Spring Break – Yes, it’s that time again!

Weather Channel predictions aside, Spring Break is only five weeks away. Are you ready? Whether you’re headed for Ft. Lauderdale, San Diego, or points beyond, shorts, sleeveless dresses, flip-flops and sandals will definitely be the attire of the week.

So, I ask again – are you ready? I know I’m not! This winter has been just a bit much and the weight seemed to just appear out of nowhere. Cold winter nights just go too well with Lucini’s Umbrian Lentil or Rustic Minestrone soups, carbonara con coniglio, risotto con bresaola e valtellina casera,

carbonara con coniglio

risotto con bresaola e valtellina casera

and all the other heavy taste treats of winter.

All good things must come to an end, though, and my winter eating has ended! Luckily, oranges, grapefruit, clementines, and all the other delicious citrus are in season and better than ever. Paired with a traditional basil-tomato sauce over pasta and presto! you have the perfect ‘get in shape’ meal.

Insalata di arancia alla siciliana

One of my personal favorites is insalata di arancia alla siciliana (recipe follows) served with Lucini tomato-basil sauce over spinach and ricotto ravioli with grated Lucini stravecchio Parmigiano Reggiano

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Spinach and ricotta ravioli with Lucini Tomato-Basil sauce

Another preference of mine is insalata di pomodoro con mozzarella (recipe follows) and a pan-fried chicken breast (I use just a teaspoon of Lucini’s extra virgin olive oil to ‘fry’ the breast). Or try pasta al dente – any type – drizzled with Lucini’s extra virgin oil olive and dusted with Lucini’s stravecchio Parmigiano Reggiano and mixed baby greens with a drab of Lucini Tuscan Balsamic vinaigrette. The ‘light’ possibilities are endless…..and delicious, too! And don’t forget to exercise….

Insalata di arancia alla siciliana

3-4 large navel oranges peeled and sliced in thirds

1-2 large pink grapefruit peeled and sliced in thirds

2 green onions chopped

1/4 cup Lucini Extra Virgin Olive Oil

1 teasp salt

1/4 teasp red pepper flakes

Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.

Insalata di pomodoro con mozzarella

1-2lbs cherry or sweet grape tomatoes

fresh mozzarella in water (boccincini)

2-3 fresh basil leaves torn into small pieces

1 1/2 teasp dried oregano

1/4 cup Lucini Extra Virgin Olive Oil

salt and pepper to taste

Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.

Vegetarian? No Problem!

There’s never been a better time to be a vegetarian. Mediterranean cuisine – especially Italian cuisine – is ‘the’ cuisine. Various fusion styles have evolved giving us a plethora of mouth-watering selections to choose from.

Orzo, green bean and fennel salad with dill pesto

From orzo, green bean, and fennel salad with dill pesto to caponata ai capperi, the choices are endless. Want something with a bit more ‘umph’? How about homemade ricotta ravioli with black truffles? Use Lucini Stravecchio Parmigiano Reggiano in the filling and finish with a drizzle of lemon infused extra virgin olive oil and finely chopped fresh sage.

caponata ai capperi

All are heart-healthy and help prevent various types of cancer. Use Lucini garlic infused extra virgin olive oil to add that ‘special touch’.

Ricotta Ravioli with Black Truffles

Best part is they’re all super yummy!

Slow Food is anything but – and easy on the pocket book, too!

Started in 1986 by 62 incredibly forward-thinking Italian food enthusiasts, Slow Food has become the international food organization. With over 85,000 members in over 130 countries worldwide, Slow Food promotes “… good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.”

Small family-owned farms play a critical role in the production of  ‘good, clean and fair food’ as they exemplify sustainable agriculture by preserving centuries-old traditions, methods and plant varieties. Extra virgin olive oil is a prime example of this: harvested by hand from centuries-old trees and cold-pressed to ensure pure, untainted flavor, the olives used today are the very same that caused Aristotle to wax poetic and Alexander the Great to conquer the known world.  The fundamental ingredient in almost all Mediterranean cooking, extra virgin olive oil is ‘Slow Food’ at its finest.

Here’s the best part: for literally pennies, it’s possible to create world-class cuisine that promotes sustainable agricultural practices and keeps you healthy. Lucini’s Limited Reserve Premium Select™ Extra Virgin Olive Oil 100% Organic helps fight cancer, heart disease, and other serious health aliments while adding immeasurable taste-value to everything you cook. The Slow Food movement didn’t start in Italy by accident, let me assure you!

Patate al forno (with brussel sprouts and cubed bacon)

Patate al forno (Italian oven-roasted potatoes)

You’ll find these marvels throughout Italy. For a nice, hearty winter dish add sliced fresh brussels sprouts and cubed thick-sliced sweet cured bacon. Leaving the skin on adds nutritional value and decreases prep time.

3-4lb russet potatoes

2-3 tblsp fresh rosemary finely chopped

1-2 clove(s) fresh garlic finely chopped

Lucini Extra Virgin Olive Oil

Salt and pepper to taste

Preheat oven 350°F. Line a jelly-roll or roasting pan with parchment paper. Scrub potatoes with a vegetable brush to thoroughly clean skin. Quarter each potato then slice in 1/4″ thick pieces. Evenly distribute sliced potatoes on prepared pan. Sprinkle chopped rosemary and garlic over potatoes; salt and pepper to taste. Drizzle oil over seasoned potatoes and toss to coat. Bake until tender, about 40 minutes. Serve hot.

Your Mom was Right – Eat Your Tomatoes!

I’ve written about the extensive research done with regards to the health benefts of extra virgin olive oil.  Add tomatoes, garlic, basil, and a pinch of sea salt and you have the classic and much beloved sugo di pomodoro or Lucini’s Tomato Basil Sauce. Here’s the great part – not only is this classic sauce great tasting, it’s great for you!

Tomatoes are naturally high in lycopene, a carotenoid (powerful antioxidants, protecting the cells of the body from damage caused by free radicals) that has been extensively studied for its antioxidant and cancer-preventing properties. According to the World’s Healthiest Foods, “…the antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.

Garden-ripe Tomatoes - Cancer prevention in a pretty package

“Lycopene from tomatoes has been extensively studied in humans and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. While lycopene may play an important role in tomatoes’ health benefits, it seems that it is not the only nutritional star integral for giving this food a red-hot reputation for health promotion; recent research discussed below in the section “Protection Due to Synergy of Tomato’s Nutrients, Not Just Lycopene” describes how scientists are finding out that it is the array of nutrients included in tomatoes, including, but not limited to lycopene, that confers it with so much health value. All the while, it’s still important to understand the many benefits that lycopene provides. Lycopene has been shown to help protect not only against prostate, but breast, pancreatic and intestinal cancers, especially when consumed with fat-rich foods, such as avocado, extra virgin olive oil or nuts. (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along with fats.”

Lucini Parmigiano Reggiano

Fast food doesn’t have to mean ‘bad for you’! A tasty pasta meal with a mixed green salad take about 15 minutes to prepare and you get all the cancer-preventing benefits of tomatoes and extra virgin olive oil. To make it even easier, make sure you have a selection of Lucini Sauces on hand. And don’t forget the Lucini DOP Parmigiano Reggiano!

Top Recommended Extra Virgin Olive Oil

Cook’s Illustrated rated Lucini Premium Select Extra Virgin Olive Oil® as the “top recommended” grocery extra virgin olive oil. Now, on PBS’s America’s Test Kitchen, the same review aired and is available online (you might have to signup for free to review). What is great about this piece is that it is done by independent taste testers reviewing products available in most good grocery stores and not just the specialty food boutiques.

Previously, they tested balsamic vinegars….and the winner was Lucini 10-Year Gran Riserva came out on top!

Worried about your health? Use olive oil!

Extra-virgin olive oil has been receiving lots of press for awhile now. According to the Mayo Clinic and others, the monounsaturated fat it contains has the ability to reduce the low-density lipoprotein (LDL) cholesterol – the ‘bad’ cholesterol. This fact and the associated health benefits are the most talked about and have received the most press. As little as two tablespoons a day can do the trick as incredible as it seems. And that’s only the start!

In 2005, Dr. Gary Beauchamp and his team identified an extraordinary compound in extra-virgin olive oil  – oleocanthal. Oleocanthal is similar to the anti-inflammatory substance found in ibuprofen. It helps prevent cardiovascular disease in much the same way as low dose aspirin and ibuprofen. Take a sip of Lucini extra-virgin olive oil and you’ll recognize the strong, stinging sensation at the back of your throat – almost like an aspirin, but better tasting, right? It’s this unique tongue-tingling sensation that led researchers to the discovery of oleocanthal.  It’s also what olive oil experts and graders look for when evaluating oil; the stronger the stinging, the better the oil.

In these stress-filled times, the risk of serious health problems increases exponentially. Eating right goes a long way in preventing problems such as heart disease and LDL cholesterol elevation. Follow the example of the longevity prototypes – the Sardinians from the Italian island of Sardinia – eat Med!

Andrew Weil Restaurant Opens

Perhaps it is time to say arrivederci to the Stephen Starr-esq mega bling restaurants. In this down trodden economy the newly opened Phoenix restaurant True Food Kitchen appears to be doing gangbusters. Focused on healthful foods and very little meat, the menu represents all things good for you. Their motto: “Great-tasting, globally inspired cuisine that nourishes body, mind and spirit,” is very ambitions but so far the lines are out the door.

Oh…and of course the food is being prepared using Lucini Italia Organics products, which include heirloom Tuscan plum tomatoes, extra virgin olive oil and a limited production Stravecchio Parmigiano Reggiano!

Read More…

First ever essential oil infused extra virgin

Recent review by Progressive Grocer magazine

Home chefs can now give complex dishes the perfect finishing touch with Lucini Italia Co.’s line of superpremium infused oils. Handcrafted in Tuscany using a 20-day artisan process, the line of “liquid spices” consists of Robust Garlic, Delicate Lemon, Fiery Chili, and Tuscan Basil varieties, each carefully made using Lucini’s Premium Select Extra Virgin Olive Oil and fresh essnetial oil extracted from fresh ingredients. The suggested retail price for a 8.5-ounce bottle is $15.99.

We did find it online for less.

Antioxidants in Extra Virgin Olive Oil

First off, my gift-giving recommendation for December 2008 – Herve This’ wonderful collection of 101 short essays, Molecular Gastronomy.  Mr. This considers the chemistry behind common culinary questions (e.g., how to save a broken sauce?), providing real answers to some age-old issues.  The book is simultaneously more to the point, and in-depth, than similarly themed television shows I have seen in the past.  And more importantly, it is an enjoyable read.

How does this relate to olive oil?  Well, today I was reading the chapter “Antioxidant Agents” and discovered (late to the game, I guess) that extra virgin olive oil is a great source of antioxidants.  In particular, extra virgin olive oil that has not been refined to lower the acidity rate to “extra virgin” levels, as the refining process often removes the vast majority of the antioxidants.   Extra virgin olive oil is so rich in antioxidants, that studies have shown it to dramatically reduce the oxidation of LDL cholesterol, helping inhibit heart disease.[1]

I was also fascinated to find out that the antioxidants we are looking for in our diet are the very same compounds that keep olive oil from turning rancid!  After some further poking around the interweb, I learned that olive oil losses 100% of its tocopherols (a key antioxidant) in less than 12 months.[2]  The oxidation of olive oil eventually removes all of its health benefits, as well as its beautiful green hue and bold flavors.

[1] – “Olive Oil Fights Heart Disease, Breast Cancer, Studies Say”, Stefan Lovgren, National Georgaphic News, March 21, 2005.

[2] – “Changes in commercial virgin olive oil during storage, with special emphasis on the phenolic fraction”, José-Ramón Morelló, María-José Motilva, María-Jesús Tovar and María-Paz Romero, Food Chemistry, Volume 85, Issue 3, May 2004, Pages 357-364.

What does “extra virgin” mean?

Well, as per September 2008 California now has a legal definition. Basically it means that it must have an acidity (oleic acid) level that is not more than 0.8%. How does this effect you? Well, it begins to raise the bar on quality and prevent low quality oils (treated with solvents and other food chemistry techniques) from posing as extra virgin olive oil. My suggestion…look for any bottle of olive oil that writes the acidity on the label and buy the most recent harvest. Lucini’s Premium Select Extra Virgin Olive Oil® has an acidity level which is less than half this legal standard…showing off the quality of its olive harvest and the production process.

1) “Extra virgin olive oil” means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, has a peroxide value of not more than 20 milliequivalent peroxide oxygen per kilogram oil and would meet the sensory standards of extra virgin olive oil as determined by a taste panel certified by the International Olive Council, or, if the International Olive Council ceases to certify taste panels, would meet the sensory standards of a taste panel that is operated by the University of California or California State University according to guidelines adopted by the International Olive Council as of 2007.