WELCOME to Cibo Chat!
Welcome to our first attempt at blogging. Admittedly, we are a couple years behind, but some things just have to simmer on a low flame for awhile—so maybe we should start out by saying , you can’t rush a risotto, and there’s no hurrying a blog.
If you want to get to know me and our contributors (Anthony and Piergiorgio) a bit, check out our profiles. And yes, I know that the first thing you are going to think is that this blog is intended to be a slow, subliminal brainwashing into buying the DeLallo brand products because this is a blog on our company’s site…. Well, actually there’s no hidden agenda here, but I appreciate your skepticism. The truth is our intent in writing is to simply share our personal experiences with people who love Italian food, ingredients, culture—and also, let’s not forget olives—as much as we do. We are very spoiled because we get to work around Italian food all day, so really we just want to share some of the cool things that pop up in our daily lives, personally and at work. I must add that if you are an olive lover, you’re in the right place for any discussion about that particular food, for which common etiquette says it’s perfectly ok to spit at the table … the pits, that is … we consider ourselves “olive people.” So relax, you’re among friends, just spit out whatever is on your mind about Italian food, cooking and customs.
I’m looking forward to sharing what goes through my mind while grocery shopping, cooking, and eating—and eager to pass on any helpful insights whenever I can. From time to time, I’ll discuss things that I don’t really “know,” but I can’t let my own ignorance get in the way of an opinion … right, this is a blog? So, please come learn, laugh, and share your questions, thoughts and experiences with us here @ cibo chat.
Pepperazzi and Kalamata olive pasta sauce
Decided to have raviolis last night and wanted an olive oil based sauce to put over them - Discovered your Pepperazzi at Safeway and thought - why not? Great recipe! All ingredients would be proportionate to the amount of pasta being served.
Saute sliced mushrooms with chopped garlic and chopped onions. When mushrooms are slightly crisp add an artichoke bottom (cut coarsly), Kalamata olives (cut in half) and a couple of the Pepperazzi (cut coarsly) - add fresh chopped basil - cook for 5 min or so. Add enough olive oil to create a sauce - pour over ravioli or other pasta. Add fresh Pamesan cheese and serve.
The Pepperazzi added a little bite - the olives a great salty flavor. Had to write it down.
your products
hi, I am lucky enough to live close to the store.You do not have to brainwash anybody who tries your products because they are the best around.When I come into the store the smells are overwhelmingly pleasant.The Talonica bread is to die for.I love the vast assortment of cheese and meats.I come in for a few things and end up with a cart full everytime.Keep up the good work.
your product/s
I recently had the pleasure of trying your product this past week. I made a sauce with your San Marzano tomatoes and I also used your EVOO. I have to say these are the best I have ever had. Now that being said, I pretty much eat in the North End of Boston, MA every weekend during the summer months. So I have had some pretty decent products. My family prefers my sauces to anyones outside. now that I use your tomatoes they can't get enough. I don't know how often I will use it just because it will cost me $50+ to make a Sunday sauce...LOL. Keep up the quality work. People don't mind paying for that. If you have coupons that would be very nice.
Thank you,
Scott Weldon
Derry, NH
I am amazed
A few weeks ago my local grocery store had a sale on your products. Everything that was Delallo was on sale. I decided to give your products and sauces a try. To this day I cannot get over it. I am Italian and I would have never dreamed of using a jar of sauce instead of my own. It was absolutely delicious. My kids and my husband were all telling me how great my sauce came out. For a minute I was a tad insulted. Then I thought well if everyone loves this so much, why am I spending 4 hours fussing with it. Its been on my mind for a while and I wanted to share my thoughts with you. You've broke through my Italian stubborness! Great stuff!
Michelle,
Canton, Ohio