Italy's Best Organic Olive Oil
I've been in love with and using VitaBella organic olive oil from Lucca in Tuscany for the past five years; and it's without a doubt my favorite of all estate olive oils. It's buttery and tasty and scrumptious to the point that you want to do more than just eat it...you want to bath in it! It's great for cooking, in salads or just dipping. Give it a go...I'm sure you'll agree.
Cooking Class in Tuscany - Tuscan Organic Tours
Join a cooking class and a wine tour in Tuscany on the same day! Hands-on Tuscan cooking class in San Gimignano: simple traditional recipes, organic ingredients and a lot of fun!
You will sip the best Chianti red wines and Vernaccia from San Gimignano white wines at a local winery.
More info: tuscanorganictours.com
Wine Tour of Montecarlo (Tuscany)
Visit of the medieval village of Montecarlo
Learn more about the wine making and extra-virgin olive oil production
Guided Wine tasting of Montecarlo red and white DOC wines
Typical Tuscan 'crostini', salami and cheese
Sweet dessert wine combined with Cantucci biscuits
Cooking with Mary,Europe In Lucca Italy at Enoteca Vani
Mary is traveling through europe and meets Paolo, Paolo owns the oldest wine cellar in all of Tuscany!
Tasting Events 2010-2011 Aska Eleivana 100% Italian Extra Virgin Olive Oil
Tasting Events 2010-2011 Aska Eleivana 100% Italian Extra Virgin Olive Oil at:
- MIAMI International BOAT SHOW 2011
- The Food Network South Beach Wine & Food Festival MIAMI 2011
- Tuesday, November 9th 2010 c/o Italian Restaurant Bravo 17th Street Causeway, Fort Lauderdale FL
- Thursday December 2nd, 2010 c/o HOTEL VICTOR - SOUTH BEACH at BICE Restaurant
1144 Ocean Drive, MIAMI BEACH, Florida
- Alex Ristorante Enoteca Via Versilia 159 Marina di Pietrasanta Versilia (LU) Alaskan King Crab & Aska Eleivana - Olio Extra Vergine di Oliva 100% Italiano
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Aska Eleivana - Olio Extra Vergine di Oliva 100% Italiano
a trademark of
World Wine and Food srl
Via Versilia, 157/159
55045 Marina di Pietrasanta (LU)
Tuscany Italy
Tel USA in Miami +1 305 898 8346
Tel IT. +39 335 8167196
Fax IT. +39 0584 747015
e-mail: info@askaeleivana.it
web:
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Ps.
To stay update on events, press reviews and news of Olio Extra Vergine di Oliva 100% Italiano - Aska Eleivana become a Fan on Facebook.
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BELLA TOSCANA - Around Il Fontanaro Organic Farmhouse
Bella Toscana ( is a photographic project across Italy. As part of the project, Samuel Webster and Alessia Clusini have been blogging their progress and making videos of the wonderful things they've seen along the way. Il Fontanaro Organic Farmhouse is one of those places, run by Alina Pinelli and her mother Lucia.
Alina says, We bought a ruin from the 18 century more than 30 years ago, with about 50 acres of land, and gradually restored it into a country home for our family. We started planting olive trees until we reached the present number of 2000. Now, we produce our own extra virgin organic olive oil, honey and saffron. We have also expanded and developed the property, transforming it into a small tourist rural resort accommodating up to 18 guests with very high comfort and great personal care for our guests, since they are like friends for us, not just customers. We like to share with our guests our love for local, genuine food matched with great wines from our cellar (approximately 2500 bottles from all over Italy and the world), organizing cooking classes, and wine and oil tasting. We also love to transfer our passion and interest for the country life to our guests and we suggest and organize visits to many artistic and cultural destinations in the surrounding Umbrian and Tuscan towns.
Jovial Culinary Getaways in Italy
Ah, Italy—pizza, pasta, and bread! How can you travel to the old country with gluten intolerance? Set your worries aside and join us on a trip of a lifetime. Watch now for a taste of the experience through the eyes of our Culinary Getaway guests in our newest video. Learn more:
The Grape Escape Winery Tour with Italy on a Budget Tours
2 wineries, 7 different types of wine, 3 extra virgin olive oils, 1 balsamic, a large helping of Tuscan snacks and 1 visit to San Gimignano. Soak it all in amazing scenery and you have got 1 fantastic day in Tuscany!
Book your Grape Escape now at italyonabudgettours.com!
Don't forget to check out our other social media!
facebook.com/italyonabudgettours
twitter.com/italyonabudget
instagram @italyonabudget
Check out Two Sisters in London!
facebook.com/twosistersinlondon
Youtube- Two Sisters in London
Instagram @ritzjane
Extra Virgin Olive Oil Traceability Program: In Hong Kong with Guest Chef Paolo Monti
2012
Jovial Gluten Free Culinary Getaway 2014
Get a taste of cooking classes at jovial's 100% gluten free culinary getaway in the beautiful villa just outside of Lucca.
Cesare Casella -- My Path to Success
See our entire webinar series here:
In this exclusive webinar, Chef Cesare Casella explains how he became a respected restaurateur, educator, and master of Italian cuisine.
Chef Casella traces his story through his family restaurant in Italy where he earned a Michelin star, his arrival in New York in the early 1990s, launching his own restaurants, and becoming Dean of Italian Studies at the International Culinary Center.
PLUS: Want to follow in Chef Cesella's footsteps and turn your passion for Italian cooking into a career?
Enroll in the International Culinary Center's Italian Culinary Experience today.
New York:
California:
The Italian Culinary Philosophy
The International Culinary Center (ICC) speaks to Chef Cesare Casella about the Italian Culinary Philosophy.
2009 Jordan Estate Extra Virgin Olive Oil Debuts
Executive Chef Todd Knoll discusses the 2009 Jordan Estate Extra Virgin Olive Oil from tree to release on May 1, 2010. To learn more about our EVOO, please visit our website or our video blog
Cook and Love with Luca
Follow @cookandlovewithluca on Instagram!
Vino Italy's Finest
Trust Roberto, the Wine Tailor to select, mix and personalize a wine suited exactly to your tastes, intellect and personality. Lovingly created in the heart of Montalcino,Tuscany.
Cesare Casella in Sicilia at Don Serafino
Cesare takes a trip to Sicily with the Italian Cooking School to learn about authentic Sicilian food and drink.
Italy Travel Skills
Rick Steves European Travel Talk | Travel guidebook author Rick Steves describes Italy's top stops — the Cinque Terre, Milan, Venice, Florence, Tuscan and Umbrian hill towns, Rome, Naples, and more — and explains practical travel skills (eating, sleeping, taking trains, avoiding lines, and outsmarting pickpockets). Download the PDF handout for this class: Visit for more European travel information.
Subscribe at for more new travel lectures!
Wine & Olive Oil Tour @ Colleverde
Wine and Olive Oil Tour at Colleverde, the Organic/Biodynamic Vineyard located on the hills of Lucca, NW Tuscany (Italy)
Welcome to farmhouse Fattoria del Colle in Tuscany, agriturismo in Toscana
Agriturismo in Toscana, Siena con camere, appartamenti, villa con piscina, scuola di cucina, centro benessere e piscine. Produzione di Brunello di Montalcino, Orcia Doc e Chianti Docg e olio extravergine di oliva. Visite e degustazioni, weekend benessere e matrimoni in Toscana.
Farmhouse in Tuscany,Siena, with bedrooms, apartments, villa with swimming pool, cookery courses, wellness center and swimming pools. Winery with production of Brunello di Montalcino, Orcia Doc, Chianti Docg and extra-virgin olive oil. Wine tours, wine tasting, wellness weekends and wedding in Tuscany.
Spaghetti a la Carbonara by Pedro Acosta
Pedro Acosta, a student at The International Culinary School at The Art Institute of Fort Lauderdale, demonstrates how to cook Spaghetti a la Carbonara.
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More about our Culinary program:
--------------------- Ingredients ---------------------
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
-------------------- Directions --------------------
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian al dente.)
Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame.
Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered.
Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.
Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.
Pass more cheese around the table.