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Carnaroli Cacio e Pepe

Crispy, melted cheese, with bursts of pepper here and there. 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...

Arborio Insalata Caprese

Arborio rice cooks to pillowy perfection for this delicate salad. Rolando raves: “The earlier you make it the more flavor you’ll get; make it ahead. It’s really delicious the next day too, just garnish with fresh basil.”

Vialone Nano Riso alle Vongole

The short, pebbly, grains of Vialone Nano are perfectly paired with flavors from the sea. It is no wonder its a favorite of coastal Veneto, usually served with squid ink. Rolando raves: “Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.”

5 Ways to Use Anchovies

Cooking with IASA anchovy products

5 Ways to Use Anchovies

Did you Know? Everybody loves anchovies—some people just don't know it yet. Chances are you have enjoyed these delicious little fish in more dishes than you imagine—anchovies are a chef's secret ingredient, adding umami to everything from salads, appetizers, soups, stews and pasta...