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News
San Patrignano hosts the congress of Jeunes Restaurateurs – Italy
I Dedicati interpreted by Giancarlo Perbellini
Magazine - News
Olitalia supports CheftoChef and Centomani di questa terra
Pizzolivm lands in Brazil together with AVPN
Olitalia at the City of Pizza event with Witaly for the Emerging chef and Emerging pizza chef
Fritto Misto: Olitalia at the gastronomic festival dedicated to the tradition of frying
JRE congress in Liegi: an occasion for reinforcing the link between Olitalia and the most important international association of chefs
21st edition of the Bartolomeo Scappi Competition
Olitalia’s Nocellara Monocultivar Extra Virgin Olive Oil was awarded at the London International Olive Oil Competitions (LIOOC 2019)
Pizzolivm: now true pizza has its own extra virgin olive oil
Olitalia’s special oils “i Dedicati”: the protagonists of the congress Identità Golose held in Milan
Olitalia’s Evoloso at the technical symposium of AMPI
Plastic no more: Olitalia renews its commitment to the protection of the environment
I Dedicati: each extra virgin olive oil to their own dish
The first guaranteed 100% Italian sunflower oil arrives
Olitalia doubles its presence in New York on the occasion of Summer Fancy Food
Olitalia in Taiwan with chef Luigi Taglienti from the Michelin star restaurant Lume
Spessore: 50 chefs and pizza chefs together in Torriana
Extra virgin olive oil becomes an ingredient: an Olitalia and JRE event with chef Davide Botta
True Neapolitan Pizza Olympics: also Olitalia in Naples with Pizzolivm and Frienn
Olitalia awards the best pizza chef, the best fried food and the best pizzeria in Japan during the award cerimony of 50TopPizza in Naples
Products: an all new packaging for Olitalia’s Monocultivar
Festa a Vico: Olitalia with Gennaro Esposito and the great chefs from Italy
Olitalia on the racetrack at Mugello with Pasquale Torrente
Emergente Sala Award 2019 in Siena and Naples
Promotion of gastronomic Italy during an educational day at Olitalia
50 Top Pizza: the collaboration with Olitalia is renewed
MySocialRecipe: the collaboration between Olitalia and the international contest #pizzAward continues
Alimentalamente: the appointments dedicated to food education for children are back
Olitalia and 100 years of Anuga
I Dedicati and Frienn at New York on the occasion of Identità Golose
Olitalia in Paestum on the occasion of the LSDM Congress
‘Nnumari: Olitalia at Pino Cuttaia’s event
Villaggio Coldiretti: Olitalia stops off in Bologna
Olitalia sponsor of the Festival of Good Living in Forlì
Olitalia in Vicenza with chef Renato Rizzardi on the occasion of Cosmofood
Frienn and the I Dedicati protagonists in Basel
Olitalia supports the Emerging Chef, Emerging Pizza Chef and Emerging Front of House awards
Olitalia at the centre of the bakery world
The I Dedicati and Frienn protagonists in Florence with Leonardo Romanelli and Pasquale Torrente
Olitalia and chef Moreno Cedroni spreading the word of high-end Italian cuisine throughout the world
A new image for Olitalia, a new website and new social media
Olitalia’s communication strategy to increase brand awareness
Olitalia's Sales & Marketing Director is the protagonist of the TV programme “Oggi Parliamo di” aired on Teleromagna
Olitalia renews the agreement with Coldiretti for its 100% Italian sunflower oil
Olitalia, one of the guest stars in the third edition of the forum on olive oil and the catering industry
Associazione Verace Pizza Napoletana hand in hand with Olitalia
Olitalia is the favourite brand of Italian chefs
Olitalia lands on TV in the programme “Mica pizza e Fichi”
The new Olitalia e-shop is online
Olitalia's first TV campaign lands in Taiwan
“5 Grappoli invecchiato" Balsamic Vinegar of Modena PGI retains its status as an Italian product of excellence
Olitalia launches its first TV advertising campaign in Italy
Premio “Giovane Famiglia” della guida di Identità Golose 2022
Olitalia is glad to introduce you to the Masters of Deep-Frying.
Recipes
Battered mussels with tomato and peas cream
Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin Olive Oil, mussels and confit cherry tomatoes
Sicilian Cannoli
Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion
Pistachio and chestnut crusted tuna
Mesclun with figs, mushrooms, cashews and mint
Pan-seared octopus with thyme and turnip purée
Slow-cooked veal cheek with barolo wine
Deep-fried baccalà rolled in cornmeal and herbs with battered vegetables
Zero-waste pasta with broccoli
White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly
Sweet sponge whipped with a siphon on a salted fondant ganache
Maltagliati with artichoke cream, crispy bacon and pecorino cheese
Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips
Mild Baccalà
Mosaic of Baccalà and sweet horn
Baccalà, oil and mushrooms
Baccalà, prickly pears, porcini mushrooms and orange
Codfish in three different preservations, celeriac and celery garum
Baccalà, tomatoes and lemon
Petits pois purée with asparagus crudités and baccalà cooked in Terra di Bari P.D.O. Extra Virgin Olive Oil with rosemary-flavoured croutons
Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil
Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil
Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil
Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream
Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil
Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil
Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil
Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil
Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil
Grilled Podolica chop, toasted Trecchina bread with sautéed turnip tops and Toscano P.G.I extra virgin olive oil
Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented raspberry sauce and avocado pearls and mint
Deep-fried pizza with cherries from Campi Flegrei
Codfish and potato croquettes
Adriatic smoked shrimp tartare with aromatic herbs of Učka, beet chips, emulsion of seaweed and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish, powdered oil and orange caviar
Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce
Spelt salad with tuscan Pecorino cheese
Braised tofu
Bavarian cream with Olitalia Monocultivar Taggiasca Extra Virgin Olive Oil and cherries tossed with basil
Baccalà “like a pizza marinara”
Genoa-style trofie with pesto
Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives
Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables
Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil
Pike in Gardesana
Tartare of peas with Tropea onion and Tuscan pecorino
We’re fried! Loveknot Tortellini
Liquid bruschetta with Olitalia Oro 100% Italian Oil
Prawns with Olitalia Rosemary-Flavored Oil and herbs
Tagliolini with Olitalia Oro 100% Italian Oil and black garlic, on sweet pepper cream
Macaroons with olive oil, mango and chili pepper oil
Puff pastry sandwich with angus beef carpaccio, slivered mushrooms and pecorino
Roasted calamari curls seasoned with lime and chili pepper
Filet of cod coated in pistachios
Cuttlefish, red prawn and seawater dumplings
Oil and apricot sbrisolona
Mela V’Olio - Apples and oil
Squid, peas and sautéed spicy cherry tomatoes
Frittata with spring onions, courgettes and mint
Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia
Potato rosti with rosemary and Extra Virgin Olive Oil Il Tradizionale
Battered chicken nuggets with turmeric
Deep-fried courgette flowers by Pasquale Torrente
Monkfish in crunchy tempura with fig compote
Gourmet salmon pizza
Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena
Lake carpione with Olitalia I.G.P. balsamic vinegar
Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena
Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns
Rice Sfinci
Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion
Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar
Filet of beef with almonds and “5 Grappoli” I.G.P. balsamic vinegar of Modena
Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables
Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch
Flatbread with Olitalia 100% Italian extra virgin olive oil
Stroncatura pasta with lentil flour and sea urchins
Crescents fried with Andriese burrata
Puffed quinoa chips and salt cod mayonnaise
“Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling
Mackerel in cooking oil, sweet and sour onion, vegetable spaghetti with powdered oil
Montanara (heart shape!) By Pasquale Torrente
Pasquale Torrente’s Fried Anchovies
Magazine - Recipes
Filet of beef with licorice, puntarella and Tropea onions
Spaghetto quadrato with bread sauce and clams, endive and bottarga
Cuttlefish, red prawn and seawater dumplings
Octopus cooked at low temperature with its vegetables
Zeppole by Pasquale Torrente
Bouquet of mixed leaf lettuce with pomegranate pearls, crunchy filets of speck and walnuts
Spaghettoni di Gragnano with clams, roasted grape tomatoes and bread crumbs
Cold spaghetti with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta, pecorino, spearmint and mandarin orange
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I Dedicati
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“I Dedicati” Gourmet Special for Vegetables
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Plastic no more
Plastic no more
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