From Libellula's Kitchen & Land — organic Extra virgin olive oil

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...

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...