Extra virgin olive oil is not just a simple condiment, but a structural ingredient, capable of determining the balance of a dish. Italy boasts a unique heritage of cultivars: over 500, an extraordinary biodiversity that translates into deeply different organoleptic profiles, each with a specific culinary vocation.
Knowing how to choose the right oil is not a detail, but a skill that radically transforms taste perception and makes us more aware consumers. The technical journey begins with the manual heating of the professional glass to release volatile molecules, allowing the identification of fruity notes and the precise recognition of any organoleptic defects. Then, it moves to tasting the oil neat through stripping, which is the forced aspiration necessary to nebulize the oil and correctly evaluate the bitterness and spiciness, fundamental markers of the quality and health value of the product.
It concludes by testing the dynamic interaction between the oil and various foods, observing how different product types can unexpectedly enhance or balance flavors. A journey designed to move from habitual consumption to conscious tasting, acquiring the necessary tools to choose oil as a living element and protagonist of the kitchen. Angela De Luca
Saturday at 15:00 We start on an empty stomach, with all taste buds on alert. Then the fun begins: we look, we smell, we taste, we savor. An 8-sense journey – let’s exaggerate, come on – around the universe of extra virgin oils. 6 PM.30 PM, lasco: greetings and kisses.
