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​Pesto perfection. Ligurians are the masters.

Pesto has been around forever, or at least since the sixteenth century, and it everyone has had their way with it ever since. The first recorded recipe for pesto was in 1863. Now-a-days pesto can mean anything mashed, muddled, or mixed together resulting a sauce or paste to be used on pasta, sandwiches or a myriad of other imaginative culinary applications. We love experimenting with ingredients…

Italian food culture, and why we love it

Here in the states when we think of Italian food we tend to think nationally and almost immediately pizza and pasta come to mind. Sure, to us Parmesan is quintessentially Italian—but polenta and walnuts, not so much. If you find yourself traveling through Italy you'll immediately sense the vastness of variety and distinct regionalism of Italian food and culture. Over the centuries, the land that n…

The truth about dried pasta. Nonna approves.

Fresh is a word used more than ever these days and for good reason—who doesn't like fresh? When it comes to fresh pasta we’ve witnessed through movies and elaborate stories on the food channel, a few simple ingredients skillfully and lovingly transformed into perfection by someone’s Nonna (grandmother). Always from scratch, often working on a wooden table with a golden light streaming throug…

The Ins and Outs of Citrus

A squeeze of lemon or lime can transform the mundane into the miraculously bright and fresh. A creamy avocado becomes addictive guacamole, a fish fillet flips on the plate and cocktails simply come alive. But there’s so much more to citrus than the fresh juice. Here are some of our favorite ways to get the most out of delicious lemons, limes, grapefruits and oranges. Keep in mind that you should i…