Category: Ingredients


We know we love the rich, earthy bitterness of the exotic spice saffron in pasta, risotto and seafood dishes, but what exactly is it, and why is it so expensive? Saffron derives from the flower of the Crocus sativas plant. 

Pasta History 101: Origins

There is a long-standing belief that Marco Polo was the one who introduced pasta to Italy from China. While he is credited with bringing many of the advancements that characterized the Age of Enlightenment in Western Civilization, it is widely

What is “semolina”?

Most of you know we make our fresh pasta from a very traditional recipe of semolina, local eggs and water, but how many of you know exactly what semolina is?  To be honest, I had to do a bit of