In the charming village of Seminar, one of the municipalities of the Metropolitan City of Reggio Calabriawhich in the panorama of terracotta processing in Calabria represents a true center of art, was presented in the presence of Francesca Baldereschinational editor, the Guide to extra virgin olive oils published by Slow Food which this year has the subtitle: how to choose and find a good extra virgin olive oil.
The event dedicated to Calabrian oil “good, clean and fair“, took place right in the village of the “pignatari masters” where some workshops are still active, where clay is worked according to the most ancient tradition, with few tools and a lot of creativity.
For twenty-four years there Oil Guide it is an important tool for orienting yourself in Italian olive production and knowing how to choose the right product to bring to the table. A tool that allows the reader to immerse themselves in a world waiting to be discovered, appreciated and tasted: suitable territories, virtuous companies, passionate men and women, unique varieties and perfumes.
A large table of speakers including executives of Slow food Calabria, university professors, producers, politicians, influencers, the world of professions and teaching, chefs and simple oil enthusiasts and lovers, gave rise to a 360° comparison in which current issues were addressed. Topics to analyze the regional olive growing sector and try to identify strategies to enhance our oil which allows Calabria to boast as the second Italian olive growing region for production.
The final day saw several moments that followed one another between technical tables, debates and the delivery of certificates.
In the early afternoon, edited by Giuseppe Giordano panel leader and regional manager of the Guide, around twenty producers took part in a tasting session in which 6 oils were analyzed in the dark, 5 of which were from Calabria and one from Tuscany. The meeting was attended by the regional president of Slow Food Calabria, Michelangelo D’ambrosio and the regional manager of the Slow Food Presidia Alberto Carpino.
Before the debate “EMOTIONS AND RELATIONSHIPS, COMMUNICATING QUALITY”, in streaming link from Rome the Regional Councilor for Agriculture spoke Gianluca Gallo which highlighted the provisions put in place by the regional body in favor of the olive sector, drawing on PSR funds. Gallo also announced the forthcoming approval of the regional olive growing plan, specifying the lines of intervention.
The producer of Seminara will act as hostess Consuelo Garzo who, together with her sisters, leads a beautiful agency That produces a great extra virgin olive oil. An all-female company that has made the production of extra virgin olive oil its flagship, representing an example for that area of how one can invest profitably in the sector thanks to process innovation, care and dedication.
Following the institutional greetings of the mayor of Seminara Gianni PiccoloOf Giuseppe Giordano delegate of the metropolitan mayor Falcomatà absent due to commitments already undertaken. And more of Fortunato Cozzupoli, director of Gal Batir; of the prof. Rocco Zappia, president of the Regional Elaioteca of Calabria; Of Carmelo Orlando Arsac official delegate of the commissioner Fulvia Caligiuri.
To act as moderator Mariella Crucittitrustee of Slow Food Reggio Calabria which limited the intervention times. The event, organized by the presiding Condotta, attracted a multitude of producers who came to the town of Seminara, demonstrating interest in the debate that arose following the numerous and qualified interventions.
The president’s intervention was significant Slow Food Calabria, Michelangelo D’Ambrosiowhich he underlined as in Slow Food Oil Guide “there are not the best oils but the oils that we like, the oils that tell of territories, of men and women who are not afraid to get their hands dirty, of production techniques. Oils that deserve consumers’ consideration because they represent a new way of understanding quality”.
In the Guide, as highlighted by Pino Giordano, Calabria presents itself with important numbers, there are 46 companies described with a total of 69 oils. 9 prizes between great oils And great slow oils and 1 oil awarded with the snail which is the highest recognition that the guide gives.
The intervention of the head of the Principals Alberto Carpino highlighted as in Calabria in addition to the oils present in the guide this year, they have received the coveted recognition of “Oil from the Secular Olive Groves Presidium” 31 oils representing 8 different cultivars, a tangible demonstration of the enormous genetic heritage that fuels olive biodiversity in the region.
The exceptional guests who animated the debate: the young man Gabriele Sabatino, Tastevo influencer oil (followed by approximately 10,000 followers) who gave several particularly interesting indications on how quality can be communicated well; the manufacturer Domenico Fazaripresident of the association First oilwho narrated his many years of experience in the sector and the point of view of those who market especially outside regional borders; Antonino Sgrò president of the regional order of agronomists and forestry doctors of Calabria; Angelo Musolino president of the Italian Pastry Chefs Confederation.
The conclusions were entrusted to Francesca Baldereschi Of Slow Food Italy, national editor of the Guide of Oils who underlined the importance of valorising Calabrian oils with effective tools, encouraging olive growers who were able to reverse a trend that just a few decades ago was about to condemn the Calabria Region to a marginal role in olive growing. “Today Calabrian producers have been able to innovate and olive oil production can compete on an equal footing with the oils of the more renowned regions. There is still a lot to do but, in the short tour taken in recent days, I have had the opportunity to verify that the path taken is the right one. By working with greater determination, especially on the level of territorial identity, more flattering results will not be long in coming”.
At the end of the debate, the awards won by the producers and the certificates of Presidium oil.
In the overall program for the valorisation ofExtra virgin olive oil and which ended at Seminar, Slow Food Reggio Calabria he also organized together with Conpait, a competition dedicated to the students of the Hotel Institutes of Calabria, “Oil&pastry” and, in collaboration with First Oila course dedicated to network chefs Slow Food of the province of Reggio “Approach to the knowledge of quality oil”
The certificates and prizes were awarded on the sidelines of the debate, before the ‘break the lines’ and the rich buffet offered by the Municipality of Seminara and coordinated by the very young citizens of the Civil Service.
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