Nothing but good fresh ingredients, it's easy to make and ended up as something quite wonderful.
Tuscany is somewhere I've always really fancied visiting - in fact Italy in general really interests me and the food always looks so, so good.
About Filippo Berio:
The Gran Cru range is a selection of three regional Italian Extra Virgin Olive Oils. Each of the three Gran Cru oils - Dauno, Monti Iblei and Toscano have their own unique characteristics.
Filippo Berio Gran Cru Toscano: Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour; a ripe, sweet and fruity taste with a peppery finish. The mainstay of many traditional Tuscan recipes, it is excellent with fish, soups, vegetables and fresh salads. Perfect for pasta, pulses and barbecued meat too.
Filippo Berio Gran Cru Monti Iblei: Produced in the Monti Iblei area of Sicily and made using Tonda Iblea olives, this Extra Virgin olive oil has an intense aroma, reminiscent of tomato leaves. It has a full-bodied, intense flavour and is excellent with salads, fish and shellfish. Perfect with white meat and boiled or grilled vegetables, it is also spectacular on fresh Pecorino and salted Ricotta.
Filippo Berio Gran Cru Dauno: Produced in Puglia, in the heel of Italy, and made exclusively from Ogliarola and Coratina olives, this golden green coloured Extra Virgin olive oil is tangy, aromatic and intense. It is best suited to enhancing strong flavours such as game, bitter herbs, artichokes and turnips. It also goes well with vegetable soups and barbecued meat and fish.