The Taster’s profile has its own well rooted history, that refers back to the times when the first “branded” oil companies were born. In this case, the Italian cities of
Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to
On the basis of the recommendations received from the production areas, ISMEA – Institute of Services for the Agricultural Food Market – estimates for Italy a production of 321,000 tons
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory
A feared parasite, but one less dangerous than the Xylella fastidiosa for the survival of individual plants and species is the Olive Fly (Bactrocera Oleae), endemic throughout the Mediterranean The
With the beginning of autumn the olive harvest began, the mills began their activity and the first thread of oil came out of the separator, with its intense colour and
The recent history of agriculture is full of catastrophes due to the onset or development of new pathogens or parasites: these events can be limited to certain continents, as has
The olive tree is native to tropical Africa, but over the course of millions of years, due to geological events (the increase in altitude of the Central African mountain range)
In Italy about 700 varieties of olive trees have been identified, described and characterized, out of a total of just over 1,500 reported in all olive-growing countries.
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic
In recent years there has been a rapid evolution of eating styles increasingly attentive to the various elements that contribute to defining quality in terms of “uniqueness”: the consumption of
In the last ten years the olive and olive oil industry has gradually changed, mostly due to increasing reliance on the so-called “super intensive systems”
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
