Einkorn: The Cookbook- Recipes for Natures Original Wheat Jovial Foods, Inc. 2015-06-09 | The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter, Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unchanged for thousands of years, which allows many, including Giulia- who suffered from mood swings, asthma, and digestive problems- to eat wheat without symptoms. Amazed by her daughter's health transformation, Carla became a champion of this little known, nutrient-packed grain.Einkorn: The Cookbook shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies- as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explore einkorn's history, unique genetics, and superior nutrient content, while sharing Carla's tips for using it to its full baking and cooking potential.
Olio Nuovo 2022 Jovial Foods, Inc. 2022-12-19 | It's the last chance to save on Olio Nuovo 2022. Pre-order today! jovialfoods.com/fall-harvest-olio-nuovo-organic-olive-oil-3-pack
Jovial Extra Virgin Olive Oil is at Whole Foods! Jovial Foods, Inc. 2022-05-18 | BIG NEWS! 🫒 We are excited to announce that jovial's 100% Organic Extra Virgin Olive Oil is coming exclusively to Whole Foods Market beginning in May 2022!This olive oil is truly a special product, made from three ancient varieties of olives grown from centuries-old trees in Northern Italy. The olives are carefully selected and hand-harvested by local farmers, most of which have inherited their knowledge of olive oil production from past generations. The olives are then transported to the frantoio, just minutes away from the olive tree farms. This close proximity ensures the product’s freshness, as olives are pressed within 12 hours of harvesting, resulting in oil with very low acidity.Be on the lookout for jovial Extra Virgin Olive Oil at your local Whole Foods Market!
Gluten-Free Butternut Squash Stuffed Manicotti Jovial Foods, Inc. 2021-12-21 | Stuffed manicotti is a creamy, comforting classic that nobody should have to miss out on! Enjoy @JovialFoodsInc Gluten Free Butternut Squash Stuffed Manicotti recipe this winter with our gluten-free manicotti noodles.
Gluten-Free Penne Bolognese Pasta Bake Jovial Foods, Inc. 2021-11-16 | There's a reason Italian dishes like a bolognese pasta become classics - they are simple, yet extraordinarily delicious. This gluten-free version of the classic bolognese pasta bake is an authentic Italian recipe, and always a favorite. Once you smell the dish coming together, you will understand why traditional Italian food like this Penne Bolognese Pasta Bake is so iconic.
Caramelized Onion White Bean Dip Recipe Jovial Foods, Inc. 2021-10-20 | This Caramelized Onion White Bean Dip features the wonderful combination of rosemary and jovial Extra Virgin Olive Oil that tastes like Italy. Balance the herb flavors out with the addition of sweet caramelized onions and a mellow bean flavor from jovial's 100% Organic Cannellini Beans. Serve it topped with a generous drizzle of olive oil alongside fresh veggies, corn chips, or einkorn crackers.
Grain Free Cassava Spaghetti with Italian Olive Oil and Garlic Jovial Foods, Inc. 2021-09-30 | As simple as it is delicious, this traditional Italian pasta dish is a must-have for easy grain-free weeknight dinners. This dish is suitable for paleo, AIP, grain-free and gluten-free diets. Follow the link for our Grain Free Cassava Spaghetti with Olive Oil and Garlic recipe: jovialfoods.com/recipes/grain-free-cassava-spaghetti-pasta-with-olive-oil-garlic
Vegan Chickpea Tuna Salad Recipe Jovial Foods, Inc. 2021-09-27 | This Vegan Chickpea Tuna Salad makes a delicious vegan snack, lunch or dinner. Great mixed with pasta, on a sandwich melt, or as a dip with crackers or veggies!Find the recipe here: jovialfoods.com/recipes/vegan-chickpea-tuna-salad-recipe
Gluten Free Fusilli One Pot Mac and Cheese Jovial Foods, Inc. 2021-09-22 | Easy and wholesome mac and cheese, this one-pot stovetop meal using jovial Brown Rice Pasta is ready in less than 20 minutes. Cooking the pasta in just the right amount of water and milk, then adding cheese, will result in a thick and creamy cheese sauce.Find original recipe here: jovialfoods.com/recipes/fusilli-one-pot-mac-cheese-recipe
Jovial Gluten-Free Spaghetti with Peanut Sauce Jovial Foods, Inc. 2021-09-20 | You'll love the pairing of our Gluten Free Brown Rice Pasta noodles with peanut sauce. In terms of both texture and flavor, it’s a perfect match!Follow this link for the full recipe: jovialfoods.com/recipes/brown-rice-spaghetti-with-peanut-sauce-and-summer-veggie-streamers
Grain Free Creamy Mushroom Penne Jovial Foods, Inc. 2021-04-01 | We really didn’t know how grain free pasta made with 100% cassava flour would taste, until we cooked up the first batch and fell in love! Our new grain free pasta pairs well with all types of sauces, from tomato to pesto, to the earthy flavors of this Creamy Mushroom Penne. Enjoy that real pasta taste and texture but without the gluten or grains! Our new grain free pasta is also free from the top 8 allergens, gums, lectins and added starches, which is why we like to think of our cassava pasta as pasta for everybody.bit.ly/3u8Nu3y
Grain Free Risotto with Fresh Herbs Jovial Foods, Inc. 2021-04-01 | This simple, grain free recipe boasts all the flavor of a traditional risotto without all the stirring and fuss. The cassava orzo pasta is cooked with more liquid that you’d typically use and for a few minutes longer. The result is a tender, creamy side dish that complements grilled fish or chicken beautifully. Fold in roasted or grilled veggies for a light lunch.bit.ly/3sOzigc
Gluten Free Noodle Casserole Jovial Foods, Inc. 2021-04-01 | If you can cook some ground beef in a frying pan for a few minutes, you can make this recipe. Trust me, the smell of this gluten-free casserole cooking in the oven will get everyone in the kitchen hungry, and when they take their first bite, you’ll go from being known as the dummy in the kitchen to the hero. I promise you, if you are gluten free, and even if you are not, you will say “buonissimo” like my husband did when you take your first bite. You can make this recipe with any jovial brown rice pasta shape, but I think the Egg Tagliatelle make it extra special. Our tomatoes are so flavorful right out of the jar, there is no need to stand over the stove stirring a Bolognese meat sauce. Make this tonight and tell us how you liked it!bit.ly/3fG7K8G
Grain Free Mac and Cheese with Cassava Pasta Jovial Foods, Inc. 2021-04-01 | Enjoy the silkiness and warm, comforting satisfaction of classic mac and cheese but without the dairy. Any dairy-free cheddar cheese substitute would do, but we recommend Miyoko’s Vegan Cheddar or if you want to switch things up from classic mac and cheese, Sharp English Farmhouse adds a twist.bit.ly/2QZiLIb
Randalls Ordinary Restoration Update Jovial Foods, Inc. 2019-08-26 | As we move forward with the restoration of the John Randall Homestead in Connecticut, change is inevitable. The large barn that was formerly the inn, moved to the property in the 1980's, could not be saved from many years of neglect. We did salvage the impressive timbers from the building, and they will be used in the construction of a new inn. One day, we'll come together on this land to cook, learn, and feel reassured that people are good and that the best food is the simplest. jovialfoods.com
Jovials Organic Farming Project in Connecticut Jovial Foods, Inc. 2019-05-24 | Exactly four years ago, we purchased the historic John Randall homestead in North Stonington, CT. We’ve built our headquarters on the property, and are now working toward restoring the historic buildings for future events. With all things jovial, farming comes first though! We’re excited to share a look at our first asparagus and strawberry planting. Hard work and big dreams will bring us closer to all of you! jovialfoods.com/randall-update
Olio Nuovo 2019 Jovial Foods, Inc. 2019-03-01 | The olive oil harvest was abundant this year! Carla wanted to show you how they taste the new oil at press so if you ever find yourself at an olive oil tasting, you'll know exactly what to do. There is nothing better than fresh olive oil, so drink up!
Whole Grain Einkorn Sourdough Bread Jovial Foods, Inc. 2019-03-01 | Mastering Einkorn Sourdough Bread is a collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 6, Carla continues the sourdough lesson and demonstrates how to create a sourdough boule with whole grain einkorn flour. Whole Grain Einkorn BreadMakes one loafIngredients1 batch Sourdough levain (jovialfoods.com/recipes/einkorn-sourdough-levain)1⅓ cups plus 1 tablespoon (345 g) water at 100°F6 cups (576 g) jovial Whole Grain Einkorn Flour2 teaspoons fine sea saltInstructionsMake the dough: Transfer the levain to a large bowl. Add the water and mix with a stiff spatula or Einkorn Kneading Tool to break up the levain.Add the flour and sprinkle the salt on top. Mix briefly until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.Turn the dough: Lightly flour a work surface and, using a bowl scraper, transfer the dough to it. Turn the dough by stretching the dough into a rectangle, then folding in each corner to the center. Fold again in half, then transfer the dough back to the bowl and cover tightly with the plate. Let the dough rest for 15 minutes, then turn the dough again.Transfer the dough back to the bowl, but this time, cover the bowl tightly with plastic wrap. Let the dough rise for 2 to 4 hours, or until it has risen by 30%. If you are using a new starter, you may let the dough rise for up to 10 hours until you see a rise. If the dough has risen and you do not have time to shape and bake the bread, you can place the dough in the refrigerator for up to 8 hours. If you have trouble with shaping, you may also let the dough rise, then refrigerate it for 1 hour before shaping. It is easier to shape einkorn dough when it is cold.Shape the loaf: Transfer the dough to a lightly floured surface. Spread the dough out to a rectangle, then fold in each long end to form a square. Pull up the edges of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Use the bowl scraper to turn the dough over so the seam side is on the counter. Flour your hands, then cup the dough and rotate it in a circular motion between your hands, applying downward pressure, until you have a tight round loaf. Dust the top of the loaf generously with flour.Heavily dust a 6-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or dust the top of the dough with flour and cover loosely with plastic wrap. Let the loaf rise at room temperature for 45 to 90 minutes until it has expanded just past the rim of the basket and it shows a few bubbles, but is still a bit firm.Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 30 minutes to 1 hour.Remove the pot from the oven and take off the lid. Invert the loaf and shake it loose in the pot. Make four 1/4-inch deep slashes on top of the loaf in the pattern of a square, making sure you don’t get too close to the edges. Cover and place in the oven.Reduce the oven temperature to 475°F and bake for 20 minutes. Carefully remove the pot from the oven and remove the lid. Return the pot to the oven and bake uncovered for 20 minutes. Lift the loaf out with a metal spatula and transfer it to a wire rack. Let the bread cool for 2 hours before slicing. Store at room temperature for up to 3 days in an open plastic bag, or freeze for up to a month, then defrost at room temperature.
Einkorn Sourdough Bagels - Mastering Einkorn Sourdough Baking: Lesson 5 Jovial Foods, Inc. 2018-08-17 | Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 5, Carla continues the sourdough lesson and demonstrates how to make einkorn sourdough bagels. See recipe below.INGREDIENTS1 batch Sourdough Levain or Yeast Levain3⁄4 cup (177 g) warm water, at 100°F2 teaspoons pure maple syrup41⁄2 cups (540 g) jovial All- Purpose Einkorn Flour2 teaspoons fine sea saltjovial Reserve Blend Extra Virgin Olive Oil, for brushing the baking sheet1 teaspoon baking sodaSesame seeds, poppy seeds, caraway seeds, crushed red pepper flakes, dry herbs, garlic, and/or onion for topping (optional)INSTRUCTIONS 1. In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour and mix with a stiff spatula as much as you can. Squeeze the dough in your hands until the dough holds together. Turn out on a clean work surface and knead by hand briefly until the dough just gets sticky. Return to the bowl and cover tightly with plastic wrap. Let proof for 2 to 3 hours.2. Transfer the dough to a clean work surface. Divide the dough into 10 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form a ball. To form the bagels, roll each ball into a tight 6‐inch rope. Loop the dough to form a circle. Press one end over the other to seal. Brush a baking sheet with olive oil. Place the shaped bagels on the sheet, then cover with plastic wrap lightly brushed with oil and let rest for 45 minutes. Place a baking sheet in the oven. Preheat the oven to 500°F.3. Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside, then increase the heat to maintain a boil. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30 minutes.Cook 3 bagels at a time for 45 seconds until the bagels expand and turn dark yellow, flipping after 20 seconds. Lift up the bagels with a slotted spoon and transfer to a cooling rack. If you wish to add seeds or spices to the bagels, let the bagels rest for 2 minutes, then pick up each bagel with your hands and press the topside into the toppings.Remove the hot baking sheet from the oven and line it with a piece of parchment paper. Position the bagels 1 inch apart on the sheet.4. Bake the bagels for 13 minutes until golden brown. Transfer the bagels to a wire rack to cool for 15 minutes before serving. Store in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.
Journey to Jovials Culinary Getaway Jovial Foods, Inc. 2018-05-04 | Meet Desiree and learn about her journey in 2014 to Jovial's Gluten Free Culinary Getaway in Tuscany. Her decision to travel to Italy for the first time ultimately changed here life. At the time, she was a dental hygenist from the Midwest. Today, she lives in Connecticut and manages jovial's test kitchen! Learn more about jovial's culinary getaways. jovialfoods.com/getaway
Einkorn Sourdough Sandwich Loaf - Mastering Einkorn Sourdough Baking: Lesson 4 Jovial Foods, Inc. 2018-05-03 | Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 4, Carla continues the sourdough lesson and demonstrates how to create an einkorn sourdough sandwich. Find the recipe and photos here: goo.gl/6hRnFXEinkorn Sourdough Sandwich LoafIngredients1 batch Sourdough Levain (jovialfoods.com/recipes/einkorn-sourdough-levain)½ cup (122 g) whole milk, warmed to 100°F¼ cup (60 g) warm water, at 100°F2 tablespoons sugar2¾ cups (330 g) all-purpose einkorn flour, plus more for dusting1¼ teaspoons fine sea salt2 tablespoons unsalted butter, melted and cooled, plus more for greasing the panInstructions1. In a medium bowl, combine the levain, milk, water, and sugar with a stiff spatula. In a large bowl, combine the flour and salt. Add the wet mixture to the flour and mix with a spatula until you have a shaggy dough. Work the butter into the dough until it is completely absorbed. Cover the bowl with a plate and let stand for 15 minutes.2. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Stretch the dough a rectangle, then fold eat edge toward the center, as if you were folding a letter. Transfer the dough back to the bowl, cover it tightly with plastic wrap and let the dough rise for 3 to 5 hours. If your sourdough starter is new, it might take longer. You should see your dough rise by 30%. If it is very hot in your kitchen, the dough may rise quicker. After the dough has risen, if you do not have time to bake it right away, you can place the dough in the refrigerator. The cold temperatures will slow down the rise considerably.3. Generously butter an 8½ × 4½‐inch loaf pan.4. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Dust your hands with flour. Stretch and fold each end of the dough toward the center. Repeat. This will help smooth out the dough and give it some strength for shaping.5. To shape the loaf, you'll stretch and tuck from the top of the piece of dough toward the center, working with one quart of the dough and pressing down to seal the seam as you go. Repeat this three times, then pinch the last seam to seal completely. Roll the loaf a few times on the counter to finish shaping it. 6. Place the dough inside the pan. Cover the pan with buttered plastic wrap. Let the dough rise at room temperature for 60 to 90 minutes, or until the top of the loaf rises about ½ inch below the rim of the pan. If your starter is new, this may take up to 2 hours.7. Preheat the oven to 425°F.8. Place the bread in the oven, then lower the temperature to 375°F. Bake the loaf for 40 minutes, until golden brown.9. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing. If you like a soft crust, place a clean towel over the loaf while it cools, so the steam is absorbed into the crust.10. Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month.
Einkorn Sourdough Boule - Mastering Einkorn Sourdough Baking: Lesson 3 Jovial Foods, Inc. 2018-03-27 | Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 3, Carla continues the sourdough lesson and demonstrates how to create an einkorn sourdough boule. Find the recipe and photos here: goo.gl/qFXBxgEinkorn Sourdough BouleIngredients1 batch Sourdough Levain1⅓ cups (315 g) warm water, at 100°F”5 cups (600 g) all-purpose einkorn flour, plus more for dusting1½ teaspoons fine sea saltInstructions1. Transfer levain to a large bowl. Add water and mix with a stiff spatula or Einkorn Kneading Tool to break up levain.2. Add flour and sprinkle salt on top. Set the levain in a medium bowl. Mix for less than a minute until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.3. Scrape around the edges of the bowl to loosen the dough. Lightly flour a work surface and transfer the dough to it. Turn the dough by stretching the dough into a square, then folding in each corner to the center. Fold in half, then transfer back to the bowl and cover the bowl with a plate. Let rest for 15 minutes. Turn two more times, letting the dough rest for 15 minutes after the second turn.4. Transfer the dough back to the bowl and cover tightly with plastic wrap. Let the dough rise for 3 to 5 hours, or until it has risen by 30%.5. To shape the loaf, transfer the dough to a lightly floured surface. Pull up the corners of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Turn the dough over so the seam side is on the counter. Cup the dough with both hands and rotate in a circular motion between your hands until you have a tight round loaf. Dust the top of the loaf generously with flour.6. Heavily dust an 8½-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or plastic wrap and let proof at room temperature for 60 to 90 minutes. Alternatively, you can proof the loaf in a colander, lined with a linen couche, dusted with flour.7. Place a Dutch oven (5 Quart minimum) with the lid on in the oven. Preheat the oven to 500°F for 1 hour.8. Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake to center it. Cover and place in the oven. Slash the top of the loaf.9. Reduce the oven temperature to 450°F and bake for 40 minutes. At this point, you can remove the pot from the oven and take off the lid. If you like your loaf darker, return the uncovered pot to the oven for 5 to 10 minutes.10. Carefully transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing. Store at room temperature for up to 3 days, in an open plastic bag after the first day, or freeze for up to a month, then defrost at room temperature.
Einkorn Sourdough Levain - Mastering Einkorn Sourdough Baking : Lesson 2 Jovial Foods, Inc. 2018-02-15 | Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 2, Carla shows you how to create an einkorn sourdough levain. For photos and the detailed recipe, visit our website. goo.gl/TD1N7YEinkorn Sourdough LevainIngredients2 tablespoons (30 g) Einkorn Sourdough Starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)½ cup plus 1 tablespoon (130 g) warm water, at 100°F1 cup (120 g) all-purpose einkorn flour or 1¼ cups (120 g) whole grain einkorn flourInstructionsIn glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.
Einkorn Sourdough Starter - Mastering Einkorn Sourdough Baking : Lesson 1 Jovial Foods, Inc. 2018-01-20 | Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 1, Carla demonstrates how to create an einkorn sourdough starter. Visit goo.gl/Ury1sh for the detailed step-by-step recipe and photos.Einkorn Sourdough Starter RecipeDAY 1Ingredients-3 tablespoons (45 g) warm water at 100˚F-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn FlourInstructions1.Mix flour and water in a small bowl to form a wet dough that is tacky to the touch.2.Transfer the dough to a glass container tightly sealed with a lid or plastic wrap. Let rest at room temperature in a kitchen cabinet for 48 hours.DAY 3Ingredients-All the starter from Day 1 (at least 10 g)-2 tablespoons (30 g) warm water at 100˚F-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn FlourInstructions1. If you see a greyish hue on the surface of the starter, push it to the side. Spoon out the creamy golden starter into a clean bowl. 2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough.3. Transfer this dough to a clean glass container sealed tightly with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.DAY 4Ingredients-All the starter from Day 1 (at least 10 g)-2 tablespoons (30 g) warm water at 100˚F-½ cup of einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn FlourInstructions1. If you see a greyish hue on the surface of the starter, push it aside with a fork. Spoon out the creamy golden starter into a small bowl.2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough. 3. Transfer the dough to a clean glass container sealed with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.REFRESHING YOUR STARTER (Day 5 and on)Ingredients-2 teaspoons (10 g) of starter -2 tablespoons (30 g) warm water at 100˚F-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn FlourInstructions1. Place the starter in a small bowl. Add warm water and mix until the starter is dissolved and the water is creamy. Add flour and mix with a fork until most of the flour is absorbed. Roll the starter between your hands until the flour is absorbed, rubbing the bowl with the starter to pick up remaining flour. Transfer the starter to a sealed glass container and let rest at room temperature for up to 24 hours.2. Watch closely each day as the bubbles will increase and the activity of the starter will become more apparent. As it becomes more active, the amount and size of the bubbles in the starter will increase significantly and will change the appearance of the starter. It will spread out and the surface will seem pitted. When the starter rises up and doubles in size after 6 to 10 hours, you are ready to bake bread!
Pastry Bake-Off! Fun times at the Jovial Culinary Getaway Jovial Foods, Inc. 2017-11-08 | Pastry Bake-Off night is a highlight during #JovialCulinaryGetaways, and guests never cease to impress us with their multitudes of talents and creativity! Ready to join the fun? Enter to win a free trip for two goo.gl/C2zXZY Sweepstakes ends 11/15/17.
Jovial Culinary Getaways in Italy Jovial Foods, Inc. 2017-10-18 | Ah, Italy—pizza, pasta, and bread! How can you travel to the old country with gluten intolerance? Set your worries aside and join us on a trip of a lifetime. Watch now for a taste of the experience through the eyes of our Culinary Getaway guests in our newest video. Learn more: getaway.jovialfoods.com
Einkorn Sweet Potato Rolls Jovial Foods, Inc. 2016-11-21 | Get the recipe: jovialfoods.com/einkorn-sweet-potato-rollsJovial is all about good food, family, and traditions, and that’s why Thanksgiving is one of our favorite holidays. Einkorn Sweet Potato Rolls are perfect for this time of year, so we’re sharing this special recipe from Carla’s cookbook, plus a new instructional video from our new test kitchen to help you get these perfect for your Thanksgiving dinner. Find this recipe and more at jovialfoods.com.
Jovial Foods Grand Opening at the 1685 John Randall Homestead Jovial Foods, Inc. 2016-11-18 | On March 10, 2015, Jovial Foods, Inc., purchased the historic, 28-acre John Randall Homestead in North Stonington, CT. On November 3, 2016, a grand opening ceremony for their new company headquarters was held at the property. The property became well-known in the 1980's as a restaurant and inn that featured authentic hearth cooking. The company founders' will now set their sights to renovating the historic buildings and they look forward to the day when they welcome back the community to this important part of American history. jovialfoods.com
Jovials Organic Einkorn Farms Jovial Foods, Inc. 2016-07-12 | Come along with us to Italy to tour our beautiful einkorn farms and learn more about why we love this ancient grain so much!
Einkorn Sandwich Loaf Two New Ways Jovial Foods, Inc. 2016-01-14 | Carla shows us how to turn her 2-Hour Dairy-Free Einkorn Sandwich Loaf into soft and delicious Cinnamon Raisin Bread and Braided Rolls. Here cookbook, Einkorn: Recipes for Nature's Original Wheat at www.jovialfoods.com/cookbook. For a full article about these recipes, visit http://wp.me/p5yfS4-2Qp.
Jovial Culinary Getaway Einkorn Pastry Bake Off Jovial Foods, Inc. 2015-11-01 | The fall session of jovial's culinary getaway in Lucca, Italy came to a sweet end with the einkorn pastry bake off. www.jovialfoods.com/getaway
Jovial Estate Sale at Randalls Ordinary Jovial Foods, Inc. 2015-07-23 | On March 10, 2015, Jovial Foods, Inc. purchased the John Randall homestead, built in 1685. The company held its first event at the property, which was the first time the public was welcomed back to the grounds in nearly a decade. Many descendants of the John Randall Jr. attended the event, as well as former employees and the original founder of Randall's Ordinary, William Clark. Restoration will soon begin on the historic buildings, and the construction of the company headquarters, designed by Friedrich St. Florian Architects, will be completed in the spring of 2016. www.jovialfoods.com
Einkorn Kneading Tool Lesson Jovial Foods, Inc. 2015-07-07 | Carla gives a quick lesson on how to use our Einkon Kneading Tool. This simple tool is available on our online store and the tool we use at home to knead most types of einkorn bread without having to touch the sticky dough!
Einkorn Kneading Tool Jovial Foods, Inc. 2015-06-26 | Made in Italy exclusively for jovial, we designed this tool for kneading most breads. No more sticky hands!
Einkorn Linen Couche Jovial Foods, Inc. 2015-06-26 | Learn how to create beautiful bread using jovial's couche - made from 100% natural flax linen. Used in the final stage of proofing after shaping the loaf, jovial's linen couche is a helpful tool in einkorn bread baking because the linen will not stick to the dough.
Jovial Gluten Free Culinary Getaway 2014 Jovial Foods, Inc. 2014-07-14 | Get a taste of cooking classes at jovial's 100% gluten free culinary getaway in the beautiful villa just outside of Lucca. http://getaway.jovialfoods.com
The Making of Jovials Organic Extra Virgin Olive Oil Jovial Foods, Inc. 2013-12-18 | Learn more about Jovial Extra Virgin Olive Oil, made exclusively from three ancient varieties of olives grown in the Veneto region of Italy; Favarol, Grignano, and Nostrano. These olives were brought by the Romans to this area 1,000 years ago and a small group of farmers is working to save these unique olives from extinction.
Olive Oil Interview Preview Jovial Foods, Inc. 2013-11-22 | Take a sneak peak at a clip from our founder's recent interview with jovial's olive farmers.
Jovial Culinary Getaways in Lucca Jovial Foods, Inc. 2013-11-16 | Learn more about our 2014 schedule of culinary getaways in Lucca at www.jovialfoods.com/getaway
Einkorn Sourdough Bread Baking Jovial Foods, Inc. 2013-07-08 | Get a taste of what cooking classes are like at Jovial's Culinary Getaways in Lucca. In May, 2013, guests learned how to bake bread with Jovial's ancient einkorn wheat flour and sourdough with host Jenny McGruther from the popular blog, Nourished Kitchen. www.jovialfoods.com/getaway
Jovial Culinary Getaways Lucca 2013 Jovial Foods, Inc. 2013-06-10 | Come and join us in Lucca and getaway on the vacation of a lifetime!
Olive Oil Jovial Foods, Inc. 2013-05-14 | Come along to the Veneto region of Italy with us and see how we make Jovial's new organic extra virgin olive oil.
Jovial® Einkorn Wheat Berries Jovial Foods, Inc. 2013-05-03 | Join our founder, Carla, as she shows takes you on a tour of our largest einkorn farm. Meet our organic farmer, Leonardo, and learn about his sustainable farming practices.
Cooking Tagliatelle al Ragù with Paolo Jovial Foods, Inc. 2013-03-16 | Paolo is a friend, neighbor and also one of our organic einkorn farmers. In this video, he shares his mother's recipe for Ragù alla Modenese, a traditional meat sauce from Modena.
Jovial 100% Organic Einkorn Whole Wheat Pasta Jovial Foods, Inc. 2012-09-19 | Learn about ancient einkorn wheat and see how our pasta comes to life.
A day at jovials einkorn farm in Italy Jovial Foods, Inc. 2012-07-14 | Join our founder, Carla, as she shows takes you on a tour of our largest einkorn farm. Meet our organic farmer, Leonardo, and learn about his sustainable farming practices.
