Italy’s Liquid Gold“…When I learned that several of America’s best chefs--Thomas Keller, Jean-Georges Vongerichten and Charlie Trotter among them--also love this oil, I wasn’t surprised. ’It’s the most full flavored, luscious oil I’ve ever tasted,’ Trotter says.’ It’s so special that using it is a little like using truffles or caviar. You want it as unadorned as possible’.”
Los Angeles Times, USA
Several people contributed with their knowledge, passion and generosity to the creation of these oils and the realization of this dream. I wish you could meet them in person. Without them, I would never have made it.
Elio Altare, brother and wine poet in the Langhe, Piedmont.
Heinz Beck, chef, Ristorante La Pergola, Hotel Rome Cavalieri, Rome.
Franco Fontana, photographer of landscape souls, the old child, Modena.
Angelo Gaja, the master and friend, king of Barbaresco and wine revolutionary, Piedmont.
David B. Kaminsky, M.D., Executive Vice President United States and Canadian Academy of Pathology
Anna Maria Natali, my mother, who is no longer here.
Annalisa Romani, Chemist, Associate Professor of Commodity Science, Department of Pharmaceutical Science, University of Florence.
Francesco Visioli, Pharmaceutical Chemist, Expert in Biotechnology and Pharmacology, University of Milan.