If you would like to try baked radicchio, cut the radicchio into quarters and drizzle with Mia Emilia’s Marini Giuseppe Toscano Extra Virgin Olive Oil IGP.  Bake it until it’s tender and browned on top.  If you want to add a special touch, top with Mia Emilia’s Balsamic Vinegar of Modena Quercia Argento IGP.  Serve with your favorite Italian cheese, and a few drops of the Balsamic on each slice.

Have you ever heard of soffritto?  The word means slow fried, or under fried and indicates the cooking method for the first ingredients of a delicious red sauce.  Ingredients to this can vary a bit, but typically in Italy the soffritto consists of three vegetables: onion, carrot, and celery.

As kids and kids at heart here in America choose costumes, jack-o-lanterns, and look forward to Halloween, we find pumpkins all over our grocery stores and decorating our homes.  This time of year is a perfect opportunity to have some fun in the kitchen while the pumpkins are in season and create some delicious meals to share with family and friends!  While Halloween as we know it is only starting to catch on in Italy, they have some fabulous pumpkin dishes that will make any Fall lover’s mouth water!   Read on to discover recipes for pasta, risotto, soup, and...

The comparatively large noodles and quality of ingredients (durum semolina and mountain spring water) of Mia Emilia’s Strozzapreti pasta offer a unique texture that allows the sauce to not only coat but be absorbed into the noodle.  As you bite down, the fullness of the flavor in the wheat and the sauce combine into an experience you have to savor.  The pasta makers at Spighe Molisane adhere to tradition, making this special pasta out of durum wheat semolina and water, without eggs.  The water comes from the Matese mountains between the regions of Molise and Campania in Southern Italy.  A...