It is not yet the right season, but we want to start talking about our extra virgin olive oil by tackling the "quality" discourse.
At the laboratory level how is the goodness of extra virgin olive oil established? Well there are specific factors that identify the characteristics of an extra virgin olive oil and we list them in this article that we have shared and that we think is very interesting: The good quality EVO oil (follow the link).
Enjoy the reading!
The celebrations will continue throughout 2018, but it is with this photo of Fabrice Gallina that we want to summarize what has been our history in these 120 years: a laid table, ready to welcome our guests and friends in our big family, that year after year evolves and gets bigger.
2018 WINE HARVEST has begun!
It's true, it's very hot on the land but the white grapes are ripe so let's go with the harvest!
We must be really happy: 2018 Malvasia istriana and Vitovska are said to be remembered for their taste in the history books and we cannot but exult "in this year which is so special for our 120° activity anniversary. May this augure well!
is Parovel extra virgin olive oil, designed for refined and sought restaurant businesses. Many people have already liked it since its presentation in March.
Among the many restaurants that offer it there is Al Pescaturismo, the first Italian ittiturismo, in Villaggio del Pescatore - Trieste. You find it accompanied by delicious fish dishes served by the sea.
Delicious, fresh, easy and quick to prepare in the summer without having to heat up in the kitchen: the recipe for mazzancolle shrimps and aioli sauce with Mackè extra virgin olive oil can be found in our summer Recipe book along with many other proposals!
And to drink? Well, of course, a fresh Vitovska Barde or a white Visavì!