The Fine Food Magazine

It is everyone's wish to enjoy preservative-free wine or other spirits. That wish comes true, thanks to the innovative minds of a family-owned company from Perth of West Australia. Their product “SO2GO” is a safe & natural solution that is used by winemakers the world over to lower or eliminate sulphur preservatives, otherwise known as Sulphites/Sulfites. It removes Free...

Riviera dei Limoni (literally “The coast of lemons”) is a family business founded in 1988 in the magical scenery of the Sorrento Coast. Sea, sun and...lemons. Since its foundation it has concentrated its energies in the production of artisan liqueurs, faithful to the local tradition, produced with raw materials of the highest quality. Passion and tradition are the key words...

Fruit juice doesn't have to be green or full of spinach to be healthy. Pomegranate juice contains more than 100 phytochemicals and has been used for thousands of years as medicine. Today, pomegranate juice is being studied for its many health benefits. It may help with cancer prevention, immune support, and even fertility. It's a bottled juice superfood! What better...

Italians are recognised worldwide as the experts on pasta. Common belief has it that Marco Polo was the first European to encounter pasta during his travels to China and that, in turn, he brought them back with him to Venice where it became undeniably Italian. Well, that is not exactly how history tells it. Have you ever heard about...

A common misconception on Greek spirits and liquors is that there is nothing exceptional to experience than just the famed Ouzo drink, usually served cold with ice or dilluted with water along with snacks, mezzedes in greek, during summer. At least that is the tourist view of things. Nothing could be further from the truth. Troughout Greece, local distillers...

Pies, i.e. “pites”, were an all-time favourite in Greece for millenia. But, at certain historically challenging times they became a nutritional necessity. It is a dish that helped feed large families when food was scarce, and indeed many Greek pies require just a few, very basic ingredients that families almost always had on hand: a little flour and olive...

Olive paste is one of the most ubiquitous food ingredients. Spread it over bread, crostini or any other dough product you like, stuff it into puff pastry, serve it garnished over soup, put it into a sandwich, mix it into a dressing base, thin it into pesto for pasta, spread it over pizza, rub it over meat, mix it...

Whether you are a religious person or not, Eastern Orthodox monasticism has a lot to teach today's healthy eating enthusiasts on what consists a wholesome diet. Centuries before consumers started actively seeking better eating habits, Orthodox Christian faith had set the rules of piousness and restraint, not excluding day to day and yearly diet blessed by nature. That leads...

One of the main concerns for consumers nowadays is the use of preservatives in food products. Although a necessary evil sometimes, still that does not alleviate people's fears on the danger they might represent to human health. Such is the case with wine and the use of sulphur, which dates dates back to Roman times, when sulphur was burnt in...

The pylon of Greek diet, extra virgin olive oil is an unrefined, i.e. not treated with chemicals or altered by temperature, oil and the highest-quality product you can buy. There are very specific standards oil has to meet to receive the label “extra-virgin.” Because of the way it is made, it retains authentic olive taste, and has a lower...