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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