Ciambelle cookies are, at first glance, unassuming. Their simplicity—a perfect ring, golden brown, and kissed with a light coating of icing—belies their depth. But that’s their magic. Like so many Italian recipes, they rely not on ostentation but on the purity of ingredients and the careful hands of those who prepare them.

Sicily, a veritable citrus paradise, is renowned for its blood oranges, which find their way into marmalades, granitas, and even cakes like “Torta di Arancia Rossa.” Candied orange peels dipped in dark chocolate are another treat that embodies Italy’s knack for balancing bitter and sweet.

Mustaccioli cookies, often coated in a shiny chocolate glaze, are known for their dense, spiced flavor and slightly chewy texture. Typically made with honey, almonds, and a variety of spices, Mustaccioli cookies are a holiday favorite, especially around Christmas.

When Italians and Americans use the word "biscotti," they may think they’re referring to the same thing. Yet, the word carries distinct meanings depending on which side of the Atlantic you’re on.

When you think of nuts, does a pine tree spring immediately to mind? Probably not. In this article we’ll delve into the world of pine nuts, their origins, cultivation, and culinary applications

Biscotti Regina, also known as "regina cookies," hold a cherished place in Italian culinary tradition. These crunchy, aromatic delights, encrusted in a generous layer of sesame seeds, have a history as rich and textured as their nutty exteriors.

During the summer and fall, our garden blesses us with tomatoes, eggplants, figs, chili peppers, garlic, onions, mushrooms, herbs, and other fresh stuff. See how we use them all on our wood fired pizzas.