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Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
Extra Virgin Olive oil (EVO oil in recipes) has been in the Mediterranean and Italian culture for thousands of years and it is the main difference in culinary tradition between the Mediterranean and the North European diet. The olive is a fruit with a very long history, dating back to 5000/3000 years BC: it is a pulpy oily fruit that tends to green or to Purple/black once it has ripened. Only when they are perfectly ripe, olives are then pressed making sure the temperature of the paste doesn’t rise too much, in order to obtain a high quality extra virgin olive oil. -
The main ingredient of this savory cream is tender delicate artichoke. The artichoke (Cynara cardunculus) is a very interesting vegetable because of its decisive taste which, combined with almonds, gives this cream an extraordinary taste. It’s an excellent dressing for meat Tortelli (filled fresh pasta) with fresh cream or as a complement to hors d’oeuvres. -
Salt, mixed peppercorns (black, white, green, and pink pepper), juniper, rosemary, garlic. -
This sauce, starting out from the Lazio countryside then became one of the most typical Roman dishes. The simplicity of the ingredients and the great taste of the sauce makes every time you eat the Amatriciana sauce a special event. Peeled tomatoes, a typical bacon-like cured meat made with pork’s cheek (Guanciale), carrot, celery, onions, extra virgin oil, salt. This sauce is ideal for a wide range of opportunities; Perfect with short pasta (penne e ziti rigati), and also suggested with rough surfaced long pasta (spaghetti, bucatini).
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