Venerdì 26 settembre 2008
GIANNI STORNELLO. TORINO
Pescare nella tradizione, usare le moderne tecnologie e lanciare un nuovo-antico prodotto agroalimentare. Questa e' la formula scelta da MATTIA PARIANI, nel cuore delle Langhe, per ricreare un olio di nocciole molto apprezzato dall'alta cucina. «In Piemonte, fino a sessant'anni fa - dice PARIANI - era normale per i contadini fare olio di nocciola con piccoli torchi, perche' le olive erano troppo care. Poi, col tempo, la pratica si e' persa». L'iniziatva nasce nel 2002 dalla collaborazione con l'Universita' di Torino, e in particolare con i professori Gerbi wedge and the College 'of Agriculture, following a project called "Leader Plus European Union. Today, the laboratories to make the hazelnut oil are Cortemilia. Here the hazelnut 'Tonda Gentile delle Langhe', recognized as the best in the world for its quality 'organoleptic, is cold-pressed, with an innovative technology designed to School' of Agriculture of Turin. A serving of nuts are toasted before pressing, to give the final product a high richness of flavor and a distinctive smell. The rest is roasted raw nuts to preserve polyphenols, increasing the stability 'of the product and the nutritional values, with high intakes of vitamins and proteins. "We are talking about a product almost unknown to the world - says Professor Vincenzo Gerbi - it can only be made in France, where, however, is extracted with solvents, at the expense of quality ', and in the rare cases where it is cold extracted, are used hazelnuts quality 'less with less sophisticated technologies than those used in Cortemilia. To publicize its oil Mattia Pariani and 'Slow Food in touch with and some cooking schools that are experimenting and have expressed positive evaluations. "In any case - states with confidence Pariani - we place ourselves at the top of the pyramid of edible oils for fine quality and pleasure." In addition to Italy in the hazelnut oil is being tested abroad from internationally renowned chefs such as Mario Frittoli (Luxor, Tokyo), Christophe Bellanca (Le Cirque, New York) and also in associations and clubs to gourmet. Cosi 'and as' commenced exports in some countries such as Japan, Germany, Russia.
| Publication: | THE PRESS, NATIONAL p.27 | |
| Section: | Agriculture | |
| Author: | Stornello GIANNI |
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