On Tuesday May 7, starred chefs Matia Barciulli and Nicola Damiani from Ostria di Passignano seduced Opera Olei customers with their creations.
From 11 am to 3 pm, at Pav. 5 Oil Cellar G16-H19, eminent olive oil enthusiasts Matia and Nicola prepared a series of small tasters conceived to showcase how a dish may be built from the oil upwards. In their narrative blending, they show how monocultivar extra-virgin olive oil serves as an eclectic and versatile ingredient, powerful yet delicate, capable of injecting personality and character into every recipe.
This high-end project is conceived to change our way of thinking about extra-virgin olive oil. No longer as a condiment, but as a “living raw material” that, through the creative technique, sensibility and skill of highly-experienced chefs, makes a plate even more appealing and extends the tasting pleasure.