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Risotto, Polenta and Gnocchi Gnocchi, polenta and risotto are the preferred starches of Northern Italy. We give you the scoop on each traditional staple and some of our favorite Italian re

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Pantry Staples: San Marzano Tomatoes San Marzano tomatoes are simply the best tomatoes in the world. No joke! These prized Italian tomatoes are grown in the lush volcanic soil of Mt. Vesuv

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The Sicilian-style olives that are processed in our Oroville, CA facility, are cured, prepared and packed with nearly zero impact on the local environment, utilizing a surprisingly low volum

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Organic Whole-Wheat Italian Pasta At DeLallo, we take our passion for food seriously. It wasn’t easy finding the perfect whole-wheat pasta for our brand, but we did it without blends

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Grown in Morocco, Beldi olives are small and shriveled with a chewy texture. The fruits are often processed through salt-curing, which yields

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These famous sweet-and-spicy Peruvian peppers are an antipasto superstar! Their round sturdy hollows make them perfect for stuffing, while their irresistibly tangy flavor makes them an amazin

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This abundant green olive originates in Sevilla, Spain. Manzanilla olives are straw-colored, plump, and meaty, and are most commonly stuffed and sk

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Turn up the heat in your kitchen with DeLallo’s delicious imported Italian Hot Pepper Garlic Sauce! This versatile condiment brings bold, fresh flavor to a myriad of recipes, so get cre

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History Of Pasta: Wheat + Water + Patience A glimpse into one of the most widely known and best-loved foods on the planet: pasta. Let’s face it: pasta is life. You might know it

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History Of Olives What can’t we say about olives? With a profound history among Mediterranean cuisine, they come in a wide range of sizes, colors, flavors and presentations&mdash

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Halkidiki Olives The Greek Halkidiki (Hal-KEE-dah-kee) is grown and harvested on the Halkidiki Peninsula of Northern Greece, a land with a unique climate and soil charact

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Fresh Mozzarella “C’è mozzarella … e mozzarella”—as we say in Italy—“There’s mozzarella … and then there’s mozzarell

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