The Oil Press! The monthly newsletter of Fondo Gionino
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Dear Friends!
As we step into a brand new year, all of us at Fondo Gionino wish you a year filled with happiness, health, and memorable moments around the table with family and friends.
Over the past year, The Oil Press has been reaching your inbox with tips, inspiration, and a taste of the Mediterranean — and it has been a true joy sharing our love for exceptional olive oil and traditional Mediterranean products with you. We sincerely thank you for being with us.
Here’s to another year of delightful discoveries, joyful cooking, and celebrating the passion that brings us together.
Happy Holidays!
Take a moment to click here and enjoy a special message from Anthony Mavrogiannis, who leads our team in Italy.
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Build your own Fondo Gionino Gift Basket by selecting the products you love most!
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We’ll create a beautifully curated, flavor-packed gift that celebrates authentic Italian taste and quality—perfect for the holidays!
Each basket is carefully prepared and finished with a personalized card to make your gift truly memorable.
Click the picture below and let us know which products you’d like in your personalized basket!
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Can’t decide? Get inspired by our ideas! Click and make your purchase:
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SET 3
A Match Made in Heaven
Fondo Gionino Geracese Olive Oil (500 ml/16.9 fl.oz.)
Balsamic Vinegar Villa San Donnino Nerone - aged 6 years (100 ml)
$55.00 USD
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SET 4
Mediterranean Treasures
Fondo Gionino Geracese & Nocellara Messinese olive oil (500 ml/16.9 fl.oz.)
Martinetti Rigatoni Pasta
Balsamic Vinegar Villa San Donnino Bianco - aged 2 years (200 ml)
A Handmade Soap Olive Oil (100 gr/3.5 oz)
$75.00 USD
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Fondo Gionino Exclusive Seasonal Offers
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Panettone - Classic (750 gr.)
Our panettone is crafted using a traditional slow-fermentation process that takes time, patience, and passion—just the way it’s been done for generations. The dough is enriched with Fondo Gionino Extra Virgin Olive Oil, fresh eggs, sugar, and fragrant candied orange rind, creating a rich yet delicate flavor in every bite. Once baked, it’s finished with a classic glaze of sugar and almonds for a lightly crisp, elegant finish.
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Balsamic Chocolates (Seasonal)
Balsamic chocolates are artisan dark chocolates filled with a balsamic vinegar cream or ganache, made using San Donnino’s aged balsamic: deep cocoa bitterness on the outside, and a soft, sweet-tangy balsamic center on the inside.
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Balsamic Vinegar Jelly
Balsamic Jelly is a smooth, jam-like delicacy crafted from Nerone dressing, gently cooked grape must, and apple pectin.
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We’re proud to bring you traditional Mediterranean treasures like Extra Virgin Olive Oil, authentic Italian Pasta, Balsamic Vinegar from Modena, Festive Panettone from Calabria, and Olive Oil Based Handmade Soaps .
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Calabrian Christmas Eve Culinary Tradition
Сalabrian Christmas Eve, known as La Vigilia, is celebrated with a delicious feast called “The Feast of the Thirteen Dishes”. The number thirteen holds religious significance, representing Jesus and the twelve disciples.
The meal is strictly meatless, adhering to the Roman Catholic tradition of abstaining from meat of Christmas Eve. It features an array of vegetables, legumes, and fish.
A classic dish of the evening is spaghetti ammuddicati (see recipe under our Cooking Tip). The pasta is tossed with breadcrumbs and anchovies, which reflects the region’s resourcefulness and reliance on simple, readily available ingredients.
Salted cod, or baccala, is another staple, often prepared in stews or fried. Side dishes include sauteed broccoli and other seasonal vegetables.
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Spaghetti Ammuddicati (spaghetti with breadcrumbs and anchovies)
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Ingredients:
Spaghetti: 11.3 oz
Fondo Gionino Extra Virgin Olive Oil: 1.5 tbsp
Garlic: 3 cloves
Anchovies in oil: 2 tbsp
Breadcrumbs: ½ cup
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Preparation:
1. Bring pot of water to boil (you do not need to salt it)
2. Pour 2 tsp of Fondo Gionino Extra Virgin Olive Oil into a pan, then add peeled whole garlic cloves
3. Add the drained anchovy fillets to the pan
4. Take a ladleful of hot water and pour it into the pan to help dissolve the anchovies better. This will take 10 minutes, stirring often.
5. In separate pan, pour in 2 tsp of Fondo Gionino EVOO, add breadcrumbs to toast them.
6. Mix EVOO and breadcrumbs together until the crumbs are golden brown.
7. Set breadcrumb mixture aside.
8. At this point, cook the pasta in the now boiling water. You may add a
pinch of coarse salt if preferred.
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9. Cook spaghetti for only 5 minutes.
10. Remove the garlic cloves from the pan.
11. Drain spaghetti, transfer it directly into the pan.
12. Stir the spaghetti, adding the cooking water if needed.
13. Stir occasionally to cook evenly.
14. When spaghetti is ready, turn off heat.
15. Add part of the breadcrumb mixture, then mix.
16. If necessary, add a little more cooking water.
17. Plate spaghetti with
anchovies and breadcrumbs and garnish with a final sprinkle of the breadcrumbs mixture.
Buon Appetito!
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Get ready for a tasty travel announcement!
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Fondo Gionino is partnering with Vai Travel to bring you a delicious adventure!
Imagine uniting your love for food and wine with your love of travel. What does that look like?
Think wine tasting in Bologna with a cooking class, olive oil tasting in Modena with a private event at Villa San Donnino Acetaia (home of our top selling balsamic vinegar!), sightseeing in Rome and more!
Be sure to check back here for updates.
Space will be limited to ensure a most enjoyable experience!
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Warmly,
The Fondo Gionino Team
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