Extra virgin olive oil is a fundamental ingredient in Italian cuisine, thanks to its unmistakable flavor and beneficial properties. Italy is famous for its varied and flavorful cuisine, and one of its most characteristic ingredients is precisely extra virgin olive oil. This golden elixir, obtained from the pressing of olives, is a culinary treasure that enhances and valorizes Italian dishes, giving them an unmistakable aroma and a unique taste.
In this article, we will take you on a journey to discover five traditional Italian recipes that celebrate extra virgin olive oil and enhance its qualities. You can also discover the 12 most famous typical dishes from Puglia. From the freshness of Caprese salad to the simplicity of pasta with garlic, oil, and chili pepper, passing through the refinement of Genovese pesto and the irresistible crunchiness of Genovese focaccia, up to the delicious bruschetta with tomato and basil – every dish is an unforgettable culinary experience that will make you fall even more in love with Italian cuisine.
Join us on this journey of authentic flavors and centuries-old traditions, and discover how to prepare these iconic recipes using extra virgin olive oil as the protagonist. Whether you are expert cooks or beginners looking for inspiration, these recipes will help you bring a piece of Italy directly to your table, for the pleasure of the whole family. Enjoy your meal!
Tomato and Basil Bruschetta
The tomato and basil bruschetta is a simple and tasty appetizer that perfectly embodies the spirit of Italian cuisine: fresh ingredients, authentic flavors, and no-frills preparation. Originating from central Italy, the bruschetta has spread throughout the country, giving rise to numerous regional variations. Here are more details about the tomato and basil bruschetta and some tips for preparing it at its best.
History of bruschetta:
The bruschetta has ancient origins dating back to Roman times when farmers used stale bread as a base for tasty appetizers. The word “bruschetta” comes from the Italian verb “bruscare” which means “to toast” or “to grill“.
The bread was toasted on iron grills or directly on embers, and then rubbed with a clove of garlic to give it flavor.
Ingredients and preparation:
To prepare the tomato and basil bruschetta, you will need the following ingredients:
- Homemade bread, preferably rustic and hard-crust
- Ripe tomatoes, preferably “beef heart” or “San Marzano” variety
- Fresh basil leaves
- High-quality extra-virgin olive oil
- A clove of garlic
- Salt and pepper to taste
Follow these steps to prepare the bruschetta:
- Cut the bread into slices about 2 cm thick and toast it on a grill or in the oven until crispy but still soft inside.
- Lightly rub the surface of the toasted bread with a clove of garlic, being careful not to overdo it to avoid making the garlic flavor too overpowering.
- Cut the tomatoes into cubes and put them in a bowl. Add the basil torn by hand, a pinch of salt, and a generous drizzle of extra-virgin olive oil. Mix gently.
- Distribute the tomato and basil mixture on the slices of toasted bread and season with another drizzle of extra-virgin olive oil. If you like, you can add a pinch of freshly ground black pepper.
The tomato and basil bruschetta can be customized with numerous ingredients and flavors, such as the addition of buffalo mozzarella, anchovies, capers, or olives. Moreover, it pairs perfectly with a glass of fresh red wine, such as a Chianti or a Negroamaro,which enhances its Mediterranean flavors.
The tomato and basil bruschetta is a dish that is best enjoyed when it is freshly prepared.
Spaghetti with Garlic, Olive Oil and Chili
Spaghetti with garlic, olive oil and chili is a classic and timeless dish of Italian cuisine, loved for its simplicity and strong flavor. Typical of southern Italy, especially Campania and Calabria, this dish can be prepared in just a few minutes with very few ingredients, but the result is a combination of flavors that will conquer your palate.
Ingredients and Preparation:
To prepare spaghetti with garlic, olive oil and chili, you will need the following ingredients:
- 400 g spaghetti or linguine
- 4 cloves of garlic
- 1 fresh or dried red chili pepper, depending on the desired level of spiciness
- 100 ml high-quality extra-virgin olive oil
- Salt to taste
- Fresh chopped parsley for garnish (optional)
Follow these steps to prepare the spaghetti with garlic, olive oil and chili:
- Bring a pot of salted water to a boil and cook the spaghetti al dente, following the instructions on the package.
- Meanwhile, in a large pan, heat the extra-virgin olive oil over medium heat. Add the finely chopped garlic cloves and the thinly sliced or crumbled chili pepper, if using dried. Cook for a couple of minutes, until the garlic is golden but not burnt.
- Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with the garlic, oil and chili and mix well to coat the seasoning.
- If necessary, add a bit of the pasta cooking water to make the seasoning creamier.
- Plate the spaghetti and, if desired, garnish with some fresh chopped parsley.
Tips and Variations:
- To achieve a milder taste, you can remove the central part of the chili pepper, which contains most of the capsaicin, the substance responsible for the spiciness.
- If you prefer a more intense flavor, you can add some chopped desalted anchovies to the seasoning.
- For a richer and more flavorful version, try incorporating some toasted breadcrumbs and parsley into the preparation.
Spaghetti with garlic, olive oil and chili pairs perfectly with a fresh and mineral white wine, such as a Vermentino or a Greco di Tufo, which balances the spiciness of the dish. Alternatively, a fruity and light rosé, such as a Cerasuolo d’Abruzzo, can be an excellent choice.
Genovese Focaccia
Genovese focaccia is a typical bread of Ligurian cuisine, known and appreciated all over the world for its softness and unique flavor. Originally from the city of Genoa, focaccia has become a symbol of Italian gastronomy and an indispensable element of Ligurian culinary tradition.
Features and history: Genovese focaccia is a flat bread, soft inside and slightly crunchy outside. Its surface is characterized by small cavities called “alveoli”, which form during leavening and baking and give the focaccia its soft and light texture.
The history of Genovese focaccia dates back to Roman times when it was known as “panis focacius” and was cooked on hot stones or directly on embers.
Ingredients and preparation: To prepare Genovese focaccia, you will need the following ingredients:
- 500g (4 cups) of flour type 00
- 375 ml (1 1/2 cups) of warm water
- 15g (1 tablespoon) of fresh brewer’s yeast or 7g (1 teaspoon) of dry brewer’s yeast
- 10g (2 teaspoons) of salt
- 60 ml (1/4 cup) of high-quality extra virgin olive oil, plus some for greasing the pan and brushing the surface
- Coarse salt for the surface (optional)
Follow these steps to prepare Genovese focaccia:
- Dissolve the yeast in the warm water and let it rest for a few minutes.
- In a large bowl, mix the flour with the salt and add the dissolved yeast and extra virgin olive oil. Knead until you get a homogeneous and elastic dough.
- Cover the dough with a damp cloth and let it rise in a warm place for at least 1-2 hours, or until it doubles in volume.
- Preheat the oven to 220°C (430°F). Grease a rectangular pan with extra virgin olive oil and spread the dough in the pan, trying to maintain a uniform thickness of about 1-2 cm.
- With your fingers, create cavities on the surface of the dough and brush with extra virgin olive oil. If you prefer, you can sprinkle the surface with some coarse salt.
- Bake the Genovese focaccia for 20-25 minutes, or until golden and crispy on the outside. Let it cool slightly before cutting it into squares or strips.
Genovese Focaccia
The Genovese focaccia is a typical bread of Ligurian cuisine, known and appreciated all over the world for its softness and unique flavor. Originally from the city of Genoa, focaccia has become a symbol of Italian gastronomy and an essential element of Ligurian culinary tradition.
Characteristics and history: Genovese focaccia is a flat bread, soft on the inside and slightly crispy on the outside. Its surface is characterized by small cavities called “alveoli”, which form during leavening and baking, and give focaccia its soft and light texture.
The history of Genovese focaccia dates back to Roman times, when it was known as “panis focacius” and was baked on hot stones or directly on the coals.
Ingredients and preparation: To prepare Genovese focaccia, you will need the following ingredients:
- 500 g of type 00 flour
- 375 ml of lukewarm water
- 15 g of fresh beer yeast or 7 g of dry beer yeast
- 10 g of salt
- 60 ml of high-quality extra-virgin olive oil, plus a little for greasing the pan and brushing the surface
- Coarse salt for the surface (optional)
Follow these steps to prepare Genovese focaccia:
- Dissolve the yeast in lukewarm water and let it rest for a few minutes.
- In a large bowl, mix the flour with the salt and add the dissolved yeast in water and the extra-virgin olive oil. Knead until you obtain a homogeneous and elastic dough.
- Cover the dough with a damp cloth and let it rise in a warm place for at least 1-2 hours, or until it doubles in volume.
- Preheat the oven to 220°C (430°F). Grease a rectangular pan with extra-virgin olive oil and spread the dough in the pan, trying to maintain a uniform thickness of about 1-2 cm.
- With your fingers, create cavities on the surface of the dough and brush with extra-virgin olive oil. If you prefer, you can sprinkle the surface with a little coarse salt.
- Bake Genovese focaccia for 20-25 minutes, or until it is golden and crispy on the outside. Let it cool slightly before cutting it into squares or strips.
Variants and pairings: Genovese focaccia can be enriched with numerous ingredients and flavors, such as olives, onions, cherry tomatoes, rosemary, or cheese. Moreover, it pairs perfectly with a glass of Ligurian white wine, such as Pigato or Vermentino, which enhances the typical flavors of Mediterranean cuisine.
Focaccia can also be enjoyed paired with cured meats, cheeses, and vegetables in oil, or as a base for sandwiches and paninis.
Tips for a perfect focaccia:
- High-quality extra virgin olive oil is essential for obtaining a soft and flavorful focaccia. Be sure to use extra virgin olive oil from Liguria for an authentic taste.
- The rising time is crucial for obtaining a soft and light focaccia. Let the dough rise until it doubles in volume and pay attention to the room temperature: if it’s cold, the rising process may take longer.
- During baking, it’s important to maintain constant humidity inside the oven. To do this, you can place a bowl of water on the bottom of the oven or spray water inside the oven during baking.
Storage: Focaccia is best enjoyed fresh and just out of the oven. However, if you have leftovers, you can store them in a plastic or paper bag for a day or two. To reheat the focaccia, we recommend doing so in the oven at 180°C (350°F) for a few minutes, until it becomes crispy on the outside and soft on the inside.
Focaccia Genovese is an iconic dish of Italian cuisine, loved for its simplicity and its unmistakable flavor. Experimenting with different variations and combinations will allow you to discover new nuances of taste and appreciate this Ligurian delicacy even more. Whether you enjoy it alone, as a side dish to meals, or as a base for sandwiches and paninis, Focaccia Genovese is a true celebration of flavor and Italian culinary tradition.
Caprese Salad
The Caprese salad is a fresh and colorful dish originating from the island of Capri, located in the Gulf of Naples. It is a simple and tasty salad that celebrates the flavors and ingredients typical of Mediterranean cuisine, particularly Campania’s culinary tradition. The Caprese salad is known and appreciated worldwide for its balance of flavors and visually appealing presentation, which recalls the colors of the Italian flag.
Ingredients and preparation.
To prepare the Caprese salad, you will need the following ingredients:
- 2-3 ripe but firm tomatoes
- 200g of Campania buffalo mozzarella
- A handful of fresh basil leaves
- High-quality extra virgin olive oil
- Salt and black pepper to taste
Follow these steps to prepare the Caprese salad:
- Slice the tomatoes and buffalo mozzarella into equally thick slices, about 5mm.
- Arrange the tomato and mozzarella slices on a plate, alternating them in a harmonious and slightly overlapping way.
- Add the fresh basil leaves between the tomato and mozzarella slices or sprinkle them over the plate.
- Dress the salad with a generous drizzle of extra virgin olive oil, salt, and freshly ground black pepper.
Tips and variations:
- To obtain an authentic flavor, use ripe and flavorful tomatoes such as San Marzano or beefsteak tomatoes. The quality of the Campania buffalo mozzarella is fundamental: make sure to choose a fresh and good quality one.
- The Caprese salad can be enriched with additional ingredients such as black olives, capers, anchovies, prosciutto, or arugula. However, the traditional version is based on the balance between the flavors of tomatoes, mozzarella, and basil.
- For a touch of acidity, you can add a drizzle of balsamic vinegar or balsamic vinegar reduction on the plate before serving.
Pairings: Caprese salad pairs perfectly with a fresh and light white wine, such as Falanghina, Fiano di Avellino, or Greco di Tufo. Alternatively, a fruity and mineral rosé such as Cerasuolo d’Abruzzo or Rosato di Salento can be an excellent choice.
Caprese salad is the quintessential summer dish, perfect as a light appetizer or a single dish. Its simplicity and freshness make it a perfect choice for outdoor lunches, terrace dinners, or BBQs with friends. Caprese salad is also an excellent accompaniment for fish-based dishes, grilled meat, or cold pasta. Thanks to its versatility, it can be adapted to different occasions and tastes.
Health benefits of the ingredients: Caprese salad offers numerous health benefits thanks to its fresh and nutritious ingredients:
- Tomatoes are rich in lycopene, a powerful antioxidant that helps prevent cellular aging and reduce the risk of cardiovascular disease and some types of cancer. They are also a good source of vitamins A and C, potassium, and fiber.
- Buffalo mozzarella cheese is a stretched-curd cheese with a relatively low fat and cholesterol content compared to other cheeses. It is a source of high-quality protein, calcium, phosphorus, and B-group vitamins.
- Basil is known for its anti-inflammatory and antibacterial properties and contains vitamin K, manganese, and vitamin A.
- Extra-virgin olive oil, as previously mentioned, is rich in “good” monounsaturated fats and antioxidants, which promote heart health and fight cellular aging.
Storage and leftovers: Caprese salad is best enjoyed fresh and just prepared. However, if you have leftovers, you can store them in an airtight container in the refrigerator for a day. To enjoy the caprese salad in all its freshness, we recommend not seasoning it with salt and oil until just before serving.
In conclusion, caprese salad is a timeless classic of Italian cuisine, loved for its freshness and flavor balance. Experimenting with different variations and pairings will allow you to discover new taste nuances and appreciate this simple yet delicious summer dish even more. Whether you enjoy it as an appetizer, main dish, or side dish, caprese salad is an ode to Italian culinary tradition and the flavors of the Mediterranean.
Genovese Pesto
The Genovese pesto is a typical sauce from Ligurian cuisine, originating from the city of Genoa. It is a sauce made from basil, garlic, pine nuts, extra virgin olive oil, cheese, and salt, which is traditionally prepared using a marble mortar and wooden pestle.
Genovese pesto is known and loved around the world for its fresh and aromatic flavor and is often used to dress pasta, particularly the typical Ligurian trenette or trofie.
Ingredients and preparation: To prepare Genovese pesto, you will need the following ingredients:
- 50 g of fresh basil leaves (preferably Genovese DOP basil)
- 1 garlic clove
- 30 g of pine nuts
- 45 g of grated Parmigiano Reggiano cheese
- 15 g of grated Pecorino Romano cheese
- 100 ml of high-quality extra virgin olive oil (preferably from Liguria)
- Coarse salt to taste
Follow these steps to prepare Genovese pesto:
- In the mortar, crush the garlic clove with a pinch of coarse salt until you get a homogeneous paste.
- Add the basil leaves and continue pounding with circular movements until the basil releases its essential oil and turns into a green cream.
- Add the pine nuts and continue pounding until you get a smooth paste.
- Gradually incorporate the grated cheese, stirring well with the pestle.
- Finally, add the extra virgin olive oil in a steady stream, stirring constantly until you get a creamy and homogeneous sauce.
- Adjust the seasoning with salt if necessary and use the pesto to dress the pasta.
Variations and pairings: Genovese pesto can be used to dress different types of pasta, such as spaghetti, linguine, trenette, trofie, potato gnocchi, or lasagne. Moreover, it can be used as an ingredient in soups and stews, such as the traditional Genoese minestrone, or as a base for sandwiches and bruschette.
In addition to the traditional recipe, there are numerous variations of Genovese pesto, such as rocket pesto, parsley pesto, sun-dried tomato pesto, or almond pesto. You can experiment with different ingredients and flavors to discover new combinations and adapt the sauce to your personal preferences.
Tips for a perfect pesto:
- Use fresh and good quality basil, preferably Genovese DOP basil, which has a particularly delicate and aromatic flavor.
- Work the ingredients in the mortar delicately and without overheating them too much, to avoid oxidizing the basil and altering its flavor. If you don’t have a mortar, you can use a blender or mixer, but be careful not to overheat the ingredients.
- Choose a high-quality extra virgin olive oil, preferably from Liguria, which will give the pesto a more authentic and delicate flavor. Oil is a fundamental ingredient of pesto, and its quality significantly affects the final result.
- Do not cook the pesto alla genovese: the sauce must maintain its freshness and aroma. To dress the pasta, drain it al dente and put it in a bowl, then add the pesto and mix gently until the pasta is well seasoned. If necessary, add a little pasta cooking water to obtain a creamy consistency.
Storage: Pesto alla genovese can be stored in the refrigerator for 3-4 days in a tightly closed glass jar. To prevent the pesto from oxidizing and losing its bright green color, cover the surface with a thin layer of extra virgin olive oil before closing the jar. Pesto can also be frozen in single portions, using airtight containers or ice bags.
Nutritional value: Pesto alla genovese is a sauce rich in nutrients and beneficial properties for health. Basil is known for its antioxidant, antibacterial, and anti-inflammatory properties, while extra virgin olive oil is a source of “good” monounsaturated fats and antioxidants. Pine nuts are rich in protein, vitamins, minerals, and essential fatty acids, while cheeses provide protein, calcium, and B vitamins. However, pesto alla genovese is also a high-calorie and high-fat dish, so it is essential to consume it in moderation and in adequate portions.
Pesto alla genovese is an iconic sauce of Italian cuisine, appreciated for its fresh and aromatic flavor and versatility. Whether you use it to dress pasta, prepare sandwiches and bruschetta, or enrich soups and stews, pesto alla genovese is a delight for the palate and a tribute to the culinary tradition of Liguria.
Experimenting with different variations and combinations will allow you to discover new nuances of taste and appreciate this Italian delicacy even more.
These 5 traditional Italian recipes based on extra virgin olive oil are an excellent way to discover and appreciate the flavor and beneficial properties of this fundamental ingredient of Italian cuisine. Remember that the quality of extra virgin olive oil is essential to achieve excellent results in every dish.
