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The milk from red cows is sweeter and far richer in fat than the milk from other cows and that is what makes the queen of parmesans

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Fat is a powerful source of flavour from within food. An example is a fatty pork tastes porkier than a lean one

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olive oil does two important jobs for Focaccia: it lends a rich fruity flavour, it creates a tender crumb crisp crust

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A good olive oil must contains three parameters: fruity, spicy and bitter

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Taggiasca olive oil is sweet and delicate so it is considered like champange among wines

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The fat that defines the flavour of Italian food more than any other is olive oil

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Italians are masters at using fat to make their absolutely delicious ,from cheese to salami; ragù to gelato.

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fat is flavour and texture. It adds its own unique flavour to a dish and it amplify other flavour in a recipe

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Functions Of Fat - How The Body Uses Fats - Importance Of Fats In The Body Explained