The Inside View of Italian Olive Oil and great Italian Foods
Marco Viola, the fabulous olive oil artisan from Umbria, consulted one of his chef friends and created an Easter Menu for us to share with you. This beautiful four course menu will be perfect for any special occasion throughout the Continue reading Get Ready for Spring with this Authentic Italian Easter Menu
It was about this time four years ago (August 23, 2016 to be exact), that we were anguished and saddened by the earthquake at Amatrice. At that time, it seemed the world banded together in solidarity by cooking the famous Continue reading Remembering Amatrice and the Earthquake
Polyphenols are antioxidants in extra virgin olive oil. They are studied for their health benefits. Continue reading The Power of Polyphenols
Burrata is a fresh, creamy semi-soft Italian cheese. Let’s call it a cousin to fresh mozzarella. Burrata’s outer layer is fresh mozzarella, while the inside is creamy. The soft, stringy curd is milky and buttery. Somehow it is both indulgent Continue reading End of Summer Burrata Salad
Springtime Asparagus, Peas, and Lemon Risotto Risotto is a great base for all kinds of vegetables. The goal is al dente rice and a loose consistency. This risotto makes the most of the favorite spring vegetables: asparagus and peas!
Filippo Alampi of Fattoria Ramerino is a terrific host. He shared views of his trees, techniques in the mill, and his insights to the qualities of Leccino, Moraiolo, and Frantoio olives. Filippo also hosted dinner at his favorite restaurant just outside of Continue reading On the road in Italy: A quick jaunt from Florence
Hey, we’re Italian. We cook with a bit of this and a bit of that. Our recipes are merely guidelines, with lots of flexibility! Baby Stuffed Peppers Breadcrumbs (homemade are best)*, 1 1/2 cups Chopped herbs: parsley with basil and/or Continue reading On the Grill: Baby Stuffed Peppers
Spend a few hours at Trudie and Sting’s Il Palagio. Together they have created an amazing estate. Simply enchanting. Depart Florence via the A1 toward Rome and in less than 45 minutes, you’ll take the exit for Figline Valdarno. The Continue reading On the Road from Tuscany: Il Palagio
At Fonte di Foiano, Paolo and Simone are spending this season attending to the trees. The pruning begins in February or March, and the tree branches are pruned to allow for the sea breezes and sunlight to pass through the branches. Continue reading On the Road from Italy: Touring Coastal Tuscany
Buoni Amici,On Saturday, February 23rd, Olio2go’s, Luanne Savino O’Loughlin and Italian Products’ Cecilia Ercolino, presented Stocking Your Italian Pantry to over 90 attendees at the Smithsonian Associates in Washington DC. Our session centered on four topics: Balsamic Vinegar, Extra Virgin Continue reading Olio2go at the Smithsonian Associates