The list of extra virgin olive oils has been revealed, included among the finalist oils of the XXXII edition of the Premio Nazionale Ercole Olivario and of the III edition of La Goccia d’Ercole, which can be used in the preparation of the competing recipes by the participating professional chefs at the fourth edition of “Extra Cuoca – Women’s talent for extra virgin olive oil” 2024.
Peculiarities of Extra Cuoca, the first competition in Italy to reward exceptionally talented professional chefs, promoted by the Coordination Committee of the Ercole Olivario Award and by the National Association of Women of Oil APS, in partnership with Lady Chef (Women’s Department of the FIC – Italian Federation Cuochi) and with the television program Agrisapori; it is in fact the valorization of the professionalism of the cooks combined with the conscious use of oil in the kitchen. The awarded recipes will be those that reveal particular mastery and creativity in enhancing the organoleptic properties of the Ercole Olivario and La Goccia d’Ercole extra virgin olive oils.
These are the extra virgin olive oils, divided by Region, which can be chosen by the chefs who will compete in Extra Cuoca 2024:
ABRUZZO – Frantoio Tini (Goccia d’Ercole) of Castilenti (Teramo), EVO oil produced with olives of the Castiglionese variety; Sandro Di Giacomo from Pianella (Pescara) EVO oil produced with olives of the Dritta variety, Sandro Di Giacomo from Pianella (Pescara) DOP oil with olives from the Dritta and Intosso varieties.
CALABRIA – Salvatore Rota di San Mauro Marchesato (Crotone), produced with olives of the Carolea, Leccino, Nocellara Messinese, Biancolilla varieties;
CAMPANIA – San Comaio di Zungoli (Avellino), EVO oil produced with olives of the Ravece, Pendolino and Ogliarola varieties.
LAZIO – Frantoio Cioccolini di Vignanello (Viterbo), EVO oil produced with Caninese monocultivar; Frantoio Fratelli Narducci di Moricone (Rome) DOP oil produced with Salviana olives; Società Sciuga di Montefiascone (Viterbo), DOP oil produced with olives of the Caninese variety; Cosmo di Russo di Gaeta (Latina), DOP oil produced with Itrana cultivar olives; Cosmo di Russo di Gaeta (Latina) produced with Itrana cultivar olives; Adria Misiti company of Sonnino (Latina), EVO oil produced with the Itrana monocultivar.
LIGURIA – Armato company of Lucinasco (Imperia) EVO oil produced with the Taggiasca monocultivar.
MARCHE – Frantoio Agostini di Fermo, EVO oil produced with Ascolana Tenera cultivar olives.
MOLISE – Marina Colonna di Campobasso, EVO oil produced with Peranzana, FS17, Frantoio, Nocellara cultivar olives.
PUGLIA – Ciccolella di Molfetta (Bari) PGI oil produced with olives of the Coratina, Ogliarola, Peranzana varieties; Ciccolella di Molfetta (Bari), EVO oil produced with Coratina and Ogliarola olives; Donato Conserva di Modugno (Bari) EVO oil produced with olives of the Coratina and Peranzana varieties; Donato Conserva di Modugno (Bari), DOP oil produced with the Coratina monocultivar; I Nonni di Matteo (Goccia d’Ercole) from Ruvo di Puglia (Bari), EVO oil produced with the Coratina monocultivar; Agricola Petrizzelli (Goccia d’Ercole) from Corato (Bari), EVO oil produced with the Coratina monocultivar; Intini di Alberobello (Bari), EVO oil produced with the Coratina monocultivar; Le Tre Colonne by Salvatore Stallone from Contrada Caldarola (Bari), DOP oil produced with Coratina and Ogliarola olives; Lamacupa (Goccia d’Ercole) from Corato (Bari), EVO oil produced with the Coratina variety; Bisceglie Maria Company – Gangalupo Oil from Bari, EVO oil produced with the Coratina variety.
SARDINIA – Accademia Olearia di Alghero (Sassari), DOP oil produced with olives of the Bosana variety.
SICILY – Agrestis di Buccheri (Syracuse), DOP oil produced with the Tonda Iblea monocultivar; Frantoi Cutrera di Chiaramonte Gulfi (Ragusa), DOP oil produced with the Tonda Iblea monocultivar; Frantoi Cutrera di Chiaramonte Gulfi (Ragusa) EVO oil produced with olives of the Nocellara del Belice variety; Azienda Vitivinicola Casa di Grazia (Goccia d’Ercole) of Gela (Caltanissetta) produced with the Nocellara del Belice monocultivar; Mandranova di Palma di Montechiaro (Agrigento), PGI oil produced with olives of the Nocellara del Belice variety; Vernera di Spanò di Buccheri (Syracuse) EVO oil produced with the Tonda Iblea monocultivar; Vincenzo Signorelli & Partners (Goccia d’Ercole) of Sciacca (Agrigento) PGI oil produced with olives of the Bancolilla variety.
TUSCANY – Agricola Biserno di San Vincenzo (Livorno) PGI oil produced with olives of the Leccio del Corno variety; Frantoio Franci di Montenero (Grosseto) EVO oil produced with olives from the Maurino monocultivar; Frantoio Franci di Montenero (Grosseto) PGI oil produced with olives of the Frantoio, Moraiolo and Leccio del Corno varieties; Tenuta Il Corno (Goccia d’Ercole) of Casciano in Val di Pesa (Florence) EVO oil produced with olives of the Leccio del Corno, Frantoio, Correggiolo, Moraiolo, Pendolino varieties; Frantoio del Grevepesa of San Casciano in Val di Pesa (Florence) EVO oil produced with olives of the Frantoio, Moraiolo, Leccino, Maurino varieties; Podere Borselli of Castel del Piano (Grosseto) DOP oil produced with the Olivastra Seggianese monocultivar; Podere Ricavo di Cetona (Siena) DOP oil produced with olives of the Moraiolo, Correggiolo, Frantoio and Leccino varieties; Società Scovaventi di Manciano (Grosseto) PGI oil produced with olives of the Leccino, Olivastra, Raggiolo varieties; Agricola Buonamici (Goccia d’Ercole) of Fiesole (Florence) EVO oil produced with olives of the Coratina and Itrana varieties.
TRENTINO ALTO ADIGE – Frantoio di Riva in Riva del Garda (Trento) DOP oil produced with the Casaliva monocultivar; Frantoio di Riva in Riva del Garda (Trento) EVO oil produced with the Casaliva, Frantoio and Leccino cultivars.
UMBRIA – Frantoio Batta di Perugia, DOP oil produced with olives of the Frantoio, Leccino, Moraiolo, Dolce Agogia varieties; Frantoio Gaudenzi di Trevi (Perugia) DOP oil produced with olives of the Moraiolo and Frantoio varieties; Frantoio Loreti (Goccia d’Ercole) of Gualdo Tadino (Perugia) EVO oil produced with the FS-17, Don Carlo, Moraiolo cultivar; Le Pietraie di Città di Castello (Perugia) DOP oil produced with olives of the Moraiolo, Frantoio, Dolce Agogia varieties; Agraria Viola di Foligno (Perugia) DOP oil produced with olives of the Frantoio, Moraiolo and Leccino varieties.
The professional chefs participating in Extracuoca 2024, proposing a maximum of four recipes, one for each of the four competing categories: Starters and other preparations (finger food, side dishes, savory pies, sandwiches, cocktails), First Courses, Second Courses and Desserts ; they will have a technical sheet for each oil at their disposal, so they can decide on the best possible combination of the oil with the proposed recipe.
Professional chefs will be able to register for free at Extra Cuoca 2024 by Sunday 30 June 2024, by completing the online registration form (available, together with the regulations, on the website https://extracuoca.it/iscriveti/). For information contact the Organizational Secretariat of the “EXTRACUOCA” Competition c/o Promocamera – Special Agency Chamber of Commerce of Umbria Tel. 075.9660.589 – 639 [email protected].
