We're using some of our favorite spreads and condiments to make a summertime roadside picnic lunch inspired by the open roads of Italy.

Asparagus season lasts for approximately 100 days with most produce harvested in April and May ending mid-season in June. Don't miss it!

Almost everyone on the planet loves Italian food. If you’re like me nothing can compare to your grandmother’s pasta sauce. Whether you’re...

G.O.A.T. - exceptional, highly skilled in their chosen field, best in what they do Monograno Felicetti Pasta 🐐 According to Federico...

I love crepes! I’ve been making them since I was 7 or 8 years old and today I want to share the joy of making crepes with you. Because...

Did you know? Only 40% of Italian extra virgin olive oil is exported. Due to the exclusive nature of nuovo oil, it is rarely enjoyed...

Colomba di Pasqua is a sweet, bread-like Italian Easter cake from Lombardy that dates back to the Middle Ages. Its origin has inspired...

The true story behind the famous “Marry Me Chicken” recipe first published by Delish magazine  in 2016 begins with the flavors of Italy. 

Relive your travels to Rome with pasta all' amatriciana, a traditional Italian pasta made with guanciale (cured pork cheek), pecorino...

Lasagna is a traditional Italian Christmas dish. A prelude to the second part of the Christmas Day meal that is meant to be celebrated...

Sage is one of the most favored herbs in the Italian kitchen. The Italian word for sage, salvia, comes from the Latin word salvere,...

When the seasons change and the fall harvest begins no meal is more perfect than a bowl of pasta. Versatile, healthy and satisfying,...

This dressing has been described as a “go-to, back-pocket balsamic vinaigrette” that’s perfect on all types of salads; spinach, arugula,...

Over the centuries the legend and demand for balsamic vinegar has grown. Everyone wanted a taste of the Ducal balsamico of Renaissance...

School is back in season and that means it’s time for a snack for hard working students who need a little something that bridges the gap...

3 cups flour 3/4 cup granulated sugar 1/2 teaspoon baking powder Pinch of salt 3/4 cup unsalted butter, cut into cubes 3 large egg yolks...

Fennel is a staple food in the Blue Zone regions of Sardinia, Italy, Greece and Ikaria, a tiny Greek island in the Aegean Sea. Today,...

It's August. The month of the year that Italians are ready to seriously celebrate summer. Ferragosto refers to both the public holiday on...

Za’atar is a spice blend originating in the Middle East that includes hyssop, sumac, sesame seeds and salt. Not typical herbs and spices...

This season I entrusted my first baby zucchini to a recipe from Stanley Tucci. This is a big deal for me as every year I have made our...