Molisana Imports

Pizza is a labour of love, using only the finest ingredients like our Rovagnati Ventricina Salame produces the highest quality pizza. For every element is carefully selected for its quality and flavour. They proudly serve + salame on their Pizzas for that extra kick of flavour. Try it on yours today!

Enjoy Cirio Polpa diced tomatoes as the perfect dipping sauce for fresh fried blooming onions! Cirio Polpa is made with fresh Italian tomatoes, pre diced, making it convenient for everyday use! Bring an authentic Italian taste to all your recipes using Cirio and check out the recipe below!

Ingredients

Tomato dipping sauce
1 tbs olive oil
2 cloves of garlic, peeled and chopped
400g Polpa diced tomatoes
½ tsp cumin seeds

Onion
2 large onions, peeled
200ml milk
150g plain flour
½ tsp cumin seeds
Veg oil for frying



Steps

Fresh coriander leaves chopped (optional)
To make the sauce fry the garlic for a minute, add Cirio Polpa and cumin and stir through. Simmer for 5 minutes and season as desired.

Mix cumin and flour together in a large bowl. For the onions, place between 2 wooden spoons with the root at the bottom. Cut through to the root keeping it attached, making 12 cuts from the top to the bottom. Gently pull apart, dip in the milk, then the cumin flour and fry in hot oil for 6 to 8 minutes and drain.

To serve, spoon the sauce onto plates, sprinkle coriander onto onions, pull apart, dip and enjoy!

Brighten up a dreary cloudy day with these Limmi Lemon Macron’s! They are deliciously lemony and bright like a ray of sunshine! Made with our Premium Limmi 100% Sicilian Lemon Juice to give them an authentically Italian taste! Try this delightful lemon macaron recipe and taste the difference that Limmi’s pure lemon juice makes!

Ingredients for 6 servings:
350 g confectioners’ sugar
250 g ground almonds
215 g egg whites (approx. 6)
150 g granulated sugar
5 g yellow food coloring
For the ganache:
100 g confectioners’ sugar
100 g unsalted butter
5-6 tablespoons lemon juice

Directions:
Make the macarons:
Pre-heat the oven to 155° C.
Beat the egg yolks with 150 g of sugar and yellow food coloring until the mixture turns into a meringue, with stiff, shiny peaks.
Place the confectioners’ sugar and ground almonds in a mixer, and process to obtain a very fine powder. Transfer it to a bowl.
Fold the dry ingredients into the meringue with a spatula until evenly incorporated and smooth.
Fill a pastry bag with the mixture, and pipe small mounds onto a cookie sheet lined with baking paper, leaving plenty of room between them. Let the macarons dry at room temperature for about 15 minutes, then bake them in the preheated oven for 10-15 minutes at approximately 325° F (160° C).
Make the lemon cream:
In a bowl, mix the confectioners’ sugar with the softened butter and lemon juice. Beat well until it turns in to a buttery, firm cream.
Fill the macarons with cream:
Distribute lemon filling on half of the macarons and top them with the remaining macarons.
Serve sprinkled with confectioners’ sugar.

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Looking for a super quick and delicious lunch or dinner? Try our Vita Sana Instant Italian Polenta. It cooks in 5 minutes and can be grilled, fried, baked and more! Vita Sana Polenta is versatile and pairs well with anything you can imagine. Below is one of the endless recipes that make Polenta a favourite staple of Northern Italian cuisine:

GRILLED VITA SANA POLENTA
Ingredients:
• 3 cups water
• 1 cup (170 g) instant polenta
• 2 tbs unsalted butter or Oil
• ½ cup freshly grated Parmesan cheese
• ½ tsp salt
• oregano for garnish (optional)

DIRECTIONS:
1. Bring the water to a boil.
2. Pour in the polenta in a steady stream, stirring with a wooden spoon to prevent lumps from forming. Cook over a low heat, stirring constantly, for about 5 minutes or until the mixture thickens and pulls away from the sides of the pan.
3. Pour the polenta onto a damp baking tray and spread out into a rectangle measuring about 20 x 18 cm and about 1 cm thick. Leave to cool for 1 hour or until set.
4. Preheat the grill to moderately hot. Lightly brush the polenta rectangle all over with 1 tbsp of the oil or melted butter. Cut into 12 fingers, each measuring 6 x 5 cm, trimming the edges to straighten them. Place, oiled-side up, on the grill tray and grill for 5 minutes or until lightly browned.
5. Turn the polenta slices over and grill for a further 2–3 minutes or until lightly browned. Remove from the grill and keep hot. Garnish with oregano.

Sicilian arancini are rice balls formed into a traditional pyramidal shape and stuffed with meat, peas and cheese. The secret to great arancini is a great quality rice. Scotti Arancine rice is specially grown and selected to provide the perfect creamy texture and excellent flavour necessary for authentic arancini. Check out our recipe uses a double breading for an extra crunchy arancine, and try it today!

Ingredients
500 g Arancini Rice
1 cup water or broth
50 g Butter
1 sachet Saffron
Olive oil
250 g Lean ground beef in tomato sauce (Ragu)
200 g caciocavallo or mozzarella cubed
200 g Boiled peas
150 g Flour
300 g breadcrumbs
400 g vegetable oil

Boil the rice in plenty of salted water until transparent. Drain it al dente, stir it in the saucepan off heat with the butter and saffron in water, until you get a perfectly creamy mixture.
Prepare a ragu of ground beef and tomato sauce. Let ragu and rice cool completely. Spread a handful of rice in the palm of your hand, shaping it into a bowl, then take a spoonful of meat sauce and place it in the center of the rice. Also add cubes of cheese and peas. With your free hand take another small handful of rice and enclose the filling. Shape the arancini into a classic pyramid or round shape. Continue until rice is finished.
Pour the flour and water into a bowl and prepare a batter. The batter should be thick and not too runny. Pass the arancini in the batter. Now pass the arancini in the breadcrumbs , breading them evenly. Press the breading carefully, so that it is compact and adherent.
Finally, once the breading is complete, put all the oil in a frying pan and bring it to high frying temperature. Drop the rice balls, maximum two at a time (they must be completely immersed in boiling oil) and brown them on both sides. When they are the color of ripe oranges, remove from oil with a slotted spoon. Pass them on absorbent paper. Transfer them to a tray, enjoy hot on their own, or with your favourite sauce.

What’s the secret to that perfect Italian pizza? A thin golden crust and of course the SAUCE! Check out this recipe below that uses our Pomi strained tomatoes for a simple and authentic Italian pizza recipe!

Ingredients for dough:
5 cups Vita Sana 00 flour + some for dusting
1 1/2 tsp active dry yeast
1 1/2 tsp sea salt
2 1/4 cups COLD water
1 tbs Colavita extra virgin olive oil

Toppings
1 box Pomi Strained tomato
Mozzarella ball
1 1/2 tsp Colavita extra virgin olive oil
1 large clove of garlic
1/2 tsp salt
1/2 tsp fine black pepper
Pecorino Romano or Parmigiano
Fresh basil leaves

To make the dough:
1. Mix the dry yeast with the water.
2. In a mixing bowl, add the flour, sea salt and mix. Then add the yeast and water mixture and knead the dough for about 10-15 minutes. Or use electric mixer hook for about 8 minutes. If the dough is too dry, add water, if it is too wet, add flour.
3. Once you have a nice soft dough, form into about 5/6 round balls. Drizzle with olive oil. Now let them rise by placing them in a deep bowl with a table cloth over. You can also place them on an oiled baking sheet, cover with plastic wrap and leave at room temperature. Let rise for 2+ hours.

To make the sauce:
1. Place one box of Pomi strained Tomato into a sauce pan.
2. Add the smashed garlic clove, salt, extra virgin olive oil and fine black pepper and let simmer for 5 minutes stirring occasionally.

Ensure you have preheated your oven to 450, including a pizza stone if you are using it. Once the dough has risen, Flour your work surface lightly and flatten the dough ball with your hands or use a rolling pin. Be sure not to rip or get any holes in the dough.
Dust your pizza with flour and Gently slide your dough onto the oiled pizza pan. Top with sauce, and sliced mozzarella. If you are using a pizza stone, carefully slide the pizza onto the preheated stone in the oven. Bake for 7 minutes, and then turn the oven to broil for 1 minute to get that lovely golden brown edge. Add extra pecorino and fresh basil when pizza is finished cooking and enjoy!

Our delicious Vita Sana Whole Wheat Freselle is a perfect bruschetta base for any topping! Try it today with tomatoes, basil and bocconcini as an amazing starter to your weekend meal or healthy snack! Look for them in the bakery or cracker aisle in your local grocery store!

It’s Finally Friday! Celebrate with the unique flavour of our Niasca Chinotto, or mix it into a much deserved cocktail! Cheers to the weekend! 🥂

Our Vitavigor Parmigiano Reggiano breadsticks combine the crunchy appeal of traditional Italian breadsticks with the irresistible flavour of premium parmigiano. Our traditional Vitavigor recipe, is always made with only 100% extra virgin olive oil. Our Breadsticks have a unique wave pattern with a sprinkle of salt on top making these Super Grissini tastier and crunchier! Enjoy them today!

If you’re looking for a great addition to your charcuterie board or antipasto dish, or want to add some zest to one of your dishes, our Massimo Seasoned Sicilian Olives will do the trick! As true Italian olives they are flavourful and their authenticity shows!

Colavita Mediterranean Extra Virgin Olive Oil is a full-bodied olive oil with a smooth and velvety texture that is perfect for drizzling on top of an antipasto salad! Mix in a bowl your favourite charcuterie items like artichokes, bocconcini, cherry tomatoes and slices of salami with your mixed green salad then add in your favourite vinegar and drizzle in Colavita Mediterranean Olive Oil and voila! A fresh salad everyone can enjoy!

In honour of Earth Day, we are proud to say that Caffé Vergnano is about getting the best from what nature provides. Let the pleasure of an Italian espresso become not only a choice of taste, but also a sustainable gesture. Support Caffé Vergnano’s sustainable coffee consumption effort with their authentic Italian espresso.

It’s almost Easter which means it’s time again for our Annual Venchi Easter Chocolate Contest Giveaway! Enter to win 2 beautiful Venchi Dark Chocolate Easter Eggs! You can be one of four people who will win a pair of beautiful super premium Italian Easter Eggs. These Easter Eggs are a made of premium dark chocolate and are sure to impress the most discerning chocolate lover in your life! Let Italy’s premium chocolatier make your Easter extra special this year! Prize value of approximately $83.00!

Simply follow these 3 steps and you will automatically be entered!:
1. Like this post
2. Tag 3 friends who would love to win this Easter package!
3. Follow

Bonus Entries - Share this post on your story!



*Contest begins Monday, March 25, 2024 and closes Wednesday March 27, 2024 at noon. Prize Draw will take place Wednesday March 27, 2024 and the winners will be announced on the Molisana Imports official Instagram account and contacted by Direct Message. By entering the Venchi Easter Chocolate Contest Giveaway, contestants consent to have their name posted on Molisana Imports social media platforms if they win. Molisana Imports reserves the right to substitute prizes based on availability. Molisana Imports reserves the right to end the giveaway at any time. Ontario Residents only.

Mulino Bianco Baiocchi are the delicious union of two short crust pastry biscuits with hazelnut cream and cocoa. The Perfect snack, Baiocchi are a real treat plunged in hot milk, coffee or tea. Enjoy them today!

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An espresso martini with a twist! Try this delicious cockatil with ice cream! It can be enjoyed after dinner or as an impressive party drink or dessert. This martini boasts strong tastes of Cafée Vergnano Arabica Espresso, Amaretto, rum and ice cream!
It can also be enjoyed in its non-alcoholic version, avoiding amaretto and rum, but adding coconut milk in equal quantities!

• 1 cup of Arabica Caffè Vergnano coffee (Anticabottega)
• 1/2 glass of rum
• 1 small glass of amaretto syrup (optional)
• 4 scoops of yogurt ice cream
• Crunchy toasted hazelnuts
• 10 ice cubes

Recipe

In a shaker, pour the ice, rum, amaretto and coffee. Shake well. Take a martini glass, wet the edges and then dip them in the crunchy hazelnut grains. Put two small scoops of ice cream in the martini glass and pour the coffee and alcohol mixture into the glass being careful to filter the ice. Add some chopped hazelnuts to the ice cream and a biscuit wafer and enjoy!

Our specialty No-Boil Gluten Free lasagne are made with corn and rice and are as delicious as our traditional lasagne sheets! Not having to boil the lasagne sheets makes creating your favourite lasagna fast and easy! Check out the recipe below!

2 Regina Molisana Gluten free lasagne packages
1.5 lbs of lean ground beef
½ cup onion diced
2 garlic gloves diced
398ml Regina Molisana Peeled Tomato Can (crushed)
680ml Regina Molisana Strained Tomato Passata Jar
1 cup broth
Fresh Basil
Fresh parsley
1 container Ricotta cheese (16oz)
1.5 cups Shredded Mozzarella
0.5 cups Parmesan cheese grated
Salt
Pepper
Olive oil

Simply prepare a sauce with lean ground beef, onions, garlic and tomatoes and season as desired. Let simmer and cook. Once completed use a generous amount to coat the bottom of a baking pan. Layer this base with uncooked gluten free lasagne sheets. Continue with additional sauce over this layer, including other ingredients of your choice such as ricotta, parmesan and mozzarella. Repeat these steps to complete your lasagna. Prepare a broth, and pour enough in the baking pan to cover 3/4 of the lasagne. Finish the top layer of the lasagna with your sauce or topping of choice. Cover the baking pan and place in the oven (35-40 minutes at 200 °C / 390 °F). Garnish as desired, serve warm and Enjoy!

Stuffed Peppers with sausage and baked beans is a simple, hearty and satisfying dish your family will love. Use our Cirio Rustica Chunky Tomato Passata for an authentic Italian flavour! Try it today!


3-4 bell peppers, seeded and halved

1 package Italian sausage, casing removed

1/2 yellow onion, diced

3 cloves garlic, minced

14 oz Italian chunky tomato passata ( Rustica or Cirio Chopped Tomatoes)

1 Can Black beans

Mozzarella cheese slices

2 tbsp olive oil

Salt and pepper

Parsley diced

Preheat your oven to 375 degrees while bringing the olive oil in a large skillet to medium heat, *Spray a 9×13 oven proof baking dish with nonstick spray.

In a hot skillet, add in the sausage (out of its casing) and cook completely through while breaking it up with the back of your spoon. Once cooked, remove the sausage and drain all but 1 tbsp of the oil/grease.

Add the diced onion to the hot oil and sauté for 5 minutes, followed by the beans for 2 minutes and finally the garlic for 1 minute. Lower and sautée, pour in the Italian chunky Passata, spices and parsley. Combine well for 2 minutes, add the cooked sausage that you had set aside and take off heat.

Spoon equal amounts into your halved bell peppers and place into the 9×13 baking dish. Top each with a healthy amount of sliced cheese.

Cover the baking dish and peppers with foil and pop in the preheated 375 degree oven for 30-35 minutes. Uncover and let the cheese bubble for another 5 minutes, remove from the oven and let rest. Garnish with remaining parsley and enjoy!

Rigacuore, Love in Pasta form! Enjoy this Valentine’s Day with La Molisana heart-shaped Rigacuore specialty pasta! Find an easy and elegant truffled Rigacuore recipe on the next slide! Enjoy it with your special someone and have a Happy Valentine’s day!

200 gr Rigacuore Heart shaped pasta
100 gr buttermilk
60 g black truffles (sliced / grated)
2 Liters of water
Caciocavallo cheese (grated)

Bring the pot of water to a boil, salt the water, add the La molisana Rigacuore and cook for 13 minutes, stirring occasionally to avoid sticking.

In a pan combine the buttermilk cream with a little bit of the pasta water, stir constantly and add the black truffles that have been previously grated.

Drain the pasta, toss it in the sauce and stir in a generous pinch of caciocavallo cheese. Plate the pasta and shave generous slices onto the pasta. Enjoy!

Stacks and stacks of pancakes Tuesday! The perfect pancake recipe for Shrove Tuesday begins with Vita Sana 00 flour. Our Tipo “00”Soft wheat flour, makes fluffy and fragrant pancakes the whole family is sure to love! Try it by following the recipe below today!

Ingredients:
6 cups Vita Sana “00” flour
1/2 cup sugar
1.5 tablespoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
⅔ cup whole milk
1 egg
1 teaspoon vanilla extract
3 tablespoons melted butter, for the pan, plus more for serving
maple syrup, for serving

Whisk together the Vita Sana 00 flour, sugar, baking powder, baking soda, and salt in a large bowl, then add in milk, egg, and vanilla.

In a large pan or griddle set over medium heat, add the butter until melted. Pour 1/4 cup of pancake batter into the skillet and form a round. Repeat until the pan is filled, but the pancakes are not touching.

Once bubbles begin to form on the top and the edges of the pancake are set, flip the pancake, about 3 minutes. Cook the pancake on the other side until golden brown and no longer gooey in the center, about 1 to 2 minutes longer.

Serve warm with additional butter and maple syrup.

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The perfect appetizer for two ❤️🍅 Check out the recipe below for this Sun-Dried Tomato Caprese Salad! Drizzled in extra virgin olive oil, it’s easy, delicious and quick to make for two!

1 ball of fresh, slightly salted mozzarella cheese
8 Colavita Sun-dried tomatoes
2 tbsp Colavita Premium Italian Extra Virgin Olive Oil
2 tbsp Colavita Balsamic Glaze
8 large basil leaves
flakey sea salt

Slice the mozzarella and place it on a platter.

Place basil leaves on top of the cheese slices and then place the Colavita sun-dried tomatoes on top of the basil.

Drizzle with Colavita olive oil and Colavita balsamic glaze.

Sprinkle with flaky sea salt and serve.

Vita Sana Orecchiette pasta is an artisanal pasta made with an authentic Italian slow drying process. This recipe has been passed down for generations. It can be perfectly paired with a wide range of sauces that bring out the aromatic taste and texture! Try it today!

When authenticity matters, Rovagnati’s Salame Milano is Italy’s best known and most sought-after salami. Know as “The Original”, it is a fusion of Italian traditional fragrances and flavours, that result in the finest quality salami range produced by Rovagnati. It has vivid red, compact meat, a rice-like grain and a sweet, delicate flavour. It is perfect when sliced thin and paired with Parmigiano Reggiano, Montalcino Red Wine, Ale beer, Tomatoes and more!

Limmi lemon juice is perfect for marinating salmon fillets! This perfect dinner recipe is fresh and tasty thanks to Limmi’s natural Sicilian lemon juice. The salmon is marinated with a combination of aromatic herbs and lemon juice, which give the fish a delicate and fragrant flavour. Limmi enhances the salmon leaving it tender and moist. The sour cream with lemon is a fresh and light accompaniment, perfect for contrasting the flavor of the salmon. Try this recipe tonight!

Ingredients for 4 servings:

4 slices of salmon fillet
100 ml of lemon juice
a pinch of salt and pepper
Extra virgin olive oil for cooking (We suggest )

1 cup low-fat or full-fat Greek yogurt (unflavoured)
150 g of fresh cream
1 tablespoon of lemon juice
a pinch of salt and pepper
Chopped herbs to your taste (chives, mint, thyme, etc.)

Start with the sour cream: put the yogurt and cream in a bowl, then whip with an electric whisk until the mixture takes on the consistency of well-supported whipped cream. Season with salt and pepper, add the limmi lemon juice, and finally a spoonful of one or more fresh herbs of your liking – previously chopped with a knife.

Once the sour cream is ready, let it rest for a few hours in the refrigerator.

In the meantime, marinate the salmon steaks, which came from a baffa (fillet). Place the salmon in a bowl, sprinkle with limmi lemon juice, salt, pepper, and a spoonful of olive oil.

After at least an hour of marinating in the fridge, drain the salmon from its liquid without drying it, then cook skin side up in a previously heated non-stick pan with a spoonful of oil. When the skin is well cooked and crunchy, turn the salmon slices upside down and leave the other side to crisp as well.

Once the salmon is cooked, serve with the sour cream, added directly when cold.

Elevate your coffee routine into a wellness journey! From the aroma that fills the air to the comforting warmth in every sip, make each moment a form of self-care with .

Try this quick morning routine to start your day:

Mindful Moka: Embrace the art of making coffee with your Caffe Vergnano Moka pot. Let the fragrance fill the air while you experience the sensory delight.

Silent Sip: Enjoy your first cup in serene silence. Let the rich flavors of our Anticabottega espresso awaken your senses for a calm start to the day.
Hydration Reminder: Follow up with a refreshing glass of water—a gentle reminder to stay hydrated.

Reflect & Reset: Take a moment to reflect or set positive intentions, infusing your day with purpose and positivity.

How do you turn your coffee ritual into a wellness experience? Let’s inspire each other!

Our Venchi Chocolate Bars are the simplest form of a good dessert and a pure expression of Venchi chocolate for over 140 years.

From traditional recipes to the most surprising ones, come and enjoy all has to offer. From milk or extra dark chocolate bars, to ones with creamy filling or crunchy grains, vegan friendly or with savoury pistachios and more! All waiting to be discovered, tasted and shared!

The classic that never disappoints! Make the classic “Nonna” pizza with fresh mozzarella! This easy to prepare and make pizza is perfect for any evening or when friends and family comes over. Follow the simple recipe below!



12 oz fresh mozzarella, torn into smaller pieces

1 package Colavita Crushed Tomatoes

Flakey sea salt and crushed red pepper flakes

Fresh basil for garnish

Colavita Extra Virgin Olive Oil

1 Pizza dough (room temp or risen)





Preheat oven to 500°F before baking. High heat is the secret to great pizza!

Drizzle a circular baking sheet with Colavita olive oil, spreading it over the bottom and sides.

Place dough onto baking sheet and stretch to outer corners of baking sheet. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.

Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed. Spread about ½ cup of the crushed tomatoes on top of the dough. Place the torn pieces of mozzarella cheese on top of the crushed tomatoes.

Drizzle with 1 tbsp Colavita olive oil and sprinkle with sea salt and crushed red pepper flakes.

Lower the heat of your oven to 450°F and bake for 15-20 minutes (individual ovens will vary)

Remove from the oven and slide onto a cutting board. Garnish with fresh basil, slice and serve.