Olive the things
Giuseppe & SkylerWeekly newsletter from Italy featuring your nonna's favorite recipes, plus other things worth mentioning.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 153 | Founded | 4 years ago | Last Issue | 11 days ago |
| Active | |||||
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exau.substack.comLatest Issues
Lina's Cured Anchovies (and What Fresh Anchovies Actually Taste Like)
In Italy, from April to September, the bright silver bodies of anchovies are piled up at local markets and pescivendoli. They’re made at home with family, with friends at BBQs, and grace just about every restaurant menu. You’ll find them fr...
Spring Pasta (Sughetto Primavera)
Lina, Giuseppe’s mom, made this for us last week. We’ve all been talking about it since, so you must make it too!
Porcini mushrooms are one of our favorite ingredients. We buy them fresh or frozen. In North America, porcini can be a challe...
Apartment Remodel in Rome with Sophie Minchilli
We met Sophie Minchilli in 2019 thanks to social media. After scouting new tour locations in Puglia, she drove all the way to Calabria to meet us. Her gift? The most delicious burrata from Caseificio Dicecca in Altamura.
After an enormous...
How to lunch like an Italian Nonna
Nonna never planned lunch.
She didn’t open an app, scroll a recipe, or even check what was in the fridge. This spontaneity wasn’t born out of adventure. Planning was simply pointless — how could you plan what to make for lunch if you didn’...
Risotto with Asparagus & Mushrooms
welcome spring with this tasty dish
If you have a copy of The Olive Oil Enthusiast, you’re likely familiar with the way we make risotto. This follows the same technique with a few changes.
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Authors
The writers behind this newsletter.
Olive oil producers in Italy bringing you recipes from our kitchen, olive oil insights, and the simple beauty of Italian living 3x a month.
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