Archivio mensile:luglio 2019

armonia

Armonia Competition – Southern Hemisphere

Enrollments for producers of the Southern Hemisphere are NOW open!

South America – South Africa – New Zealand – Australia

Armonia Trophy is the first and only Olive Oil Competition that encourages restaurateurs, caterers, chefs and young chefs, foodbloggers enthusiasts and consumers to expand their knowledge about the “EVOO of Excellence” and the new “alternative use” for increasing consumption in the kitchen and on the table.

Aims of the contest are:

  • to encourage olive oil producers and processors to strive to improve their quality, to promote excellence in extra virgin olive oil and the appreciation of its health and nutrition benefits in the kitchen and on the plate;
  • rewarding with awards and prizes the best olive oil producers in all the world, with the aim of promoting and increasing knowledge of Extravirgin Olive Oil and consumption in their local markets;
  • to promote the study and the knowledge of olive oil quality, classification and new “alternative” techniques for restaurant kitchen, table and bakery use.
  • A competition that guarantees the anonymity of the participants, the impartiality of the evaluation and that favors the promotion, the knowledge of oil of quality and the “alternative uses” in restaurants and in general in the kitchen.

 

Download rules and application form – ENG

Download rules and application form – ESP

Completed application forms and samples should be received no later than: September, 30th 2019

collage_artisancharcuterie

Italian Artisan Charcuterie Course: from farm to fork

Course on the craft of preparing pork meat for the production of Italian Salumi

14th – 15th – 16th October 2019

only 8 PLACES AVAILABLE

Download complete program and application form

A week dedicated to discovering the secrets of rearing, butchering and artisan curing of pork meats, that has made the Italian Salumi tradition a success.

This is an excellent opportunity to learn hands on, the art of preparing and transforming pork meat into Prosciutto, Speck, Culatello, Salame and much more.

Each day’s program will cover the various stages of drying and maturing, including the evaluation of the noble mold and the comparison between natural and force seasoning and the slicing techniques for the catering service.

Download complete program and application form

More info

IRVEA Institute

ph. +39 0521 184 15 31 – fax +39 0521 148 0029 – mob. +39 346  541 9847 – +39 347 49 13 924 – E-mail: info@oliveoilacademy.org – segreteria@irvea.org