L’olivo è la pianta che da sempre viene associata all’Umbria, alla bellezza del suo paesaggio, a tradizioni produttive, culturali e religiose secolari, ad una sana alimentazione ed ad un corretto stile di vita. L’olio e la straordinaria evocazione di questi messaggi saranno pertanto promossi dal Consorzio di tutela DOP Umbria in occasione di Expo 2015 “Nutrire il Pianeta Energia per la Vita”.
Inaugurando la nuova annata olivicola e sostenendo l’arrivo del nuovo olio, il Consorzio di tutela Olio DOP Umbria organizzerà, nell’ultimo weekend di ottobre 2015, un incoming tour in Italia per accogliere giornalisti di testate internazionali di rilievo con l’obiettivo di promuovere e divulgare la cultura dell’olio DOP Umbria attraverso un viaggio-racconto del nostro territorio, con un’incursione tra le bellezze storico artistiche che ne fanno da sfondo, dei paesaggi rurali, delle tipicità dei territori e delle genti, dei sapori dei nostri prodotti e della nostra cucina.
Il tour “La Fenice d’Oro”, infatti, approderà in Umbria, in un territorio ricco di storia, con i suoi borghi medievali, le sue bellezze artistiche, e i suoi paesaggi incontaminati. Saranno toccate mete ad alta vocazione olivicola come: il Lago Trasimeno e l’Isola Polvese concedendo ai giornalisti una battuta di pesca con i pescatori, Solomeo visitando il borgo recuperato dalla maestria di Brunello Cucinelli imprenditore del Cachemire, Assisi nota al mondo per la sua Basilica e per la figura di San Francesco, Spello col suo borgo incastonato tra gli uliveti, Foligno con i suoi palazzi storici e Spoleto meravigliosa cornice del celebre “Festival dei Due Mondi”.
The olive tree has always been associated with Umbria and the beauty of its landscapes, its traditional methods of production, its centuries-old religious and cultural traditions as well as with a healthy lifestyle. Olive oil and the extraordinary evocation of these messages will be promoted by the Umbria PDO Oil Consortium on the occasion of Expo Milano 2015 “Feeding the Planet Energy for Life.”
The Umbria PDO Olive Oil Consortium, on the occasion of this year’s new oil, is organizing a tour of Umbria for high-profile foreign journalists on the last weekend of October 2015 with the goal of promoting Umbrian PDO olive oil culture.
The tour will tell the story of our region and include excursions among the artistic and historical treasures of Umbria, its local people and customs, as well as the flavors of its traditional products and cuisine.
The “Golden Phoenix” tour will head to Umbria, a region rich in history, full of medieval towns, artistic treasures and untouched landscapes. We will visit places related to oil production such as Lake Trasimeno and Polvese Island, where we will fish with local fishermen; Solomeo, a town restored by cashmere entrepreneur Brunello Cucinelli; Assisi, world-renowned for its basilica and for the figure of St. Francis; Spello, a town nestled among olive groves; Foligno with its historic architecture; and Spoleto, the beautiful home of the “Festival of the Two Worlds.”
It will be a story of the places and the people who make Umbria unique in all over the world. It is a story of Umbria PDO extra virgin olive oil as told by the oil mills who have organized the various initiatives and events for international journalists who will discover how Umbria PDO olive oil is born out of both knowledge and innovation.
Un ringraziamento particolare ai frantoi/A special thanks to the oil mills : Le Mandrie di San Paolo, Frantoio di Spello uccd, Azienda Agraria Pandolfi Elmi, Azienda Agricola Le Due Torri, Frantoio Rinalducci, Azienda Agraria Clarici, Oleificio Sociale il Castello, Monini, Marfuga, Antico Frantoio Nunzi e Frantoio Gradassi.
I giornalisti/The journalists: Bernard Burtschy, Luigi Caricato, Laura Forno, Nobue Kikuchi, Mitsuyo Kitamura, Alessandra Moneti, Yuko Okuma, Elena Pouchkarskaia, Alma Torretta
Organizzazione evento: CabinaDiRegia
Video: Le Fucine art & media
BIOGRAFIE DEI GIORNALISTI
Bernard Burtschy – Francia
E’ il giornalista esperto di vino per Le Figaro e Figaro Magazine. Ha aperto un sito web specializzato nel vino, L’Avis du Vin. Scrive per numerose testate francesi e internazionali e ha contribuito alla realizzazione di numerosi libri e guide sul vino.
Luigi Caricato – Italia
Scrittore, giornalista, oleologo. Ha pubblicato numerosi volumi sull’olio d’oliva oltre ad un romanzo. Collabora con diverse testate giornalistiche italiane ed estere, con rubriche ed articoli. E’ fondatore, nonché direttore di OlioOfficina Magazine.
Laura Forno – Italia
Giornalista freelance a Condé Nast Italy, appassionata e specializzata nel food, scrive per Vanity Fair.
Mitsuyo Kitamura – Giappone
Giornalista freelance, scrive per numerosi giornali e riviste. Autrice di libri di cucina Mediterranea. Organizza tour gastronomici ed eventi culinari in Giappone sulla cucina Italiana ed è speaker in convegni sulla cultura del cibo.
Nobue Kikuchi – Giappone
Chef al ristorante Kikuchi (Yokohama).
Alessandra Moneti – Italia
Giornalista dell’agenzia ANSA di cui cura anche il canale web “Terra e Gusto”, è specializzata in agroalimentare. Coautrice di due pubblicazioni sulla cultura del cibo, fa parte dell’Associazione “Donne del Vino”.
Yuko Okuma – Giappone/Italia
Editrice e scrittrice. Specialista nel Food e dietista, scrittrice di due pubblicazioni sulla cultura del cibo italiano in lingua giapponese. Ha inaugurato quest’anno una casa edtrice Yuko Edizioni in Italia, che ha appena presentato un libro bilingue (italiano e inglese).
Elena Puchkarskaia – Russia
Elena Pouchkarskaia è inviata in Italia del quotidiano russo Kommersant, uno dei principali quotidiani politico-finanziari del paese. Scrive, oltre che per il quotidiano, per tre settimanali, una radio e una testata on-line. Collabora anche con diverse testate russe, italiane e francesi.
Alma Torretta – Belgio
Giornalista professionista, specializzata in enogastronomia e marketing del territorio, scrive per vinogusto.be, infoitalie.be, winenews.it, cronachedigusto.it. Collabora con l’Istituto italiano di Cultura e la Camera di Commercio Italo-Belga. Ha scritto per numerose guide ed è autore di diverse pubblicazioni sul vino e il cibo.
INTERVIEWS WITH THE OIL MILLS
LE MANDRIE DI SAN PAOLO
Interview with Alessandro Damiani
My name is Alessandro, and my family has had this agriturism since 1870. In the beginning it
was only a small family farm and then it grew until it became Le Mandrie. We’ve always been
connected to the land which we cultivate with pride. Our guiding philosophy is quality not
quantity. Our olives have an old history and our oil isn’t an industrial product, but rather it’s
made with respect for the land, the people and ourselves.
FRANTOIO SPELLO UCCD
Interview with Yury Amantini
My name is Yuri Amantini and I’m the director of Frantoio di Spello uccd. The mill was opened in
1947 and is made up of 500 partners who cultivate over 130,000 olive trees covering a surface
of 400 hectares in the Community of Spello and surrounding territories, at the feet of Mount
Subasio. The mill is equipped with modern technology for the production and distribution of the
finest olive oil. This excellence comes from a series of factors: the microclimate, the morphology
of the land, the constant care of the trees and the use of traditional methods of handpicking
olives when they have ripened perfectly. They are then crushed within 24 hours of picking.
AGRITURISMO LE DUE TORRI
Interview with Fabio Ciri
My name is Fabio Ciri and I’m the director of Le Due Torri, a biodynamic farm. The farm is the
product of 22 years of passionate dedication to the search for a new type of acriculture and is
also the seat of the Associazione Umbra per l’ Agricoltura Biodinamica. Our name comes from
the two medieval towers located in the heart of the farm and at the center of the Umbrian valley.
We cultivate over 100 hectares of arable plains, a vineyard of 6 hectares (with IGT white and
red “Umbria” grapes) and raise 230 Chianina cows. In the high hills, on the terraces built by
Benedictine monks in the year 1000 (650 meters in altitude) we have 15 hectares of olive
groves and black truffle.
PALAZZO PANDOLFI ELMI
Interview with Marco Pandolfi Elmi
My name is Marco Pandolfi Elmi and I am the director of the Pandolfi Elmi farm. Our farm is very
old and the origins of the Pandolfi Elmi family go back to the 12th century in Umbria. The oil
making tradition began in the 1500s as attested to by ancient oil jars with the imprint of our
family warehouse found on the site. Today the company is located in the center of Foligno,
along with our warehouse and offices, inside a beautiful historical building. The olive groves
which from which our oil is produced contain 3000 olive trees: half are centuriesold
and half were planted in the 1990s. Our philosophy derives from respect for Umbrian oil traditions, the rhythms of nature and organic farming methods.
AZIENDA AGRARIA CLARICI
Interview with Pietro Clarici
My name is Pietro Clarici and I am the director of the Azienda Agricola Clarici. The history of our
farm begins in the first half of the 19th century when Pietro Clarici (my grandfather?) began
cultivating olive trees in the hills east of Foligno, from Colpersico to the Abbey of Sassovivo. In
1874 he built a mill in the center of Foligno and today the modern oil mill is operative in the
same place the original one was 141 years ago. Our olives are prepared within 24 hours of
picking, in line with tradition. We organically farm 25,000 olive trees in the hills around Foligno,
mostly of the Moraiolo cultivar.
OLEIFICIO SOCIALE IL CASTELLO
Interview with Gianraffaele Tosti
My name is Gianraffaele Tosti and I am the director of the oil mill Il Castello. The mill began in
Foligno in the 1970s with the aim of uniting various smallscale producers in the area and carrying on ageold traditions. In recent years, with modern technology and respectful of tradition, we’ve begun to research the idea of absolute excellence. The IL CASTELLO brand was inaugurated to disseminate the quality and benefits of our olive oil. Our philosophy focuses on a quality product tied to the land which produced it.
Interview with Giovanni Rinalducci
My name is Giovanni and I am the director of Frantoio Rinalducci, an oil mill which has
been active since 1897 in the green heart of Umbria. We offer a highquality product, as an olive
oil should be. Our oil is prepared using cold extraction in two phases without adding water. We
use both conventional and organic cultivars typical of the area: frantoio, moraiolo and leccino.
The olives from our farm are selected and harvested at the beginning of the season when they
are still unripe in order to preserve the authentic fruity qualities of the oil.
Interview with Zefferino Monini
My name is Zefferino Monini and I am the director of Monini. Our history is an Italian
success story founded on tradition and high quality. It began in 1920 when Zefferino Monini
decided to follow his passion for extra virgin olive oil. Monini is one of the few large Italian
producers of extra virgin oil still run by the original family, Zefferino Monini, Jr. and Maria Flora
Monini. We follow strictly traditional methods of production passed down through the
generations. Moreover, our production facilities and control protocols are among the most
modern in use today and fully respect PDO standards of production.
Interview with Francesco Gradassi
My name is Francesco Gradassi and I am the director of the Marfuga oil mill. The company is
familyrun and follows centuriesold traditional metholds of cultivation. We are located in
Campello sul Clitunno in the town of Marfuga. Our philosophy is “small quantity, high quality.”
It’s easy to speak of excellence, but for us it has been a priority since the beginning. Before
modernizing our mill years ago, we thought about the quality of our product. Everything else
followed from that, including the first place prize at the Concorso Nazionale Ercole Olivario in
2013. Our secret? We believe in our origins and follow a tradition begun a few hundred years
ago, continuing to renew our facilities and offering a clear strategy of marketing and
Interview with Carlo Gradassi
My name is Carlo Gradassi and I am the director of the Gradassi oil mill. Our company has a
long history of growing olives on the rocky land around the medieval town of Campello sul
Clitunno. Following an old family tradition, we hand pick our olives with care and bring them to
the press, which was built in 1639. Here we produce one of the most spectacular extra virgin
olive oils in Umbria. Semplicity, authenticity and an incredible passion for the beautiful things in
life is our philosophy! We are very proud of our heritage and of the tradition which still
influences our methods of production.
ANTICO FRANTOIO NUNZI
Interview with Luca Nunzi
My name is Luca Nunzi and I am the director of the Antico Frantoio Nunzi. Our
family has been producing extra virgin olive oil since 1860. An experience of six generations,
passion and love for authentic quality products. We integrate tradition with the values of
innovation. In this way, traditional methods go hand in hand with the latest methods of working
the olives in a continuous cycle.Traditionally, the oil is extracted by pressing the olives: the
meat, after being crushed by the granite millstone, is spread on a filtering sheet and then
pressed. Using the modern method, however, the oil is extracted through a centrifugal separator
with a large coneshaped drum called a decanter rotating on a horizontal axis.