From Libellula's Kitchen & Land — easy recipe

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...

While our Libellula family is based in northern Italy in the Sabina region, we love visiting fellow farmers all across Italy. With its beautiful coastline and warm weather, Sicily is one of our favorite spots. And nothing says “Sicilian breakfast” more than a cake made with pistachios and lemons – two of the region’s agricultural specialties. Add to the mix extra virgin olive oil, which gives the cake a wonderful sponginess and depth of flavor, and you’ll be transported straight to the Sicilian coast! We recommend saving a few pistachios on the side to sprinkle over the top of the...

Eggs are synonymous with spring and Easter in Italy. They are a symbol of new life and of the delicacy of the first warm days of the year. Each Italian region has anywhere between one to fifty traditional Easter recipes centered around eggs. This year, our Italian chef wanted to bring you a modern take on the classic ravioli ricotta e spinaci by adding a silky egg yolk to the pasta’s center. You can prepare the ravioli filling in advance and then gently fold the pasta into shape, just before eating. Enjoy finding the golden “Easter egg” bursting out of each ravioli...