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