Summer’s bounty brings an abundance of fresh and flavorful tomatoes to be savored in a variety of dishes. The pomodoro is a blessing of the season and a staple of Sicilian cuisine, one of the first regions of Italy to incorporate the tomato into its food. This classic Caprese recipe features the perfect balance of rich, salty, sweet, and savory.
Our partner The Market Maui, located in Wailea, Maui, shares the recipe for their ever-popular Market Meatballs featuring Bona Furtuna organic olive oil, Aglio E Oglio Herb Blend, and Wild Foraged Fennel Pollen. Buon appetito!
Bona Furtuna's Aged Balsamic Vinegar of Modena is soaked in tradition. The sweet, syrupy liquid savored by the drop is a culinary discovery that will transport you to a different time and place. The patience and dedication required to produce our Aged Balsamic Vinegar is a family's work of passion over generations, keeping the process and their heritage alive.
Chef Jacqueline Malcolm-Peck, owner and executive chef of Greystone Castle in Boulder, CO, has collaborated with Bona Furtuna to create an incredibly delicious Olive Oil Cake with Cherry Compote & Mascarpone Chantilly. Features our organic Heritage Blend extra virgin olive oil.
Bona Furtuna has collaborated with Sandro’s Restaurant to create the delicious Carciofi alla Romana dish. Sandro Fioriti has been sharing deliciously authentic Roman trattoria food around New York City for over 30 years.
Choosing (and using) an olive oil can be unnecessarily overwhelming. It shouldn't be. Here's some easy tips on how to use premium olive oil and why a single-source EVOO like Bona Furtuna is the best choice to enhance your meals with flavor.