Times: Cru di Cures
The New York Times says Antonella Fagiolo’s Cru di Cures extra virgin olive oil is an “Italian Olive Oil Worth Drizzling“, in Florence Fabricant’s food …
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