South African Food & Wine Festival

19 December 2011 TN 12 Year 3

Each salad requires its special oil. A short guide to oil dressings

A new book about the matching oil-foods will be on the shelves soon. There are many oils on the market and not all of them are suitable for every food

07 November 2011 TN 11 Year 3

Seasoning for the palate and for the mind

Great expectations for the first edition of Olio Officina Food Festival in Italy, an event created and directed by oleologist Luigi Caricato. The date to save for chefs and zealous gourmets is end of January 2012, in Milan

05 September 2011 TN 9 Year 3

Oil is dear to Simonetta Agnello Hornby’s heart

In her last book edited by Sellerio, titled Un filo d’Olio, the half-Italian and half-English writer brings her land back, the old-time Sicily. In appendix the book presents the receipts of the author’s sister Chiara; we report here one of them

01 August 2011 TN 8 Year 3

How to combine high quality vinegars and foods

The world of vinegars is a world that still needs to be explored. Vinegars are widely consumed but they are barely known

01 August 2011 TN 8 Year 3

Vinegars in the kitchen? Pure health

All vinegars have significant health properties. Ancients had well understood it, to the point of including them in their time pharmacopeia. The list of popular remedies

04 July 2011 TN 7 Year 3

Grappa as ingredient for cooking

19 June 2011 TN 6 Year 3

Summer: time for salads. The oils in combination

It is not so obvious to combine the extra-virgin olive oil with the different raw materials used. Choosing the best dressing requires a good knowledge of oils

06 June 2011 TN 6 Year 3

How to prepare perfect steack sauce

12 May 2011 TN 5 Year 3

Oil and good food

At ”Olio Capitale” in Trieste, Italy, the first event of the project “Olio Officina”. Oil used to cook cannot be randomly chosen. The first class, with recipe, by cooking master Giuseppe Capano

02 May 2011 TN 5 Year 3

Wine sorbet

A curious and easy recipe that can intrigue and delight your guests’ palate

02 May 2011 TN 5 Year 3

Balanced and healthy cooking techniques

Simple substitutions to your recipes will help you dramatically decrease your intake of excess saturated and hydrogenated

07 March 2011 TN 3 Year 3

Fabio Tacchella: a life dedicated to culinary research

The creator of Fata, a special film used in famous Japan and United States restaurants, talks with us about his future projects and culinary philosophy. In his kitchen extra virgin olive oil has a key role

07 March 2011 TN 3 Year 3

Water and oil pastry at Alajmo’s

Last year Massimiliano e Raffaele presented the importance of the research at Calandre, which invest considerable resources every year. News? The substitution of butter with olive oil

07 February 2011 TN 2 Year 3

A pleasant gluten-free bread

Millions of Americans affected by celiac disease are unable to digest gluten, a protein in flour from grains such as wheat, barley and rye

03 January 2011 TN 1 Year 3