Our company, which has always been careful to the valorisation of the Ligurian territory, will support the competition, exclusive to the young talented students in the two final grades of catering schools from all over Italy and promoted by Genova’s “Nino Bergese” Professional Institute and Udine’s “Bonaldo Stringher” Professional Institute.
The first edition of the national culinary research “Evo Recipes” contest, which main theme is the valorisation of Italian extra virgin olive oil as a primary ingredient both on the dining table and in the kitchen, will be presented on Thursday the 18th of October at 11 AM in Genova at the Villa Sauli-Podestà Auditorium (Genova Prà, Via Prà 70).
Two are the categories in the contest, “Revisited traditional recipes” and “Creative recipes of new concept”, and they only have one thing in common: the EVO (extra virgin olive) oil as a fundamental and strongly characterising element in the preparation.
“What will be assessed is the students’ capability to select, seek and present recipes in which extra virgin olive oil is not just a ‘condiment’ but a fundamental ingredient for the success and characterisation of the dish – explains Angelo Capizzi, principal of the Nino Bergese Culinary Institute – This is an innovative project which creates a partnership between Liguria, a region of historic oil tradition, and Friuli Venezia Giulia, which hosts one of the most ‘extreme’ productions from the geographic point of view”.
Students can take part in the contest individually, in small groups or in classes by sending their recipes before November 30th, 2018 exclusively to the email address email@example.com. A qualified jury, made up of catering and oil production professionals, nutrition experts, journalists and food bloggers, will select the recipes which will be created during an event day in Udine, on the upcoming December 19th, at the Culinary Institute “Bondaldo Stringher”.
The winners will be rewarded with a supply of high quality extra virgin olive oil by the Santagata 1907 Company: more specifically, they will be provided with 100 litres of the gourmet “yellow oil” to be made use of during didactical practices and during the “services for gastronomy and winery, and hotel hospitality” address technical-practical labs. A major part of the award is the winners’ participation to the “Oil Workshop Festival” (31st of January – 2nd of February, Palazzo delle Stelline, Milan), where they will get a chance to present their recipes, as well as get a publication of the recipes on the sector magazine OOF International Magazine and a presentation in the occasion of the second “Oil & Restauration Forum” scheduled for May in Milan.
We support this project because we are convinced it is fundamental to spread an oil culture based on the competences and knowledge of a noble and ancient product such as extra virgin olive oil, which qualities are too often neglected. We think that school represents the ideal environment to spread this message. The students of today will be the workers of tomorrow, and it’s on them we have to invest in order to contribute to the path of educational growth.