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Sometimes you see something and you think you've seen it all. Especially when it comes to something as common as salsa. But have you ever come across a salsa made without it's most famous ingredient? Cucina & Amore has 3 different salsas that have no tomatoes.....I repeat....NO TOMATOES! And a 4th salsa that has a sweet blend of tomatoes, piquillo peppers, and passion fruit. It's amazing the subtle shift from one ingredient to another can make the most delicious difference. And as always, these salsas are gluten free.
With all the great choices we have for breakfast nowadays, one thing that can never be beat is the simplicity of a simple coffee and a cookie. Not just any cookie though. This is something that travels all the way back to Ancient Roman times in Italy. It has left it's mark on the world to stand the test of time while evolving into more than any Roman's tastebuds could ever dream. It is the biscotti!
The Winter Fancy Food Show has come and gone. It was definitely a memorable event filled with lots of delicious treats, savory snacks, flavorful refreshments and passionate foodies from all over the country. It was a time for people with a similar purpose to come together and for companies to showcase what they brought to the extensive smorgasbord of all things food and what made them especially fancy.
There are many different brands of olive oil on the market today. With so many options, it's difficult to know which particular kind of olive oil is the best one to buy, especially when they are all labeled similarly. The grade of olive oil is not determined by the olive, but by the amount of defects within the oil. The highest grade of olive oil is Extra Virgin. By definition extra virgin olive oil must be free from defects (along with passing a large panel of chemical tests). Virgin olive oil is the 2nd highest grade and does contain some minor defects within the oil. It has been tested and proven that most of the olive oil currently sold in this country labeled as extra virgin is in fact not. By far the majority of olive oil labeled extra virgin on store shelves are defective and thus not extra virgin. A few years ago, the regulations and definitions of olive oil were updated in the federal government to better reflect the current state of the industry. California even instituted a new law for its producers with even stricter standards. One of the results of the updated regulations has been food fraud lawsuits being filed against companies selling these mislabeled products. It is very important to educate yourself and be aware of what you are buying.