To leave from november first is available the new oil.
For the purchase the reservation it is appreciated.

 

 

 

 

 
 
TYPICAL PRODUCTS//
Extra oil vergine of olive  
  Obtained from squeeze to cold with it blots some to stone from traditional method is caught up from one blend of olives of type Moraiolo, Leccino and Frantoio an oil from the green color with glares gold; from the yielded taste intense pleasantly bitters; just claiming squeezed; more harmonic to maturity.
Its employment sees it adapted: to raw on fresh and cooked vegetableses, toasted breads seasoned with garlic, olive oil and salt, soups, pulses, on meat or fish.		  
   
   
   
   
   
   
   
   
   
   
 
Aromatized Oil
  
 
Rosemary, sage and onion grass
  
     
 

Adapted much good on roast of meat or fish, above all finds an just coupling with the legumi with a beautiful plate of beans (Zolfini or Sorana), also with Pasta and beans, Passed of Chickpeas or Lucca's spelt.
Or the classic C or I spin of oil like says itself in Tuscany on cheeses to soft pasta of flavor neutral, type (volume or Growth) for assapore the perfume of the fragrant grasses..

  
   
   
   
     
     
     
 
Aromatized Oil
  
 
Basil
  
 
 
 
Guide for pasta seasonned with fresh tomato, for bruschette to the tomato, for soups of bread (type Panzanella) or with mozzarella or tomato, it is tasted the intensity of the basil on a fish cooked in simple manner with fresh tomato to dice. However always flat typically summer.
  
     
     
 
 
 
Aromatized Oil
  
 
Garlic and paprika
  
 
 
 
Best for seasonings of pasta particularly with spaghetti, to flavor pizza, crushed or bruschette.
  
     
     
     
     
     
     
     
 
Aromatized Oil
  
 
 
 
All our oil flavored can be gained also in the typical preparation from three ampolline.