panzanella with strawberries two ways

The strawberries are popping up here in Charleston, SC! Farms are inviting people onto their farms to pick their own and the season's first farmer's markets have the strawberries proudly piled up. They have a specific sweetness that pairs well with creamy ricotta and a touch of Olinda olive oil. Apis Mercantile bourbon barrel aged honey is key. As a private chef in Charleston, SC, I bring that olive oil and honey to every party because I will use them often. Try my strawberr

Piadina was traditionally prepared in the Romagna historical region. It was cooked on terracotta. It is considered by some to be "street food", and is commonly enjoyed by the ocean. I make piadina with Olinda olive oil in place of the more traditional lard because I always have olive oil on hand, not so much lard. A hot cast iron pan does the trick, no greasing required. Piadina is used in place of bread in sandwiches, and I love to serve it with homemade hummus, cheeses, pro