Oil: The most ancient condiment in the human history
We don t have to be afraid of the growing production of virgin olive oil all around the world, we have to be afraid instead of the growing of bad quality oil produced who knows where and labeled as
olio di oliva vergine.
Let ‘ start with a tip. Look at the production date: The younger the better. Extra virgin olive oil does not age well. Check the date on the bottle and make sure you are getting oil produced during the last harvest. The shelf life of an extra-virgin olive oil is on average about 2 years, i Its life can reach up to 18 months, if it is stored properly. Oil needs a lot of attention: from the variety and quality of the olives, to the cultivation and harvesting processes, to the grinding and extracting methods. 
The blue IGP or PGI seal (Indicazione Geografica Protetta, or Protected Geographical Indication) is also a nice designation, but only guarantees that the extra-virgin oil is at least partially prepared, processed or produced within a specific region.Focus on taste.
Concentrate in the acidity levels rather than colour and remember that an oil to be graded as extra-virgin, it must have zero defects in taste and smell and more than zero in the fruity attribute. The extra-virgin can be reminiscent of almond, grass, pear, artichoke, tomato leaves… and many others flavors!
I was enchanted of my researches so I joined ONAO , (The National Organization of Olive Oil Tasters), the most prestigious school of oil tasting in Imperia, Ligury, and located in the historic Sasso Building, the former headquarters of one of Italy’s historic olive oil companies.right in the center of Imperia, one of the most important centres of olive oil in Italy. 
ONAOO,has gained the reputation to be the world’s first and leading school of the art of olive oil tasting, providing training, carrying out scientific researches, acting as an engine for a continuous process of education, and improving and the cultural integration of olive oil worldwide. At ONAOO tasters are continuously trained to experience, to make comparisons, and to give scores to mark it as an authentic virgin olive oil.
THE TASTING
The ritual stars with warming up a small oil sample of the product to be quantified , to make more difficult the taster are provided with several little glasses each of them with a different oil m often coming from different parts of the world, the ritual begin , the glasses are warmed up with the hands . the gently sealed and warmed up with the hands , a warmer temperature will enhance the oil fragrance and taste, 
Sniff, it, drink it and noisy leave air penetrate in the mouth in order to oxidase the fluid and spread it all over the mouth. feel the structure.
Taste bitter? Does it burn?
That is an effect caused from the polyphenols, and is NOT a bad thing..as Mario Amelio, scientific oil consultant says ‘the bitter, the better’.
Then the testers will fill up a profile sheet, noting the intensity of perception of defects that spans from muddy sediment, to vinegar acidity, to rancid flavor, to a taste of frostbitten olives.
Only one of them and …that ‘s a bad oil! 
Following the experts will indulge in the consideration of the intensity of perception of positive attributes. A ‘real ‘olive oil should score the right notes of fruity, bitter, and pungent levels. Oils are anonymous, no body knows the factory or the farm or the producer’s name. During my time at Onaoo, they have been served oils from Australia, New Zealand, Chile, South Africa and many Mediterranean countries. 
The experts of ONAOO staff, together with the community of ONAOO tasters and former students located throughout the world, help to foster social, cultural and economic growth in the olive oil market, as well as improvements in processing technologies. In this way the objective classification of oil as a product will improve, increasing and enhancing its commercial uses.
First and second level classes are held in the Imperia headquarters among convenient online courses where ONAOO sends oil samples to the participant, to be tasted during an online session led by expert tasters via Skype. at the end of course, ONAOO will issue a certificate of attendance. ONAOO strives to maintain a totally open outlook on all areas of production worldwide, both around and beyond the Mediterranean, and to appreciate the organoleptic characteristics of great oils worldwide. because 
Every year Imperia host OLIOLIVA a spectacular event dedicated to oils, oil products, food and wines, while street vendors will show and sell the best of their products. 
This year this oli kermesse is happening on
November 11th, 12th, 13.th.
Let me tell you: the city will be an oil bonanza!
“Never play slow music, told me the legendary store manager Enrico Baroni, the man who helped the Fiorucci empire to bloom. Slow rhythm makes costumers slowing down; they loose the excitement of a new purchase and easily get bored of the shopping adventure. In our store we play loud up-tempo music either pop or disco and most importantly without any interruptions. That causes a shopping rush and improve the appetite of buying”
Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle. Obviously many questions:
How a sparkling wine may get refined listening to music? Which kind of music?
“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved. Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“.
It may sound a paradox, but now it is like
On October 25th your table may boast of one the most popular, loved, delicious and always surprising dish. I am talking about Pasta, the simple dish with basic ingredients, can be transformed into thousand of versions, either traditional or innovative.
The occasion? The annual celebration of the world pasta day .
Let ‘s start with…
I choose the wornderful green spinach Tagliarelle and Tagliardi,
Each region offers a wide array of varieties. From Spaghetti to Penne, from Lasagne to Rigatoni, from Farfalle to Tagliatelle, from Linguine to Tortellini…to colored and flavored pastas with squid ink, curcuma and chili and….
Let’s ‘plin’ i
Rino and Mauro Tesio, owners of the pasta factory Pasta Fresca Bon Aptit in Corneliano, since 1988 have been working hard to satisfy the cravings of pasta lovers, because this dish is a healthy and nourishing food which has made Italy famous all over the world. Ravioli del plin with braised meat are the traditional version of this pasta format, which is very popular in the Langhe region. 
EASY
Let’s travel to Mantua!
The technique of the infossatura (the burying) is dated back to the 15th century and used to hide food in secret pits to protect them from the raids of the Aragonese troops.
Life is a combination of magic and pasta
On October Saturday 8th and Sunday 9Th 
Cerreto will vibrate of 
Mamma Rita’s recipe of the day in Italian and English
Yesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.
The answer was Alessandro Cappotto, with a very interesting mini quinoa burger
Talking about fish a deserved. bravissino. goes to Stefano Cerveni from Due Colombe al Borgo antico.Its stewer of oven roasted local tinch was like eating paradise.
A traditional ‘manzo all’olio’with polenta Photo Cesare Zucca ©2016 
The territory of Franciacorta is a section of the Province of Brescia
Photo N.Tirelli
A legendary Franciacorta Brut , the exquisite 61 Berlucchi 
Photo N.Tirelli
In New York more than four million visitors experienced the amazing trill of 7500 gates saffron-coloured fabric panels decorating a spectacular 23 miles walk in Central Park.
our Milanese mothers, grandmothers and great-grandmothers used to exclaim.
Like these delicious polpette di mortadella 
So if you happen to have bought too much bread ,you have two options:
Check my article on ZesterDaily
Chef Massimo is coming out with a surprising solution.. paired with Berlucchi ’61 Nature 2009, ‘A true expression of our territory, says PR Cristina Ziliani, combining Chardonnay to Pinot Nero. More surprises, from the “Psychedelic Spin Painted Veal, not Flame Grilled” paired with Palazzo Lana Extrême
An exclusive dinner hosted by the emperors of the 
with a menu created by His Majesty three Michelin stars Chef
Bottura, proclaimed # 2 in the world by prestigious The World’s 50 Best Restaurants,
I loved the La Locanda del Notaio by Edoardo Fumagalli, Christian&Manuel Costardi with an unusual combination of squid, potato and kafa coffee powder. I adored the quite mediterranean Felice Lo Russo’black crèpe with haddock. Just superb…
I wasn’t sure about Tano Simonato’s, saffron gnocchetti that, to my opinion, were a little bit undercooked and kinda hard to bite. Unfortunately all menus are in italian and the lines to get your dish are sooo ‘italianstyle’ pretty messy. Prices are reduced as the quantity on your paper plate, so be ready to spend around € 40 to taste few specialties and some wine, plus the entrance fee.
New York e Milano.
studiate per allenare la forza, sviluppare agilità e bruciare grasso. Prevedono allenamenti yoga, tai chi e pilates, con esercizi che aumentano flessibilità, lasciando una sensazione di equilibrio, calma, armonia e benessere generale.
Un vero newyorkese non rinuncia al bagel, panino-ciambella di tradizione ebraica. È coperto da cereali, noci, semi di sesamo o papavero e tradizionalmente farcito con salmone affumicato, crema di formaggio, pomodoro, capperi e cipolla.
ristorante-loft dove un enorme graffiti unisce Lady Liberty alla Madonnina. Il menu è l’ incontro di due culture diverse, la tradizione americana e la creatività italiana, come il Burger Parmigiana, con tataki di melanzane e grana padano. Delicious!
Cosa più NY di un NY cheesecake? Da Vanilla Bakery (Via San Siro 2), Biancolatte (Via
Per fortuna la catena UCI e la rassegna Sound&Motion proiettano versioni originali sottotitolate in italiano.
dove cucina le ricette della nonna, come la potato salad, gli immancabili fagioli in salsa barbeque, la crostata alla zucca pumpkin pie e, naturalmente, il suo famoso pollo
and will serve “
Get ready for those ugly “frapuccino” and those artificially flavoured “latte”….
nontouristytourist.com 