February 2009


A selection from Tenuta di Ferento

A selection from Tenuta di Ferento

FoodandWine.com is featuring a very creative piece matching sauces and wine. They’ve selected Tenuta di Ferento’s Merlano Black Olive Pate (aka Tapenade) from Olio2go as a great pairing with Zinfandel. You can read the article here. It’s also on page 133 of the March 2009 print edition. Complete with photos!

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The March 2008 Food & Wine magazine caught our attention with a great cover and “An American Chef’s Easy Italian Recipes”.  The story begins on page 28 with “How to Cook Like You Own an Italian Villa”, a quick gastronomic tour of Umbria with Matt Molina, of LA’s Osteria Mozza….associated with La Brea Bakery, Nancy Silverton, Mario Batali, et. al. There are nine recipes, and eight of them use Extra Virgin Olive Oil.

Here are Olio2go’s Umbrian recommendations for the olive oil paired with each recipe:

A fine Umbrian extra virgin olive oil

A fine Umbrian extra virgin olive oil

Salt Roasted Shrimp  — Canonica Verde Novello

Umbrian Lentil Stew with Olive Oil Fried Eggs — Il Frantoio Amelia

Pan Seared Pork Chops with Green Peppercorn Sauce — Sportoletti Organic

Balsamic-and-Rosemary-Marinated Florentine Steak — Marfuga L’affiorante

Giant Grilled Hunks of Bread — Canonica Verde Novello

Watercress, Avocado, and Walnut Salad — Sportoletti Organic