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Esquire Celebrates Legendary Cook Marcella Hazan
With the new documentary Marcella making waves, Esquire’s Alex Beth wrote a stunning profile of the woman who transformed the way Americans cook Italian food. We …
Mushy Baked Pasta is a Crime
There has to be a million baked ziti recipes out there, so why do you need another one? Answer: too many recipes overcook the pasta. …
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 …
Fresh from Sicilia: New Harvest Pianogrillo
If you could bottle up the Sicilian countryside, what would it taste like? New harvest Pianogrillo extra virgin olive oil! Lorenzo Piccione, the mastermind behind …
Gustiamo in the Media
