2014年10月7日 星期二

In Umbria, an Italian Olive Oil Worth the Accolades


The New York Times
3小時 · 
"You should feel piquant on the tip of your tongue and bitter deep in your throat. It is full of antioxidants that make it aggressive. You are not in the sweetness of Tuscany here."
In Umbria, an Italian Olive Oil Worth the Accolades
Umbrian oil makes up only about 2 percent of Italy’s olive oil production but wins a far larger proportion of awards.
NYTI.MS|由 ELAINE SCIOLINO 上傳

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