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Blog posts tagged with 'extra virgin olive oil'

The Mixed Grill

The mixed grill is a way to enjoy time together, not only in Italy, but in many anglo saxon countries, too. Organising a barbeque in the garden is a fun time for all families. Even a mixed grill can give great satisfaction, no matter how simple the cooking is. Grilled meat can be enriched by adding bruschette to the equation, prepared with extra virgin olive oil with one of our various patěs on offer in Anna’s online shop.

The mixed grill is not only for meat lovers, but a vegetarian can also enjoy the goodies that the grill has to offer. First of all, grilled vegetables are delicious when they are cooked well and seasoned with extra virgin olive oil, salt and pepper.

Not only vegetables are available, however, we can add wonderful bruschette that can be served with artichoke, asparagus or truffle patěs.

Around the barbeque, the whole family can reunite, no one excluded, the barbeque is not only for lovers of meat!

Balsamic Vinegar: Mario's touch of class

The Italian cuisine is considered a poor person's cuisine, our Mediterranean diet, famous throughout the world, is as simple as can be whilst containing all of the vitamins and nutrients for good health. We say "you are what you eat" and I believe that to be so. Not only this, but I am always for the opinion that it is the quality of the ingredients that makes the great difference, not only in food that is good for our health but also determines if food is or isn't named high quality cuisine.

With my passioneitaliana.com colleagues, we ponder upon many a discussion about products, which are made in Italy, about the theory that our land should be treated as gold as it is that, which gives us our produce. These meetings usually come about around a dinner table, and each of us brings a speciality from our own shop. Just the other day I decided to prepare a series of bruschettas, with my spiced oils as condiments, I obtained real particular and tasty flavors, with oil and garlic, chilli, Tropea onions and capers, all with two tablespoons of extra virgin olive oil added and balsamic vinegar from Modena.


I am not here to tell you what my colleagues Elena, Aldo, Anna and others brought to the table... I'll tell you only that Luigi made a keynote on red wine from Montepulciano and... Obviously we drank it!