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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