A conclusive argument for the success of excellent olive oils in restaurants will be…
.. to convince chefs and restaurant owners that they can turn olive oil from a cost center to an opportunity of competitiveness and business. The extra virgin olive experience may become a “must have” element of any restaurant that aspires to excellence and critical acclaim.
This is going to be a central issue 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 Olio Officina Festival
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