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HOW TO RECOGNIZE THE BEST ITALIAN OLIVE OIL

Monday, September 30, 2019

In the ancient times olive oil was known as the "golden liquid". Athlets used to massage their bodies with olve oil, which was used as a medicine and even a magical potion. Olive tree were symbol of abbondance and peace. It has been always an important ingridient of the Mediterranean cuisine. The first evidences of the the olive oil production date back to the 4000 BC and the most important written document which regulated the commerce of this precious product is the Hammurabi code (2.500 BC). The Romans planted olive trees in all territories of the empire and established that taxes had to paid with olive oil. They also classified olive oil according to the different types of pressing. After the falling of the Roman empire and untill the IX century the olive trees farms were abandoned because of the barbarian invasions. Lateron the plantations were reintroduced by the benedectin monks. In the XIV century Italy became the major olive oil producer in the world with the greatest variety of different olive trees species.

Today Italy boasts 360 cultivars and 41 PDO certified olive oils. Unforuately, there are many forgeries and frauds. I wish to share with you a short guide to distinguish the best and authentic olive oil:

1. Price:

Quality olive oil is expensive. Don't buy low cost olive oil and read carefully the lebel. PDO certified olive oil must show the special seal and indication of olives provenience, area of production, bottles produced and expiring date.

2. Extra virgin olive oil

It's the finest one. It has only 1% of acidity. Extra vergin olive oli comes from the first or second cold pressing at a temperature of maximum 27C which keeps the organoleptic characteristics.

3. Organic olive oil

It's the purest one since producers can't use pesticides. The production is limited.

Olive oil is a great and fundamental ingredient of the Mediterranean diet. It is versatile, it can be used raw or cooked, well digestible and  recommended for low fats diets.

My favourite local olive oil is the Nobildrupa produced in Brisighella one of the most charmimg and best preserved medieval villages. It is produced from 100% Ghiacciola olives. These particular olives are the latest ones. The harvest usually starts at the end of November before the cold. This oil whose production is very limited, boasts a very low acidity, it is rich in vitamins and it's characterised by a slightly bitter flavour. 

If you are visiting Italy in these days you have the great opportunity to see the olives harvest, the olives pressing and taste the new oil! Amazing!

TASTE BOLOGNA IN AUTUMN: WHAT YOU SHOULDN'T MISS!

TASTE BOLOGNA IN AUTUMN: WHAT YOU SHOULDN'T MISS!
Monday, October 21, 2019

Autumn in Bologna is one of my favourite seasons, maybe because I was born in October.

There are unique elements, colours and smells, which characterize this season: the warm brown of the fields, the red of the tree leaves and pomegranate, the orange of the persimmons, the particular sunset pink light, the morning white haze, and the sense of wait.

This is the time of the roasted chestnuts, the new wine, sweet polenta, Porcini mushrooms, truffle and pumpkin tortelli!

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TOP 10 THINGS TO DO IN BOLOGNA AT CHRISTMAS TIME

TOP 10 THINGS TO DO IN BOLOGNA AT CHRISTMAS TIME
Sunday, December 9, 2018

Bologna offers plenty of things to do at Christmas time. Here are our suggestions to live the soul of the city like a local.

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10 GOOD REASONS TO JOIN A FOOD TOUR DURING YOUR ITALIAN VACATION

10 GOOD REASONS TO JOIN A FOOD TOUR DURING YOUR ITALIAN VACATION
Wednesday, January 17, 2018

A food tour is the best way to get immersed in the culture of a city. When travelling anyone should join a food tour, the best way to explore a city, eat like a local, not a tourist. Here are 10 good reasons to try a food tour on your next Italy holiday and taste the real Italian food.

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RIMINI: WORLD CAPITAL CITY OF GELATO

RIMINI: WORLD CAPITAL CITY OF GELATO
Sunday, January 14, 2018

From January 20 to 24 2018 Rimini will be the undisputed world capital city of gelato. The 39th edition of Sigep International Fair of Gelato & Pastry will host also the 8th edition of the Gelato World Cup, the 2nd edition of the Pastry Queen competition, and the Italian Barista Championship.

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