Panzanella di Bufala

Panzanella di Bufala

Recipe by Giorgia Caporuscio In a large bowl, combine the heirloom tomatoes, cherry tomatoes, red onion, cucumber, capers, and Gaeta olives. 2. Tear or cut the gluten-free fried pizza dough into bite-sized pieces and add them to the bowl.  3. Drizzle with Olitalia...
Fig Jam

Fig Jam

1. Cut your figs into quarters and set them aside. 2. Place a medium saucepan on the stove over medium-high heat. 3. Add the figs, sugar, lemon juice, orange peels, and water to the pan. Stir and bring the mixture to a boil. Once boiling, reduce the heat to...
Roasted Pumpkin Puree

Roasted Pumpkin Puree

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,...
Caputo Dumpling Dough

Caputo Dumpling Dough

In a large mixing bowl, combine Caputo “00” Pasta Fresca Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water. 2. Transfer the dough to a lightly floured surface and knead for 10-15 minutes,...
Stracciatella and Tomato Crostini

Stracciatella and Tomato Crostini

Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside.  2. Heat Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the cherry tomatoes and stir in the pan for 2-5 minutes until...
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