Zia Pia's Journal
Recipes, stories, and seasonal inspiration from Italy’s most beautiful foods. Explore the artisans, ingredients, and traditions behind our collection.
The Olive Harvest: How Great Extra Virgin Olive Oil Begins
The Olive Harvest: Great EVOO Begins in the Grove
Italy’s Heirloom Tomatoes
Summer may be winding down, but in Campania and Puglia, the fields are still bursting with sun-ripened tomatoes at their peak. Our trusted producers are busy capturing this fleeting season,...
Back to School, Back to the Table
As routines pick back up and weeknights get busier, having a few go-to dinner staples on hand can make all the difference. Our Zia Pia sauces and pastas are...
The Secret to Better Summer Salads
Some ingredients quietly elevate everything they touch, our Crema Balsamic Glaze is one of them. This rich, glossy glaze comes from Acetaia Leonardi, a family-run vinegar house in Modena that’s...
Meet La Fabbrica della Pasta: third generation pasta makers from Gregnano
In our Meet the Producers series, we bring you closer to the artisans behind the exceptional foods we offer. La Fabbrica della Pasta di Gragnano is a family-run pastificio rooted...
4th of July, Italian Style
We’re marking the day with an Italian grigliata: simple, seasonal, and full of flavor. Tomato bruschetta, bold olive oil, and beautiful ingredients that bring everyone to the table.
Aged Balsamic Vinegar: The Unexpected Ice Cream Upgrade
Thought balsamic was just for salads? Think again. Balsamic vinegar has long been a staple of Italian cuisine, but if you’ve only used it on salads, you’re missing one of...