Peach Burrata Pizza

Peach Burrata Pizza

by | Jun 20, 2025

Wash all your fruits and pat them dry.  2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well.   3. Heat your grill to a medium-high flame and place your peach slices...
Burrata with Roasted Grapes and Balsamic Strawberries

Burrata with Roasted Grapes and Balsamic Strawberries

by | Jun 5, 2025

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat your oven to 425°F.  3....
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

by | Jun 5, 2025

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat Olitalia Frienn in a...
Homestyle Ketchup

Homestyle Ketchup

by | May 6, 2025

In a medium saucepan, add Ciao Tomato Paste, honey, vinegar, water, sugar, salt, onion powder, and garlic powder. Whisk thoroughly to combine.  2. Place the saucepan over medium heat. Continue whisking frequently until the mixture reaches a boil, about 7 minutes.  3....
Salsiccia e Friarielli

Salsiccia e Friarielli

by | May 5, 2025

Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.   2. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
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