From Libellula's Kitchen & Land — italian recipes

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....

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...

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...