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CHIANTI, TUSCANY
Badia a Coltibuono Extra Virgin Olive Oil Celebrating 60 Years
Founded in 1979, De Medici imported Badia a Coltibuono, the first Tuscan Extra Virgin Olive Oil marketed nationally in the U.S.A.
A MOMENT IN HISTORY
Those years are just a moment in the history of an estate whose existence is measured in eras, not years. Phoenician and Greek colonists introduced the olive tree to the Italian peninsula. There is archeologic evidence on the site that the Etruscans cultivated both grapes and olives here in pre- Roman times (about 2500 B.C.E.).
In 1051 the feudal lords who had governed the land for 400 years invited an order of Benedictine monks to found an abbey here. They dedicated themselves to tending the land, raising vines and groves to produce wine and oil. They continued their agricultural and spiritual labors here until
the Napoleonic wars, when in 1810, church lands were seized, secularized and auctioned off.
SIX GENERATIONS
In 1846 Michele Giuntini acquired the property.
In the late 1950’s, his descendent, Piero Stucchi Prinetti, took charge of
the property. He began to bottle the best vintages of the estate’s Chianti Classico Riserva, selling them on the domestic and international markets. He was the first
to realize the potential of another traditional product of the region: extra virgin olive oil. He lavished the same care on his groves, oil production and its marketing as he did the estate’s wines. Today his commitment to the quality wines and oils of the estate is carried on by his and Lorenza dé Medici’s children; Emanuela, Paolo and Roberto.
BENEFITS OF EVOO
• Known and appreciated since ancient times, Extra Virgin Olive Oil is one of the essential components of the Mediterranean Diet and one of the healthiest vegetable fats.
• Excellent for both seasoning and cooking.
• Numerous studies on the beneficial effects due to the presence of vitamins and antioxidants.
• Badia a Coltibuono is 100% estate grown.
• In Italy the olive tree arrived through the Greek and Phoenician colonies and in ancient Rome, the therapeutic virtues of olive oil were appreciated.
• Over time, advances in the production processes have improved the Extra Virgin Olive Oil quality. It is obtained by centrifugal extraction from the olive paste, without further chemical-physical manipulations.
• The extraction takes place at low temperatures and the oil is protected from light and air to keep it in optimal conditions.
DE MEDICI IN THE KNOW
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How to Use
Truffle Oils & Sauces
Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.
Truffle sauce can stand alone or be blended.
Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.
Truffle sauce can stand alone or be blended.
USE PROMO CODE
TRUFFLE2022
TO GET 20% OFF ALL TRUFFLE PRODUCTS demedici.com
OVEN “FRIES” WITH TRUFFLE OIL
Ingredients
16 large Russet potatoes
2 tablespoons A L’ Olivier EVOO
1 tablespoon or more A L’ Olivier Black Truffle Infused EVOO
Espirit du Sel Fleur de Sel to taste
Black Pepper (Optional) Parmesan cheese, grated (Optional)
Flat leaf parsley, finely chopped (Optional)
Cut the potatoes lengthwise in to 1⁄4 “julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.
Preheat the oven to 400°F. Line two baking sheets with parchment or foil.
Drain the potatoes and pat dry. Toss them with the olive oil. Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for 15 minutes more until crisp and golden.
Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt
You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.
Try This
We used A L'Olivier fruit pulp vinegars for our collection of fruit bars. Vegan Mango Coconut Lime Bars made with Mango Fruit Pulp Vinegar and Raspberry Jam Oat Bars.
CITRUS BRIGHTS!!!
Brighten up your winter table with A L'Olivier Fruit Pulp Vinegars. Made with 40% fruit pulp, these unique think pulp-filled vinegars add a burst of fresh fruit and flavors to your culinary explorations. Available in seven flavors, these products work in savory, sweet, and even cocktails!
They make innovative gifts for Valentine's Day.
Rethink Your Grains & Rice
Amarena Cherry filled Chocolate Cupcakes with White Chocolate Frosting
Featuring Amedei Toscano Chocolate and Villa Manodori Dark Cherry Balsamic Vinegar of Modena.
Rethink Your Grains & Rice
Rethink Your Grains & Rice
For January, we put together a few recipes featuring Riseria Campanini from the Lombardy region of Italy.
Each package contains rice/grains from one crop, one harvest's flavor, and from one specific place. All Kosher certified. RISERVIA CAMPANINI
ARBORIO
CARNAROLI
FARRO
VIALONE NANO (sofi Gold 2021)
VENERE NERO BLACK RICE
QUICK COOKING POLENTA
RISOTTO MIX with PORCINI & MUSHROOMS RISOTTO MIX MILANESE
ORGANIC BROWN RICE
For January, we put together a few recipes featuring Riseria Campanini from the Lombardy region of Italy.
Each package contains rice/grains from one crop, one harvest's flavor, and from one specific place. All Kosher certified. RISERVIA CAMPANINI
ARBORIO
CARNAROLI
FARRO
VIALONE NANO (sofi Gold 2021)
VENERE NERO BLACK RICE
QUICK COOKING POLENTA
RISOTTO MIX with PORCINI & MUSHROOMS RISOTTO MIX MILANESE
ORGANIC BROWN RICE
LOBSTER RISOTTO WITH BLACK RICE
This elegant, rich, and inexplicably delicious seafood risotto is perfect for Valentine's Day.
FARRO WITH SQUASH & MUSROOM A delicious vegan dish of whole grain, winter squash, mushrooms, warm spices, hazelnuts and pepitas.
BROWN RICE MEJADRA Here is an old and comforting dish of rice and lentils topped with crispy fried onions.
SHRIMP IN TOMATO SAUCE WITH CAPERS OVER A BED OF POLENTA
This makes a simple, quick, and very satisfying supper. Soft, creamy, almost instant polenta serves as a bed for a deeply flavored and easy to assemble tomato sauce with shrimp.
DE MEDICI IN THE KNOW
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Vegan Mango, Coconut- Lime Bars
This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L' Olivier Mango Vinegar. Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.
This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L' Olivier Mango Vinegar. Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.