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The first time I came across pinzimonio I thought it was a mistake. A friend of a friend placed a platter of vegetables on the table with a bowl of olive oil, pale golden-green, in its center. I ...
Making fettunta is the traditional way for Tuscan olive growers to show off the quality of their new-harvest olive oil, or olio nuovo.
The elegant bubbles of this week's featured wine, Gloria Ferrer Carneros Non-Vintage Blanc de Noir ($20), pair well with high-acid food.
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Nancy Silverton's Fettunta - MSNNancy Silverton shows Pamela Anderson how to make this super simple and delicious fettunta.
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