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.
With so many brands making pasta – including our own – you may be wondering why we would write a post about pasta making or why you’d even want to attempt this. The answers are simple. Colavita is an Italian food brand with deep roots in Molise, Italy, which means that our appreciation for the way things were done in the old days is unwavering despite modern culinary advances. Also, homemade pasta just tastes better. For the purpose of this post we’re going to focus on making ravioli, a pasta that we believe tastes best when made fresh. It also happens to be a pasta that Colavita doesn’t produce, so win-win. Now let’s get into this ravioli recipe. First up gather your ingredients and equipment.
Mother’s Day is around the corner. And while the current state of affairs prevents us from dining out with our loved ones on this special day, nothing says “I Love You,” more than a homemade meal. Whether you’re a mom, mom-to-be, grandma or someone looking for some kitchen inspiration to cook for their favorite gal, this quiz will help you bring a gourmet Mother’s Day celebration right to your kitchen.
April is Irritable Bowel Syndrome (IBS) Awareness Month, so we sat down with Registered Dietitian Beth Candela to answer your top 10 questions about the disorder, FODMAPS and more. Part one of this series covered the basics of IBS and FODMAPs, and this one goes into more depth about what to expect when following a low-FODMAP diet.
April is Irritable Bowel Syndrome (IBS) Awareness Month, so we sat down with Registered Dietitian Beth Candela to answer your top 10 questions about the disorder, FODMAPS and more. We’re proud to be able to say that we offer healthy and low-FODMAP compliant cooking oils to individuals suffering from IBS. Find Beth’s IBS-friendly recipes (pictured throughout this post) here made with Colavita Monash FODMAP Certified Roasted Garlic Extra Virgin Olive Oil.
This recipe for Cauliflower Pizza Bites uses cauliflower as the crust, giving you perfect little snack-sized bites of pizza, that just happen to be gluten free and good for you. It’s a great way to add some more veggies to your family’s diet, and you’ll love them too!