Starting from a firsthand experience on the farm followed by online learning with a tasting kit which you will receive at home, this course on oil will tell you all about local producers, native cultivars and Italy’s immense olive-growing heritage.
A way of discovering virtuous local areas and production models, and agronomic and processing techniques that ensure protection of the landscape and the environment, but also of learning to find one’s bearings in the complex choice of the right oil for our daily diet, between nutritional benefits and use in the kitchen.
Farm experience: November 21, 9am-1pm
First webinar: November 25, 2020 8.30pm
Second webinar: December 2, 2020 ore 8.30pm
C/da Barricella, 65
€95 Slow Food members, €105 non-members (inclusive of Slow Food membership card).
The price includes:
Guided tour of the farm and tasting with a Slow Food trainer
print copy of Guida agli extravergini (Extra Virgin Oil Guide, Slow Food Editore)
digital copy Master of Food oil lecture notes
1 tasting kit, which the participant may receive at home or collect during the oil farm experience, containing four 0.50 cl bottles of monocultivar extra virgin olive oil for the online lesson tastings
Master of Food farm experience organized by Slow Food trainer Angelo Lo Conte
9am – Meeting of participants
Guided excursion to a Slow Food Presidium olive grove to find out olive biodiversity.
Tour of an oil press/packaging workshop and explanation of the various production stages.
Guided tasting of the Presidium extra virgin olive oil.
Presentation and tasting of typical local dishes paired with the oil.
1pm – Conclusions
To enroll: Master of Food oil Campania
Event languages: IT, EN
Contrada Barricella, 65 - Grottaminarda (Italy)