Fried Foods – Oils for Frying – Smoke Point

Introduction

While frying is not typically regarded as the healthiest cooking method, the time and techniques used, as well as the type of fat employed, can make a significant difference. Fried foods, which should always be consumed in moderation, can adhere to certain guidelines to enhance their flavour and reduce potential harm to the human body.

The various techniques used to extract and refine vegetable oils from the fruits or seeds of plants, combined with the quality of the raw materials, play a crucial role in determining the organoleptic properties of the final product, its nutritional benefits, and the positive or negative effects of including it in your diet. The refining process has a significant impact on the nutrients present before extraction, often eliminating them almost entirely and resulting in a less nutritious final product. However, refining is essential for most seed oils intended for frying, as it makes them edible and raises their smoke point—the temperature at which the oil begins to release potentially harmful substances.

Not all vegetable oils require refining. Olive oil, for example, only needs to be refined in certain cases, primarily when the quality of the raw material is poor, or the acidity level is too high. Therefore, when the oil has not been refined and has been extracted solely through mechanical methods, these are quality indicators. This type of information is usually found on the product’s label.

Smoke Points Table

What is the Smoke Point and Why is it Important?

The ideal temperature for frying ranges from a minimum of 130 °C to a maximum of 190 °C. The smoke point refers to the temperature at which a fat—whether vegetable oil or animal fat, such as lard—begins to oxidise, releasing visible smoke and producing harmful substances, including acrolein, which is highly toxic to the liver and irritating to the stomach.

Additionally, other emissions from frying smoke, primarily hydrocarbons, can also be potentially carcinogenic. Therefore, it is essential to consider the smoke point of the oil we are using, ideally selecting one with a high smoke point (above 200 °C) and ensuring we do not exceed it during cooking.

 Free Fatty Acids and Frying Oil Classification

One factor to consider in the classification of frying oils is their poor resistance to oxidation due to free fatty acids (FFA). The content of free fatty acids in an oil affects its stability when heated: the higher the FFA content, the greater the acidity, making the oil less suitable for frying.

This consideration helps avoid being misled by the generally positive characteristics of certain oils, which may become counterproductive at higher temperatures. For example, oils rich in omega-3 and omega-6 fatty acids are excellent when used raw but not suitable for frying. Conversely, the refining process positively impacts the stability of oil during cooking by significantly raising the smoke point, making the oil safer for frying.

 Health and Nutrition Considerations for Frying Fats

When considering health and nutrition, it’s important to take into account not just the smoke point, but also the types of fats consumed and their potential effects on cholesterol levels. Both animal and vegetable fats can raise concerns in this regard. To manage cholesterol levels effectively, it is advisable to avoid vegetable margarines and oils high in saturated fats, such as palm oil, regardless of their smoke points.

Butter is generally discouraged for frying due to its fat composition and lower smoke point. However, clarified butter offers a significantly higher smoke point than regular butter, making it a better choice for frying.

Considering all these factors helps us understand why some fats and oils are more suitable for frying than others. While olive oil is an excellent choice when used raw, it can also be suitable for frying due to its sufficiently high average smoke point. However, because of its higher cost, alternatives are often preferred. Still, the nutritional, flavour, organoleptic, sensory, and health qualities of olive oil remain unequalled, whether used for frying or as a condiment.

Refined sunflower oil and refined peanut oil both have sufficiently high smoke points to be considered suitable for frying.

Please note: we do not use sunflower or peanut oils in our fryers, despite their suitability, because they are not premium products.

The Refining of Vegetable Oils

The refining of vegetable oils is an industrial process—or rather, a series of processes—that results in both chemical and physical transformations of the oil. There are various types of refining depending on the desired final product.

Completely refined oil is neutral, essentially a pure mixture of triglycerides, and should be nearly colourless, odourless, and tasteless. Refined oils are suitable for direct consumption (typically in cooking, especially for frying) and for producing food items, such as mayonnaise.

We take pride in stating that ITALICO uses only pure, unrefined olive oil. We do not shy away from saying that we may be the only company in the world to do so. You will find out for yourself that the flavour and organoleptic characteristics of food fried in olive oil are elevated to extraordinary levels, imparting a vegetal, structured, powerful, and rich tone. The intense aroma, the yellow hue of fried foods with bright golden reflections, a fruity taste, and a lively aftertaste create a sensory experience unmatched by any neutral refined oil ( which is odourless and tasteless) when it comes to frying.

VIRGIN OLIVE OIL vs EXTRA VIRGIN OLIVE OIL (EVO)

The Yellow Gold of the Mediterranean

The world of olive oil is both fascinating and diverse. This overview aims to clarify these distinctions and help you make informed choices about what is truly on offer. The realm of olive oil is rich in history, culture, and tradition, presenting a wide array of options for the consumer. Among the various terminologies, two terms that frequently cause confusion, and many often find themselves wondering: what is the difference between (regular) olive oil and extra virgin olive oil (EVO)?

What Is Olive Oil?

Olive oil is a plant-based food product predominantly produced in Mediterranean countries. It is primarily obtained through the pressing of olives, the fruits of the olive tree, a perennial plant typical of the Mediterranean regions. In terms of composition, olive oil is a blend of various types of monounsaturated and polyunsaturated fatty acids. It is rich in vitamin E, a potent antioxidant, and contains a good amount of vitamin K. Olive oil is cholesterol-free and, when used in moderation, can have health benefits, contributing to the prevention of various diseases, including cardiovascular illnesses. Olive oil produce can vary significantly depending on the methods used. For instance, refined olive oil is produced through chemical and physical processes that remove impurities and defects. This type of oil has a lighter colour, and a milder flavour and aroma compared to virgin olive oil.

Virgin olive oil, on the other hand, is produced through a cold-pressing process that maximally maintains the organoleptic properties of the olives. It undergoes no chemical treatment and has a much more pronounced flavour and aroma than refined oil. Virgin oil can also be classified into different quality grades, with extra virgin olive oil (EVO) considered the highest quality available on the market. Regular olive oil is not  included in the category of virgin oilsbecause it is a blend of refined olive oil and virgin olive oil. This type of oil undergoes various processing steps, such as washing, centrifugation, decantation, and filtration, to enhance its quality and shelf life. However, despite having a similar nutritional profile to virgin olive oil, it has a milder flavour and a lower antioxidant content.

Acidity and Classification

The acidity of olive oil is an important classification parameter. It is expressed in oleic acid and must not exceed 1 gram per 100 grams. While the acidity of regular olive oil is lower than that of virgin oil, it is considered of inferior quality because it is derived from olives that may have defects and because it blends oils that undergo different processes.

Please note: extra virgin oils are a world apart from other categories.

Definition and Classification

Virgin oils, including extra virgin olive oil (EVO), are a category of oils obtained through mechanical extraction processes. Unlike regular olive oil, they are not treated with solvents or chemical processes. To be classified as ‘virgin’, an oil must not undergo any form of alteration.

Differences Between Virgin Olive Oil and Extra Virgin Olive Oil

Both virgin and extra virgin olive oils are products derived from the pressing of olives and undergo no chemical refining processes. However, despite their common origin, they exhibit significant differences in terms of quality, flavour, aroma, and chemical composition. One of the main differences between virgin olive oil and extra virgin olive oil is the acidity percentage, which serves as a main quality indicator. Acidity is measured in grams of oleic acid per 100 grams of oil. For virgin olive oil, acidity can reach a maximum of 2 grams per 100 grams, while for extra virgin oil, the upper limit is set at 0.8 grams per 100 grams. This difference in acidity can affect the oil’s flavour, with extra virgin oil generally having a sweeter and less acidic taste than virgin oil. Furthermore, virgin and extra virgin olive oils differ in their organoleptic qualities, which relate to the taste, aroma, and appearance of the oil. Extra virgin olive oil (EVO) is known for its fruity flavour, slight spiciness, and intense, distinctive aroma, which can vary depending on the types of olives used and the production area. In contrast, virgin olive oil has a milder flavour and aroma. It may also exhibit minor sensory defects. Another difference between the two types of oil concerns health benefits. Extra virgin olive oil is rich in phenolic compounds, powerful antioxidants that can have positive effects on cardiovascular health, the immune system, and the aging process. While virgin olive oil also contains these compounds, their concentration tends to be lower than in extra virgin oil.

 Extra Virgin Olive Oil (EVO) Is Undoubtedly a Superior Product.

The use of extra virgin olive oil as a valuable substitute for animal-derived fats is a cornerstone of the Mediterranean diet.Italy has one of the lowest obesity rates in the world, 50% lower than in the United States, despite a love for pasta, wine, and pizza. This is the miracle of the Yellow Gold of the Mediterranean: extra virgin olive oil (EVO).

Please note: all Italico’s pizzas and salads are served with top-quality extra virgin olive oil (EVO).

Production and Characteristics

Extra virgin olive oil is produced exclusively through mechanical processes from first-pressed olives. The olives are harvested and quickly pressed using only physical mechanisms from suitable machinery. Pressing must occur at a temperature not exceeding 27°C. The resulting oil emits an unmistakable aroma of freshly cut grass and freshly picked tomatoes, rich in polyphenols, which are not only beneficial to health, but alsorelease unique bitterness and spiciness—attributes of a high-quality oil.

Acidity and Classification

To categorise and market each type of oil with specific labels, European regulation n. 2568/91 establishes specific parameters for each variety. The acidity of extra virgin olive oil, measured in a laboratory, must not exceed 0.8%. This parameter, along with others that indicate the degree of oxidation, helps prevent fraud and ensures product quality.

Regular, Virgin, and Extra Virgin Olive Oil: A Matter of Choice

Factors to Consider:

The difference between regular olive oil and extra virgin olive oil extends beyond production and classification.It encompasses taste, versatility in cooking, and health effects. If you desire an oil with a more neutral flavour and lower cost, regular olive oil might be the right choice. Conversely, if you seek high-quality oil that is rich in flavour and offers health benefits, extra virgin olive oil is your best option and, for us, an imperative choice.

 Understanding Labels

 The information contained on the label can help you distinguish between different types of oil, understand the production process, acidity, and other important parameters. Careful reading of the label can make the difference between an informed purchase and a random choice. At Italico, we are dedicated to using only the highest quality extra virgin olive oil (EVO) in all our dressings. This commitment ensures not only an unparalleled culinary experience but also the healthiest product for our customers, regardless of the costs associated with this premium ingredient. At Italico, the nutritional and health needs of our customers are our top priority.

Please note:All products handled by Italico do not display nutritional value information because we ensure quality at the source. We simply do not deal with processed or ultra-processed foods that are harmful to health.

  Everything You Need to Know About Pizza Cheese

Pizza cheese refers to a variety of cheeses and dairy products specifically designed for use on pizza. This includes different types of mozzarella, as well as processed and modified cheeses like mozzarella-style products. The term can also apply to any cheese that is suitable for pizza. The most popular cheeses used in pizza preparation are mozzarella, provolone, cheddar, and Parmesan. Processed pizza cheeses are often mass-produced specifically for pizza. Some of these cheeses are frozen after production and shipped in that state. These processed cheeses are engineered to provide optimal qualities such as browning, melting, stretchiness, fat content, and moisture levels. Numerous studies and experiments have investigated the effects of vegetable oil production, culture processes, denatured whey proteins, and other modifications to create ideal and cost-effective pizza cheeses.

 MOZZARELLA – CHEDDAR – ANALOGUE PIZZA CHEESE

Let’s clarify. Cheddar cheese, or simply cheddar, is a natural cheese that is relatively hard and usually off-white (or orange if colourings are added). It can have a sharp taste and originates from the village of Cheddar in Somerset, England. Cheddar is made all over the world and does not have a Protected Designation of Origin (PDO). It is the most popular cheese in the UK and the second most popular cheese in the United States, after mozzarella. Globally, mozzarella is the go-to pizza cheese and is the only one officially recognised by the Associazione Verace Pizza Napoletana (AVPN). However, it’s estimated that only about 30% of the cheese used on pizzas in the United States is actual mozzarella. For commercial reasons—such as long production times, high costs, transportation challenges, and faster spoilage outside of Italy—lower-cost alternatives are often used. Low-moisture mozzarella was first produced in dairy factories in the Midwestern United States and was originally called ‘pizza cheese’. Compared to standard mozzarella, low-moisture mozzarella has a firmer texture, is easier to grate, melts and browns better, and is less perishable.Different cheeses can be blended to achieve various characteristics, each with its own browning and blistering traits. For example, a mix of mozzarella and cheddar may blister less when cooked because cheddar is less elastic. On the other hand, mozzarella and provolone may brown less effectively than other combinations. Cheddar can also be mixed with mozzarella to retain chewiness. In North America and the UK, many mass-produced pizzas use pasteurised and processed cheese-like products that are cheaper and quicker to produce than real cheese. These are known as analogue pizza cheese; in the UK, they are often referred to as ‘cheese analogue’ to make it clear that they are not real cheese. Analogue pizza cheese has become the leading type of cheese analogue produced globally, thanks to its excellent meltability, stretchiness, and cost-effectiveness. These cheeses can be made using simpler equipment than what is required for mozzarella, often just involving basic mixing and moulding processes. They typically have a soft texture and, once melted, may have a slightly stringyquality when pulled or bitten into. However, shredded pieces may not meld together smoothly when melted. New stabiliser systems have been developed to help create these analogue pizza cheeses.Mass-produced pizza cheese is widely used in the food service industry, quick service restaurants, and various other businesses.

 Mozzarella Made from Semi-Finished Products Vs Fresh Milk

Mozzarella made from semi-finished products sourced outside of Italy serves as a substitute for milk. This version is produced using curds—semi-finished products obtained by adding rennet to milk—which are preserved and then dissolved in hot water for processing. By using semi- finished products, producers can significantly cut costs (as these curds are purchased at competitive prices from abroad) and reduce production times (eliminating the entire milk coagulation phase) compared to traditional methods. The resulting products are cheaper and may resemble traditional mozzarella, but they compromise on quality. In contrast, traditional mozzarella production involves coagulating fresh milk using lactic ferments and rennet to create curds, which are then stretched.

The traditional method requires as much as 10 litres of raw (fresh) milk to produce just one kilogram of mozzarella! The organoleptic qualities of this traditional mozzarella are exceptional, offering a sensory experience that delights the eyes, the soul, and even the palate, with its rich flavours.

Mozzarella from semi-finished products* ↓

Low-moisture Mozzarella↓↓

Cheddar↓↓↓

Analogue pizza cheeses↓↓↓↓

Mozzarella – Fiordilatte – Fiordilatte di Agerola – Mozzarella di Bufala Campana DOP

Please note: In this section, the term “mozzarella” exclusively refers to mozzarella made from fresh raw milk, not from semi-finished products.

Let’s Make It Clear. After Grana Padano and Parmigiano Reggiano, mozzarella is the third most sought-after Italian cheese abroad. This soft, fresh, stretched-curd cheese is made from whole milk and originates from southern and central Italy. It is meant to be consumed within a few days of production and is preserved in its own whey.Mozzarella can be made from either cow’s milk or buffalo milk, and by law, it can carry the following designations:

• Mozzarella (without further specifications)
• Mozzarella di latte vaccino (from cow’s milk, Bos taurus)
• Mozzarella DOP di Gioia del Colle: the only Italian cow’s milk mozzarella with a DOP designation.
• Mozzarella fior di latte (from cow’s milk, Bos taurus)
• Mozzarella fior di latte di Agerola
• Mozzarella con latte di bufala: indicates mozzarella made by mixing cow’s milk and buffalo milk in varying proportions.
• Mozzarella di latte di bufala or mozzarella di bufala: refers to mozzarella made from buffalo milk (Bubalus bubalis) produced with milk from buffaloes outside the territories defined by the DOP regulations.
• Mozzarella di Bufala Campana DOP: The original! The queen of mozzarella. This is one of the most famous buffalo milk mozzarellas in Italy, produced exclusively in Campania (specifically in the Terra di Lavoro, the Piana del Sele, and the Agro Nocerino-Sarnese) using milk from local buffaloes.

Mozzarella di Bufala vs. Mozzarella di Bufala Campana

In fact, not all buffalo mozzarella is created equal. Mozzarella di Bufala Campana DOP is the only mozzarella made exclusively from buffalo milk that carries the DOP mark, which stands for Denominazione di Origine Protetta (Protected Designation of Origin). This mark guarantees that it is produced in specific regions of southern Italy, including not just Campania but also certain areas of Lazio, Molise, Basilicata, and Puglia, all in accordance with the strict regulations of a centuries-old tradition. Be aware that any product marketed as ‘mozzarella di bufala’ or labelled as ‘mozzarella di bufala DOP’ but not produced exclusively in Campania or the designated areas is likely a manipulation or counterfeit of the au thentic product, meaning its flavour won’t be genuine. Before purchasing, always check the label to confirm where the product was made and ensure you are truly buying the Queen of Italian mozzarella: Mozzarella di Bufala Campana.

Mozzarella vs. Fiordilatte

While traditional mozzarella and fiordilatte share similar characteristics, the latter hasdistinct nuances that set it apart. Fiordilatte stands out in the cheese world for its origin and unique qualities. This delightful cow’s milk cheese hails from Italy, specifically the Campania region, where it has been crafted for centuries, reflecting the country’s rich cheese-making tradition. The name Fior di Latte translates to flower of milk. It evokes the freshness and softness of this cheese. The term ‘flower’ also underscores the quality, suggesting it is made from the finest milk. Another key difference is the ripening time. Mozzarella has a shorter ripening process, while fiordilatte is made with lactic ferments and matures for about five hours. This maturation enhances its aromas and gives it a creamier, softer texture, whereas mozzarella tends to be more elastic and slightly saltier. Both cheeses are delicious, but fiordilatte provides a more subtle experience on the palate. Fiordilatte truly shines in the realm of the senses, captivating even those who may not expect to be entranced.

 Fiordilatte vs. Fiordilatte di Agerola

When discussing fiordilatte, it’s important to distinguish between different types based on the milk and starter culture used. One exceptional variety is Fiordilatte di Agerola, which is made from raw milk sourced from a specific breed of cow that grazes exclusively in the Lattari Mountains, surrounding the small town that overlooks the Amalfi and Sorrento coasts. This prized product is known for its aromatic qualities.

Only Fiordilatte for Authentic Neapolitan Pizza

A prime example of this is the guideline (Il Disciplinare) set by the Associazione Verace Pizza Napoletana, which states that true Neapolitan pizza must be made with fiordilatte. This is a point of pride for pizza makers, who proudly feature high-quality fiordilatte—especially that from Agerola—in their menus.

Nutritional and Organoleptic Differences Between Fiordilatte and Mozzarella

It’s worth noting that due to the different raw materials, fiordilatte and buffalo mozzarella have distinct nutritional, organoleptic, and sensory characteristics. Buffalo mozzarella is smooth, shiny, and porcelain-white, with a thick rind, while fiordilatte has a more fibrous texture when cut and a slightly thinner skin. In both cases, as these are exceptional fresh cheeses made solely from raw milk, cutting them typically reveals ‘the tear’: pure whey that oozes from the cheese.

 Please consider :

While a simple mozzarella made from fresh milk is far superior in quality and flavour compared to any other products used by our competitors, it still does not meet our high standards for creating a truly exceptional product.That is why, at Italico, the cheese used for toppings on our Neapolitan and Contemporary pizzas will always be no less than fiordilatte. We will never use processed, pasteurised, or mozzarella-like products, as we respect Italian tradition and the authentic flavours of true Italian pizza.

 Niche Products

We offer only the most expressive, fragrant, and flavoursome products, crafted in very limited quantities. These are superior offerings, reserved exclusively for a select few epicures…

 Mozzarella di Bufala Campana DOP & Fiordilatte di Agerola

What sets these products apart is primarily their transformation process, the type of milk fermentation used, and the lifestyle and diet of the animals. There’s a significant difference between processing raw milk and starting with milk that has been pasteurised at high temperatures. Fermenting milk with citric acid or lactic acid produces organoleptically different results compared to using selected cultures—or even better, whey starter or lacto-starter—much like how sourdough works for bread, pizza, and other fermented pastries. Using whey residue from the previous day’s cheesemaking allows the cheese to inherit qualities from its environment—the pastures, the setting, and the animals themselvesenhancing the raw materials, especially when sourced from cows that graze on diverse pastures, whether fresh or dried.

It should be noted these products need to be consumed extremely fresh (within a few days of production).Given the high quality of the raw materials used (fresh raw milk from selected pastures in specific Italian regions), as well as the very limited quantities produced, we apologise in advance should these two masterpieces not always be available.

Tomatoes charter

Campania is widely considered as theideal home fortomatoes. It’s no coincidence that this region is home to rare, niche varieties that remain largely unknown.The variety of flavours from different tomato cultivars reveals a range of aromatic profiles, combining tastes, aromas, and unique sensations in a remarkable alchemy.

Here is  a fully list of tomatoes available at Italico:

San Marzano

The quintessence of the tomato, San Marzano boasts a sweet and tangy flavour. It features an elongated berry shape, a bright red colour, soft and juicy flesh, and a low presence of seeds and placental fibres.

Piennolo del Vesuvio

This DOP tomato is cultivated on the slopes of Mount Vesuvius. Small and with a characteristic pointed shape—also known as spongillo or pizzutello—it has a leathery skin and firm, compact flesh. Its distinctive sweet flavour is complemented by a tangy aftertaste, marked by briny notes.

PacchetellePomodorino del Piennolo del Vesuvio

Also referred to as Principe Borghese, this is a Piennolo del Vesuvio tomato in pacchetelle(hand-made clusters). Pacchetelle is an ancient method from Vesuvius for preserving harvested tomatoes throughout the year, typically gathered between July and August. The designated area for the production and preservation of pomodorino del Piennolo encompasses the entire volcanic complex of Somma-Vesuvius, including its slopes down to nearly sea level. The fresh and tangy flavour makes these cherry tomatoes unique in the world, impossible to cultivate elsewhere. They are exceptional in pasta dishes and reach their maximum expression on pizza. The unique microclimate of this area, enriched by volcanic soils and the sea breeze, imparts distinct flavours and colours to these tomatoes that are hard to describe.

Pendolino Pomodorino del Piennolo del Vesuvio

This variety is exclusively cultivated on the volcanic slopes of Vesuvius. It comes from the Mill variety of Solanum lycopersicumspecies, with berries weighing about 30 grams and featuring an elongated, slightly pear or heart-shaped form. Recognised as a traditional agri-food product of the Campania region, the pomodorino del Piennolo del Vesuvio obtained DOP status in 2009. It has a fresh and tangy flavour, with a leathery skin that helps preserve its nutrients over time.

Corbarino

The Corbarino tomato is traditionally cultivated without irrigation on the hilly, volcanic-influenced lands of the municipality of Corbara and other towns on the slopes of the Lattari Mountains, both on the coastal side (Amalfi Coast, Sorrento Peninsula) and the inland side (southern border of the Sarno Valley). Small and bright red, it has a pear-shaped or bulbous form. Its savoury, sweet-and-sour flavour, along with its texture and low acidity, are influenced by the region’s unique climate. The lack of water and the briny air that wafts from the sea to the hills contribute to its distinctive taste. To maintain its vivid colour and intact nutrients, it is naturally preserved in purified seawater.

Marzanino

Resembling San Marzano but smaller, the Marzanino tomato is described by experts as having a flavour that falls between San Marzano and datterino. Cultivated in the fields of Agro Nocerino Sarnese, it is strictly hand-harvested. Rich in lycopene, a powerful antioxidant, it helps eliminate triglycerides from the bloodstream, which can block veins and arteries. This process increases good cholesterol while reducing triglycerides and bad cholesterol. Unlike the datterino, Marzanino has a pronounced acidity alongside its sweetness, making it particularly well-suited for sauces, seafood dishes, and as an excellent topping for pizza.

Giagiù

Historically rooted in the Vesuvius area, Giagiù is an indeterminate growth plant that requires supports (stakes), making all cultivation processes manual, from transplanting to harvesting. This ecotype features a bright golden yellow colour and is characterised by its tart flavour, well balanced with underlying sweetness, and a persistent tomato aroma. Rich in beta-carotene, vitamins, and antioxidants, it is ideal for preparing seafood dishes and serves as a key ingredient in pizza.

Datterino Rosso (Red datterino)

Also known as scarpariello, the Datterino Rosso is a small tomato with a distinctive elongated, date-like shape. It has a naturally sweet taste with low acidity, and its sugar content can reach up to 12° Brix, making it sweeter than many other varieties. The skin is extremely thin, while the flesh is firm and creamy, displaying an intense bright red colour. Rich in minerals and vitamins A and C, it offers restorative and regenerative effects on all cells in the body. Highly appreciated for topping pizzas, it shines on its own without the need for special pairings, allowing its unmistakable sweetness to take centre stage.

Datterino Giallo (Yellow datterino)

The Datterino Giallo boasts a sweet flavour with a complete absence of acidity. It is rich in vitamins C, A, and B, and contains high levels of powerful antioxidants that help neutralise free radicals.

Datterino Naturale (Natural datterino)

Perfect for both raw and cooked dishes, the Datterino Naturale retains its natural properties, aroma, and flavour exceptionally well due to its high water content.

Datterino Giallo in Succo (Yellow datterino in juice)

This variety is immersed in a brine solution and stabilised through a thermal pasteurisation process. It is ideal for sauces and confits, preserved in juice—the pulpy liquid obtained from grinding and straining the fruit, separated from the skins and seeds.

Filetti di pomodoro (Fillets tomato)

This product features tomatoes cut into fillets. Its extraordinary quality and unmistakable flavour stem from the unique geographical and meteorological characteristics of the production area: the volcanic soils of Vesuvius, a mild and sunny climate, and gentle sea breezes—all of which impart distinct flavours to the product.

Pomodorino Giallo a Pacchetelle (Yellow cherry tomato pacchetelle)

With a sweet and delicate flavour, this tomato is rich in beta-carotene, making it an excellent antioxidant. It is cooked in a water bath to preserve its nutritional properties.

Pomodorini Rossi Semidried (Red cherri tomato semi-dried)

These cherry tomatoes are halved, lightly dried, and aired to enhance their fragrance and sweetness. They are seasoned with oil, salt, parsley, chili, garlic, and a pinch of oregano, making them a perfect topping for pizza.

Pomodorino di Sorrento a Cubetti (Cherry Sorrento tomato diced)

Commonly found in the countryside around Sorrento, this tomato is also known as cuore di bue (ox heart). It is large, oval-shaped, and slightly ribbed, with juicy flesh. It boasts exceptional organoleptic properties, featuring a strong aroma and a sweet, delicate flavour.

Pomodoro Fresco a Cubetti (Tomato freshed cut diced)

The ripest tomatoes are diced and seasoned with oil and basil. This fresh product has a texture typical of freshly picked tomatoes and is perfect for filling classic bruschetta, friselle, pizzas, focaccias, and salads.

Pomodori Freschi a Metà (Tomato freshed halved)

These fresh tomatoes are cut in half and slightly dried on the cut side to retain their juice. They are seasoned with oil infused with basil and garlic. These tomatoes can be used directly to prepare a Caprese salad with buffalo mozzarella, as a side dish, for topping pizzas, or sautéed in pasta dishes.

Pomodori Verdi a Spicchi (Green tomato wedges)

These semi-dried tomatoes are harvested before they change colour. Rich in fibre and low in sugars, they are cut into wedges, dried in the oven, seasoned with a pinch of salt and herbs, and preserved in sunflower oil. This tomato offers a delicious Mediterranean flavour.

Pomodori Rossi a Spicchi (Red tomato wedges)

Semi-dried red tomatoes are cut into five wedges and slightly dried to preserve their juice and texture. They are seasoned with oil, parsley, oregano, garlic, and chili, celebrating the essence of Mediterranean flavours.

Pomodoro Sorrento a Cubetti (Sorrento tomato diced)

With a bold yet delicate flavour, this large tomato is round and ribbed, ranging in colour from pinkish violet to red with greenish hues. When fully ripe, it displays characteristic cracks that give it its unmistakable appearance.

Fiaschello di Battipaglia

Revived after becoming extinct in the 1970s through seed recovery, this tomato is widely found in the fields of the Piana di Battipaglia. Known for its versatility and drought resistance, it is appreciated for its sweet flavour, bright red colour, and the freshness of its rich, meaty flesh, developed under the intense August sun. Cultivation and processing are carried out using traditional artisanal methods, making this tomato unique and valued worldwide. Its high concentration of antioxidants, such as lycopene, makes it an ideal product for health.

Pomodorino Giallo Verneteco

Cultivated in the foothills of the Sannio Apennines, particularly in the Telesina and FortoreBeneventano areas, this small, round tomato is slightly flattened near the stem. Its skin is yellow in varying intensities, with a pinkish flesh. It has a typical aroma of damp earth and an intense, herbaceous, and tangy taste, characterised by the crispness of its skin.

Differences Between Peeled Tomatoes, Tomato Pulp, Passata, Tomato Sauce, and Concentrate

Tomatoes are a staple ingredient in many traditional Italian recipes. However, their origins are distant, and their uses have evolved significantly. Native to South America, tomatoes were introduced to Europe after the Spanish Conquest, initially serving an ornamental purpose. The earliest varieties were small and yellow, leading to the name pomod’oro, i.e., golden apple.

Eventually, the red variety became dominant, but it took a long time for tomatoes to become a regular part of European diets. Today, there are many varieties, with Pachino tomatoes receiving IGP recognition, while San Marzano and Piennolo del Vesuvio tomatoes are DOP certified. The peak season for tomatoes runs from May to September.

Tomatoes are not only enjoyed fresh but are also perfect for preserving. The food industry began producing tomato-based products in the mid-1800s, but it was only in the 1970s that popular preparations like tomato pulp and passata became widely available.

Tomato Derivatives

Numerous tomato derivatives are available on the market, defined by a specific law in Italy (Law n.154 of 2016) which states they must be made from fresh, healthy, and ripe tomatoes, treated appropriately to ensure stability and packaged correctly. These derivatives include peeled tomatoes, tomato concentrate, semi-dried tomatoes, diced tomatoes, pulp, and passata.

It is mandatory to indicate the geographical origin of the tomatoes used, as well as the country of transformation. If the tomatoes are grown and processed entirely in one country, the label may simply state: “Origin of the tomato: country name.”

Product Differences

While passata is more suited for quick recipes, and pulp for longer preparations, both can be used interchangeably in sauces, pasta dishes, or as toppings for pizzas and bruschetta. However, they do have significant differences, particularly in terms of regulatory definitions.

Passata

Passata is exclusively made from fresh, whole tomatoes of high quality, without the use of by-products like skins, which are instead used in the preparation of tomato concentrates. It is essentially a pureed tomato, obtained through cold or hot extraction, then thickened in evaporators.

The tomatoes are crushed and passed through sieves to remove residues like seeds, resulting in a smooth product that is concentrated by evaporating some of the naturally present water. Water or tomato concentrate cannot be added to passata; only salt, citric acid, and occasionally, spices, are allowed.

To be classified as passata di pomodoro, the product must come directly from fresh, whole, and ripe tomatoes. The juice concentration must be between 5 and 12 degrees Brixto maintain the fruit’s distinctive colour, aroma, and flavour.

Tomato Pulp

Tomato pulp is made from fresh crushed tomatoes, retaining visible fibrous pieces. The main difference from passata is that pulp contains whole pieces of tomato. More ingredients can be added to pulp compared to passata, including water and various types of tomato concentrate. The tomatoes used for pulp must have similar quality standards as those for peeled tomatoes, with fewer seeds and a firmer texture. Round tomatoes are preferred for this process, which can be marketed as crushed, diced, or sliced. Pulp is thicker and more substantial than passata.

The technologies used for pulp production involve an extrusion process aimed at achieving better consistency and dimensional homogeneity. Heat treatments are optimised to preserve the organoleptic qualities of the pulp.

Tomato Sauce

In recent years, a product that straddles the line between passata and ready-made sauces has emerged: tomato sauce. It may appear like passata, often packaged in glass bottles, but it includes ingredients not permitted in traditional passata, such as oil, onion, carrot, celery, and sometimes sugar. Essentially, it is a pre-cooked version of passata, making it ready to use like a classic sauce, but less elaborate.

Concentrate

Tomato concentrate, also known as tomato extract, is made from heated tomato juice, with a portion of the water removed. Depending on the amount of water removed, there are three types of concentrate: simple, double, and triple.

Concentrate has various culinary uses, particularly in slow-cooked meats or sauces. It can be added directly during cooking and diluted with water as preferred. Concentrate can also enhance a tomato sauce or replace similar products likeketchup.

Tomato concentrate is not harmful for our health. In fact, it has antioxidant properties due to its high lycopene content. Lycopene is a natural substance belonging to the carotenoid family, predominantly found in tomatoes, which is even more beneficial after tomatoes are cooked.

The characteristics of double and triple concentrates are legally defined. Double concentrate must have a dry residue of no less than 28%, while triple concentrate must have a residue of no less than 36%, both percentages excluding added sugars. It takes approximately 6 kg of fresh tomatoes to produce 1 kg of double concentrate, and about 7 kg for triple concentrate.

High-tech machinery used in producing concentrate ensures high-quality standards, meeting various commercial parameters (Blotter test, pH, colour, organoleptic properties, absence of syneresis, and black spots).

Although using a blender may seem like a quick and convenient method for preparing tomato-based sauces, alternatives that better preserve the organoleptic qualities of tomatoes should be considered.To maintain all their properties, tomatoes should never be blended, because the mixture becomes too watery. A watery sauce lacks consistency, which can cause problems, such as making pizza dough overly soggy and preventing it from cooking properly. Additionally, the blending process can oxidise the product and grind the seeds, resulting in a bitter taste and a dull colour. Techniques such as peeling, seed removal, and using a food mill are preferred for achieving superior flavour and texture.

Rigorously faithful to the culinary tradition, at Italico, tomatoes are meticulously crushed and chopped by hand. This method minimises water loss and allows for precise control over the texture, enhancing the flavour.

This time-consuming process is often overlooked by many competitors and industry professionals, resulting in subpar flavor and quality in their products.

In Summary

Tomato pulp, unlike passata, presents a coarse and dense texture with visible tomato bits.

Passata, on the other hand, is a smooth and uniform product made from peeled and seeded tomatoes, maintaining the organoleptic characteristics of the fruit.

Tomato sauce typically uses either passata or boiled and then sieved tomatoes. It has a semi-liquid consistency and may contain various ingredients such as oil, spices, herbs, garlic, onion, and chilli.

Tomato concentrate is a non-liquid extract with a creamy consistency.

Acidity/Sugar and Taste

Flavour is generally associated with the relative concentrations of sugars and acids in the fruit, particularly fructose and citric acid. The best flavour comes from a high sugar content combined with elevated acidity levels. The normal pH range for tomatoes is between 4.0 and 4.5; the lower the pH, the sweeter or more bitter the fruit will be.

Flavour is typically assessed by panels that evaluate tomatoes based on various characteristics, including aroma, texture, juiciness, granularity, skin texture, acidity, and sweetness.

In general, smaller tomatoes, such as cherry tomatoes, have a higher Brix ratio and are sweeter than larger round or common varieties.

What is the Difference Between Pancetta, Bacon, and Guanciale ?

These terms are often misused as synonyms or considered interchangeable in cooking, leading to confusion about whether a distinction exists between them. While there are clear similarities, it’s important to differentiate between pancetta, bacon, and guanciale to select the most suitable option for a given recipe.

To understand the differences, let’s start with what they have in common: all three are cuts of pork. Pancetta is derived from the belly (pancia) of the pig, while bacon can come from the belly as well as other parts, such as the back or shoulder. Guanciale, on the other hand, is taken from the cheek (guancia). This primary difference, along with various processing and preservation methods, leads to distinctly different results in terms of flavour, quality, cost, and culinary uses.

In descending order of quality and cost, we can classify:

BACON

Bacon can be sourced from various parts of the pig, including the back and shoulder. It undergoes preservation treatments, either being brined or dry-cured, followed by steaming and smoking processes that vary according to local traditions. Additives such as sugars, preservatives, and flavourings also differ widely. The final product changes significantly based on the meat’s origin and supply chain. Bacon is best roasted until crispy, as is customary in English or American breakfasts, and is often paired with eggs. It can also enhance starters or be used to fill burgers and sandwiches.

PANCETTA

Pancetta is made by trimming and salt-curing the meat, which can be seasoned with spices and herbs during the curing process. There are three main types: rolled pancetta (pancetta arrotolata), pressed pancetta (pancetta steccata), which is folded and pressed between wooden boards, and flat pancetta (pancetta stesa), which may also have a smoked variant. If a piece of coppa (also known as capocollo) is added to rolled pancetta, it becomes pancetta coppata. The curing process lasts from two to four months. The quality of the raw materials, any added aromas, and the processing methods can lead to very different results. In Italy, pancetta is particularly renowned, with specific quality recognitions, such as pancetta piacentina from the city of Piacenza, a DOP product that is salt cured for at least four months. There are also sweeter and more aromatic variations, as well as spiced or smoked options.

GUANCIALE

Guanciale is known for its distinctive flavour, which comes from the cut of meat and its unique texture. The intense taste is enhanced by traditional processing methods typical of Central Italy, which may include seasoning with garlic and rosemary, along with salt and pepper. Curing lasts at least three months, resulting in a crispy crust on the outside and rich, savoury meat on the inside, with a high proportion of quality fat. Guanciale is a key ingredient in classic pasta dishes such as amatriciana, carbonara, and gricia.

PIADINA ROMAGNOLA IGP

DESCRIPTION

Piadina Romagnola IGP, or Piada Romagnola IGP, is a traditional product from the Emilia Romagna region, made with either soft wheat flour or spelt flour, water, fats, and salt. It comes in two different sizes: the smaller Piadina Romagnola and the Piadina Romagnola alla Riminese.

PRODUCTION AREA

The production area for Piadina Romagnola IGP encompasses the administrative territories of the provinces of Rimini, Forlì-Cesena, Ravenna, and some municipalities in the province of Bologna, all within the Emilia-Romagna region.

PRODUCTION METHOD

To create the dough for Piadina Romagnola IGP, soft wheat flour or spelt flour is mixed with salt, fats (such as olive oil, extra virgin olive oil, or lard), and water, along with any optional leavening agents. Additional ingredients like milk or honey may be included at the producer’s discretion. The dough is then divided into loaves or balls of varying sizes, depending on the desired size of the piadina. These loaves are rolled out by hand with a rolling pin or mechanically until they form flat discs, which are cooked on a hot plate on both sides at temperatures between 150 and 300°C for a maximum of four minutes in total.

APPEARANCE AND FLAVOUR
Piadina Romagnola IGP has a round, flat shape, with a diameter ranging from 15 to 25 cm. Its colour varies from ivory white to dark amber, featuring characteristic amber spots of various tones and sizes, which are small and uniform on both sides. The texture is firm and crumbly, and it has a fragrant taste and aroma, reminiscent of freshly baked bread. The Riminese variety is thinner, softer, and more flexible, with a diameter between 23 and 30 cm and larger, more irregular spots.

HISTORY
A symbol of Emilia Romagna’s gastronomy, the piadina has been renowned since the 14th century. It is mentioned by Virgil in the seventh book of the Aeneid (19 BC), describing a thin disc that was consumed toasted. Traditionally, the piadina was prepared between batches of bread, which was baked once a week. Over the centuries, it evolved from being the‘bread of the poor’, quick and without the need for leavening, to a widely enjoyed product. Known in Romagna by the dialect term piè, it received its current name following the Italianisation by Giovanni Pascoli in the poem La Piada (Nuovi Poemetti, 1909), where the poet refers to it as “the bread of humanity”.

GASTRONOMY

Piadina Romagnola IGP is typically consumed folded in half and filled with a variety of ingredients. The most traditional fillings include cured meats from Romagna, as well as cheese, with Squacquerone di Romagna DOP being the most prominent, and various vegetables. The product is also commonly filled with sweet ingredients such as chocolate, honey, and jams.

PIADINA ROMAGNOLA Vs TORTILLA VS BURRITOS Vs WRAP

Burritos typically feature standard ingredients and are generally regarded as a staple of Mexican cuisine. Wraps are simpler, smaller, and usually more focused on vegetables than Burritos. Piadina Romagnola is an Italian flatbread, while tortilla is a type of Mexican flatbread.

Piadina is made from a mixture of flour, extra virgin olive oil, lard, salt, and water. In contrast, tortillas can be made with fat (flour tortillas) or without it (corn tortillas). Bothpiadina and tortillaare folded in half to encase various fillings, forming a semi-circular shape. However, there are some noticeable differences.

Differences between Piadina and Tortilla

Piadina consists of basic bread ingredients—flour, salt, and water—but it also includes an essential element that enhances its taste and texture: fat. This fat is typically lard or olive oil, giving piadina a richer flavour compared to other flatbreads.Thanks to the added fat in the dough, piadina is more suitable for pairing with other ingredients or being filled. As a result, it is tastier and crumblier than the tortilla, which tends to be doughier and lighter on the palate. Both have a somewhat neutral taste.In terms of popularity and distribution, tortillas are far more widespread globally than piadina. Dishes like taco, quesadilla, and burrito are popular street food items in many cuisines, while piadina remains a more niche offering.

Puccia: A Flavourful Journey Through Tradition

Puccia is a modern Italian delicacy steeped in tradition and flavour, born from the rich tapestry of Mediterranean cultures. This irresistible soft bread from Apulia, the heel of Italy, is crafted from durum wheat semolina, iodised salt, extra virgin olive oil, and sourdough starter, undergoing a long, natural leavening process. Baked according to tradition, Puccia can be paired with a variety of fillings, offering a unique opportunity to savour a meal that is both healthy and delicious while immersing yourself in the Mediterranean experience.

This delightful bread is an ideal choice for lunch or dinner, especially when complemented by excellent fillings. The taste of Puccia will tantalise your taste buds and leave you wanting more. Enjoy it solo or share it with friends and family; it’s perfect for any occasion, and everyone will appreciate its irresistible flavour.

One of the best aspects of this Italian sandwich is its versatility. You can choose from countless filling combinations, allowing you to customise it to your taste and imagination. Puccia can be filled with anything you desire—just think of your favourite Italian ingredients!

PUCCIA SALENTINA BREAD

• 100% Italian flours
• Sourdough starter
• Stone-baked
• Iodised salt
• Extra virgin olive oil
• Durum wheat semolina

Saltimbocca is an authentic Italian indulgence.

This sandwich is crafted from traditional Neapolitan pizza dough but shaped like a panino, placing the saltimbocca gastronomically somewhere between a pizza and a panino, resulting in a rustic and hearty ‘pizza sandwich’.

In a saltimbocca, the bread is the soul of the sandwich. The bread is an oval-shaped pizza dough, traditionally baked in a pizza oven before being filled and baked a second time. The result is a soft texture with a crispy exterior.

To create a more authentic dough, Italian flour, known as Type 00, or Double Zero is used. This flour has two notable characteristics: a lower gluten content than all-purpose flour and a much finer texture. Dough made with this flour has a much lighter feel.

To fully enjoy the optimal flavour and benefits of tea, infusion and herbal beverages, it’s essential to start with good-quality water. While tap water can be used, it should not be too hard or treated, as this can alter the taste and colour of the brews. The terms infusion, tisane, and tea are often used interchangeably, but they refer to distinct concepts:

• Infusion: This is made from dried parts of plants, such as flowers, leaves, and fruits, steeped in boiling water. Infusions are enjoyed for their pleasant flavours—especially fruit infusions—or for the properties attributed to the plants, like the digestive benefits of fennel seeds.
• Tisane: Also known as herbal tea, a tisane is a blend of herbs skilfully combined to promote specific effects, such as aiding digestion, facilitating relaxation, or stimulating detoxification. Preparation for both infusions and tisanes typically involves bringing water to a boil (about 100°C) and pouring it over a filter. A prolonged steeping time (about 5-8 minutes) is recommended to optimally release the essential oils contained in the herbs and fruits, enhancing both flavour and efficacy.
• Tea: Tea is distinguished primarily by its origin from the plant Camellia sinensis. The process of obtaining tea involves several steps: harvesting, withering, rolling, fermenting, and drying the leaves. Unlike infusions, tea contains alkaloids, including caffeine (known as theine in this context), which can have stimulating or calming effects depending on the brewing time.                                                                There are two main types of tea: black and green. Both originate from the same plant, but their differences arise from how the leaves are processed. Both types undergo harvesting, withering, and rolling. Black tea is then fermented, giving it a reddish-copper colour and unique properties, followed by drying. Green tea, on the other hand, is not fermented, so the tannins do not oxidise, allowing the leaves to retain their original olive-green colour.                                                                                                                                                           The differing characteristics of these two types of tea require different preparation methods:

• Black Tea: a brewing time of 3-5 minutes is recommended. It’s important to note that caffeine has beneficial qualities that can be carefully managed through proper preparation:                                                                                                                                                      a longer brewing time can also yield a relaxing effect, as tannins and other substances gradually dissolve from the tea leaves, imparting calming properties.                                                                                                                                                                                 a short brewing time enhances the invigorating effect of the beverage, as caffeine is almost entirely released in the first 2-3 minutes.
• Green Tea: the guidelines for preparing black tea also apply to green tea, but with a few adjustments. The water temperature should not exceed 80°C (let the water rest for a moment after boiling and avoid pouring it directly onto the tea filter), and a shorter brewing time of about 2-3 minutes is recommended.

Pasteurisation: Pasteurisation is a thermal (heat) treatment process applied to certain foods to minimise health risks posed by heat-sensitive pathogenic microorganisms, such as bacteria, fungi, and yeasts. This process aims to achieve safety while causing minimal alteration to the food’s chemical, physical, and sensory characteristics. Pasteurisation differs from sterilisation, which is achieved at significantly higher temperatures. While sterilisation ensures a marked increase in shelf life, it often results in considerable changes to the food’s nutritional content and sensory characteristics—affecting its appearance, colour, shape, aroma, flavour, texture, and overall quality.

A health-aware product is designed for individuals who suffer from intolerances or allergies, meaning it excludes certain substances to prevent adverse effects for sensitive consumers. In contrast, a healthy product aims to provide additional wellness benefits to the body. It includes specific ingredients and processing methods that enhance its beneficial properties, thanks to the presence of nutrients that support the maintenance of good health.