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Arborio Insalata Caprese

Arborio rice cooks to pillowy perfection for this delicate salad. Rolando raves: “The earlier you make this salad, the more flavor you’ll get. 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 paired with flavors from the sea. It is no wonder this dish is 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...

Farewell, Contessa Lisa of Tenuta di Capezzana

Addio, Contessa Lisa

Farewell, Contessa Lisa of Tenuta di Capezzana

Contessa Lisa Contini Bonacossi of Tenuta di Capezzana in Carmignano, Tuscany, has influenced me (and many others) as few have. Hers was a great life, dedicated to her late husband, Count Ugo, her seven children and the constant flow of visitors to her villa from all over the world. Her warmth,...