Producing excellent extra virgin olive oils is a pointless effort if they are used anonymously in anonymous culinary preparations or the communication to consumers about flavors, health properties and cultural emotions is poor or confusing and misleading.
We are going to present and discuss new ideas and new approaches to consumer information in the first Italian full-immersion course in English on “Production, Selection, Marketing and Culinary Use of Extra-Virgin Olive Oils in Restaurants”, Assisi, 3-9 September 2015.
It is a joint initiative of the Center for Quality Studies of the Academy of Georgofili of Florence and the Senior High School for Hotel Management and the Culinary Arts of Assisi. Address for information and detail: claudio.peri@fastwebnet.it
Photo by Salvatore Scuderi
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