{"id":2526,"date":"2021-06-14T11:41:32","date_gmt":"2021-06-14T10:41:32","guid":{"rendered":"https:\/\/claudiovignoli.com\/?p=2526"},"modified":"2021-11-10T09:29:42","modified_gmt":"2021-11-10T08:29:42","slug":"olio-evo-e-ristorazione-un-binomio-ancora-sottovalutato","status":"publish","type":"post","link":"https:\/\/claudiovignoli.com\/it\/olio-evo-e-ristorazione-un-binomio-ancora-sottovalutato\/","title":{"rendered":"Olio evo e ristorazione, un binomio ancora sottovalutato"},"content":{"rendered":"[vc_row type=&#8221;full_width_background&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; enable_gradient=&#8221;true&#8221; color_overlay=&#8221;#fffbed&#8221; 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border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;2\/3&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;30&#8243; custom_height_tablet=&#8221;0&#8243; custom_height_phone=&#8221;0&#8243;]<div class=\"sharing-default-minimal\"><div class=\"nectar-social default\" data-position=\"left\" data-color-override=\"override\"><div class=\"nectar-social-inner\"><a class='facebook-share nectar-sharing' href='#' title='Share this'>  <i class='fa fa-facebook'><\/i> <span class='social-text'>Share<\/span> <\/a><a class='twitter-share nectar-sharing' href='#' title='Tweet this'> <i class='fa fa-twitter'><\/i> <span class='social-text'>Tweet<\/span> <\/a><a class='linkedin-share nectar-sharing' href='#' title='Share this'> <i class='fa fa-linkedin'><\/i> <span class='social-text'>Share<\/span> <\/a><\/div><\/div><\/div>[divider line_type=&#8221;No Line&#8221; custom_height=&#8221;20&#8243;][vc_column_text]<em>Estratto da &#8220;La Gazzetta del Gusto&#8221; 31 Maggio 2021<\/em><\/p>\n<h4>Anche se l\u2019Italia \u00e8 il Paese forse simbolo dell\u2019Olio di Oliva il binomio olio evo e ristorazione non si \u00e8 affermato come dovrebbe<\/h4>\n<p>\u00c8 ancora molto raro, infatti, che questo prezioso alimento riceva la giusta attenzione dei commensali e soprattutto il meritato spazio all\u2019interno della proposta gastronomica dei nostri ristoratori.<\/p>\n<p>Eppure in altri paesi, come Spagna e Usa numerosi locali offrono degustazioni di pane e olio evo esattamente come per il vino.<\/p>\n<p>Da noi, invece, a parte qualche iniziativa particolare e isolata, manca ancora la spinta a promuovere e valorizzare questo prezioso alimento, sottovalutando il potenziale che racchiude.<\/p>\n<p>&nbsp;<\/p>\n<h2><\/h2>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; text_align=&#8221;left&#8221;][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/1&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;40&#8243; custom_height_phone=&#8221;0&#8243;][image_with_animation image_url=&#8221;2528&#8243; animation=&#8221;None&#8221; hover_animation=&#8221;none&#8221; alignment=&#8221;center&#8221; border_radius=&#8221;none&#8221; box_shadow=&#8221;none&#8221; image_loading=&#8221;default&#8221; max_width=&#8221;100%&#8221; max_width_mobile=&#8221;default&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;20&#8243; custom_height_phone=&#8221;0&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; text_align=&#8221;left&#8221;][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;2\/3&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]\n<h4>L\u2019olio extravergine di oliva: non un semplice condimento<\/h4>\n<p>In generale l\u2019olio \u00e8 ancora considerato come un semplice condimento. Un elemento complementare, di cui si sottovaluta non tanto il potenziale nutritivo quanto soprattutto quello sensoriale. Non la pensano cos\u00ec i nostri cugini spagnoli: in Spagna, per esempio, ci sono numerosi locali che gi\u00e0 offrono ai loro clienti selezioni di olio extra vergine di alta qualit\u00e0 da poter assaggiare come fossero un aperitivo abbinati al pane.<\/p>\n<p>Eppure qualcosa sta cambiando anche da noi. Nell\u2019ultimo anno la Pandemia ha fatto emergere una nuova attenzione per gli alimenti e in particolare per l\u2019olio di oliva (si parla di un\u00a0aumento dei consumi in Italia del 6%; fonte Assitol). Un\u2019attenzione che \u00e8 destinata a trasformare la semplice esigenza di consumo in voglia di riscoprire, attraverso il cibo e i suoi abbinamenti, anche tradizioni e territori.<\/p>\n<h4>Vignoli da anni affianca i professionisti dell\u2019Horeca in USA, proprio per aiutarli nella scelta degli oli di oliva pi\u00f9 indicati per valorizzare il proprio menu<\/h4>\n<p>Sicuramente far trovare sulla tavola, al posto di un anonimo olio di origine industriale, una bottiglia di olio evo di frantoio, da stappare al momento, significa far \u201cgustare\u201d al cliente sapori, profumi e fragranze. Questi lo coinvolgeranno esattamente come in una degustazione di vino. Se poi quella stessa bottiglia la mettiamo a disposizione per l\u2019acquisto, avremo un cliente che torner\u00e0 da noi anche solo per ricomprare l\u2019olio.<\/p>\n<p>Leggi l&#8217;articolo completo de &#8220;La Gazzetta del Gusto&#8221; al link:<\/p>\n<p>https:\/\/www.gazzettadelgusto.it\/prodotti\/olio-evo-e-ristorazione-binomio-da-non-sottovalutare\/[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; 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