Prosciutto Balsamic Watermelon

4 Delicious New Ways to Use Balsamic Vinegar

June 29, 2018

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Granita di Caffé (Frozen Espresso) Recipe

Granita di Caffé (Frozen Espresso) Recipe

June 25, 2018

Known for its bold, rich, refreshing flavor, granita di caffé, or frozen espresso, is a Sicilian summer favorite. This perfect refresher perfectly combats the heat and humidity of summer. Make this icy espresso in bulk, throw it in the freezer and...
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Chicken Piccata with Citrus Balsamic

Chicken Piccata with Citrus Balsamic

May 14, 2018

Chicken Piccata becomes irresistible when the late spring lemon harvest begins. Chicken Piccata can be an easy weeknight dinner, or the centerpiece of a special dinner party. Our recipe emphasizes depth of flavor, adding aromatic Salted Cape...
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Italian Lemon

All About Italian Lemons

May 14, 2018

From fresh squeezed lemon on top of almost any dish to lemon flavored desserts and more, lemons are an essential part of Italian life. In Italy, the significance of lemons is brighter than their bright, yellow color. Walking through different regi...
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Mushroom and Truffle Risotto

Mushroom and Truffle Risotto

April 25, 2018

At Ditalia, we know that everyone loves risotto, but many are intimidated by the process. We say, don't worry! Patience and simplicity are the key to a delicious risotto.
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Roman Fried Artichokes with Lemon Aioli

Roman Fried Artichokes with Lemon Aioli

April 19, 2018

Roman Fried Artichokes are a surprisingly indulgent treat that we love here at Ditalia. When it comes to frying artichokes, we think simple is always better -- Just season generously with salt and pepper, and drizzle with Lemon Aioli to temper the...
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Roman Gnocchi

Roman Gnocchi

April 19, 2018

Roman Gnocchi are totally unlike any gnocchi you've ever tasted. These large baked medallions use Caputo semolina flour, a high-gluten flour that creates a firm exterior and ultra-moist and creamy interior. Our recipe uses creamy gruyere, dried ro...
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Bagnun (Anchovy Soup)

Bagnun (Anchovy Soup)

February 01, 2018

This anchovy soup is an absolute favorite around the Ditalia table, typifying the bold, brilliant flavors of Italy’s Northeastern coast. Bagnun is one of those special dishes that grew out of convenience, a simple dish that fishermen could cobble ...
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Stracciatella Soup

Stracciatella Soup

February 01, 2018

A hallmark of winter cooking in the Lazio region, stracciatella is most commonly described as the Italian equivalent of egg drop soup. It is traditionally served as an appetizer on Pasqua, the Easter celebration, to fend off early spring chills.
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Tuscan Acquacotta

Tuscan Acquacotta

February 01, 2018

It simply doesn’t get more down to earth than aquacotta, a quintessential Tuscan peasant dish originating in the village of Maremma. An incredibly easy and delicious way to use up our leftover ingredients!
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Zuppa Toscana

Zuppa Toscana

February 01, 2018

Zuppa Toscana combines so many of our favorite flavors in one place -- a little spiciness, courtesy of hot Italian-style sausage, coupled to the robust familiarity of russet potatoes and lush notes of heavy cream. This soup just begs to be dipped ...
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Popular Italian Cheeses

Popular Italian Cheeses

January 20, 2018

Nobody really knows how the Italian fixation with cheese developed, but we do know it is a love affair millennia in the making.
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