ingredient guides

Niçoise-style Coquillo olives are small in stature and characterized by brown to black skin. The olive has a thin, soft flesh that is

blogs

An Ode to Olives You know here at DeLallo HQ, we always have reason to celebrate. But today is unique because we have three reasons! It’s not only Friday, not only the first

blogs

During the warmest months of the year, its time for fresh, leafy greens and raw salads – what Italians call “verdure” or greens. In this article, we journey through a hearty

blogs

The Low-Down On the Italian Meatball | Meatball Recipes and More Did you know that the iconic Italian plate of spaghetti and meatballs dish isn’t actually true to Italian tradition? In

blogs

Tiramisu, Italy’s “Pick Me Up” Dessert Tiramisu quite literally means, “a pick me up.” One of Italy’s most popular, Tiramisu is a rich treat blendin

blogs

In the Middle Ages, if you found yourself in the enviable position of being summoned by the Pope, or a king or a princess, you most certainly would not go empty-handed—a most valuable g

blogs

11 Recipes for Your Favorite Stuffed Pasta Rings We like to believe that there’s nothing that a good pasta recipe can’t cure. There’s something comforting ab

blogs

Soft, white and delicately sweet, ricotta marries beautifully with dessert pastries or springtime vegetables and it’s the ideal cheese for your favorite Easter recipes. In the culinary

blogs

One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Parma, Prosci

blgs

A Northern Italian staple, this humble Italian peasant food has emerged as a versatile fine-dining-style comfort food. Polenta can be made into layered terrines (in its solid form) or easy cr

blogs

  The Picholine is a crisp, firm olive possessing a light green color, almond shape and firm bite. The flavor is lemony finishing with a mild contrast of briny and bu

blogs

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

blogs