In proposing a description of the wine / food relationship, so important in the history and practice of gastronomy, the “wine” element can be considered in three respects:
- As a food itself.
- As a raw material that contributes to the composition of food.
- As a drink to combine with food.
The donut with Taggiasco Extra Virgin Olive Oil, a soft recipe with an enveloping taste, with an orange flavored dough that makes it even more fragrant and inviting. The Taggiasco Extra Virgin Olive Oil instead of butter gives a perfect consistency and an irresistible softness to this sweet, even after a few days from the preparation.
The Romans had already discovered the properties of cork and used it to seal wine amphorae. The use of this material was then abandoned for a long time, until, with the refinement of the glass bottles, the first factories arose in Provence towards the end of the seventeenth century: in the same period the legendary Don Perignon found the material in it ideal for capping your Champagne.
A famous Italian restaurateur answered the question this way: “In memories”. The precious Truffle should in fact be consumed immediately, just after the harvest so that it can be enjoyed in full of its aroma and its incredible taste. We actually buy the Truffle and cook it a few days later in the worst case scenario. Let’s see how to keep it.
“Drupa” is the name of the olive, the fruit of the olive tree from which the Extra Virgin Olive Oil is extracted. The buds open up in the spring giving rise to the growth of the shoots, which will continue until late autumn, in various phases more or less rapidly according to the climatic and fertility conditions. There are five vegetative phases.
The biscuits with olive oil are biscuits made with a shortcrust pastry in which the butter is replaced by Taggiasco Extra Virgin Olive Oil. For this recipe it is advisable to use an Taggiasco Extra Virgin Olive Oil with a light and fruity taste to not weigh down the dough and to obtain a delicate taste. The biscuits in oil are crumbly and are excellent to soak in milk for breakfast.
A personal wine-cellar can be a precious reserve of wines with which to make their own experiences as a taster. Some might argue that a winery in the house is not ‘essential, considering that the wines can be purchased from time to time when needed. Of course, but there is some contraindication.