It’s common knowledge that Italians are well versed in the gioie della tavola, what we would call “the joys of the table.” The first thing we think of when we think of Italy is the sense of warmth and family that flourishes around every Italian table. The dinner table is among the most enduring and meaningful symbols in Italian art and is celebrated in some of their greatest works. At the table hearts open, and life’s greatest events unfold. Familial bonds are nurtured; deep ties of friendship and love are nourished. Italians understand the magical synergy that springs forth when the joys of intimacy and conversation commingle with those of food and drink.

In every Italian household, there’s the ever-present aunt or grandma who’s sure you are under-nourished and that you must have your belly filled immediately. You’ll find it impossible to leave the table without having eaten every food item she can produce.

Lunch

Lunch begins between noon and 1pm according to the region, and can in some instances last the entire day. Lunch is a time to assemble extended family and the only time when all courses are served. Starting with the antipasto and closing with dessert, to be followed with caffe’ and the coffee killer ammazza-caffe’- a small serving of liquor.

Main Course

A main course, in Italy, most often comes in two presentations, the primo and secondo courses. Primo consists invariably of a pasta, soup, (such as a minestrone) or risotto. Customarily, the pasta is made fresh by hand that very day. Secondo will vary from one region to the next but is most often meat or fish based, with innumerable side dishes.

The socializing begins over coffee and a splash of limoncello (a lemon derived liquor). If you have any commitments for the afternoon, forget them- as the chatting will not end until late in the day. Remember, this is family bonding time- and there’s no blowing off family in Italy.

Tradition & Diversity

A noteworthy pillar of Italy’s food culture is the diversity between the regions. Each dish, even the simplest, has its roots in traditions passed down locally. While traveling the length of the country, you may experience a number of dishes greater than the number of cities you visit. In the north, for example, you may sample polenta (a corn flour dish), but you will be hard-pressed to find it in southern regions.

Indeed, the charm and mystery of this unique part of the world continue to enchant us with its emphasis on the love of family and its prodigious creativity as it is expressed in their world famous homemade cuisine.

Stop in today a little taste of joy!

When it comes to olive oil, Italians know their stuff. If you are Italian or a fan of Italian food, you should never accept a watered-down olive oil in place of the real thing. The unfortunate truth is that many olive oils sold in supermarkets around the globe are phony. An astonishing number of olive oil producers are either watering down their stock, relying on low-quality olives or using oil from other sources such as soybeans. Here’s a few tips to understand the real thing.

The Taste of Authentic Olive Oil

Authentic olive oil will make your taste buds feel like Heaven. You’ll immediately notice a distinctly rich flavor that is not present in the fake olive oils that could stocked on your local store’s shelves. High-quality olive oil is fresh, flavorful and served within a year of pressing. It’s a stark contrast to most olive oils sold in supermarkets that have been sitting for a year or longer. Real Italians know that olive oil holds its peak flavor for about a year. Once this time period passes, the flavor, nutrition, antioxidants, polyphenols and richness begin to significantly degrade.

The Olive Oil Scam

Back in 2007, United States Marshals entered storage facilities in New Jersey and New York in an attempt to seize counterfeit olive oil. The Marshals removed an astonishing 10,000 cases of supposed extra virgin olive oil. The dark truth is that these cases were full of soybean oil. It is just one example of the pervasive fraud surrounding olive oil.

According to a study conducted by researchers at the University of California, over two-thirds of grocery store olive oil is not what its producers claim. These phony olive oils were either spoiled, made with labels that are unfit to be described as extra virgin or completely fake. In some instances, hazelnut, soy and fish oil are mixed with cheap olive-pomace oil, packaged and sold for a massive profit at stores throughout the world.

Olive Oil’s Growing Popularity

Each year, more and more people make the transition from butter and margarine to olive oil. Unlike vegetable oil and most other oils, olive oil is quite costly and laborious to produce. This is precisely why so many are willing to modify olive oil or completely forge it on a mass scale. Olive oil has become quite the big business over the years.

Americans shell out upwards of $700 million for olive oil each year. Aside from Authentic olive oil’s amazingly rich taste, it also provides a myriad of health benefits. Olive oil is loaded with body-boosting antioxidants and helpful monosaturated fats. Legitimate olive oil even has the potential to decrease blood pressure and LDL cholesterol.

There is a good chance you have never enjoyed genuine, 100% olive oil. Stop on in for dinner at L’amore Italian Restaurant to experience the taste of real olive oil. Give our olive oil a taste and you’ll never go back to those imposters at the grocery store.