{"id":8039,"date":"2022-03-30T10:23:58","date_gmt":"2022-03-30T10:23:58","guid":{"rendered":"https:\/\/www.open-eat.it\/?page_id=8039"},"modified":"2022-04-08T13:20:00","modified_gmt":"2022-04-08T13:20:00","slug":"top-ingredients","status":"publish","type":"page","link":"https:\/\/www.open-eat.it\/en\/top-ingredients\/","title":{"rendered":"TOP Ingredients"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\tDo you know the difference between the loin<\/b> and fillets of a salmon? Fillets are the smaller pieces (in the tail or by the gills), while the loin is the complete, central part of the salmon. We use the loin for our salmon pennette, not the smaller fillets. Why? Because the pieces are larger and there is a more even taste between one and another.\n\nWe\u2019ll let you into a few other secrets: we use fresh egg pasta<\/b> in our lasagna, we only grate our cheese using Parmigiano Reggiano<\/b>, obviously our gorgonzola<\/b> is PDO, and we only use Pecorino Romano<\/b> PDO in our tastiest Roman dishes such as Cacio e pepe <\/em>and Amatriciana<\/em>! Our escarole<\/b> is fresh and we only use fresh yellow potatoes<\/b>, and our baked dishes are made with fior di latte<\/b> mozzarella<\/b> rather than any unspecified “pasta filata” cheese! Our risottos are made with Carnaroli<\/b> rice<\/b> and our semolina pasta is strictly bronze drawn<\/b> because it holds the sauce better.\n\nOur basil<\/b> is from Liguria<\/b>, our oregano<\/b> is from Sicily<\/b>, and we always use finely chopped fresh parsley<\/b>.\n\nNothing standard, only the TOP ingredients!\n\nOpen&Eat – semplicemente Italiano\"\"<\/i><\/b>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Do you know the difference between the loin and fillets of a salmon? Fillets are the smaller pieces (in the tail or by the gills), while the loin is the complete, central part of the salmon. We use the loin for our salmon pennette, not the smaller fillets. Why? Because the pieces are larger and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8039","page","type-page","status-publish","hentry"],"yoast_head":"\nTOP Ingredients - Open & Eat - Italian Quality<\/title>\n<meta name=\"description\" content=\"All Open & Eat recipes are maked with high quality Italian ingredients. We want to give you only the best. 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