Recipes
Fried Triangoli with Infornata Dry Olives
Wonton wrappers are filled with an olive, fig, and herb filling then folded into triangles and fried to perfection for a sweet and savory appetizer...
Olive Fresca Verde
You'll want to spoon this bright and zesty olive-forward condiment over just about everything, from focaccia and pasta to roasted veggies and meat.
Olive Malfaldine
Both the purple color and briny flavor of olives shines bright in this fresh olive pasta, shaped into long wide ribbons known as mafaldine.
Focaccine Morbide
Soft and fluffy, these tomato and olive topped "focaccine," or mini focaccia are the perfect foundation to any aperitivo or afternoon Italian snack.
Piadina Romagnola
Made with just flour, lard or olive oil, salt, and baking soda, piadina is a griddled flatbread typical of Emilia-Romagna. Here we've shared a foolproof...
Farfalle with Whipped Ricotta, Lemon Garlic Butter, and Peas
Creamy whipped ricotta serves as a luscious base for delicate farfalle and peas in this springtime pasta dish.
Nonna Rita’s Chocolate Cookies
Lightly sweetened with honey and cinnamon, these chocolate cookies get a second dose of decadence thanks to a rich chocolate icing.
Vegan Torta della Nonna
Your vegan friends will be wondering if you've duped them all night long with this plant-based Italian custard cake.
Malloreddus with Sardinian Sausage Ragù
One of Sardinia’s most iconic dishes, Malloreddus alla Campidanese consists of small, ridged semolina pasta and a saffron-infused sausage ragù. Recipe from the cookbook Bitter...