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If you are looking for a quick and delicious treat to make this holiday season, Christmas Crack is the answer. Also known as "saltine toffee", this sweet and salty dessert has become a Christmas favorite in homes all around the United States. It’s crispy, buttery, chocolatey, and takes less than 30 minutes to make. The name “Christmas Crack” comes from how it literally cracks into pieces once it cools, but also because it’s so good you can’t stop eating it. It’s perfect for holiday parties, gift boxes, or cozy movie nights by the fireplace. And the best part? You probably already have all the ingredients in your kitchen. Ingredients 1 cup unsalted butter 1 cup brown sugar About 40 saltine crackers (or enough to cover your baking sheet) 2 cups chocolate chips (semi-sweet or milk chocolate) Optional toppings: crushed candy canes, chopped nuts, or sea salt flakes Instructions to prepare the Christmas Crack Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Arrange the saltine crackers in a single layer, covering the entire pan. In a saucepan, melt the butter and brown sugar together over medium heat. Stir constantly until the mixture starts to bubble. Let it boil for 3 minutes without stirring. Pour the hot caramel over the crackers, spreading it evenly with a spatula. Bake for 5 minutes until the caramel is bubbling and golden. Remove from the oven and sprinkle the chocolate chips on top. Let them melt for a minute, then spread the chocolate evenly. Add your favorite toppings: crushed candy canes for a festive look, or chopped pecans and a pinch of sea salt for a richer flavor. Let the tray cool completely, then place it in the fridge for about an hour. Once it’s firm, crack it into pieces and enjoy! PS. Store your Christmas Crack in an airtight container in the fridge. It stays fresh for up to a week, though it rarely lasts that long! The perfect Christmas treat Christmas Crack is a holiday tradition. The combination of sweet toffee, salty crackers and chocolate captures the feeling of Christmas. You can even keep it in the fridge and enjoy it cold, it tastes just as good. Wherever you are, this simple recipe will bring a bit of Christmas magic to your kitchen. So this year, skip the complicated desserts. Make a batch of Christmas Crack, share it with people you love, and enjoy a treat.

There’s something special about cookies that mix two flavors in one bite: buttery vanilla and rich chocolate, twisted together like a candy cane . These candy cane cookies are soft and crumbly. Plus , they look beautiful on a holiday table (or any time you want to treat yourself). They’re definitely the kind of treat you can make as a Christmas gift idea . Pack them in a glass jar and decorate it with a red ribbon, maybe even add a little tag with the list of ingredients! It’s a simple, cute, and budget-friendly idea! Ingredients For the dough (makes about 25 cookies): 250 g (2 cups) all-purpose flour 100 g (½ cup) unsalted butter, softened 100 g (½ cup) sugar 1 egg 1 tsp vanilla extract 1 tsp baking powder A pinch of salt 1 ½ tbsp unsweetened cocoa powder (for the chocolate half) Optional: a little milk (if the dough feels too dry) Instructions 1. Prepare the dough base In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and mix again until well combined. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms, it should come together easily without sticking too much to your hands. If the dough feels too crumbly, add a teaspoon or two of milk. 2. Divide and flavor   Split the dough into two equal parts. Leave one half as it is, this will be your vanilla dough. To the other half, add the cocoa powder. Mix gently until the color is even and the dough is smooth. Now you have two doughs: one vanilla, one chocolate. 3. Shape the candy cane sticks Take a small piece (about the size of a walnut) from each dough. Roll each into a thin rope, around 10–12 cm (4–5 inches) long. Place one vanilla rope and one chocolate rope side by side. Gently twist them together to create a two-tone swirl. If you want them to look like candy canes, you can curve one end slightly into a hook shape. Continue until you’ve used up all the dough. 4. Chill (optional but recommended) For best results, place the shaped cookies on a baking tray lined with parchment paper and chill in the fridge for about 15–20 minutes. This helps them hold their shape while baking. 5. Bake Preheat your oven to 180°C (350°F). Bake the cookies for 10–12 minutes, until they’re slightly golden on the edges but still soft in the center. Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely. Tips You can freeze the shaped cookies and bake them straight from frozen, just add 2–3 minutes to the baking time. For a festive touch, dip one end in melted chocolate or sprinkle a little powdered sugar on top. Store in an airtight container for up to a week (if they last that long!). Whether you make them for Christmas, a party, or just a rainy Sunday afternoon, they’ll fill your kitchen with the smell of butter and cocoa and probably disappear faster than you expect.

There are many ways to spend an evening in Los Angeles, but few feel as warm and meaningful as gathering to cook and eat fresh pasta together. That is the spirit behind PASTA & CHILL, the new cultural experience hosted by IMPASTIAMO, where good food, drinks and good company come together. This event is inspired by a simple idea. Cooking pasta does not need to be complicated. It can be relaxing, social and fun, especially when shared with friends or with new people. At PASTA & CHILL guests learn how to make handmade pasta from scratch and enjoy a day that feels like entering a cozy Italian kitchen. One of the most special parts of PASTA & CHILL is the atmosphere. Unlike a traditional cooking class this event feels like a relaxed dinner party with new friends and - of course - music in the background. It is the kind of event that makes you forget the noise of the day. Fresh homemade pasta always tastes better, and sharing it makes it even more unforgettable. A drink completes the experience and adds to the easy going mood that defines PASTA & CHILL. When & Where: 🗓️ Sunday, December 14th, 2025 📍 The Butcher's Daughter (WeHo), Los A ngeles What's included:  – Free Pesto Genovese with a twist (contains nuts, gluten & dairy)  – Free Pasta Alla Norma with a twist (contains nuts, gluten & dairy)  – Entry into sponsor raffles, featuring:       • Di Napoli      • Partanna      • Mancini  – Watching a real Pastaio (Pasta Maker) roll fresh made pasta. What to bring An Appetite Good Conversation Maybe a date ;) Our mission is to bring people together through the love of food and drink. Come for the pasta, stay for the warmth, and leave with a taste of Italy in you r heart. You do not need any experience to join and you don't need to be Italian to attend. What to expect: At our event, you must RSVP (1) to attend and claim your free pasta. Plus, you can enjoy a VIP Pasta Making Experience (2). (1) RSVP (free entry) You must RSVP to attend and claim your free pasta. Upon entry, each guest will receive a ticket  redeemable for one complimentary plate of pasta . Your attendance will automatically enter you into the raffle. This is a first come, first serve event — seating is limited and an RSVP does not guarantee entry once we reach capacity. Free pasta will be served, but please note: one sample per person, while supplies last. (2) VIP Pasta Making Experience - Starting from 75$ ONLY 10 SPOTS AVAILABLE MAX Learn to make fresh, handmade pasta from scratch under the guidance of a Master Pastaio in an intimate group setting. Your ticket includes a Welcome Tote Bag filled with premium Italian imported ingredients, plus an authentic imported gnocchi board to continue your pasta-making journey at home. Entry Disclaimer This is a first come, first serve event — seating is limited and an RSVP does not guarantee entry  once we reach capacity. Free pasta will be served, but please note: one sample per person, while supplies last. RSVP is encouraged to help us plan — and we recommend arriving early to secure your spot . Disclosures By attending, you agree that you may be filmed, photographed, or recorded for use by Lovell Productions and their respective licensees, assignees, and affiliates (the “Released Parties”). The Released Parties have the right to use your name, picture, voice, performance, and any other likeness (collectively, “Likeness”) in any manner, in all media (including, without limitation, marketing, sponsorship, and advertisement) throughout the world, in perpetuity. You waive any right to inspect or approve materials or to receive compensation for your participation or for any use of your Likeness. If you do not agree to these terms, please do not attend the event. If you are the parent or guardian of any minor(s) in attendance, you make all of the representations, agreements, consents, releases, and waivers herein on behalf of yourself and such minor(s). So, for those who love Italian cuisine or want a break from the usual night out this event offers a warm and memorable alternative. PASTA & CHILL Vol. 2 is more than an experience. It is a small celebration of good food and good company, the kind of evening that stays with you long after the last bite. Bring a friend or come alone and let the simple act of cooking turn into a moment of connection and joy :) See you there?

When people think of Bologna they imagine ancient porticos, piazzas and above all the deep and rich flavor of true Italian ragù. This is the heart of pappardelle alla bolognese made with ragù. Discover the recipe of the Italian ragù step by step! Italian ragù is not just a meat sauce. It begins with a soffritto of finely chopped onions, carrots and celery cooked until sweet. In many kitchens the next step depends on family secrets. Some add a mix of beef and pork, others include pancetta for extra depth. The meat is browned slowly to release flavor, then kissed with a splash of wine that evaporates leaving behind the richness of this italian plate. Today you can bring that spirit into your kitchen with this simple recipe for real pappardelle bolognese prepared in the style of an Italian nonna. Ingredients Fresh pappardelle Ground beef and pork Onion, carrot and celery Red wine Tomato puree Whole milk Olive oil Salt and pepper How to make the Ragù Begin by heating a pot with a gentle drizzle of olive oil. Add finely chopped onion, carrot and celery and cook them slowly until they soften and release their sweetness. This step is the soul of the ragù italiano and a good soffritto must never be rushed. Add the meat and let it brown patiently. Stir it with a wooden spoon. When the meat loses its pink color pour in a splash of wine and allow it to evaporate. This gives the sauce a deep round flavor. Now add tomato puree in a small amount. Ragù is not meant to be a tomato heavy sauce. It is meant to be rich and mellow. Lower the heat and let everything simmer. A real pappardelle bolognese needs time. The sauce should cook very slowly for at least two hours. Many families let it bubble for even longer. Halfway through the cooking add a bit of milk. This is a traditional trick from Bologna. It softens the acidity of the tomato and gives the sauce its comforting creaminess. Pappardelle pasta While the ragù cooks prepare the pappardelle. If you are making them fresh roll the dough until thin and cut wide ribbons that will catch the sauce perfectly. Boil the pappardelle in salted water until al dente. If you're wondering how to make pappardelle, we got you! Check our recipe at this link. Mix ragù and pappardelle Drain the pasta and add it directly into the pot of ragù. Let the ribbons soak in the sauce for a moment. This step makes a big difference and is often skipped outside Italy. Serve everything warm with a generous spoon of ragù on top. When the pappardelle meets the ragù on the plate you will understand why this dish has become a symbol of Italian comfort food. Prepare this dish when you want to share something truly Italian. Every bite carries the warmth of a family kitchen and the rhythm of a Sunday in Bologna.

During our retreat we spent a few unforgettable days in Maletto, a small village at the foot of Mount Etna where time seems to slow down. Maletto is the kind of place that makes you feel instantly at home. There is no rush, no schedule to chase, only the pleasant hurry to eat a plate of homemade maccheroni while waiting for the next dish from Nonna’s kitchen.  We were lucky enough to be hosted by Nonna Maria , in her cozy Sicilian home filled with the aroma of freshly baked bread. From the moment we stepped in, we felt like part of the family. Maria welcomed us with a generous smile and a table already set with pane cunzato , a typical Sicilian dish made with rustic bread, olive oil, tomatoes, oregano, and a sprinkle of salt. Simple, humble, yet bursting with flavor, exactly how Sicily teaches you to live and eat. After lunch, it was time to get our hands dirty. We rolled up our sleeves and started preparing maccheroni fatti in casa , homemade pasta made only with flour and water, shaped one by one by hand. In Sicily, maccheroni are not the same as the tubular pasta you find in stores. They are long, slightly twisted strands of dough rolled around a thin wooden stick called giunco .  Giunco  is a tall, flexible plant that grows near rivers, ponds, and wetlands across the Mediterranean, especially in Sicily. Its smooth green stems are harvested, dried, and used for traditional crafts such as basket weaving and chair making. You can often find it growing wild at the foot of Mount Etna , where artisans still collect and work with it by hand. Now we want to share Nonna Maria’s recipe with you. Trust us, it is worth every minute you spend making it. Ingredients for Maccheroni 500 g of semolina flour 3 eggs 250 ml of warm water A pinch of salt A drizzle of extra virgin olive oil (optional) Useful Tools A clean wooden surface or large board for kneading A Giunco stick or thin skewer for shaping the pasta A kitchen towel to cover the dough while it rests Procedure Pour the flour onto your surface or a bowl and make a small well in the center. Crack 3 eggs into the center. Add the warm water and a pinch of salt. Slowly mix with your hands until a dough begins to form. Knead the dough for about 10 minutes, until it becomes smooth and elastic. Let it rest for 20 minutes, covered with a damp towel or a bowl. Cut small pieces of dough and roll each one into a thin rope. Wrap it gently around the giunco  and roll to create the signature maccheroni shape. Slide the pasta off carefully. Let it dry on a kitchen towel. When you are done, you will have a tray full maccheroni ready to be cooked and served with your favorite sauce. How to Serve In Nonna Maria’s kitchen, maccheroni are never complete without a rich tomato and basil sauce . Once the pasta is cooked al dente, it is tossed in the sauce and finished with a generous handful of grated ricotta salata  or pecorino . Serve with a glass of local wine (we highly recommend the one from Gustinella ) and you will taste Sicily: simple ingredients, deep flavors, and a sense of community that turns every meal into a celebration.

If you’re looking for team building ideas for groups , nothing brings people together quite like cooking. At IMPASTIAMO, we believe the best way to connect outside the office is by sharing food, laughter, and a bit of friendly flour on your hands. Whether your team is based in Los Angeles, Orange County, San Francisco, Palo Alto, NYC, Texas, Las Vegas, or anywhere in between, our cooking classes are designed to turn teamwork into a delicious experience. Among your team building ideas: our Cooking Class Experience Our cooking classes are all about collaboration, creativity, and fun. Each class lasts around 2.5 hours and includes a welcome aperitivo, charcuterie board, snacks, and a full meal, either lunch or dinner. You can choose your chef, location, and cuisine, making every class truly personalized. From fresh pasta like cavatelli, gnocchi, maccheroni, fettuccine, tortelli or pizza, to international cuisines such as Persian, Indian, or Mexican, our chefs guide you step by step in preparing your favorite dishes. Classes start at $130 per person , and we also offer virtual options, perfect for hybrid teams or remote coworkers looking to reconnect online. BUT.. If you think an IMPASTIAMO experience might be perfect for someone, but don’t have time to organize a cooking class, don’t worry! You can also gift an IMPASTIAMO Gift Card . More than just a present, it’s an experience to share, a memory to create, and a chance to connect through food. Whether it’s for families, friends, or corporate teams, our Gift Cards are flexible, never expire, and can be easily redeemed for any of our pop-up cooking classes. Our in-person classes in Los Angeles  include all the necessary ingredients and end with a shared lunch or dinner to enjoy together. You can find our Gift Cards on our website , just choose the amount you prefer and dedicate your gift to someone special! Cooking Competitions For a more dynamic and energetic activity, try our cooking competitions. These events are designed to boost motivation and strengthen communication through a touch of healthy competition. Choose from pasta contests, secret ingredient challenges, or Mexican trivia classes. We even host pizza vs. pasta face-offs! With a minimum of 8 participants and prices starting at $140 per person , this is a guaranteed way to get everyone laughing, strategizing, and working together like never before. Dining Experiences Want to elevate your team’s experience even further? Our exclusive dining experiences offer a private, curated dinner in stunning venues across Los Angeles, San Francisco, Palo Alto, and New York City. Starting at $200 per person , each event includes a customized menu prepared by top local or Michelin-starred chefs. Every dinner is intimate, elegant, and fully tailored to your preferences. You can select from global cuisines - Vietnamese, Venezuelan, Asian, or Italian - and each dish comes with a story that connects food, culture, and conversation. Optional wine pairings or crafted non-alcoholic beverages complete the experience, turning your corporate dinner into an unforgettable night. Team Retreats in Italy If your team deserves something truly special, imagine spending a week in Italy, especially in Sicily for a corporate team-building retreat. Picture cooking arancini together, going on food tours, hiking, wine tasting, and soaking up the Mediterranean sun, all while reconnecting as a team.  Whether you’re thinking about some team building ideas, planning your next team building event in Los Angeles, organizing a corporate dinner in NYC, or dreaming of a culinary retreat in Sicily, IMPASTIAMO offers you a way to bring your people together. For more, visit our website to start planning your next experience or schedule an intro call with us !

Potatoes are one of the most rewarding vegetables to grow at home. Whether you’ve planted them in your backyard garden, or even in a large container, knowing when to harvest potatoes is the secret to getting the best tubers. Timing your harvest correctly ensures your potatoes are firm, nutrient-rich, and ready to enjoy in your favorite recipes. How long do potatoes take to grow? Most potato varieties take between 70 and 120 days to mature, depending on the type and local climate. In Los Angeles and Southern California, for example, potatoes can be planted as early as February or March for a late spring harvest, or again in September for a winter crop. But, if you live in New York City, potatoes generally take 90 to 120 days to grow from planting to harvest. Here in the East Coast, the planting season goes from late April to early May, once the soil has warmed and the risk of frost has passed. The harvest season starts in late July to early September, and because NYC has a cooler spring and early frost risk in fall, there’s typically one main growing season per year. Early varieties (like Yukon Gold or Red Norland) can be harvested around 70–90 days, while main-season potatoes take closer to 120 days. In San Francisco, potatoes can take about 70 to 110 days to grow similar to Los Angeles but with cooler temperatures and coastal humidity. Here in San Francisco, the planting season goes from February to March for a summer harvest, or September to October for a winter harvest. While the harvest season is between May–July or December–February, depending on when you plant. Signs your potatoes are ready to harvest It can be considered as obvious advice but the best way to know when to harvest is by watching your plants. Here are the main indicators: Early Potatoes (New Potatoes): About two to three weeks after flowering, you can dig around the base of the plant and collect small, tender potatoes. These have thin skins and a delicate flavor, perfect for salads or roasting. Main Crop Potatoes: For larger, storage-ready potatoes, wait until the foliage turns yellow and begins to die back. This is a natural signal that the tubers have finished growing. Once the leaves have fully withered, stop watering and allow the potatoes to sit in the soil for another one to two weeks. This helps the skins toughen, making them last longer after harvest. How to harvest potatoes without damaging them To harvest, use a garden fork or your hands to lift the soil around each plant. Start from the edges and work your way inward to avoid piercing the potatoes. Brush off excess soil, but don’t wash them until you’re ready to cook or store them. How to store your harvest After harvesting, let your potatoes cure in a dark, well-ventilated place for about one week. Ideal storage conditions are cool (around 45–55°F) and dark, such as a pantry or cellar. Avoid sunlight, as it can cause the potatoes to turn green and develop a bitter taste. Ready for your next recipe Once cured, your homegrown potatoes are ready for the kitchen! Roast them with olive oil and rosemary, mash them with butter, or slice them for crispy pan-fried potatoes.

Few desserts capture the spirit of autumn quite like a pumpkin pie. Its aroma of cinnamon, nutmeg, and ginger evokes the comfort of home, cozy sweaters, and crisp fall mornings. This year, try giving this classic a plant-based twist with the vegan pumpkin pie , creamy, spiced, and completely dairy-free. Perfect for Thanksgiving, holiday gatherings, this vegan pumpkin pie  brings all the flavor of the traditional version, but with cruelty-free ingredients that everyone can enjoy. Why choose a Vegan Pumpkin Pie Opting for a vegan pumpkin pie  doesn’t mean compromising on taste. On the contrary, it’s rich and naturally sweet. Plus, it’s easier to digest and environmentally friendly. Whether you follow a vegan lifestyle or just want to reduce your use of animal products, this dessert is a delicious way to do good for yourself and the planet. Ingredients For the crust: 1 ½ cups all-purpose flour ½ cup coconut oil or vegan butter (chilled) 2–3 tablespoons ice-cold water 1 tablespoon coconut sugar (optional) A pinch of salt For the filling: 2 cups pumpkin purée (homemade or canned) ¾ cup full-fat coconut milk ½ cup maple syrup or brown sugar 2 tablespoons cornstarch or arrowroot powder 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon cloves 1 teaspoon pure vanilla extract A pinch of salt How to make a Vegan Pumpkin Pie Step 1: prepare the crust. In a bowl, mix flour, salt, and sugar. Add the coconut oil and use your hands to create a crumbly texture. Gradually add cold water until the dough forms. Roll it out and line a 9-inch pie pan. Chill in the fridge while you prepare the filling. Step 2: make the filling. In a large bowl, whisk together pumpkin purée, coconut milk, maple syrup, cornstarch, and spices until smooth and creamy. Taste and adjust sweetness or spice to your liking. Step 3: assemble and bake. Pour the filling into the chilled crust. Bake at 180°C / 350°F for about 50–55 minutes, or until the center is just set. Let the pie cool completely, it will firm up as it cools. Step 4 : serve and enjoy. Top your vegan pumpkin pie with coconut whipped cream or a sprinkle of cinnamon. It’s delicious served cold or at room temperature. Tips for a perfect Vegan Pumpkin Pie Homemade pumpkin purée gives a fresher, deeper flavor, but canned works just as well. To make it gluten-free, use almond or oat flour for the crust. For an extratouch, decorate with pecans or a drizzle of maple syrup. This vegan pumpkin pie is simple to make, rich in flavor, and kind to animals, it’s proof that tradition and sustainability can go hand in hand. So this season, bake your pie and share it with your friends. Don't forget to take pictures and tag us on our social media!

If you’ve ever wandered down the pasta aisle and tossed a bag of your favorite Italian fusilli or rigatoni into the cart without thinking twice, those days might soon be over. Italian pasta brands are warning that skyrocketing import taxes could make authentic pasta in the U.S. a luxury item. Yes, read that again. A-luxury-item. According to a recent Wall Street Journal  report, the U.S. Department of Commerce has announced a staggering 92% antidumping duty on pasta made by Italy’s top producers, including La Molisana, along with an additional 15% import tariff from the Trump administration’s trade policies toward the European Union. That’s a jaw-dropping 107% in total duties, meaning the cost of importing Italian pasta could more than double overnight. For family-owned producers like La Molisana , based in Campobasso in southern Italy, the new tariffs are devastating. “It’s an incredibly important market for us,” said Giuseppe Ferro to reporters, whose company employs 350 people and generates roughly $400 million in annual revenue. “But no one has those kinds of margins.” In other words, selling pasta in America will soon be too expensive to be sustainable. This isn’t just bad news for Italian businesses. It’s a blow to pasta lovers across the U.S. Authentic Italian brands could start disappearing from supermarket shelves as soon as January, leaving Americans to rely on alternative pasta options. But the question that might arise is: will the flavor and quality ever be quite the same? The Campobasso region, like many parts of rural Italy, depends heavily on local pasta factories. Losing a key export market like the United States could ripple through the local economy, affecting jobs and family-run farms that supply high-quality durum wheat. “It would be a real shame to have the market snatched from us for no real reason,” Ferro told reporters . While Italian exporters are urging the Commerce Department to reconsider the ruling, there’s growing concern that the decision might stick. For American consumers, that means one thing: pasta prices are about to boil over. So, what people can do? Here’s an idea: if imported spaghetti will soon cost a fortune, why not learn to make it yourself? Join one of our hands-on pasta-making classes and discover how to craft fresh tagliatelle, tortellini, and gnocchi from scratch. You’ll learn traditional Italian techniques from real chefs, plus you will enjoy a glass of wine while cooking. Because if pasta is going to cost a million dollars, you might as well have the satisfaction of saying: “I made it myself.”

This holiday season, skip the usual gifts and give something unforgettable, like an experience to be shared and remembered. With an IMPASTIAMO Gift Card , you’re not just giving a present, you’re gifting a seat at the table with some of Los Angeles’ most passionate chefs. An experience to taste and remember Instead of another item to unwrap, imagine gifting someone the chance to cook handmade pasta with Chef Gino , learn traditional Italian recipes from Chef Maria Elena , explore authentic Sicilian flavors with Chef Gianpaolo , or dive into the colorful world of Mexican salsas with Chef Natalia Luna . Every IMPASTIAMO class is more than a cooking lesson, it’s a celebration of culture and connection. Flexible, meaningful, and fun Our Gift Cards  make it easy to share the love of cooking. Choose the amount you’d like to gift, there’s no expiration date, and they can be used for any class, any cuisine, any time of year . Each experience brings people together to cook, laugh, and enjoy a meal. For families, friends, and teams Whether it’s a family night out, a unique date idea, or a fun way for coworkers to bond, IMPASTIAMO Gift Cards fit every occasion. They’re a perfect alternative to material gifts, no wrapping paper, no clutter, just a joyful, hands-on experience that sparks new skills and great memories. How to get yours You can purchase your IMPASTIAMO Gift Card directly on our website. Choose your amount, add a personal message, and send instantly, ready to make someone’s Christmas truly special. Here's what's next! After purchasing your gift card, contact us to schedule your cooking experience, Choose the location (we’re in California, the Bay Area, NYC, and Texas), Pick your perfect Chef, Select your cooking experience (Cavatelli, Gnocchi, Samosas, Mexican Salsas, or whatever kind of food you like the most!) This year, give a gift that brings people together, give the gift of cooking with IMPASTIAMO.

Today we’ll explore a delicious capunti pasta recipe inspired by Mediterranean flavors: cherry tomatoes, taggiasca olives, and feta cheese. When it comes to traditional Italian food, pasta always takes the spotlight and among the many varieties, capunti pasta stands out for its versatility.  What Is Capunti Pasta? Capunti is a traditional pasta shape from Southern Italy, especially Puglia. It is made by rolling small pieces of semolina dough into elongated, hollow shapes using the fingers. The grooves in capunti are perfect for holding onto sauces.  The Mediterranean flavours This capunti pasta is a recipe that celebrates the Mediterranean diet, known for its fresh vegetables, olive oil, and healthy flavors. These ingredients not only taste incredible together but also reflect the rich culinary heritage of Southern Europe. Ingredients To prepare this Mediterranean capunti pasta , gather the following fresh and high-quality ingredients. For the Capunti pasta: 400 gr of semolina flour 200 gr of lukewarm water Pinch of salt For the Mediterranean sauce:  250 g cherry tomatoes, halved 80 g Taggiasca olives, pitted 150 g feta cheese, crumbled 2 tablespoons extra virgin olive oil 1 garlic clove, finely chopped Fresh basil leaves Salt and pepper to taste Step-by-Step Preparation Prepare the Capunti To prepare capunti, combine the semolina with lukewarm water and start mixing in a bowl. Continue until you obtain a smooth dough ball. Once the dough is ready, let it rest under a kitchen towel for 5 minutes. In the meantime, prepare the sauce. Prepare the Sauce Cut and toss in the cherry tomatoes and let them soften for a few minutes, releasing their natural juices. Then add the Taggiasca olives and cook briefly. Cut into cubes the feta cheese and add all the ingredients into a bowl. Mix all the ingredients together and garnish with fresh basil, olive oil and the chopped garlic. Cook the Pasta Bring a large pot of salted water to a boil and cook the capunti until al dente. This usually takes around 10, but always check the package or taste a piece before draining.  Drain the pasta and mix it inside the bowl with the rest of ingredients. PS. This type of pasta is best enjoyed cold. Pair it with a crisp white wine, such as a Vermentino or Falanghina. In the end, the beauty of the capunti pasta lies in its simplicity. With just some fresh Mediterranean ingredients, you can create a dish that is light yet deeply flavorful. Whether you’re passionate about traditional Italian food or simply looking for a new and quick recipe to try, this dish will become a favorite at your summer table.

Instead of wrapping up another pair of socks or a candle, IMPASTIAMO offers something more meaningful: an experience. Our newly launched gift cards  are now available and can be redeemed for any of IMPASTIAMO’s popular pop-up cooking classes held across the city of Los Angeles. A gift for everyone Looking for new gift ideas? The best part of the IMPASTIAMO gift card lies in its simplicity and flexibility. Buyers can select the amount they wish to gift, ensuring it fits their budget. There is no expiration date , so recipients can redeem their card whenever it best suits their schedule. Unlike many seasonal offers, these cards can be used for any pop-up class, any cuisine, at any time of year . Beyond the typical gift The IMPASTIAMO gift cards are designed to gift an experience. Every class is led by authentic chefs who showcase both their craft and their culture. Venues vary from intimate kitchens to creative spaces across LA, making each event unique. Participants learn step-by-step recipes and techniques, and every session ends by sharing a meal together. The result is not just cooking skills, but a memory made around the table. Perfect for families, friends, and teams The Gift Cards are perfect for everyone. Families can use them for a fun night out, friends can turn them into a hands-on gathering, and companies can purchase them for team-building experiences or simply gifts for employees .  For gift-givers, it offers a chance to present something that doesn’t gather dust on a shelf but instead sparks joy, conversation, and even a new hobby. How to purchase IMPASTIAMO gift cards are now available online on our website. Choose the amount, add a personal touch, and send instantly.