DeLallo Eats – Blog


Pasqua: Easter in Italy

Spring’s Harvest The feast on Easter Sunday is a culmination of weeks of religious rituals as well as homage to spring. Typically, in Italy, the Pasqua table is vibrant with

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Perciatelli all'Amatriciana

How To: Sauce and Serve Pasta

Behind every great pasta is a great sauce. But it’s not just the sauce’s flavor that matters, but when and how the sauce and come together. Correctly saucing your pasta is the

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All About Beans

Boasting a long list of health benefits, beans are a great option for warmer weather dishes, like salads and spreads, as well as a hearty addition to winter preparations, often

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Molise, Italy

The second-smallest region in Italy, Molise was until the early 1960s considered part of the region of Abruzzo. Bordered on the east by the Adriatic Sea, Molise shares the rest

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Campania, Italy

Located in the southern part of Italy, Campania sits at the front of the “boot” and boasts an excellent stretch of coastline along the Tyrrhenian Sea. It governs the isle

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Abruzzo, Italy

The region of Abruzzo sits center-east in Italy’s long, narrow leg. About two-thirds of the region is mountainous, featuring the Apennine range, but is bordered by a healthy stretch of

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Sicily, Italy

The island region of Sicily is one of Italy’s most recognizable names. It’s impossible to turn on a television without finding a movie or a show that makes reference –

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Get to Know: San Remo Olives

Small, nutty and sweet, the San Remo is grown in Linguria, a province of Northern Italy along the Italian Riveria.   ORIGIN Liguria, Italy (along the Italian Riveria)   DELALLO

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Cooking with Bay Leaves

Sacred to Zeus in ancient Greek mythology, the laurel tree (also known as the bay laurel or the bay tree) is omnipresent in the Mediterranean region. Long before biblical times,

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Get to Know: Picholine Olives

Like Niçoise olives, the Picholine is another famous French olive with a low crop yield. Because of this, they are mostly sold and eaten domestically. ORIGIN Gard, a region of

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