DEC.JAN 2014
VIII
guarantee of a good product. This
figure is indicative of the quality
of the low presence of alkyl esters,
essentially due to fermentation
processes that occur when the olives
are stored for periods shorter or
longer after the harvest and before the
extraction of the oil.
In Italy, the values of the alkyl esters
tolerated, which in future will be
indicated on the label, is significantly
lower than that tolerated in other EU
countries.
The Basic rULe
is therefore rely
on a reliable supplier, certificate, that
knows how to properly and adequately
inform the consumer that the trader
or the customer of the restaurant,
which is always the most attentive and
knowledgeable.
This was underlined by Giovanni
Sbrugnera, owner and administrator
of Tre Esse, associated CIC that
operates in the Triveneto and Alta
Badia: “The advice is to aim for a
100% Italian extra virgin. I suggest
not to get groped in choosing the
path of the low price is a result that
undermines all the good work that
seeks a restaurateur maybe do on
other fronts. In general a greater food
culture would be useful. That’s why
we organize tastings, meetings with
agents and even their own events to
spread a culture of quality product,
including oil is one of the glories of
Italian.
The heavy tax burden to which the
public exercise is sometimes subject
inevitably leads to choices of products
at low prices, to be able to remain
on the market. This is a situation to
change, which would require a greater
say in the part of trade associations
and industry insiders.”
The virgin is aLso Today
enjoyed an organic product, yet to be
chosen, however, a small amount of
food. Says Riccardo Cassetta: “The
organic oil is slowly catching on in
Italy: it is a bit ‘ more expensive,
yes, but also absolutely qualifying,
especially when we think of the bottle
that the caterer put on the table of his
patron (in Italy inners “anonymous”
are banned at the restaurant, ed.) And
the attentive restaurateur should take
this into account.”
THE Qualitaly PANTRY
EXTRA VIRGIN OLIVE OIL
100% ITALIAN
Taste delicate, fruity fragrance with
floral notes of olive oil and herbs, look
yellow with golden hues, from 100%
Italian olives. It is the Evo range of oil
to put on the table.
FORMAT
250 cl glass bottle of Morello.
500 cl glass bottle of Delizia.
1000 cl glass bottle of Puglia.
Key Points
Taste.
The type of cultivar or blend,
harvesting techniques and extraction,
storage conditions determine the
flavor of the oil on the table.
USE.
Intensity and aromas dictate uses.
Sweet and soft for fries and salads,
tasty with red or white meats, beans
and legumes; fruity, braised, grilled
meats and game
Storage.
The extra virgin olive oil fears
light heat and air. Choose dark glass
bottles or packages not transparent,
to keep tightly sealed in an ideal
temperature of 15 ° C.
Box
Differences
eXTra virgin and virgin oiL.
To Learn more
Virgin olive oils are exclusively
those obtained by simple mechanical
pressing of the olives, which have not
undergone any treatment other than
washing, decantation, centrifugation
and filtration.
It is classified as extra virgin olive
oil if it matches absolutely perfect,
flawless, with a free acidity (which
is not felt on the palate, but only
with specific analysis), expressed as
oleic acid, of not more than 0.8 g per
100 g; oils that, however, have small
imperfections of taste, are intended to
be refined and mixed with a variable
amount of extra virgin olive oil
making it a virgin.
The color is just a matter of taste and
is not indicative of quality, in fact
the oil is greener if the olives were
harvested not quite ripe: the first
product in the fall, has a darker color.
Even the clarity of the oil depends
only on the fact that he was subjected
to filtration or less.
Box
The restaurateur
LighT cooKing and aLWays
TaKen care oF. We sTarT From
condimenTs
Extra virgin olive oil is a significant
cost item in the budget of a restaurant,
but just one can not do without. Is
this warning Ms. Silvana Zecchinel
, owner of two hotels - the Hotel
Hamburg and St Michele, in Bibione,
respectively three and four stars -
which emphasizes: “Our cuisine is
Italian and household mold , made of
flavors and very focused on the fish. I
myself love the light flavors and that’s
why I want you in my kitchen you use
extra virgin olive oil quality. On the
other hand many of our chefs are of
southern origin, so they have a strong
culture of oil in the kitchen, they use
to cook, sauces , condiments. And, of
course, customers appreciate.”
At pAge 26
In the pantry
Three cLassicaL reFerences
For BreaKFasT.
Black tea leaf Ceylon origin, presented
in cartons containing 100 filter bags
double wrapping with wire 1.5 g each.
Shelf life 36 months.
INSTANT CHOCOLATE
Ready to drink
chocolate flavored soluble in water (20
g product/100 cc water) in 1 kg bags.
INSTANT COFFEE
for breakfast with
coffee over 70 % natural roasted
solubilized (malt, barley , rye, chicory
) and sugar. 16 g of product / 1 liter of
water. 500 g cans in cartons of 6 cans.
coUrTesy disposaBLe prodUcTs
reFreshing Wipes For hands
They are lemon-scented wet wipes
in sachets. They are classic action
perfuming cosmetic products that do
not require specific precautions. For
storage, keep the products in a cool,
dry, well- ventilated area.
TooThpicK Wrapped TWo
poinTs
Products birch wood suitable for
contact with food. Each toothpick is
packed in a sachet. The pack contains
1000 pieces.
green and BLacK oLives
Olive carefully selected, washed,
pitted, preserved in brine and packed
in tin tinplate
FEATURES
Three variants for use as
needed: whole, pitted or washers.
Smell and taste are typical of the
product and the consistency pulp has
MAGAZINE
