Testa Conserve in the New York Times
Absolute food authority Florence Fabricant gave Testa Conserve’s sgombro and sugarello sott’olio a wonderful write up in her Front Burner column in the New York …
Yes, you can (and should) fry in Extra Virgin Olive Oil
Frying in extra virgin olive oil gets a bad rap. A myth persists that other frying oils are somehow superior. Those EVOO skeptics couldn’t be …
Frantoio Gaudenzi on “Olive Oil Professor”
Few things get us more excited than seeing our food expert friends fall in love with our farmers. Just last October, we spent a week …
Tumminia Busiate: Best Alternative to White Flour Pasta
Tumminia busiate from Molini del Ponte came out on top as the best alternative to white flour pasta. That’s according to food writer Adam Roberts, …
Colatura di Alici & Bottarga di Muggine are Having a Moment
The New York Times Mag published an article on a 15-minute pasta that will “make you feel like an Italian millionaire”. The enriching ingredients are …
The Mediterranean Diet Really is That Good for You
The Mediterranean diet is the best kind of diet. Are we biased? Hell no! There’s scientific proof behind our words. The New York Times wellness …
Porcini Mushrooms Sott’Olio in the New York Times
Borgolab’s porcini mushrooms in olive oil, one of our newest products, were recently featured in the “Front Burner” section of the New York Times: “Porcini …
San Marzano Tomatoes: Rai 3 Reports Fraud in the US
In December 2022, a couple of journalists from the Italian national TV network RAI 3 came to talk to us about San Marzano tomatoes in …
How to Get More Whole Grains in Your Diet
True whole grains are harder to track down than you may think. We’ve been saying this for a while: “practically everything you see in the …
Ruth Reichl’s Fridge is Like a Shelf in our Warehouse
Who wouldn’t want a tour of Ruth Reichl’s fridge? Ruth often shows us love in her newsletter, La Briffe, giving us and her readers plenty …
In The NYTimes: Panettone Is Catching On Worldwide
The world is catching on to Panettone. Once a niche Christmas dessert renowned more for its flashy packaging than its gustatory qualities, panettone is now …
Gustiamo Gift Basket is Wirecutter’s “Best Gift for Cooks”
All too often, holiday gift baskets leave much to be desired. Overpriced, over-packaged, and over-hyped. Thankfully, the editors over at Wirecutter put together a wonderful …
Heritage Radio Network at Terra Madre
We’re sure to attend Terra Madre Salone del Gusto when it happens every other year. It’s one of our favorite events! This Slow Food festival …
The King of Pesto on Stanley Tucci’s “Searching for Italy”
There are countless recipes for trenette al pesto. However, the undisputed King of Pesto, Roberto Panizza makes the all-time best version. “I cook this dish …
Vacche Rosse Takes First Place at the Italian Cheese Awards
I Sapori Delle Vacche Rosse cheese took first place at the 2022 Italian Cheese Awards in Bologna, coming out on top in the “Aged for …
Stanley Tucci Tries Luigi Manias’ Corbezzolo Honey
Stanley Tucci met with our honey producer Luigi Manias for his CNN show “Searching for Italy”. Fittingly featured in the “Sardegna” episode, Luigi led Stanley …
Benefits of Anchovies: Nutritious and Delicious
Anchovies are a ubiquitous if divisive ingredient. Beloved by chefs the world over, these little fishies pack in big flavor and a nutritional punch. As …
Highlight Italian Olive Oil with Pinzimonio
Have you ever tried an olive oil so good you wished you could drink it? Then pinzimonio is the dish for you. All you need …
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