We were delighted to be invited to join Diana Frescobaldi, President of the Laudemio consortium, and a Team of acclaimed Bay Area Chefs to discover the unique character and philosophy of Laudemio Extra Virgin Olive Oil. During my vegetarian lunch at Boulettes Larder, One Ferry Building San Francisco, Diana presented the newest harvest of Laudemio followed by a Tasting Menu created by Chef Amaryll Schwertner of Boulettes Larder, Chef and Author Rolando Beramendi of Manicaretti, and Chef Darren McRonald of Pullman Kitchen.
The Video of Diana Frescobaldi is below describing the history of olive oil and Laudemio.
Slideshow pictures are below of our lovely vegetarian lunch.
Items we enjoyed included:
. Pinzimonio Grissini Laudemio Petrolo
. Celery Root Soup
. Umbrian Lentils Laudemio San Michelle a Torri and Shaved Bottarga
. Fettuna col’ Cavolo Nero with Frescobaldi Laudemio
. 2016 Frescobaldi Pomino Chardonnay
. Tagliata con erbette Purée di Patate com olio Verdure al forno Laudemio Antinori
. Laudemio Cake Laudemio Frattoria le Sorgenti
. Laudemio Gonnelli 1585 olio Gelato