Comments for The Dolce Vita Diaries http://dolcevitadiaries.com Stories and Recipes from an Italian olive grove Tue, 22 May 2012 16:22:25 +0000 hourly 1 http://wordpress.com/ Comment on The Book by Jennie http://dolcevitadiaries.com/about/#comment-2298 Tue, 22 May 2012 16:22:25 +0000 #comment-2298 I can’t wait to order the book for my husband for Father’s Day. Then I will read it myself!!

]]> Comment on The truffle trials by jason.gibb http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2297 Tue, 22 May 2012 16:19:04 +0000 http://dolcevitadiaries.com/?p=1966#comment-2297 Hello Ryn – thanks for your thoughtful questions. Our press takes a minimum of around 600lbs of olives. This is the smallest pressing we could make, and we guessed at the quantity of truffles it would take. Lesson learnt. i also trained as a biochemist, so we weren’t completely naive in our hopes and expectations (well, maybe a little). I will look up Snr Harold McGee, with whom I’m not familiar. Thanks so much for the tip off – maybe he will have the answer.
Ciao for now, Jason

]]> Comment on The truffle trials by Ryn http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2296 Tue, 22 May 2012 15:51:29 +0000 http://dolcevitadiaries.com/?p=1966#comment-2296 A couple of unasked-for suggestions from a nerdy foodie (trained as a biochemist):
1) Because the truffles are so expensive, what about a tiny pilot project, with just a few truffles and a few olives?
2) AND even more importantly, why not ask Harold McGee (author of “On Food and Cooking”) for his advice before you try again? He may know more about the right conditions (temperature, pressure, time) for the lovely Nudo olive oil to extract the essential truffle-ness. Or if he doesn’t know, at least a back-of-the-envelope estimate. . .

Quanto sei bravo! Auguri!
Ryn

]]> Comment on Onion and sapa tart by laura588 http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2295 Tue, 22 May 2012 02:46:47 +0000 http://dolcevitadiaries.com/?p=1941#comment-2295 I have to admit to that I had no idea what Sapa was before this blog but now that i do I can see so may ways to incorporate it into some of the dishes I make. I love finding out about new products which I can substitute for some of the day in and day out I use all the time. Thank you for the recipe!

]]> Comment on The truffle trials by Becky http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2294 Mon, 21 May 2012 15:20:29 +0000 http://dolcevitadiaries.com/?p=1966#comment-2294 I always thought that truffle oil tasted a bit like gasoline! Well done on sticking to your principals.

]]> Comment on Tricolore gnocchi with mixed wild mushrooms and orange zest by jason.gibb http://dolcevitadiaries.com/2012/05/11/tricolore-gnocchi-with-mixed-wild-mushrooms-orange-zest/#comment-2293 Mon, 21 May 2012 15:14:09 +0000 http://dolcevitadiaries.com/?p=1954#comment-2293 Hello Garvin – thanks for your feedback. I promise to try and be more international! The tricky one is the cream, as I don’t think some of the European creams are available in the US. If you have any specific recipes you need help with let me know. And again, my apologies….
Jason

]]> Comment on The truffle trials by Autumn http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2292 Mon, 21 May 2012 15:10:22 +0000 http://dolcevitadiaries.com/?p=1966#comment-2292 Oh well, at least you didn’t sell out and pollute your lovely oils with petrochemicals! If that means that the world has to live without Nudo truffle oil, so be it…

]]> Comment on The truffle trials by Food,Photography & France http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2291 Mon, 21 May 2012 14:43:19 +0000 http://dolcevitadiaries.com/?p=1966#comment-2291 Truffle oil has always seemed a smart condiment rather than a worthwhile product. You make wonderful oil and you seem have a handful of handsome tartuffi bianci. Works for me:)

]]> Comment on The truffle trials by Jem http://dolcevitadiaries.com/2012/05/21/the-truffle-trials/#comment-2290 Mon, 21 May 2012 14:24:41 +0000 http://dolcevitadiaries.com/?p=1966#comment-2290 Nasty expensive experiment, but in this increasingly lab-food world your gutsy old school approach honors your commitment to purity.

]]> Comment on Tricolore gnocchi with mixed wild mushrooms and orange zest by Olivia Rubin http://dolcevitadiaries.com/2012/05/11/tricolore-gnocchi-with-mixed-wild-mushrooms-orange-zest/#comment-2288 Sun, 20 May 2012 17:37:21 +0000 http://dolcevitadiaries.com/?p=1954#comment-2288 i have never eaten homemade pasta or gnocchi. i have seen the process and itmis a beautiful art. it does take skilled, experienced hands to carrynout the loving venture of truly making food from scratch. it looks wonderful, especially as you drizzle your olive oil on the dish.

]]> Comment on Tricolore gnocchi with mixed wild mushrooms and orange zest by amy tolley http://dolcevitadiaries.com/2012/05/11/tricolore-gnocchi-with-mixed-wild-mushrooms-orange-zest/#comment-2285 Sat, 19 May 2012 04:27:23 +0000 http://dolcevitadiaries.com/?p=1954#comment-2285 would love to try this recipe looks very yummy!!!!!

]]> Comment on Onion and sapa tart by AndreaT http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2283 Mon, 14 May 2012 20:48:58 +0000 http://dolcevitadiaries.com/?p=1941#comment-2283 This sounds really savory! I was just mulling your buy , get 1 Sapa sale wondering what to use sapa in – now I know! :)

]]> Comment on Tricolore gnocchi with mixed wild mushrooms and orange zest by Garvin T Nowell, Jr. http://dolcevitadiaries.com/2012/05/11/tricolore-gnocchi-with-mixed-wild-mushrooms-orange-zest/#comment-2282 Mon, 14 May 2012 13:37:27 +0000 http://dolcevitadiaries.com/?p=1954#comment-2282 Ir would be nice if you could convert recipes to standard USA measurements. i.e. spoon = ? teaspoon?; 6.7 oz = ? 3/4 Cup?; single cream is ?? heavy cream or whipping cream?; Mixed Mushrooms = bits and pieces? Many of us like to cook like a chef but don’t quite understand your measurement/terms.

]]> Comment on Tricolore gnocchi with mixed wild mushrooms and orange zest by Yvette http://dolcevitadiaries.com/2012/05/11/tricolore-gnocchi-with-mixed-wild-mushrooms-orange-zest/#comment-2275 Fri, 11 May 2012 20:27:06 +0000 http://dolcevitadiaries.com/?p=1954#comment-2275 My comments only last night, I should make gnocchi this weekend…love the tricolore flavours, pumpkin was going to be my flavour as we have an abundance at the moment!…Ooooh! what a treat !

]]> Comment on Onion and sapa tart by jewelry4change http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2274 Fri, 11 May 2012 00:16:15 +0000 http://dolcevitadiaries.com/?p=1941#comment-2274 This recipe sounds scrumptious! I must admit that I had to look up Sapa. It sounds like a great alternative to balsamic vinegar. I’d like to try it on my roasted vegetables. Thanks!

]]> Comment on The best Italian organic olive oil soap (thus far) by Make her day with the Mamma Mia Gift set from Nudo | A Hen's Nest http://dolcevitadiaries.com/2012/03/12/the-best-italian-organic-olive-oil-soap-thus-far/#comment-2273 Tue, 08 May 2012 15:06:41 +0000 http://dolcevitadiaries.com/?p=1864#comment-2273 [...] handmade organic olive oil soap smells wonderful! The scent of lavender is both light and very fragrant at the same time. I [...]

]]> Comment on Onion and sapa tart by Onion and sapa tart by Nudo, Loro Piceno « goodthingsfromitaly http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2262 Mon, 30 Apr 2012 15:37:12 +0000 http://dolcevitadiaries.com/?p=1941#comment-2262 [...] on dolcevitadiaries.com Share this:TwitterFacebookVind ik leuk:LikeWees de eerste om post te [...]

]]> Comment on Say it with sayings by Ron http://dolcevitadiaries.com/2012/04/23/say-it-with-sayings/#comment-2259 Sun, 29 Apr 2012 03:24:31 +0000 http://dolcevitadiaries.com/?p=1929#comment-2259 Or he would, but at double the price!

Arriviamo in Aquaviva Picena in giugno. Spero che possiamo fare una scapatina al vostro bel locale!

]]> Comment on Orange and sapa cookies by jason.gibb http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2257 Fri, 27 Apr 2012 13:33:49 +0000 http://dolcevitadiaries.com/?p=1924#comment-2257 Hello Maria – sapa is reduced grape ‘must’. So it is just the juice from our Italian grapes, cooked down for about 24 hours. It is sweet and has none of the acidity of a vinegar. It’s like pure balsamico. I hope that helps!
Jason

]]> Comment on Orange and sapa cookies by Maria http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2256 Fri, 27 Apr 2012 12:40:21 +0000 http://dolcevitadiaries.com/?p=1924#comment-2256 I bought some sapa a little while ago…can you remind of what it is exactly? I am anxious to try these cookies!
Thanks!

]]> Comment on Onion and sapa tart by dolcevitadiaries http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2255 Fri, 27 Apr 2012 11:39:14 +0000 http://dolcevitadiaries.com/?p=1941#comment-2255 Thank you, Bethan. This tart is just delicious – have fun with it!

]]> Comment on Orange and sapa cookies by dolcevitadiaries http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2254 Fri, 27 Apr 2012 11:38:12 +0000 http://dolcevitadiaries.com/?p=1924#comment-2254 Hi Janet, glad to hear you’re going to use your Sapa for this recipe. Also have a look at the delicious Caramelised Onion and Sapa tart recipe: http://bit.ly/IdoK1n

]]> Comment on Orange and sapa cookies by dolcevitadiaries http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2253 Fri, 27 Apr 2012 11:36:39 +0000 http://dolcevitadiaries.com/?p=1924#comment-2253 Thanks for pointing out the typo, Kevan! It’s now the correct 190ºC temperature.

]]> Comment on Orange and sapa cookies by Janet Ramsey http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2252 Fri, 27 Apr 2012 10:28:43 +0000 http://dolcevitadiaries.com/?p=1924#comment-2252 I was previously scrabbling round to find a recipe for the Sapa I bought some months ago. Many thanks for this.

]]> Comment on Recycle in the original meaning of the word by 7Kitties http://dolcevitadiaries.com/2012/01/01/recycle-in-the-original-meaning-of-the-word/#comment-2250 Thu, 26 Apr 2012 17:52:39 +0000 http://dolcevitadiaries.com/?p=1610#comment-2250 Eccellente!!

]]> Comment on Say it with sayings by 7Kitties http://dolcevitadiaries.com/2012/04/23/say-it-with-sayings/#comment-2249 Thu, 26 Apr 2012 17:18:50 +0000 http://dolcevitadiaries.com/?p=1929#comment-2249 Haaaa! Those were funny sayings.
Che divertenti! :-)

Oh, i am glad the farmer doesn’t know about the diner that I had last night……
(formmagio e pera)- haaaa! I think, if the farmer knew how delicious my dinner was, he would have not given up his delicious goods.

]]> Comment on Orange and sapa cookies by Kevan Brighting http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2248 Thu, 26 Apr 2012 14:10:00 +0000 http://dolcevitadiaries.com/?p=1924#comment-2248 These look fabulous, but I wouldn’t recommend cooking them at the suggested temperature of 3190 degrees C. Your oven might melt!

]]> Comment on Contact by jason.gibb http://dolcevitadiaries.com/contact/#comment-2247 Thu, 26 Apr 2012 12:29:37 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-2247 Hello Julie – we are near the town of Loro Piceno, and we do have a farm shop with the grove. If you get in touch by email to info(at)nudo-italia.com, we should be able to arrange a visit for you.

]]> Comment on Onion and sapa tart by bethan rhodes http://dolcevitadiaries.com/2012/04/24/onion-and-sapa-tart/#comment-2239 Tue, 24 Apr 2012 13:40:30 +0000 http://dolcevitadiaries.com/?p=1941#comment-2239 Wow, all these great ideas to use your sapa. Thanks! Awesome photo.

]]> Comment on Orange and sapa cookies by Sara http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2238 Tue, 24 Apr 2012 13:39:26 +0000 http://dolcevitadiaries.com/?p=1924#comment-2238 these look delicious. I will try them with my children, though i imagine my husband will get to them first…

]]> Comment on Say it with sayings by Food,Photography & France http://dolcevitadiaries.com/2012/04/23/say-it-with-sayings/#comment-2237 Tue, 24 Apr 2012 11:50:28 +0000 http://dolcevitadiaries.com/?p=1929#comment-2237 Fabulous sayings. Our French farmers have so many that involve Saints and their approval before planting,etc. We even have the Saintes Glaces (the holy frosts) in May which I think relate to our worry about casting a clout before May is out. I’m still working on the pear and cheese:)

]]> Comment on Orange and sapa cookies by jason.gibb http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2236 Tue, 24 Apr 2012 11:37:17 +0000 http://dolcevitadiaries.com/?p=1924#comment-2236 It’s also know as saba in some shops. You can buy it online from the Nudo website, and at the moment there is a 2 for 1 offer…

]]> Comment on Orange and sapa cookies by Mac http://dolcevitadiaries.com/2012/04/24/orange-and-sapa-cookies/#comment-2235 Tue, 24 Apr 2012 11:24:43 +0000 http://dolcevitadiaries.com/?p=1924#comment-2235 Does anyone know where I could buy some sapa in the UK ?

]]> Comment on Portobello mushroom and Buffalo mozzarella panini by jason.gibb http://dolcevitadiaries.com/2012/04/05/portabello-mushroom-buffalo-mozzarella-panini/#comment-2229 Mon, 16 Apr 2012 11:18:06 +0000 http://dolcevitadiaries.com/?p=1881#comment-2229 Hello Jemima – that sounds like a very good idea.
Jason

]]> Comment on Pan-fried sole with mandarin olive oil by Lawrie M http://dolcevitadiaries.com/2012/04/11/pan-fried-sole-with-mandarin-olive-oil/#comment-2228 Mon, 16 Apr 2012 11:16:17 +0000 http://dolcevitadiaries.com/?p=1886#comment-2228 Looks delicious. I must try it! i love fish and paired with mandarin oil sounds very appealing.

]]> Comment on Pan-fried sole with mandarin olive oil by Pan-fried sole with mandarin olive oil « goodthingsfromitaly http://dolcevitadiaries.com/2012/04/11/pan-fried-sole-with-mandarin-olive-oil/#comment-2227 Sun, 15 Apr 2012 06:18:54 +0000 http://dolcevitadiaries.com/?p=1886#comment-2227 [...] Via dolcevitadiaries.com Share this:TwitterFacebookVind ik leuk:LikeWees de eerste om post te waarderen. [...]

]]> Comment on Pan-fried sole with mandarin olive oil by Food,Photography & France http://dolcevitadiaries.com/2012/04/11/pan-fried-sole-with-mandarin-olive-oil/#comment-2214 Wed, 11 Apr 2012 12:29:48 +0000 http://dolcevitadiaries.com/?p=1886#comment-2214 That is a very good recipe. I’m sorely tempted to buy some of your mandarin oil. My son, a food photographer in London, is already a user of your oils.

]]> Comment on Contact by Julie http://dolcevitadiaries.com/contact/#comment-2211 Mon, 09 Apr 2012 10:30:20 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-2211 I am visiting Le Marche region next week, wondered where you are and if it is possible to visit – not sure if you have a farm shop or similar?

]]> Comment on Portobello mushroom and Buffalo mozzarella panini by Jemima Beard http://dolcevitadiaries.com/2012/04/05/portabello-mushroom-buffalo-mozzarella-panini/#comment-2200 Thu, 05 Apr 2012 18:46:53 +0000 http://dolcevitadiaries.com/?p=1881#comment-2200 I think you could use chilli olive oil instead of basil. What do you think?

]]> Comment on Portobello mushroom and Buffalo mozzarella panini by Nick http://dolcevitadiaries.com/2012/04/05/portabello-mushroom-buffalo-mozzarella-panini/#comment-2199 Thu, 05 Apr 2012 18:45:28 +0000 http://dolcevitadiaries.com/?p=1881#comment-2199 Looks like delish italian fast food to me. Nice recipe.

]]> Comment on Traditional Italian Easter Tart: Torta Pasqualina by Trish http://dolcevitadiaries.com/2012/03/26/traditional-italian-easter-tart-torta-pasqualina/#comment-2186 Sun, 01 Apr 2012 20:02:34 +0000 http://dolcevitadiaries.com/?p=1892#comment-2186 I made this tonight. It is great. I need to confess, I used store bought pie crust. This was a big hit. Thanks for the recipe, I will make it again.

]]> Comment on Traditional Italian Easter leg of lamb by theslowlowdown http://dolcevitadiaries.com/2012/03/26/traditional-italian-easter-leg-of-lamb/#comment-2176 Thu, 29 Mar 2012 05:22:46 +0000 http://dolcevitadiaries.com/?p=1900#comment-2176 Beautiful!! Here’s my favorite lamb side dish http://theslowlowdown.com/2012/03/29/fennel-in-cream/… finnochio al forno!

]]> Comment on Traditional Italian Easter leg of lamb by Food,Photography & France http://dolcevitadiaries.com/2012/03/26/traditional-italian-easter-leg-of-lamb/#comment-2172 Mon, 26 Mar 2012 14:18:00 +0000 http://dolcevitadiaries.com/?p=1900#comment-2172 Great looking roast – nice one

]]> Comment on Traditional Italian Easter Tart: Torta Pasqualina by Traditional Italian Easter leg of lamb « The Dolce Vita Diaries http://dolcevitadiaries.com/2012/03/26/traditional-italian-easter-tart-torta-pasqualina/#comment-2171 Mon, 26 Mar 2012 13:01:38 +0000 http://dolcevitadiaries.com/?p=1892#comment-2171 [...] Comments « Traditional Italian Easter Tart: Torta Pasqualina [...]

]]> Comment on 5 Facts about extra virgin olive oil by jason.gibb http://dolcevitadiaries.com/2012/03/16/5-facts-about-extra-virgin-olive-oil/#comment-2167 Thu, 22 Mar 2012 10:10:22 +0000 http://dolcevitadiaries.com/?p=1877#comment-2167 probably.

]]> Comment on 5 Facts about extra virgin olive oil by Amanda Cooper http://dolcevitadiaries.com/2012/03/16/5-facts-about-extra-virgin-olive-oil/#comment-2166 Thu, 22 Mar 2012 10:06:16 +0000 http://dolcevitadiaries.com/?p=1877#comment-2166 Fascinating stuff Jason. Thanks. I love cooking with olive oil.

]]> Comment on 5 Facts about extra virgin olive oil by Harry Hirsute http://dolcevitadiaries.com/2012/03/16/5-facts-about-extra-virgin-olive-oil/#comment-2156 Fri, 16 Mar 2012 15:00:04 +0000 http://dolcevitadiaries.com/?p=1877#comment-2156 I consume loads of olive and I’m very hairy – is it true that olive oil puts hair on your chest?

]]> Comment on The best Italian organic olive oil soap (thus far) by jason.gibb http://dolcevitadiaries.com/2012/03/12/the-best-italian-organic-olive-oil-soap-thus-far/#comment-2155 Fri, 16 Mar 2012 14:56:49 +0000 http://dolcevitadiaries.com/?p=1864#comment-2155 Hello Rene – the olive oil soap is on it’s way to the US by sea this week. It should be available for purchase from about three weeks time!
Ciao for now,
Jason

]]> Comment on The best Italian organic olive oil soap (thus far) by Jean http://dolcevitadiaries.com/2012/03/12/the-best-italian-organic-olive-oil-soap-thus-far/#comment-2154 Fri, 16 Mar 2012 14:54:27 +0000 http://dolcevitadiaries.com/?p=1864#comment-2154 Lovely looking soap and lovely photos. THanks.

]]> Comment on 5 Facts about extra virgin olive oil by Jean http://dolcevitadiaries.com/2012/03/16/5-facts-about-extra-virgin-olive-oil/#comment-2153 Fri, 16 Mar 2012 14:52:17 +0000 http://dolcevitadiaries.com/?p=1877#comment-2153 I didn’t know that about black olives. Very interesting. Thanks for sharing.

]]> Comment on The best Italian organic olive oil soap (thus far) by Rene Huey-Lipton http://dolcevitadiaries.com/2012/03/12/the-best-italian-organic-olive-oil-soap-thus-far/#comment-2152 Thu, 15 Mar 2012 16:59:15 +0000 http://dolcevitadiaries.com/?p=1864#comment-2152 We are loving the Olive Oil we got from our tree…but sigh….I can’t buy the soap. When do you think it will be available in the States?

]]> Comment on Pumpkin flan with cheese fondue sauce by Maura Moratti http://dolcevitadiaries.com/2012/02/09/pumpkin-flan-with-cheese-fondue-sauce/#comment-2119 Thu, 01 Mar 2012 14:04:56 +0000 http://dolcevitadiaries.com/?p=1672#comment-2119 What an interesting mixture of sweet and savoury. I’ll put it on my to try list. I’ve read a few of your recipes and they are all very intersting and authentic. Grazie!

]]> Comment on From the Fiorano kitchen: Traditional olive Ascolane by sabina http://dolcevitadiaries.com/2012/02/15/from-the-fiorano-kitchen-traditional-olive-ascolane/#comment-2118 Thu, 01 Mar 2012 14:02:28 +0000 http://dolcevitadiaries.com/?p=1822#comment-2118 I tried these when I went to Le Marche, and with some custard filled antipasti too. Very interesting. Thanks for the recipe – we will try to make them ourselves.

]]> Comment on Grow your own olive tree by sabina http://dolcevitadiaries.com/2012/02/24/grow-your-own-olive-tree/#comment-2117 Thu, 01 Mar 2012 13:59:44 +0000 http://dolcevitadiaries.com/?p=1840#comment-2117 I love the idea of growing an olive tree! how cool.

]]> Comment on From the Fiorano kitchen: Traditional olive Ascolane by Yes Chef http://dolcevitadiaries.com/2012/02/15/from-the-fiorano-kitchen-traditional-olive-ascolane/#comment-2031 Fri, 24 Feb 2012 01:09:16 +0000 http://dolcevitadiaries.com/?p=1822#comment-2031 This should taste good! Excellent read.

]]> Comment on From the Fiorano kitchen: Traditional olive Ascolane by Cossignano Le Marche: Traditional olive Ascolane « goodthingsfromitaly http://dolcevitadiaries.com/2012/02/15/from-the-fiorano-kitchen-traditional-olive-ascolane/#comment-1928 Fri, 17 Feb 2012 08:24:19 +0000 http://dolcevitadiaries.com/?p=1822#comment-1928 [...] – as requested Extra virgin olive oil – as required   Click on the photo to read more…Via dolcevitadiaries.com Share this:TwitterFacebookVind ik leuk:LikeWees de eerste om post te [...]

]]> Comment on The Citrus Club by dolcevitadiaries http://dolcevitadiaries.com/2011/04/02/the-citrus-club/#comment-1916 Thu, 16 Feb 2012 17:06:05 +0000 http://dolcevitadiaries.com/?p=1831#comment-1916 Hello Ron,

Thank you for getting in touch. Nudo citrus olive oils are available from The Plaza Food Hall on Manhattan, otherwise please order from Nudo-Italia.com for delivery within 3 days in New York state.

]]> Comment on The Citrus Club by RON PRISCO http://dolcevitadiaries.com/2011/04/02/the-citrus-club/#comment-1915 Thu, 16 Feb 2012 16:54:01 +0000 http://dolcevitadiaries.com/?p=1831#comment-1915 Can I purchase your product in NEW YORK

]]> Comment on 100% Extra Virgin? by Nancy LoBalbo http://dolcevitadiaries.com/2012/01/27/100-extra-virgin-2/#comment-1908 Wed, 15 Feb 2012 16:03:41 +0000 http://dolcevitadiaries.com/?p=1651#comment-1908 Having recently read “Extra Virginity”, I will never look at a bottle of olive oil on the supermarket shelf in the same way! I have become very aware of provenance and quality first, before price. I have NO problem purchasing oils from Spain, California or Australia and am, in fact, trying to do so in an effort to better educate my palate when it comes to olive oils. But I DO want to know where my oils come from, if they are cut and/or blended and refined.. and that is not so easy to figure out from labeling. My daughter turned me on to Nudo and I feel confident at least that, with your company, I am getting what I am paying for!
Keep up the good work and know that there are consumers out there who are working to educate themselves in this arena!

]]> Comment on Pumpkin flan with cheese fondue sauce by Food,Photography & France http://dolcevitadiaries.com/2012/02/09/pumpkin-flan-with-cheese-fondue-sauce/#comment-1844 Thu, 09 Feb 2012 13:02:53 +0000 http://dolcevitadiaries.com/?p=1672#comment-1844 That is a truly wonderful recipe – unfortunately it will be without the delicious sounding mandarin olive oil.

]]> Comment on Polpette vegetariane alla ricotta by jason.gibb http://dolcevitadiaries.com/2012/02/02/polpette-vegetariane-alla-ricotta/#comment-1793 Fri, 03 Feb 2012 10:22:17 +0000 http://dolcevitadiaries.com/?p=1665#comment-1793 I tend to make extra of this mix and keep it in the fridge for up to 10 days, dispensing myself the occasional dose of 4 or 5 crispy polpette (when i’m home alone and want something easy).

]]> Comment on Polpette vegetariane alla ricotta by Pat Tanner http://dolcevitadiaries.com/2012/02/02/polpette-vegetariane-alla-ricotta/#comment-1792 Thu, 02 Feb 2012 19:14:38 +0000 http://dolcevitadiaries.com/?p=1665#comment-1792 I’m always looking for new ways with lentils – anything beyond soup or stew. I’m going to give this recipe a whirl (pun intended) asap. Thanks.

]]> Comment on Polpette vegetariane alla ricotta by Food,Photography & France http://dolcevitadiaries.com/2012/02/02/polpette-vegetariane-alla-ricotta/#comment-1791 Thu, 02 Feb 2012 18:16:42 +0000 http://dolcevitadiaries.com/?p=1665#comment-1791 What a brilliant idea – I love meatballs, but don’t eat very much meat. Nice picture too.

]]> Comment on The Book by WOL (Graham Wallhead) http://dolcevitadiaries.com/about/#comment-1790 Thu, 02 Feb 2012 15:16:04 +0000 #comment-1790 WOL here Hi.
was gifted a tree adoption 2 years ago by my daughter & son – in – law.
It was a play on words, as I favour a little sun on my body on the rare occasions that I get the chance. “Here comes Nudo” I did it first, but no hard feelings.
Anyway love the oils, had great tastings with the grandchildren but didn’t get round to filling in the tasting card. Just found your lovely blog, can’t wait to order the book & will re adopt my tree if I can afford to. Mean while I can but dream of sitting in the shade of the olive tree. Nudo, of course!

]]> Comment on Spaghetti aglio, olio e peperoncino by Scotty http://dolcevitadiaries.com/2012/01/30/spaghetti-aglio-olio-e-pepperoncino/#comment-1785 Tue, 31 Jan 2012 10:10:55 +0000 http://dolcevitadiaries.com/?p=1659#comment-1785 Lovely simple recipe. Might try in on my lucky lady. Ciaoooo.

]]> Comment on Spaghetti aglio, olio e peperoncino by Luke Vigeant http://dolcevitadiaries.com/2012/01/30/spaghetti-aglio-olio-e-pepperoncino/#comment-1783 Tue, 31 Jan 2012 05:15:01 +0000 http://dolcevitadiaries.com/?p=1659#comment-1783 Thank you so much for the recipe! I was given a tin of your Olive Oil for Christmas, and as I’m almost out will have to place on order for several more before I tackle this recipe.

Love what you’re doing as a brand, as people, and on the blog.

Keep up the hard work,
luke.

]]> Comment on Springtime chocolate mousse with mandarin olive oil by Spaghetti, aglio, olio e pepperoncino « The Dolce Vita Diaries http://dolcevitadiaries.com/2010/03/08/springtime-chocolate-mousse-with-mandarin-olive-oil/#comment-1781 Mon, 30 Jan 2012 09:02:14 +0000 http://dolcevitadiaries.co.uk/?p=761#comment-1781 [...] ideas for dessert? Why not try our delightfully silky olive oil chocolate mousse. Advertisement GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); [...]

]]> Comment on 100% Extra Virgin? by jason.gibb http://dolcevitadiaries.com/2012/01/27/100-extra-virgin-2/#comment-1773 Fri, 27 Jan 2012 18:10:27 +0000 http://dolcevitadiaries.com/?p=1651#comment-1773 Hello Roger – I hope the French countryside is treating you well. As you can imagine we’re often asked why our olive oil is so expensive, and I hope I’ve helped illustrate why. My work is really 50% making a lovely oil and 50% education.
On the supermarket oil front, like you, I’m not against cheap oil par se, I’ll sometimes use it, but what I guess I object to is that it is often passed off as something it isn’t. Thanks for reading Jason

]]> Comment on 100% Extra Virgin? by jason.gibb http://dolcevitadiaries.com/2012/01/27/100-extra-virgin-2/#comment-1772 Fri, 27 Jan 2012 18:06:45 +0000 http://dolcevitadiaries.com/?p=1651#comment-1772 Hello Francisco – I’m a bit fan of Spanish extra virgin olive oil and one of my favourite oils is from Morocco, so I really don’t mean to be pejorative about non-Italian oils. I’m advocating more transparency. Then the consumer is empowered and can make their own choices. Thanks for joining in the discussion. Jason

]]> Comment on 100% Extra Virgin? by Francisco Cobo http://dolcevitadiaries.com/2012/01/27/100-extra-virgin-2/#comment-1770 Fri, 27 Jan 2012 17:55:20 +0000 http://dolcevitadiaries.com/?p=1651#comment-1770 Hi, when you say “and it’s likely provenance is Spain, North Africa or Turkey” you seem to say it in a pejorative way. A huge portion of the “Italian” olive oil sold around the world is actually produced in Spain. I am from Jaén, Andalucía, the biggest olive oil producer in the world and I can assure you we have, at least, the same quality controls than in Italy. In fact we produce some of the best olive juices that exists.
I tell you all this, although we are right now in the middle of a huge economic crisis and the prices are not really profitable for the producer, because we can sell that extra virgin olive oil liter for 6$ and even 5$ without shortening in quality controls, just changing some of the harvesting methods and getting biggest tree productions.
Really big differences between your trees and mines!

]]> Comment on 100% Extra Virgin? by Food,Photography & France http://dolcevitadiaries.com/2012/01/27/100-extra-virgin-2/#comment-1769 Fri, 27 Jan 2012 17:28:48 +0000 http://dolcevitadiaries.com/?p=1651#comment-1769 Glad to have found your site. I’m a photographer/film maker who, at the end of my career, has chosen to live in the French countryside. Olive oil is big part of our life, and your revelations are not a great surprise. With a much lower income than my previous life I find myself buying litres of “Extra Virgin” olive oil from Lidl’s for very little money, which I’ve always been aware is not very good but suffices. How do you make any money in such an unprincipled market?

]]> Comment on Contact by Big Nudo Fan http://dolcevitadiaries.com/contact/#comment-1764 Thu, 26 Jan 2012 08:59:58 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-1764 We were among the lucky people who ordered your panettone before supplies ran out. Would you please consider offering the same delectable confection as, say, a large panettone loaf, shipped all through winter? It has been so good to be able to indulge in a baked treat with your sublime olive oil and not butter supllying the moisture. Very sad, now that we are nearly down to crumbs from our Christmas order.

]]> Comment on Contact by Eleanor Roberts http://dolcevitadiaries.com/contact/#comment-1755 Thu, 19 Jan 2012 21:23:38 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-1755 I received your book as a Christmas present – what a fabulous read! Have recommended the ‘adopt an olive tree’ to a friend to get her partner for his birthday and am thinking of doing the same for my sister’s 40th later on in the year.

]]> Comment on The Italian economy by lifeinarecipe http://dolcevitadiaries.com/2012/01/16/the-italian-economy/#comment-1749 Mon, 16 Jan 2012 19:27:52 +0000 http://dolcevitadiaries.com/?p=1623#comment-1749 Your photo is beautiful and your post moving. My goal is to save enough money to adopt a tree this year. I would hate to think that due to economic difficulties that scenes like the one you picture could disappear. I live in an area rich in orchards, but over the lean years many have disappeared. Farmers are vital to all of us no matter where we live. Thank you for the insight to your region!

]]> Comment on Wild Chicory Spaghetti by Ad http://dolcevitadiaries.com/2009/05/19/wild-chicory-spaghetti/#comment-1731 Sun, 08 Jan 2012 20:34:51 +0000 http://dolcevitadiaries.co.uk/?p=124#comment-1731 Thank you Jason, I will try it.
Ad

]]> Comment on Contact by jason.gibb http://dolcevitadiaries.com/contact/#comment-1718 Wed, 04 Jan 2012 14:14:40 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-1718 Hello Valerie – that is a lovely time of year to visit (though my overall fave time is spring). If you email emily at Nudo, tell her which grove your tree is in and she will send you a list of places to stay and things to do. The address is emily at nudo-italia.com.
Thanks,

Jason

]]> Comment on The Ben Tish Dish by jason.gibb http://dolcevitadiaries.com/2011/12/27/the-ben-tish-dish/#comment-1717 Wed, 04 Jan 2012 14:12:14 +0000 http://dolcevitadiaries.com/?p=1461#comment-1717 Hello JJ – thanks for your question. Late summer to autumn/fall is the period where borlotti beans appear in markets.

Ciao,
Jason

]]> Comment on Wild Chicory Spaghetti by Jason Gibb http://dolcevitadiaries.com/2009/05/19/wild-chicory-spaghetti/#comment-1716 Wed, 04 Jan 2012 10:12:09 +0000 http://dolcevitadiaries.co.uk/?p=124#comment-1716 Hello Ad – thanks for reading the blog. We literally picked the chicory in the olive grove and used the whole plant.

Jason

]]> Comment on The Ben Tish Dish by JJ http://dolcevitadiaries.com/2011/12/27/the-ben-tish-dish/#comment-1715 Wed, 04 Jan 2012 10:09:38 +0000 http://dolcevitadiaries.com/?p=1461#comment-1715 What time of year do you get fresh borlotti beans? thanx.

]]> Comment on The Ben Tish Dish by Tom Meller http://dolcevitadiaries.com/2011/12/27/the-ben-tish-dish/#comment-1714 Wed, 04 Jan 2012 10:08:15 +0000 http://dolcevitadiaries.com/?p=1461#comment-1714 Sounds delicious, thanks for the recipe.

]]> Comment on Recycle in the original meaning of the word by maria locke http://dolcevitadiaries.com/2012/01/01/recycle-in-the-original-meaning-of-the-word/#comment-1708 Sun, 01 Jan 2012 10:01:53 +0000 http://dolcevitadiaries.com/?p=1610#comment-1708 thank you….we must all re-use items….and they actually look good!!!
happy new year!!!

]]> Comment on Contact by Valerie Balderson http://dolcevitadiaries.com/contact/#comment-1703 Thu, 29 Dec 2011 19:47:54 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-1703 Hi Cathy and Jason,
I gifted my husband a tree for Xmas. My daughter will be travelling to Italy in October 2012….if we wanted to accompany her and visit “his tree” :) which would be the nearest town re: accommodation etc? Thanks much,
Valerie from Canada

]]> Comment on Contact by Stitchless Tree http://dolcevitadiaries.com/contact/#comment-1700 Tue, 27 Dec 2011 16:20:20 +0000 http://dolcevitadiaries.wordpress.com/?page_id=9#comment-1700 Hello Cathy,

Lovely to see how the ‘alternative oil business’ is doing so well.

Rosie and Sorrel look so…………… big.

How did you get your blog to look so great, I gave up in the end and ended up paying loads for a website, take a look!

Theresa. (Isabella’s mum) stitchless.co.uk

]]> Comment on Wild Chicory Spaghetti by Ad http://dolcevitadiaries.com/2009/05/19/wild-chicory-spaghetti/#comment-1684 Tue, 20 Dec 2011 20:04:30 +0000 http://dolcevitadiaries.co.uk/?p=124#comment-1684 Can you tell us what part of the chicory did you use in your pasta dish?

]]> Comment on Luisa: a woman of great stock by Olivia C. http://dolcevitadiaries.com/2011/11/30/luisa-a-woman-of-great-stock/#comment-1668 Fri, 09 Dec 2011 09:57:41 +0000 http://dolcevitadiaries.com/?p=1558#comment-1668 Great blog. Nice read. Thanks.

]]> Comment on Nudo and the olive oil panettone by Colin http://dolcevitadiaries.com/2011/12/08/nudo-and-the-olive-oil-panettone/#comment-1667 Fri, 09 Dec 2011 09:52:21 +0000 http://dolcevitadiaries.wordpress.com/?p=1567#comment-1667 Another clever idea from you guys.

]]> Comment on The unbearable lightness of 00 flour by Jason Gibb http://dolcevitadiaries.com/2011/10/07/the-unbearable-lightness-of-00-flour/#comment-1640 Thu, 01 Dec 2011 12:30:28 +0000 http://dolcevitadiaries.com/?p=1493#comment-1640 Hello Joanna – the three ingredients would be italian tinned tomatoes, finely chopped onions and garlic. You’ll also need a splash of olive oil, so that’s four really!
Jason

]]> Comment on The Loro Piceno vino cotto festival by Luisa: a woman of great stock « The Dolce Vita Diaries http://dolcevitadiaries.com/2009/08/11/the-loro-piceno-vino-cotto-festival/#comment-1636 Wed, 30 Nov 2011 12:46:28 +0000 http://dolcevitadiaries.co.uk/?p=315#comment-1636 [...] all the powder up and stuck labels on, Luisa and pal allow themselves a cheeky little glass of vino cotto. And therein lies all you need to know about how, although men still dominate headlines and [...]

]]> Comment on More old people in movies please by Luisa: a woman of great stock « The Dolce Vita Diaries http://dolcevitadiaries.com/2010/08/16/more-old-people-in-movies-please/#comment-1635 Wed, 30 Nov 2011 12:46:26 +0000 http://dolcevitadiaries.co.uk/?p=1026#comment-1635 [...] year, the day after Ferragosto, Luisa and her friend Maria spend the whole day cooking. The whole day is dedicated to preparing [...]

]]> Comment on How to taste olive oil like a pro by Carmen Maria Stoicescu http://dolcevitadiaries.com/2011/11/25/how-to-taste-olive-oil-like-a-pro/#comment-1626 Fri, 25 Nov 2011 23:37:17 +0000 http://dolcevitadiaries.com/?p=1546#comment-1626 Interesting!

]]> Comment on Mangiamo! Or: how to eat like an Italian by Mike http://dolcevitadiaries.com/2009/10/02/mangiamo-or-how-to-eat-like-an-italian/#comment-1601 Sat, 12 Nov 2011 02:03:06 +0000 http://dolcevitadiaries.co.uk/?p=412#comment-1601 That would be really great.

]]> Comment on Mangiamo! Or: how to eat like an Italian by Mike http://dolcevitadiaries.com/2009/10/02/mangiamo-or-how-to-eat-like-an-italian/#comment-1600 Sat, 12 Nov 2011 02:02:14 +0000 http://dolcevitadiaries.co.uk/?p=412#comment-1600 I agree.

]]> Comment on Mangiamo! Or: how to eat like an Italian by Mike http://dolcevitadiaries.com/2009/10/02/mangiamo-or-how-to-eat-like-an-italian/#comment-1599 Sat, 12 Nov 2011 02:01:27 +0000 http://dolcevitadiaries.co.uk/?p=412#comment-1599 If I drank and espresso at 9 pm, I would not be able to sleep.

]]> Comment on Will Torrent’s amazing olive oil baking recipes by Leila http://dolcevitadiaries.com/2011/11/08/will-torrents-amazing-olive-oil-baking-recipes-2/#comment-1597 Wed, 09 Nov 2011 14:20:16 +0000 http://dolcevitadiaries.com/?p=1526#comment-1597 I would never have thought of a chocolate basil ganache. So inventive! Might leave that one to the great man himself but will be trying the roasted apricot and butternut squash cake at home for sure.

]]> Comment on Will Torrent’s amazing olive oil baking recipes by Nicki http://dolcevitadiaries.com/2011/11/08/will-torrents-amazing-olive-oil-baking-recipes-2/#comment-1595 Wed, 09 Nov 2011 10:30:49 +0000 http://dolcevitadiaries.com/?p=1526#comment-1595 I love the idea of using flavoured oils in baking rather than butter, excellent!

]]> Comment on The unbearable lightness of 00 flour by Joanna Jo http://dolcevitadiaries.com/2011/10/07/the-unbearable-lightness-of-00-flour/#comment-1590 Thu, 03 Nov 2011 22:08:48 +0000 http://dolcevitadiaries.com/?p=1493#comment-1590 Hello Jason – What are the three ingredients in your tomato sauce recipe please?

]]> Comment on Harvest time is here again… by Joanna Jo http://dolcevitadiaries.com/2011/10/19/harvest-time-is-here-again/#comment-1589 Thu, 03 Nov 2011 22:04:55 +0000 http://dolcevitadiaries.com/?p=1502#comment-1589 Has the harvest finished now? When does it happen? Thanks for a great blog read.

]]> Comment on Wild mushroom risotto with basil oil by Andrew http://dolcevitadiaries.com/2011/10/19/wild-mushroom-risotto-with-basil-oil/#comment-1588 Thu, 03 Nov 2011 21:58:20 +0000 http://dolcevitadiaries.com/?p=1504#comment-1588 I will dig out the field guide and get funghi hunting!

]]> Comment on Pear, parmesan and rocket risotto by jason.gibb http://dolcevitadiaries.com/2009/09/17/pear-parmesan-and-rocket-risotto/#comment-1583 Tue, 01 Nov 2011 15:08:53 +0000 http://dolcevitadiaries.co.uk/?p=379#comment-1583 Hello Francine – Rocket is arugola or rucola!

Jason

]]> Comment on Five trees of separation by Atlanta Tree Guy http://dolcevitadiaries.com/2011/09/28/five-trees-of-separation/#comment-1561 Wed, 26 Oct 2011 07:01:21 +0000 http://dolcevitadiaries.com/?p=1479#comment-1561 What a lovely blog post. Great to read everyone’s stories.

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