The Italian culinary tradition is one of the greatest wealth of our land and, in particular, the Mediterranean diet has become a cultural heritage of UNESCO. All products cultivated in our area are cooked and combined to create tasty recipes that always become famous in the whole world, attracting thousands of tourists. Roman Carbonara, Bistecca alla Fiorentina, Tortellini of Romagna, Neapolitan pizza or Pizza Sorrento are the most common Italian recipes, a heritage of taste, quality and originality.
And all clones that are in the rest of the world do not stand up to the challenge. The Italian Academy of Cuisine led to a recent study decreeing the recipes more "abused" and "crippled" than others : Ravioli and Beef Shanks, Spaghetti with clams and Tiramisù, plus the ubiquitous Pizza and Spaghetti alla Bolognese.
The real problem is not so much the composition of the Italian restaurant kitchens, where most of the cooks are foreign, but the use of low quality ingredients that only vaguely resemble those Italian. The pizza, for instance, must be made with flour type "0", yeast, fresh tomatoes and / or tomatoes, buffalo mozzarella DOP, salt and extra virgin olive oil.
If you buy the real olive oil we suggest the mill Gargiulo that produces olive oil, flavored oil, orange olive oil, olive oil DOP from 1849. It's also possible buying online thanks to the opening of an e-commerce store.
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