Cucina dell'Emilia-Romagna, Ursula Ferrigno Friuli-Venezia Giulia From Frantoi Cutrera's Segreti di

From Frantoi Cutrera's Segreti di Sicilia line

From picking the olives (gathered directly from the trees)

roveja are traditionally used in soups

U’Ciuri was selected as an outstanding demonstration of the olive cultivar

and Frantoio olive varieties

Cucina dell'Emilia-Romagna, Ursula Ferrigno Friuli-Venezia Giulia From Frantoi Cutrera's Segreti diDiscover a captivating region in Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients. Emilia Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood plain enhanced soil, is what is known as the "food valley," where a