Wednesday, February 9, 2011
Olive Oil and La Cucina Italiana...
per ogni sorriso che ti fa star bene,
per ogni sogno che vorrai realizzare,
per ogni bacio che ti scalderà il cuore.
per ogni momento speciale.
(nella nostra compagnia)...»
*Mon lieu de naissance...
Lying between the Apennines and the Tyrrhenian Sea, Lazio (or Latium) is a varied region of volcanic lakes, ravines, mountains, vineyards and olive groves. Before the rise of Rome, it was populated by the Etruscans and various Italic tribes, including the Latins, after whom the region is named. Besides rich archeological sites, Lazio also offers skiing and swimming and water sports in the lakes...
Population: over 5 million
All across the Italian countryside, you’ll find that the olive tree—that ancient symbol of abundance, longevity and peace—is just as much an integral part of the landscape as its luscious oils are a part of La Cucina Italiana. Dotting the hillsides in picturesque groves or popping up unexpectedly alongside a mountain road, the distinctive silvery green leaves and the large–gnarled forms are indelible symbols of Italian culture.
Italy is known worldwide for its diverse cooking traditions. Varying from region to region as you travel from the top of the boot to the toe, you’ll find unique specialties to try in each place you stop along the way. However, there are a few staples that bind together these countless local and regional dishes that form what we call La Cucina Italiana, one of the most fundamental elements being extra virgin olive oil. Without extra virgin olive oil any Italian kitchen would come to a grinding halt. This love of olive oil is what drives Italy’s Olive Culture, and the hard work of the yearly Olive Harvest and Pressing...
"Olive oil is used in countless ways in southern Italian cooking, and it is safe to say that without it you won't go far past the antipasto without it. It is tha base for almost every pasta sauce, and is used for frying all types of vegetables as well as those tasty arancini (rice balls) and polpette (meatballs)..."
Notre vin maison
Our house wine
Lazio’s rolling countryside, blessed by ample sunshine on fertile volcanic soils, appears naturally suited to the production of white wines based on various types of Malvasia and Trebbiano grapes that flourish in the area.
There are five provinces in Lazio, each of which has a long and varied wine tradition. Wine production has taken place here since ancient times. While the wines the Romans were drinking 2,000 years ago were quite different from those we drink today, by the middle ages the hills around Rome—the Castelli Romani—were already famous for their white wines made on its rich volcanic soils of the region. These were traditionally abboccato, pleasingly soft, though not so sweet as to overwhelm the flavor of food. They were easy, everyday wines not designed to last long or travel far. Not quality wines, essentially, but nonetheless delightful.
Rome’s region is naturally linked to white wine, from Frascati and Marino to the other golden-hued easy bianchi of the Castelli Romani area, as well as to the fabled Est! Est!! Est!!! from the northern Lazio town of Montefiascone (a town whose appropriate name is the coupling of the Italian words ’hill of the large flask’).
Le Frascati Fontana Candida est l'un des exemples classiques de bon vin à un prix honnête. Un vin élégant qui se distingue par son parfum subtil de fleurs. Sec et droit en bouche, il peut être utilisé avec un plat de pâte, comme un plat de spaghettini aux petites palourdes
(strictement Al Bianco «blanc»).
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Pour profiter des moments de la vie quotidienne,
Pour ralentir et pour savourer de bons aliments frais,
Pour prendre le temps de partager avec famille et amis..."
ou entre amis...
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