Gastronomy

Signature recipe: Chocolate bread pudding with evoo

Marisa Iocco, chef and owner of Spiga Ristorante in Boston, offers us a typically American dessert, very popular and now considered so familiar that it cannot be taken off the menu, as much as it is required. The same dessert was proposed during the communication and training project held at the end of 2019 in Boston, Providence and New York, organized by the quality consortia of extra virgin olive oils Ceq Italia and, for Spain, by QvExtra! with the support of the European Union.

Marisa Iocco

The Forme dell’Aceto 2020, participates in the competition

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

Olio Officina


The first edition of the Le Forme dell’Aceto contest

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

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Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

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

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Quinoa and lentil casserole

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

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All vinegars have health properties

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

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Recipe by chef Giuseppe Capano

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

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Fusilli alla norma

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?

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The recipe for country chicken

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

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Grilled cheese with truffle glaze

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

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The essential vinegar glossary

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

Luigi Caricato


Pinzimonio's dish of friendship

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.

 

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Vinegar? A stimulant for our nervous system

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

Luigi Caricato

A glass of good wine can help

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.

Luigi Caricato


Strangozzi & Meatballs by Lidia Bastianich

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!

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Lentil Country Salad by Lidia Bastianich

Lentils are good in soup, pasta and I love making salads with them. This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it" says Lidia Bastianich

 

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What to look out for in vinegar

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

Olio Officina

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