Recipes

On Easter morning, a fresh-baked sweet seemed to be in keeping with a Ritrovo foodstyle. Fresh baked goods remind us of all the simple yet flavorful baked goods that are so...

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...

For Ritrovo, one of the best ways to learn about Italy’s regional foods and recipes has been to get ourselves out and on the ground.  Visiting the regions, producers and...

We just discovered a piece of the peak of summer. It’s a wedge of pea patches, sheltered under a wild, grassy hill, in the midst of West Seattle. From its slopes...

At first we weren’t convinced: looking at the leathery, deflated, deep red goat’s horn peppers sandwiched in their plastic sack, nothing really very appetizing came to mind. Michele Ferrante, our contadino friend...

We recently started importing a new couscous made in Italy from farro. Farro is a resurgent yet heirloom grain common in the Mediterranean, favored for its high protein, mineral, and...