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
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
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
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
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.
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
Production estimates prepared by ISMEA in collaboration with Italia Olivicola and Unaprol, and based on the latest survey at the beginning of November, indicate that production of olive oil in
The changes in climate that have been affecting our whole planet for years have also created alarm among olive growers, as these are one of the most common varieties of
Man savours the world, enjoys the taste of the world, introduces it into his body and makes it part of himself. (Michail Bachtin) To encourage sustainable food production, it is vital
The ideal temperature for storing extra virgin olive oil is between 14 and 18 degrees, but when winter comes the oil may well be exposed to colder conditions. It is
Extra virgin olive oil is one of the most important ingredients in Italian kitchens, used either straight from the bottle or for making sweet and savoury recipes. Everyone uses it
Tuscany, the land of olive-growing Tuscany is a welcoming land, a harmonious combination of many different identities. Rows of cypresses follow the banks of the Arno, and gentle hills fade
Difficulty:hard Preparation:1 hour Cooking:50 minutes INGREDIENTS (SERVES 4) 450 g all-purpose flour 6 eggs 1 pinch of salt 250 g sugar 2 lemons 1 cup water 150 ml P.D.O. Sardegna
Difficulty:medium Preparation:30 minutes Cooking:15 minutes INGREDIENTS (SERVES 4) 800 g moscardini (baby octopus) ½ a clove of garlic 1 lemon 1 small bunch flat-leaf parsley salt pepper P.D.O. Sardegna oil
Difficulty:easy Preparation:10 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 400 g spaghetti 20 g tuna roe 1 garlic clove 1 small bunch flat-leaf parsley P.D.O. Sardegna oil PREPARATION Boil the spaghetti
Difficulty:easy Preparation:5 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) 150 g carasau bread (a flat, thin and very crisp Sardinian bread) Salt P.D.O. Sardegna Oil PREPARATION Drizzle all the sheets of
Difficulty:very easy Preparation:10 minutes Cooking:11 minutes INGREDIENTS (SERVES 4) 300 g fusilli pasta 100 g unsalted pistachio nuts 30 ml orange juice 20 g grated pecorino cheese pinch of salt
Difficulty:easy Preparation:10 minutes Cooking:12 minutes INGREDIENTS (SERVES 4) 300 g macaroni 2 cloves of garlic 300 g sheep’s milk ricotta cheese white pepper P.G.I. Sicilia Oil PREPARATION Place garlic, salt,
Difficulty: very easy Preparation: 15 minutes Cooking: 10 minutes INGREDIENTS (SERVES 2) 300 g sliced swordfish 300 g cherry tomatoes 50 g green pitted olives 1 garlic clove 10 gr
Difficulty:medium Preparation:10 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 1 tuna fillet (approx. 800 g) 4-5 garlic cloves 4-5 emperor’s mint 300 g double concentrated tomato paste P.G.I. Sicilia Oil PREPARATION
Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal
