Italian Culinary Expert and Iron Chef America judge Mario Rizzotti will present the first of two lectures, "Tasting Italian Treasures", at the Italian Cultural Institute. During this special presentation dedicated to olive oil, Mario Rizzotti will guide us through the secrets of EVOO (Extra Virgin Olive Oil) that not too many will tell you. Join us...

Behind the expensive price tag of a bottle of Italian extra-virgin olive oil are the effort, labor costs, and production that goes into it. Extra-virgin olive oil has to be free of defects. “It’s just crushed fruit,” says Curtis Cord, publisher of Olive Oil Times. “We pay more for extra-virgin olive oil because we expect that it has certain tastes...

To regain the trust of Italian and foreign olive oil consumers with an action of the whole supply chain and the support of the institutions. This is the strategy for the revitalization of the Italian olive oil sector, expressed by ASSITOL (the Italian Association of the olive oil industry adhering to Confindustria) during a recent meeting in Rome....

Liguria is a strait crescent embracing the Gulf of Genoa, surrounded by forest-covered mountains and the sea, with cliffs sprinkled with picturesque towns and terraces. It is a terrain abounding in aromas and colours, from the soft green of the famous basil, to the infinite nuances and fragrances of the floricultural crops. It is the land of gourma...

There is something humbling about participating in a traditional olive harvest. Every couple of years I get to help out my husband and his family gather olives to make oil for our own family. Everyone loves the taste of good high quality oil and simply refuse to do without it. The harvest is only a few days of work but it unexpectedly makes me feel...

Colavita (http://www.colavita.com), the leading family-owned specialty food producer of one of the top-selling extra virgin olive oils in the United States, is proud to announce the latest expansion of its partnership with The Culinary Institute of America (http://www.ciachef.edu), with the opening of the Colavita Olive Grove Terrace and Outdoor Ki...

David Soren, a Regents' Professor of Anthropology at the University of Arizona, has spent more than 30 years working in the Italian region of Umbria, overseeing archaeological excavations, museum projects and the UA's largest study abroad program, Arizona in Orvieto.  Much of his work has taken place in the small town of Lugnano in Teverina, where...

The Consulate General of Italy in Los Angeles announces the Second Annual World Week of Italian Cuisine (November 13-19), an initiative of the Italian Government to support abroad the quality Italian cuisine of the Mediterranean Diet, highlighting sustainability, food security, education, biodiversity. Coordinated by the Consulate, the LA program i...

I finally got to try a fantastic artisan olive oil from Italy that’s now available in West Virginia, thanks to two of the Charleston sisters whose family makes it. Luisa DiTrapano and Lia DiTrapano Fairless graciously offered to share a bottle with me in exchange for my “professional” opinion. Professional or not, this stuff is fantastic. Made on t...

If someone were to ask me to describe Eataly to them in just a few words, I would tell them that the 50,000 square foot marketplace is the Disneyland of all things Italian. Opened on August 31st, 2010, Eataly is owned by Italian powerhouses and culinary household names, Lidia Bastianich and Mario Batali. The two, with other various partners, have s...