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Monini
Monini North America Inc.
Since 2000 in USA
A Market Vision
The Roots of Quality
A Great Family
100 Years of History
Our philosophy
Our Mill Frantoio del Poggiolo
We are Monini: our People
Quality and Transparency
Awards all over the World
MONINI 2030 Sustainability Plan
Zefferino d’Oro
The manufacturing process
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Monini in support of Umberto Veronesi Foundation
Monini and Van Gogh Museum ®
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Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Regional Extra Virgin Olive Oils PDO/PGI
Regional Extra Virgin Olive Oils PDO/PGI
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Monocultivar
Monocultivar
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The Olives
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Olive Oil Culture
Tasting Guide
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The Classification of Oils
Wellness in Extra Virgin Olive Oil
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Extra Virgin Olive oil History
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Oil Extraction Technology Today
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Our recipes
A selection of recipes to bring simple dishes and tasty creations to the table, matching them with the fragrances of our oils.
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INTERMEDIATE
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Monini Originale
Monini GranFruttato 100% Italian
Monini Amabile 100% Italian
Monini Toscano PGI
Monocultivar Coratina
Monini Sicilia PGI
Monini Organic
Monocultivar Nocellara
Rosemary
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Monini Umbria PDO
Monocultivar Frantoio
Balsamic Vinegar of Modena I.G.P.
Glazed IGP Vinegar of Modena – Squeezable
Garlic & Chili
Porcini Mushrooms
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First Course
All Recipes
Spaghetti with Shellfish in Foil
First Course
Chef Made
Umbrian Lentil Soup with Rosemary Shrimp
Appetizer
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“CROSTONI” with mushrooms
Appetizer
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Heart of Artichokes Salad
Appetizer
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Crispy Sage Leaves
Appetizer
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Sage Focaccia
First Course
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Linguine with Mint
First Course
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Spaghetti with Lobster
First Course
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Ragú Pasta Sauce from Umbria
First Course
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Spaghetti alla Puttanesca
Appetizer
Chef Made
Panzanella Umbra
First Course
Chef Made
Penne all’Arrabbiata
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