Sicily: mosaic of colours, scents and aromas capable of transforming the static sedentary nature of an ingredient upon tasting into a succession of textures and flavors which, through taste, shape new habits for getting to know a food.
Curiosity is the lifeblood that allows you to return home and look at ancient paths with new eyes, to be surprised by the unusual and discover different ways of opening up to the new.
From this idea the evening comes to life Monday 29 Aprilat 8:00 pmborn from the collaboration between Ò.LIO Cataniathe first Risto – Oleoteca at the slopes of our volcano, and the Associations: APO Catania (Association of Olive Producers) and Apolio (Association of Oil Tasters).
“Drops of Sicily: biodiversity and territory” it will not just be a tasting to talk about the uniqueness and great biodiversity of Sicilian oils but above all a moment to be able to immerse yourself in a real sensorial analysis, allowing yourself to be transported, in the end, into a feast of taste where the palates will discover a new way to experiment with your own way of approaching food.
We will start at 8.00pm with a masterclass conducted by Dr. agronomist Riccardo Randello who will accompany guests by the hand to discover the different cultivars that tell of a different and dynamic Sicily.
«Seeing that interest in the olive growing world is growing is a sign that gives us hope. – tells Joshua Catania, President of theAPO Catania Association – For us professionals, talking about the olive growing world and its dynamics is always an excellent opportunity for growth. Being able to do this beyond individual institutional moments and therefore being close to people allows us to break down those barriers that often do not help to build a dialogue with the final consumer, which is direct and without frills. Seeing greater attention and sensitivity on the part of restaurateurs, who are starting to pay more attention to the quality of the oils they offer, demonstrates how something in our Sicily is starting to change too and Eugenio is an example of this.”
«Monday’s appointment aims to clear the world of oil and the idea that describing a product that is so unique and unique but also, at times, difficult does not necessarily have to be boring».- he echoes Riccardo Randello – Doing it in a restaurant is different. It’s like telling what it means in other words. We will have some producers as guests and this will also allow us to shorten the distances between producer and consumer. Eugenio, with his restaurant, was immediately enthusiastic about being able to offer a different evening where in-depth analysis, dialogue and comparison were the last ingredients capable of flavoring the food with curiosity and growth.”
Not only masterclasses but also a moment of leisure with an aperitif in sound which underlines how gastronomic culture does not necessarily have to be static and fixed within rigid schemes but can help create aggregation, fun and at the same time awareness.
«As a restaurateur I have always wondered if it was possible to create moments of discussion with our guests without having the presumption of teaching something but just sharing with them a little of our world and the choices of ingredients that lead to the creation of a dish compared to another. – he concludes Eugenio Falbo, owner of Ò.LIO Catania who will host the evening with his entire team – This evening, for me, represents an invitation to get to know a place in more depth as if I were inviting you to my home. The idea is to create knowledge but do it in a different way without boring. At the end of this moment of discussion we will offer an aperitif because it is not intended to be just a story but also conviviality and fun. Having the producers with us will be an extra something to allow us to experience with taste, smell and eyes the great biodiversity that sees the Extra Virgin Olive Oils of our Island as protagonists.”
And if the saying is true: “The wine that cheers the heart of man, the oil that makes his face shine”on Monday we will be enlightened by the different interpretations of our Sicilian cultivars.
