Manicaretti

09/23/2026

Buon autunno! 🍂
Fall has us reaching for the remarkable single-fruit vinegars from Azienda agricola Pojer e Sandri. Perched high above the Adige Valley surrounded by Dolomite peaks, Pojer e Sandri makes these vinegars solely with fresh fruit from the estate and nearby orchards. The fruit is gently pressed and fermented, then slowly acetified in wooden barrels for 1–2 years.

These four vinegars showcase the essence of Marasca cherries, Williams pears, black currants, and quince, with a harmonious perfume and lively acidity (6%).

09/15/2026

It only happens once a year...now’s your chance!

At Manicaretti, we wait all year for Olio Nuovo: “new oil” pressed from just-harvested olives. It is extra virgin olive oil in its most intense state—raw, alive, and kicking!

This year, we’re offering one spectacular freshly pressed oil from Chiaramonte Gulfi, Sicily: Organic Tonda Iblea Olio Nuovo D.O.P. by Vincenzo Paternò di Spedalotto of .

Don’t miss out on tasting olive oil at its absolute freshest - pre-order by September 30th!

08/28/2026

Our friend Elizabeth Minchilli recently shared her love for Legumi La Valletta in her Via Rosa newsletter:
“One of my favorite producers in Umbria is La Valletta...My pantry is never without a few bags of their beans. They remind me that some of the most satisfying meals begin with the simplest ingredients: good beans, good olive oil, and a little patience.”

For three generations, the Cappelletti family of Legumi La Valletta has cultivated exceptional lentils, beans, and ancient legumes high on the Colfiorito plateau in the Umbria-Marche Apennines. Now is the perfect time to stock up!🫘

07/14/2026

Sea fennel is born where rock meets the sea. Known locally as paccasassi, meaning “crack the rocks,” this succulent grows wild in the crevices of Adriatic sea cliffs in the Marche.

Rinci - i Paccasassi del Conero 🌿 pioneered the organic cultivation of this endangered plant within the Parco Naturale del Conero, reviving and reimagining the nearly forgotten delicacy.

No part of the harvest goes to waste - perfect pickled shoots are selected and placed into jars to be preserved sott’olio, while the rest are transformed into a line of inventive sauces—Pesto Rosso, Salsa Verde & Salsa Tartar—that celebrate paccasassi’s fascinating marine flavor 🌱 Check out the full line at link in bio 👆

05/26/2026

The best part of a new harvest? Discovering where each oil really shines ✨

Here’s how we’ll be pouring each of our Sicilian EVOOs in the coming months:

Tonda Iblea - Tomatoes! Chopped, sliced, peeled, diced—salsas, salads, gazpacho, panzanella, pasta alla norma, and other tomato-forward recipe.

Nocellara - An elegant oil to finish grilled meats and veggies. Delicious drizzled over any seafood, such as swordfish or octopus.

- This ultra-fragrant oil is outstanding on greens of all kinds, avocado and, of course, Busiate alla Trapanese 🍝

- The ideal base for Sicilian classics like caponata and sarde a beccafico, or slow-simmered sauces and fish dishes.

05/22/2026

It’s time to order for the 2026 HOLIDAY SEASON!🎄🎁

We’re thrilled to introduce the unbelievably delicious products from and , as well as feature new items from , , , , and more.

Download our Holiday Catalog and be sure to place your pre-order by June 12th!

Link in bio for more info 👆

05/12/2026

In Sicily, the 2025 Harvest was like no other — a sun-blessed, super-green bumper year across the island. Exceptional conditions delivered oils that are vibrant and balanced, with excellent stability.

After tasting samples from Trapani to Ragusa, we can say with confidence: this is an extraordinary harvest. We invite you to help us spread the word and make Sicily ✨SHINE✨

These are the bottles you’ll reach for all spring and summer: , , Tonda Iblea, Nocellara, and Sapori Divini. Together, they reflect the warmth and generosity that defines Sicily. Be sure to over-pour!

05/04/2026

Our Sicilian EVOOs ✨SHINE ✨ -

After tasting samples of the 2025 Harvest from all our producers across Sicily—from Trapani to Ragusa—and reviewing their reports to Manicaretti, we were struck by the exceptional quality of this year’s oils. We invite you to help us spread the word and make Sicily SHINE! 

04/21/2026

Spring, plated at Zuni Café! Carnaroli risotto verde with morel mushrooms, English peas & mint 🌿

For over 30 years, Principato di Lucedio has set the standard for Italian rice—single-estate, harvest-dated, husked to order, and prized for its freshness, flavor, and consistency.

Chef de Cuisine of shared:
“We keep coming back to Principato di Lucedio Carnaroli because it’s so consistent. The grains are large and hold their shape. You get that ideal al dente center while still getting enough starch for the risotto to come together properly. The flavor is clean with a slight nuttiness and works across a range of preparations. It’s a very reliable, high-quality rice.”

📸:

04/09/2026

The Olive Oil That Tastes Like Sunshine 🌞🍋

captures perfectly:
“Agrumato is balanced. Elegant. Integrated. The olives and citrus are crushed together at the same time, so what you get is a true extraction of both, the richness of high-quality extra virgin olive oil and the essential oils from the citrus zest. A small splash, and everything wakes up.”

Grazie mille Elizabeth, for the reminder that every dish could use some sunshine! Find spring recipe inspiration on the ’s Substack.

📸: Carpaccio Primavera drizzled with Agrumato® Bergamot by