Italian Cooking Tip: Artichokes
Forget the lemon or vinegar. To keep your artichokes from browning while you're waiting to cook them, just add a pinch of flour to...
Italian Food Tip: Aged Balsamic Vinegar
Aged Balsamic Vinegar (15 years or more) pairs really well with Parmigiano-Reggiano. You only need a drop as the Balsamic will very strong, thick...
Villa Cappelli Aperol Spritz
Villa Cappelli Aperol Spritz
A light and refreshing aperitif.
3 parts Prosecco2 parts Aperol1 part Soda (or sparkling water if you're in a jam)
Fill...
Villa Cappelli Caprese
Villa Cappelli Caprese
What we believe is the best way to make caprese.
MozarellaBasilTomatoesSaltVilla Cappelli Extra Virgin Olive Oil
Cut a ball of fresh mozzarella...
7 Reasons to Love Prosciutto Wrapped Figs
A lot of us are probably familiar with this dish's brother, prosciutto wrapped melon. And while that is delicious and nutritious as well, prosciutto...
039: One of the best authentic Italian meals ever
Antichi Sapori definitely serves one of the best authentic Italian meals ever — really one of the best meals ever period, Italian or not.
And,...
Italian Food Tip: Chopping Onions
For fewer tears, put your onion in the freezer 15 minutes before chopping.
Villa Cappelli Limoncello
Villa Cappelli Limoncello
Our world famous limoncello recipe.
10-12 Lemons1 L of alcohol500 g of sugar1 L of water
Take the peels of 10-12...
Italian Food Tip: Peeling Garlic
If you need whole peeled cloves (not smashed with your knife), put your cloves in the microwave for a few seconds. The steam generated...
7 Amazing Benefits of Garlic
Vampires may not be too keen on it but chefs and health gurus swear by it. Garlic not only adds a ton of flavor...
