A common Italian adage, “bella vita” meaning “beautiful life,” is not merely a phrase but a cultural philosophy for the Italian way of life. It represents the Italian appreciation of the simple joys and pleasures of being alive; time with friends and family, eating and drinking well, and enjoying beauty in all its forms. Originating in the charming streets of Milan, the aperitivo symbolizes Italian culture. More than just a happy hour drink, the Italian aperitivo is a social ritual that brings friends together to unwind, converse and savor the simple flavors of Italy. This summer, we invite yo ..read more

Adding a touch of sweet acidity and depth of savory must, our smooth traditional balsamic vinegar makes this classic Boulevardier cocktail deeply savory and undeniably interesting. As it turns out, Modena’s black velvet vinegar is the perfect addition to bourbon-forward cocktails. We’re ready to start making cocktails with balsamic vinegar on a regular basis.    BOULEVARDIER PEDRONI   Makes 1 Cocktail INGREDIENTS ▢ 1 oz bourbon ▢ 1 oz Campari ▢ 1 oz sweet vermouth ▢ a drizzle of aged Balsamic Vinegar ▢ Lemon twist to serve     DIRECTIONS Combine ..read more

Italy, a land adorned with art, culture, and history, also boasts a rich tapestry of wine regions, each with its own unique charm and character. Nestled in the heart of central Italy and home of “the eternal city,” Lazio stands out, whispering tales of ancient heritage and modern innovation.  Lazio’s favorable climate, characterized by mild winters and warm summers moderated by sea breezes, has nurtured vineyards since before the Roman Empire to the ancient times of the Etruscans. The region’s prominence as a wine-producing region continued through the Middle Ages and the Renaissance, wit ..read more

Originating in the Mediterranean basin, artichokes became domesticated and cultivated in the 1400s. Since then, the bulbous bud has been enjoyed throughout Lazio. Celebrated for its beautiful nutty flavor and violet leaves, there is perhaps no artichoke quite as iconic as the Romanesco artichoke. From February-April, Roman artichokes are featured on menus in Rome, in every Roman home, and every Roman market. Carefully cleaned and stuffed with another Italian staple, Nepitella, classic carciofi alla Romana are pan-fried and steamed to perfection. Don’t let the appearance of this hearty flower s ..read more

What do you get when you put tangy lemon, umami miso paste, luscious butter and savory black cuttlefish ink rigatoni together? An astonishing symphony of bold flavors that unify in a velvety and uncompromising pasta. Ready in under 20 minutes, this quick cuttlefish ink pasta recipe is a show stopping weeknight dinner. Don’t be afraid, just dig in.     CUTTLEFISH INK RIGATONI WITH MISO LEMON BUTTER SAUCE   Serves 4-6 INGREDIENTS ▢ 1 box Rigatoni al Nero di Seppia ▢ 2 tbsp butter ▢ 2 tbsp EVOO  ▢ 2 large or 4 small cloves garlic ▢ 2 tbsp Miso Paste  ▢ 1 lemon, zes ..read more

In the height of summer, there’s one dish you’ll find in almost every trattoria along Sicily’s coastline: pasta al nero di seppia. Cooking striking black cuttlefish ink into a velvety pasta sauce, you’ll find many renditions of this traditional dish. Folded straight into our ancient grain pasta dough, our pasta al nero di seppia is ready for you to enjoy however and whenever you’d like. This simple summer pasta combines Sicily’s iconic dish with one of America’s favorite summer ingredients, sweet corn. Ready in just 20 minutes, enjoy this squid ink pasta recipe with a mineral white wine, such ..read more

Mother's Day is all about showing Mom gratitude for her countless efforts. Believe it or not, but showing up to help her make breakfast will bring a smile to her face and fill her heart with warmth. This year, make The Butter Table's incredibly tender and special Olive Oil Crepes. There's no doubt that they gain some of their tenderness from the joyful environment from which they come.   OLIVE OIL CREPES WITH HONEY RICOTTA AND FRESH STRAWBERRIES   Serves 4 INGREDIENTS For the Crepes: ▢ 2 large eggs ▢ 1/2 cup water ▢ 3/4 cup milk ▢ 3 tbsp EVOO ▢ 1 tbsp lemon zest ..read more

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