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Pasta with Crumbled Sausage, Sage & Winter Squash

We love this dish, made for us by our friend chef Sara Jenkins, using Rustichella d'Abruzzo PrimoGrano Sagne a Pezzi.  —Sara Jenkins is the chef and owner at Porchetta and Porsena, NYC. She is the author of two cookbooks: Olives and Oranges and The Four Seasons of Pasta, co-written with...

Rustichella d'Abruzzo at the Friday Lunch Club

with Sara Jenkins, Mary Taylor Simeti & PrimoGrano Sagne a Pezzi

Rustichella d'Abruzzo at the Friday Lunch Club

Today, I ventured through a New York City snowstorm to visit my good friend Sara Jenkins, chef of Porsena. I was joined by some intrepid companions, arriving through whirling wind and snow to experience Porsena's Friday Lunch Club (blizzard version). Among these hearty souls, to our great joy,...

Il Miele della Vita Honey & Vinegar

From The Alpine Meadows of Piedmont

Il Miele della Vita Honey & Vinegar

Since 1989, Michele Gaido has been producing honey exclusively from bees roaming in the grassy fields of the Po River Natural Reserve—a protected wildlife refuge in the Alpine foothills of Piedmont. A deep knowledge of the territory and a passion for beekeeping inspired him to leave...

L'Olio Nuovo 2015 e' arrivato!

A stunning harvest of fresh-pressed Italian olive oils

L'Olio Nuovo 2015 e' arrivato!

Our 2015 Olio Nuovo is Here We are thrilled to announce that 2015 is an extraordinary year for oilo nuovo, and Manicaretti is proud to represent some of the best olive oils in Italy. All of exceptional integrity and quality. Olio Verde, Titone Nuovo, Frescobaldi Laudemio and Capezzana Freshly...