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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 …
Pistachios Are In For 2023, Eater Says So
“There’s something about pistachios that makes them seem fancier than other nuts” writes Amy McCarthy for Eater. Is it their color? Their taste? The sultry …
Spaghetti all’Assassina
Spaghetti all’assassina is having a moment. Everyone loves crispy bits, and we love any excuse to purposely create them in the name of gastronomy. In …
Chocolate Hazelnut Sandwich Cookies
These crisp chocolate hazelnut sandwich cookies are a decadent treat worthy of any special occasion. We grind an entire cup of tonda gentile hazelnuts into …
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 …
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 …
Gustiamo in the Media
