Fusilli al Pesto Genovese
When you have outstanding Fusilli Martelli and Pesto Genovese in your kitchen, a fancy meal can come together in about 15 minutes. Our pro tip …
Mayonnaise with Anchovies and Balsamic Vinegar
Mariangela Montanari from La Ca Dal Non in Modena inspired us to create this addictive mayonnaise with anchovies and balsamic vinegar. Now we’re using it …
Zucchini Blossoms with Ricotta, Anchovies, and Lemon
For a few weeks every summer, you can find beautiful, bright orange zucchini blossoms gracing the farmers’ market stalls. Their conical shape and large size …
Zucchini Agrodolce with Pine Nuts, Raisins, and Capers
Each bite of this zucchini agrodolce is an explosion of flavor. Sweetness from honey and raisins, tart brightness from the Valpolicella wine vinegar, warm butteriness …
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, …
Midnight Pantry Pasta: La Spaghettata di Mezzanotte
Midnight pantry pasta, or “la spaghettata di mezzanotte” is an Italian institution that is basically aglio e olio on steroids. This is the meal you …
Homemade Pistachio Gelato (no ice cream maker needed)
There’s nothing quite like Italian pistachio gelato. Creamy, nutty, sweet, and complex, it’s miles away from those neon green, artificially flavored monstrosities you come across …
Chicken Pizzaiola with Pantelleria Dried Oregano
Chicken pizzaiola is a childhood classic in Italia. Juicy chicken breasts dusted with flour, atop an oregano-infused tomato sauce covered in melted cheese… what’s not …
Lasagna with Pesto alla Genovese and Pine Nuts
This recipe comes to us from the Faella family, with a strong nod of approval from the Pesto King Roberto Panizza. It’s really something you …
Panna Cotta with Strawberries & Traditional Balsamic Vinegar
Panna cotta with strawberries is our favorite early summer dessert. With a touch of Saba and a few drops of Traditional Balsamic Vinegar from La …
Pasta with Asparagus, Mullet Bottarga, and Lemon Zest
If spring in Sardegna was a pasta, it would be this Asparagus + Bottarga Caserecci. Oro di Cabras extra rich mullet bottarga takes sweet bits …
One Pan Broccoli Pesto Pasta
This broccoli pesto pasta comes together in just one pot and couldn’t be easier to make. Cook Penne Martelli and the broccoli florets together, drain, …
Brutti ma buoni: chocolate hazelnut cookies
These are the easiest chocolate hazelnut cookies you’ll ever make. “Brutti ma buoni” means “ugly but good” in Italian, and we’d argue our version is …
Agrodolce Meatballs with Saba, Colatura, and Pine Nuts
People have enjoyed agrodolce meatballs for millennia, literally! The inspiration for this recipe comes from “De Re Coquinaria,” perhaps the oldest cookbook on Roman cuisine. …
Classic Sicilian Arancini with Spicy Beef and Pea Ragu
This recipe for classic Sicilian arancini with saffron risotto and spicy beef and pea ragu comes to us from our very good friend Phil Buccellato, …
Marcella Hazan’s Tomato Sauce with Onion and Butter
This is Marcella Hazan’s recipe for the simplest, most perfect tomato sauce. She calls it “tomato sauce with onion and butter”, and that’s pretty much …
Saffron Risotto with Traditional Balsamic Vinegar
Saffron Risotto is timeless. With its bright golden color and unique, delicate flavor, there’s just nothing quite like it. With this risotto, there’s nothing better …
Radicchio Salad with Anchovies, Capers, and Hazelnuts
If Piemontese bagna cauda was a salad, this would be it. This deceptively simple radicchio salad with anchovies, capers, and hazelnuts really packs a punch. …
Loading