Oristano
This morning the presentation of the awards in Oristano and a reflection on the connections with tourism
The Carmine cloister today welcomed the awards ceremony of the 30th edition of the Montiferru Prize 2024 – Shelf Life Session. There are 16 producers who have obtained the prestigious recognition, confirming the exceptional quality that Sardinian oils have achieved even on an international level (here is the complete list of winners).
Important details that Cristiano Erriu, general secretary of the Cagliari – Oristano Chamber of Commerce also highlighted. “We have now reached the 30th edition of this important event”, Erriu said in opening the proceedings, “we reward the excellence of the island’s product with two innovations compared to the past: the twinning with the Chambers of Commerce of Umbria, which for 32 years they have organized the Ercole Olivario Award, and with the National Association Città dell’olio, which organizes an award which is also in its 30th edition. An important moment to think about this exceptional product in Sardinia, which can integrate perfectly with tourism and the territory of the island and also give satisfaction to agricultural producers, who need to increasingly focus on quality and dialogue with other regions”.
Even the vice president of the Cagliari – Oristano Chamber of Commerce, Nando Faedda, insisted on the value of the event: “Today we are in the premises of Consorzio Uno, which also hosts the important viticulture and oenology study course. Oristano has no industries, but has always developed good agriculture. Here we not only have vines grown, but also oil, and there are many excellent products. The occasion of the Award is to enhance the products to enhance their excellence”.
The director of Agris Sardegna, Piergiorgio Sedda, recalled that the agency and the Montiferru Prize have been pioneers of this event since 1994 at a regional level. Roberta Garibaldi, one of the leading experts in food and wine tourism, instead placed emphasis on the relationship between tourism and gastronomy, which over the years has become an important element for institutions and operators in the sector. “The tourist,” Garibaldi said, “wants to know the story behind every single product and in every recipe. This is at the top of the list. They want the authenticity of the product they go to discover. Tourists therefore prefer the typical dishes of that area, better if made only with local ingredients”.
The president of the jury is the food technologist and sensory analysis expert Pierpaolo Arca. “This year we had 48 companies, a real record for the event,” said Arca. “Sardinian oils confirm themselves as products of excellence and have had good success this year too, now also at an international level. They are very fragrant, aromatic oils, they are not bitter or spicy, and these qualities favor a high rating. The other aspect, almost a secret, is that the oils filtered directly in the mill guarantee their duration for the entire season”.
Awards ceremony of the 30th edition of the Montiferru National Competition 2024 – Shelf Life Session
Saturday, May 25, 2024
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