Raw and cooked oil - Giuseppe Capano

This book is a contribution to a greater knowledge of oil , or rather of the many extra virgin olive oils produced in Italy, thus reviewing the DOP and IGP productions, but also the monovarietal ones.

We are big consumers of oil, but we don't always know it well. So we end up using exaggerated quantities, when a little is enough to have a good condensing effect; or we wrongly convince ourselves that extra virgin olive oil should only be used raw in salads, while for cooking we use low-quality oils.

You will discover how to choose the most "right" oil in the kitchen : not all oils, in fact, are suitable for all dishes.

The reader finds in these pages a sort of map of the best combinations between oil and food , illustrated by the relationship between dishes and oils from the same territory. Finally, the recipes in the book represent a concrete example of choosing the most suitable oils for each individual preparation, from appetizers to desserts.

Authors

Giuseppe Capano is a chef, writer and popularizer. He has collaborated with doctors and nutritionists and has written numerous books. He has also collaborated with the Cucina naturale magazine for 20 years.