Dolce Vita Diaries: The Recipes

Penne all’arrabbiata (#litres_trial_promo)

The Loro Piceno Shield (#litres_trial_promo)

Twice-cooked biscuits (#litres_trial_promo)

Fat chips shallow fried in olive oil (#litres_trial_promo)

Battered feta cheese (#litres_trial_promo)

Real ketchup with Italian tomatoes (#litres_trial_promo)

Artichoke and pea bruschetta (#litres_trial_promo)

Halloumi stir-fried with harissa (#litres_trial_promo)

Taverna Loro (#litres_trial_promo)

Focaccia (#litres_trial_promo)

Pumpkin flowers stuffed with sheep’s ricotta (#litres_trial_promo)

Potato soup with pig’s cheek (#litres_trial_promo)

Strawberry pannacotta with balsamic (#litres_trial_promo)

Spaghetti with lemon and parmesan cheese (#litres_trial_promo)

Trout preserved in olive oil (#litres_trial_promo)

Ricciarelli biscuits (#litres_trial_promo)

Mandarin breakfast cake (#litres_trial_promo)

Hazelnut meringue layer cake (#litres_trial_promo)

Oven-baked perch with potatoes, olives and mandarin olive oil (#litres_trial_promo)

Antipasti: Meat, cheese and bruschetta (#litres_trial_promo)

Spaghetti with anchovies, olives and capers (#litres_trial_promo)

Secondo piatto: Breaded veal cutlets (#litres_trial_promo)

Contorno: Potatoes roasted with garlic and rosemary (#litres_trial_promo)

Seafood fritto misto (#litres_trial_promo)

Spaghetti with clams (#litres_trial_promo)

Spiralini with ricotta and tomatoes (#litres_trial_promo)

Vincisgrassi (#litres_trial_promo)

Osso buco (#litres_trial_promo)

Saffron risotto (#litres_trial_promo)

Spaghetti for hungry footballers (#litres_trial_promo)

Cherryand pinenut focaccia (#litres_trial_promo)

Fig jam (#litres_trial_promo)

Olive oil tasting (#ulink_eaf831d1-54d2-5c2c-b845-ffdd5e69c6be)

Ingredients for olive oil tasting

Bread – white

Representing

Africa

Mustapha’s Moroccan Extra Virgin Olive Oil

California

B.R. Cohn Sonora Gold

Italy

Badia a Coltibuono Extra Virgin Olive Oil from Chianti

Spain

Núñez de Prado Extra Virgin Olive Oil from Andalusia

Pour each oil into a white saucer, so you can get a good look at the colour and viscosity. Cut the bread into small cubes. Dip in oil and eat. Simple.

Word on the street is that the bread can modify the flavour and mask the subtleties of the oil, so, for purists, dispense with the bread and instead pour some oil on a teaspoon, suck it into the mouth with a slurp and wait for it to flow down the back of the throat.

Infusing olive oil (#ulink_eaf831d1-54d2-5c2c-b845-ffdd5e69c6be)

Ingredients for cold infusions

Rosemary – a big sprig

Dried chilli – one large one or several small