Piennolo Tomatoes – Not Only…
These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you …
Vicopisano EV Olive Oil – From Dante to the Internet
Vicopisano is an enchanting village on a hill. (right the view of the village from Vicopisano’s Farm.) It’s equidistant from Pisa, Lucca, and Livorno and …
Antichi Uliveti del Prato, In Defense of Italian Landscape
Gavino, Leonardo, and Antonella Pinna are siblings who tend their ancestors’ beloved olive groves, outside Sassari, in the north of the island of Sardegna. It …
Buonolio from Liguria, 100% Taggiasca and Do Good for Liguria
Gigi Benza and his mother Claretta make the BuonOlio EV Olive Oil. It is not just Buono; it is Buonissimo!!! How do we find new …
Luigi Biasetto, Maestro Pastry Chef
Click the arrow below, it’s an interview with Luigi Biasetto, the Maestro Pastry Chef in Padova and King of Panettone! He says the Panettone is …
The Gomorrah Basket a.k.a. Long Life to Roberto Saviano.
Laura Caparrotti, formerly “only” a facebook friend, sent a message asking me to donate a basket for a fund raising. We receive so many similar …
Why You Have Never Heard of Olive Oil from Molise, Before?
Francesco Travaglini is a young man married to Pia. Both sets of their parents used to make olive oil, but they, like everybody else in …
Corrado Assenza Uses Only Authentic Sicilian Products
Almonds and pistachos in the market are grown mainly in Iran and California. They are cheap and tasteless (read here why). On the other hand, …
We Go Nuts for Pistachos from Bronte and Almonds from Noto
Pistachos from Bronte and Almonds from Noto are protected by Slow Food because they are in danger of extinction. They grow a few miles apart …
Gustiamo’s Pasta with Bottarga
Pasta con Bottarga is a very easy dish to make and it is very good for you since the ingredients, other than the pasta, are …