January 2012
5 posts
Back into the swing of things....
It has been a busy couple of months, preparing for the Holidays and dealing with the Holidays, our busiest time of year! We love the Holidays for that reason, but with that said now that they are over, it’s time to get back to another part of our business that we really love and that is cooking!
Having exceptional Extra Virgin Olive Oil and decadent cheeses on hand inspires tons of culinary...
tumblrbot asked: WHAT MAKES YOU FEEL BETTER WHEN YOU ARE IN A BAD MOOD?
March 2011
1 post
Old World vs. New World Event at Spina Restaurant
At one of our recent events in NYC, Old World vs. New World Wines, Cheeses and Olive Oils, were the main focus of the menu designed by Spina Restaurant. The eight course menu, which included: Linguine Ai Ricci di Marre (linguini finished with habanero chili oil, oven roasted tomatoes, arugula and sea urchin), Taglioni Al Frutta di Mare, Ravioli stuffed with mint and ricotta di bufala and lamb...
August 2010
11 posts
Spending the last days of Summer in South Italy
Lucklily our family and business warrant us traveling to Italy often. However, going during the Summer, especially August, for us is the best time of year. In Summer, the locals seem happier, the gorgeous produce is at its best, and the weather is perfect for long days at the beach and cool nights spent going for a Passeggiata (a walk) and gelato.
This trip will be spent mostly in Calabria,...
The Italian Olive Oil of the Month Club and...
Last night, Wed. May 12th, our Italian Olive Oil of the Month Club held a dinner for our members and associates to come together for great food and to get to know one another at Testaccio Restaurant. After months of organizing this event…it finally happened, and all of our 60 guests left with smiles and full bellies. Thank you to Testaccio Restaurant, L.I.C. for hosting us, and preparing the...
An amazing evening of great Olive Oils, decadent...
With the help of our dear friends Courtney Genovese & Sabrina Semprini, Gourmet Cooking and Living, hosted an Italian Olive Oil and Cheese tasting party, on March 11th, in New York.
Marco Crigna demonstrated how to taste Olive Oil correctly, feeling the flavors in the throat, and tasting scents of red pepper, apple, and fresh grass. Samples of five of our exclusive Extra Virgin Olive...
February Cheese of the Month Club's "Rosti" Recipe...
This month for our Cheese of the Month Club, we selected two beautiful cheeses from Holland. Beemster and Van Dyke Chevre Blanc.
I had to try the Rosti recipe from our newsletter because the Chevre Blanc was amazing and I knew that cooking with it would only bring out all those buttery, salty flavors.
A Rosti, is a Swedish dish, consisting mainly of potatoes. Typically they are fried...
On a cold February day...why not try something...
Crema Di Fagioli E Orzo On cold snowy days like the ones we have been having in NY, to me the ultimate comfort food is a delicious, savory soup, with some type of crunchy hot bread, a glass of wine, and WA-LA…instant comfort. Of course, if you have a fire place this creates helps with creating the “moment”. So on this particular day a recipe that I had recently read in my...
Gourmet Cooking And Living's, "Italian Olive Oil...
During our Holiday in Italy in December we visited one of our Olive Oil producers (my favorite part of the job!) Vetrano Extra Virgin Olive Oil is made exclusively from olives that grow three hundred meters above sea level, in the foothills of the Alburni mountains, near the Greek Temples of Paestum and the famed Amalfi coast. For our Italian Olive Oil of the Month Club, we seek out amazing olive...
Francesco’s Valentine’s Day Cake- Feb 2010
Ever wonder why we have this silly holiday? My husband who is not American does not believe in it nor does he really participate in it. I think of it as a reason to celebrate Love in general. Who cares if it’s totally commercial and cheesy?
This year my Valentine’s Day is dedicated to my son Francesco who loves unconditionally because he doesn’t know any better yet. He wakes up with a smile...
Spicy Traditions that keep some families "linked"....
While visiting my in-laws in Calabria, Italy this past Christmas, one of my husbands requests were that I participate in their annual sausage preparation. Once a year they get together to make their typical Salumi: Soppressata, Capicollo, Pancetta,and ‘Nduja. Soppressata is an aged sausage that is mixed with a special Calabrese peperoncino (spicy pepper) sauce. This is the sausage you will...
And so the winter continues... Jan 2010
With the Holidays come and gone, and hopefully by now getting over that “bloated” feeling, we now have the rest of winter to truly enjoy the great winter comfort food we all love. Now meals can be prepared leisurely without the pressure of the Holidays, and fitting into little black dresses. I love this time of year….not too much going on, time for dabbling with new recipes,...
A new Thanksgiving tradition - Nov. 2009
This year in addition to the outrageous Pumpkin Cheese cake with Walnut Crumb Crust that my mother makes, we made a simple Olive Oil cake. I was’nt sure what to expect, however loving Magaria extra virgin the way I do…I figured it could’nt be too bad, and it looked so delicious in the picture in Saveur Magazine. I have baked with other butter substitutes before but there...
Opening Post Nov. 25, 2009
So here we are …approaching the Holidays and we are finally finished with our beautiful, new, user friendly website- thanks Carmine & Neikos! The last few months have been filled with long days and nights pooling all of our thoughts, finalizing designs, trying new Olive Oils, choosing the cheeses for the new Gourmet Cheese of the month club, preparing our Holiday gift boxes (wood crates...
June 2010
3 posts
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