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Spring has finally sprung, and we couldn't be more excited to embrace the season with open arms – and open mouths, of course. We at IMPASTIAMO believe that the best way to celebrate any season is through our taste buds, and with the fresh flavors of spring, there's no better time to get creative in the kitchen. So, without further ado, here are our top 10 seasonal ingredients to incorporate into your springtime meals. Get ready to fall in love with these fresh, vibrant, and oh-so-tasty picks! Asparagus Nothing screams spring quite like asparagus. This green veggie is at its peak during this time of the year, and it's perfect for adding a crisp, fresh flavor to your dishes. Roast it, steam it, or even grill it – asparagus is versatile and can brighten up any meal. Peas Sweet, tender, and oh-so-green, peas are the epitome of spring in a tiny package. Add them to pasta, risotto, or just enjoy them on their own. Don't forget to try sugar snap peas and snow peas for an extra crunch! Artichokes Spring is the best time to enjoy these delightful, tender globes. Artichokes can be a bit intimidating to prepare, but trust us – the payoff is worth it. Steam or grill them, and pair with a zesty lemon aioli for a delicious appetizer or side dish. Rhubarb This tart, vibrant veggie (yes, it's a veggie!) is a springtime favorite. While rhubarb is famous for its role in pies, don't be afraid to think outside the box. Try it in a savory chutney, or use it to add a tangy twist to a cocktail. Radishes Add a pop of color and crunch to your spring salads with radishes. These peppery little gems come in a variety of shapes and colors, making them as visually appealing as they are delicious. Ramps These wild onions are a fleeting spring treat, typically only available for a few short weeks. Ramps have a garlicky, oniony flavor that adds a punch to any dish. Sauté them in butter or olive oil, and serve alongside your favorite protein. Fava beans Fava beans are another springtime favorite, and for a good reason. Their buttery texture and unique flavor make them a delicious addition to salads, pastas, and more. Be prepared to put in a bit of work when shelling and peeling these beauties, but the end result is worth it. Morel mushrooms These distinctive mushrooms are a true spring delicacy. With their earthy, nutty flavor, morels are perfect for adding depth to a variety of dishes. Sauté them with butter, garlic, and white wine for an unforgettable side dish. Watercress This peppery green is a delicious addition to salads, soups, and sandwiches. High in nutrients and low in calories, watercress is a tasty way to add a little extra health boost to your spring meals. Strawberries Last but certainly not least, the ultimate sign of spring – strawberries! These juicy, sweet gems are perfect for a wide range of dishes, from desserts to salads. And let's not forget the classic combo of strawberries and whipped cream! So, there you have it – our top 10 seasonal ingredients to help you spring into the kitchen this season. Don't forget to share your spring-inspired creations with us by using the hashtag #IMPASTIAMO

Earth Day is just around the corner, and there's no better time to reflect on our planet's wellbeing and how we can contribute to a more sustainable future. Our kitchens, being the heart of our homes, are the perfect places to start being more intentional about food consumption. As the generation responsible for setting the stage for our children and grandchildren, it's time we embraced a more eco-friendly cooking approach! Today we're sharing some easy-to-adopt sustainable cooking tips that'll not only help reduce your environmental footprint but also elevate your cooking game. So let's get started! Choose Seasonal, Locally-Sourced Ingredients The first and easiest step to eco-friendly cooking is to buy seasonal and locally-produced ingredients. Not only does this reduce the energy spent on transporting produce, but it also supports local farmers and minimizes waste. Plus, seasonal produce usually tastes better, is fresher, and is more nutritious. So, next time you're at the grocery store or farmer's market, think local and think seasonal! Grow Your Own Herbs Why not take a step further and try your green thumb at growing your own herbs? It's an inexpensive and fun way to get creative with your cooking, and nothing beats the freshness and flavor of homegrown herbs. Start with easy-to-grow varieties like basil, parsley, and mint, and enjoy the satisfaction of using your own produce in your meals. Meal Planning One of the most significant contributors to food waste is buying and cooking more than we need. Meal planning helps you shop more efficiently, reducing waste and saving money in the process. Set aside some time each week to plan your meals and create a shopping list. This not only helps you avoid buying unnecessary items, but it also allows you to incorporate leftovers into your meal planning, cutting down on food waste. Opt for Energy-Efficient Cooking Methods It's no secret that cooking consumes energy, but there are ways to reduce your energy usage in the kitchen. First, choose energy-efficient appliances and cookware when possible. Look for the ENERGY STAR label on appliances, and opt for cast iron or ceramic cookware, which retains heat better than other materials. Next, consider the way you cook. Steaming, pressure cooking, and slow cooking are all energy-efficient methods, as they require less heat and cook time. Another simple change is to use the appropriate-sized burners and pans for each recipe and to put a lid on your pots to trap the heat. Cook in Bulk and Freeze Cooking larger portions and freezing the leftovers can save time, energy, and money. You'll spend less time in the kitchen, and since larger batches often require less energy per serving, you'll be doing the environment a favor too. Plus, it's nice to have homemade meals ready in the freezer when you don't feel like cooking or you're short on time. Ditch Single-Use Plastics While cooking at home is generally more eco-friendly than dining out, our kitchens can still generate a lot of plastic waste. Swap out single-use plastics for reusable alternatives, like beeswax wraps or silicone food storage bags. Consider purchasing bulk ingredients to minimize packaging, and bring your reusable bags and containers to the store. Be Mindful of Water Usage Conserving water is another essential aspect of sustainable cooking. Simple habits like defrosting food in the refrigerator instead of running it under water, using a pan's lid to trap steam and prevent water loss, and only running the dishwasher when it's full can make a big difference. And don't forget to save that cooking water! Water used to boil pasta, potatoes, or veggies can be used for other purposes, like watering your plants or even as a base for soups and stews. It's all about getting creative and resourceful with what you have. Compost Your Kitchen Scraps Instead of tossing your fruit and vegetable peels, eggshells, and coffee grounds in the trash, consider starting a compost bin. Composting is an excellent way to reduce waste and create nutrient-rich fertilizer for your garden or potted plants. Not only does it reduce the amount of trash sent to landfills, but it also helps you contribute to a greener, healthier environment. Share the Love Sometimes, despite our best intentions, we may find ourselves with an abundance of leftovers or surplus ingredients. Don't let them go to waste! Share your extras with friends, neighbors, or coworkers. Better yet, look for local food banks or community organizations that will gladly accept your donations to help feed those in need. Sharing food brings people together and helps us be more mindful of the impact our meals have on our planet. We have the power and responsibility to make more sustainable choices in our kitchens. By incorporating these eco-friendly cooking tips into your daily routine, you'll not only contribute to a healthier planet but also enjoy the benefits of fresh, delicious, and resourceful meals. Happy Earth Day, and here's to greener, tastier cooking! If you're interested in learning more about sustainability in the kitchen, check out these recent posts: 9 Comfort Food Recipes to Soothe the Soul 10 Cooking Tips We Learned in Culinary School 5 Ways to Make Cooking Dinner More Fun

Corporate cooking classes have become increasingly popular as team-building activities for companies of all sizes. It’s not hard to see why – these classes are an excellent way to bring employees together, foster teamwork, and promote creativity and collaboration. They offer a chance for participants to step outside their comfort zones, learn new skills, eat delicious food that you made yourself, and have fun in the process. (Imagine that!) If you’re considering hosting a corporate cooking class for your team or you're about to be a part of a team building class, here’s what you can expect: A fun and engaging atmosphere: Cooking classes are designed to be enjoyable and entertaining. Instructors will often use humor and encourage participants to relax and have fun. This is a great way to get everyone engaged and excited about the activity, and it helps break down any barriers that may exist between team members. Hands-on learning Cooking classes are all about getting hands-on experience in the kitchen. Participants will have the opportunity to chop, mix, and prepare ingredients, learn cooking techniques, and work together to create a delicious meal. This type of hands-on learning can be especially effective in building teamwork and communication skills. A chance to learn new skills Corporate cooking classes are a great way to learn new culinary skills and techniques. You will often learn how to work with new ingredients, cook with unfamiliar equipment, and try new recipes (prepare to be amazed). These skills can be applied both in the kitchen and in other areas of life, which makes this a great team building event. A collaborative experience Cooking classes are all about collaboration. Participants will work together to create a meal, which means they’ll need to communicate effectively, delegate tasks, and work together to achieve a common goal. This type of collaboration can help build stronger relationships between team members and improve communication and problem-solving skills. Corporate cooking classes FTW. A chance to try new foods These type of classes often focus on cuisines and dishes that you've probably not tried before. This is a great opportunity to expand your palate and try new foods. It’s also a chance to learn about different cultures and cuisines, which can be both educational and fun. A break from the office Corporate cooking classes offer a chance to step away from the office and into a new environment. This change of scenery can be refreshing and energizing, and it can help break up the monotony of the workday. If you’re interested in hosting a corporate cooking class, there are a few things you should keep in mind. First, make sure you choose an experienced instructor who can guide participants through the cooking process and provide helpful tips and feedback along the way. It’s also important to choose a class that is appropriate for your team’s skill level and interests. Finally, be sure to schedule the class at a time and location that is convenient for everyone. At IMPASTIAMO, we offer a range of corporate cooking classes that are designed to bring teams together and promote collaboration and creativity. Our experienced instructors will guide participants through the cooking process, providing helpful tips and feedback along the way. Our classes are suitable for all skill levels, and we can customize them to meet your team’s specific needs and interests. If you’re interested in learning more about our corporate cooking classes, we’d LOVE to chat with you and tell you more. We offer a free consultation to help you learn more about our classes and how they can benefit your team. Contact us today to book your free 30 minute call and start planning your next team-building activity. 😎

Hey there, remote work warriors! 👋 With the whole working-from-home situation, it's more important than ever to keep that team spirit alive and kicking. So, we've cooked up 10 virtual team building activities that'll make your colleagues go, "Heck yeah! This isn't lame at all!" (And actually mean it...) Here's a detailed rundown of the 10 virtual team building activities to bring your remote team closer together: Team Lunch Sign up for an IMPASTIAMO team building cooking class, where everyone prepares their favorite dishes together. During the class (virtual or remote), team members can showcase their culinary creations and share cooking techniques. Finally, sit down for a virtual lunch and savor your masterpieces together. Recipe Rumble Divide your team into smaller groups and assign them different recipes from the IMPASTIAMO cookbook. Each group collaborates to make their assigned dish, enhancing communication, creative problem-solving, and teamwork. Afterward, present the dishes and discuss the challenges and successes of each group. Teamwork makes the dream work, right? Mystery Box Madness Give each team member a mystery box filled with surprise ingredients and set a time limit for creating a unique dish. This challenge encourages creativity, teamwork, and quick thinking, as everyone collaborates and shares ideas to make the most of their ingredients. Bake-Off Bonanza Schedule an IMPASTIAMO virtual baking class and have everyone prepare their own dessert. During the class, team members can share baking tips, tricks, and favorite dessert recipes. Vote on the most mouthwatering dessert and crown the baking champion. Cocktail Craze Organize an IMPASTIAMO virtual mixology class where everyone learns to make their own signature cocktail. As team members mix and shake their concoctions, they can share their favorite cocktail recipes, discuss their inspirations, and enjoy a virtual happy hour together. Recipe Relay Host a virtual recipe swap where everyone brings their favorite dish's recipe to the meeting. Team members can share their personal stories and memories tied to the dish, fostering deeper connections while introducing new, exciting recipes to try at home. Iron Chef Showdown Assign each team member a secret ingredient to incorporate into a dish of their choice. Set a time limit and let creativity, teamwork, and friendly competition thrive. Present the dishes, discuss the use of the secret ingredient, and vote on the winning dish. Culture Cook-Off Encourage team members to bring a recipe from their cultural background and prepare it during a virtual cooking class. This activity promotes cultural diversity, broadens culinary horizons, and sparks conversations about unique traditions, customs, and flavors. Cook-Along Crew Schedule an IMPASTIAMO virtual cooking class where everyone cooks the same dish simultaneously, following the instructor's guidance. This activity enhances team collaboration and motivates team members to learn new skills while working together in a fun, engaging environment. Foodie Face-Off Host a food-themed trivia game with questions about various cuisines, food history, and cooking techniques. Team members can collaborate in smaller groups or compete individually for the title of "Ultimate Foodie." This activity promotes teamwork and broadens culinary knowledge while enjoying some friendly competition. With IMPASTIAMO's team-building cooking classes, you're guaranteed a tasty, engaging, and collaborative group experience! From hearty team lunches to exhilarating bake-offs, there's a flavor for everyone. So, what are you waiting for? Add some sizzle to your next virtual team meeting with an IMPASTIAMO cooking class and indulge in these super-fun team building activities! 🎉

If you’re reading this article you’ve probably wondered at least once: is there a difference between Noodles and Pasta? The answer is, yes...there actually is a difference. The difference is not only in the name; pasta and noodles are not simply two ways of calling the same dish. They originated in two different regions of the world: noodles are from China, pasta is from Italy (and nope, Marco Polo did not introduce pasta to Italy in the 13th century, that has become one of the most debunked myths of our time). They are made with different ingredients and methods and most importantly, pasta and noodles are used in different recipes. What Makes a Noodle a Noodle? Noodles originated in China and, given the size of the region, varying noodle traditions can be found there, too. Wheat-based and hand-crafted noodles are a staple part of northern Chinese cuisine, while in the South noodles are usually thinner, made of rice and nowadays are factory produced. The northern Chinese tradition of wheat-based noodles is much more similar to the Italian tradition of pasta. Noodles not only indicate a dish coming from a different region, made with specific ingredients and cooked according to local traditions, but also indicate a precise shape: the noodles are elongated and thin. Of course, you can find many variations (thicker or very long, soba noodles or udon), but the main shape does not change. Noodles will never be served with the shape of a shell, a wheel, a butterfly or like macaroni. So, What Defines Pasta? Like we mentioned before, the main difference between pasta and noodles can be found in the ingredients: pasta is made of durum semolina, which is a lot coarser than typical flour. In northern Italy the pasta is much more full-bodied, because eggs are often added in addition to flour and water. The color changes, it becomes more yellow and very porous, this allows it to better absorb the sauce. When we think about the word “pasta” we picture in our minds spaghetti (and we’ll soon tell you the reason why), but in Italy the word pasta literally defines a hundred of shapes and recipes. According to Unione Italiana Food there are more than 300 shapes, the most loved and widespread are just ten. Lasagna is not just a delicious dish, but it is a shape of pasta itself (flat and rectangular), and it is in tenth position, on the first three spots there are: Fusilli, Penne rigate and… Spaghetti! So, Pasta vs Noodles? What’s the Best Option? There is not a unique answer for this question, it is relative and it depends on multiple factors. If you’re looking for a gluten free option or if you have dietary restrictions, then noodles made with rice flour are for you. If you’re thinking of preparing a meat or vegetarian ragù instead, then choose striped and short pasta, because in this way the sauce will penetrate deeper. Pasta and Noodles have a lot of differences, yet they’re really similar and both delicious! For this reason you can easily substitute your stir-fry noodles with spaghetti. If you want to try traditional recipes, we advise you to pay attention to the origin of the dishes you will prepare, search the internet for recipes in the original language. It's true, it will take you more time to translate and convert the measurements, but the result will be worth it! Have you ever wanted to make your own pasta? You've come to the right place. Take a look at our upcoming cooking classes to become an expert pasta-maker and wow your noodle-lovin friends.

Are you in need of a little inspiration in the kitchen? At IMPASTIAMO we’re looking forward to another flavorful year in 2023, but here’s a look back at some of our favorite recipes from the past year. We’ve included links to the full recipes here, or you can head over to our recipes page for even more. Something for the soul: Shrimp and Grits Something to warm you up: Garlic Soup Something to impress: Crunchy Flans with Asparagus, Shrimp and Orange Something to toast: Calavera Cobbler (21+) Something to bring to Bougie Brunch: Crepes with Pears Something for the Vegetarians: Vegetarian Empanadas Something low-maintenance: Fast Scallion Pancakes Shrimp and Grits Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner Tag: Soul Food This recipe is hearty, cheesy, flavorful, warm: everything you could hope for in homemade soul food. We know there are those certain times when you’re in the mood for that perfect dish, which is why we come back to this recipe time and again. While it’s not as fast as making a packet of instant Ramen, the flavor pay-off is well worth it. The from-scratch shrimp stock combined with mouth-watering shrimp takes this dish to the next level. Warm your belly and warm your soul with one, beginner level dish. Garlic Soup Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner Tag: Traditional Garlic soup is having a moment online, due to its nutritional properties. Sure, a simple version can be great in certain instances, but we love this recipe because it’s so much more than you would expect from it. Much like Focaccia, many countries have their own version of this dish. This particular recipe is reminiscent of the one served at Meson de Candido, in Segovia Spain. Made from ingredients almost every kitchen already has, it produces an easy, rich soup that is perfect for cold days, sick days, or any other day in between. Crunchy Flans with Asparagus, Shrimp and Orange Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 Level: Intermediate Tag: Seasonal These flans are beautiful, sophisticated, and unexpected; the perfect companion to any function or at-home weekend. The blend of ricotta and mascarpone with citrus notes of the orange and lemon is a match made in heaven. Sure to impress, these little guys are the best sidekick you could ask for. Potluck at your office? Crunchy flans. Meeting the future in-laws? You guessed it. Let this recipe help you be the star of any show. Calavera Cobbler Prep Time: 15 Minutes Cook Time: – Serves: 1 cocktail Level: Beginner This cocktail doesn’t waste time with complicated steps, you’re simply one mix away from a delicious drink to end your day or start your night! Perfectly refreshing, with a citrusy, cool, tang, you’ll understand why this drink has a permanent spot on our list of favorite drinks. Don’t forget to save 1 tablespoon of the Grand Marnier to make crepes! Crepes with Pears Prep Time: 40 minutes Cook Time: 60 minutes Serves: 8 Level: Intermediate Tag: Seasonal Pancakes have a chic, older sister, and this is her. To really elevate your brunch game, look no further than these crepes with fresh pear conserve and homemade creme anglaise. This is an intermediate recipe, which requires a bit more time and attention to achieve the final result, which is more than worth it. Indulgent and oh-so delicious, these little guys are guaranteed an invite to every Bougie Brunch. Vegetarian Empanadas Prep Time: 40 minutes Cook Time: 30 minutes Serves: 4 People (makes 8-10 empanadas) Level: Intermediate Tag: Vegetarian The beautiful thing about this recipe is how versatile the empanadas can be. To please a crowd, you can keep them vegetarian, or add in any mix of beans/ meat you prefer. And let’s not forget the star of the show here: the homemade Chimichurri sauce, that might just have you ditching the empanadas and going in with a spoon. Fast Scallion Pancakes Prep Time: 20 min Cook Time: 30 Serves: 4 Level: Beginner Tag: Seasonal This recipe has been adapted slightly from the most traditional scallion pancakes for the sake of convenience, but still brings the flavor that we know and love. These make an amazing side dish or can stand on their own as a delicious snack. Check out our website for plenty of amazing dishes to pair these alongside, such as these Lunar New Year Potstickers or this recipe for Shu Mei. Want to level-up your kitchen skills? Getting bored with your go-to recipes? Chat with us today about a private cooking class for you and your friends to make 2023 the year you master the kitchen! Check out our list of upcoming online + in-person events here.

Chances are, if you’re reading this, you’re familiar enough with focaccia to want to know where to get the good stuff. Welcome; we’re glad you’re here. But before we jump into our list of the best focaccia in LA, some fun facts: did you know that it’s believed that focaccia has been around since sometime at the beginning of the first millennium originating likely in Northern Italy or Greece, even before the Roman Empire? The word focaccia comes from the Latin root focus, meaning hearth or fireplace, which is traditionally where focaccia got its big break. When recipes survive the test of time, you know they’re good. The beauty of focaccia is that it’s highly customizable; there’s some variation to the recipe, but it always always includes the star of the show: olive oil. Focaccia is a type of flat bread, known for its classic dimpling. Those little holes allow for the spices and olive oil to pool in them for even more decadent taste and texture of the crust. The recipes are considered to be fool-proof, and range from slightly sweet, to savory. You can keep it simple and classic, or add some flair with cold cuts, cheese, herbs, tomatoes, etc. Some dreamers (as you’ll see below) take focaccia to a new level with their own unique combinations. Check out our list below of the best focaccia in L.A. etta Address:8801 Washington Blvd, Culver City, CA 90232 Located slightly outside of LA, at The Shay – Destination by Hyatt – is etta. You’ll find a lovely indoor and outdoor seating area, bar, and full menu with plenty of options no matter what you’re in the mood for. On their dinner menu, under starters, is their fire-baked focaccia served with ricotta, honey, and truffle (insert drooling emoji, here). Keeping to the classic roots of focaccia, many of their food items are, in fact, cooked over a wood fire, including their brick oven pizza. “From crave-worthy pizza and warm focaccia, to fresh, crisp seasonal salads to family-style shared pig and lobster picnics, etta has something for everyone. Just as the kitchen is the focal point of interaction within a home, etta’s open kitchen design gives guests that same intimate experience.” Ceci's Gastronomia Address: 2813 Sunset Blvd, Los Angeles, CA 90026 Owned by Italian couple, Chef Francesco Lucatorto and Francesca Pistorio, Ceci’s Gastronomia is a hat-tip to Italian Nonnas (aka Grandmothers). Chef grew up in Italy, which is where – with the help of his very own Nonna – he cultivated his love for cooking. Before Ceci’s Gastronomia was born, he and Francesca were cooking out of their apartment, filling orders for homemade lasagna, tiramisu, and yes – focaccia. You can read more about their amazing journey from Italy to opening their own restaurant in L.A. here. Here you’ll find the focaccina, a sandwich made on focaccia bread. Your options include a sandwich with “Nonna’s meatball,” Farmer’s Market frittata of the day, Caponata, or Zucchine alla Parmigiana. “Thank you to everyone who supported and helped us finally make this project possible. To our customers who have shown up since the first day, to our family and friends that held us up from the very beginning and a special thanks to our Nonnas who taught us to cook everything with love." Atrium Address: 1816 N Vermont Ave, Los Angeles, CA 90027 If you’re in the mood for a light bite in a gorgeous setting, look no further. Atrium is just that: bright natural light, built-into-the-flood-trees, wood beams, and exposed brick, galore. For an in-depth account of one individual’s experience at Atrium, check out this brutally honest review. One thing is for certain: while the small portion sizes and wide range of dish styles may not be everyone’s cup of tea, the focaccia with kimchi butter is reason enough to visit. Keep in mind that the portion sizes are small, and intended to share for more variety. “Atrium is an elevated neighborhood restaurant focusing on Modern American cuisine inspired by the many culinary traditions of Los Angeles and it's [sic] people.” Chi Spacca Address: 6610 Melrose Ave, Los Angeles, CA 90038 This is likely not the place you’ll stop in on a whim, but don’t let that stop you from adding it to your list of places to try. On their menu under pane you will find their FOCACCIA DI RECCO, with stracchino and extra virgin olive oil. We think the reviews speak for themselves: Alex Kruglov: “The place is a meat lover's paradise. Unique flavors, unique cuts, and lots of precise care. Tiny place so all seats are good, but worth trying the bar. Also focaccia is excellent. Unlike any I've had” Peter B.Peter Bovey: “Holy beefsteak! A most delicious Bistek Florentine! Better than any I had in Tuscany, and we've had a few! The focaccia is a must try dish.” “Heralded as a ‘Meat Speakeasy’ by Food and Wine Magazine…Chi Spacca is Nancy Silverton’s small, intimate restaurant on the corner of Melrose and Highland. Nestled between Mozza2Go and Osteria Mozza, Chi SPACCA – Italian for ‘she (or he) who cleaves’ – has come to represent the quintessential new Italian dining experience. Chi Spacca has been decorated as one of the country’s best restaurants by GQ, Esquire, Bon Appetit, and Time Out LA as well as one of Los Angeles Magazine’s 75 ‘best restaurants’ in LA.” Eagle Rock Italian Bakery & Deli Address: 1726 Colorado Blvd, Los Angeles, CA 90041 This local business has been proudly bringing freshly baked products to the area for over 70 years. Stop in for freshly baked bread, Italian desserts, and house-made sandwiches whenever the craving hits you. If you plan to visit, keep in mind that this is grab-and-go fare, making it the perfect companion for a picnic or quick bite. “Founded in 1949 and bought by current owner Nick Cafarchia in 1961, Eagle Rock Italian Bakery and Deli has been dishing out authentic Italian meats, pastries, sandwiches and Italian goods in their market. Now, son’s Anthony and Vito Cafarchia manages [sic] the shop, producing their famous cannolis along with cookies, cakes, deli meats, cheeses, sauces and freshly baked breads. We hope to continue our tradition of excellence for decades more to come with continued improvements.” If your mouth is watering as much as ours, and you’re in the Los Angeles area, run – don’t walk – to get yourself some freshly made focaccia and let us know which ones you love!

Calling all pizza lovers: you're going to want to see this. Gabriele Bonci, AKA the "pizza hero" in Italy, stars in the new Netflix series Chef's Table: Pizza. This delicious show explores the art of pizza-making (swoon) and features fellow Italian pizza legend Franco Pepe. Gabriele Bonci, from Rome's award-winning Pizzarium (ranked best pizza on the road by 50 Top Pizza 2022), is known for revolutionizing the Roman pizza slice, or 'pizza al taglio', both in Italy and abroad, with other outlets in Chicago and Miami. Anthony Bourdain was so impressed by Bonci's pizza at his first Pizzarium in Prati that he knew Bonci was destined for greatness. “It’s amazing … You want it. You want it bad. Your life would be so much better if you have this right now. Leave your family. Abandon your children … You know you want it.” -Anthony Bourdain while eating Bonci pizza on "The Layover" Season 1 Ep. 7 What is Pizza Al Taglio? Pizza Al Taglio refers to the Roman way of selling pizza: “by the cut” or more popularly known as “by the slice.” Sure, New York could also technically claim this style of pizza, but traditionally Roman-style al taglio pizza is a hearty, rectangular pizza, with fermented dough and any array of toppings. This classic shape and unique texture of dough are what pizza al taglio is known for. Born in the 1950’s in Rome, this street food is one of the younger dishes Italy has to offer, but has held its own among other extremely popular Italian foods such as the well-known Neapolitan pizza. In addition to the trademark square shape of the slices of al taglio pizza, other notable characteristics come from the dough. The higher water content of the dough provides the beautiful, signature bubbles that sourdough is known for. And speaking of sourdough, did you know that the long fermentation process of the dough actually makes it easier to digest? As if we needed another reason to treat ourselves to that extra slice (or two)! What is Blue Iron and Why Use it for Pizza? You know the saying, “When in Rome, do as the Romans do.” We’re trusting the inventors of the pizza on this one, but allow us to explain why… Blue iron metal comes from the same family of metals as cast iron, but with several key differences, the most noticeable one is that it is much lighter than cast iron. Chef Julia Sullivan summed it up best when she said: “Carbon steel is the best of both worlds. You get the lightweight properties of stainless steel…and the heat conductivity and retention you would with cast iron. It’s a thinner metal, which means it can heat up really quickly and conduct heat even better than cast iron.” Although it has its place, it’s no secret that cast iron can be a bit high maintenance. Blue iron has easily become a fan favorite in the food scene due to its incredible versatility and dependability. You can expect consistent baking results without a ton of upkeep. This is a key factor when making pizza (especially al taglio pizza) where the star of the show is the crust. Blue iron becomes naturally non-stick through the process of seasoning, which means you don’t have to worry about the toxic chemicals that could be leaching into your culinary masterpiece. How to Find the Best Pan for Your Pizza Al Taglio Luckily, you don’t have to *roam* (hehe) the streets of Italy to enjoy your very own Roman-style al taglio pizza (although if you wanted to, we won’t stop you)! To get that classic, hearty, crispy crust that pizza al taglio is known for, you need to use the right pan. First, the non-negotiable requirement for your pizza tray is a rectangular shape. After that, you’re looking for a tray that cooks evenly, Also, you're looking for a non-stick because you've worked too hard on that sourdough crust for it to stick to the pan in the final hour. We recommend this Roman Style Pizza Al Taglio Pan, the original Roman Style Pizza tray. You can't go wrong with this pan. Although Roman tool used mostly at a professional level (for ovens that reach well beyond the threshold of 400 ° F), having a blue iron pan will become the ace-in-the-hole for churning out well-celled, dry and crispy pizzas. Looking for other Pizza tools? Read our blog post here. Get Your Bonci style pizza al taglio pan here:

There's nothing quite like a fresh, New York style hot bagel straight from the oven. And if you want to capture the authentic flavor and texture of a New York bagel, you'll need to follow a few key steps. First, it's important to use the right type of flour. New York bagels are traditionally made with high-gluten flour, which gives them their distinctive chewy texture. You can find high-gluten flour at most specialty baking stores or online. Next, you'll need to mix the dough. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Slowly add in warm water and mix until the dough comes together in a rough ball. Knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and set it aside to rise for about an hour, or until it has doubled in size. Once the dough has risen, it's time to shape the bagels. Divide the dough into equal pieces (about 8 pieces for standard-sized bagels). Roll each piece into a ball and then use your thumb to make a hole in the center. Gently stretch the hole until it's about 2 inches in diameter. Place the shaped bagels on a baking sheet lined with parchment paper and set aside to rise for another 20-30 minutes. While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor. Boil the bagels for about 1 minute on each side, then remove them from the pot with a slotted spoon and place them back on the baking sheet. Now it's time to top the bagels. You can either brush them with an egg wash (a beaten egg mixed with a splash of water) and sprinkle with sesame seeds, poppy seeds, or other toppings of your choice, or you can skip the egg wash and just sprinkle the seeds on top. Bake the bagels in a preheated 425 degree Fahrenheit oven for about 20-25 minutes, or until they are golden brown. Remove the bagels from the oven and transfer them to a wire rack to cool. And that's it! With a little bit of time and patience, you can enjoy the delicious taste of straight-from-New-York bagels right in your own home. Just be sure to invite some friends over to share them with – there's nothing quite like a warm, freshly-baked bagel to bring people together.

Welcome, fellow foodies! If you're reading this, chances are you're just as passionate about all things food-related as we are. Whether you're a seasoned pro in the kitchen or a novice cook looking to expand your culinary horizons, we've got some tips to help you put together the ultimate foodie menu. So grab your aprons (and your appetite, and your favorite kitchen tools), because things are about to get delicious. "What is a Foodie?" You Might Ask A foodie is a person who has a passionate interest in food and enjoys trying new and interesting dishes, ingredients, and cuisines. Foodies are often interested in the history and culture of food, and may enjoy experimenting with different cooking techniques and recipes. They may also enjoy dining out and trying new restaurants, as well as seeking out unique and artisanal ingredients to use in their own cooking. Foodies often have a strong appreciation for the sensory qualities of food, including taste, texture, and aroma, and may be particularly interested in the presentation and aesthetic appeal of dishes. In short, a foodie is someone who loves food and all aspects of the culinary experience. Our Favorite Recipes for the Perfect Foodie Menu Foodies are often adventurous eaters who enjoy trying new and interesting dishes, so there are many different types of recipes that they might love. Here are a few ideas to get you started: Global cuisine Recipes from different parts of the world can be a great way to introduce foodies to new flavors and ingredients. Consider trying dishes from cuisines such as Thai, Mexican, Indian, or Moroccan. Artisanal ingredients Foodies often appreciate unique and high-quality ingredients, so consider using artisanal products such as small-batch sauces, spices, or condiments in your recipes. Unexpected combinations Foodies may enjoy recipes that pair unusual ingredients or flavors in unexpected ways. For example, you might try a recipe that combines sweet and savory flavors, or one that pairs unusual spices or herbs with more familiar ingredients. Molecular gastronomy Molecular gastronomy is a cooking style that uses scientific techniques to create unusual and creative dishes. Foodies who are interested in this style of cooking may enjoy recipes that involve techniques such as spherification or sous vide cooking. Delicious desserts Foodies often have a sweet tooth, so consider including some creative and indulgent dessert recipes in your menu. A Few Things to Consider Putting together the perfect foodie menu can be a fun and creative process, but it can also be challenging-especially if you're trying to cater to a diverse group of people with different tastes and preferences. Here are a few tips to help you create a menu that will appeal to your favorite foodies: Take a cooking class Whether you're a beginner in the kitchen or an experienced cook looking to expand your repertoire, a cooking class can help you learn new techniques and skills. From mastering the perfect pie crust to learning how to make handmade dumplings, a cooking class can help you take your culinary abilities to the next level. Cooking classes are often taught by professional chefs or experienced home cooks who have a wealth of knowledge and expertise to share. By taking a cooking class, you have the opportunity to learn from someone who really knows their stuff so you can impress the foodies in your life. Consider your audience What are the tastes and preferences of the people you're serving? Are you hosting a dinner party for a group of foodie friends, or are you planning a menu for a restaurant with a wide range of customers? Knowing your audience will help you select dishes that are likely to be well-received. Mix and match flavors and textures A well-balanced menu should include a variety of flavors and textures to keep things interesting. For example, you might pair a rich, creamy pasta dish with a refreshing, light salad. Think about presentation Foodies often appreciate dishes that are visually appealing, so consider how you'll present your dishes. Will you plate them individually, or will you serve them family style? Don't be afraid to experiment While it's important to consider your audience, it's also okay to include some more unusual or unexpected dishes on your menu. Foodies often enjoy trying new and unusual flavors and ingredients, so don't be afraid to be creative and include some unexpected items. Consider dietary restrictions If you're serving a group of people, you'll want to consider any dietary restrictions or allergies that may be present. Be sure to include options for vegetarians, vegans, and those with food allergies or sensitivities. We hope these tips are helpful as you plan your perfect foodie menu! Wanna be the life of the party? We can help. Book a cooking class to level-up you skills, or treat your friends/coworkers to a team building class that doesn't suck.

Try saying, "Find the Perfect Pasta Rack" fast three times, we dare ya. Anyone who delves into making fresh pasta at home—whether you’re using a machine or rolling and cutting it by hand—quickly learns that the dough need to be separated ASAP before cooking. This helps avoid clumpy pasta that dissolves into a gloppy mess as soon as it’s dropped into boiling water. If you don’t plan to cook it right away or have extra pasta that you’d like to keep for future use, fresh pasta can be dried more thoroughly over several hours and then stored at room temperature. This also requires hanging so that it can dry completely and evenly, with air passing around all its surfaces to prevent the formation of mold. You should dry your pasta before cutting it, according to Stefania Porcelli, chef of Checco er Carettiere restaurant in Rome. Porcelli explains, "After making fresh pasta sheets—whether with a rolling pin or machine—hang them to dry on a rack. They shouldn't be left too long, at most a few hours. You want the sheets to stay a little bit moist so you're able to properly cut them into the desired shape (fettuccine, tagliolini, etc.). Next, lay your cut pasta on a wooden counter or workspace covered with a cloth and some semolina. When the strands are no longer sticky, you can swirl them into 'nidi' or little nests and store. The main thing here is to let them dry both before you cut them and after." While you can certainly improvise and utilize clothes hangers, a laundry drying rack, the back of a chair, or even a broom handle, if you plan on making homemade pasta regularly, a dedicated pasta drying rack is a more efficient, less messy, and more hygienic solution. What Should You Consider When Choosing a Pasta Drying Rack? Height Pasta drying racks can be used for drying multiple types of pasta, such as fettuccine, spaghetti, and large lasagne sheets. Based on the total length of pasta noodles or sheets you prefer to make, you need to decide the height of the product. If you like to cook long fettuccine pasta or lasagne sheets, we recommend choosing a rack with a height of 16.5 inches or more. For making average-length pasta, a drying stand with a height less than 16.5 inches should work fine. Just make sure that the product is tall enough to prevent the hung pasta ends from coming in contact with the countertop. Base If your chosen pasta drying rack features a flat base, make sure it is large enough to stabilize the entire product and prevent it from toppling over after all of the pasta and sheets have been hung. We recommend picking a product with a weighted base and a size of 7/8 inches. This will ensure that your pasta drying stand won’t tip or topple and will retain its balance even when full of fresh, heavy pasta. Number of arms and rods The next thing you need to focus on is the number of rods or arms the pasta drying rack has. Some products have 10 long arms that radiate from the center stand in different directions. On the other hand, there are a few racks that come with four long rods. Once you slide them through the holes in the stand, you will have eight arms to hang pasta noodles and sheets on. You need to decide whether you want eight or 10 arms on your pasta drying rack based on the number of portions you plan to cook. Feet Some pasta drying racks have reinforced feet rather than a flat base. If you choose one of these products, make sure that the feet are oriented in such a way that the entire rack is balanced equally on all sides. Also, we recommend choosing a rack that has four rubber, non-slip feet as it will offer more stability and balance regardless of how many pasta noodle strips or sheets you hang on its arms. Storage and portability Make sure you choose a pasta drying rack that is lightweight so that you can easily store or transport it. If you have a shortage of space in your kitchen, a pasta drying rack with a collapsible structure is ideal. This way, you can fold down the arms and reduce its overall size so that it can fit in any corner of the kitchen or inside a drawer or cabinet. Arm and rod orientation Pasta drying racks are meant to dry handmade pasta so that the noodles or sheets don’t stick to each other or form a clump. Because of this, they usually have their arms or rods oriented in such a manner that no pasta noodle or sheet comes in contact with other pieces and sticks to them. This type of orientation allows for faster, more even drying without leaving any wet or moist spots on the pasta. Want to learn how to make fresh pasta? Book a cooking class for your team and or friend group here!

It's no surprise that we think good food and good wine just makes life...well, better. So when it comes to blending two things we love dearly, of course we're going to be big supporters. Today we're talking about cooking with wine. Uncork your fav bottle of red, and peruse our tips and tricks below to unlock a new level of cooking. How to choose a wine to cook with The most important rule of cooking with wine: only use wines in your cooking that you would drink in a glass. This probably goes without being said, but if you don't like the taste of a certain wine, you won't like the dish you choose to use it in. Simple as that. An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the "good" wine to serve with your meal! How to cook with wine Wine has three main uses in the kitchen: as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are cooking but rather to fortify it. As with any seasoning used in cooking, care should be taken in the amount of wine used – too little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance the flavor of the dish. For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality. It should simmer with the food or in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors. Wine added too late in the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more to taste before adding more wine. Remember that wine does not belong in every dish. More than one wine-based sauce in a single meal can be monotonous. Use wine is cooking only when it has something to contribute to the finished dish. Does cooking with wine "cook off" the alcohol? The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish. Suggested amounts of wine to use for cooking: Soups – 2 tablespoons per cup Sauces – 1 tablespoon per cup Gravies – 2 tablespoons per cup Stews & Meats – 1/4 cup per pound Poaching liquid for fish – 1/2 cup per quart