A Review: Salt Fat Acid Heat

Our favorite new guide to cooking. Samin Nosrat answers How and Why!

The food sensation of the year is Samin Nostrat’s Salt Fat Acid Heat — both the book and the four-episode Netflix series. We are particularly enamored by the Netflix segment, Fat, as it was filmed in Italy. The segment features Taggiasca cultivar olive oil from Liguria, making focaccia, touring a market (and eating porchetta) with Emanuela Stucchi Prinetti of Badia a Coltibuono (photo below), and a pasta lesson with Coltibuono’s “sfoglina,” Benedetta.


Throughout the book Nostrat teachers, guides, and explains techniques and chemistry with enchanting words. Our fav?


Buy the book, the 2018 James Beard Award winner for Best General Cooking: Salt Fat Acid Heat

“Food can only ever be as delicious as the fat in which it was cooked.” p. 57

Netflix | Fat | Liguria

We’ve had so many requests from viewers of Samin Nosrat’s “Fat” episode on Netflix. Everyone wants a taggiasca olive oil from Liguria and customers have been clamoring!

If you’ve been seeking a top quality taggiasca monocultivar from Liguria, this is for you.
Vittorio Cassini Classico 2018

Most Exquisite: Tenuta di Capezzana

“…most exquisite olive oil I’ve ever tasted…”
This Tuscan selection has long been a favorite of our customers so we were thrilled to see Samin included it with her enthusiastic comments on page 58.
See Tenuta di Capezzana

What is Agrumato? Is it good on Ice Cream (or Gelato)?

The only “flavored” oils worthy of consideration are Agrumato olive oils, made by pressing fruit directly with the olives. Our Agrumato oils are Lemon, Tangerine, Orange and Citron.

For a simple yet delightful dessert, drizzle your favorite Agrumato olive oil over gelato or top quality vanilla ice cream (and add a sprinkling of sea salt).
Enjoy these sweet clean flavors!

See all Agrumato Selections

On Netflix: Emanuela and Benedetta

In the Netflix show, Fat, Samin tours a market with Emanuela (shown here in our store) and makes pasta with Benedetta.
Emanuela is the proprietress of Badia a Coltibuono and Benedetta is the head teacher at the cooking school at Coltibuono.
Selections from Badia a Coltibuono

Samin and Benedetta make pasta with an abundance of eggs with double zero flour and a finish of semolina flour.


And whenever an olive oil is needed Badia a Coltibuono is at hand!

Badia a Coltibuono Extra Virgin Olive Oil
Caputo 00 and Semola Flours

Samin Trained with Dario Cecchini

Samin worked at the famous Chez Panisse in Berkeley and also spent time under the wings of the famous butcher Dario Cecchini in Chianti.
Selections from Macellaria Cecchini

Visitors to Dario Cecchini’s restaurants in Panzano enjoy his signature beef dishes with Dario’s custom salt blend and his eponymous extra virgin olive oil.
Selections from Macellaria Cecchini

Anchovies, Sea Salt, Oregano, and Capers

Sea Salt (p. 25): “Most of what you are paying for when you buy these sales is their delightful texture, so use them in ways that allows them to stand out.”
Throughout the book, you’ll find references to sea salt, as well as the salty contributions of anchovies and capers.
Rustichella AnchoviesCaravaglio Capers
Ravida Sea SaltCutrera/Segreti di Sicilia Coarse Sea Salt

And, the Sicilian Oregano Sauce (on page 368) employs either fresh or dried Oregano. These gems from Sicily are both packed with astounding freshness!
Bona Furtuna Wild Oregano FlowersCutrera/Segreti di Sicilia Oregano

Facebooktwitterpinterest