Laudemio recipes
Ingredients for 4 people: 500 grammes of filet of sea bass from which the bones have been removed and in the upper part 150 grammes of pitted black olives 200 grammes of semolina 200 grammes of peeled potatoes 2-3 shallots 50 grammes of Laudemio oil 2 sprigs of fresh thyme Basil leaves ...
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The late Sir John Wyndham Pope-Hennessy (London, 13th December 1913 – Florence, 31st October 1994), great art historian and one of the world’s top experts on the Italian Renaissance, was a keen connoisseur of Laudemio, as witnessed by his tasteful and scholarly note dated 1992 which we ...
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At the beginning of the nineteen nineties, when the volume Laudemio. La classe dell'olio (Florence, Ponte alle Grazie, 1992) was published, some prestigious connoisseurs of Laudemio were asked for a memoir or a recipe bearing witness to their relationship with this very special and exclusive oil. A...
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From time immemorial the olive tree and the vine were crowned king and queen of our Tuscan nation. A well-loved but very demanding regal couple. No hybrids or less than noble relations, in a continuous, implacable defence of the purity of their descent. Today as never before, after decades of vil...
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Giorgio Batini (Florence, 1922-2009), journalist from the daily newspaper La Nazione and founder of the Toscana Qui review, was one of the most popular Florentine journalists and writers, author of scores of volumes about the history, customs and traditions of Tuscany. Giorgio was also a friend and...
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