It’s artichoke season in Italy, which means that the streets of Rome are wafting with the heavenly smell of fried, sautéd and raw artichoke. Tossed into a fresh and velvety pasta, artichoke is the heart of this delicious and simple dish. You can always swap out the jarred artichoke hearts in this recipe for fresh if you have access to them, just note that it will take slightly longer to prepare.    SWEET PEPPER ARTICHOKE PENNE   Serves 4-6 INGREDIENTS ▢ 1 box Penne ▢ 1 14 oz jar artichoke hearts, drained ▢ 4 tbsp EVOO ▢ 1 lemon, zested ▢ 4 cloves garlic, thinly sliced ▢ 1 ..read more

Read our full 2023 Impact Report.  "BONA FURTUNA": WHAT'S IN A NAME In the good old days, throughout Sicily and southern Italy, the phrase “bona furtuna” was exchanged in lieu of more formal farewells. Bidding the receiver good luck, good health, and good life, it was filled with a sentiment of warmth and good will. As a young Sicilian-American, saying “bona furtuna” connected our co-founder Steve Luczo to his Sicilian roots and made him feel a sense of belonging in the Sicilian community. But for Steve, “bona furtuna” has always been more than simply an expression of cultural pride and ..read more

Shaved into paper-thin slices, raw beef is the star of the show in a classic carpaccio. The first iteration of this internationally recognized Italian favorite was made at Harry’s Bar in Venice in the 1950s. With the thin slices of beef carefully arranged to cover a plate and drizzled with a simple, acidic vinaigrette, the dish’s elegance, simplicity and of course delicious qualities skyrocketed its popularity. Soon, variations using raw fish and other clean red meat alternatives became in vogue. The key for any carpaccio is to balance the richness of the meat with acidity and salt. You can pl ..read more

They say “when in Rome, do as the Romans do.” When we’re in Rome, we follow this rule to a tee. Be it a long walk through the Piazza Navona, carciofi alla romana in the Jewish Quarter, or late night gelato, we embrace Roman life with open arms. One thing we never leave Rome without, is at least one (let’s be honest, two) servings of a classic carbonara. Undeniably rich and savory, carbonara is one of those dishes that exemplifies Italian cooking. This traditional Italian pasta recipe uses just four ingredients and comes together in under 30 minutes. The secret? Like all good Italian food, use ..read more

When you slowly cook pork belly in the oven, its fat gently renders, slowly tenderizing the meat below. The result? Melt-in-your-mouth bites of succulent pork belly. Crisped up and tossed into a rich and velvety bucatini carbonara, pork belly changes the name of the game for the Roman classic. Can’t find pork belly near you? No problem, you can always substitute pork belly for the burnt bacon ends at your butcher’s shop.    If you have the time, we recommend you prepare the pork belly 24 hrs ahead of time and cool completely in the fridge. This will make it easier to cut the pork bel ..read more

With fresh black cuttlefish ink folded straight into the dough, Bona Furtuna black squid ink pasta  is filled with briny, oceanic flavors. Coating each savory noodle in a rich and creamy sauce, this carbonara marries land and sea in an umami-rich symphony. Freshly ground pink pepper adds a bright, floral peppery quality to the dish. Want to up the ante? Instead of grating fresh cheese over his squid ink carbonara, finish it with grated cured egg yolk.    RECIPE TITLE   Serves 4-6 INGREDIENTS ▢ 1 lb Squid Ink Spaghetti ▢ 3 tbsp olive oil ▢ 2 eggs  ▢ 4 egg yolks ..read more

Grown on the volcanic foothills of Mount Etna, Sicilian Bronte pistachios are coveted for their stunning appearance and superior quality. Within royal purple skins their electrifying green centers are creamy and sweet. Crushed into tiny bright crumbs, Bronte pistachios make a striking and sweetly nutty crust for fresh cod filets. Paired with a bitter radicchio salad and earthy celeriac puré, this dish offers a bright spring-colored feast for your eyes and palate. We recommend you serve this with a bottle of playful Prosecco.      PISTACHIO CRUSTED COD   Serves 4 ..read more

Espresso Martinis are having a moment. Why make the decision between an after dinner espresso or a digestif when you can have them both combined into a delicious libation? We’re here for it. Coffee forward, sweet, creamy, bitter, strong, heavy, light; made with vodka, gin, rum or even bourbon; truly an espresso martini can be made to fit every preference. We partnered up with Wyoming Whiskey to combine their spicy rye-style whiskey and our floral Wildflower Honey to bring you an irresistible and complex espresso martini.      COWBOY CAFÉ   Makes 1 cocktail INGREDIENTS ▢&nb ..read more

Crunchy on the outside with ooey-gooey cheesy centers, everyone loves a grilled cheese. They’re the perfect simple vessel for salty carboloaded goodness. And while we’re here for a classic Wonder Bread with American Cheese combination, the two best parts (the cheese and the bread) happen to be Italian specialities. So why not throw the best Italian ingredients together to make exceptionally delicious Italian grilled cheese sandwiches? We’ve put together some of our favorite quick and easy combinations to try any day or night of the week.      THE ROMAN Where the fruity bit ..read more

Balancing rich and salty cured meat with fresh mozzarella, crispy and vinegary greens, sharp olives, and earthy porcinis, this sandwich exemplifies the immigration of Italian flavors to America. Harnessing some of Italy’s best products, enjoy the New Orleans favorite alongside a cold glass of lemonade.  MUFFELATTA SANDWICH  Serves 2 INGREDIENTS ▢ 1 loaf Ciabatta bread ▢ 1/4 lb sliced prosciutto ▢ 1/2 lb sliced calabrese salami ▢ 1/2 lb sliced mortadella  ▢ 1/2 lb fresh mozzarella, thinly sliced ▢ 1 roasted red pepper, diced ▢ 1 cup shaved iceberg lettuce (or arugula ..read more