Q4 Badia a Coltibuono

Pictured: Emanuela Stucchi Prinetti

Badia a Coltibuono

CELEBRATING 60 YEARS OF IMPORTING PREMIUM EVOO FROM TUSCANY

"Our father believed that the highest quality Extra Virgin Olive Oil could be like a fine wine. In 1962, 60 years ago, he introduced for the first time in Italy a single estate, freshly pressed, ultra-premium olive oil from our home, Badia a Coltibuono, the Abbey of the Good Harvest. He insisted that good oil only could be made by pressing the olives the same day they were harvested with the best equipment possible. Separating the olive varieties, picking each at its peak of maturity, and clearly printing the date the oil was bottled on the label to ensure freshness when it reached the customer.

Pictured: The Abbey in Chianti, Tuscany, Italy

Pictured; The Abbey in Chianti, Tuscany, Italy Badia a Coltibuono’s oil was the first Tuscan Extra Virgin Olive Oil imported into the USA in 1979. Since then, our family’s oil has been the benchmark of quality in the industry and the heart of people who care most deeply about what they eat."

Sincerely, Emanuela & Roberto Stucchi Prinetti

My Olive Oil Cake

"BECAUSE DESSERT SHOULD BE ENJOYED AT ANY TIME OF THE DAY."

-Michaela Lamberta of My Olive Oil Cake

Growing up with an Italian family, baking has always been a part of my life, but I never thought it would become my passion turned career.

I started My Olive Oil Cake in July 2020, using the ovens of a local bakery. After three months, I left the account- ing world and became a full-time baker.

Today, I spend my days baking in a commercial kitch- en, sharing simply elegant cakes that blend sweet with savory nationwide. Because dessert should be enjoyed at any time of the day.

Michaela Lamberta

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