Where Sicilian and American summers collide, this black squid ink pasta recipe is summer in a bowl. Ready in 20 minutes, this sweet, savory, fresh and vibrant, pasta is perfect for weeknight dinners this summer.

Marrying the flavors of land and sea, this earthy, nutty, and bright pesto, woodsy wild foraged mushroom, and savory nero di seppia busiate is filled with umami depth. Serve with a chilled bottle of Alcamo Bianco.

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.

From wild foraged to farm harvested goods, the Sicily's year-round production makes it a true cornucopia of fresh, high quality produce. As a result, Sicilian food traditions and heritage are deeply rooted in the natural cycles of the island’s productivity, giving Sicilians an endless list of exceptional recipes to enjoy throughout the year. We’ve pulled some of our favorite bites together to help dip your toes into the wonderful, endless pool of Sicily’s most celebrated dishes.

Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily, and is one of the best Sicilian pasta dishes you'll find outside of Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.

Crispy and juicy, this sandwich recipe courtesy of our friends at Maine Meat is a delicious treat to be enjoyed anytime of the year.