| Mangia Bene Pasta |

| Chi mangia bene, vive bene Who eats well, lives well |
| Olive Oil, Recipes featuring Bagna Cauda Aglio e Olio Sauteed Spinach with Beans Goat Cheese Marinated in Spicy Olive Oil Marinated Mushrooms Salmoriglio - Oil and Oregano Sauce Olive Oil Puffs with Gorgonzola Filling Sweet Olive oil Quick Bread Pancakes, Breakfast |
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Stracciatella (strah-CH'YAH-teh-lah) "Little rags" A chicken or beef soup to which a paste of egg and cheese is added to make rag-like shreds (straccetti) of dough that are cooked in the broth. Stracciatella is a specialty of Rome. It is also called stracciatella alla romana or minestra mille fanti. Stracciatella also refers to chocolate chip ice cream |
Caciocavallo (kah-ch'yoh-kah-VAH-loh) "Horse cheese" A firm, sharp buffalo or cow's milk cheese, aged 3 months, or longer if intended for grating. Originally from Campania, this ancient cheese is now produced throughout southern Italy. The cheese's name may derive from its being dried in tandem on either side of a pole, as if on horseback. Others believe the name dates back to when the cheese was made from mare's milk. |
Antipasto (ahn-tee-PAH-stoh) "Before the meal" Antipasti have tremendous range and regional variety, from cold vegetables dressed in olive oil, slices of cheese, prosciutto, and other meats to hot foods like fried vegetables and fish. When several of these are assembled, it is called antipasto misto. A large antipasto may consist of plates of olives, prosciutto, salami, eggs, salds, pickled onions, stuffed tomatoes and peppers, sweet and hot peppers, beans, vitello tonnato, cold fish, marinated calamari, anchovies, sardines, frittata, and other dishes. In Sicily appetizers are called grape 'u pitittu (mouth openers). |
alla Carbonara (AH-lah-kahr-boh-NAH-rah) "Charcoal style" A Roman pasta preparation usually made with linguine sauced with a raw egg that is cooked by the heat of the pasta itself. Then it is tossed with pancetta or guanciale, pecorino or Parmesan cheese, and a lot of black pepper. The origin of the name has never been confirmed. Some people believe that it was a dish created by the coal miners of the mountains between Abruzzo and Lazio. The name may simply derive from the look of the cooked bits of pancetta in the preparation. |
Caprese "In the style of Capri" Caprese sauce is usually made with lightly cooked tomatoes, basil, olive oil, and mozzarella. Insalata alla caprese is a salad of tomatoes, bail, and mozzarella dressed with olive oil and sometimes vinegar. |



| FEATURED RECIPES |


| To make authentic tasting Italian dishes you must use authentic Italian ingredients. This flour makes all the difference in the world when it comes to making pasta, pizza, or bread. The dough is silky smooth, easy to stretch and tastes great. Once you try it, you will be amazed at the difference it makes in your recipes. |


| This pasta-roller attachment designed for use with KitchenAid stand mixers allows for creating thick or thin sheets of fresh pasta. The efficient rollers turn out 6-inch sheets of pasta. If you're tired of using one hand to crank your pasta machine and one hand to feed the dough, this attachment makes pasta- making so much easier. |
| With this pasta extruder attachment your KitchenAid stand mixer goes to work making fresh, homemade large or small macaroni, fusili, rigatoni, bucatini, fusili or spaghetti. Position the desired plate and attach the press onto the power hub of any KitchenAid stand mixer. Feed balls of dough through the hopper and use the built-in wire cutter to customize the length of the noodles. Enjoy authentic homemade pasta in minutes, instead of hours spent rolling and cutting by hand. |









| Cordless electric bottle opener removes the cork in seconds Opens up to 30 bottles on a single charge; simple push-button operation Foil cutter for easily removing seals; comfortable soft-grip handle |






