When an exciting new cookbook comes along, it’s sure to spark some responses in the culinary world. The food sensation of the year is Samin Nosrat’s Salt Fat Acid Heat, which was released on April 25, 2017. This cookbook quickly became a bestseller, and fans raved about the delicious recipes accompanied by beautiful watercolor illustrations, infographics and hand-lettering by Wendy MacNaughton.
In 2018, the cookbook was followed up with a four-part cooking docu-series on Netflix by the same name. At Olio2go, we are particularly enamored by the Netflix segment, Fat, as it was filmed in Italy and features a number of classic Italian ingredients, including extra virgin olive oil. In particular, 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, Nosrat teaches, guides, and explains techniques and chemistry with enchanting words. Our favorite is this meaningful passage:
“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 after seeing not only what types of delicious foods it can contribute to, but how much of a difference it makes to use an authentic, high-quality Italian olive oil in their home cooking. Our customers have been clamoring for it!
If you’ve been seeking a top-quality Taggiasca monocultivar from Liguria, this is for you.
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)?
We’ve also had many customers express interest in flavored olive oils. We firmly believe that the only “flavored” oils worthy of consideration are Agrumato olive oils, which are made by pressing fruit directly with the olives. There are no synthetic flavorings added after the fact. Our Agrumato oils are Lemon, Tangerine, Blood Orange, and Citron.
For a simple yet delightful dessert, drizzle your favorite Agrumato olive oil over gelato or on top of a quality vanilla ice cream. To enhance the flavors further, simply add a sprinkling of sea salt.
Enjoy these sweet clean flavors!
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.
Samin and Benedetta make pasta with an abundance of eggs with double zero flour and a finish of semolina flour. Their simple, straightforward process is one that can be recreated in your own kitchen.
And whenever an olive oil is needed. Badia a Coltibuono is at hand!
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 salts 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.
And, the Sicilian Oregano Sauce (on page 368) employs either fresh or dried Oregano. These gems from Sicily are both packed with astounding freshness!