Parma, 9 May. (askanews) – “Agri-food always needs synergy and extra virgin olive oil in particular is a product that still needs to be communicated, to be increasingly known and who better than a great chef can convey to people the importance of this ingredient that speaks of Made in Italy”. This was said by Serena Mela, sales manager of the Frantoio di Sant’Agata D’Oneglia, who presented the novelties of the Gourmet Line at the Cibus in Parma. “The oil also embellishes and enhances the flavors of vegetables which are today a truly fundamental ingredient of the Mediterranean diet and our Italian cuisine – explained Mela -.
Ours is an elegant oil, a light fruity one made with Taggiasca olives and it certainly embellishes the preserve”. At Cibus the Frantoio brought new gourmet products, with a special wrapping created by the illustrator Gianluca Biscalchin. “We decided to present the expansion of our gourmet line – continued the entrepreneur -. We already had a couple of products made with Antica Corona Reale, with Chef Vivalda, and a sweet bread made by Enrico Marmo. Today Enrico is here with us to present the new productions that we have created together with the Frantoio di Sant’Agata”. “The artichoke is one of the most representative foods of Liguria, it goes very well with olives, pine nuts, oil extra virgin and Taggiasco – explained Enrico Marmo, chef of the Balzi Rossi restaurant in Ventimiglia -. We decided to create this product by leaving it natural, adding the right salt and the right spacing with fresh herbs and the rest of the work is done by the Taggiasco oil”. The gourmet product “came at first glance, more than anything else because we used a process, a procedure as used in restaurants: the artichoke washed, rinsed, cut into very thin slices, seared in a pan with very little oil, seasoned and salted at the end of the process. And that’s all you find in the vase” concluded Marmo.
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