Bonacci EVOO Tasting Bottle... OMG... Smell the Fresh!!!! BonacciOil.com
It's official! "MAMA MIA!" The 80 year old owner and his daughter of Ai Faraglioni Restaurant on Via Camerelle, the high fashion walking strip of Capri, approves of the 2024 Bonacci EVOO!!
Name something better than grilling a tomahawk on LDW with a mezcal Negroni listening to the B-52s 🕺
One of our favorite ways to use Bonacci Oil is drizzled over freshly grilled meats and vegetables!
Rare Chris’ dance moves from 1-10 below ⬇️
An easy summer treat with Bonacci EVOO! I would probably use a little bit less maple syrup, or if you want a more savory dessert: drizzling Bonacci EVOO right on vanilla ice cream with a pinch of flaky salt is delicious!
Let us know what you think if you try it!
With the whole family home for Christmas we made a big bowl of carbonara tonight! See our favorite recipe below from @rosciolirome
For 4 servings
1 lb guanciale
1 whole egg + 3 egg yolks
4 handfuls grated Parmesan or pecorino
Black pepper
1 lb pasta
1. Begin boiling salted water for the pasta
2. Cube guanciale into 1/2 inch pieces and put into heated sauce pan. Cook until crispy, remove from pan but don’t throw out the fat!
3. Begin cooking the pasta
4. In a large bowl combine egg and yolks, Parmesan, black pepper (freshly cracked and more than you think). Hold the bowl over the boiling water to heat and pasteurize the eggs. Add 4 teaspoons guanciale fat.
5. Once pasta is cooked reserve some starchy pasta water. Drain and add pasta to egg/cheese mixture and stir to coat pasta. Add a splash of pasta water if the sauce needs to be thinned
6. Plate and top with guanciale pieces and extra Parmesan!
“Fra-gee-lay, that must be Italian!” and it is!!! 2023 Bonacci EVOO has arrived direct from Umbria!!!
Beginning tomorrow (11/30) please stop by
361 Maple Ave W
Suite 200
Vienna, VA
to pick up your order or contact us for pick up at our home. Shipping orders will go out within the next week.
From tree to bottle all in the same day in Trevi, Italy, then air freighted for distribution to our customers just weeks off the tree! The freshest EVOO that is 100% guaranteed authentic... because my name is on the bottle! Christopher Bonacci MD DDS
Beef!!!
Our favorite use of Bonacci EVOO is on plated protein... with bark!!! Can you hear it?
Stephen tests out Kaitlin’s focaccia made with #BonacciOil to make sure it’s up to par
When your oil arrives make sure you know how to properly taste it! Check out this video as Chris explains how to taste extra virgin olive oil and what that peppery kick you taste after #BonacciOil is!
We're back with another cooking video! Chris has perfected this carbonara recipe and we wanted to share it with you all! DM us if you have questions and tag us if you try it!!
