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.

Set into the neatly adorned and carefully planted vineyards of Modena stands the balsamic house Pedroni Acetaia. Initially established as a tavern in 1862 by founder Giuseppe Pedroni, the name quickly became synonymous with balsamic vinegar throughout Modena. Utilizing large empty beer casks made from oak to begin the fermenting process, and smaller Marsala casks made from chestnut, to carefully age his balsamic, Pedroni started a tradition for the production of the luscious and acidic vinegar that has been passed down from generation to generation within the Pedroni family. Today, Pedroni is managed and operated by a member of the sixth generation of the family. 

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.

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.

Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. Perhaps the most famous Sicilian anchovy pasta recipe, sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.

Home to hundreds of rare flora and numerous fauna species today, the mountains and its flowing rivers have become a vital ecological and heritage site for Sicily and are protected as a biopreserve.

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.

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.