Tiramisu

Bitter, sweet, and creamy with a zing of alcohol to tickle your throat, tiramisu is the adult version of a chocolate fudge Sunday: if it's on the menu, you're getting dessert. Traditionally made with savoiardi (lady fingers) soaked in espresso and marsala wine, mascarpone cheese, eggs, sugar, and cocoa powder, it is a rich and balanced cake that will wow any crowd.
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For the Love of Risotto

Velvety, nostalgic, and needy, risotto is a lot like love. Much like your first encounter with the heart-hurting, all encompassing emotion, your first bite of a perfect risotto will haunt you forever. Just like love, the creamy yet textured, luscious and balanced taste of risotto has been carefully worked, ardently watched, and patiently nurtured. We've put together a little guide to help bring this beloved friend into your home on a regular basis.
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Wild Mushroom Risotto

Foraging for mushrooms is ritualistic and requires immense patience. After hours spent tromping through mushroom territory, you may come home bearing pounds, ounces, or none of the marvelous treasure. Filled with the earthy nuances of wild fungi, this mushroom risotto balances rich textures with umami flavors with a bright pop of lemon, fresh herbs, and aromatic fennel pollen. A wonderful dish to serve throughout the year, it is particularly nice during the holiday season.
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Squash Caponata: The Perfect Thanksgiving Side

Bringing influences from Arabia, Greece, Spain, and France, Sicilian caponata is an expression of the islands history. Stewed into a deliciously tangy, sweet and sour agrodolce sauce, eggplant is traditionally the hero of the classic dish. This adaptation swaps eggplant for hearty squash, making it the perfect dish to serve for the holidays.
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Pasticcini Siciliana alle Mandorle

As one of the world's leading almond producers, the delicious nut flavors many Sicilian dishes. From pastas, to fish, salads, and of course desserts, almonds have been worked into various shapes, tastes and uses to flavor local cuisine for centuries. Crisp on the outside and soft on the inside, Pasticcini Siciliana alle Mandorle (or amaretti) are a holiday favorite.
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Mother Tree: A Symbol of Our Heritage

Native to the Monti Sicani region of Sicily, the Biancolilla Centinara olive tree species was thought to be extinct until a team of researchers at the University of Palermo, including our Chief Scientist and Master Botanist, Dr. Pasquale "Mimmo" Marino, rediscovered it. Self-pollinating and quick to produce fruit, Mimmo recognized the importance of this varietal and carefully nurtured the species to once again thrive in the soils of its heritage.
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Grottaglie: The Heart of Italian Ceramics

Tucked into the hillside of Monte Samuel Pizzuto, Grottaglie, also known as "the city of ceramics," has been home to ceramicists for centuries. Surrounded by deep ravines and cool caves, the clayey earth of this charming Northern Puglian town has been worked by human hands since at least the Classical Age (8th-6th Century BC). Later settled by ancient Greeks and Romans, the charming town was put on the map for its ceramic production during the Middle Ages.
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Your Pasta Questions, Answered

Whether it's the brand, the shape, or the ingredients that help you choose what pasta to keep in your pantry, we want to help answer some commonly raised questions about our pasta specifically, as well as the broader, oh-so-wonderful-world of pasta at large.
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