From Libellula's Kitchen & Land — italian recipe

It was the summer of 1487. Lucrezia Borgia was about to get married. For the third time. You see, her dearest father,  Pope Alexander VI and mother (who happened to be one of his favorite mistresses), had decided that they would marry their daughter as many times as they could to advance their political standing.  As soon as one husband didn’t quite give them as many political or financial benefits as they had hoped, they moved onto a new conquest for their daughter. And they weren’t too subtle about it either. Her father ordered the execution of her first husband....

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  

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...