When it comes to selecting an olive oil, Italians are in the enviable position of having too much choice. Entire supermarket aisles are dedicated to this product and a drive out into the country reveals farmers who produce their own varieties. However, many experts vote unanimously for the oil from Cannino in the heart of the Maremma on the border of Lazio and Tuscany. Here, a short jaunt east of Via Aurelia 100 km north of Rome, more than 1,200 farmers combine their olive harvest to produce a top-notch product, which is recognized by professionals as having a low acid content and excellent nutritional value, not to mention exquisite taste. Antonio Scaloni of Enoteca Scaloni on Viale Mazzini 122-124 claims that Cannino