The summer months are rolling in… it’s the perfect time for a barbecue! Basking in the sun, enjoying good food with our friends and family are just two of the best things that this lovely season has to offer. All we need to know now is just one thing: what is the best extra virgin …
Our olive paste is made using well-ripened olives, first preserved in brine, then pitted and crushed. The addition of extra virgin olive oil, thyme and a pinch of salt enhances its flavour and adds a touch of freshness. This paste, spread on a slice of Pugliese bread, a classic Italian loaf with a beautifully crunchy …
One of the latest posts we found on HITOM CUISINE’s website,
Àola, as the common bleak is referred to in our local dialect, is a small fish indigenous of Lake Garda. Though excellent fresh, especially fried, they are even more delightful after they have been left steeping for some time in brine: they are then usually used to make a sauce for the traditional, spaghetti-like extruded …
First of all, let us clear that there is no oil that is suited for, say, meat, fish or salad.
Ingredients: 300 g persimmons, 200 g wholemeal flour, 100 g brown rice flour, 100 g dark chocolate drops, 100 g extra virgin olive oil, 80 g almonds, finely ground, 2 eggs, 16 g baking powder, 1 orange, 1 pinch salt Instructions Whisk the egg whites till they form soft peaks. Using an immersion blender, mix the yolks with the olive oil and orange juice to …
Spring is back, and if you enjoy rambling across the countryside, observing plants and flowers, you will certainly come across young shoots of bladder-campion or maiden’s-tears sprouting in the meadows.
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