Qualitaly_108

DEC. JAN. 2019 XV who comes to the company, passes the mill and then buys, but also to the catering channel that it supplies directly and relies on distributors and suppliers; of course, considering the company size and the quantities produced.” Intense aromas, shades ranging from gold to dark green, with that inimitable and pleasant sensation that makes the Puglia extra virgin olive oil embracing and suitable for cooking. Thanks to the many cultivars scattered throughout the territory (from north to south of Puglia there are about 60), each with an intrinsic organoleptic heritage. “We have the Cellina of Nardò and Ogliarola Salentina, native of Salento – concludes Taurino – towards Bari we find the Cima di Melfi, the Cima di Bitonto and the Coratina, arriving at Foggia with Peranzana”. THE OLIVE TREE RIVIERA “The precious Garda oil has been known since the Middle Ages, understood as a precious asset, also used as a bargaining commodity – says Laura Turri, president of the Consorzio di Tutela Garda DOP (PDO) – Our area of production is an area suitable for olive trees, with an ideal microclimate, suitable soils, terraces, cultivars perfectly inserted geographically and historically... in short, a slice of Italy with excellent production.” PDO came more than 20 years ago, in 1997 to be precise, and the words Garda Pdo can be included on the label only by producers in the supply chain that have complied with the production regulations and the related inspection plan, all active between the provinces of Verona, Brescia, Trento and Mantova. AN area of production and tourism, even from abroad, how do these two elements support each other commercially? “Gardesan tourism amounts to a 14 million annual attendance – continues Laura Turri – an important figure that allows the producers of Garda DOP oil to make the product known even outside Italy’s borders, not only to Germans but also English, Austrian, Danish, Swiss, American, Russian and Chinese. This is also helping us a lot in the restaurant channel, although there is still a long way to go. Sometimes, sitting for lunch or dinner, you still make the mistake of having only one extra virgin oil for all dishes... a paradox! It’s a little like there’s only one wine to choose from the wine list.” How can we make up for this shortcoming? “We must first reduce the ‘prejudice’ of the cost – explains the President – An extra virgin olive oil, like the PDO from Garda has its cost, just like the other Italian excellences. This must also be clear to the restaurant: with quality you will serve dishes with unique flavours, from pizza to haute cuisine. Our oil is characterized by a light and typical aftertaste of almond, for the beautiful colour ranging from green to yellow and for the fruity taste.” FROM THE CLIMATE TO THE TABLE “This year, for us in Garda, it was unique and exceptional – concludes Laura Turri – but, in previous years, we suffered a lot precisely because of the adversity of the weather. For 2018 we obtained the permit for a temporary production of 7,500 kg of olives per hectare, 1,500 kg more than the 6,000 kg per hectare rule in force for the oil specification Garda PDO. An excellent result in quantity while preserving quality integrity.” _____________________________ BOX CIC “All our members, among the main products, have oil – says Giorgio Frigo, CIC buyer – sold both in Italy and abroad. We must emphasize an important element, namely the presence of two product lines within the Cooperativa Italiana Catering: Tavola Viva and Qualitaly, and precisely with the latter we label a 100% Italian product that, in most cases, goes to catering and is picked up by the final consumer”. A level segment alongside the other line, well placed and successful, made with a mix of community-produced products, that is to say with olives that, depending on the vintage, can come from Spain, Greece and from Italy itself, however, only from countries of the European Community. “Italian products are highly sought after. In this specific case, because it is oil there are many requests that come also from American catering: many chefs (not only those with Italian origin) have realized the potential of the extra virgin olive oil and how it can make a difference in cooking, not so much in the “live” use, especially for a matter of costs, but used to season a recipe or to complete a dish... for sure the flavour will benefit. While the prices – insists Frigo – are still important, since 1 litre of community-produced oil costs about 3 euros, while 100% Italian costs double, the culture on this product has grown remarkably, identifying it as a fundamental food for the restaurant table. Of course, every aspect must also be compared with the individual regional traditions and the varied international cuisines.” ______________________________