Ritrovo Italian Regional Foods

Flavorful and Gluten-free

April 23, 2019 1 Comment

Il Macchiaiolo 100% Corn Pasta Fiesta Salad Ingredients: Half bag Le Macchiaioli Corn Pasta 1 cup fresh salsa 1 can (14 oz.) black beans or black soybeans, drained OR Radici Chickpeas ¼ cup fresh cilantro ¼ cup Trampetti Extra Virgin Olive Oil Casina Rossa Saffron & Salt to taste Cook pasta until al dente, drain, […]

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Grey Days, Golden Tomatoes

April 23, 2019 1 Comment

Wade smiled in his customary placid way and replied, “Things are good, even if we have lost all our tomatoes and cucumbers this year to bad weather.” Fortunately Wade has other local delights to offer.  Still, there is nothing better than his midsummer Japanese kyuri style cucumbers. His mixed golden and red cherry tomatoes, though […]

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Salsa Bolzanina

April 23, 2019 No Comments

Salsa Bolzanina-a sauce for fresh asparagus or to serve with Radici of Tuscany Asparagus Pate Or, try the Ritrovo-invented Radici of Tuscany Asparagus Pate Bruschetta with Salsa Bolsanina: make the Salsa and set aside. Toast sliced bread and broil as if you were making a simple bruschetta. When the bread is toasted, drizzle with olive […]

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Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)

April 23, 2019 No Comments

Ingredients: 1 lb (one bag) Di Cuonzo Orecchiette Pasta 2 bunches of Broccoli Rabe Tenuta Cocevola Extra Virgin Olive Oil 4 Anchovies filet 3 Garlic cloves 1 tsp of Controne Hot Pepper Powder Radici of Tuscany Wild Pine Nuts (lightly toasted) Pecorino Cheese Preparation: In a large pasta pot bring water with a hand full […]

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Zucchine e Formaggio di Capra (Goat Cheese Zucchini Rolls)

April 23, 2019 No Comments

Ingredients: 4-6 Small Zucchini Squash Fresh Goat Cheese Tenuta Cocevola Extra Virgin Olive Oil Casina Rossa Saffron & Salt La Bella Angiolina Taggiasca Olives Casina Rossa Abruzzo Piccante (Hot Pepper Sauce) Preparation: Slice the zucchini 1/8 of inch thick lengthwise Grill them until tender enough to roll Cut Cheese in small cubes Start preparing the […]

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Farro Cotto, Cooked Farro with Casina Rossa Mosto Cotto

April 23, 2019 No Comments

Ingredients: ½ lb. of Radici of Tuscany RTE Farro della Garfagnana 1 cup fresh pomegranate 1 cup crushed walnuts ½ cup of high quality chocolate with anise 1 cinnamon stick A pinch of cinnamon and nutmeg Casina Rossa Mosto Cotto Casina Rossa Sweet & Salt to taste In a saucepan place the farro and the […]

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Casina Rossa Mosto Cotto and Sweet Salt Baked Ricotta

April 23, 2019 No Comments

Ingredients: 2 cups fresh ricotta 2 organic eggs ¼ cup Casina Rossa Mosto Cotto 2 tsp. Casina Rossa Sweet & Salt Preheat oven to 350F. Whisk together ricotta and eggs. Spread in a 13-inch flat baking pan and place in oven. Bake until solid, about 20-25 minutes. Allow to cool. Just before serving, broil the […]

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RITROVISMS

April 23, 2019 No Comments

“Even though we are multi-regional, artisan Italian food importers and developers, this doesn’t mean that we do not support or frequent local producers. We do, though at the same time we constantly evaluate the costs of our choices, be they local or international because there is global consequence in everything we do. There is no […]

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Wistful in Seattle, Over Fresh Asparagus

April 23, 2019 No Comments

With the coming of June the citizens of Washington State’s Emerald City are emerging from a long, gray winter. Our eyes sparkle as we happily salve our first sunburns of the year, buckle-up our Birkenstocks, and begin firing up our barbeques. Well, not all eyes are sparkling. Fresh asparagus lovers are shedding a tear or […]

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L’amore for Italian Cheese and Condiments

April 23, 2019 No Comments

Part of our professional sommelier studies in Italy was the study of food. For millennia wine itself has been considered a basic element of the Mediterranean diet-“liquid food”, so to speak-describable in terms of nutritive quality, flavor characteristics, regional diversity, and intrinsic balance. The next step was simply to study other foods, starting with cheese, […]

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