Olive Oil-based recipes. Vinegar-based recipes

INDEX 09

Artists for oil, by Simone Altamura

Portraits in oil Stars at the Forum Olio & Ristorazione 2019, photo by Gianfranco Maggio

Editorial The great challenge, by Luigi Caricato

In the living heart of words See under condire, condimento, frittura, grasso, oliare, by Daniela Marcheschi

Starter Drawing on paper, oil on canvas, by Pierluigi Cetera

OLIVE OIL-BASED RECIPES by chef and master cook Giuseppe Capano

Green barley risotto with asparagus cream, cashew nuts and Pantaleo Organic extra-virgin olive oil

Fresh orecchiette with Pantaleo Classico oil talli sauce and almond filling

Zucchini/Courgette spaghetti marinated with raw tomato sauce and 100% Italian Pantaleo olive oil

Wellness salad with Pantaleo Young olive oil

Cream of celeriac velouté with garlic and parsley mushrooms, poppyseed carrots and Agridè Dop Terra di Bari Bitonto olive oil

Beetroot cream tartlets with Tatanoso Caricato Factory extra-virgin olive oilcustard with pure chocolate flakes

Orange biscuits with single-cultivar Monini Coratina Bio Frantoio del Poggiolo extra-virgin olive oil, dark chocolate and pistachios

Calamari and green beans, marjoram and Monini Bios olive oil

Chicken burger with wild mushrooms and Monini Gran Fruttato olive oil

Swiss chard, herbs and spinach with raisins, chilli and sunflower seeds seasoned with San Giuliano Cuor d’Olivo Fruttato olive oil

Cooked vegetable tartare with rosemary and Pietro Coricelli Riserva del Presidente extra-virgin olive oil

Chilled tomato soup with basil, cashews and Coricelli Colto olive oil

Delicate carrot cream in Frantoio di Sant’Agata d’Oneglia Taggiasca olive oil with green broccoli and a pine nut cream

Fennel prawns with bergamot and Oro Taggiasco Frantoio di Sant’Agata d’Oneglia extra-virgin olive oil

Crispy bruschetta with courgette cream, chive radishes, lemon and Laudemio Frescobaldi extra-virgin olive oil

Marjoram-flavoured green pea cream with summer courgettes, tomatoes and Palazzo di Varignana Blend extra-virgin olive oil

Purple potatoes, mozzarella and zucchini scented with Palazzo di Varignana Ghiacciola single-cultivar extra-virgin olive oil

Chicken strips and mint tomatoes with lemon chard and Olitalia i Dedicati extra-virgin olive oil

Spaghetti with almonds, courgettes, tomatoes and Carli Dop Riviera Ligure – Riviera dei Fiori extra-virgin olive oil

Speck and asparagus rolls with Sommariva Cru Seénà extra-virgin olive oil

Pointed cabbage and chive salad with radishes, oranges, almonds, olives and Salvagno olive oil

Hand-made semolina trenette pasta with courgettes with thyme, tomatoes with chives, purple potatoes, and Masserie di Sant’Eramo Light Fruity olive oil

Renetta apple, chocolate and clementine Bavarian cream with Italo Fattoria del Torquato olive oil

Brown rice with sea bass, prawns, saffron and Razzola Lucchi & Guastalli olive oil

OLIVE OIL-BASED RECIPES by masterchef Stefano Callegaro

Rice Gnocchi Oneglia-Osaka and back. With Taggiasca Guido 1860 olive oil

OLIVE OIL-BASED RECIPESby chef Michele Biasoni

Amuse-bouche with Gran Cru Taggiasca di Montagna by Frantoio Sant’Agata di Oneglia extra-virgin olive oil

OLIVE OIL-BASED RECIPESby chef Sara Latagliata

Pasticiotto with Zucchi Sostenibile 100% Italian olive oil

Carnaroli rice risotto with cuttlefish milk, blueberry dust, aubergines and Novaro Biologico olive oil

Handmade cocoa orecchiette made from Senatore Cappelli flour with Fiaschetto di Torre Guaceto tomatoes and Biorussi Marì Ogliarola garganica olive oil

Murgia black chickpeas with smoked seabream and Terre dell’Etruria Poesia Toscano PGI Maurino olive oil

Honey-marinated chicken, larded with speck and jar-cooked with Rocchi Gocce d’Oro – Fresco di macina olive oil

OLIVE OIL-BASED RECIPESby masterchef Giovanni Ricciardella

Spaghetto aglio, olio, peperoncino… e fiori di zucchina. With Magnus Siculus olive oil

Galateo & Friends Taggiasca extra-virgin olive oil sorbet

Caprese turns into risotto. With Dop Garda Orientale Villa by Turri olive oil

OLIVE OIL-BASED RECIPES by chef Fabrizio Rivaroli

Carapelli Le Origini Stories of master oil producers, with recipes

Salt cod in oil with sweet and sour onion, radish, apple and rosemary-infused potato cream. With Dop Terra di Bari Bitonto olive oil

Cuttlefish tagliatelle on julienne of cabbage heart and baked yellow tomatoes. With Olio di Calabria PGI olive oil

Tuna mozzarella on variegated radicchio, pomegranate and Cervia salt. With Toscano PGI olive oil

PASTA

An olive oil for every shape of pasta

Pasta feeds the world, by Amelia Giarmoleo

VINEGAR

The invention of solid vinegar. Product innovations Mengazzoli Parpaccio, by Mauro Olivieri

VINEGAR-BASED RECIPESby Olivieri and Frizzarin

Amea XX Mengazzoli balsamic apple vinegar drink

Grilled cuttlefish in summer salad with Mengazzoli Modena PGI organic balsamic vinegar

Goat cheese spheres with chives, sweet and sour red onion compote and Mengazzoli Parpaccio

VINEGAR-BASED RECIPESby chef Claudio Aversano

Pork fillet with cream of Olitalia 5 grappoli Balsamic Vinegar of Modena PGI on nests of Kataifi pasta

FORUM

Forum Olio & Ristorazione – second edition

A change of perspective for olive oils and vinegars in restaurants

REVIEW

Announcing the Oliocentrico

OLIO OFFICINA FESTIVAL

‘Tis all a festival. Synopsis and history of Olio Officina Festival’s eight editions (plus one more in the pipeline), by Luigi Caricato and Maria Carla Squeo