Good Things Take Time

Here is to the joy of being in the moment, going slowly, and savoring a well-cooked meal.

Christmas Panettone

Who was La Resdora?

In Emiligia-Romagna, she was the matriarch of the home, and the head of the kitchen. Her cooking skills were constantly improved through critical discussion. She was competitive about making the best version of a dish, but stayed within the established culinary tradition. And, through her cooking skills, she emerged as a guardian of the region's rich traditional cuisine.

We aim to only make products that would meet a Resdora's approval.

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The La Resdora Difference

  • Small Scale Production

    In the US, often Italian products are labeled as artisanal even when they are made industrially. We partner with small producers that use traditional methods, ingredients, and processes.

  • Slow Processes

    We believe good things take time. Whether it is our balsamic that is ferments for years in wooden barrels, or our panettone that is left to leaven naturally for 48 hours, we don't rush quality.

  • Quality Ingredients

    The ingredients in our products are a focus for us. Not only do we choose real, whole ingredients, but we also care about the provenance and sustainability of the value chain practices.

Recipes

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