Why does this olive oil from France taste different than an olive oil from Italy? It’s more than just a difference in geography. Here are three key factors that give Maussane, the olive oil from Provence that has a cult following, its je ne sais quoi.
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Basil pesto from Liguria is a food with working class roots, eaten by sailors to stay healthy at sea. Today people around the world make basil pesto, but the best is still made in Italy. And when you use it to sauce good pasta, you have the ultimate summer dinner.
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Twenty years ago, fennel pollen was a secret to everyone except a few cognoscenti in rural Tuscany. Today, thanks to an eccentric Tuscan butcher, it’s the secret ingredient of famous chefs and adventurous home cooks.
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If you want really flavorful pasta, the first step is to start with really flavorful wheat. That’s exactly what Filippo Drago is doing in western Sicily. He’s working to put Tumminia wheat—and the pasta he makes from it—on the global culinary map.
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