With an acidity never above 0.2%, this medium fruity oil has hints of artichoke, almond and cut grass. Excellent as a condiment for foods that require raw cooking, it is extracted from different qualities of olives from the olive groves of the Frantoio Porto di Mola. Cold processing, 3 hours after harvest, gives the product a strong and spicy taste, which contains all the quality of an Italian 100% oil.
Recipes with this product
Ciambelline al vino, also known as Tarallucci al vino or Ubriachelle, are rustic sweets typical of ancient Roman cuisine. They are easy to make and with few ingredients.
Piadina Romagnola Recipe Without Lard
There is nothing simpler and tastier than a good Piadina Romagnola, a poor recipe with ancient origins loved, but loved and appreciated all over the world.
Recipe and Origins of Neapolitan Pizza
It can be said that pizza is the most popular dish in the world and, certainly, one of the most popular. The pizza itself has origins
Walter Engl –
luca dapiaggi –
salvatore ferrara –
Giuseppe Carpenteri –