The Oil Press! The monthly newsletter of Fondo Gionino
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Dear Friends,
March at Fondo Gionino is the time when olive trees are pruned to ensure healthy growth, improve yield, and maintain the tree’s shape for better production of olives in the future. It’s an important step in olive cultivation, helping to remove dead or unhealthy branches and promote stronger, more productive growth.
Take a moment and click here to explore more with a special message from Anthony Mavrogiannis, who leads our team in Italy.
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Italians say: 'La pasta è sempre la risposta'
'Pasta is always the right answer'.
This expression reflects how pasta is a universal and beloved choice for many situations, from everyday meals to festive occasions.
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We’ve had a lot to say recently about Fondo Gionino’s amazing extra virgin olive oil, but now it’s time to chat about our incredible Italian pasta varieties. We offer an array of Martinetti’s authentic Italian pasta, made in Calabria with just two ingredients—durum wheat and water. No additives, no preservatives—just pure, high-quality pasta!
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So Much Variety! Here are our pasta varieties and their perfect sauce pairings:
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Paccheri Rigate
Large, tube-like pasta with ridges that hold sauce beautifully. Best paired with ragus, vegetable sauces, and baked Italian dishes.
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Struncatura
A long, flat pasta resembling fettuccine, darker in color due to the mixture of different flours. It pairs well with garlic, olive oil, and anchovy. Love spice? Add Calabrian chili peppers!
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Spaghetti
Coming from the Italian word spaghetto, meaning ‘thin string,’ this classic pasta pairs well with almost any sauce: marinara, Bolognese, creamy sauces, and more.
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Rigatoni
From the Italian word rigato, meaning ‘lined or ridged.’ These sturdy tubes pair well with chunky, meaty, or creamy sauces.
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Rigatoni Integrali
A whole wheat version of rigatoni for a heartier, nutty flavor.
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Penne Rigate
Short, cylindrical pasta with diagonally cut ends, great for chunky and meaty to creamy and rich sauces.
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Casarecce
A short, twisted tube shape that pairs wonderfully with pesto and tomato-based sauces.
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You really can’t go wrong with any of these authentic Italian pastas—they’re delicious and versatile – and they’re made to hold the sauce. Just remember, pasta is best when cooked al dente. But what exactly does al dente mean?
In Italian, “al dente” translates to “to the tooth”—meaning pasta should be fully cooked but still have a slight bite to it. Pasta lovers
never overcook their pasta—mushy pasta is a big no-no!
So, which pasta will you choose? Or why not try them all? And don’t forget to grab a bottle of our extra virgin olive oil—because dinners are always better with Fondo Gionino!
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At Fondo Gionino, we love to offer tips and ideas for healthier, tastier cooking!
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Should you salt pasta water?
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Yes! When you salt pasta water, you’re infusing the pasta itself with seasoning from within, rather than relying solely on the sauce to add flavor. Since pasta absorbs water as it cooks, seasoning the cooking water allows it to develop a deeper, more satisfying taste.
Salting water also raises the boiling point, which ensure the pasta is perfectly cooked.
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A common rule of thumb is: your pasta water should taste like the sea— but what does that really mean? Here’s a simple breakdown:
- Per liter (quart) of water: Use about 1/4 teaspoon of salt
- Per gallon of water: You’ll need about 1.5 tablespoons of salt in 4-6 quarts of water
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Always add salt after the water has come to a rolling boil but before adding the pasta. This ensures the salt dissolves quickly and doesn’t slow down the boiling process.
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What Type of Salt Should You Use?
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Kosher salt, sea salt, and table salt all work, but try to avoid iodized salt as it can add an unwanted flavor to the pasta. If using table salt, use a bit less to start since it’s more concentrated.
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So, don’t skip this step—it’s essential for great tasting pasta!
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Bologna is one of the most famous Italian cities, renowned not only for its ancient university but also for its traditional pasta: Tagliatelle al ragù, Lasagne alla bolognese, and Tortellini in brodo. Tortellini in brodo, a delicate stuffed pasta served in a rich broth, is one of the most iconic dishes of the region.
Travel to Bologna and immerse yourself in its rich culinary heritage. Enjoy a meal at a traditional trattoria, where recipes have been passed down for generations, and experience the warmth of true Bolognese hospitality. Whether you're a devoted foodie or simply looking for an authentic taste of Italy, Bologna is a must-visit destination.
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Tortellini in brodo is not just food, but a symbol of Italian hospitality, tradition, and love for homemade cuisine.
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Warmly,
The Fondo Gionino Team
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