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Tuscany IGP. The special ingredient

Extra virgin olive oil IGP offers a unique sensory experience because it is the result of an extraordinary land and of the labour of people who love what they do. The result is a gourmet olive oil with a well-defined character: fruity sensations of artichoke, fresh grass or almond, accompanied by typical bitter and spicy notes which makes it decisive, but well balanced. Our gourmet olive oil enhances the taste of food with its infinite shades and gives a unique touch to Mediterranean and typical Tuscan cuisine. The features of Tuscan extra virgin olive oil IGP make it a first choice for many chefs but also for those who love to cook simple and genuine recipes of the Tuscan cuisine with a touch of panache at home. Advice comes from some important Tuscan chefs who collaborate with the Consortium, and have offered their creativity, suggesting some recipes where our gourmet olive oil enhances the dish and gives its best.

Chickpea and calamari  soup- Chef Vito Mollica - Four Seasons Hotel, Florence

3/22/2013

Chickpea and calamari soup- Chef Vito Mollica - Four Seasons Hotel, Florence

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"New Oil" - Chef Fabio Picchi - Teatro del Sale, Cibrèo, Florence

3/15/2013

"New Oil" - Chef Fabio Picchi - Teatro del Sale, Cibrčo, Florence

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Pappa al pomodoro - Chef  PaoloTizzanini Restaurant L'Acquolina Terranuova Bracciolini

3/5/2013

Pappa al pomodoro - Chef PaoloTizzanini Restaurant L'Acquolina Terranuova Bracciolini

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Fillet of Cod with potatoes and cauliflower - Chef Gabriele Tarchiani - Targa Bistrot, Florence

2/28/2013

Fillet of Cod with potatoes and cauliflower - Chef Gabriele Tarchiani - Targa Bistrot, Florence

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