What are the pairing principles?
Always add the oil at the end, raw. Measure sparingly: two or three spoons are enough to enhance a dish. Seek balance: the spiciness of Itrana lightens fatty dishes, while its fruitiness supports delicate ones without overpowering them.
What recipes can you try with Itrana oil?
- Olive grower's bruschetta: bread, San Marzano tomatoes, garlic, basil, salt. Raw oil at the end, to bind with the acidity of the tomato.
- Cacio e pepe all'Itrana: the fruitiness balances the saltiness of the Pecorino and enhances the black pepper.
- Amberjack carpaccio with citrus: the delicate spiciness enhances the sweetness of the fish without masking it.
- White zucchini parmigiana: raw oil between the layers adds freshness and herbaceous notes.
- Olive oil and rosemary ice cream: the fruitiness creates a creamy and surprising dessert.
Frequently Asked Questions
Can I use Itrana oil for cooking?
Yes, for delicate cooking; however, it expresses its best raw.
How much oil should I use?
About 2-3 tablespoons (20-30 ml) per day.