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Recipes

The Greenest Risotto from the AUTENTICO cookbook

"In the autumn, when the leaves on trees start turning brown and the new, bright green olive oil starts to flow, I crave hearty amaro (bitter) greens such as cavolo nero, broccoli rabe, savoy cabbage, romanesco broccoli, and radicchio tardivo. I make this version during the latter part...

Pizzichi di Farro

Farro pasta, rustic brown and rich with nutty flavor, provides a perfect canvas for fall cooking. This casserole is like macaroni and cheese with an earthy flavor, warm and rich from melted cheese and butter. Top with pieces of crispy pancetta or roast pork, or explore other seasonal specialties...

Gnocchi with Cheese & Truffled Mushrooms

Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple preparation of mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a deeper flavor. We...

Carnaroli Cacio e Pepe

Crispy, melted cheese; bursts of ground pepper – yes, please! Carnaroli has the perfect texture and chew to give structure to this addictive dish, living up to the title, "king of Italian rice." Rolando raves: “The right pecorino has to be ‘nasty,' with a barnyard-like smell;...