Marisa Tiago e Francesco Angelo Ogliari
Chef Dishes
Wheat spaghetti, dewlap, garlic, olive oil and pepper
A simple recipe becomes superb when the best ingredients are used. Here’s how Francesco takes this ‘barbela’ wheat spaghetti, aglio, olio, and peperoncino to the next level.
Products used
Olive oil
It is a millenary food, a fundamental part of the Mediterranean diet, and Portuguese gastronomy.
The olive tree is one of the oldest cultivated trees in the world. From its fruit, we extract “liquid gold,” also known as olive oil. It is a millenary food, a fundamental part of the Mediterranean diet, and Portuguese gastronomy. Alentejo and Trás-os-Montes are the most significant regions for the production of olive oil in Portugal, a culture inherited from the Romans. Its properties are widely known and its use is made both raw and hot. This use is the critical factor when choosing the type of oil to use: virgin oil is suitable for sauteing, roasting, soups, and marinades, while extra virgin olive oil is better for tasting with bread, seasoning raw, using in confectionery or sauces.
Regions
Alentejo and Ribatejo
Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.
