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Enjoy our recipe for zuppa di cipolle gratinata al forno. Onion soups have been popular since Roman times. Our version with Cipollini and Tropea onion, leek, shallot, sweet Marsala, and Italian brandy, served with roasted garlic bruschetta and gratinéed Fontina Val d’Aosta will sway your loyalty from the familiar French version.
Enjoy our recipe for arancini di riso alla Bolognese. This idyllic street food is one of Italy’s most beloved antipasti. Our arancini, made with creamy saffron risotto, coated with homemade artisanal breadcrumbs, and filled with slow-simmered Ragù Bolognese, Scamorza Affumicata, fresh basil, and garden peas, are arguably the perfect single bite.
Enjoy our recipe for coniglio alla cacciatora. Literally “rabbit in the style of the hunter’s wife,” succulent rabbit is browned then braised in a bath of herbaceous vermouth with soffritto, earthy mushrooms, spicy chilies, olives, and capers. A classic secondi piatti and the perfect meal after a long day on the hunt.
Enjoy our recipe for ossobuco alla Milanese. Our veal shanks are braised in stock and wine with soffritto, tomato, herbs, and root vegetables, and served with earthy mushroom risotto for depth and vibrant gremolata to complement the succulent bone marrow. Italian for “bone hole”, ossobuco is a classic secondi piatti.
Enjoy our recipe for bucatini alla cacio e pepe. Literally “cheese and pepper”, this is the epitome of satisfying comfort food born of a few modest ingredients. Adding Caciocavallo, Parmigiano-Reggiano, and Grana Padano to the traditional Pecorino elevates this classic Laziali peasant food to next-level Mac and Cheese.
Enjoy our recipe for pappardelle al ragù di cinghiale. Wild boar ragù is such a classic in Tuscany, there are ten annual festivals celebrating it. This recipe employs a perfect specimen of boar, fresh pappardelle all’uovo, an unparalleled tomato concentrate, fresh herbs and juniper berries, and a 97-point Super Tuscan. Buon appetito.