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...
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...
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 portfolio 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...
Chefs applaud the dried pasta from Rustichella d'Abruzzo
Saveur Magazine’s latest issue, "The Pasta Issue", is dedicated to all things Italian pasta. Cover to cover, it's packed with mouthwatering photos and recipes of pasta, from fresh to dried, stuffed to sliced. Author Chris Cohen dives into the world of pasta secca (dried pasta),...