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Recipes

Anchovy Crostini with Elizabeth Minchilli

Anchovy Crostini with Elizabeth Minchilli

In a recent visit with Elizabeth Minchilli, Rolando brought along IASA Anchovies from Cetara. The 3-ingredient crostini he made with them: "Simply fantastic," said Minichilli. "Each little fillet was meaty and firm, and while they were definitely fishy tasting, they were not the usual salt bomb...

Mostarda Is the New Chutney

Mostarda Is the New Chutney

Mostarda seems to be little known in the USA, due, I think, to the fact that it has always been served in a very limited area of northern Italy (a triangle from Bologna to Torino and back through Milano and Verona to the Friuli region). There, it is the ubiquitous accompaniment for Bollito...

La Fettunta

La Fettunta

We had our first Fettunta of the year at Manicaretti, one of the happiest days of the year. Fettunta (meaning "soaked slice" in Tuscan) is a thick slice of crusty Italian bread, toasted to a perfect golden color, DRENCHED with olio nuovo and sprinkled with sea salt. Look at the picture of...

Pizzichi di Farro Summer Feast

Pizzichi di Farro Summer Feast

From the pages of the New York Times, Melissa Clark suggests this light and delightful summer dish: pizzichi di farro with vegetables. The brightness of zucchini marries perfectly with the nutty texture of the farro pasta. Add ricotta salata for a sharp twist and we recommend a drizzle...