Tuesday 23 July 2019 - Director LUIGI CARICATO - staff@olioofficina.net

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knowledge > gastronomy

Frying, in all its forms

Frying is a cooking method dating from the dawn of human civilization. Back then, Man discovered that the chemical and physical nature of fats caused a rapid accumulation of heat, with stunning results in term of crispiness and flavour

Luigi Caricato

Frying, in all its forms

In dictionaries, the verb “to fry” has many meanings, all however linked to the act of cooking in a pan over direct heat, using oil or other fats. From the Latin frigere, frying, according to Dizionario italiano ragionato, an Italian dictionary compiled by Angelo Gianni, it is “typically one of the tastiest and widespread ways of cooking food”. Indeed, it is such a popular cooking method that it is present in many idioms and phrases.

We go from the exasperated, if rather quaint, exclamation “Go fry an egg!” to the more drastic “frying someone”, the underworld expression for executing a person on the electric chair. One can “fall out of the frying pan and into the fire”, hence passing from a bad situation to an even worse one. “To have bigger/better fish to fry” means having more important business to attend to. Less common perhaps is the phrase “language that would fry bacon”, meaning curse words and swearing.
Someone is said to be fried when he or she is either drunk or intoxicated from drugs, particularly LSD, or more simply, exhausted. In the field of computer technology, the term usually refers to smoke-producing hardware failures.

Whether widespread or more localized, common or archaic, these often colourful expressions all derive from old sayings and aphorisms... small fry, perhaps, but quite intriguing.


Luigi Caricato - 16-08-2015 - All rights reserved

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato


The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo