This ancient super grain makes a delicious base in a salad. Add crunchy walnuts, fresh feta cheese & veggies for an easy dinner on a summer evening, tasty next day lunch. 6 servings.

Easy Ingredients

Salad

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 cup uncooked farro, rinsed and drained.

· 2 cups arugula lettuce, washed and dried. Kale, Swiss chard, or spinach fine too.

· 1 fresh bell pepper-red, orange, or yellow, washed, seeds removed, and diced.

· 1 cup cherry tomatoes, washed, dried, and halved.

· 1 cup fresh Feta cheese, crumbled.

· ¾ cup walnut halves.

· 1/4 cup green onion, washed, trimmed and chopped-optional-.

· 1/4 cup fresh parsley or basil, chopped.

Dressing

· 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for to taste

· 3 tablespoons Villa Graziella Condimento Bianco-White Balsamic Vinegar + extra to taste

· 2 fresh garlic cloves, minced, -optional-.

· 1 fresh lemon, juiced.

· Sea salt and fresh cracked pepper to taste

Simple Directions

1. Cook the farro according to package directions, do not overcook.

2. Drain the farro, place in a bowl, drizzle with 2 tablespoons of olive oil. Mix well, set aside, and allow to cool.

3. While the farro cooks, add the chopped pepper, lettuce greens, tomatoes, green onion, walnuts, and herbs to a large bowl, stir to combine, set aside.

4. In a container or jar with a lid, combine the white balsamic vinegar, garlic, lemon, salt, and pepper mix well. Then add the olive oil and whisk until fully blended, cover and refrigerate.

5. When completely cool, combine the farro with the lettuce and veggies.

6. Whisk the dressing again and season to taste.

7. Add the dressing to the salad to coat, not drench and gently toss.

8. Sprinkle the feta cheese, season to taste, and lightly toss.

9. Serve immediately and enjoy, or cover and refrigerate up to 1 hour before serving.

10.Store in a covered container for to 2 days.

Helpful Hints

· Farro can be made 1 or 2 days prior. Refrigerate in a covered container.

· Kale, Swiss chard, and spinach are “sturdy”, flavorful greens for farro.

· Add your favorite on hand summer veggies: carrots, cucumbers, radishes, or zucchini.

· Prevent a soggy salad, if not serving immediately, add dressing no more than 1 hour before.

· Substitute walnuts with pepitas, pistachios, or toasted pine nuts.

· Add left over farro and veggies with sliced avocado to a grain bowl

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We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

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What to make on busy weeknight? Why not classic Italian American chicken piccata? Fresh, sautéed radishes balance briny capers and lemon. While absorbing the stock & wine for truly delicious dinner. 4 servings.

Simple Ingredients:

· 6 tablespoons Villa Graziella Organic extra virgin olive oil.

· 4 (8 ounce) boneless, skinless chicken breasts, if possible organic, pounded ¼ inch thick.

· 8 radishes, washed, dried, cut in half lengthwise then quartered.

· 1/3 cup dry white wine, if possible organic.

· ½ cup low sodium chicken or vegetable broth or stock, if possible organic.

· ½ cup all-purpose flour.

· 4 tablespoons unsalted butter.

· 1 tablespoon chopped capers.

· 1 tablespoon chopped parsley.

· 1 tablespoon freshly squeezed lemon juice.

· 1 large clove fresh garlic, finely minced-about 1½ teaspoons.

· 1/2 teaspoon each fresh ground black pepper & sea salt, + extra for seasoning.

Easy Directions:

1. Heat 1 tablespoon olive oil in a large skillet, add the radishes, season with a pinch of sea salt. Sauté over medium high heat until golden (not brown) and tender crisp. Remove from the pan and set aside. Remove the skillet from heat and wipe clean.

2. Season both sides of the chicken breasts with ½ teaspoon each salt & pepper. Dredge chicken pieces in a large bowl or plate of flour, shake off excess flour.

3. Heat 2 tablespoons of olive oil over medium high heat, add 2 chicken breasts to the pan, cook over medium heat until golden on the bottom-about 3-4 minutes. Flip chicken over, cook until golden, about 2-3 minutes. Transfer chicken to a large plate.

4. Repeat process with 2 tablespoons of olive oil & 2 chicken breasts. Then wipe the skillet and lower heat.

5. Heat remaining tablespoon of olive oil over medium heat. Add the garlic, stirring until fragrant & golden, not brown.

6. Add the wine to the skillet, cook until evaporated, about 2 minutes.

7. Add the stock to the skillet, increase heat and bring to steady boil. Whisk in the butter, lemon juice, capers, and parsley. Cook until slightly thickened, about 2 minutes. Season with a pinch of each salt and pepper.

8. Lower the heat, return 2 chicken breasts at a time to the skillet, turning evenly to coat with the sauce.

9. Transfer chicken breasts to a platter and spoon the remaining sauce on top.

10.Scatter the radishes over the chicken, serve & enjoy!

Helpful Hints:

· Pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

· What to do with the radish greens? Immediately clip greens from the radish as the greens pull moisture from the bulb, wrap in a damp dish cloth or towel. A lively peppery taste, wash, dry & chop the greens. Add to stir fries & grain bowls. Or sauté in extra virgin olive oil, dress with fresh lemon juice, sea salt & pepper.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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This trio of sweet, savory & crunchy flavors make it a tasty appetizer on toasted baguette bread slices, topped with your favorite soft cheese. Makes approx. 4 cups.

Simple Ingredients

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil.

· 2 tablespoons Villa Graziella Organic Balsamico argento, silver balsamic vinegar

· 1 ¼ cups seedless green grapes, if possible organic

· 1 ¼ cups seedless red grapes, if possible organic

· 1 cup kalamata, or cured black olives, pitted, halved lengthwise. Do not use brined canned olives.

· 1 cup walnut halves, not chopped.

· 1 teaspoon dried herbs-marjoram, rosemary, savory, or thyme.

· 2 bay leaves broken in half.

Easy Directions

1. Wash and dry grapes, set aside.

2. Arrange the oven rack on the middle tier and pre-heat to 350˚F.

3. In a shallow baking dish, large cast iron or oven proof skillet, combine the grapes, walnuts, and olives.

4. Drizzle the balsamic vinegar followed by the olive oil over the mixture.

5. Stir to thoroughly combine making sure ingredients are coated.

6. Sprinkle in the herbs and bay leaves, gently stir.

7. Place in the oven and roast stirring once or twice, until the grapes begin to blister and wrinkle but keep their shape, 20-30 minutes.

8. Remove the baking dish from the oven and cool 5-10 minutes.

9. Serve & enjoy on toasted sliced bread topped with soft cheese.

10.Refrigerate in a covered glass container up to 5 days.

Helpful Hints:

· Roasting time will vary depending how firm or soft grapes are. Softer grapes will take less time.

· Make a day ahead, refrigerate in a covered glass container. Remove from the refrigerator and serve at room temperature.

· Use soft Brie, Camembert, Gorgonzola, or Ricotta cheese. Creamy goat cheese such as Chèvre as a base on toasted baguette bread.

· Serve as a side condiment to rotisserie chicken or grilled pork tenderloin.

· Spread on hearty grain or rye bread. Hefty focaccia or ciabatta bread for moisture and extra flavor to a veggie sandwich.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Celebrate the holiday and unofficial start of summer with lively white wine sangria! Clean & citrusy with lively acidity, enjoy this refreshing version with savory or spicy foods on a warm summer day. Makes 8 servings.

Simple Ingredients

· 1 750 ML (25.36 Oz) bottle of Villa Graziella Bianco Toscano IGT-chilled

· 3 medium fresh oranges or 1 cup of orange juice.

· 1 fresh lemon

· 1 fresh lime

· 2 cups club soda or ginger ale

· 2/3 cup sugar

· ¼ cup brandy optional

Easy Directions

1. Wash and dry oranges, lemons and lime leaving the rind on.

2. Cut the fruit in half, remove the seeds and squeeze juice of each into a pitcher, stir to mix with a spatula or long wooden spoon.

3. Cut the fruit into wedges, set aside.

4. Add the chilled white wine, followed by the brandy to the pitcher, stir to thoroughly mix.

5. Add the fruit wedges to the pitcher, stir to mix.

6. Add sugar to the pitcher, stir well ensuring all the sugar dissolves.

7. Cover & refrigerate if not serving immediately, two hours to overnight so flavors can fully blend.

8. Add the club soda or ginger ale to the pitcher and stir well.

9. Serve immediately in frosted glasses or over ice with fruit wedges (optional).

10.Cover & refrigerate up to 3 days.

Helpful Hints

· Did you know? Ancient Romans first made sangria by adding herbs and fresh fruit to wine as a safer alternative to drinking water.

· Use a quality albariño, sauvignon blanc, gewürztraminer, pinot grigio or viognier white wine.

· Adding club soda or ginger ale just before serving allows the sangria to retain its bubbly sparkle.

· Swap club soda & ginger ale with Spanish cava or Italian prosecco for tasty fizziness.

· Sangria is an adaptable beverage, with many versions. Experiment with apples, peeled, sliced mango or pineapple for a fruitier flavor. Fresh in season berries for berry version.

· Drier sangria: use less sugar and add more club soda. Sweeter sangria: use sugar per instructions and add ginger ale or lemon-lime soda

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Do you need a delicious dessert for this weekend? Why not grilled, fresh strawberries! The heat intensifies their natural sugars. Luscious balsamic vinegar drizzled after cooking highlights rich smokey-sweet flavors. Enjoy alone or serve with vanilla ice cream or gelato. 4 servings

Simple Ingredients

· 1-pound carrots fresh strawberries, if possible organic.

· 1 teaspoon Villa Graziella Organic Extra Virgin Olive Oil.

· 1 tablespoon Villa Graziella Organic Balsamico Oro, gold balsamic vinegar + extra for drizzling.

Easy Directions

1. If using, soak wooden skewers in cold water for 30 minutes.

2. Gently wash and dry strawberries, without removing the stems or cutting them, set aside at room temperature.

3. Set the grill to medium heat.

4. Using similar sized berries, thread the strawberries with two skewers. Do not crowd them. Leave 2-3 inches on the end to ensure maneuverability when turning on the grill.

5. Brush the top grill grate with the olive oil.

6. Place the skewers onto the grill.

7. Depending on the size of the berries, cook 5-8 minutes, turning 2-3 times so all sides cook developing grill marks.

8. The strawberries will caramelize, do not overcook, or char them.

9. Remove the skewers from the grill and place on a serving dish.

10.Drizzle with the gold balsamic vinegar, serve and enjoy!

Helpful Hints:

· Soaking wooden skewers in water prevents them from burning.

· Placing similar sized strawberries at room temperature allows them to cook evenly.

· Using two skewers allows the strawberries to remain intact when turning them.

· Oiling the grill grates prevents the fruit from sticking.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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An American classic, enjoy these before, during and after the game! Make ahead, using olive oil instead of butter for a chocolatey, chewy, crunchy cookie. A sprinkle of flakey sea salt adds a delicious touch. 1 cookie won’t be enough. Makes approx. 18 cookies.

Simple Ingredients:

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

· 1 large egg, room temperature, if possible organic

· 1 ½ cups all-purpose flour

· ¾ cup packed light or dark brown sugar, if possible organic

· ¼ cup granulated sugar, if possible organic

· 1 cup bittersweet, semi-sweet or milk chocolate chips

· ½ cup coarsely chopped pecans or walnuts (optional)

· 3 tbsp. unsalted butter, room temperature

· 1 tsp. vanilla extract

· ½ tsp. baking powder

· ½ tsp. baking soda

· ½ tsp. sea salt

Easy Directions:

1. In a large bowl, mix the flour, baking powder, baking soda and salt, set aside.

2. In another large bowl add the olive oil, butter, brown and granulated sugar. Mix with a stand or hand mixer on a medium speed until combined, about 3 minutes. Once homogenous, reduce speed to low then add the egg and vanilla extract and mix to thoroughly combine.

3. Add the dry ingredients to the bowl of wet ingredients and mix on a low speed until combined. Then add the chocolate chips and nuts if using, mixing a few seconds.

4. Remove the bowl for the stand mixer or stop using the hand mixer and continue to mix with a wooden spoon or sturdy spatula.

5. Preheat oven to 350◦F and set the oven rack to the center position.

6. With your hands, shape the dough into 18 balls-approx. 2 heaping tablespoons.

7. Place 9 balls on a parchment lined baking sheet and repeat process with another baking sheet.

8. Bake for 10-15 minutes until the cookies brown and crisp around the edges.

9. Remove from the oven, sprinkle with sea salt flakes and transfer to a cooling rack.

10.Serve & enjoy!

Helpful Hints

· Cookies will have slight cracks on top and become crunchier as they cool.

· Store in between wax or parchment paper in an airtight container, at room temperature for up to 3 days.

· Freeze dough balls in a sealed freezer bag up to 1 month. They can be baked frozen

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Want a low carb, high protein meal that takes less than 10 minutes to prepare? It’s easy, your entire family will love it and it’s healthy for you! ENJOY!

Simple Ingredients

·      ¼ cup Villa Graziella Organic Olive Oil

·      One package of Trader Joe’s frozen sweet potato gnocchi

·      One package of Trader Joe’s cheddar chicken sausage

·      peppers (1 red, 1 yellow, 1 1 orange, green)

·     1 yellow onion

·      1 tablespoon garlic powder

·      1 tablespoon red pepper flakes

·      1 tablespoon Italian seasoning

·      Salt/pepper to taste

Easy Directions

1.     Slice peppers, onions and chicken sausage

2.     Combine in a large bowl peppers, onions, chicken sausage and frozen gnocchi

3.     Add olive oil, garlic powder, red pepper flakes, Italian seasoning and salt/pepper

4.     Stir until all combined and coated

5.     Dump on sheet pan

6.     Bake at 375 35 minutes or until crispy. Stir occasionally

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Extra virgin olive oil combined with semi-sweet chocolate & flaky sea salt make for truffle candies infused with delicious flavors. So luscious, 1 truffle won’t be enough! Approx. 30 truffles

Simple Ingredients

· ½ cup Villa Graziella Organic Extra Virgin Olive Oil.

· 2 cups, 12 ounces, chopped semi-sweet chocolate or chips.

· ¾ cup heavy cream.

· 2 teaspoons flakey sea salt.

· 2 teaspoons light corn syrup -optional-

· Dutch process cocoa powder for finishing.

Easy Directions

1. In a large bowl, combine the chopped chocolate or chips with sea salt, set aside.

2. Add the cream and corn syrup to a small saucepan, mix & simmer over medium-high heat until it begins to boil.

3. Remove from heat, pour the cream mixture over the chocolate & sea salt, let it sit for 1 minute.

4. Gently stir with a small whisk or flexible spatula, starting in the center working outward as the ingredients begin to emulsify. Continue to stir until the mixture thickens.

5. Slowly pour in the olive oil, stirring constantly until fully blended and the olive oil is completely absorbed with the chocolate. Cover the bowl, refrigerate about 2-3 hours until firm but not hard.

6. As the chocolate chills, add the cocoa powder to a shallow bowl or plate, set aside.

7. Line a baking sheet with parchment paper, set aside.

8. Remove the chocolate mixture from the refrigerator, scoop the chocolate with a 1 tablespoon cookie scoop or measuring spoon, rolling each into a ball with your hands. They will soften as you do this, you can alternately rinse your hands in cold water.

9. Roll the balls in the cocoa powder to coat, then place on the baking sheet. Refrigerate until firm, 2 hours to overnight.

10. Remove from refrigerator, serve, & enjoy!

Helpful Hints

· What is ganache? Chocolate mixed with a liquid. In this recipe, warm cream melts the chocolate to a velvety texture. Once cool, it forms an icing or shell. Ganache can also be used as a filling, frosting or glaze.

· What is an emulsion? A mixture of 2 or more ingredients that float aside the other unless mixed. Like vinegar & oil, in this recipe, the chocolate with warm cream.

· Dark or semi-sweet chocolate has richer flavor than milk chocolate. Heavy cream makes for a more velvet like consistency than regular milk.

· Olive oil balances the rich ingredients while corn syrup can be added for a glossy, smooth texture.

· Make ahead, refrigerate and store in an airtight container 1 week.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Fresh asparagus and peas say Spring! Enjoy them in a creamy, velvety dish of risotto. Short on time? Use a slow cooker. Makes a delicious side dish to chicken or fish, or meatless meal with a side salad. 4 abundant servings.

Easy Ingredients

· 5 tablespoons Villa Graziella Organic extra virgin olive oil + extra for coating & drizzling.

· 3 tablespoons unsalted butter

· 12 cups low-sodium chicken or vegetable broth, if possible organic.

· 3 cups Arborio rice

· 4 fresh garlic cloves, minced.

· 1-pound fresh asparagus, washed & dried. Compost the short, woody ends.

· 1 cup fresh spring peas. Frozen, thawed & drained ok too.

· 2/3 cup grated Parmesan Reggiano cheese & extra to sprinkle.

· Zest of ½ fresh lemon + extra to taste.

· 1 each teaspoon sea salt and freshly cracked pepper + extra to taste.

Simple Directions

1. Evenly coat a 6-quart slow cooker with olive oil.

2. In a large pot, bring 11 cups broth to a boil. Cover & remove from the heat.

3. In a large nonstick skillet or pan, heat 4 tablespoons olive oil over medium low heat. Add the rice, stir until edges become translucent with a nutty fragrance, about 4-minutes. Add the minced garlic, sauté 1 minute until fragrant & golden, not brown. Wipe skillet clean.

4. Transfer rice mixture to the slow cooker. Slowly pour in the broth, add ½ teaspoon each sea salt & pepper. Stir and cover, cook on high, until rice is tender, about 1 ½ hours.

5. As the rice cooks, slice asparagus into 2-inch pieces.

6. Heat 3 tablespoons butter over medium-low heat in the skillet. Add the asparagus pieces, remaining ½ each teaspoon sea salt & pepper. Stir and sauté until pieces are crisp and tender. Add the peas to skillet, stir and sauté about 3 minutes.

7. Heat remaining cup of broth in the large pot over medium heat, add the cheese and stir.

8. Add the vegetable mixture to the slow cooker and lower heat. Then add the broth & cheese mixture stirring slowly to fully combine. Top with lemon zest, season to taste with salt, pepper.

9. Transfer to individual bowls or a serving dish.

10. Drizzle with olive oil, sprinkle with cheese, serve & enjoy!

Helpful Hints:

· Short grain, starchier than regular rice, Arborio rice is perfect for risotto. It absorbs large amounts of liquid, resulting in a creamy, hearty texture.

· Sautéing rice in olive oil before slow cooking brings out its’ nutty flavor.

· Do not over stir cooked rice causing it to become mushy. After adding the stock, gently stir to incorporate the liquid and keep rice from sticking.

· Add cooked chicken, shrimp, or sautéed mushrooms in step 8.

· Store in a tightly covered container up to 2 days. Reheat in a covered pan over low heat before serving for next day lunch. Risotto does not freeze well.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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The natural acidity of our balsamic vinegar with a touch of honey makes a luscious glaze for fresh carrots. Slow roasting them brings out rich caramelized flavors without too much sweetness. A fantastic side dish for dinner, add to a grain bowl for next day lunch. Approx. 6 servings

Simple Ingredients

· 2-pounds carrots slightly thin, similar in size and thickness, if possible organic.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling.

· 2 tablespoons Villa Graziella Organic Balsamico, Silver Label Balsamic Vinegar.

· 1 tablespoon honey, if possible organic.

· 1 teaspoon each sea salt & freshly cracked pepper.

· 2 teaspoons fresh carrot leaves, washed, stalks removed & chopped. -optional-

Easy Directions

1. Wash and dry carrots, peel -optional- and slice in half or quarters.

2. In a medium-large bowl whisk together balsamic vinegar, honey, olive oil, salt & pepper.

3. Add the carrots to the bowl and mix well until they are thoroughly coated.

4. Set aside allowing carrots to fully absorb the vinegar, 15-20 minutes.

5. As the carrots rest, preheat oven to 375-400°F.

6. Line a baking sheet with parchment paper, spread carrots over the sheet.

7. Roast in the oven 15 minutes, turn and flip the carrots.

8. Return to the oven and roast an additional 10-15 minutes until carrots are tender but not too soft.

9. Remove from oven, season to taste with olive oil, salt & paper. Sprinkle with fresh carrot leaves or chopped parsley.

10.Serve & enjoy!

Helpful Hints:

· Slicing carrots in half or in quarters ensures they thoroughly cook before they caramelize. Thinner, slim carrots are better than large ones for this recipe. If too big, the glaze can burn by the time they soften.

· Ovens vary, roast at 400°F max to avoid the glaze charring. Depending on the size, carrots can take up to 45-50 minutes to cook through.

· Carrot greens make a tasty substitute for flat leaf parsley. Strip the green leaves from the stalks, chop & garnish. Add greens to salads, chimichurri or pesto sauces, stock & soups

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!