Ingredients: 1 part Lemon Rosemary Cocktail Elixir 3 parts Prosecco Lemon slice Directions: Pour the Lemon Rosemary Cocktail Elixir into champagne flutes, top with Prosecco and garnish with a slice of lemon.
Ingredients: 4 Meyer lemons, peels and juice 2 cups sugar 1 cup water (more or less depending on how much juice is squeezed from the lemons.) 4 sprigs rosemary Directions: With a vegetable peeler, remove the peel…Continue Reading
Adapted from The Neew Mediterranean Diet Cookbook by Nancy Harmon Jenkins. Makes 8 servings Ingredients: For the Beans: 1/4 cup diced jamón or Italian prosciutto 2 tablespoons Poggi Bonsi Extra Virgin Olive Oil 1 medium…Continue Reading
Mediterranean Favorites Mediterranean cooking is some of the most delicious and healthiest in the world. In this class, we’ll recreate our favorite recipes developed in over 3 years of cooking classes at Poggi Bonsi. Tuesday…Continue Reading
Wow your guests with this “to-die-for” appetizer. Ingredients: 1/4 cup Gorgonzola cheese, crumbled 1/4 cup European butter, softened 1 jar Ritrovo Selections Dried Figs in Barolo Ritrovo Selections Apple Balsamic Vinegar Rustic Olive Oil Crackers…Continue Reading
Recipe developed by Keli Sim DeRitis Ingredients: For the crust: 6 tablespoons unsalted butter 1 tablespoon vegetable oil, I used Argan Oil because of it’s nutty flavor. 3 tablespoons water 1 tablespoon sugar ⅛ teaspoon Poggi…Continue Reading