EVO oil and cheese tasting

As Italian, EVO oil is written in my culinary DNA, it is part of my culture.
In 2018 this passion went further, when I attended the Master “The extra-virgin olive oil sensory science and the culinary art”, the best way to deep dive into the subject and approach it in scientific way.

The EVO oil is not “just a fat” to cook food with. It is an ingredient with its own personality, to use to elevate a dish with a complex set of aromas and flavours. A bad oil can ruin a dish, a good one can make it divine!
And good, quality oil has only a name to me: extra-virgin olive oil.

During my sensory events I help consumers and companies to understand deeper EVO oil, to treat it well, to pair it with food, to shop it.

Write me for more info!

As a certificate cheese taster (first level ONAF), I can also help you in discovering the world of Italian cheese, to use it, to pair it and understand it.

Contact me to organise a cheese tasting.