Box with three different oils, expression of three different territories. A journey through the best known PDOs in Italy.
An oil from the North, the monocultivar TaggiascaPDO Riviera Ligure by Anfosso - Imperia, with a light and sweet fruitiness, , which goes very well with mayonnaise, steamed lobster, red snapper carpaccio, seafood salads, marinated sea bass, ovoli mushroom purée, fish cuscus, fried vegetables, sea bream tartare, fresh soft cheeses and even leavened desserts.
The second is an expression of Central Italy, PGI Toscano by Frantoio Franci, with a medium-intense fruitiness, a blend of different varieties of olives such as Frantoio, Moraiolo, Leccino, Olivastra. Ideal on barley appetizers, chickpea salads, baked potatoes, tomatoes with rice, bean purée, risotto with artichokes, stewed cuttlefish, salmon tartare, baked rabbit, grilled poultry, fresh melting cheeses.
Finally the South, with the intense character of this pure Coratina, PDO Terra di Bari, Don Gioacchino Grand Cru by Sabino Leone, with a powerful bitterness and a strong and harmonious spiciness. Ideal with octopus starters, bruschette with tomato, marinated swordfish, roast radicchio, bean soups, pasta dishes with meat sauce, baked blue fish, barbecued tuna, grilled feathered or furred game, medium mature cheeses.