Pesto alla Trapanese with Busiate Pasta

Busiate and Pesto alla Trapanese are a Sicilian match made in heaven. It makes sense, after all, both this pasta shape and this pasta condiment originate from the Trapani area of Sicily. Try it for yourself! Serves 4-6

Pasta e ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of “cucina povera.” There are several variations of this pasta dish, but the Roman one is our favorite! Pasta e ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful. Serves…

Red Rice Salad with Raisins, Saba, Pine Nuts, and Mint

This rice salad is earthy, fresh, and sweet. That’s the earthiness of the red rice + the coniferous essence of the pine nuts, the freshness of the mint, and the sweetness of the Zibibbo raisins and Saba.  Bonus, it’s fast, simple, and can be prepared the day before.

Fudgy Chocolate-Hazelnut Brownies

This brownie recipe celebrates the chocolate creations of Marco Colzani. These are fantastically fudgy brownies made with his dark chocolate and chocolate hazelnut spread. This recipe also uses real hazelnuts from Piemonte, the same hazelnuts that Marco uses in his chocolate hazelnut spread.

Pasta con la Bottarga

Before you start to tell us that you don’t like fishy flavors, hear us out. We have served this dish to people who didn’t even realize they were eating fish. This pasta dish is a true marriage of Mediterranean flavors and it’s the bottarga that brings them all together, with its umami flavor. So umami….

Busiate with Sausage and Broccoli Rabe

This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic nuttiness pairs perfectly with the sausage and broccoli rabe.

Bottarga Chickpea Spread

Yes, this recipe is essentially bottarga hummus. Glorious tahini-less hummus. We have been making it all summer. We are kind of obsessed. This recipe is facilissima e buonissima! So simple and so delicious. We first learned it from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination. It…

Faith Willinger’s Recipe for La Subida Vinegar + Honey Sorbetto

If you have ever had the extreme privilege of dining at La Subida, you were most certainly impressed by the Vinegar Honey Sorbetto. Of course, La Subida is home to Sirk vinegar production and everything that they do with Sirk vinegar is exquisite. This sorbetto included. Try this recipe, it is beyond refreshing. This recipe is…

The Balsamic Cocktail

In this picture, Vittorio is enjoying a cold cocktail on a hot day under vines in Vignola, Modena. Vittorio, along with his daughter Mariangela are balsamic making masters. They make beautiful Balsamic Vinegar. Jokingly, we like to call this cocktail, “The Modena Sunset.” It is essentially a balsamic spritz. It is light and fresh. It…