The ‘olive dolce’ or sweet olive is lightly brined and very fresh
This years olive oil harvest is finished. Here are some of our favorite links about the olives, this years harvest and the golden oil.
Elizabeth Minchilli shares her Umbrian olive oil harvest.
Listen to another harvest experience. This one in the Veneto.
Not all olives end up as oil. Read about the curing process and the conflict between science and tradition.
The ‘olive dolce’ or sweet olive is lightly brined and very fresh
It is new olive oil time in Italy – This website is filled with information on history and methods and towns to visit.
Herculaneum is often skipped for the better known Pompeii, Elizabeth Poveledo tells you why you should visit.
The annual chestnut festival near Lucca
New Olive Oil, The Origins of Carbonara, A Northern Twist on a Roman Classic and an Autumnal sweet
A twist on a classic Roman dish reinterpreted with a northern staple and to aid the Parmiganio-Reggiano cheese makers in Emilia-Romagna.
It is new olive oil time in Italy. Bruschetta is a wonderful way to savor these first, flavorful days.
Carbonara is a Roman classic, and there is much discussion about the history and originas of this famous dish. Here is another one.
This past weekend in Italy was the fesival of Ognissanti – All Saints Day. Emiko Davies shares an autumnal recipe.
From The Guardian – Read about the fascinating First Ladies of Rome
From The Australian Times – Five Italian must do’s
From Wandering Italy – An olive oil tasting
Lions and Gladiators
Take a virtual trip to the Venice’s Basilica San Marco
From Anneliese Rabl - Meet an Olive Tree in Tuscany
From The Telegraph – Romance in Rome
From The Telegraph - A Gelato Museum to Open in Italy
“The Gelato Museum will showcase the first written recipe, 10,000 photographs and documents and around 20 old gelato-making machines, including primitive, hand-operated churns made out of wood and iron…. “
From Conde Nast Traveler - Olive Oil Gelato in Florence
“ Olive oil, cheese, seasonal fruit, and grapes are some of Tuscany’s great draws so why not use them in the country’s famous gelato?…”
From Foodspotting – Katie Parla shares Her Rome Gelato Picks
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