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You chose: extra virgin olive oil

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(February 24, 2019)
    How can you choose the perfect olive oil for your taste? We talked to our team of olive oil experts to break things down five easy steps in order to find your match. Trust us, you'll be drizzling away like an Italian in no time.
  • The olive harvest has come to Italy early this year. Despite the overheated summer, scant rain and risk of the nasty bacterium Xylella fastidiosa, both quality and production are excellent.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 19, 2017)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 01, 2017)
    Romans describe supplì as "al telefono" because when you pull one of the rice croquettes apart, long strings of mozzarella stretch between halves, much like an old-school telephone.
  • Contrary to what people may think, as it is the case with Vino Novello which should be consumed immediately as it becomes undrinkable if not drunk in a short time, Novello oil doesn’t need to be enjoyed right away. You can taste its development, fully enjoy the slight softening of the aromas as it evolves, which is offset by the increasingly rounded flavor on the palate.
  • The Italy-America Chamber of Commerce recognizes 18 local Italian restaurants for their commitment to excellence and authenticity in promoting Italian cuisine in the United States at the event Ospitalità Italiana, The Authentic Italian Table with the “Ospitalità Italiana – Ristoranti italiani nel mondo” Seal of Quality.