The Corto Blog

Chef Silvia Barban

Chef Silvia Barban

Watch our Film with Chef Silvia Silvia Barban was born and raised in Northern Italy where she learned to combine its cuisine, rich in cheese and olive oil, with the fresh tastes of her mother’s southern Calabrian heritage. From “E.Maggia” Stresa culinary school, Barban began to find her way in...

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

From Chef Silvia Barban LaRina Pastificio & Vino, Brooklyn, NY Ingredients Mezzaluna Pasta Yield – about 16 Mezzalunas 300g durum flour 100g stone ground all purpose flour 4 eggs 1 T TRULY® Extra Virgin Olive Oil Filling ½C 51/49® Oil Blend 1 Nardello pepper (preferably small) Sea Salt 200g purple...

Chef Trevor Knotts

Chef Trevor Knotts

Watch our Film with Chef Trevor Q & A with Chef Trevor Q: How did you get started in the restaurant business? A: I started at a really young age and learned a lot from my parents who always cooked from scratch at home. At the age of 13, I...

Rockfish with Date Vinaigrette

Rockfish with Date Vinaigrette

From Chef Trevor Knotts Richmond Restaurant Group, Richmond, VA Ingredients Date Vinaigrette Yield – about 40 fl. oz 1 c lemon juice 1 c white vinegar 1 c sugar 1 c pitted dates 1 t salt 1 T Dijon mustard 3 c 51-49® Oil Blend Fish rockfish (can substitute with...

Awaiting Bud Break

Awaiting Bud Break

Another spring is upon us, starting a new cycle in the life of the olive fruit. Our olive trees have been resting and waiting all winter to be awakened by the warm air that arrives with spring. It is this time of the year when water and nutrients begin to...

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