No Crust is the New Crust
Pizza done the AUTENTICO way
Pizza Without a Crust or Pizza Senza Crosta is the creation of Manicaretti Founder, Rolando Beramendi in his recent cookbook AUTENTICO: Cooking Italian the Authentic Way (pg. 108). This unique take on pizza allows for customization in every bite!
In the article, "In...
The ultimate culinary canvas from Italy
A Great Italian Grain
Italy is Europe’s largest rice producer, accounting for 5% of the total world rice production. Rice is found throughout Italian cuisine—from the traditional risotti of the northern regions (home to the Po River Valley where Italian rice is grown) to arancini, a...
Manicaretti producers take home 12 awards, including a "Best of Show" award!
The results are in for the 2018 Los Angeles International Extra Virgin Olive Oil Competition (now in its 19th year) and the Manicaretti porfolio won big! A high bar was set in last year's competition when our olive oils earned 11 awards, but this year, our producers took home an...
The festival of lights should be all about the new oil!
Amelia Saltsman, writing for the Los Angeles Times, revives the idea of combining two long-held traditions: the celebration of Hanukkah with the celebration of the new extra virgin olive oil, olio nuovo. Olive oil holds a sanctified place in the stories of the Jewish tradition—Judah and...
Fresh-pressed, new-harvest extra virgin olive oil from Italy
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...
Special menus at Cafe Lago and The Corson Building
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...