PALUFFO'S BLOG: Australian chef at work in Paluffo kitchen

PALUFFO'S BLOG: Australian chef at work in Paluffo kitchen: Ravioli stuffed with pear and cheese, rabbit roll with vegetables inside

Paluffo EVO among the best italians in the Slow Food Guide!

Paluffo EVO among the best Tuscan Oils

Spaghetti aglio, olio e peperoncino

I start with a very simple receipt.

Spaghetti aglio, olio e peperoncino

Spaghetti with Garlic, Oil and Chillies

400 g/14 oz spaghetti

100 ml/3^1/2 fl oz olive oil

4-6 garlic cloves, finely chopped

2-3 dried chilli peppers

2tbsp finely chopped parsely

Salt

Freshly ground pepper

75 g/2^1/2 oz grated Parmesan (Optional)

Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to packet instructions until al dente.

In a deep frying pan, heat the olive oil and sauté the garlic and whole chillies in the garlic oil.

Drain the spaghetti, add it to the deep frying pan while still dripping wet, and mix with the hot garlic oil parsely. Season with pepper and serve on heated plates with the Parmesan on the side. Parmesan is an option, and anyway try the spaghetti before without and after with a small quantity of freshly grated real Parmigiano Reggiano.

Paluffo Olive Oil among 59 best Tuscan olive oil!

Paluffo Olive Oil among 59 best Tuscan olive oil!

SELECTION OILS: EXCEEDING 59 IN THE COMPETITION 
They made it in 59 out of 135 to overcome the strict selection of the 11 commissioners of the regional competition organized by the Regione Toscana Olive Oil: the regional selection of Extra Virgin Olive Oils. A bouquet of excellence that will be used to boost the sector in Italy and worldwide. 
These results of the first edition of the selection of Extra Virgin Olive Oils, organized by the Tuscany Region and Unioncamere through Tuscany Promotion, in collaboration with Metropolis - Special Agency of the Chamber of Commerce of Florence - Department of Laboratory Chemical-commodity, which could participate extra virgin olive oils produced in the oil season 2011/2012.
135 attended the selection oils from the five regional designations: IGP Toscano DOP Chianti Classico DOP Terre di Siena, Lucca and Dop Dop Seggiano. Each firm could provide up to the 4 oils reported in uniform batches of 300 kg. Samples collected from members and Metropolis, which has made them anonymous, were analyzed by a committee consisting of 11 panel leaders from all the provinces of Tuscany, on behalf of the Boards of taste recognized by the Ministry of Agriculture, Food and Forestry and operating in public institutions.
The 59 selected oils, with their sensory characteristics, together with information on manufacturers, will be collected in a catalog in Italian and English, which will be distributed by the Region of Tuscany, Tuscany Promotion, Unioncamere Tuscany and the Chambers of Commerce in all regional enforcement actions taking place in Italy and abroad.

Paluffo food blogger contest

Compete and Win a Food Holiday in Tuscany!


Paluffo International Food Blogger Contest

Certaldo-Firenze-Italia            

Selections             April-August 2012

Final Rush            5-10 November 2012

The Paluffo international food blogger contest is a competition open to food bloggers and is divided into two steps: selections and final rush.

The Paluffo international food blogger contest is a competition open to food bloggers and is divided in two steps. selections and final rush.

Selections            Food bloggers have to present a recipe that comes from the Italian tradition but open to free personal touch.            The recipe must contain all the following ingredients: Extra Virgin Olive oil, Saffron, white or red Wine, red Onion, Honey. All other ingredients are allowed, the dish can be  appetizer, first course, main course, dessert.

Final Rush The best 3 recipes will win a free stay in Tuscany from November 5th to November 10th, 2012 at the Paluffo Estate. Here  the 3 finalists will compete for the first prize offering a full dinner always using the ingredients above mentioned. The winner will receive the “Paluffo best food blogger award”.

Jury            The ranking list will be edited by a double jury: an online jury of people which will vote in the http://paluffofoodcontest.blogspot.com and a professional indipendent jury that will include professional chef from local restaurants, two food journalist, two gourmand. The professional jury will be recruited by the Paluffo owner. Each sworne will express his/her appreciation with a vote from zero to ten. The overall vote will be the sum of all votes divided per the number of votes.  The weight of the online jury will be 30% of the overall vote.

Rules The participants must present the recipe in all steps with a max 5 minutes video (also amateur videos are welcome) and photos and a short written comment in which rationale and steps of the recipe is illustrated. The video and receipts will be posted to http://paluffofoodcontest.blogspot.com and also must be posted in the their own blog.

Only the first 15 food bloggers enrolled will be accepted; the partecipation is open only to non italian resident blogger, sorry. The recipes will be presented from April do the 30 August

The Paluffo offers the accommodation (for 2 people each food blogger) from 5 to 11 November 2012, the ingredients for the final rush, the professional kitchen in Paluffo, three lunches in selected local restaurants, one professional pasta lesson. Travel costs are not covered by Paluffo.

Are you interested in taking part? Please send a comment in the blog or an email to: info@paluffo.com with your:

Name, Surname, town and Nation Email, blog URL,

Schedule:

1. send your inscription to the blog or email to info@paluffo.com
2. if accepted, prepare recipe and post according to requirements by August 30
3. if selected, go to Italy in November, participate in the final rush and win the Paluffo foodblogger contest!