It is a highly anticipated happening by German enthusiasts who crowded the Rheinterrasse on Saturday, February 15th, but wine was not the only star. A special guest of the event was the EVO oil from the Olio di Puglia IGP consortium, which received enthusiastic acclaim in the special corner dedicated to it. The success was anticipated the previous evening by a dinner that served as a true “laboratory” for pairing and exploring the olive oil landscape of Puglia.
The White Asparagus Cream with Balik Salmon dice found the perfect complement with the excellent blend of Coratina, Ogliarola Barese, and Peranzana from De Carlo
The evening took place at one of the city’s best restaurants, Piazza Saitta, an icon of Italian gastronomy in Düsseldorf. Giuseppe Saitta and his team, in collaboration with Gambero Rosso, created a fascinating journey of flavors that highlighted the uniqueness and characteristics of each of the oils from the six companies participating in the event.
The dinner was aimed at a very select group of industry and lifestyle communicators and was hosted by Marco Sabellico, a journalist from Gambero Rosso, who explained the characteristics, territory, history and current trends, extraction methods and peculiarities of the different labels and typical cultivars of Puglia. Thus, in the opening, on a delicious Bruschetta with tomato and Buffalo Mozzarella, it was the intense fruity note of the pure Coratina from Di Martino Agricultural Enterprises that provided the final touch.
The delicate marinated Sea Bass on a Lettuce heart was enhanced by the Mediterranean touch of the excellent Leccino monocultivar from Agricola Taurino, “The right oil… really makes a difference!” commented Denise Cézanne-Güttlich, editor-in-chief of Tutti i Sensi.
The White Asparagus Cream with Balik Salmon dice found the perfect complement with the excellent blend of Coratina, Ogliarola Barese, and Peranzana from De Carlo, which enhanced its finesse with its intense yet balanced vegetal tones and delicate final bitter note.
Then it was the turn of the pure Coratina from Guglielmi to add an extra touch of fragrance to the Gragnano Spaghetti with Pesto – “an excellent pairing – notes Kurt Zuckerman of Lifestyle – the aromas and saltiness of the pesto are enhanced by the decisive character and intense fruitiness of this oil.” Another pure Coratina, from Le 4 Contrade, amplified the Mediterranean aromas and the rich taste of the Veal Paillard with Garlic and Oregano with vegetables and arugula.
To close the evening on a high note, the surprising Rosemary Sorbet with Strawberry Salad, with a touch of EVO from Pantaleo’s Coratina, “rose to another taste level,” noted Klaus Feldkeller, taster for Kein Korkschmecker magazine. “Giuseppe Saitta outdid himself with this pairing!” was the general comment. In short, a great Italian evening in the heart of Germany, marked by great cuisine and the inimitable fragrances of the great EVO oils from Puglia IGP.
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