Maria Elena Curzio, Presidente dell’Associazione Nazionale Cuoche a domicilio.

A childhood spent with his grandmother Jolanda, true southern woman who cooked listening to opera music Neapolitan, telling the recipes as if they were fairy tales, who spoke with the ingredients… telling her that "Each recipe contains a secret ".

I first met Maria Elena Olio Officina Food Festival, among women oil. We've talked at length about the desire to recover the traditions of the kitchen once, that simple, that of our childhood.

By Maria Elena Curzio and Laura Elisa Turri.

• Maria Elena, passions are often born from the experiences made crescendo. How did your?

I remember when my grandmother was the "omelet pasta with treasure". A traditional omelet with the addition of crumb used to clean the bowl in which he had beaten eggs. Jolanda grandmother said to us grandchildren who found the crumb would have had no luck. And 'here that is my passion ... the smell of pastiera fired at night, from french fries prepared when I was sad. Cooking is giving love to the one you love.

• You're President of the Cooks at home. How did you came up with the idea of ​​building it?

After a breast cancer fortunately passed, I decided that I would live my life turning my passion for cooking into a profession, to create something of my own. I decided to hone my skills with no cooking courses, but working in the kitchen of a great chef, Gennaro Esposito. From him I learned the hard work, rigor, respect to the products, teamwork.

He spoke of my dream and the work that I wanted to take. After listening to me gave me a challenge. I should have found that women cooking in people's homes, transferred their passion for cooking and traditions ... teaching the good. I would have invited the famous Festa a Vico which he organizes every year. So it was. After contacting via internet many cooks in the home 25 May 2011 was born the National Association of Cooks at home.

The goal we have set is the enhancement, conservation, and dissemination of traditional Italian recipes. The cooks who belong with their initiatives and the desire to get involved, seek to re-educate those who follow, the pleasure of the perfume and taste of the food, elevating the work of the woman who cooks.

• Tra i tuoi associati hai solo donne o hai anche richieste di… "Cuochi" a Domicilio?

Ho scelto di avere solo donne perché il mestiere di cuoco a domicilio nasce al maschile con i “monsù”, that the protagonists, with their culinary art, cooked to the nobles. A cultural heritage that led only men to be chef. The economy, culture, tradition, nutrition education was the trade of women that I would dignify with their work and with the luxury of simplicity.

• How does this exactly your business?
  

Call a cook at home is a unique experience; a person who carries with him the passion and the joy of cooking. Along with the landlady currency intolerances, decides the menu and the layout of the table. And 'the cook at home that goes to the grocery store. A few hours before the event comes as a Mary Poppins magic with suitcases full of goodness and tools that will create magic in the kitchen. While the hostess entertains guests, serving dishes to the guests and tells preparations waiting to see the expressions of the pleasure of taste.

• Tell me about some real life experience lived in the conduct of your business ?

I'll tell you a great experience and a complicated.

The beautiful experience is that the first time I attended the festival in Vico. I had to prepare lunch after the press conference which was attended by many chefs and food and wine critics saddled. At the same time I had to coordinate in a huge professional kitchen cooks at home who had never cooked together. Una prova durissima che abbiamo superato preparando le ricette della nostra tradizione a noi ben note. The nicest compliment that was received by a famous chef who told us: "Stay as you are ... you are precious".

The experience was difficult when we cooked the technical symposium on Italian bread, the Comunipane, at the Molino Quaglia flour Petra. There were only two induction plates. We have prepared the dough in harsh conditions without a sink. The experience and the acquired techniques, however, have meant that everything went well.

• So now let's talk about the great chef. As I wrote recently in a article, I am that "annoying" to some of them ... the "break", quella che a volte li prende in giro per l’esasperazione dei piatti. Non hanno capito che le mie sono solo provocazioni per riportarli alla tradizione. What is your thought about?

How to break are perhaps worse off than you. I also think that the tradition and the roots are the foundation of everything. If we forget where we start we will not know where to go. I grandi chef con le loro divagazioni stanno massificando tutto. I fight for the defense of the small local producer, for the smell of bread waited patiently, I want to teach the good, I want to tell the life of the ingredients.

• Alas, are much better at eating than cooking. Taste and smell the aromas of the wine and food for me is true ecstasy . The hope, however, is the last to die ... You do also cooks at home "cooking classes at home ..."? 

Bringing in the homes of local, seasonal produce and the forgotten ones, with cooking classes communicate to people our goal. Personally I would be honored to teach and to be contagious with my passion, Even more, I throw an idea, we could do it in an event with famous women who want to learn by exchanging equal to their culture of pairings of wine and oil with my teachings. What do you say?

I tell you… I gladly accept the challenge ! 😉

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 ...