From Libellula's Kitchen & Land

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...

You’ve probably eaten polpette many times before. But you would’ve called them by their English name: meatballs! In Italy, polpette are almost never served with pasta. Instead, Italians enjoy polpette as an antipasto or side dish. So if you try to order spaghetti with meatballs while in Italy, you’ll get some funny looks. This recipe for polpette comes from Abruzzo, a sunny region in central Italy. Unlike most meatballs you’ve had before, these are vegetarian and known as “pallotte.” Frying the pallotte in sunflower oil prevents them from becoming too dense, while the final drizzle of extra virgin olive oil...

The ultimate labor of love: risotto. A dish that requires you spend your time right by its side; stirring the slowly combining broth and rice. That’s also what makes this the perfect dish to make with someone. The more hands that can stir, the merrier! The combination of peas, lemon, olive oil, and mozzarella gives the dish the flavors of a fresh spring evening. This recipe serves two. – Julia & Camillo