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This olive oil has been sourced from the green valleys of Umbria,
where the land gives to its olives a fruity and fragrant flavour, more
delicate in taste than the oils from further south. Melchiorri has been
present on the market for over 40 years; its oil is obtained through
careful selection and cultivation of the olives. The harvest is still done
by hand and the method of production follows the old tradition of the
olive squeezing through a granite millstone. The end result is therefore
a full-bodied unfiltered oil with an intense fruity flavour suitable to any
application from salads, fish, vegetable, and pasta through to meats
and game.
Goat’s Cheese and Olive Oil Bruschetta
Ingredients:
5 thick slices of crusty home made bread
250gr of salty goat’s cheese
1/5 cup of extra virgin olive oil
Freshly ground black pepper
Mixed olives to serve
Method:
Brush the bread with a little olive oil and char-grill until golden and crispy.
While bread is still hot, top with a large piece of the goat’s cheese
ground lots of black pepper and finish with pouring an abundant amount
of top quality Extra Virgin Olive Oil. Arrange on platter with a bowl of
mixed olives.
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