25 mar 2015

OLIVE OIL IN COOKING CHALLENGE – Friday 27th March goes back to school with “TALES ON FINGER-TIPS”

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Evaluating the use of extra virgin olive oil and its matches in different finger food preparations will be the challenge that future young chefs will have to face aiming at winning the second edition of the contest. Many news expected during this day, among which a social challenge and an international guest.

Spoleto, 25 March 2015 – Extra virgin olive oil, competence and future young chefs creativity will be once again the extraordinary mix of “Olive Oil in Cooking”, the contest promoted by the oil Company Pietro Coricelli Spa to talk to the general public about extra virgin olive oil peculiarities during cooking and let discover all its virtues and incredible performances.

Among the main European olive oil businesses, with exports in more than 110 Countries all over the world Pietro Coricelli Spa represents one of the most worldwide-distributed Italian brands, thanks also to the strong commitment devoted to research and development, safety and production quality, respect of tradition, with a particular care for market segmentation in order to account for different needs of consumers’ taste.

Strong of this experience, the Umbrian Company wanted to evaluate the Prince of Mediterranean Diet, promoting a cooking challenge among Cooking Institutes planned on Friday 27th March (h 8:45) in Spoleto, at the “G. De Carolis” Cooking Institute (Via S. Paolo 1), that will involve the hardened groups composed of students and future chefs, promoters of local and international food culture.

In the final stage of “Olive Oil in Cooking” there will be 6 schools:

I.P.S.S.A.R. Cooking Institute from Assisi (Perugia), “Michelangelo Buonarroti” I.P.S.E.O.A. Institute from Fiuggi (FR), “Marco Polo” I.P.S.E.O.A. Institute from Genova, “Galileo Ferraris” I.I.S.S from Vercelli,  “Cavallotti” Cooking Institute from Città di Castello (PG) and for the first time from Poland, Zespół Szkół nr 2 w Szczytnie .

The challenging students will propose finger foods recipes in which Pietro Coricelli extra virgin olive oil, specifically selected, will be the absolute protagonist. The Institute from Spoleto is not going to compete, but will organize a tasting about the theme after the award ceremony, prepared by students of IV classes that are attending the biennial project promoted by our Company.

The jury called to evaluate the courses is composed by Giuseppe Antonio Coricelli, President of Pietro Coricelli S.p.A.; Paolo Trippini, illustrious chef and owner of the restaurant with the same name in Civitella del Lago (Terni); Michele Pidone chef and food consultant; Andrea Chioini, well-known RAI journalist; Filippo Benedetti Valentini , food journalist and ”saperfood.it” director. President of the jury will be Prof. Fiorella Sagrestani, Principal of “G. De Carolis” Cooking Institute in Spoleto.

All the events occurring during this day will be based on the challenge, which will show the students at work. However, there is not going to miss an in-depth analysis about extra virgin olive oil and food:

While competitors will be dealing with their recipes, Marina Solinas, Quality Manager from Pietro Coricelli S.p.A. will curate a cultural event in order to learn many virtues of this precious product and incredible performances with unusual combinations.

The award ceremony of the “Olive Oil in Cooking- The Social Cooking Challenge” social challenge winners will follow, thanks to which some of the IV classes students from Spoleto will win the possibility to participate to Anuga Exhibition, the world’s  most important Food&Beverage sector event that takes place every two years in Cologne, Germany, and be protagonist of an out-and-out show cooking inside the Company’s booth.

The food competition among schools will finish at the end of the morning with winners award ceremony and prizes assignment, composed by professional and precious tools offered by our Company.