"I always serve this dish to my American friends during Thanksgiving as either an appetizer or as dessert, instead of pumpkin pie. The key to this dish is using very high-quality traditional balsamic vinegar from Modena. This thick, sweet vinegar with a subtle acid finish is one of the most...
3 Questions with the Co-Owner and Wine Director of A16 Restaurant
To celebrate National Pizza Month (October!) Rolando sat down with our friend Shelley Lindgren, one of the most respected voices in Italian wine and food, and Co-Owner and Wine Director of A16, a Verace Pizza Napoletana-certified pizzeria. Shelley's first cookbook, A16: Food +...
4 Questions with the Author of ACID TRIP: Travels in the World of Vinegar
Michael Harlan Turkell is an award-winning food photographer, podcast host, and cookbook author. We have been devouring his cookbook ACID TRIP: Travels in the World of Vinegar, and loved reading about his visit with our producer Michele Gaido (pg. 93-94). Michael raved: “It...
On Friday, May 18th, dynamic father-daughter duo Francesco and Lucrezia Ricci of Agrumato are teaming up with Surfas Culinary District in Los Angeles for a tasting and cooking demonstration featuring their Agrumato olive oils (made from whole fresh citrus crushed with olives). The...
4 award winners from the Manicaretti portfolio!
The New York International Olive Oil Compeition is the largest, most prestigious olive oil competition in the world. 2018 marked another record setting year for the premier event, with 979 extra virgin olive oil submissions from 27 countries. The results are in and the esteemed panel of expert...
Bravissimi!
The sofi™ results are in and Manicaretti has earned top honors (again!) for products released in the past year. The Specialty Food Association’s sofi™ Awards have been honoring the best in specialty food for 45+ years. sofi™ Award honorees were selected through a blind tasting process...