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Recipes

Pasta with Crumbled Sausage, Sage & Winter Squash

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...

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,...

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...

Zuppa di Farro e Colatura di Alici

Zuppa di Farro e Colatura di Alici

La zuppa di Farro e Colatura di Alici ( farro soup with anchovy extract) is a delicious antipasto we tasted on a recent trip to Cetara, on the Amalfi Coast. In this picturesque village, Ristorante San Pietro is the simple yet elegant restaurant where chef Franco prepares the soup using only the...