Archive for Ethnic_Italian

Olive Oil

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The best olive oil Amy and I have ever tasted was in a restaurant in Rome in spring of 2026. The owner told Amy it was this, which is not sold in the U.S.: Olio Extravergine di oliva Frezza Serie “Oro Fruttato”

Odore: Fruttato Erbaceo.
Sapore: Leggermente amaro e pungente
Densità: Intensamente corposo.
Colore: Giallo tendente al verde.
Caratteristiche produttive:
Terreno: Argilloso, esposizione sud, sud-ovest
Cultivar: FRANTOIO, MORAIOLO E LECCINO.
Estrazione: A freddo entro 24 ore dalla raccolta.
Stoccaggio: NON filtrato e decantato naturalmente in vasche sotterranee a temperatura costante di 5-10 c°
Destinazione d’Uso: Adatto a tutti i tipi di cucina, generalmente indicato per condire a crudo, esalta qualsiasi tipo di pietanza. Particolarmente indicato per il consumo di fasce di consumatori sensibili.
Conservazione: Evitare esposizione diretta e prolungata ai raggi del sole – Evitare la conservazione a temperature inferiori ai 5° e superiori a 30 C°
Scadenza: Mesi 18 dalla data di confezionamento.

— https://www.oliofrezza.it/product/oro-fruttato

Oro Fruttato

IN THE U.S.

The best oliv oil we have found was in Giuseppe’s Cucina Rustica — https://giuseppesrestaurant.com in San Luis Obispo.

They served it with slices of bread. To the olive oil, they had added grated parmesan, garlic, and a little balsamic vinegar (undetectable amount).

It was from Italy, called (from the label) Jewel of Tuscany: Super Tuscan blend made with superior quality extra virgin olive oil. Packed in the U.S. Ingredients: Extra virgin olive oil, vegetable oil. Distributed by Sogno Toscano Dream Inc., Tempe, AZ 85281. 1 Gal. .785 L., Item # 1000.19. Food service only. This product is not for Retail Sale.

They charged us $61.00 plus tax.

It is for $58.00 + tax and shipping here:

https://donatoonlinestore.com/products/jewel-of-tuscany-super-tuscan-blend?srsltid=AfmBOoo0PKLKtgQaDCxg4xilxq8VCaSUzmQ5Jxaw4UAsJxHO7EsVshXW

“Many chefs strongly recommend Jewel of Tuscany for sautéing, dressing, and for any preparation that requires a medium body high density oil with all the characteristics of an Extra Virgin Olive Oil including aroma, taste and light pepper in the aftertaste.”

Also here: https://www.gfifoods.com/5606015-sogno-toscano-extra-virgin-olive-oil-5606015

“Jewel of Tuscany blend has a very intense fruit bouquet with hints of baby artichokes and aromatic herbs. The aftertaste is characterized by a hint of spice. Jewel of Tuscany is truly a supreme quality Super tuscan blend made with the finest extra virgin olive oil. Throughout the year, we scour each unique region to select the best Italian cooking ingredients and cosmetics. This is valuable addition to what we cultivate at our estate in Bolgheri, Tuscany. All of our products are GMO-free and our suppliers are certified to distribute by the Food & Drug Administration (FDA) regulations.”

Posted in Ethnic_Italian, Ingredients

Pasta alle Vongole (Clam Pasta)

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Adapted from Salt Fat Acid Heat, p. 120, 300.

1 T salt
3 T olive oil
1 med yellow onion, finely diced, ends saved
3 sprigs parsley + ¼ c finely chopped leaves
2 lbs littlenecks, scrubbed well
2 garlic cloves, minced
1 t red pepper flakes
1 lb linguine or spaghetti
2 lbs Manila clams
juice of 1 small lemon
3 T butter
3 T olive oil + more for frying
3/4 oz Parmesan, finely grated (<1/4 c)

  1. Bring a pot of generously salted water (3/4 T in 3 quarts) to boil for the pasta.
  2. Heat a large frying pan over medium heat, add 1 T oil and the two ends (discards) of the onion, 3 sprigs parsely, and the littlenecks. Add ½ c water. Turn up heat to high, cover the pan, and let clams steam for 3-4 minutes until they open. Remove each one as it opens. Tap any stubborn clams and discard any that don’t open after 6 min. Pluck the clams from their shells and chop. Strain the cooking liquid through a cheescloth and set aside.
  3. Rinse the pan and set it over medium heat. Add 1 T oil to coat the bottom, then the diced onion and a pinch of salt. Cook until tender, stirring occasionally (about 12 min). Don’t let the onion burn. Add a splash of water if needed.
  4. Cook the pasta until 2 minutes short of al dente. Don’t drain it yet.
  5. Add the garlic and pepper flakes to the onion and sizzle gently. Before the garlic has a chance to brown, add the Manila clams and the clam cooking liquid. Cover the pan and turn the heat to high. As soon as the clams open, add the chopped littlenecks. Cook 2 minutes then add the lemon juice.
  6. Drain the pasta (saving a cup of the pasta water) and add it to the clams. Cook for 2 minutes until al dente.
  7. Add the butter, 1 T olive oil, and Parmesan, stir. Adjust the salt and liquid with pasta water (salty, but thickening) or regular water. If too salty, add more lemon juice or olive oil.
  8. Sprinkle with the chopped parsley and serve with crusty bread for soaking up the sauce (or olive oil).

Posted in Ethnic_Italian, Main Dishes, Sea food