Why we offer these resources
We, of the Azienda Agricola I&P, are convinced that extra virgin olive oil (EVOO) is an exceptional product and one that is fundamental for good and gourmet cuisine.
Its infinite variety of aromas and flavors are the result of the abundance in Italy of over 520 cultivars which, grown in different soils and micro-climates from Trentino in the north to Pantelleria in the south, provide an infinite “palette of aromas and flavors” available to creative cooks to give their dishes that exceptional touch of perfection.
We are also convinced EVOO is an essential component of contemporary gourmet cuisine and not simply an ingredient. In fact, in some cases, it can even be considered the linchpin of avant-garde cuisine as well as the menu because it is around certain oils that outstanding dishes and menus can be built. A bit like when a chef has available an exceptional ingredient (special, fresh-caught fish, truffle with superlative aroma, meat of an usual cut, special fruit, etc.) and “builds” the dish around the ingredient to fully showcase its excellence.
However, EVOO is a very complex and delicate product, and to fully appreciate it means having to know it and be able to distinguish it, preserve it and use and combine it with foods and in dishes.
For this reason, we have developed a number of resources to help those who have limited familiarity with EVOO to get to know it better, appreciate it better and use it better.
We offer a range of opportunities: