contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.


Filtering by Category: Recipes

National Grilling Month: Summertime Grilled Shrimp

Amy Wright

Need to fix dinner but don’t want to heat up the kitchen? Look no further! Easy grilled shrimp!

We skipped the butter & used Villa Graziella Organic Extra Virgin Olive Oil, lemon & fresh parsley for these flavorful skewers. Marinate for 30 minutes so the shrimp does not become too soft. Serve with seasonal veggies, orzo & enjoy for lunch the next day in a salad. Serves 2 to 4.

Easy Ingredients

  • 1 1/2 pounds fresh, medium sized, deveined shrimp
  • 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh minced garlic
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • Add your choice of fresh herbs; basil, marjoram, sage, rosemary, oregano or thyme 

Simple Directions

  1. Soak wooden bamboo skewers in cold water
  2. Peel shrimp & refrigerate
  3. In a large bowl, mix olive oil, lemon juice, parsley, minced garlic, salt & pepper
  4. Add shrimp to the bowl, toss to coat, cover & marinate in the refrigerator for 30 minutes
  5. Preheat grill to 160°F
  6. Thread shrimp onto skewers, piercing once near the tail & once near the head.
  7. Discard remaining marinade
  8. Lightly oil grill grate.
  9. Grill 2-3 minutes per side, or until opaque
  10. Remove from the grill, let rest for 3 minutes, serve & enjoy!

Blueberry, Greek Yogurt & Olive Oil Muffins

Amy Wright

We’re celebrating National Blueberry Day with muffins! Made with anti-oxidant rich Villa Graziella Organic Extra Virgin Olive Oil, healthy Greek yogurt & vitamin packed fresh blueberries, we tweaked a recipe, skipping the sugary streusel topping, replacing it with poppy seeds. Make ahead & freeze for a leisure weekend breakfast or enjoy as an on the go healthy snack. Yields approx. 12 muffins. 

Simple Ingredients: 

  • 1 cup Villa Graziella Organic Extra Virgin Olive Oil
  • 2 cups fresh blueberries
  • 3 cups all-purpose, unbleached flour 
  • 1 cup of plain Greek yogurt 
  • 2 large eggs 
  • 1 ½ cup organic sugar 
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons poppy seeds 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon sea salt 

Easy Directions: 

  1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center. 
  2. Toss fresh blueberries in 1 table spoon of flour until evenly coated, set aside.  
  3. In a bowl, combine eggs, olive oil & sugar, use an electric mixer, set on medium & mix until smooth. 
  4. Add yogurt & lemon juice to the bowl, mix until smooth. 
  5. Add flour, salt, baking powder, baking soda & poppy seeds to the bowl, mix until smooth. 
  6. Add blueberries to the batter, slowly fold into mixture on a low speed. 
  7. Using a soup spoon or ice-cream scoop, fill muffin liners until almost full. 
  8. Bake for 5 minutes. 
  9. Reduce heat to 350F◦, bake 20-25 minutes until golden brown or if a toothpick inserted into the center comes out clean. 
  10. Remove from the oven, cool, serve & enjoy! 






Chef Sunita’s Walnut Paté

Morgan Shepard


We had the privilege of participating in a New Year’s reboot with the very talented raw food chef, culinary author & wellness guide Sunita Vira. She served patés created not from meat but nuts & seeds! We tried Chef Sunita’s recipe in our kitchen using Gabriella Organic Extra Virgin Olive Oil & soaked walnuts. Prepare ahead, this easy to make, healthy spread goes with butter or Romain lettuce, fresh raw veggies, sprouted or stone wheat crackers. A delicious, crowd pleasing appetizer, it makes 1 cup, but you’ll want more after tasting, so double up on the ingredients! 

From RAW for LIFE, a Modern Guide to Raw, Plant-based, Gluten-free Recipes for Busy Lives.

Simple Ingredients

  • 1 cup, soaked walnuts for 1-hour, rinsed & drained 
  • 1 tablespoon Villa Gabriella Organic Extra Virgin Olive Oil, plus extra to flavor
  • 1 tablespoon tamari-a Japanese soy sauce made of soy & wheat, available at grocery stores 
  • 1 teaspoon finely chopped onion
  • 1 teaspoon fresh minced parsley or fresh herb of choice   
  • 1 pinch of Himalayan salt

Easy Directions

  1. Combine all ingredients except olive oil, onion & herbs in a food processor with the S-blade  
  2. Process making sure to scrape sides of processor with a rubber spatula
  3. Transfer to a mixing bowl, add olive oil, onion & parsley
  4. Mix thoroughly
  5. Serve on lettuce cups, crackers or crusty French bread
  6. Enjoy with Villa Graziella Rosso Toscano IGT made from organic grapes
  7. Transfer remaining paté to a sealed glass jar for 5 days in the refrigerator, 3 months in the freezer.