Extra Virgin Summer – Olive Oils
The EVOO for your Summer Recipes While talking with one of our NYC chef friends the other day, he mentioned that ever since he started …
Greetings From Artichoke Season In Italy
SMALL ARTICHOKES Spring is artichoke season in Cilento National Park, the countryside south of Naples, and we just received a shipment of Small Artichokes, fresh from the field. …
The History Behind Pasta Faella
Pasta Faella, the history. If you drive south from Naples and head toward the Amalfi Coast, you’ll just about drive through Gragnano, a small Italian …
Balsamic Life
The Best Grapes Make the Best Balsamic Where do the grapes used for Balsamic Vinegar come from? It’s an important question we just don’t think …
Cucunci
Capers + Caperberries WHAT IS A CAPER? WHAT IS A CAPERBERRY? We’re sure you’ve noticed. Capers and caperberries are trending right now. Lots of people are …
Italian Nuts.
NUTS. Nuts are quintessentially Italian. They are also an important part of the Mediterranean diet. Here’s the thing about these nuts: There is more concentrated …
Pesto World Championship
Ciao from Italia! We just attended our favorite annual food show, Taste, in Florence. While there, we got to help out with the elimination round of the 8th …
Sirk Grape Vinegar 2
Friuli. “No other region has captured the last decade like the Collio for its food, wine and hospitality in places like the Sirk family mountain lodge called …
Dry Porcini Mushrooms
Why should you always keep Porcini in your pantry? Porcini have a reputation for being the most rewarding mushrooms to cook with. You can add them …
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: …
This EVOO Is A Flavor Bomb
Cru di Cures is here. It’s our EVOO from the ancient olive oil producing region of Sabina, not far from Rome. This EVOO is made …
The Mount Everest Of Baking
“Panettone: no bread is more difficult, or more rewarding, to get right.” -The New York Times Here’s the thing about panettone, it is really REALLY …
Figs. In December.
YES figs in December. What could be more traditionally Italian? Our figs are grown in Cilento’s National Park, in the heat of summer. These white figs are …
XXL Chocolate.
Chocolate Bars. When it comes to big hunky chocolate bars, nothing compares to the La Molina XXL from Tuscany. These bars come in dark and milk chocolate. …
Something you should know about our hazelnuts.
Alta Langa Hazelnuts. We promised you something nutty and here it is. These are Alta Langa Hazelnuts, they are the most famous hazelnuts in the world. …
Piccante is Italian for Spicy.
We’d like to introduce you to: Chili Peppers in Extra Virgin Olive Oil, made by Francesco Vastola on Maida Farm. They are red-hot and full of flavor. These …
Fermented. Aged. And NOT For The Faint-Of-Heart.
Sirk White Vinegar Made 100% with Ribolla Gialla White Grapes Sirk white grape vinegar is strong. It is aged for 5 years. First, the grapes are …
The Best Advice For Colatura!
Greetings from Cetara! In the photo above, we are with our colatura-makers in Cetara. Yes, they actually make and age (at least 2 years!) their anchovy …
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