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Recent Press

Italian Olive Oils are World's Best

Italian Olive Oils are World's Best

We couldn't agree more. The first edition of the New York International Olive Oil Competition was a great achievement for Italian extra virgin olive oils. "Italy was the most award-winning country at the competition...winning 87 awards out of the 232 given to the Northern Hemisphere and the 261...

Too Good to Be Gluten Free Pasta

Too Good to Be Gluten Free Pasta

Food & Wine - inspirational magazine for food lovers - features the "best gluten free corn pasta" in its April Issue. Joe Cicala, executive chef at the Italian Restaurant Le Virtu suggests Rustichella d'Abruzzo's Corn Pasta for a simple and flavorful recipe like fusilli with shrimp and lemon...

Orecchiette for an Original Pesto

Orecchiette for an Original Pesto

Josh Laurano, executive chef at Tarry Market, has been working with the duo Mario Batali and Joe Bastianich in all their most famous restaurants in New York. From Del Posto to Lupa, Josh absorbed the Italian cuisine in all the different flavors. In this article Laurano provides good tips in...

Vialone Nano Rice Featured in La Cucina Italiana

Vialone Nano Rice Featured in La Cucina Italiana

La Cucina Italiana reviews the best rice for risotto and Principato di Lucedio Vialone Nano makes their list. "Common in the Veneto region, Vialone Nano is shorter and rounder than other varietals, and also absorbs more liquid, which gives it a creamier base in cooking." Carnaroli and Arborio...