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.
Guides
How to read a label, how to choose and how to store traditional food products.
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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.
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Tuna, tonnetto, ventresca and anchovies: how to read the jar
The difference between red tuna and yellowfin tuna, what “tonnetto” means, what ventresca is and how to tell salted anchovies from those in oil.
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Semolina pasta: the label, bronze dies and how to cook it
What “durum wheat semolina pasta” means, what the PGI Pasta di Gragnano is, what the research says about the bronze die and how pasta is cooked.