Pia's Journal
Summer grilling, with Italian style
It’s time to dust off the BBQ and heat up the coals, grilling season is upon us! Incorporate some iconic Italian style into your next cookout and instantly elevate the...
Extra Virgin Olive Oil from Chianti
We're excited about our ongoing partnership with Pruneti, and to introduce three new gift sets highlighting their incredible monocultivar extra virgin olive oils from Chianti. These sophisticated gift sets offer...
Fused vs Infused Oils
Flavored oils are invaluable ingredients in the kitchen, a simple drizzle can transform a lackluster dish into something truly spectacular. Not all flavored oils are created equal, however, the quality...
The Art of the Aperitivo
One of Italy’s most beloved traditions, aperitivo is so much more than the Italian equivalent of Happy Hour. The name originates from the Latin aperire meaning “to open;” since this...
Pesto Rossi 1947
We're thrilled to welcome Pesto Rossi 1947 to the Zia Pia family! Using only the finest, most carefully selected local ingredients, and crafted in the centuries-old Italian tradition, Roberto Panizza's...
When Italy Gives You Lemons...
In Italy, the lemon trees hang heavy with bright yellow fruit this time of year, and the harvest is in full swing. Many lemon festivals and celebrations take place in...
Croxetti with Creamy Pine Nut Sauce
A Ligurian tradition dating back to the Middle Ages, Croxetti is flat, disc shaped pasta embossed with a traditional design. Our friends at Pasta di Liguria are amongst the few...
How to use White Balsamic Vinegar
White balsamic vinegar gets a bad rap. While often considered the inferior cousin of the more precious, traditional balsamic, this golden vinegar boasts a myriad of uses and a unique...