Contest is very important because it helps to highlight a product that is too often underestimated

The Contest aims at raising awareness in companies on the importance of vinegar care and packaging. Companies should constantly strive to improve the quality of their products, not only vinegar-wise, but also in terms of packaging, so that consumers consider both raw material quality and packaging appearance and functional features when making a purchase decision

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

This dish is perfect for a evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. A recipe given to us by Olio Turri Fratelli

There are no doubts on vinegars nutritional and health value, as well as for their preventive role for our health. Ancients had well understood it, to the point of including them in their time pharmacopeia. The list of popular remedies

Awaiting autumn: chestnut tarts with olive oil and vin santo with apple cream scented with orange oil. A recipe given to us by Garda Dop Extra Virgin Olive oil Producers Association

A recipe given to us by Pantaleo, a company located in Fasano di Puglia, southern Italia. This is an “oil-centred” dish, hence the extra virgin employed, Selezione Oro, is one of its key features. How fruity should an oil be to pair with ingredients such as pasta, aubergine, tomato, basil leaves? What is best, light, intermediate or intense fruitiness?

Chicken, as envisioned by Sicilian cook-farmer Ciccio Sultano, with a little oil, garlic, soy sauce, butter, broth and a few more ingredients

Here is one recipe, taken from cookbooks of Acetaia Giuseppe Cremonini. A creation of Chef Stefano Molaschi

Following is a brief guide to the most common terms regarding vinegar. An indispensable glossary for whoever wants to enter into this fascinating but little-known world

Here is one quick and easy recipe, taken from cookbooks of Nicola Pantaleo's olive oil company located in Apulian Fasano, in Southern Italy. The ideal extra virgin olive oil to use? One with a medium intensity fruity taste, pleasantly bitter, spicy and harmonious.

It is not merely an ingredient for our salad dressing. Its properties should not be belittled. Both healthy and reinvigorating, vinegar is by all means a real tonic

In the past, wine was refused to young people, because it would only serve to add “fire to fire”, and this “burning energy” would only hinder them in everyday life. Plato too believed that boys should abstain from all use of wine until they reached the age of eighteen. Nowadays we all agree that drinking with moderation is the best solution.

This is one of the most popular and recognized Italian dishes in America that is not eaten in Italy. Strange, you might say, but it is a dish that evolved from the kitchens of the early Italian immigrants in America. It has become one of the favorite recipes in Lidia’s Family Table. Here in America meat was abundant, unlike in Italy, so on Sunday the day of families gathering at the table, the sauce for the strangozzi was enriched with meatballs. What more can I say, except for mangia!

How to perceive top quality in a vinegar by its harmony, body and fragrance.