Food & Wine Editors Love Panettone Biasetto
First, Panettone Biasetto won “best in Italy” yet again. Then, it came out as a “top pick” over at the New York Times. Now, Food …
Wirecutter: Panettone Biasetto “Top Pick”
We’ve said it before and we’ll say it again: Panettone Biasetto is the best holiday bread you can buy. With more and more Americans catching …
Ruth Reichl pines for Italian Pine Nuts
In the constellation of food authorities and celebrities, Ruth Reichl has definitely earned the title of food hero. We’re so inspired by her philosophy: eating …
LA Times: Every cook should know about Gustiamo
The Italian food warehouse every cook should know about? It’s Gustiamo! Laurie Ochoa, the GM at LA Times Food, wrote a glowing profile of our …
Forbes Best Traditional Balsamic Vinegar DOP
La Cà dàl Non’s DOP Traditional Balsamic Vinegar of Modena is in Forbes magazine as the best upgrade balsamic based on taste tests. Grazie Forbes …
Serious Eats: Best chocolate hazelnut spread? Marco Colzani
Anyone who’s tried Marco Colzani’s chocolate hazelnut spread won’t be the least bit surprised to learn it came out on top at Serious Eats! The …
Gambero Rosso: La Nicchia Heroically Growing Capers
We were SO thrilled to read about La Nicchia in Gambero Rosso! They sang the praises of our caper producer, calling Gabriele Lasagni and his …
Always Cook Tomatoes With Extra Virgin Olive Oil
Fantastic news for pasta al pomodoro lovers the world over! Scientists proved that you should always cook tomatoes with olive oil. Tomatoes and extra virgin …
Gambero Rosso: “Antichi Uliveti Best Olive Oil in Sardegna”
Sardegna draws the attention of experts, producing extra virgin olive oil of better and better quality each year. When Gambero Rosso turned the spotlight on …
Pasta Grannies goes to Mieli Manias and Zia Verina
Pasta Grannies is the viral social media account following grandmas who make pasta by hand all over Italia. The other day, they took a trip …
The NYTimes loves our Farmers
Pasta al pomodoro is seen as Italy’s “symbol of national identity par excellence.” And yet the dish as first encountered by most Americans [is made …
Sea Salt vs. Table Salt in the New York Times
White table salt, crunchy sea salt, pink rock salt, and even jet-black lava salt… the list of salts is long and growing. Thankfully, the New …
Progress on the horizon for real San Marzano tomatoes
The fight against “Italian Sounding” progresses with a lawsuit filed by Andrea Valiente, a California woman who alleged that misleading packaging duped her into purchasing …
Bluefin Tuna by Testa Conserve in Forbes Italia
They know what’s up over at Forbes Italia: they named Testa Conserve and their bluefin tuna one of the top 100 “Eccellenze Italiane” in the …
Nettuno Colatura di Alici on Business Insider
How do 20,000 lbs of anchovies spend 3 years transforming into Anchovy Sauce? Let our Giulio Giordano show you behind the scenes of one of …
Italian Olive Oil the New York Times: Cru di Cures
The New York Times says Antonella Fagiolo’s Cru di Cures extra virgin olive oil is an “Italian Olive Oil Worth Drizzling“, in Florence Fabricant’s food …
On Epicurious: Maida Yellow Tomatoes Pantry Heroes
“Want a Faster, Sweeter Tomato Sauce? Use These”, word of Anna Hezel, senior editor for Epicurious. Hezel was on a quest for the best canned …
Gustiamo, 25 Years of Italy’s Best Foods in New York
This article was originally written in Italian by Greta Contardo and published by Cook Inc Mag. Read the original here. Translation by yours truly, the …
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