5 food pairing ideas with Top Quality Italian EVOO
EVO oil is the perfect companion to delicious Italian dishes. In fact, good Italian food demands using good olive oil. Let's explore 5 Italian dishes using top Italian EVO oil.

Extra Virgin Olive Oil (EVOO) is a cornerstone of Italian cuisine, adding complexity and depth to a myriad of dishes. Among its many uses, pairing EVOO with Italian food is particularly satisfying, as it enhances the flavor profiles of the dishes and contributes to their authenticity.

Let’s delve into five unique pairings of EVOO with Italian dishes, each showcasing the nuanced flavors of Fontana Rosa Fratelli Ferrara and Intosso Tommaso Masciantonio’s oils.

1.Classic Caprese Salad: This iconic Italian salad combines tomatoes, mozzarella, and fresh basil, finished with a drizzle of EVOO. The richness and fruitiness of Fontana Rosa Fratelli Ferrara’s oil create a harmonious symphony with the fresh tomatoes and basil, elevating this salad to a gourmet experience.

2.Bruschetta with Ricotta and Honey: This sweet and savory bruschetta variation features creamy ricotta cheese drizzled with honey, topped with a hint of salt, and finished with a flourish of Intosso Tommaso Masciantonio’s peppery oil. The sharpness of the oil complements the richness of the ricotta and the sweetness of the honey, resulting in an indulgent treat for the taste buds.

3. Panzanella Salad with Grilled Vegetables: Panzanella is a Tuscan bread salad featuring chunks of stale bread, tomatoes, cucumber, red onion, and bell peppers, all doused in a generous amount of EVOO. Adding Fontana Rosa Fratelli Ferrara’s oil amplifies the vibrancy of the vegetables and bread, creating a truly memorable dish.

4. Pasta with Pistachio Pesto: Swap out once in a while the classic ragu pasta for a pesto with pistachios and grana padano. The oil’s herbaceuous notes dance alongside the herbaceuous pistachio. We have tried this pairing but using pizza by master pizzaiolo Giuseppe Cortinovis during our last event at the Italian Trade Commission in Vancouver.

5. Sautéed Greens with Cannellini Beans: A hearty side dish, this recipe calls for kale or spinach sautéed in Fontana Rosa Fratelli Ferrara’s oil, combined with cannellini beans, red pepper flakes, and a splash of white wine. The oil enhances the earthiness of the greens and beans while providing a luscious backdrop for the spice.

The beauty of EVOO lies in its ability to enhance the natural flavors of ingredients without overpowering them. Whether drizzled over a salad or sautéed with garlic, Fontana Rosa Fratelli Ferrara and Intosso Tommaso Masciantonio‘s oils are indispensable companions in the kitchen, transforming everyday dishes into extraordinary culinary experiences. So, next time you’re cooking Italian, make sure to reach for the EVOO!

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