Curiosities from the oil mill
Olive Oil: Complete Guide to Types, Labels, and How to Choose It
Everything you need to know about olive oil: legal categories, the meaning of EVO, how to read the label, the difference between PDO and PGI, properties and benefits, how to use it in the kitchen.
Nocellara del Belice: Characteristics, Properties, and Culinary Uses of Extra Virgin Olive Oil
Nocellara del Belice is one of Italy's most renowned olive cultivars, cherished for both table olives and oil production. Discover its origins, sensory profile, nutritional properties, and how to use it in the kitchen – featuring Frantoi Cutrera's special selection produced from their family olive groves.
Sicilian Olive Varieties for Oil: Guide to the 6 Main Cultivars
Complete guide to the main Sicilian olive cultivars for extra virgin olive oil production: Nocellara del Belice, Tonda Iblea, Biancolilla, Cerasuola, Moresca, and Nocellara Etnea. For each: territory, botanical characteristics, sensory profile, and culinary pairings.
Fior di Sale: What It Is, How It's Produced in Sicily, and How to Use It in the Kitchen
What is fleur de sel, how it's produced in the Sicilian salt pans of Trapani, its differences from common salt, and all its culinary pairings. The complete guide by Frantoi Cutrera.