It’s time for giving and receiving! We at Colavita would like to share with you some of our favorites, both from the Colavita pantry and beyond, that we think would make an outstanding addition to any kitchen pantry, countertop, or dinner table. Let’s get those stockings stuffed!
We’re fortunate to be living in an era where food choices are abundant. After all, there was a time when grocery shopping meant going to the local general store to buy grains in bulk and not much else. On the other hand, having a slew of options can increase time spent in the grocery store deciding what to buy and it can be downright overwhelming. Shopping for cooking oil is no different. Once you come to the realization that olive oil is the superior and healthier choice, you’re presented with several different brands, types and regional varieties that you either gloss over and select what’s cheapest or, stick to what you know.
The secret of a good marinade lies within the choice of acid, fat, the aromatics and the spices. Despite the simple formula it’s easy for it to seem too complicated to DIY, which is why there are so many pre-made marinades on grocery store shelves. Like most foods, homemade marinades are always the better option.
If you’ve ever wondered why the manicotti you’ve eaten at your favorite Italian restaurant tastes different than the one you make at home, you’ve come to the right place. For the second installment of our Pasta Making 101 series, we’re taking on baked manicotti. We’ll walk through the process of making tender manicotti crepes, discuss the difference between them and pre-made shells, and fillings. Now without further ado, let’s gather up the ingredients.