At DITALIA, we have always prided ourselves in bringing our customers the highest quality, artisan products. Each product we offer has a story. When Vince came across Morgenster EVOO, he knew this was a special olive oil that had to be shared.
Morgenster Extra Virgin Olive Oil is estate bottled and produced in Stellenbosch, the acclaimed wine and olive growing region outside Capetown, South Africa. This olive oil is extremely unique in the fact that its flavor profile comes from a blend of fourteen varieties of Italian origin. This fruity blend gives us flavors of green tomatoes, artichokes, green apples, and almonds followed by a long peppery finish leaving us with a truly exciting and special tasting experience.
Beyond its unique flavors, we couldn't help but be excited about the way this olive oil is produced. Each variety is hand picked, pressed, and stored separately in stainless steel tanks. This allows the oil to settle much longer than other oils and separate naturally so there is no need for a filtration system. This not only makes this an extremely high quality oil, it also gives it a longer shelf life. (Not that this will last long in your kitchen!) It is then blended to provide the ultimate flavor profile and kept in pristine conditions until it is bottled to order.
In addition to the high quality process this olive oil goes through to be made into what it is, the location in which it is made is optimal for its production. The rocky soil in Stellenbosch allows for rain to run off quickly so no excess water remains in the olives which in turn means higher antioxidants. This coastal region also gives the olive trees a consistent sea breeze which slows down the ripening process. A slower ripening process ensures that these olives have enough time to develop.
We hope you get the opportunity to try this special EVOO. The perfect compliment to meat dishes, pastas, vegetables, and even desserts! One of our favorite ways to taste test olive oils we find intriguing is simply with a piece of fresh bread.
We are excited to announce our latest collaboration with Chef Amy Riolo! Chef Amy is an award-winning, best-selling author, chef, tv personality, and Mediterranean diet advocate. We connected with her instantly on her love for food, specifically high-quality, well-made ingredients. With this, we began offering her very own extra virgin olive oil and curated a gift box of her classic Italian favorites!
Chef Amy Riolo’s privately-labelled Italian Extra Virgin Olive Oil from Tenute Cristiano– an award-winning, fourth generation family-owned estate in Italy’s Calabria region, where Amy's family is from.
"To me, olive oil is much more than my favorite food product to work with and recommend, it is liquid gold - brimming with tradition, history, lore, and nutrition. It's a common bond that unites the people of the entire Mediterranean region not only to each other, but also to the world at large."
Amy's selection is made from 100% Carolea olives, this exquisite oil is dedicated to the roots of her Calabrian homeland. This premium extra-virgin olive oil offers a Mediterranean mosaic of aromas including tomatoes and wild vegetables accompanied by sensations of black pepper which characterize the unique and intense flavor. Its texture is very fluid and harmonious while Its taste is round and full ending in notes of almonds and citrus.
Chef Amy is particularly proud of its extremely low acidity and significant polyphenol content which are indicators of the quality and health-boosting bioactive compounds found in the oil. She pairs it with all genuine Mediterranean dishes – from simple tomato sauce and salads to more complex pasta, seafood, and meat recipes. She also swaps it out for butter in her baking recipes. This premium extra-virgin olive oil is a gift for both your health and your palate.
Production area
Giardino Renda – Tenuta Maida
Cultivar
Mono varietal Carolea
Harvest period
Mid-October
Sensory profile
Intense Green Fruity Extra Virgin Olive Oil. Medium bitter and intense spicy. Balanced.
Chemical analysis
Acidity – 0.16 %
Peroxide – 5 meq O2/Kg
Polyphenols – 430 mg/Kg
“While teaching Mastering Italian Certification Cooking classes, and receiving feedback from my readers, I learned that it was hard to get top quality ingredients in supermarkets. Many of my followers would go from store to store to purchase the products needed to recreate my recipes. When the pandemic hit, shopping became more difficult and limited, so I wanted to create a one-stop solution for classic Italian favorites, and this collection was born.”
- Chef Amy Riolo
Chef Amy Riolo is proud to introduce her personally curated selection of high-quality, artisan Italian products needed to make classic primi – first courses which are the backbone of the Italian kitchen. Make risotto, pasta, pizza, sauces, and appetizers like a pro with these premium products and Chef Amy’s recipes with step-by-step instructions. Presented in Ditalia Gift Box.
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Image courtesy of Lovera's Market.
Through pairing old family recipes with modern techniques, Lovera’s has evolved from a local passionate family venture to a successful business that thrives on bringing friends and families together over sensational Italian food.
Lovera's have long embraced their Italian heritage and their friendship with Ditalia. We are proud to offer distinct Italian flavors from Lovera’s heavily influenced foods from the Piedmont region of Italy.
With over 400 varieties of cheese, it’s very easy to get lost in the world of Italian cheeses. Lovera’s decades of experience in hand crafting artisan cheese make their cheese products particularly exquisite. With the highest quality milk, Lovera’s hand-formed cheeses have remained a consistent customer favorite from the beginning.
From their award-winning Caciocavallo style cheeses to their rich variety of other savory, single-sourced dairy cheeses, Lovera’s products are enough to make any cheesemonger swoon.
Image courtesy of Lovera's Market.
Rich and buttery, this Caciocavera is a cross between smooth mozzarella and the earthy depth of provolone. Enjoy Traditional and Aged Caciocavera melted on your favorite sandwiches, pasta dish, homemade pizza and, most importantly, as a table cheese. Not to mention, in addition to being sourced from family owned single-source dairies, their milk is also hormone and pesticide free!
Lovera’s original italian sausage recipe comes straight from their northern roots. Keeping with their family roots, their family sausage recipe has remained the same for over 65 years. With fresh pork cuts, fresh garlic, a touch of paprika and a secret blend of spices—Lovera’s Italian sausages are truly one-of-a-kind!
As part of the company’s mainstay, their sausage recipes are a key ingredient in Lovera’s success. Whether you choose to serve it grilled, on a sandwich, or sliced up in pasta with peppers and onions, Lovera’s Original Italian Sausage is sure to soon join your list of favorite Italian staples.
Lovera's spiced up their Original Italian Sausage recipe with crushed cayenne pepper. Crafted with the highest quality 100% fresh pork cuts, this Hot Italian Sausage has been in the Lovera's family for over 65 years ago, bringing their passion straight to the homes (and hearts) of families just like yours!
Though well-known for their exquisite meats and cheeses, be sure to check out the diverse product offerings Lovera’s has brought to Ditalia over the years. From large family gatherings to small, intimate get togethers, Lovera’s line of specialty foods will have you searching for any excuse to show off your new Italian inspired goods from the heartland!
]]>The company is always moving forward, continually offering unique twists on the classic specialty foods—satisfying discerning palates in ways that promise to change the landscape of the category. Which is why we couldn’t be happier they are a part of the DITALIA family!
In 1898, John Volpi arrived in America from his home in Milan, Italy, bringing with him little more than a craft and a vision. Having learned from his elders the ancient European art of dry curing, John had a dream of importing the centuries-old traditions across the ocean—thus continuing to serve his customers once they migrated to America.
Four years later, in 1902, he opened Volpi Foods at the intersection of two dirt roads in the St. Louis neighborhood known as The Hill. There, he created cacciatore—dried salami small enough to fit into the pockets of the local clay miners. He used only local ingredients and suppliers and dried the meats using the same method he’d learned in Italy: opening and shutting windows to control the temperature and humidity of the air that circulated throughout the room. The response to John’s exquisite craftsmanship was overwhelming.
Today, Volpi Foods remains a major contributor to the city of St. Louis maintaining its founder’s culture of responsibility, ensuring that all employees, as well as livestock and the environment, are treated with respect.
Volpi Foods is passionate about producing delicious, natural, exceptionally high-quality foods, which is why they handcraft everything they make using original, authentic recipes. Simply put: their decisions are made not by expediency, but by taste—an experience you have to try for yourself.
The cornerstone of Volpi’s success, of course, remains its unparalleled dry cured meat. While we’d love to highlight all of Volpi’s products, we’ve created a quick list of favorites we know you’ll love.
Foodies love Volpi salami. Which is why one of our most popular assortments, the Volpi Classic Salumeria Gift Box includes traditional recipes crafted for over 100 years by the John Volpi Company.
With the Volpi Classic Salumeria Gift Box, you can enjoy 6 salume by Volpi, inspired by the tradition of artisanal salumi making. From traditional Genoa salami to the creative wine-infused Chianti salami, this set is perfect for entertaining and tasting.
Volpi Roltini wraps thinly sliced prosciutto in layers of whole-milk mozzarella cheese. This unique yet traditional roll is perfect as a snack, sliced and placed on an antipasti platter, or as part of a main entree dish.
Volpi's Sweet Sopressata is inspired by the cured salume of Veneto, Italy. A coarsely ground salame that is lightly seasoned and perfectly aged. This salame can stand alone for a classic antipasto or add spice to any sandwich, grilled or cold.
Volpi Gourmet Pepperoni is inspired by traditional recipes from the Gulf of Napoli. Aged at cooler temperatures for over 40 days, for a spicy, sweet, smoky delight that will convince you to never go back to any other variety. Try this gourmet pepperoni on pizza, plain, or in a panini.
Volpi Prosciutto Americano is made using the same old-world method as traditional Italian prosciutto ham that originates in the Emilia-Romagna region of Italy. The only difference is that Volpi Prosciutto uses all-natural pork from regional heirloom farms. Like its true Italian counterparts, Volpi Prosciutto is the product of a long, unhurried drying process lasting up to 12 months. Each ham is carefully inspected and hand-trimmed by their master salumiere. It is then carefully rubbed and salted to ensure an air-dried, even cure. The result is a softer, sweet flavor that melts in your mouth.
Sliced, whole, boneless or traditional—you name it, we have it.
Volpi's Salame Stix are the perfect Italian salami snack for when you are on the go. Available in 3 different varieties, Original, Pepperoni, and Chorizo, these individual salami stix will soon become a favorite!
Volpi Genoa Salami, made famous by the ancient port of the same name, is made of extra lean pork and lightly seasoned with natural spices. Slice and serve with mild cheese, flatbread, fruit and red wine.
Volpi Roltini Singles are gluten-free, high-protein gourmet snacks made from Volpi's finest handcrafted cured meats and fresh mozzarella cheese. Available in Prosciutto Ham, Spicy Salami, and Pepperoni. Packaged in convenient snack-sized portions, Roltini singles are perfect for Italian snacking on the go.]]>Irreplaceable for adding depth of flavor and a meaty backbone to, well, pretty much anything—anchovies are an integral part of great Italian cooking. And, as your go-to aficionado for all things Italian, we felt the need to share some more about the products of Agostino Recca.
Photo Courtesy of Agostino Recca
Little did we know, we would first be introduced to Agostino Recca in 1983. At 8 years old, Vince Di Piazza remembers inhaling the strong yet pleasant aroma of fish as he passed the Sicilian waters with his father—which would later spark his love for importing fine, traditional Italian foods. Two years later, the relationship between DITALIA and Agostino Recca was born.
For four generations the Recca name has been related to the production of fine fish in Sicily. However, the reference to the company's longevity is not only a source of pride that in itself guarantees the reliability and the quality of its products—but is also a name that defines a deep love for tradition that the family maintained for nearly a century.
Established in the thirties as a small family-run company has today become one of the largest and well-established companies specialized in the packing of canned fish in Italy. Agostino Recca has merited a high appreciation for their products both in local and foreign markets.
With a quality of fish that is sourced, carefully selected, controlled and exclusively of Mediterranean origin, the Recca name also embodies the type of fish processing itself, which still takes place according to the old traditional method that ensures a very high level of quality and the unchanged freshness of the final product.
Whether served whole with salad or antipasti or finely diced to be used as a seasoning, anchovies are one of the industry's favorite not-so-secret secret weapons.
Agostino Recca Anchovies from Sicily are packed in pure olive oil to retain the highest level of flavor and texture. Already in oil, removing the added prep time of traditionally salted anchovies, these Sicilian anchovies will add new depth to any salad, antipasti spread or pasta dish.
If you’re still in need of some inspiration, these anchovies are the perfect complement to sfinciuni—a hearty, rustic Italian bread accompanied by various toppings such as onions, tomatoes, caciocavallo, cooked vegetables, and of course, pecorino cheese.
If you’re one of the many who have never met an anchovy they didn’t like, anchovy juice is every Italian cook’s favorite finishers. Luckily, Agostino Recca's Colatura, or "Anchovy Juice," has been synonymous with quality and freshness for four generations. As a Mediterranean seasoning, made from fresh anchovies, this special ingredient adds depth and salinity to everything from roasted broccoli rabe to pasta.
Photo Courtesy of Agostino Recca
Speaking of pasta, Spaghetti Aglio e Olio is the perfect, simple yet opportunistic dish to truly wow your dinner party. Although no two spaghetti aglio e olio recipes are alike, your spaghetti’s secret weapon is (you guessed it): anchovies. By simply adding a touch of anchovy juice to the olive oil, your Spaghetti Aglio e Olio will have a rich, finishing flavor with some extra (delicious) flare.
Finally, it’s no secret that whole anchovies are held in high esteem by anchovy lovers. By using only the best fillets of yellowfin tuna fished in the Mediterranean Sea, Agostino Recca takes great pride in preserving the prominent flavor and firm texture of this seafood staple. Not to mention, these tuna fillets are produced using dolphin-friendly practices!
For best results, we highly recommend the following practices:
Clearly, there are plenty of ways to add anchovies to any spread, but no matter which side of the anchovy scale you occupy, we can promise you this: a tin of these little fish fillets deserves a spot on your menu, and the Agostino Recca name deserves a special place in your pantry.
Photo Courtesy of Agostino Recca
Though it may be hard for some Americans to understand the importance of Easter for Italians, the upcoming holiday gives us a unique opportunity to further explore Easter the Italian way- complete with its history and culinary traditions.
Easter is celebrated on the first Sunday after the first full moon of spring, and can, therefore, vary from March 22nd to April 25th. The Christian holiday, as you may know, celebrates the Resurrection of Jesus Christ after his death.
The days leading up to Easter in Italy include solemn processions and masses, 'Pasqua,' is a joyful celebration filled with rituals and traditions. However, La Pasquetta, the Monday after Easter Sunday, is also a public holiday throughout Italy. If you ask any Italian (or American-Italian) what their best memory as a child is, they will likely talk about Easter Monday. Pasquetta or 'little Easter' is a time when many families in Italy will head to the country, the beach- typically any spot they deem fit for a traditional picnic complete with salsiccia, artichokes, and more.
Just what would Easter or Easter Monday be without a hearty variety of Italian treats? Keep reading to discover some traditional foods surrounding this holiday.
It's no secret that Italians love to celebrate holidays with food- and Easter is no exception. Luckily, since Easter is the end of the Lenten season, which requires sacrifice and reserve, food plays a big part in the celebrations.
Traditional Easter lunch and dinner foods across Italy may include lamb, goat, and artichokes. The food varies from region to region. But, if you're looking for something to satisfy that sweet tooth, these treats might just do the trick.... and add an Italian flare to your Easter celebration this year!
Leading up to Easter, these delightful chocolate eggs are seen all over Italy. They are made carefully with Italy's best chocolate and wrapped in beautiful, colorful paper. Crack open their shells to reveal a delicious surprise!
Thought to stem from the Arabic word 'quas'at,' meaning bowl, this cake was later adopted by 16th-century nuns who, famous for their pastry skills, transformed it into a Sicilian staple. Today, you can find this delicious Sicilian cake dressed in bakery windows with candied fruit and topped with sweet ricotta or fondant.
Of course we wouldn't have an Italian celebration without the carbs- but it's more than just a tasty addition. Italian Easter Bread is rich with symbolism with some versions baked in the shape of a wreath to symbolize the crown of thorns worn by Jesus, while three pieces of dough braided together represent the three elements of the Holy Trinity.
Depending on the region, however, there are a variety of other options that are shaped or decorated in ways that represent Easter's story.
To start off the day, for example, is the cheese-enriched Italian bread, Crescia al Formaggio. This bread is baked in a tall narrow pan that forces the bread to rise in a dramatic dome shape. Traditionally eaten on Easter morning for breakfast or lunch, it's typically served with Italian sausage or salami, boiled eggs and a glass of red wine.
While Italy offers many traditional Easter breads, the best-known by far is the Colomba. Similar in taste to the renowned panettone, this dove-shaped loaf, which is also meant to symbolize hope, is a native of northern Italy, but available everywhere at Easter time. Colomba is made with sweet candied oranges and Italian honey, perfect as a gift or a centerpiece for the Easter table. You can purchase your Colomba di Pasqua this year and have it delivered straight to your door or Easter celebration from DITALIA.
In Sicily, you can find smaller breads or cookies known as 'Pupa cu L'ova'- a traditional treat that is carefully made and prepared in the days leading up to Easter. These traditional treats are prepared uniquely by each region. With the cherished, colored hard boiled egg in the center, 'Pupa cu L'ova' (or Cuddura) is always beautifully prepared and an exciting element to the celebration.
For this recipe, we chose to go with an orecchiette pasta. Orecchiette, or "little ears", is a shape of pasta from the region of Puglia, Italy. It's delicate form makes it the perfect sauce and condiment- gripping pasta. Di Cuonzo of Puglia, the producer of the orecchiette is based in the small commune of Barletta. Di Cuonzo personally selects every batch of flour used in their pastas, from traditional semolina to their specialty farina arsa, ensuring unrivaled quality and exceptional flavor.
Keep reading for this delicious recipe...
Frantoia Extra Virgin Olive Oil 4-5 tbsp (plus a little extra for finishing)
Chopped Flat leaf (Italian) Parsley ½ cup
Calabrian Peppers or crushed red pepper (3 peppers or ½ tsp red pepper)
Capers in Salt ¼ cup
Villa Reale Semi Dried Cherry Tomatoes
Medium Shrimp (Peeled & Deveined) 1 lb
Garlic Cloves -8 or so (Sliced)
Breadcrumps 3/4 cup
Grated Pecorino Romano Cheese
Lemon cut into wedges
Dry White Wine (Pinot Grigio)
Serves 4 (As a Main Course)
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Within the picturesque landscape of Palermo, Sicily lies a National Park filled with olive groves that are home to the U Crastu olive—an olive so remote, so special that even some natives of Palermo aren’t aware of their existence.
As an offspring of the Nocellara olive—one of the most coveted varieties of olives—these U Crastu olives gave life to DITALIA’s newest specialty olive oil: Olio Tre Casi.
From its history to its harvest, let’s take a look at what makes olive oil one of the most prized possessions of any Italian pantry.
Olives are the earliest crop known to be cultivated by humans, having been grown even before the written language was invented.
Anciently used for a variety of purposes: including lamp fuel, pharmaceutical ointment, and even in rituals for anointing royalty, olive oil has since evolved to become the backbone of authentic Mediterranean cooking.
Today, olives are cultivated and commercially produced on more than 23 million acres in the Mediterranean basin as well as some new plantings in areas such as Chile, Argentina, South Africa, and Australia.
Despite their noble history and legendary reputation, the olive tree (to some) may appear to be ordinary at best. However, when it comes to harvesting its fruit, it’s no simple task.
To harvest olives at the right time, olives are typically picked in October through early November—right when the fruit’s color turns from green to a purplish hue. Perfecting when to pick the olives is how producers are able to get the most health benefits from the olive—more polyphenols, good fat, etc.
Then, like the Olive Oil Times (yes, that’s real) notes: “Extra virgin olive oil is made by crushing fruit and extracting the juice. Nothing else.” However, there are a few more steps involved in making extra virgin olive oil than simply squishing a few olives then bottling the oil.
Once picked, the olives go to press right away. Essentially, high-quality olives should be sent to be pressed between 9-16 hours after being picked. If you wait much longer, you will get more oil from them, but they start losing their nutritional values.
Experts agree that olive oil—especially extra virgin olive oil—is good for you, providing a variety of health benefits. But when it comes to flavor, just like with any food, every person’s palette and preference is different. The ‘best’ olive oil is typically subjective, but there are a few things that separate the high-quality olive oils from the rest.
Unlike fine wine, olive oil isn’t meant to be aged. Which is why the two most important things to note are the year of harvest and "best before" date. This is because flavor continues to altar from the moment it’s pressed, so ‘great’ olive oils tend to have a shelf life of 24-30 months. That being said, if the back of the label doesn't list a harvest date...you may consider putting that bottle back on the shelf.
Typically, good olive oil will have 1 percent or less acidity level, whereas higher-quality olive oils are often below this—possibly around a .23 acidity level. Anything with an acidity level of 3 percent or higher would qualify as virgin olive oil rather than extra virgin. You may also want to see which brands have a high rating (around 6.5 or above) for organoleptic qualities—meaning how good it smells, tastes and looks.
Color isn't necessarily a tell-all when it comes to quality olive oil. Although you should be worried if it's not green or yellow, there are ways to add color to olive oil to make it look deeper and richer. While this may work at first sight, you can’t use tricks when it comes to smell. For example, think of the feeling you get when you take in the aroma of freshly cut herbs or tomatoes. After your taste buds, your nose will always be the next best judge of high-quality olive oil.
'A great producer is going to have their own olives, know everything about them, pick them at their prime and get them to press between 9-16 hours,’ says Vince Di Piazza. Which is exactly what three families in the mountains of Madonie, Sicily have been doing for centuries.
On a trip to Sicily, Vince Di Piazza, head of DITALIA Fine Italian Imports, discovered a uniquely exquisite olive oil, Olio Tre Casi; cultivated by the La Plena, Giaimo, and Zito families. Nestled in Palermo among 4000 acres of natural forest, the Olio Tre Casi is made from the rare U Crastu olive, which grows only on the cliffs of Madonie.
Today, DITALIA is thrilled to bring this extra virgin olive oil to America for the first time. Cold-pressed from 100% organic U Crastu olives, this is truly an extra virgin olive oil like no other.
As a family-owned company, not only are we proud to bring our customers something so profoundly special, we are also honored to support small, farmer cultivations like those of the La Plenas, Giaimos and Zitos—and we hope you will, too!
Way back when, Romans celebrated the winter solstice with the feast of Saturnalia. This feast honored Saturn, the god of seed and sowing, as well as Opalia, the goddess of plenty. They also celebrated the feast of Lupercalia, a feast of fertility in February. These feasts were all celebrated with a lot of food, dancing, and overall fun. As the Christian religion grew and grew in Italy, these feasts transitioned into the pre-Easter celebrations that we now know as Mardis Gras, or Carnevale in Italy.
Today in Italy, Carnevale is known as the celebration leading up to Ash Wednesday, which marks the beginning of the Christian, 40 day lent, a period of fasting and preparation for Easter. Celebrations for Carnevale are held all over Italy, with some of the biggest festivities taking place in Venice and Milan. Carnevale in Italy is celebrated with live music, street performances, food, dancing, and elaborate costumes and masks. While some of the biggest celebrations happen in the few days before Ash Wednesday, this celebration is enjoyed in the 4-5 weeks leading up to Ash Wednesday. Many people from around the world now travel to Italian cities during Carnevale to experience this extravagant, lively celebration.
Carnevale is a time to indulge. Sticking with this theme, the food is known for being sweet, rich, and hearty. Dishes that often will not be enjoyed during lent, are enjoyed during Carnevale. A few traditional Carnevale dishes include lasagna, gnocchi, sweet ravioli filled with ricotta, Sicilian pignolata, and Venetian galani.
Venetian Galani
Sicilian Pignolata
While we can't fly to Italy every year for this celebration, there are a few ways to bring a little Carnevale to our Mardis Gras celebrations. The best way to do this, through food of course! So throw on a fun mask, enjoy some Carnevale-Inspired food and enjoy!
These light, gluten-free lasagna sheets are made of only corn and rice flour have a simple, balanced flavor. The perfect thickness to create northern Italy’s classic dish -- lasagna. They par-cook beautifully, and are forgiving and easy to layer. Try using gluten free lasagna sheets to make pasta rolls with your favorite ingredients.
Bio Alimenta's gluten free gnocchi simply substitutes rice flour for wheat flour. The difference is subtle - these rice gnocchi are light and delicate, but have a "potato-like" flavor. These delicious gnocchi cook in just two minutes. Toss in pesto or your favorite red sauce!
We went back to our Sicilian roots to discover these cannoli shells. Handmade in San Giuseppe, Sicily, these famous Sicilian cannoli shells are produced in small batches, with rich cocoa mixed into the dough. All enrobed in a semi-sweet chocolate. Simply the best. For those non-chocolate lovers, these shells also available without chocolate. Mix fresh ricotta, powdered sugar, vanilla, and orange zest for a simple and easy filling. Fill ricotta shells, add an amarena cherry at each side, and experience a little taste of heaven!
Do you celebrate Carnevale? Share your traditions in the comments below!
]]>Almost any long cut of pasta will do, but right now, our favorite is Organic Pici Toscani by Sogno Toscano. Sogno Toscano has a small family farm in Bolgheri, Tuscany. Sogno Toscano prides itself on its authentically and traditionally prepared ingredients, and is dedicated to improving their product selections based on Italian cultural traditions.
Pici, a traditional Tuscan pasta, is often prepared with a traditional cacio e pepe or ragu. Produced with high quality 100% durum wheat semolina from the Orcia valley and extracted by bronze dyes, the Pici are slowed dried, then hand packed. The pasta cook time of around 20 minutes will create the perfect "al dente" pasta that will hold the sauce like no other pasta you have had before. If the vegan lemon cream sauce isn't in the cards for you, this Pici pasta is also perfect tossed with some Extra Virgin Olive Oil and garlic.
There are many variations of lemon pasta. Many recipes call for heavy cream, but we wanted to give cashew cream sauce a try. You can always substitute the cashew cream for heavy cream with this recipe. We were pleasantly surprised that we were able to accomplish the same creamy flavor without the dairy to create this vegan option. The flavor magic happens when dressing the sauce with the bright lemon flavor of fresh lemons and our Lemon-Infused Extra Virgin Olive Oil from Frantoio D'Orazio. Infused olive oils are perfect for creating an additional layer of flavor when creating a dish using the fresh version of infused oil. We love the Frantoio D'Orazio family. They are a small producer of not only high quality Extra Virgin Olive Oils, but also infused olive oils from the countryside region of Puglia.
The combination of the bright lemon flavor mixed with the warm creamy sauce is an addicting combination that we are sure you will love.
Serves 4-6
17 oz Organic Pici Toscani
1 cup raw cashews (or 1 cup heavy cream)
1 tablespoon Lemon-Infused Extra Virgin Olive Oil
Zest of One Lemon
Juice of 2-3 large lemons
1 cup water
2 cloves garlic
Salt and Pepper to taste
2 - 3 tablespoons of grated Parmigiano Reggiano (optional)
10 oz package English Peas (can also substitute normal peas or asparagus)
1. Add 1 cup raw cashews to boiling water and boil for 30 minutes.
2. Add boiled cashews, lemon zest, lemon juice, Lemon-Infused Extra Virgin Olive Oil, salt, pepper, garlic, 2 tablespoons Parmigiano Reggiano (optional), and 1 cup water to blender. Blend until smooth. (You may need to add more water to get to desired consistency)
3. Transfer lemon cream sauce to saucepan over low heat until ready to serve. Stir every so often.
4. Add Organic Pici Toscani to salted boiling water. This pasta takes a bit longer to cook than others, so stir every so often and leave in water for about 20-23 minutes.
5. If you choose to add English peas or asparagus, boil for approximately 5 minutes.
6. Drain peas and sautee with garlic and olive oil for additional 2-3 minutes.
7. Once pasta is ready, drain, add back into pot and add a few tablespoons of lemon cream sauce.
8. Stir in lemon cream sauce. Add more or less dependent on desired amount. You will have some extra cream sauce.
9. Serve pasta topped with peas and Parmigiano Reggiano. (If you are sticking with the vegan trend, leave out the Parmigiano)
10. Drizzle with a Lemon-Infused Extra Virgin Olive Oil, Mangia and Enjoy!
Looking for more specialty pastas? Check out of variety of imported Italian Pasta.
Did you enjoy this article? Let us know in the comments below!
]]>As the festive season is fast approaching, it is time to begin thinking about what gifts you'll be getting your loved ones. And, of course, the next best thing to having Christmas in Italy is having an Italian style Christmas at home, complete with Italian presents under the tree. So, rather than another pair of socks or a box of sweaters, why not give your loved ones something they'll truly cherish? In our opinion, there's no better gift to receive than a little taste of Italy!
]]>So, rather than another pair of socks or a box of sweaters, why not give your loved ones something they'll truly cherish? In our opinion, there's no better gift to receive than a little taste of Italy!
Whether you're looking for a stocking stuffer, a single present, or some items to put together for your own gift basket, here's what to get all the Italian food lovers on your list this year.
"The month of December is the time most are spending with family and friends and sending the ones in different cities some special bites to let them know you are thinking about them. Regardless of the cultural food inspiration and traditions, celebrating with some specialty foods from near and afar will be a part of the celebration" - Vince Di Piazza, Founder of DITALIA
For the home cook in your life, look no further than this Italian Risotto Gift Box. Filled with everything you need to create the perfect mushroom and truffle risotto, it's enough to turn anyone's kitchen into a corner bistro.
While all Italian get-togethers are nothing short of extraordinary, the best gift to give a true entertainer is this Perfect Party set. This special set of 13 contains everything from traditional favorites like Volpi Pinot Grigio Salami and Aurrichio Provolone to exciting specialties like Nduja Spicy Spreadable Salami, sundried tomato rolls with pecorino cheese. Basically, it's the definition of the gift that keeps on giving.
This grandiose gift basket arrives meticulously prepared in a wire gift basket that has a generous assortment of Italian staples including Tuscan pasta and extra virgin olive oil, puttanesca sauce from Abruzzo, Cacio e Pepe Tarallini crackers from Puglia, Volpi Pepperoni, and marinated grilled olives from Marche.
Whether the snack lover is in your family or a co-worker at the office, the Snackiceddu "Snack" Gift Box puts all other snacks that came before it to shame. Inside this not-so-little red box, you'll find an assortment of salami, crispy bruschette, Sicilian olives, sun-dried tomatoes and amaretti cookie crumble bark- otherwise known to all Italians as "the snacking essentials".
To really have coffee the Italian way, you will want to give your coffee connoisseur the full Italian espresso experience. If you really want to do right by the caffeine-lover in your life, we highly recommend this rich, Italian Espresso Gift Set.
Filled with Antica Tosteria di Modena's bean blends to make a truly Italian artisanal espresso paired with Sartorelli's famed hazelnut biscotti thins, this gift set includes everything they might need to greet the day like a true Italian!
For the sweet person in your life, there's no better option than the Almond Glazed Panettone with Torrone Nougat. This special panettone pairs crunch honey-almond nougat from Cologna Veneta with a soft, traditional panettone. The pieces of torrone nougat melt while the panettone bakes, releasing honey and soft almond flavors. With Panettone being a signature staple of Italian Christmas, it's a gift so sweet and delicious even Babbo Natale (Italy's Santa Claus) will want to steal a bite.
One tip that can never steer you wrong is to give priority to quality over quantity- which is why, rather than stocking up at your local grocery store, we suggest this Casina Rossa Sea Salt Gift Pack!
Inside, your salt lover will find the award-winning Truffle & Salt, along with Fennel & Salt, Saffron & Salt, Fiori & Salt, Porcini & Salt, and Herb & Salt- all in an elegant, eye-catching package. As an introduction to the finest lines of artisan salts, this is both the perfect gift and the perfect addition to any pantry.
One of Italy's greatest gifts to the Christmas season besides the Neapolitan carol "Tu Scendi Dalle Stelle" is undoubtedly the food. And, while being home for the holidays may temporarily cure your college student's homesickness, it's tough to make up for missing home-cooked meals. Luckily, this Sunday Sugo Gift Box gets pretty close.
With one of our favorite cuts of pasta paired alongside a traditional Abruzzese Sugo and Frantoio D'Orazio Extra Virgin Olive Oil for finishing, this gift box is the perfect present for anyone longing for a little taste of home.
Last but not least, let's not forget about a gift for you! After all that generosity, you've earned the right to treat yourself, too. We offer an abundance of true Italian specialty items that can fulfill any kind of craving. Whether it's a small something for you or a gift basket to share with friends and family, DITALIA has everything you need for the upcoming holiday festivities!
3 lbs of Bottega DITALIA Sicilian Style Sausage
1.1 lb box of Organic Toasted Fregola Sarda Wheat Pasta
2 10 oz boxes of frozen chopped spinach, defrosted and drained
6 eggs, beaten
1 14 oz bag of herbed stuffing
2-3 cups of chicken broth
Salt and Pepper to taste
1. Cook Organic Toasted Fregola Sarda Wheat Pasta. Once cooked, drain pasta and set it aside to cool. You can also substitute this pasta for another small noodle such as Orecchiette.
2. Take Italian Sausage and crumble into smaller pieces. Add to large saute pan and season with salt and pepper.
3. Preheat oven to 350 degrees.
4. Once sausage is cooked thoroughly, add it to coked pasta in a mixing bowl.
5. Add in chopped spinach and herbed stuffing. Stir until evenly mixed.
6. Season with salt and pepper to taste.
7. Add beaten eggs and mix thoroughly.
8. Pour mixture into lightly greased baking dish (may take more than one) and add chicken stock.
9. Cover stuffing and place in oven for approximately 30 minutes until stuffing starts to brown.
10. After 30 minutes, take cover off of casserole and let cook for another 5 - 10 minutes until top appears crunchy and golden brown.
7. Remove from oven and top with grated Parmigiano Reggiano before serving.
If you make this ahead of time, reheat before serving for best results. Add chicken broth and warm up in oven for 25 minutes covered.
We understand how important it is to create a lasting impression for your associates and clients. Whether you are a small business or an enterprise level company with employees located across the USA, we love creating unique Italian gourmet gifts that not only showcase some of the finest Italian imported foods, but showcase the essence of your company at the same time. Treat your clients, colleagues, and employees with Italian bites that will leave a long lasting impression far after the food has been devoured.
For more information or to place a customized order please contact Francesca at francesca@ditalia.com or chat us directly at ditalia.com.
]]>Growing up in an Italian-American household, it is not unusual for children to grow up thinking spiedini or pasta al forno (baked pasta) were typical dishes found at every family's Thanksgiving. This is most likely because the first generation Italian-Americans were very unfamiliar with turkey when they moved to the US. Turkey is not easy to find in Italy. As these families continued to grow and further embrace American traditions, turkey has been added to the Italian Thanksgiving menu. Don't completely scratch the pasta though!
The Italian mindset aligns with the traditional Thanksgiving mindset being that the more food the better! Thanksgiving is statistically America's second favorite holiday (Christmas continually taking the 1st place spot). Whether you are looking to add a new dish to this top ranking holiday, or if you are just curious how Italian's take on Thanksgiving, read on to discover a few of our favorite dishes to include in an Italian Thanksgiving menu.
Time to get creative. Everyone has arrived to the Thanksgiving celebration with empty stomachs, the turkey is still in the oven, it is not dinner time yet. What do you do? Keep everyone happy with a great display of antipasti.
The key to a great antipasti spread is variety. A few types of salami, cheese, olives, spreads, and crackers and you are good to go. This encourages everyone to try something new while also working as a great conversation starter surrounding what everything is! Arrange them beautifully on a board and watch them slowly disappear over great conversation. Our Ottimo Festa Set includes 3 cured salume, 5 cheeses ranging in texture ,flavor, and age, breadsticks, crackers and 3 antipasti vegetables and spreads.
These easy to make bruschetta will go fast! We love this recipe because it is so delicious, simple... and you don't need a fig tree in your backyard to pull it off! This recipe features one of our favorite products, Villa Reale Sicilian Fig Jam. Made using the highest quality figs grown on the island of Sicily, this fig jam delivers a perfect earthy, rich fig flavor.
For a 12 to 15 lb turkey, add 1 lb of Volpi Pancetta to a food processor and pulse until it forms a paste. Add to a bowl with about 10 minced cloves of garlic, the zest of 4 lemons, 1/2 cup of chopped parsley, red pepper flakes to taste, and 3 tablespoons of chopped capers. Mix together. Add pancetta mix evenly under the turkey skin. Baste turkey, cook accordingly and enjoy the Italian flare your Pancetta Turkey has to offer.
It is no secret that mashed potatoes are a Thanksgiving staple. This year, bring out your favorite mashed potato recipe, add in a few tablespoons of Parmigiano Reggiano, and experience perfection. This small enhancement of an otherwise traditional side dish will have everyone asking, "what is your secret?"
You read that right! Arancini makes for a great Thanksgiving side dish. Thanksgiving is famous for comfort food that warms you up and nourishes your soul. Arancini are the ultimate comfort food! We recommend making 2 arancini per person, these creamy, delicious rice balls go fast!
In Sicily, handmade marzipan is a beloved holiday tradition. Fratelli Motta's Frutta Martorana marzipan are formed in the shape of miniature fruits and vegetables and hand-painted. Guaranteed to add a touch of color and sweetness to any holiday celebration.
Panettone has been a hallmark of Italian holiday celebrations for centuries, and Thanksgiving is no exception. In addition to the pumpkin pie, Panettone is a staple at Italian Thanksgivings. We have a panettone that will satisfy everyone's tastebuds. From traditional to salted caramel, limoncello, and amaretto, there is something for everyone. New to panettone? Discover more about the history of this traditional cake here.
Get a head start on your holiday shopping with DITALIA.
We understand how important it is to create a lasting impression for your associates and clients. Whether you are a small business or an enterprise level company with employees located across the USA, we love creating unique Italian gourmet gifts that not only showcase some of the finest Italian imported foods, but showcase the essence of your company at the same time. Treat your clients, colleagues, and employees with Italian bites that will leave a long lasting impression far after the food has been devoured.
For more information or to place a customized order please contact Francesca at francesca@ditalia.com or chat us directly at ditalia.com.
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Linguine, fettuccine, spaghetti, tortellini—you name it; the types of pastas (like all good things) are endless. And although we think every day should be National Pasta Day, there is one day devoted to this classic, hearty dish - and it’s coming up on October 17th. So, as if we even needed another reason to celebrate pasta, here’s how to honor National Pasta Day the best way—Italian style.
]]>So, as if we even needed another reason to celebrate pasta, here’s how to honor National Pasta Day the best way—Italian style.
It seems only fair to start off with the predecessor of a classic, fan favorite—mac and cheese. Though its literal meaning is ‘cheese and pepper,’ Cacio e Pepe is so much more than its seemingly simple ingredients.
Once you choose your pasta (we recommend egg tagliatelle, bucatini, or spaghetti), the key to mastering this dish lies in perfecting the sauce. The secret? Skillfully mixing the pepper and Pecorino cheese with the pasta’s hot cooking water to soften the cheese. Once melted, you’ll have an irresistibly creamy sauce to coat each strand.
Though Americans love spotting the word ‘Bolognese’ on a menu, you wouldn’t find it in Italy. In fact, depending on where your nonna is from, you probably know this thick meat sauce as a Ragu. As a variation of Ragu, Ragu alla Bolognese or Bolognese sauce is the most popular version of Ragu and is a long-cooked, meat-based sauce.
With tomatoes as one of its main ingredients, this pasta is also simmered with finely chopped onion, parsley and celery. Combine your slow-cooked, rich red sauce with a fresh pasta such as tagliatelle or fettuccine for a pasta sure to make even your nonna proud.
Meat, eggs, cheese—meet pasta. Pasta, meet your favorite ingredients. For pasta carbonara, the main ingredient is egg yolk, which is paired with pancetta (some recipes use bacon) and Pecorino cheese - sometimes also mixed with Parmigiano Reggiano. While spaghetti or tagliatelle are the traditional choices for this velvety sauce, feel free to go alla carbonara with other noodles such as rigatoni or fusilloni.
Another quick recipe, pasta puttanesca, doubles as the perfect dish for large groups or a starter with a few friends. Made with ingredients you likely already have on hand, this aromatic melange includes tomatoes, capers, anchovies, and olives to give it its unique flavor. Combine your puttanesca sauce with an angel hair pasta or spaghetti for a quick, savory pasta your palate will swoon over.
Pasta al pomodoro (pasta with tomato sauce) is the most classic of all Italian first courses. More than just a symbol of Italian cuisine, pomodoro is the mother lode of pasta sauces and a part of the national identity. For a quick, crowd-pleasing dinner, you can buy your pomodoro sauce or make it yourself!
Using high-quality tomoatoes, puree them in a blender and add 1/2 cup of the pasta water back into the sauce, pair with spaghetti or bucatini and voila! Sometimes the most simple things in life are the best, and this sugo is definitely a sensory experience you’ll never forget.
At Ditalia, we know the holiday season can get a little hectic. That’s why we make things easy with everything you need to celebrate National Pasta Day - straight to your door! Experience the best of artisan pasta and sauces with this delightful 7 piece gift basket. This introduction to Italian pasta includes select sauces from the Casina Rossa Collection and hand-made pastas such as Liguria and Puglia. Finding this gift basket on your doorstep feels like a holiday in itself!
]]>In addition to lemons, olives, and almonds, figs are an integral part of Sicilian food culture. Dating back to historic times, figs have grown wildly across Sicily. Known to be native to western Asia, and eastern Mediterranean, these fruits are now sought after and cultivated. Today in Sicily, two types of figs are grown, the "Italian White," known for its outside greenish color and the "Italian Black," known for its deep purple color. Both figs ripen near the end of July and through September. The result of the ripened fruit is a rich, soft, sweet, honey-like flavor. Marked by hints of berry, this fruit makes for the perfect ingredient for many Sicilian dishes.
First and foremost, this fruit is delicious to simply eat alone. However, if you are looking to get creative, there are many other ways figs can be enjoyed. Combine a fresh fig with your favorite aged cheese (Parmigiano Reggiano is our pick!) and enjoy it as a savory snack. Preserve it and make fig jam to be used on fresh bread or alongside chicken or steak. Top your pizza with figs and bacon for a savory experience unlike any other. Dry and preserve figs to later create the ultimate Italian Christmas cookie, cuccidati. You may be getting the point, the possibilities of figs are endlessly delicious.
This brings us to the recipe at hand... Fig and Prosciutto Bruschetta. We love this recipe because it is so delicious, simple... and you don't need a fig tree in your backyard to pull it off! This recipe features one of our favorite products, Villa Reale Sicilian Fig Jam. Made using the highest quality figs grown on the island of Sicily, this fig jam delivers a perfect earthy, rich fig flavor. We love whipping this up as a little snack (we are all about the snackiceddu) or as part of an antipasti platter before guests come over. Read on and enjoy!
Fresh sliced bread
Parsley
Lemon Juice
Garlic Infused Extra Virgin Olive Oil
Il Forteto Pecorino Stagionato with Black Pepper is produced in the farming town of Mugello near Florence and Tuscany. A delicious sheep's milk Pecorino aged for three months (Stagionato). The aging gives the cheese a firm texture and a nutty, slightly herbaceous flavor, all complemented by subtly piquant black peppercorns scattered throughout the cheese.
La Casearia Ubriaco di Raboso is made from cow's milk and is soaked in Raboso wine from Veneto. The cheese is aged for a total of 12 months. Underneath Ubriaco di Raboso's deep violet-hued rind lies a semi-hard, pale yellow paste with small make holes scattered throughout. Aromas of red wine, with flavors of blackberry and sour cherry, finishing with a spicy, yet mild tang.
Originally from southern Italy, Caciocavallo translates to "cheese on horseback" and is said to date back to the 14th century. Today's caciocavallo is made from 100% cow's milk and is produced using methods similar to provolone. It has a mild, slightly salty flavor and is firm with a smooth texture. It is excellent paired with Castelvetrano Sicilian olives and Volpi Salami.
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Who says burgers aren't Italian? Try out three delicious recipes, inspired by Italian ingredients and rooted in true juicy, savory burger tradition.
Spiedini are an Italian favorite, often made for special occasions. Every Italian family has their own methodology of making these fan favorites, and this unique twist on the dish will leave them wanting more! This burger brings you the traditional spiedini flavors from the breadcrumbs to the savory cheese.
5 oz beef patties seasoned with salt, pepper and garlic powder, eggs, breadcrumbs, Prosciutto , Asiago Fresco , Sundried Tomatoes, Artisan Style Rolls
Salsiccia is Italian sausage often served grilled alone, on a sandwich, or sliced up in pasta. Ditalia’s exclusive salsiccia is made with high quality pork, pecorino romano cheese, fennel, spices and wine. Does your dad love salsiccia? This unique salsiccia burger will not disappoint.
What You Need:
Bottega Ditalia Salsiccia (casing removed and formed into 5 oz patties), Grilled Peppers, Grilled Onions, Cattani Olivewood Aged Balsamic, Artisan Style Rolls
Pancetta is often described as Italian bacon. It is perfectly salty, crispy when cooked, and pairs well in pasta, with vegetables, or wrapped around meat. Once you try this simple swap of ingredients from the classic bacon cheeseburger, you will not be able to go back.
5 oz Beef patties seasoned with salt, pepper, and garlic powder, Lovera’s Traditional Caciocavera, Crispy Volpi Pancetta, Artisan Style Rolls
Next to every perfect burger is the perfect side. These potato wedges are delicious and easy to make. Don’t forget to ditch the ketchup and surprise your dad with this spicy aioli made with nduja, originating from Calabria, Italy.
Russet Potatoes, Salt and Pepper, Parmigiano Reggiano, 1 cup Mayo , 2 oz Salume Beddu Nduja
Preheat oven to 450*F. Cut your potatoes into wedges. Spray baking sheet with cooking oil. Place wedges 1 in apart on baking sheet. Place in Preheated oven for 17-20 minutes. When they turn golden brown, remove and add salt and pepper to liking. Top off by grating the Parmigiano Reggiano over the wedges.
Mix 1 cup of mayonnaise with 2 oz of Salume Beddu Nduja. Mix together. Add more Nduja to taste. Be careful, it can get hot quick! Let sit for 30 minutes or longer before serving.
]]>These ‘little snacks’ cover everything from flavorful meats and cheeses to artichokes and olives and even a few refreshments to wash them down. And, whether you’re hosting five people or fifty - no matter which snackiceddu you choose, one thing’s for certain: they will all be crowd-pleasers.
Ready to start planning your menu? Read further for ideas on refreshing drinks and savory snacks for your next Italian get-together.
It wouldn’t be a true Italian meal without some small bites and snacks before dinner. As Sicilian-American slang for a little snack, it’s only fair that we deem Prosciutto and cheese our go-to snackiceddu. But, this isn’t just an average get-together—it’s an Italian get-together, and that means the standards are much higher.
Luckily, that’s where Volpi Roltini Singles come in. This genius little snack packs a flavorful punch by combining traditional cured meats like Prosciutto, Spicy Salami or Pepperoni with fresh mozzarella...all in a convenient bite-sized Roltini. With a savory snack that you can eat and talk with at the same time, it’s sure to be 100% Italiano-approved.
You can also never go wrong with adding olives or olive-based items to your antipasti platter. And green olives, especially Castelvetrano Olives, are a perfect way to round out your guest’s palette. Subtly rich with hints of sweet, salty and buttery, this simple addition takes your appetizer from average - straight to the heart of western Sicily.
To take things a step further, you can try this Olive Scaciati Recipe:
INGREDIENTS
DIRECTIONS
Step 1: Wash olives, and drain. Gently pound each olive with a wooden mallet to open. (Don't mash, and don't remove pit.) Place olives and celery in a large bowl.
Step 2: Whisk together the olive oil, oregano, pepper, white wine vinegar, crushed red pepper and garlic cloves until blended; then pour over olive mixture, tossing to coat.
Step 3: Cover and chill 8 hours. Or, refrigerate up to 1 month. Serve at room temperature.
‘Tis the season for eating cheese (because, of course, every season is) but, with just the right heavenly spread of cheese, you can make your guests feel as if eating them is a holiday in itself.
Of course, any cheese or charcuterie will be a great addition to your spread, but you truly can’t go wrong with a creamy cheese like Asiago or Caciocavera. Crafted from a blend of cow and goat's milk, Caciocavera is truly a unique experience in the world of cheese. As a cross between smooth mozzarella and the earthy depth of provolone, it’s the perfect guest to your antipasti table.
You can also add a little extra love by including Terre di Puglia Tarralini— snack-friendly, bite-sized versions of the classic Taralli cracker. Seasoned with garlic oil and hot red pepper, our Tarallini Aglio Olio E Peperoncino will have everyone saying ‘buonissimo’ in-between bites.
Of course, you can’t have an Italian gathering without a couple bottles of fine wine and an assortment of other refreshments. But, if you really want to show off your host/hostess skills, try adding drinks with Lemoncocco to the list. Inspired by the distinctive lemon and coconut stands found along the cobblestone streets of Rome, Lemoncocco cocktails are the perfect way to wash down small snacks and whet your guest’s appetite.
For example, you can try this simple Lemoncocco Inspired Aperol Spritz:
INGREDIENTS
DIRECTIONS
In the end, your menu is completely up to you. But, with any combination of these small bites, snacks and refreshments, we can tell you that you’re sure to leave any of your Italian friends happy, well-fed and reminiscing of home.
Attending an upcoming get-together rather than hosting? Try our Antipasti gift sets that are sure to make any crowd of hungry Italians swoon.
Because it’s Ferragosto, of course.
Amid the dog days of summer, Ferragosto celebrates the peak of summer, which presents the perfect opportunity to escape the summer heat with one (big) hurrah. Celebrations including concerts, outdoor festivals, trips to the beach, and FOOD with festivities often stretching past just one day.
With this holiday fast-approaching, here’s what you need to know to celebrate like a true Italian.
Dating back centuries, the holiday also traditionally marked the end of harvest season and a time of rest after a long period of tiring agricultural labor. Derived from the Latin “Feriae Augusti” (or, festivals of Augustus), which included many ancient traditions that are still alive today.
During these celebrations, horse races were organized across the Empire - one of the many traditions that have remained relatively unchanged. Today, Siena fills with locals and visitors to watch “Il Palio” - the historic horse race in the central Piazza del Campo of the medieval Tuscan town. Similarly, Roma comes alive for a city-wide party known as Gran Ballo di Ferragosto, during which every space is dedicated to dancing.
Ferragosto also coincides with the major Catholic feast of the Assumption of Mary, where the Catholic church celebrates the Blessed Virgin Mary’s ascent to heaven after her life on Earth. While its origins date back to pre-Christian times, the Catholic church has still adopted August 15 as Assumption Day.
During this public holiday, Italians will celebrate with religious processions, festivals with live music, parties on the beach and, of course, great food.
Ferragosto is the picture-perfect day away from work. A day where you’re surrounded by friends, loved ones and food—lots and lots of food. So, while you may be wondering why anyone would choose to celebrate during the hottest time of the year, the food you’ll find at Ferragosto serves as reason enough.
So, what’s on the menu?
An exciting assortment of olives, cheese, meats and fresh bread.
Shop Antipasti Sets & Pairings
“Bread salad” mixed with summer seasonal vegetables including heirloom tomatoes, onions, and basil, seasoned with red wine vinegar and an abundant amount of extra virgin olive oil.
Shop Red Wine Vinegar and Extra Virgin Olive Oil
Fresh Italian sausage, enjoyed grilled outside and topped with fresh lemon.
Rice-stuffed tomatoes with minced garlic and coarsely torn basil leaves.
While these are only a few of the items you might see on the menu at Ferragosto - let’s be honest, we already know that whatever else you come across will be equally amazing. After all, if you’re going to be in Italy, you better eat like an Italian while you’re there.
Although it’s no new information that Italians head to the coast in the summer - on Ferragosto, essentially the entire area slaps a sign outside their store window: “Closed.” If you’re planning on heading to Italy around the 15th (and, especially if you’re setting sail to the Italian islands like Sardinia, Sicily or Capri), prepare yourself for closed shops and crowded beaches.
Ferragosto is a time for generations to come together and eat and party all day into the night hours. A holiday where everyone is welcome.
So, last but not least - join in!
This holiday is just as much a part of daily life today as it has been for the last two millennia. No matter where you are—whether it be the Italian coast or still in the states—you have everything you need to celebrate in true, Italian spirit.
Hosting a get-together for Ferragosto? Check out our website for an assortment of foods perfect for the occasion!
]]>Watermelon is at its peak freshness during summer and we can’t get enough this year. This dish is perfect for anyone who craves a great sweet and salty combo. Watermelon is often enjoyed with cheeses like feta and goat cheese. We took this idea, put an Italian twist on it, and the result just might top the original inspiration. This recipe is perfect as an appetizer, side dish, or little snack. Make the watermelon bites into skewers, or plate as a salad and enjoy.
¼ Average Size Watermelon, cut into 1 inch cubes
4 ounce wedge Pecorino Toscano, cut into thin 1 inch slices
3 ounces Volpi Prosciutto, cut into 1 inch pieces
Malpighi Saporoso Riserva Balsamic Vinegar (to taste)
Fresh Ground Pepper (to taste)
Arrange cubed watermelon onto a large plate. Top with a slice of Pecorino Toscano and Volpi Prosciutto. Finish with fresh ground pepper and a drizzle of balsamic vinegar. If you choose to serve as a salad, leave as is. If you choose to make as an appetizer, secure with a wooden appetizer skewer.
Recipe makes 40-50 skewers
This recipe is as simple as it sounds! Balsamic Gelato enhances the balsamic to a sweetness not usually experienced in typical balsamic recipes. For this recipe, we are using a simple vanilla gelato, but a balsamic drizzle goes great on chocolate, hazelnut, and chocolate chip as well. Topped with fresh fruit, this dessert is sophisticated and refreshing.
3 scoops of favorite gelato or ice cream
Balsamic Vinegar (to taste)
Fresh Fruit (optional)
Ritrovo Organic Rasberry Balsamic Vinegar
Ritrovo Organic Apple Balsamic Vinegar
Malpighi Saporoso Riserva Balsamic Vinegar
Scoop gelato of choice into a bowl. Top with fresh fruit such as strawberries, peaches, or rasberries. Finish off with a drizzle of balsamic and enjoy!
Inspired by DITALIA guru Vince Di Piazza's daughter Lia, avocado with balsamic is the ultimate treat. Avocado addictions are showing no signs of slowing down, and just when we thought it couldn't get any better, it did. Lia recommends this healthy combo be enjoyed at breakfast, lunch, dinner, or a midday snackiceddu.
1 Ripe Avocado
Malpighi Saporoso Riserva Balsamic Vinegar (to taste)
Piranske Soline Fior di Sale "Salt Flowers" (to taste)
Simply slice your avocado in half, and gently use a knife to cut into slices, keeping the avocado within the rind. Top with salt. Add a drizzle of balsamic and enjoy. For variation, try topping with Parmigiano Reggiano!
We couldn't get through a whole balsamic article without providing a new balsamic vinaigrette. Tomato Balsamic by Ritrovo Selections has an invigorating sweet and savory flavor. Its rich, unique flavor is best used in dishes complimented by the flavor of tomatoes.
1 tablespoon Ritrovo Selections Organic Tomato Balsamic Vinegar
3 tablespoons Olio Tre Casi Organic Extra Virgin Olive Oil
Salt and Pepper (to taste)
Tomato Balsamic Vinaigrette is so simple, yet it adds a new dynamic flavor to an otherwise original dressing. This vinaigrette works on essentially everything from salads, to seafood dishes, meat and more. Next time you go to pull the ketchup out of the fridge, try swapping for a drizzle of this vinaigrette, you won't be disappointed!
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Known for its bold, rich, refreshing flavor, granita di caffé, or frozen espresso, is a Sicilian summer favorite. This perfect refresher combats the heat and humidity of summer with gusto. Made without milk or cream, this granita is light, perfect to transport in a cooler and enjoy at the beach or outside at a picnic. Make this icy espresso treat in bulk, throw it in the freezer and enjoy it all summer long!
This simple recipe calls for only 3 ingredients: a strong, full-bodied espresso, sugar, and water. For this recipe, we use Geraci whole bean espresso, produced in San Giuseppe, Sicily. This blend is made of arabica and robusta beans which creates a balanced espresso, rich in flavor and perfect for this granita. Once you learn how to make Granita di Caffé, it'll quickly enter your summer rotation!
Serves 6 - 8
Geraci Whole Bean Espresso (3 cups, approximately 9 shots)
½ cup of sugar (increase or decrease depending on level of sweetness preferred)
1 cup of water
Chicken Piccata is a perennial favorite across Italy, but becomes especially irresistible in the spring. Simple, yet bursting with the flavors of fresh lemon juice, rich chicken stock, and capers, Chicken Piccata is easy enough to make on a weeknight, and special enough to serve at a dinner party.
After cooking Chicken Piccata once or twice, you'll soon become familiar with its simple steps and flavors. Our take on the classic Chicken Piccata recipe adds even more depth of flavor, featuring aromatic Salted Capers and a few drops of rich, tangy Organic Citrus Balsamic Vinegar from Ritrovo Selections. This dish pairs nicely with sautéed spinach and spaghetti tossed with sautéed garlic, chopped parsley, Parmigiano Reggiano, and extra virgin olive oil.
Serves 4
Two large chicken breasts (sliced 1/2 inch thick)
Flour (1 1/2 cups)
Unsalted Chicken Stock (2 cups)
Lemon juice (2 lemons or added to taste)
Ritrovo Selections Organic Citrus Balsamic (1 tbsp)
Villa Reale Sicilian Salted Capers (2 oz)
Partanna Extra Virgin Olive Oil (about 1 tbsp)
Butter (1 1/2 tbsps)
Salt and Freshly Ground Pepper
Parsley (about 2 1/2 tbsps)
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 regions and cities in Italy, you will often see bright, big lemons painted on ceramics, bottles of limoncello in every little store, and fruit stands filled with lemons the size of softballs. Though lemons grow in many parts of Italy, lemons in Italy are most often grown on the Amalfi Coast and in Sicily. While the Amalfi Coast claims to be the home of the true lemon, Sicilian lemons are more widely known and distributed throughout Italy, and many European countries. Although there may be arguments based on what region the best lemons come from, one thing all Italians can agree upon is the culinary importance of this vibrantly delicious fruit.
Growing the perfect lemon is a process Italians take great pride in and celebrate. The process of growing lemons requires an attentive and nurturing caretaker and a warm, subtropical climate. As a lemon tree begins to blossom, a fragrant sweet smell is released. This aroma is captured in the form of lemon essential oils, which are often used for perfume making, as well as adding fragrance to soaps and lotions. As lemons continue to grow and ripen on the tree, they become sweeter. A lemon so sweet and full of flavor, it is often enjoyed plain with just a pinch of salt on top! But it's not just the juice that is prized -- Italians enjoy every part of the lemon, including the peel and rind.
Limoncello is another popular way Italians use their lemons, a liquor made from the zest of the lemon, sugar, water, and alcohol. Another sweet treat, Granita, or better known as "Italian ice", is a widely popular lemon-flavored ice, made with the juice of the lemon, often enjoyed alone on a hot day or on a brioche bun. In fact, many Italian amari, bitter-sweet Italian liqueurs infused with citrus and herbs, use lemon peels and rinds.
When every part of the lemon is used up, the remaining seeds are perfect to plant and start the process of growth all over again.
Celebrations are held throughout Italy to celebrate the lemon harvest. These festivals are typically held at the end of April or in May, with the best harvest times ranging from end of March to early October. These festivals involve barrels and barrels of fresh lemons, and lemon specialties. Lemon festivals are an occasion to celebrate all things lemon, taste the fresh lemon-inspired specialties, and of course bring some lemons home!
In the town of Monterosso al Mare, one of the five towns of Cinque Terre in the northern region of Liguria, a popular lemon festival, Festa del Limone, is held annually. The whole town participates with village stalls stocked with lemon products. Shops lining the streets participate in a contest judging the best lemon decor according to the theme. Restaurants serve special lemon-inspired menus, with special lemon cakes and lemon marmalade being two of the most sought after specialties.
Tre Fontane, a small beach town in Sicily located in the region of Trapani, celebrates their festival of lemons in late spring. This celebration, held on Tre Fontane's piazza (local square), features fresh lemon specialties for sale, with all proceeds going to a local charity. We reached out to Tre Fontane native, GianVito Pellegrino to ask him why lemons are so important to his hometown. He responded and said,
“Sicilian lemons are so famous in Italy because we have the perfect weather conditions to grow them. Wherever you are in Italy, Sicilian lemons are an assurance because you can count on them to be delicious.”
Many Italian-Americans take pride in growing lemon trees that remind them of their families' beloved homeland, keeping the tradition of the Italian lemon alive!
Join us in celebrating lemons with some of our favorite lemon inspired specialties.
Rich in flavor of armelline almonds, pure sugar, and egg white, this tender and richly aromatic amaretto cookie with lemon is typical of central Liguria.
Frantoio D'Orazio's infused extra virgin olive oils bring together grassy, aromatic olive oil from Puglia with natural, infused flavors. The lemon infused olive oil is a simple way to bring this fresh flavor into your kitchen.
Channeling the citrusy bliss of a hot summer day, this marmalade, made with fragrant Sicilian oranges and lemons, is a burst of flavor in a jar. A fine companion to crunchy crostini, or baked into a tart, this marmalade brings all the brightness of Sicily to your table.
Caffarel Limoncello Chocolates are nothing short of extraordinary. These fine chocolates have a smooth Italian Limoncello filling (3% lemon liqueur), surround by a bitter dark chocolate shell that is just the right thickness to en-robe the limoncello filling. Presented in a beautiful yellow wrapped bag.
]]>At Ditalia, we know that everyone loves risotto, but many are intimidated by the process. We say, don't worry! Risotto is all about simplicity and patience -- and both are qualities any cook can embody!
Risotto achieves its texture from constant stirring and the gradual addition of chicken broth -- no need to add heavy cream or an excessive amount of cheese, though a touch of Parmigiano Reggiano can be nice. We prefer to make our risotto with Carnaroli Rice; it has a longer grain than arborio and a texture that's a little bit more al dente. To finish, we add a little Conserve Della Nonna Mushroom and Truffle Tapenade to taste, and a sprinkle of Sabatino Truffle Zest to add earthy flavor to this classic risotto. Piranske Soline Salt Flowers add a bright salinity to finish.
This recipe features our Italian Risotto Gift Box -- everything you'll need to make this mushroom and truffle risotto.
2 cups Carnaroli Rice
8 cups low-sodium chicken broth
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons Frantoio D'orazio Extra Virgin Olive Oil
2 medium cloves garlic (grated) (about 2 teaspoons)
1 small minced shallot
3 ounces finely grated Bertozzi Parmigiano Reggiano
Kosher salt and freshly ground pepper
Chopped Parsley or Thyme Springs (to garnish)
4-5 tbsps La Conserve Della Nonna Mushroom & Truffle Tapenade (added to taste)
Sabatino Truffle Zest and Piranske Soline Salt Flowers (sprinkled on to finish)
1. Warm broth in a medium sauce pan. Heat until broth reaches a bare simmer.
2. When broth is warm, heat butter and Frantoio D'Orazio extra virgin oil in a heavy 12-inch skillet over medium-high heat. Stir until mixture is fragrant and foamy (no browning should take place).
3. Next, add grated garlic and minced shallots, and cook until just aromatic. Add rice and toast, stirring until the Carnaroli rice has begun to take on a light golden color and nutty aroma (about 5 minutes).
4. Deglaze with a splash of white wine. Allow wine to evaporate, waiting until pan is nearly dry.
5. Give broth a stir and pour in a 1/2 cup. Increase heat to high and heat until simmering. Reduce heat to lowest possible setting, maintaining a simmer, and stir rice. The liquid should be mostly evaporated before it's time to add another 1/2 cup of broth -- your wooden spoon should leave a dry path behind it as you stir. The key is to only use as much broth as needed to cook the Carnaroli rice, allowing the rice's starch and broth to develop a rich sauce.
6. Begin to taste rice after about 15 minutes. The rice will be finished when it is just al dente and a thick porridge-like sauce has developed (about 20-30 minutes). Push some risotto into the middle of the pan with a wooden spoon -- it should slowly seep back towards the sides. Remove pan from heat.
7. Off heat, integrate finely grated Parmigiano Reggiano, just enough to impart its nutty flavor. Mix in Mushroom and Truffle Tapenade a tablespoon at a time, tasting as you go.
8. Season to taste with Piranske Soline Salt Flowers, pepper, and Sabatino Truffle Zest. Garnish with parsley and thyme sprigs, and add a final sprinkle of parmigiano, if desired. Serve on warm plates.
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Use a candy thermometer and fry in small batches to ensure your fry oil remains at a consistent temperature.
Inspired by Tori Avey's Fried Artichokes recipe.
5 artichokes (large)
Canola Oil (for frying) - enough to fill an enamel cast-iron dutch oven with 1 inch of oil
Sea salt
Pepper
5 lemons
Bowl of lemon-water
1/2 cup mayonnaise
2 Tsps lemon juice
1. Prepare a large bowl of ice water. Add two lemons' worth of juice (about 1/4 cup).
2. Rinse your artichokes under cold water. Peel and snap off outer 5-6 layers of leaves until you reach fresh, soft inner leaves that have a bit of white showing at the base.
3. Cut off about an inch of the stem, and peel remaining outer skin from stem. Rub the peeled stem with fresh lemon to prevent browning. With a sharp knife, cut the body of the choke in half horizontally, revealing a cross-section of leaves. Ensure that the thorny tops of the artichoke leaves are completely removed.
4. Next, cut the choke in half lengthwise. Using a small pairing knife, scoop out the fuzzy spines and purple leaves from each artichoke half. Rub the heart with lemon, then place it in a the bowl of lemon water. Repeat process with the other remaining artichokes.
5. When ready to cook, remove the artichoke halves from the lemon water. Fill a large pot with 2 inches of water. Place a steamer basket inside the pot and bring water to a boil. Place the cleaned artichoke halves into the steamer basket and cover the pot with a lid. Steam artichokes for 15-20 minutes until soft and you can easily insert a knife into the stem.
6. Remove the steamed artichoke halves onto a layer of paper towels and let them drain. Heat 1 inch of olive oil to 375 degrees. We recommend that you use a candy or frying thermometer for best results.
7. While the canola oil is heating, sprinkle the artichoke halves with sea salt and pepper, making sure to sprinkle inside the layers of leaves as well. Using tongs, place the artichokes gently into the heated oil and let them fry for about 7-10 minute, turning artichokes once halfway through cooking. When artichokes are golden brown and the leaves are crisp, remove and drain on a paper towel lined plate
8. Make the aioli by mixing mayonnaise and lemon. Season aioli to taste, and lightly drizzle lemon aioli on the fried artichokes.
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Adapted from America's Test Kitchen's Roman Gnocchi recipe.
1. Adjust oven rack to middle position and heat to 400 degrees.
2. Heat milk, salt and nutmeg in a medium saucepan over medium heat until bubbles form around the edges of the pan. Whisking constantly, gradually incorporate the semolina flour into the milk mixture, eliminating any larger clumps as they form.
3. Reduce the heat to low and cook, stirring often with rubber spatula, until mixture is stiff and pulls away from the sides when stirring (3-5 minutes). Remove from heat and let cool for 5 minutes.
4. While the mixture cools, liberally butter a cast iron skillet.
5. Stir 5 tablespoons of butter, the beaten egg, and beaten egg yolk into semolina mixture until incorporated (the mixture will slowly become smooth and shiny). Stir in the shredded Gruyere, dried rosemary and baking powder until incorporated.
5. Fill a small bowl with water. Moisten a 1/4 dry measuring cup with water and scoop an even portion of dough into the cup. (Be sure to dip measuring cup in water after each scoop as this prevents the dough from sticking). Ease gnocchi out of the cup and into skillet. Begin arranging by overlapping the gnocchi around the outside edge of the pan. Continue, forming concentric circles with overlapping gnocchi until you reach the center.
This one 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 together after a long day offshore, featuring anchovies. Fresh anchovies are essential--their perfect salinity is the key to a great bagnun.
Boccadasse is old mariners' neighbourhood in Genoa.
Since 1960, the heritage of this beloved dish has been celebrated on the third week-end of July at the annual Bagnun Festival in Riva Trigoso, a small fishing village near Sestri Levante. The intrepid tourist willing to make the trek will be treated to generous helpings of freshly-cooked bagnun, served from the hands of grizzled seafarers clad in the blue-and-white stripy shirts now so famous around the world.
Our bagnun recipe remains faithful to the tried-and-true simplicity of the original Genoan dish. In this case, the ingredients do all the talking.
How you prepare it
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. When a dish has been around as long as stracciatella has — its first record in print comes courtesy of the 15th century culinary master Martino de Rossi — variations and regional differences almost always abound. But the essential formula remains the same: a shredded egg-based mixture, usually including fresh greens and a fresh Italian grating cheese, is gently stirred into a base of boiling chicken broth.
A view of Lake Bracciano in Lazio, Italy.
The number of possible variations on Stracciatella is practically dizzying. Any number of spring greens, from spinach and parsley to dandelion, nettles, watercress, fava bean leaves, or baby turnip greens will do. On the cheese front, Italy’s numerous wonderful grating cheeses come to the fore: Grana Padano, Pecorino Romano, Parmigiano Reggiano, or Asiago all offer their distinctive flavors. For those seeking a little extra “oomph,” a dash of Cayenne pepper proved popular among the Ditalia crew. So without further ado, here’s our recipe for this delicious winter-spring classic — consider it a launching pad for your own adventures in Stracciatella!
Serves 2 to 3 people
Ingredients:
Step 1: Bring your broth to boil in a heavy saucepan, then reduce the heat until simmering. Toss in your your spring greens and cook until wilted.
Step 2: Here’s where it all comes together. Grab a bowl and whisk your eggs until they’re blended. Sprinkle in the grated cheese and your choice of chervil, parsley or cilantro and whisk again until consistent.
Step 3: Fold your mixture into the broth and swirl occasionally with a fork until it is separated into strands. Finally, season with salt, pepper, and nutmeg.
]]>It simply doesn’t get more down to earth than aquacotta, a quintessential Tuscan peasant dish originating in the village of Maremma. This one holds down a frequent spot on the Ditalia meal rotation, as it is an incredibly easy and delicious way to use up our leftover ingredients!
The origins of Acquacotta are immortalized in the Tuscan fairy tale "La Zuppa di Pietra"
Legend has it that acquacotta was the brainchild of Maremma’s nomadic herdsmen, whose itinerant travels through the countryside often left them with low -- and stale -- rations. In a typical display of ingenuity, the herdsmen would build a fire and cook their aging bread into a flavorful and hearty stew.
Today’s acqucotta still pays homage to the original dish, while offering more robust and bold flavor. Our recipe takes a little liberty with the traditional acquacotta, adding in delicious yolk-y egg and pecorino for a truly sumptuous experience.
Nobody really knows how the Italian fixation with cheese developed, but we do know it is a love affair millennia in the making. The Roman affection for cheese is particularly well documented; many upper class households in the empire had a special auxiliary caseale kitchen set aside specifically for making cheese. The sheep’s milk cheese Pecorino Romano was loved by both nobility and commoner alike. Its crumbly, sharp, nutty flavor made it the toast of royal banquets, but also earned it a reputation among marching Roman legions, who appreciated its ability to keep during long journeys to the rebellious fringes of the empire.
Many of the popular Italian cheese varieties we know and love today began life in the hallowed halls of its ancient monasteries. These centers of religious observance often strove to become self-sufficient in order to maintain their separation from the distractions and temptations of the outside world, and as a result became laboratories of culinary invention. Countless numbers of Europe’s most beloved wines, cheeses, beers and brandies can bear claim to monastic roots. Perhaps the most famous example of this is Grana Padano, one of Italy’s most celebrated grating cheeses. This crumbly, crunchy cheese was created almost 900 years ago by monks in the Abbey of Chiaravalle, in present-day Lombardy.
Today, cheese remains an integral part of the Italian culinary tradition. As of today, almost 450 different types of cheese are produced in Italy, but only 34 of these can make a claim to the most coveted specialty food status -- PDO (Protected Designation of Origin). This designation is given to a select group of products that not only bear the particular qualities of a geographic region, but are also processed and produced within that region. Italy is full of PDO-designated riches. But today, we’re going to highlight just four popular Italian PDO cheeses we think you should have in your pantry.
Asiago
The character of this Venetian cow’s milk cheese changes quite dramatically throughout the aging process, making it an excellent ingredient to have on hand in the kitchen. Fresh Asiago is soft, sweet, lightly tangy and buttery, making it particularly well-suited to be melted on a panini, or into fondue. Aged Asiago, on the other hand, becomes hard and crumbly, perfect for use as a garnish on soups, salads and pastas.
Parmigiano Reggiano
Parmigiano Reggiano is often hailed as “the king of cheeses,” and for good reason. This crumbly, granular cheese has a sharp, savory, bold flavor. It is the perfect power topping for any number of entrees, but can also be enjoyed a la carte with balsamic vinegar, fruit, nuts and charcuterie--especially prosciutto di parma.
Provolone
This cheese hailing from Naples, Italy is a mainstay of pizzas and sandwiches, but its flavor can more than stand on its own. Ranging from provolone dolce (usually aged about 4 months) to provolone piccante (aged up three years), provolone can vary from the mildly sweet to the sharp, salty and almost spicy. There’s no better way to unlock provolone’s full flavor potential to melt it -- after all, there’s a reason it’s a favored formaggio of so many pizzerias across Italy.
Ubriaco
Affectionately referred to as “the drunken cheese,” Ubriaco hails from Italy’s northeastern Veneto region. It is aged for two months to a year, gradually becoming sharper and crumblier. The cheese can then be bathed in any number of delicious vino until it assumes a sweet, aromatic flavor and lush, plum-colored rind. Prosecco is most common choice, but we have a particular fondness for Veneto's local Raboso (IGT). If you’re looking to add a little something special to your next antipasto platter, this just might be the ticket.