30 EMERALD GREEN HARVESTS
Laudemio: The Turning Point in Olive Oil Making In 1986, after a devastating frost across Tuscany, the Frescobaldi family launched a new era for extra virgin olive oil production. By emphasizing the concept of terroir, linking the olive’s typicity and quality to the...
This Game-Changing Ingredient Should Be in Every Kitchen
Simply magic Fennel Pollen, with its bright, clean anise flavor, has been a treasured ingredient in Tuscany for centuries. Manicaretti first started importing Fennel Pollen over twenty years ago, when Founder Rolando Beramendi brought the herb back to the United States from Italy in his...
"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...