Gianduja: Easter Egg That Needs No Cracking
Chocolate for Easter? Of course. But let’s skip the hollow bunnies and go straight for the good stuff: Gianduja. This is chocolate and hazelnut in …
San Marzano: Marcella Hazan’s favorite 🥫
Marcella Hazan changed the way Americans cook Italian food, and her 3-ingredient tomato sauce is proof that simplicity reigns supreme. Marcella built her cooking on a foundation …
Biasetto Colomba is Back: it won’t last long
Last winter, Biasetto Panettone vanished before we could say lievito madre. If you missed out, now’s your chance to redeem yourself: Colomba Biasetto just landed in …
🐟 Testa Sgombro: New York Times Top Pick
Our favorite Sicilian mackerel is officially NYT-approved! After tasting 109 tins + jars for their Best Tinned Fish selection, the Wirecutter editors at the New …
The Viral Pasta that tastes like Sunday Sauce (in 20 min)
Bold, rich, and deeply savory, this pasta with sausage, porcini, and balsamic is a flavor bomb. This is a great dish for showing off with …
Move over, Beyond Meat
Not all meat alternatives are made in a lab—some have been growing naturally for centuries. Our favorite? Cicerchie, a forgotten legume that’s been cultivated in …
Sardegna: The Most Precious Olio Nuovo in Years
Antichi Uliveti Olio Nuovo is more precious than ever: there are VERY few bottles available, but with this year’s Olio Nuovo, Fratelli Pinna really made …
From Wine to Fruit Nectar
Marco Colzani (yes, the same guy who makes our favorite sweet spreads and chocolate) used to be a wine maker, until he asked himself a …
Harvest News from Liguria: “Best EVOO in Years”
We just got off the phone with Gigi at Frantoio Benza, who makes our cult-favorite Taggiasca extra virgin olive oil. His verdict about the 2024/25 …
New Year Treat from Sicilia
“…I have to get more. This Torrone is not the break your teeth variety, but soft and yielding, perfumed with honey from the Iblei mountains, …
Mushy Baked Pasta is a Crime
There has to be a million baked ziti recipes out there, so why do you need another one? Answer: too many recipes overcook the pasta. …
Fresh from Sicilia: New Harvest Pianogrillo
If you could bottle up the Sicilian countryside, what would it taste like? New harvest Pianogrillo extra virgin olive oil! Lorenzo Piccione, the mastermind behind …
New Harvest Tratturello is Here
Francesco and Pia Travaglini report that this year’s harvest in Molise was a treasure hunt: Centro Italia had so few olives that the ones available …
Dried Figs Elevate your Holiday Table
Santomiele dried figs are an Italian holiday favorite with a cult following. These dainty packets, called fagottini, are the traditional way of preserving figs in …
Quinta Luna 2024: bold and potent like never before
Tanta roba, exclaims the Gusti team! The first Olio Nuovo of 2024 just arrived from Frantoio Gaudenzi in Umbria and we couldn’t be more excited. …
Finally: it’s Panettone and Pandoro Season
The wait is officially over: the Biasetto Panettone and Pandoro season is now open! Reviews are rolling in and these two holiday favorites are already …
What to do with Lemon Peels from Sicilia 🍋
“Italian lemons are in a class of their own. I was thrilled when I discovered these candied lemon peels. They’re great in lemon tarts and …
4 Reasons Why Pantelleria Capers Are The Best
Our caper guy Gabriele Lasagni just made an appearance on primetime Italian national TV to show the Pantelleria caper harvest in full swing. It turns …
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