The excellence of the oil. An ad hoc conference

by Claudio Bolognesi

Honey, wildflower but also acacia, squacquerone, Castel San Pietro, ladyfinger, and then the King of the Chop Festival, mutton. To this range of extraordinary products ‘made in Castel San Pietro’, for a few years now on the banks of the Sillaro another has been added to showcase, an entirely Italian excellence which now also dominates the hills that from high they look at the Cassero tower: the extra virgin olive oil. An enormous contribution in this exponential growth of one of the most loved products of our beautiful country abroad has undoubtedly come from Palazzo di Varignana, which with its agricultural branch has placed a strong focus on the green gold, managing to conquer a handful of years the most coveted awards worldwide, including the East. It is therefore no coincidence that Castel San Pietro, in addition to being part of the “Italian Slow Cities” and being the capital of honey by hosting the national headquarters of the National Observatory, has also been among the “Oil Cities” for some years, and if on the weekend, the one of the return of the “Very Slow Outdoor Tours” event 2024 edition, has decided to organize the conference entitled “Oil and health: a journey to discover the territories” on Saturday at 11am. Oil, therefore, will be a great protagonist at the debut of the event which combines food with fairs, exhibitions with music, excursions with conferences. The special event, organized in collaboration with the national Association of Oil Cities, will see the participation, in addition to the mayor Fausto Tinti, of Claudio Franceschi, delegated councilor for Agriculture of the New Imolese District, of Professor Tullia Gallina Toschi of the Department Agro-Food Sciences and Technologies of the University of Bologna, by Natalia Rosso, senior scientist of the Italian Liver Foundation, by Francesco Domenico Rivelli, president of Lilt-Italian League against Tumors Section of Bologna, by Antonio Capone, professional taster and teacher of the Evoo School Foundation and Eleonora Berardi, head of Food Division Palazzo di Varignana. The conference, focused on illustrating the properties and health benefits of extra virgin olive oil, will be followed by a tasting proposed by Palazzo di Varignana, which will be free to attend while places last, with reservations made by calling 051.6954112 -159-150.