Crispy, sweet, and salty pancetta sauteed with aromatic shallots will have your kitchen smelling divine. This incredibly delicious dressing is outstanding tossed with mixed baby greens, hearts of romaine, or drizzled over a wedge of iceberg lettuce.


I was watching Chef Massimo Battura’s Master Class the other day. He was making an American style hamburger with an Italian twist. One of the condiments he made for this burger was Balsamic Mayonnaise, using his aged balsamic vinegar, Villa Manodori, my favorite. My mouth was watering, so I whipped some up. It is not only delicious on a burger but also with fresh-cut veggies, steamed artichokes, as a sandwich spread, the list goes on and on. This tangy Mayonaise is elevated with a glass of Poggio Grande Sesterzo.

This herb infused vinegar can be added the olive oil to make an easy and delicious marinate or dressing for salad, meat or fish. Adding a ribbon and a handmade labels turns this into a useful homemade gift.

Salmoriglio is an ancient Sicilian sauce made with lemon, olive oil, garlic, and fresh oregano. I use it as a marinade for meats, fish, and grilled vegetables. The bite of the garlic mixed with the freshness of the oregano and acidity from the lemons creates a beautifully balanced infusion.

Olio Santo, Holy Oil, is a staple in my kitchen. This olive oil infused with Calabrian chili peppers has a nice spicy bite. This oil looks beautiful in a glass bottle and it makes a wonderful gift.

In our home, we eat a salad every day, sometimes twice! I crave crunchy greens all the time, which is why I make a large bottle of homemade dressing weekly by tripling this recipe. I keep the dressing in a Centanni wine bottle with its glass top, which keeps the contents fresh. I also use the dressing as a marinade for fish or as a dipping sauce for fresh vegetables.

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