Introducing My Two New Products & 6 Ways to Celebrate Italian Cuisine Week
Nov 16-21 is known as the World Week of Italian Cuisine, and it gives me great pleasure to celebrate this occasion with the introduction of two new Amy Riolo Selections products. In addition to my 100% Italian Extra-Virgin Olive Oil from the award-winning Trappeto di Caprafico, I will am now offering the following products.
6 Ways to Celebrate Italian Cuisine Week
NEW PRODUCTS
Amy Riolo Selections DOP Sundried Red Pesto with Genovese Basil
I am proud to partner with the world-renown Anfosso brand to introduce my privately-labelled Ligurian twist on classic basil pesto. This product is a winner of the 2019 SOFI Gold award for best pasta sauce, and I consider it to be the perfect pantry staple.
Pesto Genovese is the most famous pesto in all of Italy. Only pesto made in a precise manner with fresh Ligurian DOP basil can carry the DOP label. At the heart of this DOP Sun-dried Red Pesto are five ingredients: peeled sun-dried tomatoes, extra virgin olive oil from Anfosso, fresh Ligurian DOP basil, Grana Padano cheese, and pine nuts. I believe that the intense aroma, bright, red color and sweet taste of this pesto are perfect for pairing with pasta, panini, risotto, pizza, easy appetizers, and even roasted vegetables and meats.
Amy Riolo Selections White Balsamic Dressing
This unique balsamic condiment from the centuries old Acetaia Castelli is made from 65% concentrated white grape must and 35% of white wine vinegar. This product is made from Trebbiano grapes, which are one of the varietals used in making traditional balsamic vinegar. It’s a young product quickly aged in virgin barrels to create the perfect balance of golden color and naturally sweet taste. It has a low acidity of only 5% which lends a slightly sweet flavor to any dish.
Free of artificial colorings, preservatives, and thickeners, this product is ideal for salad dressings as well as for dressing fish, chicken and white meats. Because of its’ light color, it doesn’t “soil” a dish, so it’s perfect to maintain the original color but at the same time gives sweet balsamic notes. I love to pair it with my Amy Riolo Selections Extra-Virgin Olive Oil to top salads, vegetables, fresh cheese, and fruit, or to make marinades and use whenever a dish needs a light flavor boost.
My selection is an artisan-blend containing three cultivars – predominately the Gentile di Chieti and the Intosso (which is indigenous only to Abruzzo) varieties, with a touch of the Leccino variety as well. The careful blending of these olives lends sweet, harmonious, and fruity characteristics to the flavor of the oil. Cold-extraction and natural filtration combined with its’ very low-acidity rate make this oil the perfect choice for both ultimate flavor and health benefits. The estate’s oils have won many Italian and international accolades and is named the 3rd best olive mill in the world.
This one-of-a-kind oil boasts notes of tomatoes, almonds, herbs, and artichokes. It pairs well with grilled and roasted meats, poultry and fish, tomato sauces, cooked vegetable dishes, salads, and a wide range of antipasti.
Contrary to popular belief, Italian food is the perfect cuisine for those looking for heart healthy and diabetes-friendly dishes. Real Italian food is healthful, delicious, and the most popular cuisine in the world. At its core, classic Italian cuisine is all about preparing fresh ingredients like fruits and vegetables, whole grains, beans, legumes, dairy, seafood, and poultry in time-honored techniques that preserve both tradition and flavor. In the Italian Diabetes Cookbook, I honor this tradition with 150 easy-to-prepare, satisfying, and robust Italian dishes that can be enjoyed by the whole family — while helping fine food lovers everywhere achieve their health goals.
Inspiration for this book came to me when I visited my ancestral hometown of Crotone, Italy, for the first time. Each recipe includes notes on the history and cultural importance of each dish, and most contain wine pairings — an essential part of any authentic Italian meal! Highlights include: Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta; Whole-Wheat Ziti with Goat Ragu; Swordfish with Olives, Capers, Herbs, and Tomatoes; Red Pepper, Yellow Tomato, and Artichoke Salad; Espresso Panna Cotta; and many more!
4. VIRTUAL COOKING CLASSES, CORPORATE COMPETITIONS AND CULINARY EVENTS
I am excited to be offering a new online cooking class series with my longtime friend and business partner Chef Sedrick Crawley.
Email me here for gift certificates and stay tuned for details.
5. ITALIAN COOKING VIDEOS
Subscribe to my YouTube Channel for Italian cuisine and culture videos.
6. EXPLORING ITALY’S INFLUENCE ON AMERICAN CUISINE AND CULTURE
Watch my presentation for the Embassy of Italy in Washington DC on 11-17. Press here for the recording.. Enter the passcode to view: Hc343BDn9sd