From Libellula's Kitchen & Land — Extra Virgin Olive Oil recipe

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...

Pizza alla marinara is enthusiastically enjoyed by young and old alike all across Italy. It’s a simple dish requiring just a few ingredients, making it easy to throw together for an afternoon aperitivo (we recommond serving it alongside a couple of Aperol Spritzs or glasses of Pinot Grigio!). Once you’re confident with the basic recipe, try adding various topping combinations. Our chef holds a special appreciation for the salty hit of flavor that anchovies add to her pizza. We have included cup and tablespoon measurements for the dough ingredients, although we recommend using a measuring scale as leavened goods require...

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...