THE POLLA NICOLÒ OIL MILL
Toirano is a small municipality in the Province of Savona, in the Italian region Liguria, located about 70 kilometres southwest of Genoa and about 30 kilometres (19 mi) southwest of Savona.
The Polla company was created in 1875 by Paolo Polla, a professor of mathematics and art at the ‘Scolopi’ in Savona.
In 1890 Paolo Polla bought an olive oil mill (in Italian ‘oleificio’) for his son Nicolò in the medieval village of Toirano, in Via Alle Mura, 1. The mill is still in use today.
The olive oil mill started by Nicolò was then transformed into a family business when he was joined by his four sons: Paolo, Antonio, Angelo e Mario.
After more than one hundred and thirty years the new generation, Giampaolo, Paolo’s nephew, and his wife Manuela, continue in the family tradition producing in their mill in Toirano, by cold pressing, Extra Virgin Olive Oil from Taggiasca olives.
THE WALNUT SAUCE WITH EXTRA VIRGIN OLIVE OIL
The Walnut sauce is a typical Ligurian recipe with Parmigiano Reggiano cheese, cashews, salt, aromatic herbs and extra virgin olive oil.
The Walnut sauce is an excellent dressing for all types of pasta. Dilute it with a little cooking water or cream.
A true Ligurian touch for flavourful dishes.
Extra virgin olive oil 33%, Walnuts 27%, cashews, whey, rice flour, salt, corn starch, wine vinegar, garlic, matured cheeses and Parmigiano Reggiano (milk, salt, rennet), marjoram. Acidity regulator: citric acid, lactic acid.