Snack – Volpi Foods

Sideline Snack

studio2108 — Sun, 26 Jun 2016 15:33:20 +0000

Whether you’re cheering in the stands or killing it on the field, this is your source for superstar energy. It’s an easy, high-protein snack that travels well too, so stash some in your bag. Serious fitness is often about whole, natural foods, so look for dried fruit that has absolutely nothing added – no sugar, no nasty sulfites. Or don’t; we won’t tell. If you’re really hardcore, you can dry the fruit yourself. But that’s another story.

Chorizo Party Mix

studio2108 — Tue, 21 Jun 2016 14:23:58 +0000

Who doesn’t love a snack? Yet sometimes it’s hard to choose between salty and sweet. Luckily, we’ve got a spicy mix of Chorizo Salame sticks, chips, pretzels, and nuts for the salt and dried mangoes for the sweet. It’s not often you get it both ways.

Coppa and Cabbage Potato Bites

studio2108 — Thu, 17 Mar 2016 12:37:52 +0000

These festive hors d’oeuvres are an Italian-Irish take on classic cured meat and cabbage. We just sub in Coppa for the traditional corned beef. It’s deliciously cute and satisfyingly messy. Keep plenty of napkins nearby while you gobble these up.

Arancini

studio2108 — Mon, 22 Feb 2016 15:48:25 +0000

Hailing from Southern Italy, these stuffed, deep-fried rice balls have been served as street food for centuries. The stuffings vary and can include anything from cheese, cured meats, and peas, as below, to meat ragu or eggplant and capers. It’s a great use of leftover rice or risotto. Our version gives a light and crispy crust with a melty center and nuggets of salty meat. Italian teenagers will snack on these while casually leaning against their motorini, scoping out the scene. Grab one of these, and you become cool by association. Get your snack on, and do it while they’re hot.

The Best Guacamole with Pomegranate Seed

studio2108 — Fri, 15 Jan 2016 14:30:51 +0000

Mastering guacamole is a “must” for anyone claiming kitchen chops. Here’s where to start: Take a hint from your favorite Mexican restaurant, where they grind aromatics into a flavorful paste in a molcajete, that cool mortar made of volcanic rock, then fold in chunks of avocado. If you have the arm strength — or an audience — use a molcajete or a mortar and pestle. But really, a mini food processor works just as well. We’ve added pomegranate seeds to bring a nice pop of sweetness. For dipping, have plenty of plantain chips or tortillas handy.