https://www.manimanuzzi.com/blog daily 0.75 2025-03-21 https://www.manimanuzzi.com/blog/ciambelle-a-circle-of-tradition-and-flavor monthly 0.5 2025-01-13 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/9661ce9b-5fe6-4708-a09e-3d0224413c86/DSC03875.jpg BLOG - Ciambelle: A Circle of Tradition and Flavor - There is something almost transcendent about the first bite of a ciambelle cookie. It’s not merely a cookie; it’s a story, a tradition, a sunlit afternoon in Sicily condensed into a single, exquisite mouthful. As I sit to write about this humble yet iconic Italian treat, I am transported—not just to the rolling hills of the Mediterranean but to my grandmother’s kitchen, where the aroma of lemon zest and warm sweet dough hung in the air like a sacred offering. https://www.manimanuzzi.com/blog/citrus-in-italian-cuisine-from-sweet-to-savory monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1720646708409-Q5NPYPHAEZT1W02Y2YC9/DSC03866.jpg BLOG - Citrus in Italian Cuisine: From Sweet to Savory - And don’t forget our Ciambelle Lemon Cookies with lemon zest and juice in the dough and a light coating of lemon icing. Sicily, a veritable citrus paradise, is renowned for its blood oranges, which find their way into marmalades, granitas, and even cakes like “Torta di Arancia Rossa.” Candied orange peels dipped in dark chocolate are another treat that embodies Italy’s knack for balancing bitter and sweet. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1734116521345-W5YCYDMZUSLU2VRD050L/GettyImages-942301456.jpg BLOG - Citrus in Italian Cuisine: From Sweet to Savory - The Italian people are geniuses with citrus. Whether it’s the puckering brightness of a lemon granita on a sweltering summer day or the gentle kiss of orange zest in a savory osso buco, Italians have long known how to harness the power of citrus to elevate their cuisine. But how did citrus become such a cornerstone of Italian gastronomy, and what makes their use of it so unique? https://www.manimanuzzi.com/blog/the-sweet-story-of-mustaccioli-cookies monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1720649070262-C1E3VVL3D4WQ0UIZIYNR/DSC03895.jpg BLOG - The Sweet Story of Mustaccioli Cookies - Mustaccioli cookies are one of our best sellers even though most people are not familiar with them. It’s fun to watch a customer’s face light up with surprised delight when they try a sample. While they’re often served in Italy as a Christmas treat, we make them year round because they’re that good. Let’s start with the question we’re asked most often, “How do you say that”? moos-tah-CHOH-lee https://www.manimanuzzi.com/blog/biscotti-one-word-two-meanings monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/57207e07-ad08-47ed-9214-7c7d4aa062cf/DSC03936+small.jpg BLOG - Biscotti: One Word, Two Meanings - When Italians and Americans use the word "biscotti," they may think they’re referring to the same thing. Yet, the word carries distinct meanings depending on which side of the Atlantic you’re on. This divergence stems from cultural traditions, culinary practices, and even the influence of major brands like Starbucks. Let’s explore how “biscotti” evolved to have two meanings. https://www.manimanuzzi.com/blog/nuts-for-pine-nuts monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/2801a84c-2ec4-4496-b7ce-4dbb92e6cb40/pine+cones+and+nuts.jpg BLOG - Nuts for Pine Nuts - Pine nuts are primarily sourced from pine trees native to the Mediterranean region, Asia, and North America. The most common species for commercial production include: Pinus pinea: Found in the Mediterranean, this tree produces the classic pine nuts associated with Italian cuisine. Pinus koraiensis: Native to Korea, China, and Russia, it yields larger pine nuts used in Asian cooking. Pinus edulis: Commonly known as piñon pine, this species is native to the southwestern United States. Mediterranean countries such as Italy, Spain, and Portugal are well-known for their high-quality pine nuts, though other countries, such as China and Korea, also contribute significantly to the global market. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/07a8dd47-bf7c-4569-8864-953f8be56e66/Pine+nuts.jpg BLOG - Nuts for Pine Nuts - Pignoli cookies are one of our best sellers. They’re covered with pine nuts, or as the Italians say, pignoli nuts. But what the heck is a pine nut? When you think of nuts, does a pine tree spring immediately to mind? Probably not. In this article we’ll delve into the world of pine nuts, their origins, cultivation, and culinary applications https://www.manimanuzzi.com/blog/the-story-of-biscotti-regina monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1720645467102-ZY6CQG643VSEZ9PUP1V1/DSC03853.jpg BLOG - The Story of Biscotti Regina - Biscotti Regina, or regina cookies, hold a special place in Italian culinary tradition. These crunchy, aromatic delights, encrusted in a generous layer of sesame seeds, have a history as rich and textured as their nutty exteriors. Their origins offer a fascinating glimpse into the interplay of cultures around the Mediterranean. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/dd1c8420-aeef-4ff9-925b-a8e67c6d6ff9/Barazek-Sesame-Seed-Cookies-square.jpg BLOG - The Story of Biscotti Regina - Middle Eastern Barazek A crisp sesame cookie popular in Syria and Lebanon, featuring a mix of sesame and pistachios. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/c373b88a-f1f4-4cb9-a3cb-66d6f233a030/chebakia-720x480.jpg BLOG - The Story of Biscotti Regina - Moroccan Chebakia These fried honey-coated sesame cookies celebrate special occasions. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/a3ea12ce-4701-4e76-8ea6-b4610438387f/Greek-Olive-Oil-Cookies-Koulourakia-Ladiou-480x270.jpg BLOG - The Story of Biscotti Regina - Greek Koulourakia These traditional Easter cookies are often sprinkled with sesame seeds or nuts. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/f82f37e9-5360-4177-aafb-00991ad4b489/Simit+Kurabiye.jpg BLOG - The Story of Biscotti Regina - Turkish Simit Kurabiye A ring-shaped cookie encrusted with sesame or nigella seeds, blending the sweetness of dough with the nuttiness of seeds. https://www.manimanuzzi.com/blog/whats-in-a-name-1 monthly 0.5 2025-04-25 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1720722775979-RPG610DILWGUBDW15984/G+and+G+with+Dad.jpg BLOG - What’s in a Name - Make it stand out Dad with my grandparents https://www.manimanuzzi.com/blog/pizza-perfection-part-2-toppings monthly 0.5 2024-08-30 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/bbc537fd-fa4e-4688-8f9b-6d30efd76e72/IMG_4514.jpeg BLOG - Pizza Perfection Part 2 - Toppings - When we make pizza, we put out all the ingredients and then pretty much wing it. Each person uses their intuition and inspiration to bring their pizza vision to life. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/71bfb3af-ebb4-4067-84c5-f3a2b113b872/IMG_0170.jpg BLOG - Pizza Perfection Part 2 - Toppings - Gettin’ Figgy With It Olive oil base Rosemary Pine nuts Red onion Chili fig jam Smoked mozzarella Buratta Pancetta Prosciutto Topped with basil and mouse garlic flowers https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/016cfe42-2d6f-459e-9b0e-5b803ef6e5ab/IMG_0175.jpeg BLOG - Pizza Perfection Part 2 - Toppings - Asparagusius Olive oil base Goat cheese mozzarella (found this at PCC) Garlic scapes Burrata Olives Prosciutto Shaved asparagus Pine nuts Topped with arugula and mouse garlic flowers after baking https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/1724887984102-I2HVNV3XU6043U9HO76R/IMG_1917.jpg BLOG - Pizza Perfection Part 2 - Toppings - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/194056ed-dd0b-4efe-99b1-6509d5af7c6f/IMG_0168+cropped.jpeg BLOG - Pizza Perfection Part 2 - Toppings - Salsiccia Salutations Caramelized onion jam base Roasted garlic Sage Pine nuts Red onion Sausage Goat cheese Mozzarella https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/c3a551ad-0523-4ffd-bc32-037463e9c742/IMG_2192.jpg BLOG - Pizza Perfection Part 2 - Toppings - Gucci Mane Lovage, lemon balm, garlic and olive oil base Parmigiano-Reggiano Smoked mozzarella Lion’s mane mushrooms Pancetta Toasted pine nuts https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/49c321da-ca18-4604-b3d6-4f7aa4146828/IMG_2707.jpeg BLOG - Pizza Perfection Part 2 - Toppings - Ugly Mane Artichoke & Garlic spread base Fresh oregano Shallots Pine nuts Artichoke hearts Sun-dried tomatoes Pancetta Olives Smoked mozzarella Lion’s mane mushrooms https://www.manimanuzzi.com/blog/pizza-perfection monthly 0.5 2024-08-13 https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/409dd57d-2752-4269-b990-323ac51f06fc/IMG_0115.jpeg BLOG - Pizza Perfection Part 1 - The Dough - To make a dough ball, cup a portion of dough in your hands and stretch the top around the sides. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/86553f66-a55b-45b4-901c-ca022baf9842/IMG_0159.jpeg BLOG - Pizza Perfection Part 1 - The Dough - Cover the containers and put the balls in the fridge until it’s time to let them rise at room temperature. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/7377ceb7-d8ef-4b02-ba8c-96bc90c1b121/IMG_0114.jpeg BLOG - Pizza Perfection Part 1 - The Dough - Put the balls in small containers with about teaspoon of olive oil in the bottom. We love these babadoh pizza proofing containers. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/633b75cd-eded-4a8c-adc3-acadfb0e5ba9/Pizza+Garden.png BLOG - Pizza Perfection Part 1 - The Dough - … using home-grown, home-made, and authentic Italian ingredients. https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/13e6ac29-0d5e-4a5a-b9dd-c7ac82838018/IMG_0968.jpeg BLOG - Pizza Perfection Part 1 - The Dough - We cook them in our wood fired oven… https://images.squarespace-cdn.com/content/v1/668c235a941c5861aabda49b/7db6b12f-a464-449e-ad36-fd4eb014ce7d/IMG_0121.jpeg BLOG - Pizza Perfection Part 1 - The Dough - Divide the dough by weight. It makes the pizzas more uniform in size, which has both practical and esthetic benefits. 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