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Production, Selection, Marketing and Culinary Use of Extra-Virgin Olive Oils in Restaurants

The collaboration of Accademia dei Georgofili and the Istituto Alberghiero of Assisi is the major asset of the first Italian full-immersion course in English

Olio Officina

Production, Selection, Marketing and Culinary Use of Extra-Virgin Olive Oils in Restaurants

We were lucky: in our search for partnership in excellence of olive oil we met with with the didactic experience and commitment of the Senior High School for Hotel Management and the Culinary Arts of Assisi, a dynamic center for the education of young chefs and hotel managers.

They will be in the right position to foster consumer preferences not only based on sensory quality and new culinary approaches, but also on cultural and emotional appeal, the values of tradition and eco-sustainability.

The collaboration of Accademia dei Georgofili and the Istituto Alberghiero of Assisi is the major asset of 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.

Address for information and detail: claudio.peri@fastwebnet.it

Photo by Olio Officina

Olio Officina

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