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A Tale of Two Farros
Do you know your monoccocum from your dicoccum? Our farros are ancient grains with ancient sounding names, because these varieties have been around for millennia. …
Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket with sun dried tomatoes is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce …
Porcini Mushroom Ragu
Adapted from the Porcini Mushroom Ragu recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy …
EVOO from the Italian islands
Between the hottest summer Sicilia and Sardegna have ever witnessed and fires bruising most of Sud Italia, 2021/2022 has been extraordinarily trying for Italian farmers. …
What Are Castelvetrano Olives Anyway?
Castelvetrano olives are one of Italy’s most popular olive exports, and for good reason! Their irresistible buttery flavor and meaty texture really make them stand …
Apricots from Mr. Sicily
“If Nature creates simple and spontaneous jewels, it is up to us to bring them to the palate in the simplest and most direct way. …
Gustiamo in the Media
