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    Perfect Homemade Focaccia

    Perfect Homemade Focaccia
    Posted on
    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

    An Olive Oil Tasting
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    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 RECIPE: CHICKPEA TORTINI WITH ROSEMARY

    A BEA RECIPE: CHICKPEA TORTINI WITH ROSEMARY
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    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...

    NEAL'S SCRAMBLED EGGS

    NEAL'S SCRAMBLED EGGS
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    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...

    PAVESE TURNS TO FOOD

    PAVESE TURNS TO FOOD
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    "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...

    TRUFFLE TALK

    TRUFFLE TALK
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    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...

    HONEY OF THE MONTH: DECEMBER'S CHESTNUT

    HONEY OF THE MONTH: DECEMBER'S CHESTNUT
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    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...

    HONEY OF THE MONTH: NOVEMBER'S MELATA

    HONEY OF THE MONTH: NOVEMBER'S MELATA
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    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...

    HONEY OF THE MONTH: AUGUST'S DANDELION

    HONEY OF THE MONTH: AUGUST'S DANDELION
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    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...

    HONEY OF THE MONTH: JULY'S AGRUMI

    HONEY OF THE MONTH: JULY'S AGRUMI
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    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...

    HONEY OF THE MONTH: JUNE'S RHODODENDRON

    HONEY OF THE MONTH: JUNE'S RHODODENDRON
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    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...

    NEAL'S PACCHERI WITH BURRATA

    NEAL'S PACCHERI WITH BURRATA
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      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,...

    Out of Umbria - The Bea Recipe Series Continues

    Out of Umbria - The Bea Recipe Series Continues
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    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...

    Delicious Nights at home

    Delicious Nights at home
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    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...

    Homegrown Recipes from the Bea Family

    Homegrown Recipes from the Bea Family
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    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...

    THE HAZELNUT HARVEST AT MAD ROSE RANCH

    THE HAZELNUT HARVEST AT MAD ROSE RANCH
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    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...

    Chef-In-Residence - La Closerie Les Capucines

    Chef-In-Residence - La Closerie Les Capucines
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    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...

    Wild for Mushrooms

    Wild for Mushrooms
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    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...

    The Terroir of Olive Oil

    The Terroir of Olive Oil
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    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 ...

    Make Time for Pasta

    Make Time for Pasta
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    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...

    The Olive - An Education

    The Olive - An Education
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    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 …

    MY SALADE NICOISE RECIPE

    MY SALADE NICOISE RECIPE
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    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. 

    PASTA PUTTANESCA

    PASTA PUTTANESCA
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    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.  

    Home Made Pizza

    Home Made Pizza
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    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.

    RED HOT

    RED HOT
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    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 ....

    The Armato’s Alassio

    The Armato’s Alassio
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    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...

    Buzzing Around Caluso with Andrea Bianco

    Buzzing Around Caluso with Andrea Bianco
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    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.

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