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Recent Press

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...

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...

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...