Not far from us lies the village of Deruta. Deruta is a small medieval hilltop town in Umbria famous for its ceramic tradition, which dates back to the 12th century. About six months ago, we began working with one of the most renowned artisans in the area to develop a custom cruet for Olivando. We …
Amanda’s take on James Beard’s Persimmon Bread Yes, I know. I didn’t write that title without weight. Who the hell am I to re-write the recipe of a master?! Well, I don’t claim to be a chef, and I’m certainly no James Beard, but listen to me when I tell you that I made this …
It’s Fall, y’all. Soup season is officially here. Time to get cozy. Zuppa alla Frantoiana, aka the olive maker’s soup, is everything you want in a veggie stew. It’s hearty, creamy, and packed full of nutritious autumn veggies.
Is there anything better than a good farmer’s market? The colorful displays of fruit and veg, the producers’ enthusiasm. Market day gives me that kid in a candy store kind of feeling. You best believe it’s my favorite day of the week.
These skillet roasted tomatoes are spicy, jammy, & full of umami. This recipe is from our friends Filippo & Katy, who live on the mountain next to ours.
Fluffy, creamy herbed whipped ricotta is always a hundred points. The delicate whey curds of ricotta make a fantastic base for all kinds of flavors and layers. Served with Olivando, it’s sure to win over your dinner guests.
In the next installation of our Summer Recipe Series, I’m taking a trip down memory lane. When I was a child, we ate quick pickles throughout the summer. The best thing about this recipe is that it’s super simple. No special equipment or sterilization required!
Labneh is a creamy strained yogurt cheese originating from the Levant which is commonly found in Middle Eastern dishes. Making it couldn’t be easier. There are only two main ingredients: whole milk yogurt and salt.
Panzanella is a centuries-old recipe that dates back to the Middle Ages. It’s the perfect combination of fresh, crisp summer vegetables, tangy vinegar, and herbaceous, grassy olive oil. It was so beloved that it was enshrined by the Florentine Renaissance painter Agnolo di Cosimo’s poem ” Il lode delle cipolle,” or “An ode to onions.” …
What to do when there’s more basil than you know what to do with? Pesto, obviously! It’s one of the best summer recipes out there. Here, we’re making it, Ligurian style, just like Nonna Lidia did in the first episode of Samin Nosrat’s Netflix series, “Salt Fat Acid Heat.” I was a little behind the eight ball in …
Spring is for artichokes One of the aspects of Italian cuisine which I truly love is seasonal eating. Yes, we live in a world where one can find whatever their heart desires at any time of year. However, in this country, there remains an emphasis on seasonality. When I think of summer, I think of …
If there’s one thing I’ve noticed since we started producing extra virgin olive oil, it’s that many of us are limited in our ideas of how to use high-quality olive oil. The first thing we think of is cooking and drizzling, but there is so much more. In this post, we’re going to talk about …
It’s soup season, and there’s nothing like an earthy legume soup to warm you up on a cold day. We’re big fans of lentils around here, as there is no shortage of them in Umbria. Two types that hail from this region are highly favored by chefs worldwide: Castelluccio lentils and black lentils. Black lentils …
