If You Are a Serious Cook, These Almonds Are for You – From Noto, Sicilia

Last week, in the NYTimes, Florence Fabricant compares Sicilian Noto Almonds to “other” almonds and writes: “Fat, buttery Marcona almonds have become the stars of the nibble bowl. But serious cooks, and those with sophisticated taste buds that welcome bitterness, might consider distinctive almonds from Sicily. These are dry in texture, not oily, slightly wrinkled…

Italian EV Olive Oils – The Best, Even Blind!

When we were invited by the NYTimes for a demonstration of how to taste an EV olive oil and for a blind tasting of oils, we were extremely proud and excited. Yes, we know a lot about EV Olive Oils; we can talk about olive oils forever! Our Stefano is a graduate of the University…

Piennolo Tomatoes – Not Only…

These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you can use them for pizza, pasta, on baked fish… and this BEAUTIFUL picture by Dan Neville, gives the jar of tomatoes a new light and life! Thank you bothl!!! The…