Tag: Italy

The best extra virgin olive oils in Italy 2024: the ranking – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


By popular demand, here we are at the ranking of best extra virgin olive oils of Italy 2024 as winners of the XXXII edition of the Ercole Olivario national competition. EVO oil is an important business, in fact. Perhaps not everyone knows that they exist in Italy more than 500 varieties of oil and that our country is on the podium of the major world producers, in second place, with 290 thousand tons in 2023 alone – important numbers for Yellow Gold. Over one million hectares cultivated with olive trees, present in practically all regions of Italy, each with its own characteristics, but in particular in Puglia, where half of Italian extra virgin olive oil is produced.

That said, it is more than reasonable to be interested in finding out what the best extra virgin olive oils in Italy. Excellent reference is the prestigious national competition called Ercole Olivario, organized by the Italian Union of Chambers of Commerce since 1992, which every year in Perugia gives the names of the best national producers and their flagship labels.

The best extra virgin olive oils in Italy: the 2024 ranking

The 12 awarded labels come from all over Italy, which represent the best productions in the country, which stood out in the two categories provided, Extra Virgin and Dop/Igp certified Extra Virgin Oils. Here they are award-winning labels for the 2024 edition as the best productions in Italy.

For the Dop/Igp Light Fruity category

1st Place – Batta DOP Umbria Colli del Trasimeno from Frantoio Batta, Umbria

For the Dop/Igp Medium Fruity category

1st place – Colleruita DOP Umbria Colli Assisi – Spoleto from the Viola di Foligno (Pg) company, Umbria

2nd place – Brioleum Garda Dop Trentino from the Brioleum farm in Arco (Tn), Trentino Alto Adige

3rd Place – Agrestis Nettaribleo DOP/BIO PDO Monti Iblei – Monte Lauro sub-area of ​​the Agrestis agricultural cooperative society of Buccheri (Sr), Sicily

For the Intense Fruity Dop/Igp category

1st place – Hirpinia Dop Irpinia – Colline dell’Ufita from the San Comaio di Zungoli (Av) company, Campania

2nd place – ORGANIC Bio Igp Toscano of the Frantoio Franci of Montenero (Gr), Tuscany

For the Extra Virgin Light Fruity category

1st Place – Molensis of the Marina Colonna company of San Martino in Pensilis (Cb), Molise

For the Medium Fruity Extra Virgin Category

1st place – Gangalupo of the Bisceglie Maria di Santo Spirito (Ba) agricultural company, Puglia

Semolina gnocchi with vegetable ragout, the taste of Italy at the table – Italian cuisine reinvented by Gordon Ramsay

Semolina gnocchi with vegetable ragout, the taste of Italy at the table



In the semolina gnocchi with vegetable ragouttradition mixes with originality, creating a simple first course, but irresistibly tasty. A gastronomic experience that celebrates the simplicity and authenticity of one original recipeinviting you to enjoy every bite with the enthusiasm of an unrepeatable culinary discovery.

Advice

When you lower the gnocchi into the pan, avoid overcooking them, draining them directly when they rise to the surface. Prefer the winter season to offer this goodness to your guests, when the vegetables are more aromatic and tasty, accompanying special occasions such as family dinners, lunches with friends or romantic dinners.



Brunello di Montalcino: the wine that made Italy unique – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


It’s the turn of the Brunello di Montalcino. There is no country in the world with so much richness and variety of productsnatural as the territory gives them or worked by expert hands in simple ways, which are ancient and at the same time the most contemporary. Continues voyage to discover our goodness, from the best known to the lesser known ones far from the production area. With Brunello di Montalcino, holder of prestigious records, our culture of food and wine remains unbeaten on the world podium of taste.

Brunello di Montalcino

From the 1865, the year in which Brunello di Montalcino debuted with the first vintage produced by Clemente Santithis Tuscan red continues to collect successes: it was the first Italian fine wine exported to the United States in 1930the first served at a reception between heads of state (the President of the Republic Giuseppe Saragat and Queen Elizabeth II) and the only one included among the twelve labels of the century according to the magazine Wine Spectator. Since 1966 it has been protected with the DOC and since 1980 with the DOCG (the first in Italy, together with the Vino Nobile di Montepulciano and the Barolo). The territory also played its part: in 1941 the first public wine shop for the sale of local wines was inaugurated in Montalcino, in 1948 a cellar opened its doors to visitors for the first time, giving rise to the development of wine tourism. Today, the Protection consortium brings together 219 producers and the hectares intended for the production of Brunello are 2100 (with a value of almost one million euros per hectare), spread across an area rich in biodiversity, with 50% of the land occupied by woods and 10% allocated to olive groves, without counting the pasture and arable areas; with almost 50% of the vineyards grown organically, Montalcino boasts a percentage three times higher than the national average. Who are the main admirers of Brunello? Stands out Italy, followed by the United States, Canada, Germany and Switzerland.

Brunello di Montalcino Identity Card

VINES – Sangiovese, in Montalcino called brunello.

CHARACTERISTICS – Has a lively garnet red colour and an elegant and complex aroma which recalls, in young wines, the small berries and the plum, the spices and the balsamic aroma. The taste is harmonious, persistent, structured, appropriately acidic and tannic. It is a wine that ages very well, even for decades.

SERVICE – Uncork it at 18°C ​​and choose large glasses to favor oxygenation; in the case of very old bottles, let it decant in the carafe for a couple of hours before serving it.

COMBINATIONS – With dishes based on red meat and game (it is excellent with wild boar), also seasoned with tomato, mushrooms or truffles. It goes well with mature cheeses, such as tome and Tuscan pecorino.

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