Frantoio di Portofino products are going to be displayed at Summer Fancy Food in New York thanks to the partnership with the biscottificio genovese Grondona. It will be a perfect time to connect with the specialized American customers, that will participate at this event, discovering the high quality of a product that is a perfect combination of tasty and healthy cuisine.
Frantoio di Portofino and Santagata products, in partenership with Lupi winehouse (Casalupi 1960) were in Budapest for the Sirah 2016, the most important Hungarian event for the food and beverage industry.
Frantoio products (Riserva, San Massimo, Selezione, DOP Riviera di Levante and Taggiasca), are specifically designed to satisfy refined and experts customers, able to recognize the high quality of the products.
In the same days we have assisted to the selection of the chefs for the world final in Lione of “Bocuse d’Or 2016”, the most prestigious cooking competition in the world.
First public presentation of the new brand Gastronomica, a company network focused on the promotion of high quality food products made in Liguria both in Italy and abroad.
During Cibus, the international food exhibition of Parma, Gastronomica has displayed the Frantoio Extra Virgin Olive Oil D.O.P. and Taggiasco, with Fresh Pesto Rossi and Coffee from Torrefazione Ronchese.
If it comes to Italian cuisine , among the peoples of the world that perhaps the love the most is the Russian people . Only the city of Moscow seems to balance a number of Italian and Italian chef restaurants to half of all existing ones from us :
Russian Voice / Because Russians love so much Italians .
The oil of Frantoio Portofino is present in the Russian market for about 5 years which is a popular ingredient for genuine and traditional dishes but also a popular condiment in accompaniment of simple dishes such as vegetable salads , tomato and mozzarella , bruschetta delicate .
Here is the article published in the Russian magazine ” Italy- Made in Italy ” and dedicated to the Frantoio Portofino .
4 gallette genovesi (crispy bread croutons) seasoned with Santagata Extra virgin Olive oil, vinegar, water – 200 g zucchini – 200 g carrots – 1/4 cauliflower – 2 celery sticks – 200 g cherry tomatoes – 2 hard-boiled eggs – 500 g tenderloin of seabass or hake – 300 g boiled shrimps.
boil separately all the vegetables sliced in small pieces. Boil and bone the tenderloin of fish. Whirl the ingredients of the sauce seasoning at taste and give the right compactness adding Santagata extra virgin olive oil. Compose the Cappon magro in pan, alternating layers of crispy bread with vegetables, fish and green sauce. Plate on dish decorated with hard-boiled eggs, cherry tomatoes, shrimps, mosciame and seasoned with Santagata extra virgin olive oil.
1 bunch of parsley – 100 g pine nuts – 50 g salt capers washed – 50 g pickled cucumbers – 1 cloves of garlic – 2 loafs seasoned and squeezed in extra virgin olive oil and vinegar – salt.
Boil the octopus for 1 hour. In a sauté pan, lightly brown the garlic with Frantoio Portofino Selezione extra virgin olive oil. Stir in the diced tomatoes and then the octopus, let cook for 40 minutes drizzling with white wine.
Prepare the polenta with the squid ink and arrange a circular layer on the serving plate.
Top with the octopus in guazzetto.
Genoa Pesto World Championship is an event related to the food and wine Italian scene, organized by the cultural association Palatifini, that takes place once every two years at Palazzo Ducale, historical and prestigious abode of the ancient Republic of Genoa.
The event engages thousands of people not only through the final challenge (100 competitors from all over the world, 30 judges, national and international journalists and bloggers) but through a chain of side events between the editions organized in Italy and abroad, as preliminary competitions, exhibitions, in-depth seminars on the food culture and various contests as cartoons, photography or design.
An interesting and complex event, aimed to a worldwide audience, because through Pesto we can spot history, arts and above all, the quality of life. There is a new model of economy and a hope for a brighter future. Pesto Championship supporters, as Frantoio di Portofino, share the high purpose of cultural endorsement and promotion of the good lore that influence our life.
The challenge was won by Italians but also foreigners. The last edition, last 16 of April, Alessandra Fasce, young assistant cook in a Fontanegli, typical hamlet of Genoa outskirt, was the winner. The championship had 22 competitors from out of Italy, the furthest was coming from New Zealand. But the true winner of the competition is Pesto, a healthy and natural sauce. And obviously the local quality ingredients as extra virgin olive oil.