Cooking with Fede of Trampetti Olive Oil

Thursday, February 23, 2017 We’re delighted to welcome Federico Bibi of Trampetti Olive Oil to the Atrium Kitchen! Fede will share his extensive knowledge about olive oil production and his passion for the simple, delicious…Continue Reading

Pizzelle Cups

Ingredients: 3 eggs ¾ cup white sugar 1/2 cup butter, melted 1 Tbsp. vanilla extract 1-3/4 cups all-purpose flour 2 tsp. baking powder Directions: In a large bowl, beat eggs and sugar until thick. Stir…Continue Reading

Olive Oil Ice Cream with Oregano

Ingredients: 1 cup whole milk, well chilled 3/4 cup organic raw sugar or 1/2 cup Acacia Honey by Apicoltura Dr. Pescia 2 cups heavy cream 1 whole vanilla bean, seeds only or 1 to 2 teaspoons vanilla…Continue Reading

Ribollita

Ribollita Recipe courtesy of Ritrovo Italian Regional Foods Serves 8 Ribollita means “reboiled” in Italian and was traditionally made with left-over beans and day-old bread. This hearty Tuscan soup is made with cannellini beans, kale,…Continue Reading

Tomato Bruschetta

Recipe courtesy of Ritrovo Italian Regional Foods For a slightly heartier variation on this appetizer, stir Tuscan White Bean Appetizer by Radici of Tuscany into the tomatoes before topping the bread. Ingredients: 2 Roma tomatoes,…Continue Reading

Bruschetta

Recipe courtesy of Ritrovo Italian Regional Foods. What a simple, delicious way to enjoy three fundamental ingredients of central Italian cuisine—bread, potent extra virgin olive oil, and red wine (in the form of vinegar and…Continue Reading

Torta al Testo (Umbrian Flatbread)

Grazie to Jennifer McIlvane of Life Italian Style for this delicious traditional Umbrian recipe. Ingredients: 500g flour (about 2 ½ cups) 1 packet Lievito Piazzaiolo – 2 tablespoons baking powder pinch of baking soda 1…Continue Reading