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…

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…

Bean Stew

“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup that can be declined year-round using seasonal vegetables, and it’s a great way to empty your crisper drawer when your veggies are about to wilt. So how does an uninspiring…

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…

Farro Salad by Domenica Cooks

A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of ingredients, it should) be prepared in advance and left to rest in the refrigerator. This recipe was created by our friend and cookbook writer Domenica Marchetti, and you can watch…

Beans are Back

ALL the beans are here. from Bio Alberti in Umbria Walk, don’t run. We are fully stocked with Bio Alberti organic legumes from Umbria! These are the heirloom varieties that the Alberti family cultivates on their stunning organic farm outside of Perugia:  ✧ Creamy white Cannellini Beans ✧ ✦ Hearty Cicerchie (wild chickpeas) ✦ ✧ Classic buttery Borlotti Beans ✧ ✦ Tiny savory Chickpeas ✦…

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 mushroomy 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 of…

How to cook Bio Alberti beans

In the medieval borgo of Poggio Aquilone, in Umbria, the Bio Alberti family cultivates their land the same way Umbrians have since ancient times: using exclusively organic practices. With a distinctive and vibrant flavor, Bio Alberti beans are the genuine expression of the rural food traditions of their territory. These beans require lots of patience…

From Bittman: Beer glazed black beans

This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves. This is what he has to say about cooking black beans with beer: It’s amazing how much flavor you get from adding a cup of beer to black beans,…

How to cook Cicerchie

Cicerchie are one of the most ancient legumes of history: there’s proof of cicerchie beans in archaeological sites of the Fertile Crescent dating back to 8000 BC. They have an incredible resistance to droughts, so in tough times, people relied on Cicerchie as their main sustenance for months. Forgotten for a long time, they are…