Last night we cooked over 15 pounds of tomatoes for almost 3 hours, then we passed them through a fine-meshed strainer. We took the strained juice of the cooked tomatoes, and we reduced it further for two hours. In the end, after almost 5 hours of cook time, we got an extremely flavorful sauce- our traditional Italian passata. But those 15 pounds of tomatoes only yielded a few cups of sauce! It doesn't seem like much, but the flavor packed a punch! Take one of our cooking classes to learn the technique!

I doubt many of you have heard of coppiette. If you come to Italy, and order them at your specialty grocery store, you will get pork coppiette, which are strips of pork covered in fennel and salt, then air dried until "cooked". Well what you see photographed here is something very different.  


... Click read on below... 

Yesterday we had the pleasure of hosting Julie & Jake. Loved how precise their spinach & ricotta ravioli looked so we thought we'd post a photo here. Even amateurs can make gorgeous (and delicious) pasta from scratch! Julie even posted a few more great photos from the day on our Facebook page; click here to check them out.  Thanks Julie & Jake for sharing your pictures! For more photos they took click READ MORE below.