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.

Today we are sharing with you a Venetian tradition, as easy to create for your guests at home as it is to enjoy in La Serenissima herself. Cicchetti. Pronounced, chee-ket-tee. They are local snacks, traditionally served with an “ombra”, a small glass of local wine.

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...

Salads in Italy are different from many of ours here, as they do not use salad dressings like we have in so many varieties.  Instead, they are delicately drizzled in extra virgin olive oil and maybe some lemon juice or a good vinegar.  With such fresh, seasonal ingredients, it works nicely.  The sweetness of the almost licorice tasting fennel combined beautifully with citrusy oranges and slightly salty olives.  Spicy olive oil was the perfect finish.