The extra virgin olive oil and the real Neapolitan pizza

King of the Mediterranean diet olive oil has an undisputed nutritional value besides being a tasty topping for our dishes and it's one of the essential ingredients if you want to taste the real Neapolitan pizza. The European Committee for geographical indications, protected designations of origin and specialty products, has determined that the real Neapolitan pizza will be protected from the EU against imitations and fakes. In other words, the Neapolitan pizza has obtained European recognition of the traditional specialty guaranteed (TSG) and is important because in the middle of the Italian pizza using ingredients imported from abroad. TSG Neapolitan pizza, as established by the Coldiretti, "will have among its essential ingredients tomato, mozzarella TSG, extra virgin olive oil and oregano and have a diameter not exceeding 35 cm, the cornice of 1 to 2 cm and a consistency with soft, elastic and easily foldable". This will avoid the risk of eating a pizza made with tomato Chinese, Ukrainian or Canadian flour and Tunisian or Spanish olive oil.

How to recognize a good italian olive olil

The extra virgin olive oil is the true protagonist of the "Mediterranean diet", so healthy, easy and full of natural flavors. Italian cooking enhances the characteristics of an oil of high quality. We advise you to taste extra virgin italian olive oil following our little advice.
Look at the bottle, transparent if possible, allowing you to admire the content.
Try to unscrew the cap and smell: ..... olives, olive harvest in the present in almost all regions of Italy and immediately pressed in mills.
Let go the extra virgin oil from the bottle little by little, to appreciate the right density and the color gold. E 'is the time of the meeting, the party, in which the flavors of the dishes are enriched. It 'the time of discovery of a natural taste, true, authentic, original ... a pleasant surprise to serve up something genuine. Pour slowly, for example, on toasted bread with tomato and oregano, or on a fresh salad, or rather on a simple slice of bread fresh from wood-burning oven. And so that they can appreciate the taste fruity, low acidity and a pleasant smell of fresh olives which characterize the true extra virgin oil. Cotto, then, will enhance legumes, vegetables, tomatoes, becoming the undisputed star of your kitchen. The genuineness, the lightness and fragrance make the extra virgin olive oil is essential in any type of diet and essential for the maintenance of a perfect fit.
Here are some rules that guide can help identify the many facets of a virgin olive oil.
1) Look carefully at the oil against the light, waving it in the bottle evaluating the fluidity;
2) Pour the oil into a glass, about a cucchiaio.Inutile too much that instead of improving the taste it gets worse;
3) Smell the champion trying to capture all the sensations pleasant or unpleasant;
4) warmed with the palm of your hand to release and enhance the volatile aromatic components, assuming the oil aspirated with a slow and gentle suction first, then more vigorously, in order to vaporize in the mouth, bringing it into direct contact with the taste buds;
5) Making rest a little mouth, slowly move your tongue against the palate;
6) Re-draw with the tongue against the palate and lips half open;
7) Repeat from step 4 several times, keep the oil in your mouth at least 20 seconds;
6) Eject the oil; Continuing to move the tongue against the palate, carefully consider the feelings back and scent. The recommendation can be made more alive than a novice taster is to have absolutely no hurry to expel the oil, but be calm and quiet, trying to save the greatest number of impressions. The first samples will be important to learn to become familiar with the vocabulary of the virtues and defects, which is practically the ABC sensory analyst is very useful to others attempting to describe their feelings, trying to focus on a common communication method .
Do not try to identify the oil tastes strange, no one will ever give a glass of oil, its only function is to be a valuable support to our foods.
The sampling techniques must be assessed by following some general rules of conduct:
• Do not smoke at least 30 minutes before the tasting
• Do not use any perfume, soap or cosmetics which could linger until the time of the test
• Not having eaten any food, at least one hour before the tasting
• Ensure that their physiological and psychological conditions are positive, such as not to compromise the analysis

Italian Olive Oil: shop online

The usual Christmas baskets, the usual bottle of sparkling wine and the usual panettone. Looking for a more original idea for this Christmas? So why not think of nice italian oil packaging and original variations like truffle oil, oil with porcini mushrooms, bruschette oil, puttanesca oil, lemon or orange oil or even inoil.Oliogargiulo is an 'e-commerce dedicated to the sale of extra virgin olive oil that is produced by the mill Gargiulo on the hills of Sorrento and has obtained, thanks to manufacturing techniques used, the brand DOP. It is therefore a guarantee of taste and quality.You can buy olive oil online that you like and choose the most suitable gift box to your needs. A good olive oil with Sorrento's lemon ideal for salad dressing and giving it a different taste, a truffle oil to give your dishes a taste more refined, organic olive oil or Syrrentum, the most prestigious extra virgin olive oil produced by the mill.

Olive Oil Dop Sorrento Peninsula: history and production

Olive oil , the main cooking oil in countries surrounding the Mediterranean Sea, takes on different characteristics depending on the area of production.


The Sorrento Peninsula is characterized by climate mediteranneum, from volcanic soil, from traditional terraces, all right conditions for the cultivation of olive trees dating back to ancient times. Punta Campanella was dominated by a temple sacred to the goddess Minerva and the pilgrims bought the oil on the spot to make it available to the deity who already was considered by the Greeks invented the olives and oil. They are in 13 countries in the Sorrento Peninsula and of "Monti Lattari", and the island of Capri, to be the area of production and work ' olive oil DOP of the Sorrento peninsula. The olive harvest in olive groves, which extend on terraces sloping down towards the sea, is strictly by hand and must be made no later than 31 December each year. Milling, however, must be made no later than the second day of collection. The oil, which thus obtains, has a color from green to straw yellow, more or less intense, a smell of fruity olive oil and herbs and a sweet taste with a slight feeling of bitter and spicy. In addition to the renowned extra virgin olive oil dop you can buy delicious varieties: lemon olive oil of Sorrento, spicy oil, truffle oil.

Best italian wine: Chianti DOCG

Wine is one of the jewels of the Italian gastronomic traditions. Chianti, in particular, is one of the most famous and appreciated Italian wines in the world;it is a red wine and it is produced in the hills of Tuscany and has obtained the Denomination of Origin Controlled and Guaranteed. The specification establishes the conditions and requirements necessary for a wine you can carry the DOCG Chianti Classico: • operations of vinification, storage and bottling can take place only within the permitted grape varieties: Sangiovese, Canaiolo black, Trebbiano and Malvasia; • allowed a slow secondary fermentation of wine with grapes drawn off just a little 'faded; • can take the status of Reserve when subjected to aging for at least two years; • can be sold and consumed only in glass containers, in the typical Tuscan flasks or bottles of "bordolese" type; • the color should be bright ruby, the semll should be intensely winy smell and taste should be balanced, dry and slightly tannic; • the alcohol content must be at least 12 degrees for the young wine and 12.5 for the Reserve. This is the Chianti italy wine and fits perfectly with the flavors of Tuscan cuisine and, in particular, with grilled red meat here that require medium-bodied wines.

Lemon flavoured oil cake, typical taste of Sorrento

This cake, along with milk, coffee and fruit is the star of the Mediterranean-style breakfast, and tradition does not use butter, but flavoured lemon oil.




Preparation:
Grease and flour a mold of 24 cm diameter. Prepare all ingredients and then turn the oven to 180 degrees. Put two egg yolks in a mixer with 150 g sugar when they are clear and foamy stir in the lemon peel and 1 coffeecup and half of lemon oil. Besides 300 g sifted flour, stirring with a wooden spoon,milk, about 2 coffeecups, but be careful that the dough does not become too liquid. Add two egg whites until stiff and add them to the mixture by spoonfuls, stirring gently. For the last a spoon of baking powder sifted. Pour the mixture into the mold and bake for about 30 minutes.
Decorate with hazelnuts flauvoured honey from Sorrento and now: have your healty and tasty Mediterranean style-breakfast.

Best quality cheese: Parmigiano Reggiano D.O.P.

Parmigiano-Reggiano, the classic and prestigious Italian cheese appreciated throughout the world for its excellent taste and high nutritional value. A pound of cheese is obtained from sixteen liters of the precious milk of typical area, great for content protein and vitamins, rich in calcium and phosphorus.


The producers of cheese are from Italian provinces of Parma, Reggio Emilia, Modena, Mantova and Bologna.
Parmigiano Reggiano is produced today as eight centuries ago, with genuine ingredients: milk, the fire and the rennet, with old methods, with the art and wisdom of the dairyman. And then naturally aged for two years and more.

The food lovers will appreciate the Parmigiano Reggiano cheese on each occasion. The use of Parmigiano Reggiano in the kitchen is truly unlimited from appetizers, grated on pasta dishes, omelettes, meat and fish, salads and even desserts. The ideal is to enjoy it together with chestnut honey and a glass of Italian wine Lambrusco.

Masseto: Italian wine collector

Italian wine has conquered foreign markets: I'Italian Wine Food Institute has revealed that for every bottle of French wine sold in the U.S. American consumers have purchased nearly three Italian wine. One of the most valuable Italian wines and researchers is Masseto, a rare example of Cru red wine, a Merlot Vinified that owes its grapes to a small vineyard of 7 hectares of whose name it bears. It was considered a real luxury item and also an economic investment so that fans from all over the world to try to win the auction. But Italian Wine Selection, wine shop online with a catalog of well-better than 1200 labels of Italian wines, it gives you the opportunity to buy it from the comfort of your home. So you can have in your cellar a wine collector and a "little booty." Masseto was born in the mid 80s in "Tenuta Ornellaia" on the Tuscan coast by the inspiration of Lodovico Antinori, now owned by Frescobaldi, and over the years has managed to hold its own against the best Italian wines. It presents the view with an intense ruby color and lively, on the nose with a scent of wild berries and mouth with a taste robust and challenging.

The old tradition of olive oil in South Italy

The tradition of olive oil in Sicily and Italy throughout the South has its roots in myth: It is said that the settlers of Magna Graecia were used to bring a gift to the goddess Athena amphorae filled with olive oil. The land of Campani and the rest of the South is ideally suited to the cultivation of olives. In the following centuries olive oil has remained the cornerstone of the Mediterranean diet, for its extraordinary organoleptic properties.


The oil of South Italy has become famous worldwide for his goodness and wholesomeness, keeps intact over the centuries, bringing forward the ancient methods of collecting and crushing. In Sicily, Puglia and Campania, the oil is still collected by hand, using long wooden stairs to reach the highest branches of olive trees. This allows the fruit to harvest the olives for their integrity and purity, avoiding contamination with other items that may be present in the ground and would make the smell unpleasant. Very important is the method of storage of olive oil, which must be stored in special boxes areata. The olives must then be subjected to crushing by a maximum of 24 hours of collection to preserve intact their purity. That said, it is clear that there are many mills capable of providing an industrial process, however, reflect the standards of tradition. That's why the South Italy, and not only in Sicily, is a widespread tradition of "buying oil from the farmer." But today you can buy olive oil on-line, assuring the same genuineness of the oil of the peasant.


Oil is produced Gargiulo skillfully combining old and new technologies, the result is a fragrant oil, ideal accompaniment to traditional recipes. Sorrento Oil on the site, dedicated to the online sale of oil, you can buy extra virgin olive oil, olive oil DOP and many other varieties of citrus oil as the oil of Sorrento, the truffle oil, oil with garlic and many other varieties, all to discover to enrich the best Mediterranean recipes.

The italian olive oil: the base of Mediterranean diet

Who says olive oil is the enemy of health and fitness? At the base of


Mediterranean Diet, dietary pattern of most industrial countries, there is precisely the ' extra virgin olive oil that being rich in natural antioxidants slows the aging process of cells and also plays a protective role for our organization.


And not only! The olive oil is known as the most digestible of fats, As characterized by 75% from monounsaturated fat, and 9% from polyunsaturated fat ones to avoid a health-conscious diet and body. The monounsaturated instead stimulate the production of bile and aid digestion by increasing the immune system.


So many reasons to enjoy the olive oil: stimulates metabolism, promotes digestion, prevents cardiovascular disease, eliminate toxins and prevents skin dehydration


So we should not feel guilty if one wants to a good bruschetta topped with olive oil virgin and fresh tomatoes. And for those who are not satisfied with the lemon oil , truffle or spicy oil with the taste for novelty that makes them even more good.


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