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Saturday, August 11, 2012

DEI FRESCOBALDI RISTORANTE & WINE BAR -- FLORENCE ITALY -- PART 2


EXQUISITELY PREPARED TUSCAN FOOD WORTHY
OF BEING PAIRED WITH THE FRUIT FROM 
SEVEN CENTURIES OF WINEMAKING

Olive oil is no afterthought in Tuscany.

It is a constant presence on the table top and in most every savory dish served from pasta to fish to beans to vegetables to game meat and more.

For a quarter century, the Frescobaldi family has produced Laudemio olive oil.

In their words:

"Laudemio, in the Middle Ages, referred to that part of the crop reserved for the lord, or for the owner of the land; the laudemio was the highest-quality portion of what was harvested."

"Laudemio Frescobaldi belongs to a consortium of 30 olive-oil producers in the heart of Tuscany that was launched in 1986."

"Their common goal is to produce olive oils of absolute maximum quality through the most rigorous production procedures in every step of the process, from cultivation through bottling."

"Laudemio Frescobaldi is a superb expression of the potential that extravirgin olive oil is capable of achieving."

"The Frescobaldi family succeeded, in fact, in applying to olive-growing their centuries-old expertise in wine-growing, applying in particular the concept of terroir, or that unique interaction between the human hand and the local environment, to the high quality and varietal characteristics of the olive and its oil."

FRESCOBALDI FOOD AND WINE REVIEW 
CONTINUES TOMORROW -- AUGUST 12


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