Costa dei Rosmarini
| Contact Name/Nom: |
|
| Phone/Teléphone 1: |
+39-02-86 45 33 77 |
| Phone/Teléphone 2: |
|
| Fax/Telécopieur: |
+39-02-86 58 75 |
| Email: |
info@rosmarinofarm.com |
| Address/Adresse 1: |
Via De Togni 20 |
| Address/Adresse 2: |
|
| City/Ville: |
Milano |
| State/Province/Etat: |
|
| Zip/Code postal: |
20123 |
| Country/Pays: |
Italy |
| Web: |
www.rosmarinofarm.com |
Description: |
Luisa Petrelli worked for Italian wine and food magazines and is a member of the Academy of Italian Cuisine. She likes cooking and is considered particularly good in the Mediterranean cuisine.
In 1991 she bought in Liguria an old farm located in front of Portofino with an extraordinary view at the Tigullio Gulf. This small property is called "Rosmarino Farm" because is surrounded by secular plants of rosemary. It has an ancient stone-house and some 1,000 olive trees growing in stripes of land sustained by dry-stone walls built in centuries. The farm can only be reached by foots through a medieval road paved in stones. The farm house is a few hundred year old and has been restored maintaining the old characteristics (fire heating, fire cooking, stone walls, wood floors, old instruments, etc.). This country-house has been published as an example of the old life-style and decoration.
Since the Luisa cuisine has been always based on extra virgin olive oil, in 1995 she decided to start a limited production of high quality extra virgin olive oil for top cuisine and gourmets. The first customer was Hotel Cipriani in Venice. Since then other prestigious names and famous cooks decided to buy her oil.
|
Offers & Requests / Offres & Demandes |
| | Details / Plus de détails |
|
 |
 |
 |
Our extra virgin olive oil, named "Costa dei Rosmarini", is obtained by simply pressing the olives with no other intervention. This 100% vegetable fat is a light and healthy natural nourishment being used for cooking and dressing almost all the dishes of the Mediterranean food. For this reason is considered the king of the Mediterranean cuisine.
|
|
Quality extra virgin olive oils present several characteristics (taste, fruity fragrance, aroma) that can greatly differ depending from various factors. Besides the variety of the trees, the zone of production and the nature of the land, the quality changes in function of the cultural practices, the climatic course, the fruits integrity and degree of maturation, the conservation and working techniques. All these variables contribute to shape the personality of a quality extra virgin olive oil. Oils of this kind are not common, those usually in commerce are mass products with standardized average characteristics.
|
|
|
|
 |
Rosmarino Farm's pasta is made only with first quality durum wheat semolina from southern Italy and water. No colouring or preservatives. The artisan manufacturing process makes our pasta to look like being home-made. The irregular cut and rough surface better adhere to sauces and enhance the tasting; the low temperature and the slow drying process preserve the flavour and scent of the genuine ingredients. The durum wheat artisan pasta resists overcooking better than any other pasta.
|
|
Flour and water are properly mixed and the dough rests for the time needed to reach the correct elasticity. The various shapes are obtained through particular bronze dies at low temperature and appropriate pressure. The pasta dries up to 48 hours in wood trays. Each different shape of pasta requires its own individual process. The grain of flour, the elasticity of dough, the design of bronze dies, the pressure through dies, the timing of the various phases are a precious know-how built in generations.
|
|
|
|
 |
On top of extra virgin olive oil, Italian families keep in their kitchen other specialties which are used throughout the year as ingredients of traditional dishes: sun dried aromatic herbs, sun dried tomatoes, pitted black olives, olives in brine, olive paste, anchovies, garlic, onions, salted capers and spices. There is no doubt that the incomparable taste of the Mediterranean cuisine is also due to the expertise in combining the above flavours.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
