Puglian olive oil captivates Dubai: a culinary experience to savor

In the United Arab Emirates Italy plays a pivotal role, particularly in the premium segment, where we are the undisputed leaders. On November 21, Gambero Rosso has orchestrated a splendid event under the auspices of the Radici Virtuose initiative on November 21st, serving as an exquisite extension of the beloved Notte Italiana, a culinary celebration that has delighted the palates of Dubai residents for years. The enchanting setting was Luigia, nestled within the luxurious Rixos Premium Hotel—one of Dubai’s finest Italian dining establishments, renowned for its elegant and authentic Mediterranean cuisine crafted from top-tier Italian ingredients.

In this captivating atmosphere, a select audience of industry specialists and communicators gathered as journalist Marco Sabellico, a connoisseur of flavors, led a masterclass that illuminated the unique qualities of Puglian extra virgin olive oil, which accounts for a remarkable 60% of Italy’s production. The session embarked on a fascinating journey through the history of olive oil production, delving into the myriad varieties, extraction methods, and health benefits of this exquisite product. Participants were treated to an exploration of the diverse cultivars and their culinary applications.

The discourse also ventured into contemporary issues, addressing the challenges posed by Xylella Fastidiosa and the evolving agricultural landscape of Puglia. The session highlighted the innovative responses that Puglian olive growers are embracing in the face of these challenges, culminating in a thoughtful examination of the future outlook for Puglia’s olive oil industry. This event was not just a celebration of gastronomy but a profound reflection on tradition, resilience, and the rich tapestry of Italian culture.

But this was only a part of the event: the most anticipated moment was the tasting of five Puglian extra virgin olive oils, all derived from the Coratina cultivar, which truly captivated the attendees. Introduced to the methodology of olive oil tasting, participants had the opportunity to savor the finest selections from five distinguished producers: Pantaleo, Guglielmi, Le Quattro Contrade, Di Martino, and Le Ferre - each showcasing its unique territorial characteristics, extraction techniques, and distinctive flavor profiles.

To complement this rich program, Chef Alessandro De Carlini of Luigia, under the meticulous guidance of director Mario Sacco, crafted a special five-course menu, with a drizzle of the oils tasted serving as the “final touch” for each dish. The savory ricotta and asparagus bignè was paired with the oil from Le Quattro Contrade, while the tartare of red shrimp from Mazara, accompanied by burrata, was matched with Guglielmi’s oil. The tagliolini with Grana fondue and raw asparagus harmonized beautifully with the Coratina from Le Ferre, and finally, the herb-crusted lamb saddle was elevated by Di Martino’s oil.

A delightful surprise was the pairing of an extra virgin olive oil with dessert; in this case, a chocolate bar, cream, and strawberry sorbet was transformed by a touch of Nicola Pantaleo’s Coratina EVO, adding a new dimension of flavor. “It was a beautiful experience,” said Roberta Cuttica, a business consultant with extensive experience in the Emirates. “It opened my eyes to new horizons in the use of Puglian extra virgin olive oil.” “Olive growing in Puglia offers endless surprises,” echoed Laura Zaccaria, an expert in agri-food commerce based in Riyadh, “and the quality level of the offerings remains exceptionally high. This is the key to its commercial success worldwide.”