How we choose: behind the selection is a profession
Giovanni Imperato has worked in fine food and wine for over 25 years, serving shops and restaurants. Eccellenze Enogastronomiche makes that selection available to everyone.
Journal
The Eccellenze Enogastronomiche Journal: what you need to know to choose, store and use the products well.
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Colatura di alici: what it is, how to use it and how to choose it
Colatura di alici is the liquid that anchovies release as they mature under salt. What it really is, how to use it in the kitchen and what the Cetara designation says.
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Extra virgin olive oil: how to read it, taste it and store it
What distinguishes extra virgin from virgin, what “cold first press” means and how to store oil at home, even in a 5-litre tin.
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Italian food gifts for Christmas: panettone, pantry and cellar
How to put together a gift from the products of the selection, what the law says about panettone and colomba, and what to know about bottles given as gifts.
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Taurasi, Fiano di Avellino and Greco di Tufo: the DOCG wines of Irpinia
What DOCG means, the difference between Aglianico and Taurasi, and what the specifications of Taurasi, Fiano di Avellino and Greco di Tufo provide for.
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Wine and food pairing: how to choose a wine from Campania
Two simple principles for pairing, the pairings suggested by the Irpinian consortium for Taurasi, Fiano di Avellino and Greco di Tufo, and serving temperatures.
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Fagioli di Controne and Cicerale chickpeas: how to cook them
What the Controne bean and the Cicerale chickpea are, why dried pulses must be soaked and thoroughly cooked, and how to store them.
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Magnum, Ebano and Rosae rice: risotto, black rice and pink rice
How rice is classified by law, what Magnum, Ebano and Rosae are, how to cook them and how to store them.
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How to read the label of a regional speciality and how to store it
What a food label shows, the difference between “use by” and “best before”, what PDO, PGI and PAT are, and how to store opened products.