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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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.
The choice of the form of breeding of olive trees aims to give a functional skeletal structure to new plants, or, in the case of restructuring, to old plants, which undergo a substantial modernization.
The temperature of the wine has a decisive influence on the olfactory, gustatory and tactile sensations, for which a wine that is too hot or too cold is not judged.
Soft and crunchy at the same time, simple but super delicious: the Ligurian focaccia with extra virgin olive oil is a regional specialty that has conquered the hearts of many lovers of gastronomy across the border.
The sea, the great love of the Ligurians, has allowed for centuries to have continuous exchanges with different civilizations, and this has also influenced the cultivation of the vine. The Ligurian viticulture is variegated and original, with vines like the Bosco, the Pigato, the Albarola, the Bianchetta and many others.
The corkscrew, born about three centuries ago together with the spread of the use of cork, has solicited inventors’ imagination: hundreds of models have been designed, from the simplest, a screw-type gimlet to be inserted into the cap, to the type butterfly, lever, double spiral, up to the most recent Screwpull.