On Pizza must be a big Extra Virgin Olive Oil

Often recipes can be terminate with phrase "a little bit of olive oil", terribly wrong! The eternal discussion on the use of quality and fruity oil rather than neutral and untasty oil finds answer into Pizza.

Often art of this typical italian dish is considered minor ristoration but there isn't nothing more wrong. Quality extra virgin olive oil must be an added value to the dish and he who create it must be educated to the right choose. Assayer Piero Palati has opened manifestazione "un Giro d'Olio" in Caserta with this belief.

Extra virgin olive oil is an ally of value, its use can be harmonize tastes and exalt dough of a masterpiece as Pizza!

Read the article on: www.teatronaturale.it