Tumminia Busiate: Best Alternative to White Flour Pasta
Tumminia busiate from Molini del Ponte came out on top as the best alternative to white flour pasta. That’s according to food writer Adam Roberts, …
Colatura di Alici & Bottarga di Muggine are Having a Moment
The New York Times Mag published an article on a 15-minute pasta that will “make you feel like an Italian millionaire”. The enriching ingredients are …
Porcini Mushrooms Sott’Olio in the New York Times
Borgolab’s porcini mushrooms in olive oil, one of our newest products, were recently featured in the “Front Burner” section of the New York Times: “Porcini …
San Marzano Tomatoes: Rai 3 Reports Fraud in the US
In December 2022, a couple of journalists from the Italian national TV network RAI 3 came to talk to us about San Marzano tomatoes in …
Ruth Reichl’s Fridge is Like a Shelf in our Warehouse
Who wouldn’t want a tour of Ruth Reichl’s fridge? Ruth often shows us love in her newsletter, La Briffe, giving us and her readers plenty …
In The NYTimes: Panettone Is Catching On Worldwide
The world is catching on to Panettone. Once a niche Christmas dessert renowned more for its flashy packaging than its gustatory qualities, panettone is now …
Gustiamo Gift Basket is Wirecutter’s “Best Gift for Cooks”
All too often, holiday gift baskets leave much to be desired. Overpriced, over-packaged, and over-hyped. Thankfully, the editors over at Wirecutter put together a wonderful …
The King of Pesto on Stanley Tucci’s “Searching for Italy”
There are countless recipes for trenette al pesto. However, the undisputed King of Pesto, Roberto Panizza makes the all-time best version. “I cook this dish …
Vacche Rosse Takes First Place at the Italian Cheese Awards
I Sapori Delle Vacche Rosse cheese took first place at the 2022 Italian Cheese Awards in Bologna, coming out on top in the “Aged for …
Stanley Tucci Tries Luigi Manias’ Corbezzolo Honey
Stanley Tucci met with our honey producer Luigi Manias for his CNN show “Searching for Italy”. Fittingly featured in the “Sardegna” episode, Luigi led Stanley …
Benefits of Anchovies: Nutritious and Delicious
Anchovies are a ubiquitous if divisive ingredient. Beloved by chefs the world over, these little fishies pack in big flavor and a nutritional punch. As …
Highlight Italian Olive Oil with Pinzimonio
Have you ever tried an olive oil so good you wished you could drink it? Then pinzimonio is the dish for you. All you need …
Pianogrillo Olive Oil in Forbes: “The Best Olive Oil You Can Buy Right Now”
Pianogrillo olive oil tops the list of Forbes “The Best Olive Oil You Can Buy Right Now, According to Chefs“. We’re absolutely thrilled! But we …
The World’s Best Pesto in La Cucina Italiana
We thought we knew everything there is to know about what makes the best pesto. But it turns out, Roberto Panizza had yet another trick …
Biasetto’s Summer Panettone in Dissapore
Summer panettone is here to stay. After a shy debut that might have looked like a passing trend, Panettone Estivo is gaining momentum across Italy …
Caffè Sicilia Canditi in the New York Times
Ever since we first tasted Corrado Assenza’s canditi back at his shop in Noto, we knew we were onto something really special. Italian chefs can’t …
On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try
Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. …
Bucatini Really is the Perfect Pasta Shape
Bucatini really is the perfect pasta. Whimsically bouncy, wriggling about your plate as you twirl them into submission. Their long, hollow centers creating small explosions …
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