Postcards from Sicilia

Postcards from the Pianogrillo farm in Ragusa. Road tripping from Palermo to Catania, enchanting Sicilia welcomed us with its incredible enthusiasm (and 100°F). Did you follow our Sicilian adventure on IG? In the Southern tip of the Sicilian island, shines Chiaramonte Gulfi with a stretch of olive groves that extends as far as the eye…

Sweet Summer Panettone

“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally here. Read the highlights from our Q&A with the Panettone genius himself: How is your Summer Panettone different from the winter version? “We came up with a lighter and fresher…

Candele alla Genovese

Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …

Fagioli all’Uccelletto

Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi wrote in his La scienza in cucina e l’arte di mangiar bene in 1891 how easy it was to come across this meal around kitchens and restaurants in Firenze. Explaining…

The truth about Trenette Pasta

Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in season right now. We have to thank Pixar’s spanking new movie Luca, for the debut of Trenette in the world. It wouldn’t be an animated version of Cinque Terre without…

The Best Pesto Genovese

This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…

Pesto Genovese Secrets

Run to the farmer’s market, grab the most fresh bunch of basil you can find, and get ready to seriously up your Pesto game. Roberto Panizza is sharing his secrets for the perfect Pesto Genovese. This is the same recipe that he uses for the World Pesto Championship, the international competition invented by Roberto to…

New York Italian Stories

We are so proud to be one of the four stories chosen by the Italian Consulate and filmmaker Francesco Carrozzini for their documentary about Italians in NYC. And we are in great company with Giorgio and Nancy Spanu of Magazzino, doctor Caterina Tiozzo, and Antonio Tomarchio of Cuebiq. It’s a video of hope and resilience,…

Hummus Bottarga

This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it.  We first learned this recipe from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination: this recipe is facilissima e buonissima, so simple…

Get Suspicious

When the label of your Balsamic Vinegar lists more than ONE ingredient, get suspicious. Real, honest, good Balsamic Vinegar is made applying traditional techniques and incredible craftsmanship to one simple ingredient: 100% GRAPE JUICE In Vignola, in the province of Modena, Mariangela Montanari and her balsamic family run La Ca dal Non, passing down the art of…