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…

Pollo alla Saba (Chicken Vittorio Style)

This is a glorious version of your everyday recipe for chicken tights. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give the rich notes of dried fruit and flowers with a hint of smokiness, and Vialone Nano rice absorbs all the flavors and keeps them locked in its round grains. But the best part of this recipe is finishing the creamy, golden risotto with drops of traditional balsamic vinegar extra vecchio, aka…

Summer farro salad agrodolce

Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding balsamic saba 6 for an agrodolce kick.

Rabbit Cacciatora by Stefano Corvucci

The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this simple could result in such sophisticated flavors. Chef Stefano has been our friend for many years. At his cooking school CIBO, the culinary institute of Bologna, Stefano specializes in making complex…

Balsamic risotto with zucchine

This is the summertime go-to recipe for our balsamic producer, Mariangela. But don’t worry, even when zucchine are not in season, you can adapt this recipe to any bright and sweet greens you can find at your green market. Asparagus, broccoli, cauliflower, peas, fava beans, regardless of vegetable choice, the only must-do of this recipe is…

Sicchie d’a Munnezza Busiate Pasta

Sicchie d’a munnezza is Napoletano dialect for garbage can, and this recipe is a combination of the the classic leftovers of a holiday meal: nuts, dried fruits, and whatever else that might taste good. Like many traditional Italian recipes, this one originated as a creative solution to food waste, and by mixing a number of flavors…

Pane Nero di Castelvetrano, the Recipe (with sourdough starter)

Since we started importing ancient Sicilian flours from Filippo Drago’s mill in Castelvetrano, we have watched many different bakers (from Sicily, to Torino, to the Bronx, to Detroit) make their versions of Pane Nero di Castelvetrano (Black Castelvetrano Bread). We’ve learned first hand that bread is a scientific process that welcomes the artistic touch of…

Gemelli with Porcini Mushrooms

We’ve been eating gemelli pasta with porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind of pasta that mushroom lovers dream about. Our porcini mushrooms from Borgo Val di Taro are really the star of this dish.