Agnolotti in Brodo di Parmigiano Reggiano
In this beautiful dish from northern Italy, the rich flavors of stuffed agnolotti are deepened by a simple broth made with your leftover Parmigiano Reggiano rinds. Sustainable, meet delicious.
Stories and recipes from the world of high-quality food and drink
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Panzanella
Give your day-old bread new life with our recipe for panzanella, the classic Tuscan salad. -
Ribollita
Chock full of seasonal produce and day-old bread, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. Get the recipe! -
Brodo di Parmigiano Reggiano
Rich and simple, our broth recipe will help you get the most of your Parmigiano Reggiano. -
Carciofi alla Romana
For the most flavorful dishes, we recommend cooking in season. Right now, our chefs are feeling this simple recipe that highlights fresh artichokes and transports us to Roma in the springtime. Continue reading
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Wild Nettle Gnocchi
Celebrate the return of spring with these seasonal Tuscan gnocchi, which concentrate the earthy and nutty flavor of wild nettles into bite-size dumplings. -
Lasagne alle Verdure
Traditionally, lasagne comes to us from Emilia-Romagna, but we love this fresh Ligurian take on the baked dish.
