Pleasures
Made from cooked grape must, Agresto is a sweet, dense vinegar, with a strong acidulous note. This sweet and sour condiment was known and used in Ancient Rome and it continued to be popular in Medieval times. In all of those territories where grapes were grown, it was used to flavor meats and vegetables or as the main ingredient in more elaborate sauces
The first of many postcards that will be issued from now until next January, to promote this great event. We are getting ready for the fifth edition of the festival, and many are its novelties: the theme (Avant-garde: the oil of the future), the logo, more modern and stylized, and the elimination of the word “Food” from the name of the festival
Dedicated technologies, eight themed workshops, training and updating for the relaunch of a sector which is essential for "Made in Italy"
Here is one recipe, taken from cookbooks of Acetaia Giuseppe Cremonini. A creation of Chef Stefano Molaschi
An introduction to the conference by Greg Drescher, Vice President & Strategic Initiatives of The Culinary Institute of America and one of the most influential experts in Food and Nutrition worldwide
Italian oils. Made from Bosana and Semidana olives, Domenico and Pasquale Manca’s “San Giuliano” Sardinia PDO oil is one of the best examples of the extra virgin oils produced on this island
This is an oil that bears the hallmark of its place of origin, namely Montalbano, in Tuscany. It is made with the greatest care, and deserves to be tasted raw, drizzled over a variety of dishes, although it is also ideal for cooking
The fourth Olio Officina Food Festival has just ended and already the organizers are working on next year’s edition, which will take place in Milan from January 21 to 23, 2016. The theme chosen is the future, hence the name “Avant-garde, the oil of the future and the future of oil”
This extra virgin olive oil, produced in northern Italy, in the environs of Lake Garda, bears traces of an illustrious past
It’s good, it’s good. The good thing about olive oil is that it is rapidly and completely absorbed by the skin. Unlike other vegetable oils that only act as moisturizers, olive oil also has nourishing properties. We should therefore re-acknowledge the benefits of dousing our skin with oil. As occurred during the Olio Officina Food Festival
The Buonamici family has a farm in Fiesole, Tuscany, on the hills surrounding Florence. Their mission is to achieve quality, and the result of their work is an extra virgin olive oil with a high content of natural antioxidants and vitamin E
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
The bottle is wrapped in gold foil, so as to protect the oil inside. This is typical of many oil companies in Liguria. In this case we have an extra virgin oil made by Ranieri, an ancient olive mill in Chiusanico, near Imperia
In Italy, in the Sicilian town of Noto, Felice Modica, owner of the Bufalefi olive mill, produces an oil from local cultivars that though not overly popular, give rise to a product of extraordinary quality.
Oil made from olives, and extra virgin oil in particular, has a great appeal for the cosmetic industry. It is therefore present in many beauty creams and products. This is a good sign. We must pay great attention to the label however, because what really matters is the percentage at which it is present.
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.
