These were intense days spent in those Olio Officina Food Festival. Days of knowledge,  di culture, of art, music, dances, meetings and… from the many smiles!

But I want to tell you better ...

With the inauguration of the festival last Thursday 24 January, as they say you are open dances. "Paese d'honor 2013″ l’India, both as a consumer of oil, both as a country farmer of olive groves for the production of oil. This attention to olive oil comes from the fact that India is the first country in the world to incidence of cardiovascular disease. Are well-known factors that influence in this sense these pathologies: arterial hypertension, hypercholesterolemia, smoke, diabetes, obesity and physical inactivity. Two tablespoons of olive oil are an effective quality medical facility to counter these diseases.

This edition of Oil Workshop was devoted to women, looking at the female side of the oil. About intervened Rosalia Knights, Professor of Semiotics and Theory of sign language studies at the University of Messina, emphasizing how the biology attests to the greater olfactory sensitivity female. We must relearn to sniff. Our mind is now tainted by the images that we often incorrectly condition. Go over, sniffing and not judging only on the outer…

"Distracted by a mentality visual-acoustic, We have relegated the smell of the senses 'minor'. Rosalia Knights "

Many women oil, but not only that ... I had the pleasure of seeing the dear Laura Turri I met recently visiting his oil mill in Cavaion Veronese, Gabriella Stansfield President of Women Oil, Mary Adelaide of Bertacco 'The. Agr. Hills of Marostica, Dawn of Guarini Masseria Patches Galleys (BR), the lovely Paola Fioravanti President of 'Mediterranean Union Oil Tasters and Maria Elena President of Curtius'National Association of Cooks at home.

 A meeting in particular I was very excited ... A friend and a woman whom I respect for the depth of the thoughts, and I've had the honor of reading the intimacy of our private deeds. Lei è Alessandra Paolini's Agricultural Society Doria (CS), Woman oil.

I do not have a mill company ... I make enormous sacrifices to talk to my mill so follow my disciplinary, My times, le mie convinzioni… faccio chilometri nella campagna olearia e me ne vado a molire molto lontano dalla mia azienda con costi umani ed economici notevoli, in nome della qualità che io volevo… Io il mio mondo lo vorrei in una zolla…Alessandra Paolini

Reunite Jeanne Perego, the insalatologa for excellence, it was a real pleasure. I love salads, those rich, with many ingredients and seasonings, more than outline, real main dishes rich in vitamins! His new book tells well 365, a day throughout the year and for all tastes!

He had reached the turn of Antonella and Viviana Varese. Due sorelle, due chef, and two dear friends ...! The theme of their intervention was developed on the right choice of oil for cooking fish from the lake and sea. Two sisters restorative: “Antonella with his house in Manerba del Garda “Dahlias and Beans” gestito along with fellow chef and Fabio Mazzolini, and Viviana with her "Alice's Restaurant” a Milano”.

Finished the intervention of Antonella and Viviana, a feeling of stomach hole made us realize that it was time for lunch. Just enough time to call a taxi and we were in a sprint from "Alice" restaurant Viviana Varese. In the intimacy of a small room underground had lunch between confidence and smiles like a long time we could not do for the mutual commitments. Once finished, ready to return to the festival, Viviana stopped me and told me: "Look at 'back here!” Sono scoppiata a ridere quando ho letto alcune frasi umoristiche sul retro della porta della cucina. Un click e… via!

Speakers of the issue relating to the oil Guides, l 'oleologo Nicola Perrucci and Maestrod'olio Fausto Borella. Recentemente ho fatto a Fausto un’intervista con domande semplici per risposte semplici, I like it. We carry a:

• I quote a statement heard in your speech that I fully agree: "The farmer's oil supply chain cost him at least ten euro per liter. An olive oil that costs three euro is not an extra virgin olive oil, but only a lie to the consumer ". At this point I ask: But an oil with this cost as obtained?

Through sailing ship oil to the best Italian ports. Or through an uncontrolled oil is not certified South invading the Italian regions to the Alps.

The advice from the consumer Fausto redirected towards a conscious choice of an olive oil quality, is trying to choose one of the 44 Italian DOP which has a cost of about € 6-8 for 50 cl.

Another meeting was happy with the sympathetic Elia Fiorillo, President of Ceq, Consortium to guarantee the quality of extra virgin olive oil. Elijah explained to me that this non-profit organization, is open to all operators in the olive, producers, packers and distributors to promote and revive the chain Italian olive oil quality.

It was the time of the last goodbyes ... I had the pleasure to meet in person Maximum Occhinegro Marketing expert, with which a few days before floundering on the web and oil quality. I re-embraced Fausto Delegà, intervened on the sweet synergy between oils, have, api e ulivi. With Gianpiero Rorato, journalist and writer of Motta di Livenza (TV), I recalled my home country I carry in my heart. Last but not least, I said goodbye to my great friend Ancona Richard Pilesi, Marketing food & wine.

It was my turn ... It was up to me, and to Laura Pantaleo Lucchetti intervene. The theme: "The food will free your mind". Ready, via!

I remember that, when Louis a few months ago he asked me to intervene on olive oil seen by the consumer of the food web and the communication I said to myself: "Beautiful challenge!"Challenge that I took a lot of effort with reading texts, probing against people, and visiting OLEIFICIO ...

And 'well known how little there is in Italian culture in the world oil, rather, in the world oil, since we actually over 530 cultivate, but we still call the oil in the singular.  La gente conosce l’olio d’oliva, not according to the area of ​​origin and the cultivar, but according to the manufacturer's name. Why not put in plain sight some more information on the origin?!

The truth is that, Who can if the power of attorney by relatives or friends directly in the places of production, while for those who procures at large retailers the choice falls on or offered for olive oil for cooking, or the most well known brands for use in raw. Some make no mistake they told me that they buy the oil with the highest price. This will never be a conscious choice ... ?!

That said, I promised myself to take advantage of my speech to make very specific requests that help people towards a more informed choice of olive oil:

• For Communicators I ask more simplicity in the words. Often insist on this concept because the important thing is to do good culture of the earth with simple words, to reach people. People still call the olive oil quality, "The good oil". The term "extra virgin olive oil" now so used, to most people is still unknown (evo: andxtra inergine d’theiron).
  
• To Olivicoltori I ask you to organize more events degustativi to tell people their own oil. As said Veronelli: “The oil like wine. The olive tree as the vine."In addition to" Open Cellars "why do not you do ..." Oil Mills open ".
• At Wine ask you to create an angle for a “oleoteca” allowing the oil tasting.
• For Restaurateurs I ask you to tell the olive oils that are brought to the table just as you would for wine, just ask the manufacturers data sheets, or even better, train workers in boardroom with oil taster courses.
• But I ask something also consumers. To be more curious to try the oils, we have so many varieties. When in doubt, as I said to prefer Dop. But when you're on vacation take advantage to visit a farm that reality will make you much more aware about the product they consume.

Finally, I can not stress the importance of promotion of the territory and its products through the network. This, however, does not obviate the fact that the direct knowledge of the manufacturer and its products is irreplaceable tool… least, for them as I live ...

Fausto Borella, Maestrod'olio,,it,and food and wine expert,,it,Thomas is a great source of memories,,it,I love listening to his stories of the good old days ...,,it,That said you will say ... "And then ...,,it,"And so I tell you that at that moment he began telling Thomas,,it,"You absolutely have to know Fausto Borella,,it,"That said,,it,done,,it,because after an exchange of views with Fausto,,it,I decided it was the right person for some depth in the course ...,,it,holistic insights,,it,But we do not waste time ... Ready ... via,,it,I read that come defined Maestrod'olio,,it,I also read that you attended the Faculty of Law,,it,You want to tell you how to turn your life around me this,,it ed esperto di enogastronomia

Days ago, during one of my long talks with his friend Thomas Ponzanelli, it was argued olive oils and olive growers… I told him that I have read on a copy of the Ex Vinis 2002 Luigi Veronelli, a true manifesto on Olive Oil. Tommaso è una grande fonte di ricordi… Amo molto ascoltare i suoi aneddoti dei bei tempi passati…

Detto questo mi direte… “E quindi… ?” E quindi vi dico che proprio in quel momento Tommaso esordì dicendomi: “Devi assolutamente conoscere Fausto Borella!” Detto, fatto! One, perché dopo uno scambio di opinioni con Fausto, ho deciso che era la persona giusta per qualche approfondimento in più… ovviamente, approfondimenti olistici!  😉

Ma non perdiamo tempo… Pronti… via! 😉

• Splendor, leggo che vieni definito Maestrod’olio. Leggo anche che hai frequentato la facoltà di Giurisprudenza. Mi vuoi raccontare come hai dato questa svolta alla tua vita?

I felt that I could never play forensic toga worn by my father for over,,it,I needed to move,,it,know the people,,it,in an expression,,it,Living my land,,it,you've had the fortune to know Luigi Veronelli,,it,I present a memory of the experience of those years,,it,It was thanks to the presentation made by Leo Ramacciotti,,it,at that time chief AIS Versilia,,it,We were at the Versilia Prize and introduced me to Gino Veronelli praising my passionate sommelier talents and promising writer of gastronomy,,it,For two years I have turned the whole Italy alongside Maestro experiencing an unforgettable experience,,it,The olive oil culture in Italy is still poor,,it,Much is said about it,,it,and much made of it,,it,but still not enough,,it 50 age. Avevo bisogno di muovermi, di conoscere le persone, in una espressione, Vivere la mia terra.

• In 2001 hai avuto la fortuna di conoscere Luigi Veronelli. Mi regali un ricordo dell’esperienza di quegli anni?

Fu grazie alla presentazione fatta da Leone Ramacciotti, a quel tempo delegato dell’AIS Versilia. Eravamo al Premio Versilia e mi presentò a Gino Veronelli elogiando le mie doti di appassionato sommelier e promettente scrittore di enogastronomia. Per due anni ho girato l’intera Italia al fianco del Maestro vivendo un’esperienza indimenticabile.

• La cultura dell’olio d’oliva in Italia è ancora scarsa. Molto se ne dice, e molto se ne fa, ma non ancora abbastanza. Consumer choice in front of the shelf is not easy,,it,The olive oil of large retailers is called with the name of the manufacturer and not by territorial origin,,it,Lack clearly the place of origin on the label does not help to understand the characteristics,,it,and does not help the consumer in choosing,,it,It is so small that to date no one has understood the real difference between olive oil and extra virgin olive oil,,it,Olive oil is a blend of refined oils and a percentage of extra virgin olive oil still undefined,,it,To be extra virgin,,it,They should be followed by chemicals, analytical paragraphs which lead to the result of having an oil,,it,euro or from,,it,My job,,it. L’olio d’oliva della grande distribuzione è chiamato con il nome del produttore e non con la provenienza territoriale. La mancanza a chiare lettere del territorio d’origine sull’etichetta non aiuta a capirne le caratteristiche, e non aiuta il consumatore nella scelta. What do you think?

È talmente scarsa che ad oggi non si è capita la reale differenza tra olio di oliva e olio extravergine di oliva. L’olio di oliva è una miscela di oli raffinati e una percentuale di olio extravergine ancora indefinita. Per essere extravergine, instead, vanno seguiti dei paragrafi chimici e analitici che portano al risultato di avere un olio da 2 euro oppure da 30 euro. Il mio compito, seen the huge quality gap between the two price ranges and the current and still unexplained ignorance on this,,it,It is to communicate - through courses,,it,events and festivals in Italy and abroad - the real Italian extra virgin olive oil culture of quality,,it,What advice would you give the consumer to direct it towards a conscious choice of a quality olive oil,,it,If you look at the supermarket one of,,it,Italian DOP that has a cost of about € 6-8 per,,it,cl.,,en,otherwise look for the label that speaks in a more transparent and fair as possible to the consumer,,it,year of production,,it,nutritional table,,it,not so much with acidity or saturated fats that leave the time they are,,it, è quello di comunicare – attraverso corsi, eventi e manifestazioni in Italia e all’Estero – la reale cultura dell’olio extravergine italiano di qualità.

• Quali consigli ti senti di dare al consumatore per indirizzarlo verso una scelta consapevole di un olio d’oliva di qualità?

Se sei al supermercato cercare una delle 44 DOP italiane che abbia un costo di circa 6-8€ per 50 cl., altrimenti cercare quell’etichetta che parla in maniera più trasparente e corretta possibile al consumatore: annata di produzione, variety of olives, tabella nutrizionale, non tanto con acidità o grassi saturi che lasciano il tempo che trovano, but with the inclusion of tocopherols,,it,and total polyphenols that make unique the territory oils,,it,How important is the "oil color" and from what we can understand that "oil is bad",,it,The color of the oil is not at all important,,it,it's time to debunk many clichés,,it,The color can help us,,it,to understand how it will smell,,it,seeing mucilage,,it,sediments that will lead to such sludge defect,,it,A faulty oil will recognize after a few tastings of facts defective samples through the courses,,it,Or through an uncontrolled,,it,These oil,,it,no South certificate that invades the Italian regions to the Alps,,it,Often in the sauce,,it (Vitamin E) e dei polifenoli totali che rendono unici gli oli del territorio.

• Quanto è importante il “colore dell’olio” e da che cosa possiamo capire che “un olio è difettoso”?

Il colore dell’olio non è assolutamente importante, è arrivato il momento di sfatare molti luoghi comuni. Il colore ci può aiutare, in qualche caso, a comprendere come sarà l’odore, vedendo mucillagini, sedimenti che porteranno per esempio al difetto di morchia. L’olio difettoso si riconosce dopo pochi assaggi e degustazioni di campioni difettosi fatti attraverso i corsi.

• I quote a statement heard in your speech that I fully agree: "The farmer's oil supply chain cost him at least ten euro per liter. An olive oil that costs three euro is not an extra virgin olive oil, but only a lie to the consumer ". At this point I ask: But an oil with this cost as obtained?

Through sailing ship oil to the best Italian ports. Oppure attraverso una incontrollata tratta dell’olio non certificato del Sud che invade le regioni italiane fino alle Alpi.

• Spesso nel condimento, it abounds with olive oil incorrectly,,it,How much is a monthly conscious use for an average family,,it,As the President said the IGP Toscano Consortium,,it,daily use of olive oil per person accounts for the cost of,,it,sms per day,,it,Then we can afford a quality extra virgin olive oil or not,,it,Veronelli wrote,,it,the olive tree as the screw,,it,I fully agree with the thought,,it,consequently at what,,it,I wish,,it,When I'm in a restaurant,,it,not being presented to me only wine,,it,but also the oil that served me,,it,Ask the staff room is formed of this is a utopia or hope,,it,It is a hope,,it,considering,,pt,that gives,,it,years I organize courses,,it. A quanto corrisponde un uso consapevole mensile per una famiglia media?

Come disse il Presidente del Consorzio IGP Toscano, l’uso quotidiano di olio extravergine a persona incide per il costo di 2 sms al giorno. Allora ce lo possiamo permettere un olio extravergine di qualità oppure no?

• Veronelli scriveva: “The oil like wine, l’olivo come la vite”. Condivido pienamente il pensiero, and, conseguentemente a ciò, vorrei che, quando sono in un ristorante, non mi venga presentato solo il vino, ma anche l’olio che mi viene servito. Chiedere che il personale addetto alla sala venga formato in tal senso è un’utopia o una speranza?

È una speranza. Considerando, however, che da 11 anni organizzo corsi, first thanks Sommelier Italian Association of Oil Franco Ricci,,it,and later with my Academy Maestrod'olio,,it,At my lectures I always had a very low percentage of restaurateurs,,it,waiters,,it,maître and experts that would be absolutely true ambassadors of this message,,it,Are you an expert of vinegar,,it,And 'now customary find on supermarket shelves balsamic vinegars of a few Euros,,it,What do you think and what advice to consumers,,it,I'm not exactly an expert on vinegar,,it,I know the subject because it fascinates me,,it,The speech is similar to the oil,,it,There is a specification very rigid and structured that manufacturers must follow to get the DOP Traditional Balsamic Vinegar of Modena and Reggio Emilia,,it,The product packaged in bottles of,,it, e in seguito con la mia Accademia Maestrod’olio. Alle mie lezioni ho sempre avuto una percentuale bassissima di ristoratori, camerieri, maître e addetti ai lavori che sarebbero in assoluto i veri ambasciatori di questo messaggio.

• Sei un esperto di aceto.  E’ ormai consuetudine trovare sui banchi dei supermercati aceti balsamici da pochi euro. Cosa ne pensi e cosa consigli al consumatore?

Non sono propriamente esperto di aceto. Conosco la materia perché mi affascina. Il discorso è simile all’olio. Esiste un disciplinare molto rigido e ben strutturato che i produttori devono seguire per ottenere la DOP Aceto Balsamico Tradizionale di Modena o Reggio Emilia. Il prodotto confezionato in bottigliette da 10 cl can cost as much,,it,As for the balsamic vinegar to use every day,,it,the only qualitative reference is the price,,it,If it costs less than,,it,€ for bottles,,it,it means that inside has added caramel,,it,and it is not aged in barrels,,it,See you soon at Olio Officina Food Festival,,it,I promise me you will lead me into an olive oil tasting,,it,Will be a pleasure…,,it,What my father did was much more than a simple handshake,,it,I realized that I would never be brought to study all my life rules and regulations that do not belong to me,,it,I needed to break away from a desk and travel,,it,savor and move me,,it,In a word live my land ...,,it,Maestrod'olio,,it,Adele Scirrotta,,en 100 €. Per quanto riguarda l’aceto balsamico da usare tutti i giorni, l’unico riferimento qualitativo è il prezzo. Se costa meno di 10 – 15 € per bottiglie da 25 cl. vuol dire che all’interno è aggiunto caramello al 2% e non è invecchiato in caratelli.

Splendor, ci vediamo a breve ad Olio Officina Food Festival. Mi prometti che mi guiderai in una degustazione d’olio, true?     

Sarà un piacere…

Quello che fece mio padre fu molto più di una semplice stretta di mano; capì che non sarei mai stato portato per studiare tutta la vita regole e norme che non mi appartenevano. Avevo bisogno di staccarmi da una scrivania e viaggiare, conoscere, assaporare ed emozionarmi. In una parola vivere la mia terra…

Fausto Borella

Strange coincidences happen in my life ... You'll say: “In che senso?” Mah, To tell the truth I do not know either, ma è vero che l’anno scorso ho conosciuto Uploaded Louis, che poco dopo gli ho fatto un’intervista e… e poi lui mi ha invitato a dire la my sull’olio d’oliva guardandolo dal punto di vista del consumatore nella nuova edizione del Festival Olio Officina 2013, and then…

And then… leggendo una copia di “Ex Vinis” di Luigi Veronelli del 2002 regalatami da Gianni Vittorio Capovilla, ho trovato un articolo, o meglio un suoManifesto sull’olio d’oliva. That said, dopo aver strabiliato gli occhi mi son detta:  “Va che coincidenza, trovo questo pezzo di storia proprio in questo periodo che mi sto documentando…”

Luigi Caricato mi ha raccontato che lui stesso ha curato dal 1998 to the 2001 sul bimestrale “Ex Vinis” una rubrica sull’olio all’epoca del tutto nuova, che poi diventò una vera guida alle produzioni d’olio d’eccellenza.

Veronelli voleva creare un documento con le linee guida rivolte agli olivicoltori italiani uniti dalla volontà di una produzione olearia basata su un olio estratto per cultivar, e dalla sola polpa delle olive.

L’articolo iniziava motivando l’accettazione della proposta tesa all’elaborazione di un progetto di controllo qualitativo di quello che, secondo lui e altre persone con cui collaborava, definiva “l’olio secondo Veronelli”.

Lui voleva dare ai contadini, quote his own words, “la possibilità di essere protagonisti, di avere dalla terra che lavorano – dura tutto l’anno, tanta pena d’inverno, d’estate, tanti sudori, tanti caldi, tanti freddi; faticante sinonimo di contadino; la fatica è la sua misura quotidiana – il benessere”.

10 April 2001

“Ciascuno avverte. E’ in corso un epocale mutamento sociale. Coinvolge appieno l’agricoltura. Il divenire, per molti aspetti rivoluzionarlo, del comparto olio d’oliva è già iniziato. E’ sostenuto dalle persone che hanno lavorato e lavorano per la qualità e l’onestà. Con i vecchi criteri si potrebbe fare al massimo un olio onesto. Con le tecniche mirate alla qualità (e non come succedeva “antan” alla quantità) it will instead be possible to make excellent oils. Oil like wine. L’olivo come la vite. Dalla raccolta manuale e separata delle cultivar, escludendo il nocciolo prima di una delicata estrazione monocultivar, nasce… Veronelli”

Un vero e proprio “Manifesto in progress per una nuova cultura dell’olio d’oliva” di tredici pagine, voluto da Luigi Veronelli e realizzato da Olioro in collaborazione con Metapontum Agrobios. Poco tempo dopo si sarebbe occupato di un altro importante progetto, le denominazioni comunali, le De.Co.

Ora il custode della sua memoria storica è Gian Arturo Rota con il quale ha collaborato per quasi vent’anni. Arturo sta mettendo a frutto l’esperienza maturata dandone continuità nel sito “Casa Veronelli”.

Recentemente ha scritto insieme a Nichi Stefi il primo libro a lui dedicato, “La vita è troppo corta per bere vini cattivi“, edito da Giunti e Slow Food Editore.

Sono convinta che scrivere i propri pensieri, il proprio credo, your own experience... give us a pinch of immortality.

I met Laura through Turri Uploaded Louis. I rely on the advice of the people who always esteem in my path of knowledge. Paths that do not make me wrong road, which lead me to an awareness of the products, but especially to the understanding of people. You can not separate the things, one is connected to another ...

With Laura, kind and gentle woman, I spent an afternoon walking through the olive trees and the beautiful scenery of Lake Garda. Are you a manufacturer, a woman who told me the oil of the family passed down from his father and grandfather Mario Giancarlo. L 'Company Turri Cavaion Veronese is located in one of the first mills in Verona. Born in 1951, and the 80 is followed by Laura with his brothers Mario, Louise and John.

Before giving the floor to Laura, voglio fare un piccolo ripasso su come un’oliva si trasforma in quel liquido denso e profumato che ci fa chiudere gli occhi, and that brings us back to ancient flavors ...

 It all starts with the collection, possibly handmade, do not ruin it for the fruit the plant will… After this operation the olives a time controlled and washed the steps to begin their transformation.

• With 1 'stage of processing, la frangitura, with granite millstones or hammer crushers to turn the olives into a paste.

• With 2 'stage, kneading, the pulp oil is stirred for thirty minutes.

• Finally, with the 3 'phase, extraction, separates oil from water and solids (chance).

Finite these three operations we proceed with bottling.

Of course, things are much more elaborate as I have described, but I leave you curious to discover going to go directly to an oil mill.

• I have described in a simple steps that lead to the production of olive oil. Now, by manufacturer, I describe the distinguishing characteristics of the oil Gardesano?

L’Olio del Garda è prodotto prevalentemente con la cultivar Casaliva varietà autoctona del lago di Garda. Poi ci sono altre varietà storiche come il Leccino, il Frantoio, il Rossanel, la Raza, il Moraiolo, the Pendolino. It is known for its delicacy and for its light fruitiness with an aftertaste of almond that can be appreciated just a few months after production.

• Quali consigli ti senti di dare al consumatore per una prima valutazione dell’olio all’acquisto?

Il mio consiglio è di essere curiosi, di assaggiare, di confrontare e di imparare gli abbinamenti dell’olio con le diverse pietanze. E’ così che pian piano si scopre un mondo nuovo di sapori. Perché non dimentichiamo che l’olio è come il vino, va abbinato con il giusto piatto. Ad esempio per una pietanza delicata come il pesce opterei per un olio del Garda, mentre valorizzerei una pasta e fagioli con un buon olio Toscano… Per chi è insicuro nell’acquisto consiglio di affidarsi agli oli Dop, sono un buon punto di partenza per imparare a conoscere ed abbinare l’olio di qualità nei diversi profumi e sapori.

• Laura, fai parte delle Donne dell’Olio, che cosa si prefigge questa associazione?

Da poche settimane la nuova Presidente è Gabriella Stansfield, produttrice Toscana nonché assaggiatrice. Con la Vice Presidente Francesca Pingi, valorizzerà l’associazione guidandola nella promozione della cultura e della conoscenza dell’arte olivicola e olearia. Indirizzerà in particolare il proprio impegno verso il mondo femminile, coinvolgendo attraverso varie azioni il mondo della produzione, della distribuzione, della comunicazione e del consumo. La finalità senza fini di lucro, è la promozione di una corretta immagine dell’olio d’oliva di qualità.

• Donne o Olio. Quanto incide la presenza femminile in questo settore?

Sono sempre più numerose le donne che operano in tutte le fasi del processo produttivo in tutti i settori del comparto: donne che operano negli oliveti, in mills, nelle strutture di vendita, nei ristoranti, nelle mense, nelle pubbliche amministrazioni, e nelle associazioni. Sono ormai numerose le agronome, le ricercatrici, le studiose, le giornaliste e le assaggiatrici. But, above all, sono tante, tantissime, centinaia di migliaia le donne che comprano l’olio, assai più numerose degli uomini.

Sono in prevalenza le donne che “usano” l’olio, e che preparando i pasti, determinano le abitudini alimentari di tutta la famiglia. Si potrebbe quasi sostenere che, da questo punto di vista, le donne rappresentino l’elemento chiave nel mondo dell’olio. E’ “vitale” quindi per questo che operino nel modo migliore, approfondendo le loro conoscenze per diventare operatori “virtuosi” e consumatori consapevoli ed informati.

• Da vicepresidente del Consorzio dell’olio Garda Dop, hai visto nascere il progetto Oligar. Di cosa si tratta?

Come consorzio ci eravamo resi conto che per vendere l’olio del Garda in nuovi mercati – ma non solo in quelli – era necessario migliorare la conoscenza del prodotto. Il progetto mirava ad ottenere ulteriori informazioni sulla qualità misurando i quantitativi di pirofeofitine e alchilsteri. Lo scopo era verificare l’assenza di contaminanti “nuovi” quali gli ftalati,  per applicare agli oli del Garda il metodo degli isotopi stabili, in grado di identificare la provenienza territoriale di un alimento in maniera certa. I risultati ottenuti, per i primi due aspetti, sono stati tranquillizzanti. Per il terzo è stato addirittura possibile dimostrare che, applicando quel metodo, si può distinguere la provenienza di oli prodotti nelle sottozone del Garda.

• Olio extravergine d’oliva come alimento. Hai suggerimenti per l’uso?

Suggerisco di andare a visitare il sito del Consorzio Garda Dop. Qui si possono trovare interessanti e accattivanti ricette dove l’olio del Garda viene utilizzato per valorizzare piatti diversi.

• L’olio d’oliva è usato nella cosmesi fin dall’antichità. Hai qualche consiglio?

Siamo in inverno e i nostri capelli a volte sono spenti e opachi. Suggerisco di provare un trattamento completo all’olio di oliva: “Amalgamare bene sette cucchiai d’olio extra vergine d’oliva con il succo di un limone. Con il composto così ottenuto massaggiare sia il cuoio capelluto che i capelli, leaving it on for about half an hour. Finally, finish the treatment with a mild shampoo. Seeing is believing!

There are people whose history teaching should become a memory ... Exactly so, There are people I meet whose history, but especially whose experience, led to these successes in their own productions to recognize not only with awards, but to be disclosed as teaching to ensure that the knowledge gained over the years, be put to use for future generations. When I inform the meeting about who will give continuity to their work, almost felt at risk the loss of so much experience over the years.

What struck me especially in the knowledge of Gianfranco Comincioli, is the determination of man in wanting to do the best ... A life dedicated to the pursuit of quality and accuracy of the product. I felt listening to, fierce and proud, mindful of the teaching of father, mentioned often in our long chat on a Sunday afternoon some time ago.

Sitting at an old wooden table, Gianfranco told me of his research on the use of 'Erbamat, ancient white grape vine now endangered vinified and assembled to another native vine, Trebbiano Valtenesi.

Gianfranco Comincioli

He joined his family at eighteen, fell in love with this white wine hereinafter referred to as Perlì. A particular wine, long-lived and complex as he himself called it. He wanted to do a different white as the Lugana wine was already the star of this area. He followed in the footsteps of his father who, years before, about the 1960, made a white wine for himself and friends made from Trebbiano vines centenary of Valtenesi, a wine of great body with well- 14 degrees called "the milk of his grandfather”.

For twenty-five years followed evidence of winemaking, until you reach the 2007 Gianfranco when he wanted to change the setting. For four years now, it is experiencing in sparkling in the ancestral, the most natural method that uses only grape sugars.

You should know that by 1552, from fourteen generations,  Comincioli family lives and follows the activities related to the area of ​​Puegnago del Garda. Wine production began with the Groppello, native vine Valtenesi. After, from 1943, had continuity with the industriousness of John the Baptist Comincioli which has led the company in 1966, to achieve the recognition of Asti medaglia d’oro Douja d’Or. From 1978 the leadership has passed to his son Gianfranco, that, respect for tradition, has given impetus to research and experimentation.

But it does not end here, because the family business is tied Comincioli besides the screw, Also the olive. Their philosophy, quoting their own words,  is that oil makes the plant and the environment. The stages of production are concentrated in the total respect of the olive tree and its fruit, in order to enhance to the maximum the characters, aromas, and flavors.

Extra virgin olive Comincioli

Led by Gianfranco I could appreciate the results of his research and his studies. The realization of a technologically advanced mill, allowed to operate in the absence of contact with air, preventing oxidative phenomena that impact negatively on the quality and durability of the oil.

The olives are treated the Casaliva, native cultivar exclusive of the lands of Lake Garda, e la Leccino, cultivars present in the lands of the Garda. This is how the oils pitted obtained solely from the pulp of olives, a product of the land carried out with the utmost respect, components to ensure the health benefits that make the extra virgin olive oils essential to our feed, and for our health.

I had the pleasure to know him and to listen to the latest edition of Oil Workshop, the Food Festival which he directed and designed to deepen and spread through holistic paths, the culture of the oils. Clarify any doubt it is always useful ... so,  pronti your!

Luigi Uploaded by profession ... Oleologo. Writer and journalist, has published several books on olive oil, in addition to a novel, The oil of the conversion. Collaborates with several Italian and foreign newspapers.

• From 2003 directs the weekly online "Teatro Naturale"Periodical specialized in agriculture, Power and Environment.
• Since February 2009 directs the monthly on-line in English "Teatro Naturale International”.
• From 18 November 2010 edits the blog “Oil Workshop“.

• Uploaded Louis, oleologo-adviser tells 360 ° olive oil. How did this your adventure in the world of olive oil?
  

It 'an adventure born from a deep-rooted family tradition. I am the son and descendant of growers and millers. So I come from those who are the real creators of the oil. I was born in Salento, among other things, a few kilometers from Lecce, Upholstered in a land of olive trees and in the past has experienced an intense traffic of oil to every corner of Europe. Thanks to the oil trade in the seventeenth century it was possible to realize the great Baroque architecture, by virtue of the substantial gains derived from the sale of.

However, apart from this membership, I have writer Joseph Pontiggia my total commitment to the world's oil. It 'was he who encouraged me to take care. I called the "Pope of oil", Also because of my theological studies. And so over the years I have written many books, and I started to take a long series of virtuous paths that definitely left an important mark.

• I love the olive trees, rough-looking old trees, sentinels of years of history. Some would find it hard to believe since I am known for my talk ... but I assure you that at their sight a respectful silence is imposed on me. The olive tree gives me peace and harmony. Say olive in the singular, however, is not quite correct. The reality is that there are many varieties split-level sensory olfactory and gustatory. Can you give me a holistic map updated?

That 's right. It 's the same feeling I get too, especially when they are in contact with ancient olive trees. It is no coincidence that so many poets have written verses that are great elegies. And it is also correct that we should not only think of the olive tree in the singular. The varieties of olives are lots of, thousand.

Italy has the absolute primacy: 538 are cultivars that Ivalsa, the Institute of propagation woody, ha censito. It is not only an important aspect for the high value of biodiversity itself. It also means to have a real chance of winning from the pressing of the many, differenti olive, oils peculiar and unique. A sensory map I have drawn in my latest book, “Oil: raw and cooked”, published by New Techniques, but the next edition of Olio Officina Food Festival there will be surprises in this regard.

• As it considers the culture of the oils in Italy?

I am unabashedly optimistic. Because I am convinced that, in fondo, with the strength of will and commitment you can still get great results. I have them obtained, e li vedo. Compared to the past are satisfied. We have to deal with the rest of the past decades and wait for the future, working hard. Today we are not happy, objectively because if the consumer chooses a function of the cheaper it will mean that there is no real product culture, in the full sense of the term. But it is different, Today there is a greater sense of responsibility. Manufacturers have gotten better.

Now it's up to the chef, and especially caterers, gain a greater awareness, and study, study time: experiment with new food formulations especially with the extra virgin olive oil leading player. L’olio,  but also all the other condiments, must together take on the role of important ingredient, and not be confined within the food on which the marginal gloss over as has happened so far.

• Listening to your speech,  I remember a concept that you often underlined: "The Olive Oils regarded as true principals of preventive medicine".  At this point the question spontaneously arises: "Dosage and method of use?”

Yes, are "principals of preventive medicine", because no food can heal, but it can certainly make contributions to improve our state of health.

– Dosage: always, everyday, without skipping one. The oil from olives dale helps to improve the perception of other raw materials, and it is also a vehicle of healthy flavors.

– The how to use: moderation, always, because even the best fats are still fats, and can not exceed. For this, with high quality oils you get a high impact and condente, accordingly, also it leads to the need to utilizzarne every time a little, the right amount, designed to add flavor and make it more edible and tasty food.

• Spremitura the broth, a freddo, the first pressing ... We make it clear these concepts?

There is only one pressing, today, with new technologies; and despite an EU regulation to carry forward the label the words "cold pressing" (oils obtained from mills and presses) and "cold extracted" (oils derived from modern mining technologies, by centrifugal) in reality there is no longer a hot extraction. Terminologies are resisting the imagination, but not close to reality.

• Since the average Italian obtains his supplies directly from the supermarket shelf, what advice would you give to a conscious choice?

The best advice is to go directly from the manufacturers. At least when we're on vacation and we can meet you directly at the companies would be a nice gesture of solidarity. If you are not guarantees survival to growers, the whole system collapses. In the case of the families, it would be appropriate to bring children, so as to place them in direct contact with reality.

Then, Another tip, given that the majority of consumers are buying largely in supermarkets, better not to pander to the worst instincts relying on below cost: as well as immoral, below cost can hide the deceptions. This does not mean that some low prices are not justified, if you are from abroad, where the production costs are lower, but it must be said that the best choice is preferably positioned on the products so-called "premium", medium-high. At the bottom is a little utilizzarne, and the little bit of fat must be necessarily the best.

• How do you rate the communication specialist oils in Italy?

The communication specialist in the field of oil could also evaluate well, but in fact does not exist. We are sadly lacking in communication, and often do not notice the true communicators, Professionals, but those who believe improvised need only put a series of words in a row and invest money in order to communicate. It must be said that the general press stops only at the surface and is confined to post press releases, news then built in the image and likeness of those who can not communicate. We are so far behind in the field of oil and communication of that which revolves around. It 'a serious deficiency that should be remedied cultural.

• The oil improves with age?

Not, oil life is short. The higher the quality, and best preserved oils, more if it extends the life. Think of oils Aging is a mistake.

• Unlike wine taster courses, those oils are not yet as popular as they should.  In your opinion what is the cause?

In fact they are common. More than anything else taking place patchy and not you realize the impact of those tasting courses are conducted in Italian. Missing definitely an attitude similar to the sommeliers, inclined to educate the sensory analysis of oils even the common people, lovers. The problem is rather that there are associations of producers financed by the European Union and to the activity of organization of courses, thus penalizing the true taste of schools. This causes an imbalance and the consequences are can be seen in the few courses for enthusiasts.

• What is the role of oil in the kitchen?

Accompany all, quasi, the other ingredients, amalgamandoli. Fats are also carriers for flavors and nutrients and calories. The oil also has a function of plasticizer and attenuator salty taste, but also a function of non-stick and lubricant together, in addition to the function of brown and exert an anti hardening in bakery products.

• I love to dip bread in oil… What is the proper way to taste it to assess the quality?

Through the taste of the oil directly into the glass. The oil with the bread we taste, but in the glass it has been tasted to evaluate all the goodness.

• And now to finish what do you say to recommend a recipe "oily"?

The recipes are so many, and each has its heart recipe. Now, if I had only one thing, go back to the absolute simplicity. From Salento which are, even though I live now in 1984 a Milano, I say the frisella, or this bread toasted in the oven wet for a few tens of seconds in water, then covered with tomatoes cut into chunks, on which you pour salt, oregano and olive oil. You could add around: rucola, onion, capers ... I think we should start from the simple to derive maximum benefit.