Michelin-starred chef Jorg Giubbani chooses Santagata 1907 oil for his dishes and clients

Jorg Giubbani, starred chef at the helm of Orto by Jorg Giubbani at Villa Edera and La Torretta in Moneglia, presented at Olio Officina Festival 2022 a specially created recipe based on Santagata 1907 extra virgin olive oil and balsamic vinegar Re Modena. 

The Orto restaurant is located in the beautiful setting of the Hotel Villa Edera & La Torretta in Moneglia, a four-star hotel owned by the Schiaffino family for four generations, which celebrates its 60th anniversary this year. It is a special place where vegetable garden, sea and mountains, the three key elements of Liguria, come together to create a unique taste experience. And it is here that the young chef was awarded his first Michelin Star in 2022.

Jorg Giubbani is an incredibly talented chef who achieved success at a very young age and can now be considered the rising star of Ligurian food and wine excellence. After some culinary experiences abroad, he decided, as a native of Sestri Levante, to return to his beloved Liguria where he was finally able to express all his love for tradition inherited from his mother Nivres, his very first teacher.

In Moneglia he tries to give his guests a unique experience by focusing on quality, passion, research into the territory and the best local products in Italy. It is no coincidence that his restaurant is characterised by the presence of 5 gardens from which he obtains the raw materials that inspire him to create his dishes.

Jorg considers the use of oil to be very important in his cuisine because it is a foodstuff that is part of our culture, in fact in Liguria, from east to west, there are different cultivars. His favourite oil from Santagata 1907 is the new evo oil from the first pressing, which is characterised by its unripe taste and gives his dishes an extra special touch. On the other hand, he has decided to offer his guests ceramics from Frantoio Portofino, which are also sold to the hotel’s international guests.

The dish he decided to create to pay homage to his land consists of a creamy based on Santagata 1907 extra virgin olive oil and a Re Modena balsamic vinegar gel, both served in the form of a stone to remember the Ligurian stone and created to enhance the excellence of the Oil Officina Festival.