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Bertolli

Bertolli 150 Years Anniversary

In celebration of our 150th anniversary we’re showcasing 150 ways to bring Tuscany to your table.

Explore below for meal inspiration, expert ways to prep essential Italian ingredients, and how to take the Tuscan spirit beyond the table. The invitation to our celebrazione is good all year long.

Tuscan Tradition

NO.130

Talk Like An Italian: Thank You

NO.129

The Elegant Host: Break Your Bread

NO.128

How To Prep Garlic

NO.127

A Man of Many Firsts

NO.126

Cauliflower Steaks with Porcini-Truffled Pork and Gnocchi

NO.125

Easy Garlic Bread

NO.124

Tuscan Cuisine: Lucca

NO.123

Salt With Sense

NO.122

Italian Exports: Types of Cheese

NO.121

Farfalle With Broccoli Rabe & Cannellini Beans

NO.120

Getting real with cast iron pans

NO.119

The elegant guest: holiday parties

NO.118

Decadent dolce

NO.117

The basics of an Italian salad

NO.116

Bertolli Story: Celebrating 150 years

NO.115

Asparagus alfredo crostini recipe

NO.114

The perfect pour

NO.113

Talk like an Italian: Holiday greetings

NO.112

Meatball marinara appetizer

NO.111

Bake the perfect stuffed shells

NO.110

Selecting your serving ware

NO.109

Tuscan cuisine: Montalcino

NO.108

Pairing pasta with the right sauce

NO.107

Fork Etiquette

NO.106

Feast of the Seven Fishes

NO.105

Mixing it up with rice

NO.104

The elegant guest: dinner party attire

NO.103

The soup spoon: what to look for

NO.102

Cooking with a pizza stone

NO.101

Bertolli Story: World Trade Fair

NO.100

The right knife

NO.099

Make the most out of the farmer's market

NO.098

Talk like an Italian: goodbyes

NO.097

Simply baked ziti

NO.096

Chicken your way

NO.095

Napkin presentation

NO.094

Tuscan cuisine: Pienza

NO.093

Minestrone soup

NO.092

Stunning fall tablescapes

NO.091

Rolling out pasta

NO.090

Candlelight done right

NO.089

Picking peppers to bring the heat

NO.088

Secrets of squid ink

NO.087

Sipping with Seafood

NO.086

The best ingredients for the best Alfredo

NO.085

Eggs poached in tomato and basil sauce

NO.084

The Tuscan touch

NO.083

The elegant guest: host gifts

NO.082

How to sauté

NO.081

Chicken Parmesan Tenderloins

NO.080

From Tuscany to Rome

NO.079

Tuscan cuisine: Verona

NO.078

The elegant guest: arrival

NO.077

Terrific truffles

NO.076

Spring chicken pesto Alfredo penne

NO.075

A shop and a home

NO.074

Talking like an Italian: Salutations

NO.073

Dolce

NO.072

Basics of bread

NO.071

Tuscan grilled zucchini and ricotta pizza

NO.070

Making flowers last longer

NO.069

Making gourmet paninis

NO.068

Building an antipasti tray

NO.067

Fantastico flatbreads

NO.066

The Italian siesta

NO.065

The al fresco dining experience

NO.064

Get the most from your lemons

NO.063

Linguine with spicy red clam sauce

NO.062

Talk like an Italian: Greetings

NO.061

The language of flowers

NO.060

Sharpen your knife skills

NO.059

Farfalle with herb-marinated grilled chicken

NO.058

Tuscan cuisine: Napoli

NO.057

Set your table the Tuscan way

NO.056

Making your own pasta

NO.055

Cioppino alla Tuscana

NO.054

Ferragosto

NO.053

Contorni

NO.052

Sensational seasoning with ground spices

NO.051

Grilled pizza margherita

NO.050

Creamy white bean gratin with broccoli rabe and sausage

NO.049

Selecting eggplant

NO.048

Sweet Vidalia onions

NO.047

Asiago shrimp pasta primavera

NO.046

A toast to Chianti

NO.045

Cutting with a Mezzaluna

NO.044

Pappardelle with chicken

NO.043

Taking the leaves off thyme

NO.042

Don't rinse that pasta

NO.041

Picking a pepper?

NO.040

Alfredo Florentine lasagna

NO.039

Pasta pairings

NO.038

Angry balsamic chicken Cacciatore

NO.037

Bertolli hometown

NO.036

Secondi

NO.035

Bruschetta

NO.034

Fresh versus dry

NO.033

Selecting oregano

NO.032

The right rice for risotto

NO.031

La Luminara di San Ranieri

NO.030

Storing portobello mushrooms

NO.029

Cooking al dente

NO.028

Spaghetti and meatballs

NO.027

Storing garlic

NO.026

The essential olive

NO.025

Primi

NO.024

Using rosemary

NO.023

Creamy asparagus soup

NO.022

Pasta substitute

NO.021

Squeaking artichokes

NO.020

Table tip

NO.019

Cutting onions without crying

NO.018

Chicken alfredo with plum tomatoes

NO.017

What to look for in basil

NO.016

First Italy, then the world

NO.015

Porcini mushrooms

NO.014

Sautéing onions

NO.013

Antipasti

NO.012

Tomatoes in the refrigerator?

NO.011

One way to grate cheese

NO.010

Shrimp primavera carbonara

NO.009

The flavors of home

NO.008

Picking garlic

NO.007

Luscious rosa lasagna

NO.006

How to
chiffonade basil

NO.005

Bertolli's
beginnings

NO.004

Embracing the Tuscan lifestyle

NO.003

Classic fettuccine
alfredo

NO.002

How to
store herbs

NO.001

Pick the perfect tomato