There aren't many exclusively Italian foods and cooking techniques, but there is an Italian flair to what's made in most Italian communities. Olive oil plays an extremely important role, and a meal wouldn't seem quite right without it.
The Ricci family in Abruzzo harvest olives by hand and press them along with a particular citrus fruit using a traditional stone mill. Small amounts of olives are actually ground simultaneously with citrus fruit. The result is incredible agrumato oils.
Agrumato Lemon Extra Virgin Olive Oil is a golden delicate oil with a clean, crisp finish. The perfect balance of olive and lemon zest. Toss with pasta and fresh ricotta, drizzle over grilled fish or roasted vegetables. The flavoring is not an afterthought.