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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 …
Asparagus Pasta Upgraded (Spoiler: It’s the Bottarga)
A good asparagus pasta needs more than just asparagus and pasta. Enter: Oro di Cabras bottarga. If spring in Sardegna were a pasta, this would …
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 …
The Great Anchovy Showdown: Salted VS in Oil
Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished …
Extra Virgin Olive Oil vs Olive Oil: what’s the difference?
Let’s clear something up: “extra virgin olive oil” and plain ol’ “olive oil” are NOT the same thing. Not even close. And no, the differences …
Ugly But Incredibly Good (and Nutty)
Brutti ma Buoni aka ugly but good. We’d say irresistible is more accurate. These 4-ingredient cookies are one of Italy’s most beloved little treats. Flourless, …
Gustiamo in the Media
