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How To Survive The European Olive Oil Disaster

How To Survive The European Olive Oil Disaster

This past season was very hard for many European olive oil producers, especially those in Italy. In this very interesting LA Times article, Russ Parsons, journalist, cookbook author and food editor at the LA Times, offers a detailed overview of the current situation and how to shop with raised...

L'Olio Nuovo 2014 e' arrivato!

2014 Freshly Pressed Olive Oils have arrived!

L'Olio Nuovo 2014 e' arrivato!

Olio Verde, Titone Nuovo and Frescobaldi Laudemio Freshly Pressed Extra Virgin Olive Oils are finally in the US and ready to be shipped this week! Our favorite time of the year is here, when a bottle of olio nuovo (the first press of the season) becomes a fixture on the tables, often enjoyed...

90" Rapida Spaghetti - The Future of Pasta!

90" Rapida Spaghetti - The Future of Pasta!

The wait is finally over! Rustichella d'Abruzzo's newest pasta has made its debut on the US market. Already in some select gourmet shops, the 90" Rapida Spaghetti cooks to perfectly al dente in only 90 seconds. Plus, it has toothsome bite and great texture, just what you'd expect from...

Sugo alla Norma is here!

Sugo alla Norma is here!

Great pasta deserves great sauce. Rustichella d’Abruzzo introduces a new classic Italian pasta sauce: Sugo alla Norma, made with succulent pieces of grilled eggplant, ricotta salata and basil. Quintessential Sicilian pasta dish and the signature dish of Catania, pasta alla Norma is said to...