Italian EVOO and Balsamic Vinegar - True Italian Taste

To access the recording of this awareness program, CLICK HERE

The third free awareness program of the series DISCOVER ITALY THROUGH ITS CULINARY TRADITIONS, organised by the IICCI and ALMA - The International School of Italian Cuisine as part of the project True Italian Taste was dedicated to the topic of Italian Extra Virgin Olive Oil and Balsamic Vinegar.

Olive groves dot the Italian landscape, resulting in uniquely biodiverse oils with roots spanning back in time. 

On the table,  they are often accompanied by Balsamic Vinegar, a product linked to a small production area with unique traditions. So different from each other, how have they become associated? Is this association always possible? What is that makes them so appealing  and unlike any other? Through an in depth look at their identities, the  module aims a shedding light the fundamental characteristics of each  product, shaped by diverse histories and necessities.

Through a careful study of the production and consumption and extra  virgin olive oil and Balsamic Vinegar, attendees were provided with the tools to better understand and enjoy these product’s intrinsic values and characteristics.

After the opening remarks by H. E. Stefania Costanza, Consul General of Italy in Mumbai and the introduction by Andrea Sinigaglia, General Manager of ALMA and Claudio Maffioletti CEO of the IICCI, ALMA chef Carlo Maria Ricci and Binita Debnath, ALMA Chef de Partie, took participants through the wonders of authentic Italian EVOO and Balsamic Vinegar, and the overwhelming varieties of ingredients and recipes