Vero Olio d’Oliva
Italian cooking wouldn’t be the same without good quality olive oil. I guess this must be good stuff to be displayed so prominently on Barbara’s counter. Made in Lucca no less. Soak some basil and rosemary in some of this oil in a smaller bottle. Let it sit for a few days and then, pour some in a saucer, add some good balsamic vinegar and freshly ground Parmigiano-Reggiano. Take a piece of fresh ciabatta bread, dip it in and enjoy!