From Libellula's Kitchen & Land

In the final weeks of this dry, hot summer, we’ve kept a close watch on our olive trees. Many of you know the story of our harvest last year; Buran winds blew in from Siberia, killing all of our tree’s blossoms. In a single night, our harvest was almost entirely destroyed. So you can imagine our hopeful monitoring of the weather each night as the summer grew to a close… We are elated to share that our olive buds survived and have grown into a truly spectacular harvest! The town’s olive mill, which has been closed since February, has reopened...

Cooked on a garden BBQ or over campfire coals, it’s hard to beat the earthy, robust flavor of smoked vegetables. Unfortunately, an open cooking fire isn’t always readily available. So for this recipe, we’re recreating that smokey-campfire magic from within your own kitchen. These oven-roasted peppers pair wonderfully with fresh burrata and a splash of Riserva extra virgin. Watch the video of our chef creating the full recipe on our instagram or facebook. – Julia & Camillo Ingredients: 2 Bell Peppers ½ Fresh Burrata (large size) Salt & Pepper Riserva Extra Virgin Olive Oil (to taste) 1 Handful of Hazelnuts, Minced...

If you’ve read our recipes before, you know that in Libellula’s kitchen we often focus on dishes or ingredients that were popular with Italian peasants. These recipes were often created out of necessity; peasants would take items that Italian nobles would throw out and instead turn them into dishes that have now become hallmarks of Italian cuisine. Ricotta is no different! Technically not a cheese, but a creamy curd, Ricotta means “twice cooked.” Ricotta is made from the whey that is leftover from making other cheeses (often mozzarella or provolone). While Ricotta’s exact origins are fuzzy, it’s believed to have...

Bruschetta is synonymous with summer in Italy; a time when friends gather, the days are long, the air is hot, and the food is light, easy to make, and even easier to share. Bruschetta was served as a popular aperitivo in Tuscany in the 15th century. However, bruschetta's origins date all the way back to ancient Rome. Olive farmers would taste the quality of their freshly pressed oil with a slice of crunchy bread - delizioso! In modern-day Tuscany, bruschetta is typically made by rubbing bread with garlic and then topping it with ripe tomatoes, fresh basil, and lots of...