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Recipes

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,...

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...

La Fettunta

La Fettunta

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