In the heart of Ciociaria, where the tradition of the olive tree is among the oldest in Italy, since 1888 the Quattrociocchi family has been dedicated to the cultivation of this "treasure": this is how a genuine, high quality oil is born, fully respecting tradition. This is where the "Classico" extra-virgin olive oil of Quattrociocchi is born, a multivarietal created by the genius of the Master Oleario in generating a delicate balance between different cultivars, in this case itrana and moraiolo. An oil that excites us because of the high selection, the medium fruity, cold extracted olives grown exclusively in the family organic farm: a product of well-being and taste in respect of the surrounding environment, as commands the philosophy Quattrociocchi.
The Classico Quattrociocchi is an intense limpid golden yellow colour with greenish hues. The nose is fine and enveloping, with ample fruity tones of unripe tomato, lettuce and artichoke, accompanied by fresh hints of mint, basil and sage. The palate is elegant and vegetal, with hints of chicory, lettuce and celery. Bitterness is present and pungency is harmonic.
Excellent on porcini mushroom appetizers, swordfish salads, marinated blue fish, grilled radicchio, lentil soups, meat cous cous, grilled tuna, grilled red meat or game, hard cheeses.
Suggestions for use
For raw seasoning of cold and hot dishes with a delicate structure. For short cooking at moderate temperatures and for frying
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
This bacon is well suited for hors-d'oeuvre courts.
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.