MANNI extra virgin olive oil is the only oil in the world to maintain its extra virgin quality and taste for three years, in a market where competitors can only sustain it for 12 months.
With a production of only 3,000 liters per year, MANNI produces three unique Organic Extra Virgin Olive Oils: a strong oil for gourmet palates, a softer oil for more delicate food, and a White Truffle oil, considered to be the most luxurious oil product on the market.
MANNI oil is the olive oil of choice by the world's top chefs, including Thomas Keller, Daniel Boloud, Pierre Gagnaire, Giorgio Locatelli and Heston Blumenthal and it is available at only 20 selected restaurants in the U.S., including Tre Monti Ristorante in Troy (the only restaurant in Michigan to be selected to carry the oil).
Here is the recipe features on FOX 2 News Morning:
8 oz. of top quality spaghetti
- 2 tablespoons MANNI Per mio figlio Organic Farming Extra Virgin Olive Oil
- 6 level tablespoons of freshly grated parmigiano reggiano cheese
- 3 teaspoons MANNI White Truffle Extra Virgin Olive Oil
Drop the spaghetti into a large pot of boiling salted water and stir constantly for about a minute and occasionally thereafter. Five minutes after the pasta water returns to a boil, put a small ladle-ful of the water in a warmed serving bowl, stir in the Per mio figlio oil, and add half the grated cheese. Whisk vigorously to create a creamy sauce.
When the spaghetti is "al dente", drain it & save at least 2 cups of its water, then add the spaghetti to the sauce. Toss to mix well, incorporating the remaining cheese. If the sauce seems dry, add some of the reserved pasta water, a little at a time. Drizzle the truffle oil on top, give the spaghetti another quick toss, and ENJOY!