▢ 1/2 cup Bronte Pistachios, finely chopped
▢ 1/2 tsp Garlic Salt
▢ 1/2 tsp Nepitella
▢ 1 lemon, zested
▢ 4 6 oz cod filets
▢ Extra Virgin Olive Oil
▢ 1 radicchio head
▢ 1/4 cup parsley, finely chopped
▢ 2 tbsp lemon juice
▢ 2 tbsp Extra Virgin Olive Oil
▢ 1 tbsp champagne vinegar
▢ Salt and pepper
▢ 2 bulbs celeriac, scrubbed
▢ 2 cloves garlic, peeled
▢ 4 tbsp Extra Virgin Olive Oil
▢ Salt and pepper
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Espresso Martinis are having a moment. Why make the decision between an after dinner espresso or a digestif when you can have them both combined into a delicious libation? We’re here for it. Coffee forward, sweet, creamy, bitter, strong, heavy, light; made with vodka, gin, rum or even bourbon; truly an espresso martini can be made to fit every preference. We partnered up with Wyoming Whiskey to combine their spicy rye-style whiskey and our floral Wildflower Honey to bring you an irresistible and complex espresso martini.
▢ 1 1/2 oz Wyoming Whiskey Outrider
▢ 1/2 oz Amaro
▢ 1 1/2 oz freshly brewed espresso
▢ 1/2 oz Wildflower Honey simple syrup
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Crunchy on the outside with ooey-gooey cheesy centers, everyone loves a grilled cheese. They’re the perfect simple vessel for salty carboloaded goodness. And while we’re here for a classic Wonder Bread with American Cheese combination, the two best parts (the cheese and the bread) happen to be Italian specialities. So why not throw the best Italian ingredients together to make exceptionally delicious Italian grilled cheese sandwiches? We’ve put together some of our favorite quick and easy combinations to try any day or night of the week.
Where the fruity bitterness of Black Olive Tapenade meets the sweetness of melted provolone, the salt of cured salami and the tangy spice of peperoncini. Pan-fried to perfection with a dollop of butter, sourdough bread rounds out this perfect medley of Italian flavors.
Combining an aromatic spread of Fennel Pesto with creamy mozzarella and paper-thin prosciutto, bring a touch of sophistication to your next lunch with this simple and elegant grilled cheese. We’d recommend using a whole grain sourdough for this sandwich as it adds great texture and a complementary nutty flavor.
Marrying sharp, fragrant Taleggio with our Wild Pine Tree Honey and a pop of fresh shallot, experience the harmonious collision of sharp, sweet and zingy flavors in this grilled cheese. We’d recommend a whole grain sourdough or ciabatta for this luxuriously flavorful combination.
The Italian version of a grilled cheese and tomato soup. The classic pop of Basil Pesto, gooey combination of melted mozzarella and provolone make for a standalone simple and perfect Italian grilled cheese. Add a fiery Arrabbiata Sauce and you get a tangy, sweet and spicy dipping sauce you’ll come back to again and again. Buttery fried sourdough is the ticket for that classic crunch you’re looking for.
Have a favorite Italian style grilled cheese you'd like to share? Tell us about it in the comments below.
]]>Balancing rich and salty cured meat with fresh mozzarella, crispy and vinegary greens, sharp olives, and earthy porcinis, this sandwich exemplifies the immigration of Italian flavors to America. Harnessing some of Italy’s best products, enjoy the New Orleans favorite alongside a cold glass of lemonade.
▢ 1 loaf Ciabatta bread
▢ 1/4 lb sliced prosciutto
▢ 1/2 lb sliced calabrese salami
▢ 1/2 lb sliced mortadella
▢ 1/2 lb fresh mozzarella, thinly sliced
▢ 1 roasted red pepper, diced
▢ 1 cup shaved iceberg lettuce (or arugula if you want something greener)
▢ Black Olive Tapenade
▢ 4 oz Dried Porcini Mushrooms, rehydratd and finely chopped
▢ 2 pickled pepperoncini, finely chopped
▢ 2 tbsp Heritage Blend
▢ 1 tbsp red wine vinegar
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There are few things that say spring quite like the astringent flavor of green asparagus. Sautéed and blended into a vibrant soup, enjoy this delicious Italian asparagus soup for lunch or dinner.
While leeks add depth of flavor to this leek and potato soup, yukon golds lend a velvety richness and fresh watercress adds a punchy and peppery finish.
Carefully foraged from wild plants, Sicilian fennel seeds and fennel pollen bring the undeniable flavor of a Mediterranean spring day to this hearty Italian lentil soup.
Layered with deep and savory flavors, this warming soup is the perfect pairing for April spring showers.
Delightfully creamy and mild, cannellini beans provide beautiful texture and delicate flavor to many traditional Tuscan dishes. A flavorful broth, aromatics, sweet tomatoes and bitter kale make this a beautifully balanced soup.
What are some of your favorite soups for springtime? Let us know in the comments below.
]]>Grown and savored in Tuscany for centuries, cannellini beans are the shining star in this beautifully balanced soup. Filled with a welcoming combination of sautéed aromatics, sweet sun-dried tomatoes, savory broth, bitter kale and creamy cannellini beans, every bite will ignite your taste buds. We recommend doubling the recipe to freeze.
▢ 3 tbsp Extra Virgin Olive Oil
▢ 3 tbsp butter
▢ 1 small yellow onion, finely chopped
▢ 1 carrot, finely minced
▢ 3 cloves garlic, minced
▢ 1 tbsp tomato paste
▢ 1/2 cup Sun-Dried Tomatoes, rinsed and julienned
▢ 1 tsp toasted cumin seeds, crushed
▢ 1/2 tsp Sicilian Chili Pepper Flakes
▢ 1 tsp Organic Oregano Flowers
▢ 1 cup dried cannellini beans, rehydrated and cooked, (or 1 can cannellini beans, drained and rinsed
▢ 1 bunch kale, cleaned and cut into thin ribbons
▢ 3 cups vegetable broth
▢ 1/4 cup freshly chopped parsley
▢ 2 tbsp lemon juice
▢ freshly grated Parmigiano-Reggiano to serve
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Smokey-sweet ham hock, creamy cannellini beans and savory broth give this soup deeply layered flavor. While the ham hock delivers just the right touch of smoke and salt, the broth is wonderfully aromatic and smooth. Thimble-sized bites of Ditalini pasta give it texture and unmistakable comfort.
▢ 1 1-2 lb smoked ham hock
▢ 2 tbsp Extra Virgin Olive Oil
▢ 1 onion, minced
▢ 2 carrots, minced
▢ 2 celery ribs, minced
▢ 1/2 tsp Pure Sicilian Sea Salt
▢ 4 cloves garlic, minced
▢ 1 tsp fresh thyme
▢ pinch of Sicilian Chili Pepper Flakes
▢ 1 cup white wine
▢ 1 jar Original Passata Sauce
▢ 2 cups chicken stock
▢ 1 15 oz can cannellini beans, drained and rinsed
▢ 1 cup Ditalini Pasta
▢ Freshly chopped parsley to serve
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What do you get when you bring creamy potatoes, peppery watercress and sweet leeks together? A triumphant marriage of comfort and earthy-goodness in a bowl. Ready in under an hour, give yourself the joy of a healthy and warming treat with this springy leek, watercress and potato soup.
▢ 2 tbsp Extra Virgin Olive Oil, plus more for drizzling
▢ 2 large leeks
▢ 4 cloves garlic, peeled
▢ 2 lbs Yukon gold potatoes, peeled and quartered
▢ 4 cups chicken stock
▢ 1 cup packed watercress
▢ 1 tsp Organic Oregano Flowers
▢ 1 tsp Nepitella
▢ Salt
▢ Pepper
▢ 1/2 lemon, zested and juiced
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Billowing across the sloping hills of Sicily, wild fennel fronds fill the air with the sweet smell of anise throughout spring. Carefully foraged from wild plants, Sicilian fennel seeds and fennel pollen bring the undeniable flavor of a Mediterranean spring day to any dish. Folded into this hearty Italian lentil soup, fennel adds a sweet and aromatic flavor that makes this soup one of our favorites for spring.
▢ 2 tbsp Extra Virgin Olive Oil, plus more for finishing
▢ 1 yellow onion, finely chopped
▢ 1 carrot, peeled and finely chopped
▢ 1 celery rib, finely chopped
▢ 2 cloves garlic, minced
▢ 1 large fennel bulb, halved and thinly sliced
▢ Salt
▢ Pepper
▢ 1 jar Oregano Marinara Sauce
▢ 5 cups chicken broth
▢ 1 tbsp Erbe di Sicilia
▢ 1 tbsp Fennel Seeds
▢ 1/2 tsp Sicilian Chili Pepper Flakes
▢ 1 cup brown lentils
▢ 1 cup finely chopped lacinato kale
▢ 1/2 cup chopped parsley
▢ freshly grated Parmigiano-Reggiano to serve
[Insert Optional Image Here]
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They say asparagus grows so fast you can literally watch it grow. Shooting from the earth in whimsical spears, the astringent green is one of the first vegetables to announce the arrival of spring. Cultivated in Rome since the first century AD, asparagus continues to be savored throughout Italy. Quickly blanche the favorite spring vegetable and drizzle with fresh olive oil or join us in cooking it into this striking asparagus soup.
▢ 2 bunches fresh spring asparagus
▢ 3 tbsp Extra Virgin Olive Oil
▢ 2 medium yellow onions, chopped
▢ 4 cloves garlic, peeled
▢ 4-5 cups vegetable broth
▢ 1 cup spinach
▢ 1/2 tsp Organic Lemon Salt
▢ 1 tsp Erbe di Sicilia
▢ freshly ground black pepper
▢ 1/2 lemon, juiced
▢ freshly shaved Pecorino-Romano to serve (optional)
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▢ 1 box Spaghetti
▢ 1 packet Organic Sun-Dried Tomatoes, thoroughly rinsed and drained
▢ 3 cloves garlic, smashed and peeled
▢ 1/4 cup walnuts
▢ 1 tbsp lemon juice
▢ 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
▢ Pinch Sicilian Chili Pepper Flakes
▢ 1 tsp Sicilian Sea Salt with Basil
▢ 1/2 cup Heritage Blend Extra Virgin Olive Oil
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▢ 1 box Spaghetti
▢ 1 jar Original Passata
▢ 2 tbsp EVOO
▢ 4-5 cloves garlic, finely minced
▢ Handful of fresh basil, chopped to serve
▢ Salt and pepper to taste
▢ Parmigiano-Reggiano to serve
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▢ 2 large eggplants
▢ 1/2 cup all-purpose flour
▢ 3 eggs
▢ Heritage Blend EVOO
▢ 2 cups panko
▢ 1 tbsp Bona Furtuna Erbe di Sicilia
▢ 1 tsp Bona Furtuna Garlic Salt
▢ 1 1/2 cups Bona Furtuna Basil Marinara Sauce
▢ 1 lb mozzarella cheese, cut into 1/4 inch rounds
▢ 1/2 cup freshly grated Parmigiano-Reggiano
▢ Fresh basil to serve
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▢ 1 lb fresh albacore or skipjack
▢ 1 small yellow onion
▢ 2 tbsp finely chopped pine nuts
▢ 1 egg
▢ 1/4 cup breadcrumbs
▢ 1 tsp Nepitella
▢ 1 tsp Sicilian Sea Salt with Organic Lemon
▢ Freshly ground black pepper
▢ 1 cup all purpose flour
▢ 4 tbsp Heritage Blend olive oil
▢ 1 jar Puttanesca
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▢ 3 1/2 cups Ancient Grain Pizza Flour
▢ 1 1/2 cups warm water
▢ 1 tsp active dry yeast
▢ 1 tsp granulated sugar
▢ 1 Tbsp fine sea salt
▢ 2 Tbsp Extra Virgin Olive Oil
▢ 1 Rustic Pizza Dough, split into 4 balls
▢ 1 cup fresh ricotta cheese
▢ 1/2 cup shredded mozzarella
▢ 1/4 cup fresh torn basil
▢ 1/2 cup Oregano Marinara
▢ 1/2 lb Italian sausage
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▢ 1 jar Sea Salt (or Lemon Salt if you want an invigorating scrub)
▢ 4 tbsp Sulla Honey
▢ 6 tbsp EVOO
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▢ 1 3-4 lb pork loin
Marinade
▢ 1/2 cup dry white wine
▢ 1/4 cup 7-Year Aged Balsamic Vinegar
▢ 1/4 cup Biancolilla Centinara EVOO
▢ 1 tbsp Aglio e Oglio Seasoning
▢ 2 tsp fresh thyme
▢ 2 tsp fresh rosemary
▢ Salt and pepper
Roast Vegetables
▢ 4 granny smith apples, peeled, quartered and seeded
▢ 2 large parsnips, shaved and cut into 2 inch pieces
▢ 2 large fennel bulbs, cut into wedges
▢ 2 tbsp Biancolilla Centinara EVOO
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With beautiful layers of thin crespelle either rolled into cannelloni-like forms or folded in four like a handkerchief, this spectacular spinach and ricotta filled dish is a longstanding Florentine favorite. Dating back to Caterina de’ Medici in the 16th century, this traditional dish has served as the Florentine stake in the sand as to who really invented the infamous French crêpes. Born in Florence in 1519 to the noble Medici family, Caterina married King Henry II of France. According to Florentine historians, she brought with her the traditional thin pancake lathered in velvety bechamel sauce to court, and the rest is history. Today, the special dish is often served during Christmas in Tuscany.
For the Crespelle
▢ 3 eggs
▢ 3 tbsp all purpose flour
▢ 1 pinch of salt
▢ 1 1/4 cups whole milk
For the Filling
▢ 2 1/2 cups spinach
▢ 1 clove garlic, minced
▢ 2 tbsp Biancolilla Centinara EVOO
▢ 2 cups ricotta
▢ 1/4 cup grated Pecorino Toscano
▢ 1 pinch salt
▢ 1 pinch nutmeg
▢ 1 tsp Aglio e Aglio
▢ 1 egg
For the Bechamel
▢ 3 tbsp butter
▢ 3 tbsp flour
▢ 3 cups whole milk
▢ pinch nutmeg
▢ pinch salt
To Finish
▢ Grated Pecorino Toscano
▢ 4 tbsp Original Passata
▢ Biancolilla Centinara EVOO
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When we start compiling our seafood tower wishlist, it’s impossible not to crave our favorite flavors of Sicily. From fresh sea urchin to calamari, tuna and the island’s beloved gambero rosso, there are few places in the world that offer as beautiful fare as the azure shores of Sicily. As a result, we search for seafood of a similar quality and flavor profile.
As you begin to plan, figure out where the best place to purchase seafood in your area is. Then put together your wishlist, making sure to have a combination of both raw fish and cooked shellfish represented to show the fishmonger. If they don’t have exactly what you want, they should be able to point you in the right direction for alternative options.
We know that navigating sustainable food options can be a challenge. Luckily, Monterey Bay Aquarium’s Seafood Watch is a great resource for finding sustainable seafood options.
Everyone has their opinions about what condiments go with what seafood. If you just can’t consume shrimp without a classic cocktail sauce, we get it! Oysters a no-go without a traditional French mignonette? Be our guest. But if you want to play around with different ideas, then it’s important to find the balance between fresh, acidic, salty and bold flavors and textures. While salty capers, parsley, dill and plenty of sliced citrus are a must for us, we also like to add an extra touch of Sicilian flavor with Sicilian lemons or Meyer lemons if you can’t find them. Combining herbs, fiery chili pepper, aromatic red garlic and bold fresh olive oil, Sicilians often serve raw seafood with a delicious pinzimonio and exquisite extra virgin olive oil.
The best thing about a seafood tower is that it’s just as fun to map out an impressive set up as it is to source the delicious ingredients and flavors it presents. You can opt for a tall 2-3 tiered tower, serve on a large platter, pile it high on a sheet pan, or get creative with whatever you have on hand. Never have a chance to use your grandmother’s teacup collection? Get inventive with how you can incorporate it into your spread. Need an excuse to use that crystal punch bowl? Fill it with ice and use it to hold nibbles instead of dribbles. Eitherway, make sure to have a heap of crushed ice available for whatever display you choose to keep things fresh and cold.
Something as beautiful, tasty and celebratory as a Seafood Tower deserves something equally special to accompany it. Go classic with a bottle of cold bubbly, get cosmopolitan with ice cold martinis, or make it Italian with an irresistible Aperol Spritz. Looking for something NA? There’s nothing as refreshing as an Italian lemon soda on ice.
We hope this guide helps you elevate your next occasion, just promise that you won’t forget to have fun along the way.
Mangiamo!
]]>Legend has it that the striking and luxurious Risotto alla Milanese was first created during the construction of the Duomo in the 16th century. Used to color their stain glass, the introduction of saffron into a traditional risotto is attributed to the painters of Milan’s cathedral. Savored for its elegance and beauty, saffron risotto is the perfect side dish for the holidays or centerpiece when served with a slowly braised Ossobuco.
▢ 1 cup Carnaroli rice
▢ 6-8 cups broth (beef or vegetable depending on your preference)
▢ 4 tbsp butter
▢ 4 tbsp Heritage Blend Organic EVOO
▢ Large pinch saffron threads
▢ 1 shallot, minced
▢ 1/2 cup white wine
▢ 1/2 cup grated Parmigiano-Reggiano
▢ Salt & Pepper
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Christmas dinner in Sicily wouldn’t be complete without seafood. Whether you’re preparing an elaborate multi-course feast, plan to have 7 seafood dishes adorning your table, or are going to keep it simple with only one seafood inclusion, this stuffed calamari should definitely be part of your meal plan.
▢ 2 lbs fresh, cleaned whole squid
▢ 6 tbsp Heritage Blend EVOO, divided
▢ 1 large onion, finely chopped
▢ 2 fennel bulbs, finely diced, fronds saved
▢ 8 cloves garlic, divided
▢ 2 lemons, 1 zested
▢ 1/2 jar Basil Almond Pesto
▢ Pinch Chili Pepper Flakes
▢ 1 cup panko bread crumbs, toasted
▢ 1/4 cup freshly grated Parmigiano-Reggiano
▢ 1/2 cup pitted black olives
▢ 1 cup cherry tomatoes
▢ Fresh parsley, finely chopped for garnish
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Pillowy, tender and perfectly light, homemade gnocchi are as soothing to make as they are to eat. Made with sweet potato and pan-fried with savory pancetta and bitter greens, these beautiful gnocchi are a must for the holiday season. Take the dish from good to great by drizzling our beautiful 12-year Aged Balsamic Vinegar overtop to serve.
▢ 3 large sweet potatoes
▢ 1 egg
▢ 1 tsp salt
▢ 1-2 cups ap flour
▢ 4 oz Pancetta
▢ 1 lb bitter greens
▢ 4 cloves garlic, minced
▢ 2 tbsp Heritage Blend EVOO
▢ 1/2 tsp Garlic Salt
▢ Pinch Chili Pepper Flakes
▢ 1/2 cup white wine
▢ 1/2 lemon, juiced
▢ Freshly grated Parmigiano-Reggiano to serve
▢ 12-Year Aged Balsamic Vinegar, to serve
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Think Polish Cabbage Rolls, but make it Italian. Filled with Italian aromatics and blanketed in our sun-sweetened Passata sauce, these Italian cabbage rolls are a healthier way to savor your favorite Italian flavors.
▢ 1 large head of cabbage (Savoy or Napa)
▢ 1 onion, minced
▢ 1 carrot, minced
▢ 1 celery stalk, minced
▢ 4 cloves garlic, minced
▢ 2 tbsp Heritage Blend EVOO
▢ 2 lbs ground pork
▢ 1 1/2 tbsp Aglio e Oglio Seasoning, divided
▢ 2 tbsp Oregano Flowers, divided
▢ 1 cup cooked and cooled brown rice
▢ 1/2 cup grated Parmigiano-Reggiano
▢ 1/2 cup finely chopped fresh parsley, divided
▢ 1 tsp salt
▢ 1/2 tsp freshly ground black pepper
▢ 2 cups Passata Sauce
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What says fall more than pumpkins? Roasted and pureed into a velvety sauce, this vegetarian butternut squash spaghetti recipe is the perfect weeknight meal. We recommend doubling (or even tripling) the sauce recipe and freezing it to have some readily available whenever you’re in need of a warming fall meal.
▢ 2 tbsp butter
▢ 1 tbsp Heritage Blend EVOO
▢ 1 butternut squash, skinned, seeded and cut into 1-2 inch cubes
▢ 1 shallot, roughly chopped
▢ 4 cloves garlic, peeled
▢ 1/4 cup fresh sage leaves
▢ 1 tbsp fresh thyme leaves
▢ 1 tbsp fresh lemon juice
▢ Pinch Chili Pepper Flakes
▢ Salt & Pepper
▢ 1/2 lb Spaghetti
▢ 1/4 cup hazelnuts, toasted and roughly chopped (optional)
▢ 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
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Combining the nostalgic flavors of a classic American apple pie with the luxurious texture of a beautiful Italian olive oil cake, bring the old country to the new this holiday season with this unparalleled spiced apple olive oil cake. We recommend pairing this with a hot toddy, a delicious cognac or a warm cup of tea in the middle of the day. There’s no bad time to enjoy this olive oil cake.
▢ 2 cups apples, cut into small 1/4 inch cubes
▢ 1 lemon, juice and zest
▢ 1 tsp vanilla extract
▢ 1/4 tsp ground nutmeg
▢ 1/2 tsp ground cinnamon
▢ 1 tbsp bourbon
▢ 2 cups all-purpose flour
▢ 1 3/4 cups sugar
▢ 1 tsp salt
▢ 1/2 tsp baking soda
▢ 1/2 tsp baking powder
▢ 1 1/3 cup Heritage Blend EVOO
▢ 1/3 cup whole milk
▢ 3 eggs, at room temperature
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Abundant with rich meat, warming marinara sauce, and savory melted cheese, pasta al forno is often served on Christmas to satisfy many appetites. Finished with crispy toasted breadcrumbs, the classic Sicilian dish is a favorite across all generations of holiday revelers.
▢ 1 box Rigatoni
▢ 2 tbsp Heritage Blend EVOO
▢ 6 oz Italian pork sausage
▢ 1 small onion, minced
▢ 2 carrots, minced
▢ 2 celery ribs, minced
▢ 4 cloves garlic, minced
▢ 15 oz Passata Sauce
▢ 1 tbsp Erbe di Sicilia
▢ 1/2 tsp Sicilian Chili Pepper Flakes (or more if you want more heat)
▢ 1 1/2 cups freshly shredded mozzarella cheese
▢ 1/2 cup freshly grated Parmigiano-Reggiano
▢ 1/2 cup bread crumbs
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With a delicate creamy base, this tagliatelle delivers comfort in every bite. From seared pork sausage to slightly bitter kale and herbaceous sweet pesto, savor every bite of this balanced and healthful tagliatelle.
▢ 2 Tagliatelle nests
▢ 2 tbsp extra virgin olive oil
▢ 1/2 white onion, minced
▢ 1 clove garlic, minced
▢ 1/2 lb Italian sausage
▢ Pinch Sicilian Chili Flakes
▢ 1/4 cup white wine
▢ 1/4 cup heavy cream (optional)
▢ 1 cup shredded kale
▢ 2 tbsp Fennel Almond Pesto
▢ Freshly grated Parmigiano-Reggiano
▢ Salt & pepper to taste
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When the crisp autumn air blows in and the trees shiver off their summer coats, there’s an inevitable desire sparked within us all to turn to our stoves and churn out soul-warming soups. Creating velvety soups with semi-sweet tones, we turn to pumpkins time and time again. Using sweet kabocha squash as the base, this soup gains delightful savory notes from our Aglio e Oglio seasoning and luscious creaminess from coconut milk.
▢ 1 4 lb pumpkin (kabocha or sweet baking pumpkin)
▢ 4 tbsp organic olive oil, divided
▢ 1 sweet onion, peeled and quartered
▢ 6 cloves garlic, peeled
▢ 1 tbsp fresh thyme leaves
▢ 1 tbsp Aglio e Oglio seasoning
▢ 1 tsp Sicilian Sea Salt
▢ 2 cups vegetable broth
▢ 1 can full fat coconut milk or 1 cup heavy cream
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After 30 minutes of climbing, the sounds of heavy breathing are broken by an excited yelp from Angelo. The dogs have found something. They paw at the wet earth, their white noses turning instantly brown as they lead the hunt with their nostrils. One comes up for air, his tail wagging so fiercely it might whip right off his back. Angelo’s hand darts quickly into the dog’s mouth, a golf ball-sized clump of dirt gripped between his fingers. The truffle hunt has been a success.
Costing up to $5,000 a pound, fresh truffles are synonymous with elegance, fine-dining, and above all exclusivity. Grown under very special conditions, truffles are extremely hard to come by. Like all rare goods, their exclusivity has kept them in high demand in the culinary scene, not to mention their unique and pungent flavor profile. Truffles grow underground on the roots of certain trees, helping the trees to absorb water and nutrients while the trees provide sugars for the truffle to feed on.
Largely found in parts of central Tuscany, Umbria, northern Piedmont, Le Marche, Abruzzo and Molise, Italy is well known for its white and black truffles. While certain varieties are harvested between November and March, others are hunted between May and October. What many don’t realize is that Sicily is also home to numerous varieties of the beloved tuber. Thanks to the island’s Mediterranean climate, rich soil, and unique microclimates, both white and black truffles grow in abundance across Sicily. In fact, the combination of its calcareous soils and proximity to the sea, Sicilian truffles have unique flavor and aroma profiles that you won’t find anywhere else. So, if you’re planning a trip to Sicily, you might just want to go for a truffle hunt. It’s well worth the experience.
]]>Tucked into the depths of famed Roman institution Roscioli, it’s arguably impossible to control yourself as you peruse the menu. From burrata with anchovies to their famed mortadella, creamy Carbonara and sensational Cacio e Pepe, there’s no holding back when you sit down for a much anticipated meal here. Twirled into an impossibly thin and delicate homemade egg tagliatelle, we’ve tried to recreate the impossibly delicious Lamb Tagliatelle churned from the depths of their kitchen. If nothing more, we hope it inspires you to make a reservation to try the real thing for yourself next time you’re in Rome.
▢ 1 box Tagliatelle
▢ 4 tbsp Heritage Blend organic olive oil
▢ 1/2 white or yellow onion, minced
▢ 1 carrot, minced
▢ 1 celery stalk, minced
▢ 1 clove garlic, minced
▢ 1 lb ground lamb
▢ 1 tsp fresh thyme
▢ 1/4 tsp ground cinnamon
▢ 1/4 tsp ground nutmeg
▢ fresh black pepper
▢ salt
▢ 1/2 cup dry white wine
▢ 1/4 cup fresh mint, julienned to serve
▢ Pecorino Romano to serve
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