Difficulty: low Preparation: 10 minutes Cooking: 20 minutes Ingredients (4 servings) 350 g bucatini 150 g guanciale 400 g peeled tomatoes 50 g grated Pecorino Romano 1 glass dry white wine Salt to taste Black pepper to taste Rome PGI Primoli Oil Preparation In a pan, heat a drizzle of
Difficulty: medium Preparation: 10 minutes Cooking time: 40 minutes Ingredients (4 servings) 1 kg lamb, cut into pieces 2 garlic cloves 4 sage leaves 1 sprig of rosemary ½ glass of white wine Salt and pepper to taste Olio di Roma PGI Primoli Preparation Brown the lamb in a casserole
Difficulty: medium Preparation: 15 minutes Cooking: 25 minutes Ingredients (4 servings) 600 g salt cod (already desalted and softened in water) 400 g peeled tomatoes 1 small onion 1 celery stalk Black olives to taste 1 tablespoon desalted capers Parsley to taste Black pepper to taste Rome PGI Primoli Oil
From May 11 to 14, PrimOli will be at TuttoFood, the landmark event for the international Food Community, bringing together producers and industry professionals from all over the world in Milan to create networking and business development opportunities. Participation represents an opportunity to meet distributors, importers, and buyers interested in
We can definitely say that there is no such thing as the “best” olive oil. Instead, there’s an oil that will suit your tastes and go nicely with your favourite dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
Food and wine tourism is a journey for both the body and the spirit. It is a journey exploring the origins of well-being that awakens us to a deeper sense of our needs, at the level of health and pleasure, security and identity. We are nourished by food, air and
Travelling is one of the best ways to broaden our horizons, and when the aim is to get to know the products from a certain land, we bring back important cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin
An artisan olive oil is a perfect reflection of its territory of origin, including the culture and skills of its place of production, its particular identity and the story that surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of
Ever since 1988, PrimOli has been pursuing a concept that has evolved into a norm over time. Typicality is not a concept in the mind of advertising and the imagination. Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it
When it comes to packaging extra virgin olive oil, the main aim is to protect it from whatever increases its perishability: temperature, and contact with air, light and moisture. This could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate
Difficulty: low Preparation: 10 minutes Cooking: 20 minutes Ingredients (4 servings) 350 g bucatini 150 g guanciale 400 g peeled tomatoes 50 g grated Pecorino Romano 1 glass dry white wine Salt to taste Black pepper to taste Rome PGI Primoli Oil Preparation In a pan, heat a drizzle of
Difficulty: medium Preparation: 10 minutes Cooking time: 40 minutes Ingredients (4 servings) 1 kg lamb, cut into pieces 2 garlic cloves 4 sage leaves 1 sprig of rosemary ½ glass of white wine Salt and pepper to taste Olio di Roma PGI Primoli Preparation Brown the lamb in a casserole
Difficulty: medium Preparation: 15 minutes Cooking: 25 minutes Ingredients (4 servings) 600 g salt cod (already desalted and softened in water) 400 g peeled tomatoes 1 small onion 1 celery stalk Black olives to taste 1 tablespoon desalted capers Parsley to taste Black pepper to taste Rome PGI Primoli Oil
From May 11 to 14, PrimOli will be at TuttoFood, the landmark event for the international Food Community, bringing together producers and industry professionals from all over the world in Milan to create networking and business development opportunities. Participation represents an opportunity to meet distributors, importers, and buyers interested in
We can definitely say that there is no such thing as the “best” olive oil. Instead, there’s an oil that will suit your tastes and go nicely with your favourite dishes. So if you want to find an oil to suit every recipe and your palate, just let yourself be
Food and wine tourism is a journey for both the body and the spirit. It is a journey exploring the origins of well-being that awakens us to a deeper sense of our needs, at the level of health and pleasure, security and identity. We are nourished by food, air and
Travelling is one of the best ways to broaden our horizons, and when the aim is to get to know the products from a certain land, we bring back important cultural knowledge to accompany what we serve at our table. Providing access to the world that produces “artisanal” extra virgin
An artisan olive oil is a perfect reflection of its territory of origin, including the culture and skills of its place of production, its particular identity and the story that surrounds it. PrimOli has always promoted the typical character of extra virgin olive oil, by marketing a wide range of
Ever since 1988, PrimOli has been pursuing a concept that has evolved into a norm over time. Typicality is not a concept in the mind of advertising and the imagination. Typicality is the real character of a product, created by the close relationship between various factors. For olive oil, it
When it comes to packaging extra virgin olive oil, the main aim is to protect it from whatever increases its perishability: temperature, and contact with air, light and moisture. This could be described as the “functional” role of packaging. However, the packaging for an extra virgin oil should also indicate
