Millefoglie messicana -

As a child I was one of those girls that love to snack only with one thing: bread and oil.

In my house there were never snacks, frozen foods or soft drinks – rest assured that this did not make me a repressed teenager, nor a boring woman – and having to choose between a fruit salad or something more substantial – with all due respect to the fruit, which I now eat in industrial quantities, but then not yet completely delighted my palate – I choose for bread and oil.

Simple but delicious. The recipe for happiness, then as now.

And speaking of this, one of the customs that most satisfies me, among other ones very common in the United States and Northern Europe, but still too little Italy, is when at the restaurant next to the plate for bread, there is a little small bowl, for the oil tasting. The waiter comes and spills you a generous pouring into it, asking you if you’d likealso some drops of balsamic seasoned vinegar to emulsify.

But you say no, thank, and by the oil purist which you are, as a worshipper of cult of the “scarpetta”(tiny shoe) because with the elegance with which I do no one can do it,” you open the dances experimenting combinations with 45 types of bread you have in the basket
“God it’s so good with this black rye! Mmmmm … wait, try it with the walnuts one …! No! Wait! Feel like it pairs with the saffron ciabatta …. !! “. Your boyfriend then looks at you, and how your mother would tell you “enough now with all that oil, or you’ll eat nothing more.” But I’m not a beginner, all that oil opens me just a tad more in the stomach, it is to prepare room for the banquet and when it’s good, it puts me in absolute positive predisposition of mind towards the restaurant because, as my grandfather said, the buildings are judged from the foundation: if the oil is excellent, go figure the rest!

Now, try to imagine my delight when I had in my hands a certain bottle containing an oil product with low acidity (with oiliness average 15%), whose olives are harvested and selected by hand and that fully represents all the particularities of a groove tradition, in which it’s right to place any virgin oil is put on the market.

Add then that is produced in the lower Lazio, in an area rich in history and values related to the Roman with an enviable microclimate, and you’ll understand what I’m talking about the star of this post: the extra virgin ‘olive oil monocultivar Itranae, produced by Enrico De Marco farm.

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