From Libellula's Kitchen & Land — easy dessert recipe

Peaches were once a great delicacy to the Romans. In the markets, a single peach could sell for the price of a day’s wage. Banquet hosts would display bowls of the fruit as if they were jewels, served alongside honey and wine. Over time, peach trees were planted across Italy, making the sweet fruit accessible to all Italians. In the Giardinetto grove, we have a number of peach trees that grow alongside our olive trees. And we love to toss a few peaches onto the grill during our summer barbeques!  To make this recipe simple to recreate at home, our chef has adapted it...

Extra virgin olive oil biscotti originated from the areas in Italy where butter was less available. Before refrigeration, the northern Alps of Italy (where herding communities lived) were some of the only regions that had access to fresh butter. For the rest of Italy, the staple kitchen ingredient of olive oil created an equally delicious, yet lighter and crispier, biscuit.  The Classico works wonderfully in this recipe. Its subtle floral notes and undertones of apple and artichoke enhance the biscuit without overpowering it, allowing for the biscotti’s sweet flavor to prevail.  We recommend dipping your biscotti in a cup of...