Wednesday 18 July 2018 - Director LUIGI CARICATO - staff@olioofficina.net

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When oil meets food

The pairing rules, a sensorial voyage exploring different ingredients. The new issue of OOF International Magazine, spring 2018. Only for you, here is a preview of the table of contents including all articles

OO G

When oil meets food


Quarterly magazine, spring 2018, year 2, issue 4


Index 04


Artists for oil. Liquid Gold, by Pia Taccone

Portraits in oil. Stars at Olio Officina Festival 2018, by Gianfranco Maggio

Editorial. What happens when oil meets food?, by Luigi Caricato

An homage to Gualtiero Marchesi, the noble father of Itaian cuisine. When it is called oil

In the living heart of words. Looking up the word abbinamento, by Daniela Marcheschi

Studio Pace 10. Daily beauty

Notes on the concept of pairing, by Lorenzo Cerretani and Rosalia Cavalieri

Pairing by concordance, by Lorenzo Cerretani

In praise of bitter, piquant oil

EVO is a gourmet fat, by Mauro Meloni

The pairing rules, by Luigi Caricato

Pairing you off with a flavoured oil, by Maria Carla Squeo

Tell me what you eat and I’ll tell you which oil to choose. Food pairing with high quality seed oils, by Marina Solinas

Using olive oil in cooking, by Lorenzo Cerretani

Frying with Olive Oil, by Luigi Caricato

Extra virgin oil? Drizzled over freshly-baked pizza, by Gino Sorbillo

The recipe. Mozzarella with drops of golden oil on a Piccadilly tomato purée and broccoli florets with almonds, by Giuseppe Capano

The right oil for mayonnaise, by Lorenzo Cerretani

When olive oil is in a jar, by Agostino Sommariva

Oil cannot stay single for life, by Laura Turri

The use of oil in cakes and pastries, by Giuseppe Capano

Interview with chef Enrico Derflingher. My olive oil menu, by Luigi Caricato

Interview with chef Viviana Varese. The importance of using the right fats in the kitchen, by Giuseppe Capano

Producers’ business cards

Books to feed the mind

Rankings. The top ten articles (in our opinion) published on research into food/wine and food/oil pairing. The selection top ten articles (in our opinion) published on research into the use of various formulations of olive oil, by Lorenzo Cerretani

In praise of sweet delicate oil

OO G - 29-04-2018 - All rights reserved

Luigi Caricato
EDITORIAL

LUIGI CARICATO

DIXIT
TASTE
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

COOKING
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

WEB
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

OO VIDEO

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