• ISBN13: 9781908310200
• Binding: Paperback
• Subject: N/A
• Publisher: Palidano Press
• Publisher Imprint: Palidano Press
• Publication Date: July 1, 2016
• Pages: 72
• Original Price: USD 25.0
• Language: English
• Edition: N/A
• Item Weight: 195 grams
• BISAC Subject(s): Specific Ingredients / Herbs, Spices, Condiments

This is the first emotional guide to the best Italian Extra-Virgin Olive Oils. The best of the best tasted and rigidly evaluated. Italy, among the regions of the Mediterranean, is historically known for the best and most refined production of olive oil. This leading position is recognized worldwide, even though we still appreciate the superb Greek and Spanish productions. Among the Italian regions that produce oil, that is to say the majority of them, Tuscany is by far the most represented in this guide. There is no doubt that Sicily, Apulia, Basilicata and Umbria are giving an excellent contribution to the production of quality. In fact, on these pages you will find a few exceptional oils that come from those regions. Nevertheless, in terms of the selection of the cultivar, productions for purity, biological productions and productions with low acidity, Tuscany is second to none. To this we might add that the decisive taste - often slightly spicy - combined with a delicate bitter after-taste make it a must both for the cultivators of the Mediterranean diet as well as for the lovers of award-winning haute cuisine.