From Libellula's Kitchen & Land — Olive oil recipe

In the early hours of December 21, 1935, New York City’s mayor strolled into the bronx market followed by a dozen policemen.Hopping up onto the back of a cabbage truck, mayor LaGuardia turned and addressed the assembled farmers and street vendors.Starting in one week, the mayor announced, New York City will be instituting a total ban on the sale, display, or possession of a “a serious & threatening” commodity.This substance, which had been funding a vast underground mafia network, was the humble artichoke.You see, two decades earlier, a couple of Italian farmers out in California had started growing a crop...

Ahh Ravioli. One of the most loved dishes of Italy!  Little pockets of fresh pasta filled with meat, cheese, or vegetables served in a variety of sweet, spicy, and savory sauces.  Ravioli have been enjoyed in Italy since the 14th century. At the court of the Gonzagues, stuffed pasta was offered to noble visitors as a royal treat!  But what about the Italian Christmas Eve classic, Ravioli di Zucca (Squash Ravioli)?  Well, it all started when farmers began growing squash in Northern Italy after it was brought back by explorers from South and Central America. The Italian nobility quickly became...

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...

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...