Our Extra Virgin Olive Oil Manifesto
The hardest part of our job is to convey the authenticity of the products we select. It also happens to be the one the aspects that takes up most of our time and resources. A few years back (at the...
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The rules behind exellence. Tradional Balsamic Vinegar of Reggio Emilia
Quick question: how many times in your life have you seen a bottle of Balsamic Vinegar of Modena or heard something about it? And how many times have you heard of the Traditional Balsamic Vinegar of Reggio Emilia? Probably not...
Aria Chocolate Tart with Hazelnuts Praline
Chocolate galore? Yes, always This recipe has been a constant since it was showcased on the finale of the first edition of Masterchef Australia. It was a beautiful creation from one of Sydney's top restaurant, Matt Moran's Aria, by pastry...
Fresh Pasta. Granny's Style.
Witnessing our Italian Granny Josephine making fresh pasta was an incredibly special experience. That's one of those traditions that should never be lost and we feel very lucky we were there to grab all her secrets.You see, the hardest part...
Antico Frantoio Muraglia. Generations of Capatosta.
A capatosta, is a capatosta*. When an Italian decides that something has to be done in a certain way, it is very unlikely that they will change their mind. Most of the time, this will drive you completely bonkers....