Andrew Asistin

Combining a love of writing and food, Andrew’s culinary journey has walked many paths. From university, to the Culinary Institute of America, to the restaurants of NYC. Now finally settled in as an editorial intern at Alimentari, the next step of his journey can begin.

Italian Saffron

Italian Saffron, or L’Aquila saffron, is one of the rarest spices on the planet. Its aroma and color are unmatched in terms of quality.

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A New Look At Fresh Pasta

Pazzi Pasta in Brooklyn is taking a new look at fresh pasta. Unique ingredients, fresh grains and pasta classes. It all makes for a great experience!

Italy’s Altamura Bread

Altamura Bread is a rustic bread from the Italian provence of Bari. Semolina Flour gives it a distinct texture, flavor and aroma that is unique to Italy.

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Buon Ferragosto

Every August, Italians all over the country go on holiday and celebrate Ferragosto. Time to join the fun and do what the locals do. Buon Ferragosto!

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Sorrento Lemons

Sorrento Lemons are one of the most unique and flexible Italian ingredients. Available year-round, they’re robust enough to be used in a myriad of applications, from savory to sweet. They’re not just for Limoncello!

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The White Truffles of Alba

The White Truffles of Alba are the Rolls Royce of the food world. If you can get your hands on one of them you’ll enjoy a flavor and aroma unlike any other.

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Cooking the CSA Way

Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.

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“Eat Mexico” A Roadmap to Mexican Street Food

Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexican street food. It gives readers a glimpse of food that isn’t stylized, but raw and bursting with local flavor. “Eat Mexico” is your roadmap to fresh, authentic Mexican street food that you can make in your own kitchen.

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Baking At Home with Chef Éric Kayser

Famed French baker Éric Kayser has launched his new book, “The Larousse Book of Bread.” Meant for the home baker, the book breaks down different techniques and recipes to enjoy in the comfort of your own kitchen. Now you can feel like you’re deep in the heart of France, without actually going there.

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NYC Bites: UrbanSpace Garment District Rundown

UrbanSpace’s Garment District has, once again, set up shop on Broadway. It runs until June 14 and has a smorgasbord of vendors and food trucks to choose from. Each vendor is unique and has a story to tell, so stop by while you can!

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