Extra-Virgin Oils hit the markets

Quarterly magazine, summer 2018, year 2, issue 5

Index 05

Artists for oil

Portraits in oil, by Gianfranco Maggio

Editorial. The gnosiological aspect of blending, by Luigi Caricato

An homage to Francesco Sannicandro

Looking up the word blend, blending, miscela, taglio, by Daniela Marcheschi

To blend or not to blend. Is that the problem?, by Anna Cane

Interview to Carmen Cristina de Toro Navero. Three fundamental points: quality, innovation and profitability, by Luigi Caricato

Interview to Lanfranco Conte. The chemo-physical aspects of blending, by Luigi Caricato

The ten+one commandments of a good blend

Interviews. All questioning around the blend

Luciano Sabatini, Costa d’Oro

Paolo Rocchi, Oleificio Rocchi

Zefferino Monini, Monini

Federico Santagata, Santagata 1907

Daniele Piacenti, Salov

Marcello Scoccia, Olitalia

Giovanni Zucchi, Oleificio Zucchi

Chiara Del Vecchio, Palazzo di Varignana

Dora Desantis, Agridè

Fabrizio Fusi, Castel del Chianti e Fiorentini Firenze

Francisco J. Martín de Prado, Martín de Prado

Giovanni Turri, Fratelli Turri

Interviews to Graziana Grassini, Francesco Iacono, Enrico Rana. The other blends. The wine

Interview to Domenico Avolio. Blending Champagne, by Luigi Caricato

Blend pride. Oils of the world, come together!

The blending experience, by Maria Carla Squeo

A blend is no closed formula. A blend is a continuous reinvention, by Nicola Pantaleo

The top ten of the most important articles (according to us) with reference to the blends. Rankings, selection by Lorenzo Cerretani

The top five of scientific articles related to the importance of blends in some foods. Rankings, selection by Lorenzo Cerretani

Forum olio & ristorazione. Oil in the restaurant, by Maria Carla Squeo

Forum olio & ristorazione. Training, training, training, by Giuseppe Capano

Olio Officina