Olive oil and saffron have been precious elements of Italian cuisine and culinary tradition since the times of the Roman Empire. These two ingredients are at the base of many recipes; both are protected and as such are bastions of quality control in the world of Italian food.
Certified olive expert Francesca Di Nisio, owner of a five-acre olive farm and producer of the award winning OroPuro olive oil, will take us through the history of olive oil from its origins to its place in modern Italian cuisine. This one-off event will take place in the Context Rome apartment, located in the charming Trastevere neighborhood.We will discuss the importance of the olive mill as an example of industrial archaeology, olive oil culture in Abruzzo's peasant tradition, and the presence of olive oil in ancient Roman recipes.
After this introduction, we will start the tasting, trying different types of oils from different regions and with different characteristics. Using sight, smell, and taste, we will learn how to detect imperfections in the oil and how to pair different oils with food.
Along with olive oil, we will learn about another precious product from Abruzzo, the Saffron of Navelli. This spice, also known as the red gold of Abruzzo, comes from a protected area, and has earned the prestigious decoration of Protected Designation of Origin (PDO).To learn more about Francesca Di Nisio and OroPuro, visit www.cantinarte.com.
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