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.
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Photo by Olio Officina Festival