Baby artichokes hold a special place in my heart. Not only are they delicious and nutritious, but they take me back to my days cooking with Judy Witts Francini in her @divinacucina kitchen in Florence. My new blog post teaches you how to easily prepare these beautiful babies the Tuscan way, some bonus Italian cooking tales. Link in bio ☝️
LET IT BE KNOWN🙌🏼
Bobby and I cooked dinner at home 3 times this week!!
With our irregular schedules and life throwing crazy stuff our way it’s been a little wonky in the cooking department so it was nice to have 3 meals at home 😄
This is some sun-dried tomato #ravioli from @venda.ravioli , fresh sauce that Bobby made the other day with chicken meatballs and local Italian sausage from @windmistfarm.
Not something I’d normally eat but when he offers to cook, it’s usually super Italian, super good, and typically involves bread or pasta 😂
4 hours ago111
Tonight, I’ll be the taste ambassador for Trentino-Alto Adige at the “Delicious Shorts” section of the Sonoma International Film Festival. I’m prepping these little Polenta Carbonera bites that are filled and topped with fontina cheese and sausage then baked until melt-in-your-mouth good. We’ll serve them with two deliziosi wines from winemaker extraordinaire Colterenzio during the showing of “The Miracle of Alto Adige”...a film that celebrates the incredible wines made in this mountainous Dolomite region. It ties in perfectly with my upcoming culinary tours to Trentino where we visit top wine producers and taste amazing unique indigenous varietals of the area that are relatively unknown in the U.S. Find out more about my culinary tours on my website (link in profile). Trentino-Alto Adige is Italy’s hidden gem and ultimate destination for food, wine, and breathtaking panoramas. Visit before the word gets out 😉
This is our second dish from Eataly and it's Spelt with Meatballs and Carpione Sauce. Spelt is an excellent source of protein, dietary fiber, B vitamins and numerous dietary minerals and is low in fat.
Happy #Friday ! As someone who works on the #weekends , I don’t have #datenight in weekends regularly. It was nice to come out from time to time on week days. We had a small celebration after I finished off a project. #smallwin
6 hours ago119
I love adding in 1-2 drops of oregano vitality to my spaghetti sauce! It gives the sauce so much flavor, plus you get all the immune boosting properties of oregano!
What is your favorite vitality oil to cook with?
This is the ideal recipe if you want to use some leftover bread – fresh bread will do too! Gnocchi with Spinach and Taleggio fondue is a refined and savoury starter. Taleggio is an aromatic and sharp cheese, popular in the North of Italy, especially in the Lombardy, Veneto and Piedmont regions, where it is often enjoyed alone but also used to enrich sauces and dressings. This special cheese was first invented in Val Taleggio (Bergamo), where farmers used to make it out of surplus milk. It was then left to mature in caves . Nowadays the process has changed a bit, but the taste of this outstanding delicacy has remained the same.
For this and many other delicious recipes visit our website: ciaogusto.com
And you can buy all our products in the Ciao Gusto Italian Deli on Ocado.com
7 hours ago16
Questo bel piatto di pasta è la cena di questa sera, penne di Gragnano con pancetta, radicchio e noci. Buon inizio di weekend a tutti!!💚
🍝Nduja' Spaghetti alla Bolognese! 🍝
• •Nduja' paste
•San Marzano Tomato 🍅
Who doesn't love Spaghetti! This house made sauce is slow cooked for 6 hours to develop a deep, robust tomato flavor. The Nduja paste gives it's nice finish and umami to the dish!
Order this fresh take on a Italian classic at www.ChefDirect.Vegas (link in bio) along with many other unique healthy dishes!
She’s making her way to Costa Mesa! Giada De Laurentiis will make a stop at Williams Sonoma, South Coast Plaza to celebrate the launch of her newest book, “Giada’s Italy.” The event is from 1 to 3 p.m. March 31 and tickets are $35. More details on our blog. 🇮🇹🍕🥗🍝📖👩🏼🍳 #giadasitaly
🍀Respiriamo l'ariaaaa...è la Primavera!🎶
Una RICETTA della nostra infanzia!👩👦👦 1️⃣Pulite, tagliate e bollite le cime_di_rapa
(3 min in acqua salata)
2️⃣Calate i fusilli nell’acqua delle cime
(calcolando di scolare tutto insieme)
3️⃣Sciogliete il guanciale in padella
(ci vorrà all'incirca un minuto).
4️⃣Termina in padella con pecorino romano
(cime + guanciale + pasta + acqua di cottura).
✅Servire con pecorino grattugiato!
Desideri le Cime di Rapa di Tenuta Frigenti?
- 💯% Naturali
- a domicilio 🏡
- senza Pesticidi ⛔️💉
- 🚛dal produttore al consumatore.
Non sei ancora nostro cliente? 😮
Per tutte le info 💻www.tenutafrigenti.com