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Down South, Up Top: Crudo Extra Virgin Olive Oil

Nancy Harmon Jenkins on the Best Hot-Climate Oils

Down South, Up Top: Crudo Extra Virgin Olive Oil

Food writer and "oracle" of Mediterranean cuisine, Nancy Harmon Jenkins enlightens us with this fascinating article on extra virgin olive oils made in hot climates. Far too many southern-made oils, she laments, suffer from major defects (chief among them "fustiness") due to intense...

Farewell, Contessa Lisa of Tenuta di Capezzana

Addio, Contessa Lisa

Farewell, Contessa Lisa of Tenuta di Capezzana

Contessa Lisa Contini Bonacossi of Tenuta di Capezzana in Carmignano, Tuscany, has influenced me (and many others) as few have. Hers was a great life, dedicated to her late husband, Count Ugo, her seven children and the constant flow of visitors to her villa from all over the world. Her warmth,...

Sicilian Pistachio Spread wins Gold at The Fancy Food Show

Sicilian Pistachio Spread wins Gold at The Fancy Food Show

Il Colle del Gusto's La Pistacchiosa (Sicilian Pistachio Spread with Extra Virgin Olive Oil) was awarded a Gold sofi™ Award at the NYC Fancy Food show last week, the only Italian product at the show to receive such a prestigous award. First, a huge congratulations to the producers, Anna Maria...

Anchovy Crostini with Elizabeth Minchilli

Anchovy Crostini with Elizabeth Minchilli

In a recent visit with Elizabeth Minchilli, Rolando brought along IASA Anchovies from Cetara. The 3-ingredient crostini he made with them: "Simply fantastic," said Minichilli. "Each little fillet was meaty and firm, and while they were definitely fishy tasting, they were not the usual salt bomb...