Gragnano in Corsa IGP Occhi di Lupo PastaModern and Traditional are the keywords for Gragnano in Corsa. A relatively young company Gragnano in Corsa is doing great work with the traditions of pasta making in the famed designated IGP area of Gragnano. Pasta di Gragnano IGP is produced only in the hillside town Gragnano, near Naples, using local water and bronze dies. The aroma is of ripe wheat and is an amazing aroma to entice while cooking. Crafted from durum wheat and local water (the

the pages of Autentico offer a rich taste of the Italy’s history

It can brighten up pastas

Ingredients: olive oil

and ricotta

"Somebody Feed Phil"

The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture

which is not really a recipe at all but a reflection of her vegetable garden

The cookbook author dishes

organic chestnut flour

Suggestions for use: Serve on a salad of baby greens or arugula and cherry tomatoes with capers and one anchovy filet

Intensely aromatic and harmonious

Taste a combination of fresh seafood flavors with a burst of delicious spice when you try IASA Acciughette Piccanti