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The Extraordinary Italian Taste made its way to San Francisco kicking off a year that sees - once again - Italy as one of the leading countries in the food industry. The winter edition of the Fancy Food Show came back to the West Coast and became an opportunity for companies from almost all regions of Italy to both launch their new products and sho...

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Within the great Italian food industry, Tuscan products represent a further worldwide-acclaimed added value. The popularity of Tuscan products even beyond the national territory is confirmed by the steady growth of its exports. In the 2006-2016 decade, exports of food and beverage products increased respectively by 20 and 24% (data provided by Irpe...

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American consumers are learning about Italian olive oil and the multiple ways to use it in the kitchen, said the general manager of Bono USA, a Sicilian manufacturer and importer of certified extra virgin olive oil. I believe there is growth in consumption because there is growth in knowledge, said Salvatore Russo Tiesi in this interview with Itali...

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Italian olive oil maker Farchioni is investing in bio-dynamic, unfiltered olive oil to seize a larger share in its strategic US market, the company’s export manager said. We believe a lot in organic. We have a bio-dynamic organic farm, said Marco Farchioni, a member of the known olive oil making family from the Umbria region, in this interview with...

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Gastronomes descend daily on the thriving restaurant row on Bedford Street. Now, the thoroughfare has a new retailer catering to their meals at home. Opened last month, Stagecoach Olive Oil & Vinegar Co., at 180 Bedford St., sells more than 60 varieties of olive oils and vinegars. Owner Rick Doyle, a former restaurateur in New York City and Las Veg...

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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...

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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...

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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....

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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...

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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...

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