Quality + Made in Italy = ZAFFERANO & CO.

Explore Puglia through Bari, Salento, Gargano, trulli, regional recipes and verified Puglian wines, all linked to existing Zafferano & Co. articles.

Three professional Italian pizza dough methods in one complete recipe: same day, 24 hour, and 48 to 72 hour cold fermentation, with shaping, baking, technique, troubleshooting, storage, wine pairing, and nutrition.

Discover 18 lesser known regional Italian appetizers, from Venetian baccalà mantecato and Ascoli olives to Sicilian panelle and Sardinian pane carasau, with the history, technique and cultural meaning behind Italy’s antipasto table.

Traditional Italian Tuscan Ricotta and Spinach Gnudi with Brown Butter and Sage Gnudi Toscani al Burro e Salvia Gnudi Toscani al Burro e Salvia (Traditional Italian Tuscan Ricotta and Spinach Gnudi with Brown Butter and Sage) Gnudi Toscani are one of Tuscany’s most elegant examples of cucina povera: soft dumplings made essentially from the filling of ravioli without the pasta surrounding it. The name gnudi means “naked” in Tuscan dialect. The idea is wonderfully straightforwa