• Oliveoil extra vrigin

    The best Olive Oils used by the french Gastronomy 

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DÉRÉCOCINARIA, refers to the famous roman gastronome Marcus Gavius Apicius.

The "De re coquinaria" or "Culinary Art by Apicius" is a compilation of roman culinary recipes from the late fourth century.

This is one of the first cookbooks in the history of humanity

A gastronomy already distinguished by the taste for tart flavors with the extensive use of vinegar, the systematic use of olive oil and herbs in many vegetable recipes !


Our references in gastronomy