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DeLallo Eats – Blog

DeLallo Eats

Welcome to DeLallo’s blog, your resource for new how-to’s and cooking tips to step by step instructions for gourmet entertaining. Don’t forget to share with us your creations using the hashtag #DeLalloEats!

DeLallo Eats

Welcome to DeLallo’s blog, your resource for new how-to’s and cooking tips to step by step instructions for gourmet entertaining. Don’t forget to share with us your creations using the hashtag #DeLalloEats!

LATEST POSTS

Eggplant Parmesan Baked Ziti

Baked Parmesan 101

From the cheesy baked dish to the innovative sandwich version, it’s clear everyone loves the cheesy, crispy fried goodness of Baked Parmesan recipes. We wanted to share some insights and

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Piedmont, Italy

Located in Italy’s northwest, Piedmont is surrounded on three sides by the Alps. The second largest region in Italy, Piedmont shares borders with Switzerland and France, as well Liguria, Lombardy,

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Lombardy, Italy

Lombardy is the fourth largest region and located along the northern border of Italy. The region’s capital of Milan is the second largest city and the largest metropolitan area in

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Trentino, Italy

Located in Italy’s northeast and home to the Dolomite Mountains, Trentino is known for its beautiful mountain views and unique and hearty cuisine. Near to the border of Austria, Trentino’s

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Veneto, Italy

A vast and picturesque region in Northeast Italy, Veneto covers an area of varied geological features, including the Dolomite Mountains to the north, the Adriatic coast to the east, the

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Puglia (Apulia), Italy

The flat, sun-soaked landscape of Puglia, Italy, is a highly productive agricultural region known for its iron-rich soil and ideal growing climate. Located in Southern Italy (as the heel of

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California Sevillano Olives

California Sevillano olives are a plump and crisp green varietal with meaty flesh and a smooth, buttery, briny bite. Thanks to texture and being easily pitted, California Sevillano olives are

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Oil-Cured (Salt-Cured) Beldi Olives

Grown in Morocco, Beldi olives are small and shriveled with a chewy texture. The fruits are often processed through salt-curing, which yields a robust, salty, and pleasantly bitter olive. Recipe:

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