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Garda extra virgin olive oil P.O.D. - It is fruity, with a light or medium aroma depending on the particular olfactory nuances (artichoke, freshly cut grass, leaves, hay, herbs, flowers, green pepper, etc.) associated with the precise point of origin and the ripeness of the olives http://www.veneto.to/veneto-qualita-dettaglio?uuid=64092485-2e0a-4caf-ad9c-c07804c38725&lang=en

Garda extra virgin olive oil P.O.D. - It is fruity, with a light or medium aroma depending on the particular olfactory nuances (artichoke, freshly cut grass, leaves, hay, herbs, flowers, green pepper, etc.) associated with the precise point of origin and the ripeness of the olives http://www.veneto.to/veneto-qualita-dettaglio?uuid=64092485-2e0a-4caf-ad9c-c07804c38725&lang=en

29874] IMPERIA - ONEGLIA - PUBBLICITARIA OLIO CARLI | eBay

29874] imperia - oneglia - pubblicitaria olio carli

29874] IMPERIA - ONEGLIA - PUBBLICITARIA OLIO CARLI | eBay

Agnello olive e finocchietti: Ricette di Cookaround | Cookaround

Agnello olive e finocchietti

Agnello olive e finocchietti: Ricette di Cookaround | Cookaround

Pansotti al sugo di noci Pansoti in salsa di noci: In Liguria we prepare vegetarian ravioli made with herbs: swiss chard, nettles, borage, wild asparagus has begun to spread. An example: pansoti (the name derives from “pansa” (belly) for their bulging shape). They’re topped with walnut sauce: a harmonious blend of flavours, obtained by grinding the walnuts in the mortar, with the addition of olive oil, salt and a little cream or “quagliata” cheese and pine nuts.

Fifth week – Liguria

Pansotti al sugo di noci Pansoti in salsa di noci — ravioli with swiss chard, nettles, borage, wild asparagus and other herbs topped with walnut sauce with olive oil, Quagliata cheese and pine nuts.

Panoram Italia - Guide to Homemade Capicollo

Panoram Italia - Guide to Homemade Capicollo

There are few better joys in this life than snacking on well-cured capicollo with hard cheese, olives, fresh bread and a glass of wine. Especially if you’re the one doing the curing. View video of entire process here.

pasta al forno, sempre buona

Cellentani gratinati con tonno, olive e peperoni

"Anchovies, known as pan do ma, bread of the sea, are found all along the coast, but Monterosso are among the best. Anchovies are cured in salt and olive oil and stacked in layers of chestnut barrels or clay pots." Liguria: The Bradt Guide www.bradtguides.com

Acciughe fritte - fried anchovies (ligurian's way)

Semifreddo all'olio d'oliva e vaniglia con pesche e lamponi saltati

Parfait glacé à l'huile d'olive, pêches et framboises- Semifreddo all'olio d'oliva

Spaghetti alla puttanesca

Spaghetti alla puttanesca

Vintage ITALIAN OLIO D'OLIVA Filippo Berio by ALEXLITTLETHINGS, $22.99

Vintage ITALIAN OLIO D'OLIVA Filippo Berio Litho Tin / Olive Oil

Vintage ITALIAN OLIO D'OLIVA Filippo Berio by ALEXLITTLETHINGS, $22.99

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