Year 11 | 25 August 2019 | firstname.lastname@example.org
In the splendid setting of the Stazione Marittima from 7 to 10 March, the eighth edition of the
Quality Extra Virgin Olive Oil Exhibition
Extra virgin olive oil will once again be the key player in Trieste, Italy. From 7 to 10 March Olio Capitale returns to Trieste's beautiful Stazione Marittima, the exhibition of quality extra virgin olive oils, organized by the Chamber of Commerce of Trieste through its special company Aries. An exceptional location, overlooking the sea on all sides and at the same time located in the heart of the city, allowing visitors to combine the goodness of the oil with the beauty of Trieste.
A unique opportunity both for professionals of the food sector who want to discover new very high quality oils for their customers and for the enthusiast who does not want to miss out on oils capable of enhancing the flavour of every dish.
Once again the strength of the fair, which in 2013 saw over 10 thousand visitors from 26 countries, will be excellence, above all when it is certified by quality brands. Today, in fact, designations of origin and certifications of quality are becoming the main tools to guarantee Italy's best food products worldwide.
A fair where more than 200 exhibitors participate
The presence of more than 200 exhibitors from Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli Venezia Giulia, Lazio, Liguria, Marche, Molise, Puglia, Sardegna, Sicilia, Toscana, Umbria, Trentino, Veneto, but also from Croatia, Albania and Greece, provides the opportunity to sample all the different varieties cultivated in Italy.
B2B meetings for professionals of the sector
The winning formula that has always distinguished the event has been confirmed: face‐to‐face meetings between exhibitors and industry professionals, but also promotion and the opportunity to sell to enthusiasts who always participate in large numbers and have the chance to meet producers, deepening their knowledge of the complex and amazing world of olive growing.
The Olio Capitale Cooking School is back
Among the objectives of Olio Capitale is the desire to increase the culture of healthy eating.
Visitors will be assured of this thanks to the collateral activities to be held for the duration of the event by the Olio Capitale School of Cooking. A succession of the best chefs from top restaurants – excellent interpreters of Italian cuisine – will, using the extra virgin oil
exhibited, hold cooking lessons for the public, offering numerous dishes ranging from modern to ancient and traditional cuisine. The numerous cooking demonstrations programmed will indeed demonstrate the best, but even the most unsuspecting, combinations for extra virgin olive oil, a blaze of flavours thanks also to the fusion of oils with various regional specialities.
Discover the culture of oil at the Oil Bar
As always ample space will be given to the "culture of oil", thanks to thematic meetings,
conferences and large‐scale initiatives such as the Olio Capitale competition, which will see the announcement of the winners during the fair. It is with a view to developing the culture of oil that the Oil Bar will be set up. You will be able sit at the bar and discover the hundreds of labels exhibited at the fair. A tasting point that all day and every day will provide more and less experienced visitors with the opportunity to take advantage of guided tastings of the oils on show, thanks to the explanations of tasters from theOrganizzazione Nazionale Assaggiatori Olio di Oliva (ONAOO, the Italian organization of olive oil tasters). What's more, you can have fun testing your skills at the guided tastings, taking advantage of the chance to learn the art of tasting and be part of the popular jury which will help to elect the winning oils of the 2014 Olio Capitale competition. Along side Olio Capitale the Associazione nazionale Città dell’Olio (an Italian oil association) is also back, with its members from all over Italy, who have been supporters of the original and winning format of the event right from the first edition.
by S. C.
03 march 2014, Food & Fun > Gastronomy