contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.


National Drink Wine Day: Winter Sangria

Morgan Shepard

Did you know that tomorrow is National Drink Wine Day?  Even if is winter, why not celebrate with  sangria! We improvised with on hand ingredients to make a winter sangria. Using artisan crafted Villa Graziella Toscano Rosato rosé wine with berry rich Sangiovese & fragrant Montepulciano organic grapes. Fresh oranges, chilled pineapple juice & mango nectar. Perfect for Sunday brunch or a pre-dinner libation. Makes 6 abundant servings. 

Easy Ingredients

  • 1 750 ML (25.36 Oz) bottle of Villa Graziella IGT Rosso Toscano
  • 2 freshly squeezed oranges + 1 orange thinly seeded & thinly sliced  
  • 4 – 6-ounce cans pineapple juice not from concentrate
  • 2-11-ounce cans of guava or mango nectar 

Simple Directions

  1. Wash oranges, juice 2 oranges removing the seeds, set aside
  2. Wash remaining orange slice thin, removing the seeds, set aside 
  3. In a large pitcher stir together Toscano Rosato rosé wine & orange juice
  4. Add pineapple juice & mango nectar
  5. Stir briskly
  6. Refrigerate two hours to overnight, allowing sangria to absorb the fruit flavors & citrus aromas
  7. Serve in frosted glasses over ice (optional) 
  8. Or add individual orange slices to each glass
  9. Enjoy with your favorite brunch items or evening appetizers
  10. Refrigerate covered for 2 days  

One Pot Chicken Tortellini

Morgan Shepard


The meat & cheese filled life preserver shaped pasta, Tortellini dates to the early 1660’s region of Emilia Romagna in north central Italy. Legend suggests an infatuated inn keeper spied upon the sleeping Goddess of Love Venere (Venus) through the key hole of the door to her room. So taken with her shapely form, he filled pasta dough he was making with cheese, twisting it around his ring finger to resemble the form of her navel. Feb. 13th is National Tortellini day, we’ll celebrate with a recipe we tweaked using Villa Gabriella Organic Extra Virgin Olive Oil, fresh cherry tomatoes & kale with boneless chicken breast for a nutritious, flavor packed, week-night winter dinner. Makes 4 abundant main course servings.

Simple Ingredients

  • 1-pound boneless skinless chicken breasts or tenders, cut into 1-inch pieces
  • 3 tablespoons Villa Gabriella Organic Extra Virgin Olio Nuovo olive oil, plus extra to flavor
  • 20 ounces of fresh or refrigerated tortellini
  • 2 cups fresh (or frozen) kale or spinach, washed, dried, cut into pieces, discard the stems
  • 3 cups organic chicken broth
  • 2 cups cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup fresh grated Parmesan cheese
  • 2 tablespoons flour
  • 2 tablespoons chopped, fresh parsley 
  • 1 1/2 tablespoons unsalted butter
  • Sea salt & cracked pepper

Easy Directions

1. Heat olive oil in a large pan or Dutch oven over medium-high heat

2. Add chicken to the pan, season with salt & pepper, cook until browned 5-8 minutes

3. Remove the chicken from the pan; cover to keep warm & set aside

4. Add butter to the pan, melt until foaming, whisk flour, cook for 1 minute

5. Stir in chicken broth, simmer 2-4 minutes or until slightly thickened

6. Add tortellini pasta to the pan, bring to a boil cooking 4 minutes, stirring occasionally

     ensuring tortellini is coated with liquid

7. Stir in cream & parmesan cheese, simmer over medium heat 1-3 minutes

8. Return the chicken back to the pan with kale, cook 2-3 minutes, or until kale is wilted

9. Fold in tomatoes to the tortellini mixture

10. Sprinkle parsley over the top, serve & enjoy!

Tip: Let tortellini stand covered for 2-4 minutes allowing sauce to thicken & flavors to fully blend.

Tried, Tasted & True!

At Villa Gabriella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!


Balsamic Braised Fennel with Orange

Morgan Shepard

Under rated yet delicious, fennel a crunchy, slightly sweet, fiber rich, vitamin packed vegetable is a winter staple in Mediterranean countries. Entirely edible, the white bulb can be thinly sliced in salads, the stalks & leaves eaten raw or used for homemade vegetable stock, the fronds (wispy green tips), used as a fresh herb. Using Villa Gabriella Organic 8-year aged Balsamic Vinegar di Modena & Villa Gabriella Organic Extra Virgin Olive Oil, we adapted a recipe from inspired taste. Naturally sweet, tangy vinegar flavors make it a perfect side dish to roasted winter meats or grilled chops. 6 Servings. 

Easy Ingredients

  • 2 medium fennel bulbs
  • 2 teaspoons Villa Gabriella Organic Balsamic Vinegar
  • 3 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
  • ½ fresh orange juiced
  • 1 tablespoon orange zest
  • 1 cup organic chicken or vegetable stock
  • 2 teaspoons organic sugar
  • Sea salt & freshly ground pepper to taste

Simple Direction

1. Cut off the fennel bulb, reserve some of the fronds, save stems & stalks for veggie stock.

2. Slice fennel in half, lengthwise, remove tough core by making two angled cuts, cut halves into 1/2-inch thick wedges. 

3. Season both sides with sea salt & pepper.

4. Heat 2 quarts of cold water to a boil in a saucepan, add fennel wedges.

5. Cook 4-5 minutes or until crisp-tender, drain. 

6. Heat olive oil in a medium pot over medium heat. 

7. Add fennel wedges & sugar, brown for 2-3 minutes on each side.

8. Reduce heat to low, add stock, orange juice & zest, simmer for 25 minutes or until liquid is almost evaporated. 

9. Sprinkle with reserved fennel fronds on top.

10. Serve & enjoy