The creator of the Cronut is at it again. ChopSizzlePop is behind-the-scenes with Chef Dominique Ansel for the reveal of his TOP SECRET fall invention! It’s rich. It’s gooey. It’s a little bit crunchy. And inspired by my all-time favorite dessert.
WHAT IS IT? Watch to find out.
Outtake: Catching the Funnies
The sheep have the last laugh. For serious food scoop, click below to watch mini-webisodes from our working farm tour in Italy.
Harvesting Olives–Part I
Discover how to harvest olives in Guido Gualandi’s Tuscan olive grove. For more detailed information and photos, check out our blog posts below:
At The Press, Turning Olives into Olive Oil–Part II
Take an exclusive look at how to press olives into olive oil in Tuscany, Italy. For more information and photos, click on our blog post below:
Bottling Olive Oil by Hand–Part III
Watch as we bottle olive oil by hand in Guido Gualandi’s cellar. For more information and photos, click on our blog post below:
How To Make Cappelletti Pasta
Making Pecorino Cheese: Herding & Milking Sheep
For more information and photos, click on our blog post below:
Making Pecorino Cheese at Rionca
To see the finished product, photos, and more Pecorino scoop, click on our blog post below:
An Italian B&B: Agriturismo Due Papaveri
Join our tour of Agriturismo Due Papaveri, a stunning bed & breakfast and gourmet restaurant located between Modena and Bologna, Italy. For more information and photos, click on our blog posts below:
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