Oil & cuisine

A happy encounter between an exclusive oil and a delicious food has the task of enhancing the quality of both. There are no strict rules, only some suggestions and some thoughts. Traditional regional dishes are accompanied by local wines and oils: a secular liturgy that blends scents and flavors well identified and characteristic, affirming cultural identity rich experience, commitment and imagination. But the pleasure is sometimes by the contrast, when the oil expresses values opposed to those of the food (the bitter taste of some vegetables and salads with the sweetness of an oil of Liguria or the Garda) or affinity, with the second the characteristics dish for flavor, texture, for both (the delicacy of steamed fish or mayonnaise, not to be overwhelmed require the company of a sweet oil, as well as a vegetable soup league with fruit oils, full, savory, as those of central Tuscany).
In all cases, give full citizenship in cooking for extra virgin olive oil in baking and especially raw, not giving up the pleasure of tasting products and use of the different zones is conduct that promotes physical well-being.

olio della Tuscia        olii

“The dressing is the rock of health, part of the cuisine that demand more attention, more intelligence,” claimed Francesco Leonardi, chef of princes and cardinals in the second half of the eighteenth century. Today dietary virtues of olive oil are known: rich in monounsaturated fatty acids (positive impact on the regulation of the level of cholesterol in the blood), digestibility, aid in the assimilation of vitamins and minerals, antioxidant that also acts on the human metabolism contributing to maintain and improve the efficiency of the organism. It is denying a privileged place in the table for extra virgin olive oil?

 Pairings Oil – food

Light fruity:

  • Mayonnaise
  • Boiled fish
  • Salads of delicate taste (lettuce, valerian …)

Fruity:

  • Vegetable soups
  • Carpaccio of meat or fish
  • Grilled fish or baked
  • Boiled vegetables (spinach, zucchini …)
  • Raw fennel
  • Grilled eggplant

Intensely fruity:

  • Strong flavor soups (ribollita, spelled …)
  • Salads (chicory, arugula …)
  • Cooked vegetables strong taste (turnips, cabbage …)
  • Chickpeas and beans
  • Raw artichokes