The difference between an extra virgin olive oil and olive oil is essential and must be understood fully by the final consumer. Extra virgin olive oil It's the only oil that is obtained directly and solely from the pressing of the olives. Only by mechanical means and temperature controlled below 27 ° [...]
Umbria is the only region whose borders coincide with those of the DOP. Olives tree is synonymous with Umbria, here is landscape, excellence, tourism, wealth. Stands out among the Moraiolo, the plant that made the home of the Umbrian culture linked to the processing of olives. The territory of the r [...]
IL MORAIOLO: cultivars present in central Italy and especially in Umbria. Plant that prefers hilly areas, resistant and high productivity. Fruits are often gathered in clusters. At harvest, the drupe, is black-purple opaque. The oil content is high. You get an oil of deep green. Fruity, with hints of artichok [...]
Extra-Virgin Olive Oil, Aa Elixir for Long Life No food lends itself as a fundamental product to bring together flavor and health like extra-virgin olive oil. Thanks to its range of nutrients and anti-oxidants, it is unique and unequaled. Entirely without cholesterol, it is composed 98-99% of triglycerides a [...]
Pasta has ancient roots and derives from the first processing of wheat by humans. In Italy we already have traces of Etruscan and later Roman origins. From the beginnings of the 1400s, pasta-making in Italy assumed a decidedly unique nature compared to the processing of wheat in other European and non-Europe [...]
The most important test for pasta is certainly cooking. Here is some advice: - Cooking time is shown on the package- Use a large and roomy pot- The ideal water proportion is 1 liter for every 100 grams of pasta- Use 10 grams of coarse sea salt for every liter of water- Add the salt when the water boils [...]