The Story of Pasta Nostra EVOO
by Margaret Sapir on 06/26/12
Imported by Chef Joe Bruno for his kitchen at Pasta Nostra, the olives are grown and hand-picked by his friend Peter Carusone in Casserta, a town between Naples & Rome. At this stage this cold-pressed oil is young and shows the spicy, grassy characteristics of Leccino olives—there are even hints of banana. Joe says, "As it ages it will soften and lose its spiciness, probably around Christmas time." Besides Joe’s 28 year old Pasta Nostra restaurant, in Norwalk, Wave Hill Breads is the only place one can obtain this outstanding product in Connecticut. Wave Hill Breads is offering Pasta Nostra EVOO at their Bakery Cafe at 30 High Street, as well as at many farmers' markets in Connecticut and New York. Use it for frying fish, sautéing vegetables, making sauces, dressing salads. Enjoy! Only $14.00 the half liter
