Olitalia participated at “Fritto Misto” (Deep-fried food), the manifestation dedicated to the art of frying that took place from the 27thof April until the 5thof May in Ascoli Piceno (a town in the Marche region in central Italy).
For fifteen years “Fritto misto” has celebrated the best of regional Italian and international fried food and has turned the town in the Marche region into a real and true meeting point of different culinary traditions, but that have frying as their common denominator. On this occasion Olitalia with its innovative and specific oil dedicated to frying, Frienn, the result of a long and careful research and development process undertaken by Olitalia in collaboration with the “King of Frying”, chef Pasquale Torrente, could not be missing.
Frienn is a product with unique properties, thanks to the formulation with a base of high oleic sunflower oil with added antioxidants, among which rosemary, and without palm oil: increased stability at high temperatures, elevated smoking point, reduction of foam and frying odours during cooking, respecting the original flavour of the dish.
At Fritto Misto 2019 Frienn was the protagonist of the unmissable cooking show held by Pasquale Torrente on Thursday the 2ndof May, who delighted the audience with his exceptional frying: potato and squid balls, anchovies with smoked provola cheese and salt cod and potato balls, all exceptionally fried with the frying oil Frienn.