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...
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...
Pasta and Peas
Pasta and peas is one of those magical combinations. However, I must admit, I never liked peas growing up as a kid. But then...
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...
Italian Food Tip: Chopping Onions
For fewer tears, put your onion in the freezer 15 minutes before chopping.
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,...
048: Villa Cappelli Guest Chef
After a long hiatus, we are back to give you updates on happenings at the villa from record snow storms to our latest guests....
058: Real News, Fake Food
In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From...
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...
Extra Virgin Olive Oil Mayo
Extra Virgin Olive Oil Mayo
A healthy alternative to other mayonnaises.
3 eggs1/4 cup lemon juice1 teaspoon salt1.5 cups Villa Cappelli Extra Virgin Olive...
