Coffee culture brewing in Columbus

25 April 2012 TN 4 Year 4

Decaffeination is done using several various processes

Is decaffeinated coffee a fairly new innovation? The first decaf cup of coffee was actually produced commercially way back in 1903

02 April 2012 TN 4 Year 4

The best oils for sauces

Choosing the proper oil requires balancing the fruity notes with the texture, the fluidity, the equilibrium and the intensity of the bitter and spicy notes

02 April 2012 TN 4 Year 4

Men of the Food & Wine Festival

19 March 2012 TN 3 Year 4

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