September 2009

Sunday’s Los Angeles Times has a great How I Made It piece featuring noted chef, Mario Batali.  From his writings, we know he’s a big fan of olive oil in general and Capezzana in particular. Here are Olio2go’s favorite quotes from the Times piece:

Essential ingredient: Extra virgin olive oil. “I use it in just about every single thing I ever make, including desserts.”

Key to Italian cooking: “It’s less about the hand of the chef and more about the quality of the ingredients. The greatest dishes in Italian cooking have removed all that white noise and it’s all about that little noodle and the perfect peas and the Parmesan,” he said.

Vicidomini Eliche Cascarecce -- It's pasta!

Vicidomini Eliche Cascarecce -- It's pasta!

Around here we’re calling it “Vici”  (VEE-chee) — that’s the Vicidomini artisanal pasta from a family that’s been making pasta commercially since 1812. (Do I hear an overture?) Vicidomini comes to us from near Salerno in Campania — the land of buffalo mozzarella and San Marzano tomatoes! No wonder they have the best pasta. It’s well priced at $6.50 per 500 gram bag. Try it with a local olive oil such as Gargiulo’s Syrenum DOP Penisola Sorrentina 2008 or a Sicilian, Santisi 2008.