Manicaretti producers take home 11 awards, including a "Best of Show" award!
Now in its 18th year of competition, the Los Angeles International Extra Virgin Olive Oil Competition received 600 submissions from 369 producers. Judges participated in blind tastings over the course of 3 days, and the Manicaretti portfolio of extra virgin olive oils came out exceptionally...
Crispy, melted cheese, with bursts of pepper here and there. Yes, please! Carnaroli has the perfect texture and chew to give structure to this addictive dish, living up to the title: "king of Italian rice”.
Rolando raves: “The right pecorino has to be ‘nasty’, with a...
Arborio rice cooks to pillowy perfection for this delicate salad.
Rolando raves: “The earlier you make it the more flavor you’ll get; make it ahead. It’s really delicious the next day too, just garnish with fresh basil.”
The short, pebbly, grains of Vialone Nano are perfectly paired with flavors from the sea. It is no wonder its a favorite of coastal Veneto, usually served with squid ink.
Rolando raves: “Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.”
Celebrate the new harvest with special menus from top restaurants.
Join us this January to celebrate the first pressing of the new olive harvest and luxuriate in the fresh green intensity that makes olio nuovo a cause for annual revelry.
We’re welcoming Beatrice Contini Bonacossi, from the Tenuta di Capezzana estate in Tuscany, to guide us as we indulge in...
Cooking with IASA anchovy products
Did you Know?
Everybody loves anchovies—some people just don't know it yet. Chances are you have enjoyed these delicious little fish in more dishes than you imagine—anchovies are a chef's secret ingredient, adding umami to everything from salads, appetizers, soups, stews and pasta...