Oil | Orlando Foods

Glazed Gingersnaps

by Dina | Dec 17, 2024

Preheat oven to 325F. 2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt. 3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs. 4. Slowly incorporate the dry...

Roasted Pumpkin Puree

by Dina | Oct 1, 2024

Preheat your oven to 350°F. 2. Cut the pumpkins in half and remove all the insides, especially the seeds. 3. Drizzle Olitalia Extra Virgin Olive Oil onto the flesh side of the pumpkin halves. Then sprinkle on salt, pepper, thyme leaves, sage leaves, ground cinnamon,...

Bomboloni – Italian Doughnuts

by Dina | Aug 22, 2024

Bomboloni Prep In a stand mixer fitted with a dough hook, combine Caputo “00” Baking Flour, Caputo “00” Chef’s Flour, yeast, sugar, and salt. 2. In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk...

Rustic Grilled Chicken Sandwich

by julia@orlandofoods.com | May 28, 2024

Slice open your fresh loaf of At Home Italian Hero Bread and spread the Asparagus Pesto on both sides of the bread. 2. Add the mixed greens to the bottom of the bread and begin stacking your sandwich, placing the Rustic Chicken Cutlet first, then sliced Torre Lupara...

Asparagus Pesto

by julia@orlandofoods.com | May 28, 2024

Trim the base of your asparagus and set aside. 2. Bring a large pot of water to a boil and boil the asparagus for about 10 minutes or until the stems are soft to the touch. Save 1/4 cup of the cooking water and set aside. 3. Line a sheet pan with paper towels and...