Bourbon Sour “Poggi Style”

By admin | October 19, 2017

2 ounces bourbon
1 ounce freshly squeezed lemon Juice
1/2 ounce Ritrovo Selections Organic Apple Balsamic Vinegar
1/2 ounce pure maple syrup
Dash black walnut bitters


Pour all ingredients into an ice-filled cocktail shaker and shake vigorously, then pour into an ice-filled cocktail glass.

Topics: Poggi Favorite Cocktails, Recipes | No Comments »

Arugula Fennel Salad with Fresh Apples and Hazelnuts

By admin | October 19, 2017

The perfect salad for fall entertaining. Serve it in a hand-painted Italian Pottery Tuscan Village Serving Bowl for a festive presentation.

4 tablespoons Ritrovo Selections Apple Balsamic Vinegar
1/2 cup Madonna dell Olivo Extra-Virgin Olive Oil
Ritrovo Selections Herbs & Salt
Freshly ground pepper
1 bunch fresh arugula, washed and trimmed
1 fresh fennel bulb, trimmed, halved, sliced paper-thin
2 cups red delicious apple slices, cored and thinly sliced

1/2 cup walnuts or hazelnuts, lightly toasted and roughly chopped
1 cup Parmesan cheese shavings



  1. Place vinegar in a bowl. Gradually whisk in oil. Season dressing to taste with Herb & Salt and pepper.
  2. Place arugula, fennel, and apple slices in a large bowl and toss with dressing.
    Top with nuts and shaved Pecorino.

Topics: Store News, Tours, Travel Stories | No Comments »

Friends & Family Sicily Tour 2017 Itinerary

By admin | August 10, 2017

We’re excited to explore Eastern Sicily with you
September 23-30, 2017

Saturday, September 23
12:45 – Pick up at Catania Airport
2:30 – Light lunch, drinks at Malafemmina in Fontane Bianche
4:30 – Getting settled and exploring the villa
8:00 – Dinner prepared by our private chef

Sunday, September 24
9:00 – Breakfast
11:30 – Leave for Siracusa
1:00 – Lunch at Macalle
2:30 – Walking tour of Siracusa with Chiara
6:00 – Aperitivo at Bar Condorelli
7:00 – Return to the Villa
8:00 – Pizza Party

Monday, September 25
7:3o – Breakfast
8:30 – Leave for Siracusa Market to meet Chef Rodolfo and shop for our cooking class
10:00 – Winery Tour and Cooking Class at 
Pupillo Wines
2:00 – Return to the villa for beach time and relaxing
7:00 – Olive oil class and Sicilian olive oil tasting
7:30 – Antipasti dinner by the pool

Tuesday, September 26
8:oo – Breakfast
9:15 – Leave for 
11:00 – Time to explore, shop and have lunch on your own
2:30 – Amphitheater tour with Filippo
5:00 – Return to villa
8:00 – Dinner prepared by our private chef

Wednesday, September 27
8:oo – Breakfast
9:15 – Leave for Caltagirone
1:00 – Lunch at Trattoria Anima e Core
2:30 – Visit Delfino Ceramic Studio
4:00 – Return to Villa
7:00 – Cooking Class with Keli including a Sicilian Wine & Cheese Pairing

Thursday, September 28
8:oo – Breakfast
9:15 – Leave for 
Chocolate-making class
12:30 – Leave for Ragusa
1:00 – Lunch La Rusticana in Ragusa
2:30 – Return to the villa
8:00 – Light dinner prepared by our private chef

Friday, September 29
8:oo – Breakfast
9:15 – Leave for 
11:00 – Zisola Almond and Wine Tasting
1:30 – Lunch in Noto
3:00 – Return to the villa
7:00 – Dinner prepared by our private chef

Saturday, September 30
8:oo – Breakfast
9:00 – Leave for 
Catania Airport

Topics: Tours | No Comments »

Mini Blueberry Smash

By admin | August 2, 2017

Makes 2 mini cocktails

2 tablespoons Blueberry, Thyme and Raspberry Balsamic Shrub
2 ounce gin
1 ounce elderflower liqueur (like St. Germain)
3-4 ounces club soda
fresh blueberries, for garnish
thyme sprigs, for garnish
slice of lemon, for garnish


  1. Fill a cocktail glass with ice. Add Blueberry, Thyme and Raspberry Balsamic Shrub, gin, elderflower liquor, and top with club soda. Gently stir to combine.
  2. Garnish with a slice of lemon, fresh berries, and a sprig of thyme or mint.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

One Bite Appetizers, Two Sip Cocktails Menu

By admin | August 2, 2017


Limoncello Mint Spritz
Proscuitto Parmesan Pinwheels
Torta al Testo* with Bresaola, Arugula, and Lemon Garlic Mayonnaise


Keli’s Mini Mai Tai 
Curry Garlic Shrimp on Madras Cheddar Shortbread
Spicy Fried Chickpeas


Mini Blueberry Smash
with Blueberry, Thyme and Raspberry Balsamic Shrub

Peppered Strawberries on Goat Cheese Crostini with Aged Balsamic Vinegar
Bleu Cheese Gougére with Organic Apple Balsamic


Mini Berry-Prosecco Ice Cream Floats
Apricot Almond Tarts
Key Lime Coconut Cups

*Torta al Testo is a specialty from Umbria, Italy.
A large round stove-top flatbread is sliced in half horizontally and filled with greens, meat, and cheeses.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Keli’s Mini Mai Tai

By admin | August 2, 2017

Makes 2 cocktails

1 ounce coconut rum
2 ounces POG (Passion, Orange, Guava Juice)
Dark Rum float
Pineapple spear


  1. Pour coconut rum into an ice-filled cocktail glass, stir
  2. Pour 1/4 ounce of dark rum over the back of a spoon to float on top of rum/juice mixture
  3. Garnish with a thin spear of fresh pineapple

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Spicy Fried Chickpeas

By admin | August 2, 2017


2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon
1 tsp kosher salt, divided
2 teaspoons garam masala
2 teaspoons curry
1/4 – 1/2 tsp cayenne pepper


  1. Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.
  2. Toss chickpeas with 2 tablespoons olive oil and seasonings.
  3. Pour remaining olive oil into a heavy skillet and sauté in remaining olive oil, until crispy.
  4. Drain on paper towels and cool.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Blueberry-Raspberry Shrub with Thyme

By admin | August 2, 2017

1/2 pound fresh blueberries
1/2 pound fresh raspberries
5 sprigs fresh thyme
1 cup granulated sugar
1 cup Ritrovo Selections Aged Balsamic Vinegar


  1. Macerate fruit and thyme in a glass bowl, mix in 1 cup sugar, stir thoroughly. Cover with a clean cloth and let sit on the counter for 2-3 days, stirring occasionally, making sure all the sugar is dissolved.
  2. Strain the fruit mixture through cheesecloth or fine mesh sieve into another bowl and compost discard seeds and pulp.
  3. Mix in the cup of balsamic vinegar and bottle. Will keep in the refrigerator for 6 or more months.

Add shrub to sparkling water, cocktails, salad dressings or drizzle over fresh fruit or ice cream.

NOTE: You can add herbs to the fruit shrubs also, try blackberry with basil, or raspberry with lemon balm.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Blue Cheese Gougeres with Apple Balsamic Vinegar

By admin | August 1, 2017

Makes about 24

1/4 cup dry white wine
1/4 cup water
1/4 cup (1/2 stick) unsalted butter, cubed
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2/3 cup all purpose flour
3 large eggs, room temperature
1/3 cup finely crumbled Gorgonzola
Ritrovo Selections Organic Apple Balsamic

  1. Preheat oven to 375°F. Line large rimmed baking sheet lined with parchment or a SilPat mat. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
  2. Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.
  3. Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
  4. Bake gougères until puffed, golden brown, and dry, about 30 minutes.
  5. Drizzle with Ritrovo Selections Organic Apple Balsamic

Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.

Topics: One Bite Appetizers | No Comments »

Curry Garlic Shrimp

By admin | August 1, 2017

1 cup Greek yogurt, plain
2 tablespoons GarlicIt Twilight, finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon curry
1 teaspoon garam masala
3 tablespoons extra-virgin olive oil
24-30 medium raw shrimp, peeled and deveined (tails intact) and thoroughly dried
Additional olive oil, salt and pepper, to taste


  1. Mix yogurt, spices and olive oil and combine with shrimp. Allow to marinate for about 2 hours.
  2. Coat a hot skillet with olive oil and saute shrimp until lightly browned and cooked through about 5 minutes
  3. Serve on Madras Cheddar Shortbread

Topics: One Bite Appetizers | No Comments »

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