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Vialone Nano Rice Featured in La Cucina Italiana

Vialone Nano Rice Featured in La Cucina Italiana

La Cucina Italiana reviews the best rice for risotto and Principato di Lucedio Vialone Nano makes their list. "Common in the Veneto region, Vialone Nano is shorter and rounder than other varietals, and also absorbs more liquid, which gives it a creamier base in cooking." Carnaroli and Arborio...

Moretti Polenta Featured in La Cucina Italiana

Moretti Polenta Featured in La Cucina Italiana

La Cucina Italiana puts together a polenta primer and features four varieties available from Moretti. Not sure the best way to use Buckwheat Polenta or White Corn Polenta? This short and sweet guide from La Cucina Italiana gives you the lowdown on what variety to choose and includes recipes to...

Frescobaldi Laudemio Picked By Tablehopper

Frescobaldi Laudemio Picked By Tablehopper

Frescobaldi Laudemio Olio Nuovo makes the list of Tablehopper's top holiday food gifts for 2011.  Marcia says: "Do you understand the joy of having olio nuovo (“new oil”) in your house? It’s one of my favorite things about winter. I swear, I drizzle it on everything, from soups...

Tavola Talk Recommends Giving the Gift of Olive Oil

Tavola Talk Recommends Giving the Gift of Olive Oil

The finest Italian ingredients are gifts enough on their own says Toni Lydecker, author of the blog, Tavola Talks: "With or without a cookbook, there’s no finer gift than a bottle of freshly pressed olive oil. Two I can vouch for are Frescobaldi Laudemio from Tuscany, and Olio Verde Novello...

Colatura Featured in The Nibble

Colatura Featured in The Nibble

The Nibble gives a great short history of and many ideas for how to use Colatura di Alici, The Secret Sauce. "The clear amber liquid is as highly prized by Italian cooks today as it was back in ancient Roman times. Back then, dinner guests would bring a bottle of colatura as a house gift,...