Buonissimo

Apr 04
Cut & Share: Pecorino Toscano DOP and Prosciutto Toscano DOP

Cut & Share is an awareness-raising campaign whose aim is highlighting and informing…

Mar 27
Modern Love | Obsessed with Olive Oil Documentary

Extra Virgin Olive oil can have various aromatic notes and profiles. Modern milling…

Mar 16
Salute! Our guide to drinking in moderation the Italian way

Earlier this year the Canadian Centre on Substance Use and Addiction (CCSA), published…

Mar 14
A Taste of Liguria: Four Essential Things to Try in Genoa and the Italian Riviera

In October of 2022, I had a very special opportunity to travel to Genoa to attend the…

Mar 07
Minestre: Some of Italy’s most Beloved Brodos

Whether thick and hearty, clear and light or pureed and silky, nothing says comfort on…

Mar 02
Roma EVOO Award – XXX Edition

The Roma EVOO Award is a competition to recognize the best extra-virgin olive…

Feb 28
Tradition Vs Quality | Obsessed with Olive Oil Documentary

The traditional methods of olive oil production can often damage the olives, causing…

Feb 21
RECIPE: Bolognese Bianca

Sugo alla Bolognese is certainly one of those classic recipes that everyone has tried…

Feb 07
Sediamoci: Chef Rob Rossi of Osteria Giulia and Giulietta

For many years, Chef Rob Rossi’s dream was to open an Italian restaurant with a focus…

Feb 03
RECIPE: Ricotta and Fruit Crostini with Nutella®

February 5 is World Nutella Day and fans around the world come together every year to…

Jan 31
It’s Complicated | Obsessed with Olive Oil Documentary

To this day and for over a decade, I travel to Italy every fall for the olive harvest…

Jan 13
Does pineapple belong on pizza?

The longstanding debate about whether pineapple belongs on pizza has been dividing…