Top 6 Emilian Oils and Animal Fats

Palazzo di Varignana is an olive oil producer based in Castel San Pietro Terme, Italy. Their estate includes olive groves where they cultivate various olive varieties to produce high-quality extra virgin olive oils. The company integrates traditional agricultural practices with modern technology to ensure the quality and authenticity of their oils.Expand

AZ. AGRICOLA NERI is an olive oil producer based in Santarcangelo di Romagna, Italy. The company specializes in the cultivation and production of high-quality extra virgin olive oil. Their operations emphasize traditional farming methods combined with modern technology to ensure the purity and flavor of their olive oil. The region of Santarcangelo di Romagna is known for its fertile soil and favorable climate for olive cultivation.Expand

Produced in the Lamone valley, in the provinces of Ravenna and Forlì, Brisighella extra virgin olive oil of is obtained almost exclusively from the Nostrana di Brisighella olive variety, cultivated at a very low altitude of about 100m above sea level, in the hilly villages of the Tosco-Romagnolo Apennines. Brisighella is characterized by its emerald green color with golden hues, and a strong aroma exuding quite a distinctive herbal note. With a maximum acidity of 0.50% and a spicy sensation on the palate, bitterness is a common undertone to Brisighella’s fruity flavor. This oil is most commonly used raw for drizzling over vegetable dishes but it also used for preparing different sauces and goes well with meat and game.Expand

Here in the hills surrounding the provinces of Rimini and the neighboring Forlì-Cesena, the olives have been cultivated for centuries. The extra virgin olive oil Colline di Romagna is made mostly from the Correggiolo and Leccino olive varieties (up to 60%), with the addition of other cultivars such as Pendolino, Moraiolo, and Rossina. The harvest traditionally takes place between late October and December, while the oil needs to be pressed within two days of harvesting. Colline di Romagna olive oil has a golden yellow to light green color and quite a pronounced fruity aroma. The flavor is slightly bitter and spicy which makes this variety of oil especially well paired with fish appetizers, bruschetta bread, legume soups and other vegetable dishes.Expand

Mora Romagnola is a very special breed of dark brown, almost black pigs from the Italian region of Emilia-Romagna. Semi-wild, looking more like boars than pigs, these large animals are farmed outdoors, left to roam wild in the woods. Due to their healthy lifestyle and particular genetics that makes them predisposed to fattening, their meat is especially succulent and tender, much tastier than other pork. Particularly renowned is their lard – due to the chemical composition rich in polyunsaturated fatty acids, strutto di Mora Romagnola is extremely tender and delicious, with a sweet, yet very delicate flavor that makes it superior to other similar products. Strutto di Mora Romagnola has a very important role in local cuisine, it is generally used for baking and frying, but it is also a must-have ingredient when preparing the famous piadina Romagnola, or local desserts such as castagnole or sfrappole. Expand