Spezzatino di Manzo

A staple throughout Italy, spezzitano recipes vary depending on who's cooking. Where some use beef, others use veal. While some are purists, many add tomatoes and herbs to add complexity. In northern Italy, spezzitano di manzo is served with polenta, while in the south, it is more typically enjoyed with crusty bread. At the end of the day, a good soffritto, fresh aromatics, and lots of patience, served alongside a beautiful Etna Rosso, will make this dish a family favorite in no time.
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Sicilian Chili Flakes: The Fiery Addition You Didn't Know You Needed

Grown in the foothills of Sicily’s Mt. Barrau, our chili peppers are hand harvested and dried under the hot rays of the Italian sun. Spicy, earthy, and slightly fruity, they will bring the heat (or just a nudge) to whatever you choose. We’ve included a few of our favorite dishes to sprinkle a touch of Sicilian heat into for an elevated and exciting experience.
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5 Ways To Savor Summer Tomatoes

The flesh of a sun-warmed tomato hangs to the heat as it pulls quickly from the vine. Even after it’s been sliced, diced, or quartered and sprinkled with sea salt, the juicy, sweet fruit of the earth is still warm when it reaches your lips. Tomato season. Is there really anything better?

Find some new and delicious uses for your summer’s bounty with our favorite summer tomato recipes.
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Eggs in Purgatory

Perfect for a hearty brunch or light dinner, Eggs in Purgatory will satisfy your senses with bursts of sweetness from the tomatoes, a bit of heat from the chili flakes, and unctuous silkiness from the coddled eggs.
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