Il Giornale
Chef Andrea Perini’s beef fillet with Guadagnòlo Primus
Andrea Perini from the kitchen of Gordon Ramsay at the Al588 restaurant in Bagno a Ripoli, Tuscany, shows us a recipe…
Steamed egg with potatoes and truffles by Chef Andrea Perini with Sincero
In this dish the bitter and spicy notes of the moraiolo will make the difference, enhancing the softness of the potato,…
Chef Andrea Perini, the astronaut of extra virgin olive oil
Chef Andrea Perini, the extra virgin astronaut. Taking part in a tasting menu by Chef Andrea Perini at “588 - Borgo i…
Why always choose filtered extra virgin olive oil?
Filtered or unfiltered, EVO oil is good if obtained from excellent raw materials, however, the problem is on storage…
Flos Olei – A guide to the world of extra virgin olive oil
Flos Olei is an international competition, addressed annually to the best olive production companies in the world.
Francesca De Ritis
She is a professional taster O.N.A.O.O. and coach in online tasting lessons.
Our oil tasters
Like a good wine, a great oil must lead to a pleasing nose and multiple aromatic scents. A good oil, regardless of its…
Eggplant tartare by Chef Andrea Perini with Don Gioacchino PDO
"In this dish I chose to use the single variety of Coratina Don Gioacchino DOP from the Sabino Leone company for its…