(with a little help from our A.I. friends)
Italian, cave aged Parmesan Reggiano cheese is sprinkled over luscious purple and black Sicilian eggplants. They're then sautéed in white wine along with onion, garlic, oregano and red pepper flakes!
The 1980s in Italy, a time when models danced the night away in discotheques while snacking in between on tiny bowls of pasta! It’s there that this intoxicated marriage of ripe tomatoes, dry vodka and luscious cream was born.
Hot summer days, cool foggy nights and rich volcanic soil combine to create Sicily's famous delicious lemons! Mixed together with bright, red cherry tomatoes, this pasta sauce has a flavor that's both tart and sweet!
As the Italian air starts to chill each Autumn, dark, emerald Castelvertrano olives are plucked from hundred year old olive trees. Their buttery flavor and meaty texture is the heart and soul of this sauce.
Raised in the shadows of oak and hazelnut trees, these subterranean fungi add a level of haute cuisine to your table. Luxurious yet delicate , Italian truffles are among the most expensive tubers in the world. They infuse the rare 5th savory flavor of "umami" in pasta!
Invented in 1100 A.D. by Italian monks, this cave-aged cheese is an Emilia Romagna classic! Soaked in brine and ripened for up to several years, this creamy, raw milk cheese has a smooth, nutty flavor.
Mariner or marinara sauce was a seafaring tradition in the city of Naples. Sailor's wives would make this recipe for their husband's upon their safe return. Our sauce uses Sicilian cherry tomatoes who've learned to sip underground sea water to survive; making them even sweeter.
Gigantic tuna migrate each year back to the clear, salty waters of Sicily. Famous for its delicious seafood, so many fish are caught during harvest that the coastal waters turn crimson (known by locals as "la tonara" or the chamber of death).