The Mad Rose Journal

Check out our very own Kevin Campana as he whips up the perfect homemade focaccia with Giampiero Bea's ancient grain flour and Aldo Armato S-ciappa olive oil. 

AN OLIVE OIL TASTING   Recently, Ben Andersen, one of Rosenthal Wine Merchant's sales representatives from California weighed in with his reflections on our olive oils. From the clean-as-a-bell Recaredo...

A BEA FAMILY STAPLE   Giampiero Bea's line of heirloom grains and legumes from Umbria continue to bring some Montefalco magic to our kitchen creations. Today, we're venturing off to...

Inspired by a creation first enjoyed at a boutique hotel in Aix-en-Provence, this recipe is a true staple at the Mad Rose Ranch.  For one (for more just multiply the...

"I was born in the agricultural world because my dad has a winery and I gave him a hand by taking care of a little bit of everything, from the...

IN CONVERSATION WITH: PAOLO MONTANARO OF TARTUFLANGHE   It seems only fitting that the first smell Paolo Montanaro remembers was that of truffles. The Montanaro family's roots in Alba stretch...

IN THE SPOTLIGHT: CHESTNUT HONEY   Bold, robust and iconic, Mario Bianco's chestnut honey or Miele de Castagno is a stunning example of the varietal. Boasting complexity with its signature...

IN THE SPOTLIGHT: MELATA HONEY After a brief hiatus, our Honey of the Month feature returns to place the spotlight on an exclusive honey varietal we carry at Mad Rose...

IN THE SPOTLIGHT: DANDELION HONEY   The Dandelion honey is produced in the early part of spring. The dandelions frequently time their flowering to the budding of the vine, an...

IN THE SPOTLIGHT: AGRUMI   The Agrumi (Citrus Blossom) honey from Andrea Bianco is sourced from bees working the slopes of Mount Etna near the village of Zafferana. There are...

IN THE SPOTLIGHT: RHODODENDRON HONEY   The Rhododendron honey presents one of the more complex profiles of the many honeys crafted by Andrea Bianco. It carries a hint of the...

  PASTA NIGHT AT THE MAD ROSE RANCH Tonight’s dinner featured the “paccheri” pasta from Il Censo. I also used Armato's S-ciappa olive oil (the Il Censo olive oil would be another,...

HEIRLOOMS FROM UMBRIA The reception we've had to Giampiero Bea's line of artisanal ingredients from Montefalco has been outstanding. While the Bea Grezzo oil has earned itself a loyal following over the...

HEALTHFUL & HEARTWARMING Pasta Perfection features both of Giampiero Bea's wonderful creations from an ancient grain milled on the Bea estate known as Senatore Capelli. Hearty and delicious, we've found that...

FROM THE HEART OF UMBRIA Today marks the first in our series of recipes from the Bea family's personal archive, each highlighting a different recipe featuring one of Giampiero Bea's...

About ten years ago, we purchased one-year old hazelnut saplings from an organic nursery on the New York-Canadian border. Just meters from our front door at Mad Rose Ranch, we...

A Delicious Adventure in The Jura Awaits As years pass and experiences accumulate, there are certain encounters that rise above the rest in terms of importance and impact. I have...

One of Neal's Go-To Side Dishes   Chop some garlic and onions (in our case, both are harvested from our garden in the fall of 2018) and sauté them together...

Those of you who have been long-time followers of our wine selections know, of course, of our insistence on presenting wines that clearly express their geographical identity. With the expansion of our olive oil selection, we can now apply that concept to the analysis and enjoyment of the five different extra virgin olive oils we import from Italy and France.

Here, in brief, is the story behind each ...

The winter weather has indeed arrived with freezing temperatures and heavy snow; the MadRose Ranch has welcomed a thick frosting as of late. We have battled the cold with heartwarming recipes ... pasta...

At the moment, we have three exceptional extra virgin olive oils in stock, each from a separate region in Italy, each produced in limited quantities by a family estate, each born of different varieties of olives. To enhance your enjoyment of these olive oils, a brief tutorial …

The quintessential summer lunch … on the beach, around the pool, or just about anywhere ... this classic Provençale dish has delighted us ever since that first trip to the Cote d’Azur. 

Let’s make a boisterous pasta dish using the wonderfully delicious products we import from the Armato family and add a side dish that features our “apicoltore”, Andrea Bianco.  

As a tasty vehicle for showcasing some of my favorite pantry staples (sun-dried tomatoes, caper berries, cherry tomatoes and Agrumi or Eucalyptus honey), here is a simple recipe for turning out a crowd-pleaser of a pizza.

Warm … no, HOT … a summer marked by extreme heat (again!), fires, thunderstorms, troubling climatic events, sometimes of a record-breaking nature.  But, there are plants that manage to thrive and sometimes ....

It rained upon arrival in Alassio, the small seaside town in Liguria where the Armato’s renowned frantoio and shop resides. It was a surprise to see the glistening tiles on the platform...

A bees’-eye view of the quaint mountain town with one of Italy’s most respected honey makers. Italy plays home to some of the globe’s most coveted ingredients and creations – glorious seafood, rare truffles, and pizzas and pastas galore.