Special thanks to the ProudItalianCook blog for the reviews of Olio Verde Novello, Vicidomini Pappardelle, and Villa Cappelli Asparagus. Take a look at her photos!

Photo: ProudItalianCook blog

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Villa Cappelli Olio Santo

A lovely chile infused exttra virgin olive oil

We were mentioned today in the Washington Post Express Night Out.  Unfortunately, they didn’t mention the great products we sent for review! 

We sent Muraccio Extra Virgin Olive Oil from Lazio, as well as Olio Santo extra virgin olive oil from Villa Cappelli in Puglia, and the Canonica Verde Umbrian Spice Blend, from a producer based in Umbria.  For the article, we suggested the Muraccio combined with the Umbrian Spice Blend, and also featured the Villa Cappelli Olio Santo, as a beautiful example of an infused oil, ready for dipping. At least you now know.

And, let us know if you agree with the first sentence of the article! (Hint: We think you can).

Washington Post Online

Washington Post Online

We’re thrilled with today’s mention ~ Olive Oil with Pedigree ~  in the Washington Post food blog, All We Can Eat!

It was so fun to be interviewed by Jane Black, and even better to see the story in pixels.

She did a great job with our focus on the best Italian extra virgin olive oils and pantry products. Kudos to San Damiano, Olio Beato, Olio Verde, Marfuga L’affiorante, Villa Cappelli and Casa Forcelli Mostarda!

Villa Cappelli Extra Virgin Olive Oil

Villa Cappelli Extra Virgin Olive Oil

Our friend Kirk Leins has a great and useful site, Notimetocookdinner. We recently had fun with the “Chocolate Olive Oil Cake” discussion and  participated by test-baking the cake with Villa Cappelli Extra Virgin Olive Oil from Puglia. The cake rose beautifully and evenly, and resulted in a moist cake with a great texture.  There were rave reviews both in the office and at home. Simply, divinely, spectacular! Give it a try. You’ll find the discussion and recipe here.