Sicilian Almond Granita in a Jar
There’s a food that’s the universal symbol of summer in Italy: almond granita. There’s a special almond granita that’s become much more than just a symbol, …
Pantelleria Wild Oregano
Set foot on Pantelleria and you will be welcomed by an astonishing balmy scent: wild oregano. The island is tiny, but its volcanic landscape is …
Wild Fish from Sicilia
It’s sustainable, it’s crafted with artisanal methods, it’s a Sicilian flavor gem. Please meet our bellissima new line of preserved fish, made by those talented fellas of …
Take me to Summer in Napoli
This is exactly what vegetables in extra virgin olive oil are crafted for: securing the Southern Italian summer in a jar. Pop one open, serve …
Sardegna: Island of EVOO
ANTICHI ULIVETI EXTRA VIRGIN OLIVE OIL For their 2022/23 olive oil production, the Pinna family invested in a spanking new state-of-the-art olive mill, and they …
New Tratturello is a Miracle
The 2022 olive harvest in Molise was riddled with obstacles, farmers Francesco and Pia tell us. A “cocktail of problems” they call it. Last May was so warm, many olive …
New Product: Porcini sott’olio
Presenting: Porcini mushrooms sott’olio. After years of stocking our pantries with their insanely aromatic dried Porcini, our friends at Borgolab have shared with us the …
Dried figs are better than fresh
Santomiele, our dried fig producer in Cilento, Campania, told us that sun dried figs have three times the nutritional benefits of fresh figs. Three times! Dried figs …
New Harvest EVOO from Lazio
“The quantity of oil we were able to make this year was much less than the 2021 production, but I was impressed by the aroma …
Chocolate Hazelnut Bliss
Here’s what happens when Marco Colzani takes his (and our!) trusted Terra delle Nocciole hazelnuts from Piemonte and elevates them with his bean-to bar chocolate pairing …
Happy New OIL
Question: Is there anything better than 101 ounces of freshly milled, green, peppery, farmer-made extra virgin olive oil from Umbria? Answer: YES! 101 ounces of freshly …
New juice: Isabella Concord Grape
Picture the hills of Piemonte, covered in vineyards at the beginning of fall. Imagine the sweet, potent aroma of the ripe grapes bursting from the …
Panettone and Pandoro Season is Open
Year after year, Master Pastry chef Luigi Biasetto outdoes himself. Truly. His search for the best ingredients is unquenchable. Panettone and Pandoro Biasetto have filled the …
Raw Wildflower Bee Pollen
Not often have we nailed the launch of a new product with such perfect timing: before the autumn blues gets a chance to hit you, …
Il Tratturello in a New Suit
Il Tratturello is an EVOO with a cult following. A robust southern Italian extra virgin olive oil, it represents one of the finest, most successful examples …
Smaller Cans Taste Better
San Marzano is the king of tomatoes, but that’s old news. No wonder they are the real star in the new FX series “The Bear.” With …
Hazelnuts like no other
Meet an Italian icon. From gelato to chocolate gianduja and biscotti, hazelnuts have played a pivotal role in defining the Italian dolce taste. Marco, Marco, …
The sweetness of Friarielli
Friarielli is the name for broccoli rabe in the Campania region. It is an onomatopoeic reference to the crackling sound they make when tossed still …
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