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The Greenest Risotto from the AUTENTICO cookbook

"In the autumn, when the leaves on trees start turning brown and the new, bright green olive oil starts to flow, I crave hearty amaro (bitter) greens such as cavolo nero, broccoli rabe, savoy cabbage, romanesco broccoli, and radicchio tardivo. I make this version during the latter part...

7 Ways to Enjoy Olio Nuovo

Fresh-pressed, new-harvest extra virgin olive oil from Italy

7 Ways to Enjoy Olio Nuovo

Olio Nuovo is here! This year’s harvest just landed—fresh-picked, cold-pressed and air-freighted straight from the olive estates in Italy. What is Olio Nuovo? Olio Nuovo, each year’s first, newly-pressed olive oil, is the freshest, greenest, liveliest expression of the just-picked olive...

Two Seattle events featuring the wine and vinegar of Pojer e Sandri

Special menus at Cafe Lago and The Corson Building

Two Seattle events featuring the wine and vinegar of Pojer e Sandri

Federico Sandri—son of Pojer e Sandri's pioneering founder, Fiorentino Sandri—will be visiting Seattle and teaming with The Corson Building and Cafe Lago to showcase the estate's extraordinary products. Discover Pojer e Sandri Pojer e Sandri, one of the most remarkable wineries of Italy’s...