THE SIXTH EDITION OF EVOLUZIONE, THE EVENT DEDICATED TO QUALITY EXTRA VIRGIN OIL, KICKS OFF ON 29 JANUARY
Returns Monday 29 January 2024 “Evolution”, the event that celebrates thequality extra virgin olive oil. The event is organized by La Pecora Nera Editore e Oil cowin the headquarters of MAXXI of Rome. There will be guided tastings to discover the best flavours; consultancy tables, masterclasses, presentations, awards ceremonies and conferences are planned oil tourismscience and health.
Over fifty quality producers will be guests in the spaces of the National Museum of 21st Century Arts. The event also wants to underline the importance of the use of quality EVO oil by the ho.re.ca operator. (acronym for hotellerie-restaurant-cafée in the commercial jargon of the hotel sector) and of the consumer as, first of all, a cultural choice.
The novelty this year is that all extra virgin olive oil enthusiasts, as well as B2B operators (business-to-business; colleagues in the sector), will be able to participate in the event for free in the afternoon from 3pm to 8pm. All you need to do is register in the appropriate section on the site.
Evolution, watershed event in a critical context
Evoluzione stands as a watershed event this year in a critical context. He underlines it Simona Cognoli of Oleonauta. “This year’s edition is part of a critical general context for the sector, due to production difficulties and an unstable market, and is an important opportunity to reposition the value of quality extra virgin olive oil, promoting conscious consumption.“.
In fact, the review aims to “give support to small non-standardized productions and the nutraceutical properties of “real” oil, through the promotion of the territory and the valorisation of an excellence of our country” – they specify Simone Cargiani e Fernanda D’Arienzo of La Pecora Nera Editore.
The support of Arsial and the Lazio Region
“The participation of the Lazio Region in “Evoluzione” through the main partnership of Arsial – declares the Councilor for Budget, Economic Planning, Agriculture and Food Sovereignty, Hunting and Fishing, Parks and Forests, Giancarlo Righini – represents a concrete commitment in the promotion of extra virgin olive oil, which is one of the flagships of our agriculture.
Ours is a territory with a strong olive-growing vocation, to be supported through effective actions and interventions aimed at enhancing its actual potential. The recent regional law on wine and oil tourism also goes in this direction, which we will present at Evoluzione in an ad hoc event“.
The Evoluzione 2024 program in Rome
More than fifty Italian companies will attend Evoluzione with a rich selection of extra virgin oils to taste.
Many events will liven up the day. From 11.00 to 13.00 and from 16.00 to 18.00, operators in the sector will be able to take part free of charge in the tasting and consultancy tables which will be led by chefs Marco Stabile (Ristorante Ora d’Aria), Mauro Marciani (Ristorante degli Angeli), Lorenzo Cantoni ( Il Frantoio restaurant in Assisi), Nino di Costanzo (Daní Maison), Salvatore Salvo (Pizzeria Salvo). For the young competitors of Emergente Sala, the chefs will organize a tasting focused on the importance of serving extra virgin olive oil in the restaurant room.
The masterclasses for oil and prizes
On the Masterclass front, there will be two appointments with Sicilian extra virgin olive oils, with tastings promoted by IRVO with the Panel Leaders Dr. Antonio Sparacio and Michele Riccobono.
At 3.00 pm, immediately after the official toast, the Evoluzione 2024 Guide (delivered free of charge to operators in the sector). The winners will then be announced seven awards of Evolution for the categories: Restaurant, Pizzeria, Oil Menu, Ice Cream Parlor, Communication, Tourism and Social Commitment reserved for an oil company.
The winners will receive a porcelain plaque painted with the antique gold technique created by the Italian-Japanese artist Yuriko Damiani.
The conferences and talks at Evoluzione 2024
In the Carlo Scarpa room the work will begin in the morning: from 10.00 to 10.45 the professor Livia Leoni of the Department of Science of the Roma Tre University which sponsors the event, will present “The Graduate Gastronomer“, the professional figure formed by Degree Course in Food and Wine Sciences and Cultures and, from 11.00 to 11.45, the ITS agri-food courses will be presented by Laura Castellani (Director of the ITSAgro Foundation).
Immediately after, greetings from the Department of Agriculture, Environment and Waste Cycle Rome capital citywhich states: “Olive oil has been one of the pillars of the Roman economy since the 7th century BC, Rome and olive oil are historically linked by a vocation and a thousand-year history. It is from this vocation that our city is experimenting with the production and marketing of the local quality of extra virgin olive oil produced both in our agricultural estate of Castel di Guido and in the 189 olive trees present in the archaeological park of the Colosseum. We are therefore proud that events such as Evoluzione, which contribute to the knowledge and valorisation of this Italian excellence, take place in our city“.
Oil and health, the properties of EVO
Oil and health will be discussed from 12.00 to 13.30 during the conference “EVO oil and Mediterranean diet: health on the plate“. The talk is organized in collaboration with the biological pharmacology company Epitech Group and moderated by Fabiola Pulieri. Researchers, university professors and sports personalities will speak.
Among the various topics, the beneficial effects of olive oil and its components will be addressed which, associated with the use of a particular molecule, allow us to fight, for example, metabolic disorders and diabetic neuropathy. Furthermore, the experts will have the opportunity to present the results of interesting studies recently concluded which pave the way for new therapeutic opportunities.
EVO oil (extra virgin olive oil) is an oil obtained from cold pressing of olives, without the use of solvents or refining processes. It has various characteristics and properties that make it an appreciated and healthy food. It has a rich and fruity flavor, with tones that can vary from light and sweet to intense and spicy. Acidity is an important parameter for evaluating the quality of extra virgin olive oil. The best oils have a low level of acidity, generally less than 0.8%.
Extra virgin olive oil naturally contains a variety of antioxidants, including polyphenols and vitamin E. These compounds help protect the body’s cells from damage caused by free radicals. It is also rich in monounsaturated fatty acids, especially oleic acid, a type of fat that can benefit cardiovascular health.
Oil tourism, the new travel trend
L’oil tourism and the latest news on the topic will be at the center of the conference “Oil culture in the heart of Lazio: exploring oil tourism between tradition, taste and sustainability“. Created in collaboration with Arsial, it will be moderated by Fabiola Pulieri and will take place from 4.00pm to 4.45pm.
“Having been involved in “Evoluzione” – comments the Extraordinary Commissioner of Arsial, Massimiliano Raffa – it makes us particularly happy. It is an event that celebrates the excellence of extra virgin olive oil and at the same time talks about innovation in a strategic sector for our regional agriculture. As a Development Agency we are particularly close to the world of oil, both for agronomic aspects and for those connected to cultural heritage“.
Following the talk “Let’s eat the leaf“: olive trees, wild herbs, oleolites and botanical cocktails” moderated by Luciana Squadrilli which will see the participation of botanical arts experts and bartenders.
The day ended with the presentation of the book “Taja – Story of a metamorphosis – from sales agent to nano influencer” Of Alex Butcherconducted by Giuseppe Garozzo Zannini Quirini.