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Stuffed Pork Tender Loin in Schiaccata Crust

Tuesday, November 29th, 2016

Ingredients: 2 pork tenderloins ounces pancetta, roughly chopped 6 ounces pancetta, roughly chopped 1 jar GarLic it! Twilight Caramelized Garlic, roughly chopped 2 tablespoons Beaufor Dijon Mustard 2 tablespoons Two Snooty Chefs Italianno de Capri Spice Blend 1 recipe Schiacciata Bread (Tuscan Foccacia) Directions: Butterfly tenderloins by slicing lengthwise down the center, leaving about 1/4″ connecting meat at the […]

Boozy Boss

Monday, October 24th, 2016

Ingredients: 2 oz. bourbon 2 tablespoons Hot Cakes Dark Chocolate Sauce 1⁄4 cup Eliot’s Honey Chipotle Peanut Butter 1 cup vanilla ice cream 1 cup ice cubes Directions: Place all items in a blender and blend until smooth. Serve in a tall glass with a straw.

Hippy Spritz

Monday, October 24th, 2016

Ingredients: 1 ounce Raft Hibiscus Lavender Syrup 3 ounces Prosecco 1/2 ounce sparkling water Dried Wild Hibiscus Flower Directions: Pour the hibiscus lavender syrup into a wine glass, top with the Prosecco and sparkling water. Garnish with a dried wild hibiscus flower.

Grazy Ginger

Monday, October 24th, 2016

Ingredients: 1 1/2 ounces gin 1 mint sprig 1/2 ounce Raft Lemon Ginger Syrup 4 ounces Rachels Ginger Soda Directions: Add vodka and mint to a cocktail shaker filled with ice and muddle. Add the lemon ginger syrup and the ginger soda and shake. Pour into an ice-filled glass and garnish with a mint sprig.  

Tuscan Dew Drop

Monday, October 24th, 2016

Ingredients: 1 lemon slice 1 ounce vodka 1/2 ounce Raft Citrus Rosemary Syrup splash of sparking water Directions: Place a lemon slice in a cocktail shaker filled with slice and muddle. Add vodka and citrus rosemary syrup and shake. Pour into a cocktail glass and add a splash of sparking water. Garnish with a lemon […]

Rustic Olive Oil Crackers with Gorgonzola Butter and Dried Figs in Barolo

Saturday, October 22nd, 2016

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 Directions: Mix the Gorgonzola and butter together until creamy. Add a little of the liquid from the Dried Figs in […]

Toasted Almond Shot

Friday, September 16th, 2016

Ingredients: 1 oz Amaretto. 1 oz Coffee Liqueur. 1 oz Light Cream. Directions: Shake all ingredients with ice and strain into a shot glass.

Genova Walnut Pesto

Thursday, September 1st, 2016

I learned to make this pesto in a quaint little specialty shop in Genoa, Italy. It’s great on crostini or tossed with pasta or gnocchi. Ingredients: 1 cup walnut pieces 1 cup (1/2-inch) cubes day-old rustic bread, soaked in ½ cup milk Coarse sea salt Freshly ground black pepper 1 garlic clove, minced 1/3 cup […]

Citrus Balsamic Vingairette

Thursday, September 1st, 2016

Ingredients: 3 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 1 teaspoon Poggi Bonsi Lemon Sea Salt 1/2 cup extra-virgin olive oil Directions: In a medium bowl, whisk together the Citrus Balsamic and Lemon Salt. Slowly drizzle in the olive oil as you continue whisking.

Savory Strawberry Goat Cheese Crostini

Monday, August 8th, 2016

Ingredients: 2 pint baskets strawberries, stems removed, sliced 2 tablespoons Ritrovo Selection EVOO with Sicilian Lemons 2 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 1 tablespoon freshly ground pink peppercorns* Pinch or two of Poggi Bonsi Sea Salt with Lemon ¼ cup fresh basil chiffonade 1 baguette Mustapha’s Moroccan EVOO 4 oz. fresh goat cheese   […]

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