Orzo with Porcini, the Recipe

Porcini Mushrooms are an autumn essential in the Italian kitchen. As soon as you start prepping the ingredients for this recipe, your kitchen will immediately be filled with the impressively powerful smell of the best mushrooms in the world: Porcini from Borgotaro in Emilia Romagna, a hidden valley about 2 hours west of Bologna.  These Borgotaro Porcini…

Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind blowing….

New Harvest Artichokes from Campania

Maida Artichokes NEW HARVEST FROM CAMPANIA Maida Artichokes in EVOO belong to a very special variety: Romanesco artichokes. These small, compact artichokes with a lovely purple hue grow in Campania and are prized throughout Italy for their tender pulp and delicate flavor. Maida preserves artichokes in EVOO following two traditional recipes. Small Artichokes are whole…

Sicilian Cherry Tomatoes

Fans of the Pianogrillo Cherry Tomato Sauce rejoice! Your favorite Salsa Pronta is back in stock. There’s a reason we choose to carry just one open-and-eat tomato sauce. Or better, many reasons! Pianogrillo Salsa is shockingly pure and genuine: 97% Sicilian cherry tomatoes, Pianogrillo extra virgin olive oil, sea salt, and basil. Nothing else. This sauce…

Pasta Corta

With about 20 pasta shapes to choose from, Pastificio Faella is the producer we turn to for pasta inspiration. Made in Gragnano, near Naples, Pasta Faella religiously respects these three pasta commandments: only 100% Italian Semola exclusively extruded with a bronze die always dried slowly, at least 2 days, at the lowest temperature possible Pasta this good…

Real Italian Pinoli Are Here

The truth about Italian Pine Nuts is that they are extremely rare. Even in Italy. To quote our friend Ruth Reichl: Real Italian Pine Nuts are as rare as they are insanely aromatic. They grow along the western coast of Italy, in the pine forests running from Liguria, through Toscana, all the way down the…

Orzo with Porcini Mushrooms

We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroom-y aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game changer! The rustic grains…

Our favorite way to eat fresh tomatoes

Did you notice that our quantities are comically imprecise? We firmly believe that recipes are guidelines. They are not commandments. Our friend Alice Waters says it best: Something can be lost in writing down a recipe. People can become so focused on measuring ingredients that they’re not tast ingas they go along, and at the…

It’s Caper Season in Pantelleria

Caper season is in full swing on the tiny island of Pantelleria, in Sicilia. When it comes to the iconic Pantelleria caper plant, aka spinosa nocellara, we eat the flower bud, the leaf, and the fruit. Yes, all of that is fully edible and each part is harvested at peak of ripeness following the cycle of…

Summer Panettone is Here

Fresh Panettone in the summer? No, you are not dreaming. Chef Luigi Biasetto is here for us, making our dreams come true. Presenting Chef Luigi’s summertime creation, SUMMER PANETTONE, and we’re throwing a pop up sale to celebrate. With an explosion of aromas and unique flavor combinations, Summer Panettone is an innovative twist on the legendary Christmas…