TRADIZIONE ITALIANA

Niche Food and Wine Italian Deli

Category: EXTRA VIRGIN OLIVE OIL Page 1 of 2

CUCINA ITALIANA: The Ligurian Recipes – “Torta Cappuccina Genovese”

The cappuccina cake is a savory pie typical of Genoa, prepared with crazy dough, a filling of raw chard and Genoese quagliata. Called “turta de gee” in dialet, this rustic cake is prepared with a few simple ingredients but it is very tasty and also fast.

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ITALIAN RECIPES: Pesto Sauce

When we talk about Pesto Sauce, there is no need for presentations, we know what we are dealing with. It is different when you want to prepare it at home because transforming the basil leaf and the other ingredients is a real art. To get a good pesto you need, in addition to the first quality ingredients, small tricks.

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OLIVE WORKING: “Crush” the olives in the oil mill

A perfect Extra Virgin Olive Oil it is obtained from the best processing before the “crushing” of the olives in the mill. Take for granted cleaning and hygiene of machines and environments, the extraction systems and the operations involved in the various phases will make a certain difference: temperature control, water quality, set up of centrifugal separators.

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EXTRA VIRGIN OLIVE OIL: Transport and Storage of Olives after Harvesting

We have arrived at the last stages that precede work at the Frantoio. They are of fundamental importance: in transport, those who want to save the integrity of the product avoid bagging olives, preferring stackable containers that allow good air circulation.

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EXTRA VIRGIN OLIVE OIL: The Olives Harvest

The olives harvest plays a very important role and must be carried out in the appropriate times and ways. The utmost attention must be paid to the maturity of the fruit, at the time of year, to the climate.

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CUCINA ITALIANA: The Italian Recipes – Pizza with Pesto sauce and Potatoes

Among the many recipes that Ligurian cuisine offers, this is one of the most loved. A mixture with a fragrant taste that meets the fragrance of pesto sauce.

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EXTRA VIRGIN OLIVE OIL: Olive Maturation

The olive maturation is decisive for the purpose of controlling the quality characteristics of the Extra Virgin Olive Oil and for the value of the final product.

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DONUT prepared with TAGGIASCO EXTRA VIRGIN OLIVE OIL

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.

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THE OLIVE LIFE CYCLE

“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.

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TAGGIASCO EXTRA VIRGIN OLIVE OIL’s BISCUITS

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.

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