Cinema And Food

Cinema And Food

Even before food became a small television obsession (from talent shows to documentaries, from cooking shows to live cooking in lunchtime programs) cinema had already considered the representation of food as something very attractive and above all as something exceptionally complex.

What the viewer could not forgive a film is for lying about food: we immediately realize whether the dish shown is fake, the cup of coffee empty or the wine colored water. However, when the actors actually eat what they act, the truth effect enhances the flavor of the film. And the relationship between cinema and food, which will never end, finds further confirmation.


Through food, cinema also helps us learn about the cultures of other peoples (depending obviously on where we are).

An Australian spectator will understand the carnal vision of food of a certain Italian and French social milieu by seeing Marco Ferreri’s The Big Binge and we will learn about the formidable organization of home-made food delivered to Indian workers thanks to Ritseh Batra’s Lunchbox.






A dish that celebrates the richness of Mediterranean flavors: garlic, oil, pitted olives, capers, chopped parsley , Extra Virgin Olive Oil and tomato, creating a tasty sauce. With this recipe and the choice of ingredients, our chef takes us directly from the Ligurian coast to the Amalfi Coast,
A simple preparation but full of aromas, absolutely worth trying.

Preparation time
5 minutes
Cooking time
20 minutes
4 people


1 soaked cod fillet

500 g of tomato puree

1/2 clove of garlic

200g of pitted Taggiasca olives

2 tablespoon  Capers


Extra virgin olive oil D.O.P

Flour, salt , pepper


Flour the cod steaks already soaked, skinless and well dried.
Fry them in a non-stick pan with oil on both sides.
Once the crust has formed, set them aside.
In the same pan, add a drizzle of extra virgin olive oil, garlic, pitted Taggiasca olives, capers and chopped parsley.
Add a can of tomato puree, a pinch of salt, a pinch of pepper and cook.
Add the golden cod to the pan, lower the heat and simmer for about 4 minutes, let it rest for 2 minutes before serving.

As a final touch of class and good taste, a splash of Excellent Extra Virgin Olive Oil D.O.P. , two drops of flavored Extra Virgin Olive Oil D.O.P ,


and a wish for bon appetit !

That perfect combination of seasonal vegetables and extra virgin olive oil. Pinzimonio is a food of… beauty!

That perfect combination of seasonal vegetables and extra virgin olive oil. Pinzimonio is a food of… beauty!

OLIVE OIL is as triumph. Of light, colors and smells. Our senses are engaged with no holds barred… It is its aroma that most envelops us with its intense, fruity flavor, precious for the benefits it offers us.

With the heat, there is a need for freshness and light foods that are at the same time rich in substances that restore what is lost through sweating which, especially when there is a high level of humidity, is more accentuated.

One of my favorite dishes this season is dip: it is a feast for the eyes and with its colors it brings joy to the table, it is prepared quickly, it is delicious and tasty and above all… it does not require turning on the stove! (which in the heat we try to use as little as possible). And then – a prodigy among prodigies – in addition to being an excellent food from a nutritional point of view (I would say almost therapeutic) it is also a food for our beauty.


In ancient times, the dip served as a “corollary” to important courses, thus reducing it to a purely decorative fact. With the passage of time it has taken on a new look. Today it is highly valued as an appetizer and, in some Italian regions, also as an end to a meal. And rightly so: dip is good and good for you.

PINZIMONIO is made from extra virgin olive oil, vinegar, salt and pepper, sometimes with the addition of lemon. This simple mixture is used to dip raw vegetables: carrots, celery, fennel, pepper, tomatoes…


Raw vegetables in dip are a true explosion of taste and health: they delight and refresh the palate and are good for the inside and outside of our body.


We know well that extra virgin olive oil is a source of monounsaturated fatty acids, with a predominance of oleic acid. It promotes the maintenance of normal blood fluidity, reduces the amount of cholesterol associated with low-density lipoproteins (LDL or bad cholesterol) and contributes to the formation of important biological structures, such as cell membranes and lipoproteins.

Furthermore, the content of vitamin E, polyphenols and other unsaponifiables gives olive oil antioxidant, anti-free radical, biostimulant, hepatoprotective and slightly analgesic properties, properties which, together with the laxative and anti-gastric ulcer properties, make it a medicine “light”.

The nutrients in olive oil are essential for keeping skin healthy, young and elastic “from the inside”, as well as from the outside.

If the properties of olive oil are associated with those of raw vegetables, we understand why dip is a healthy food in all respects and exceptional for the skin.

First of all, the content of water and mineral salts make raw vegetables indispensable to counteract the heat and the effects of sweating: they hydrate us “from the inside”, and the effects are also clearly visible on the outside, with healthier and firmer skin .

Vegetable fibres, soluble or insoluble, are essential for accelerating gastric transit, giving a sense of satiety (to the benefit of the figure), nourishing the intestinal flora, reducing contact time with any unwanted “waste”, strengthening the walls of the intestine. Even in this case, the benefits for the body are many, and also affect our skin.

And then raw vegetables are rich in vitamins, trace elements (iron, zinc, selenium,…), antioxidants and other substances typical of each vegetable, which make them precious allies of health and beauty.


Celery and fennel, for example, are excellent diuretics, digestive and antihypertensive, so they have beneficial effects on the cardiovascular, digestive and renal systems. They intervene in the metabolism of fats and counteract water retention, with beneficial effects also on the skin.

Cucumber is refreshing, purifying, eliminates toxins and improves the activity of the liver, kidneys and pancreas. It has emollient, anti-inflammatory and anti-itching properties, all of which are very useful if you have excessively exposed yourself to the sun: and these properties are valid both if the cucumber is used as a food or as a soothing topical remedy.

Pepper is very rich in vitamin C, a powerful antioxidant and literally indispensable for many physiological functions, as well as to counteract the negative effects of solar radiation. Among the many functions that vitamin C has, I focus on its fundamental role in the synthesis of collagen, which makes blood vessels stronger and keeps the skin vital, firm and elastic, also effectively counteracting the effects of free radicals.

We continue with the tomato, rich in lycopene, an antioxidant substance that has many positive effects which also occur at a dermal level: it combats rashes and premature aging.





to give and receive and recreate unforgettable moments, with love and good wishes.

Let’s put a wonderful, appetizing and super recipe on the table.



Tagliatelle with lamb ragu’ is a good and easy pasta dish with a rich and full-bodied flavour! The recipe lends itself well to enriching a holiday menu!

A very tasty and delicate sauce at the same time that delights the palates of gourmets!


DOSES PER 5 people

PREPARATION 30 minutes

COOKING 1 hour and 10 Minutes

TOTAL TIME 1 hour and 40 Minutes



1 kg Lamb

5oo gr  Tomato puree

1 glass White wine

2 clove Garlic

1 Onions

to taste Extra virgin olive oil

to taste salt and pepper

500  Gr  Tagliatelle with saffron and champagne



Finely chop the garlic and onion then fry them quickly with about 5 tablespoons of extra virgin olive oil.

add the lamb meat , then lightly salt and pepper them.

Add the wine and let it evaporate, then add the tomato puree and a couple of spoons of hot water. Cover and let the lamb sauce cook for about an hour, it will depend on the type of meat (more or less young). Finally, turn off and keep aside.


Cook the tagliatelle in plenty of lightly salted water, al dente then stir in the sauce for about 2 minutes

and serve with plenty of Parmigiano Reggiano.

A good glass of wine to accompany this dish is a delight !



TAGLIATELLE SAFFRON CHAMPAGNE with courgette flowers, speck are a succulent, simple and quick first course. The pasta combined with the trio of courgette flowers, speck is able to express itself in a unique taste and aroma.

DOSES PER 4 people

PREPARATION 20 minutes

COOKING 15 minutes

TOTAL TIME 35 Minutes




70 gr. of courgette flowers

3 gr. of saffron

50 gr. of cream

to taste brandy

to taste salt

to taste pepper



Fry the speck in a pan over low heat with oil and garlic for 2 minutes

Add the courgette flowers and blend with brandy for another 2 minutes

Now add the cream and saffron and finish cooking the resulting sauce for 6/8 minutes

In the meantime, cook the TAGLIATELLE SAFFRON CHAMPAGNE in a saucepan with salted boiling water

Season with salt and pepper and serve by grating a little Parmigiano Reggiano over the pasta. 





Olive oil selection

Olive oil selection



OLIO is the extra virgin to be used raw or for cooking in the kitchen. Its versatility depends on the equilibrate taste that comes from a strong harmony between bitter and spicy. People are captivated by the flowery smell where notes of tomato and aromatic herbs stand out. The palate is conquered by almond notes and especially  by the hints of freshly cut grass . To the taste you are pleasantly surprised at the end: a spicy and lightly bitter aftertaste. Oil is the ideal ingredient to enhance white meat based dishes, salads, vegetables, steamed and boiled fish,fresh cheeses like mozzarella or ricotta, pinzimoni and hot bruschetta with homemade bread.

The characteristics of a quality extra virgin olive oil

A quality oil can only be obtained with an excellent raw material, that is, with good olives. The harvest should be carried out by hand, while anti-cryptogram and chemical treatments should be avoided: this is the reason why it is desirable to prefer oils that boast an organic certification. The olives must be harvested at veraison, and attention must be paid to excessive ripening; in general, it should be remembered that the characteristics of the product worsen the more stressful and long the milling process becomes. Finally, it is essential that the pressing is carried out cold.

The peroxides

When talking about oil, it is important to know about peroxides. What is it about? Very simply, they consist of oxidative alterations which represent a symptom of the aging and degradation of the oil. As time passes, a natural increase in peroxides occurs, which results in rancidity; Thus, products are formed that make both the smell and the taste less pleasant. This explains the reason why, when the oil is put on the market, the peroxide level must be as low as possible. This value is also regulated by law, which provides a maximum value of 20.

How to recognize a quality olive oil

As regards acidity, the law establishes that it cannot be higher than 0.8%, although it would be desirable if, from a quality point of view, the acidity reached a maximum of 0.4%. Polyphenols are also very important, as they are reduced as the oil ages. Polyphenols are nothing more than antioxidants, substances that help prevent numerous diseases, including atherosclerosis and tumors, as well as slowing down aging. It is clear, therefore, that the higher the polyphenol content, the more the beneficial properties of the product increase. Furthermore, polyphenols cause the oil to age more slowly.

Visual evaluation

A visual check of the characteristics of the oil allows you to understand its strengths and weaknesses. So how to do it? Simply pour a modest amount of product into a glass and then check whether it is fluid: just swirl it along the walls of the container. The best oils are characterized by reduced fluidity, while the more fluid ones have a high content of polyunsaturated fatty acids, as is the case with seed oil.

The olfactory test: here’s how it’s done

Another evaluation that should be carried out is the olfactory one. To proceed, the oil must have a temperature between 27 and 28 degrees: simply warm the glass with your hands. At this point, you cover the glass with one hand and then uncover it, to inhale deeply. In this way it is possible to realize the various scents that come from the product, with aromas that, depending on the case, can be very intense or barely perceptible.

A regional gastronomic heritage to be discovered in the flavors and history of excellent raw materials.

A regional gastronomic heritage to be discovered in the flavors and history of excellent raw materials.

Natural wonder modeled by man, where an essential role is played by nature: terroir, climate and alternation of the seasons. No less important part must be attributed to the technique and knowledge of the producer who knows how to raise it and express it to the fullest through aging in wood, conscious waiting and scrupulous control.

Regional Products…
Let’s rediscover the Genuine  taste !
Taste of ancient flavours, aromas of must, spices and earth…passion for what is genuine in our beautiful Italy.

Exaltation of regional products, of small artisan companies whose flavors travel quietly through our streets offering us moments of unforgettable intensity when tasting.

Virtual journey in search and discovery of a tradition that continues to pulsate strong and alive in our identity and which with its regional products inebriates us with joy, passion and love!

Choose the region and start the journey through the flavors and tastes of the Italian tradition!