Garda DOP oil, Informations, Informations
AN OLIVE CAMPAIGN: BEHIND THE SCENE
A photo-story to sum up the 2015 campaign through the pictures took by the members of the Consortium Garda DOP Oil.
Oil Garda Dop’s comeback: a short time ago we talked about the expectations on the 2015 olive campaign using optimistic words that announced a “greater quantity of olives compared to 2014” and, above all, “quality guaranteed”. Here we are, then, to recount just this campaign: in order to do it, nothing better than a few snapshots taken directly by Garda’s growers describing their work and its stages; methods and tools which, across Garda’s territory, combine tradition with modern technologies. Let’s start from the beginning, the symbol of this work: the plastic net which, lying on the ground under the trees, collect the fallen olives. Read More
Informations
OLIVE OIL BETWEEN SACRED AND PROFANE
The history of olive oil in the Middle Ages is closely bound to Church and religions. Used during religious services, it was to much expansive to reach everybody’s table.
The olive tree in the Middle Ages and liturgy. Our olive-growing tradition has never been
as related to religion as it was during that time. If indeed oil represented the main seasoning, in the High Middle Ages things do change. From a food use, oil switches to a usage related to liturgical purposes. In the Padan Plain area, seasonings such as pig fat and lard are preferred – except for Lent – while olive oil is the fundamental element to all the Sacraments of the Church. From baptism to confirmation, including anointing of the sick. Read More
Events
Menu Pesce di Lago: the culinary roadshow
The olive oil Garda PDO protagonist at the roadshow Menu Pesce di Lago.
It kicks off on September 5 the culinary roadshow Menu Pesce di Lago, which runs until 18 December 2015 among the restaurants in the Brescia side of Lake Garda. An event sponsored by our Consortium and the Strada dei Vini e dei sapori del del Garda, in collaboration with the organizing committee of the “Valtenesi con Guso”.
The roadshow is planning a calendar of 17 dinners in the restaurants of Brescia. Each evening will have as guests mills and wineries of the lake. In the menu there will then fish these waters as whitefish, pike lake whitefish accompanied the oil Garda PDO and the wines of the Brescia side of the lake.
Water is the common denominator of these evenings. In keeping with the theme of the Expo, “Feeding the Planet,” the lake, with its Mediterranean climate and glacial hills around, he tells this territory and its products declined in the themes of sustainability and consumption of local ingredients.
All parties, except the first, will be on Friday night at the unified cost 30 €. Contact the restaurants to subscribe.
Event schedule:
5 settembre
Ristorante Tana del Gufo – Lonato del Garda
11 settembre
Ristorante Il Fattore – Desenzano del Garda
18 settembre
La cascina del Ritrovo – Lonato del Garda
25 settembre
Ristorante Al Braciere – Sirmione
2 ottobre
Ristorante Antica Cascina San Zago – Salò
9 ottobre
Ristorante
Il Lorenzaccio – Brescia
16 ottobre
Ristorante Osteria dei Poeti – Manerba del Garda
23 ottobre
Osteria La Miniera – Gardola di Tignale
23 ottobre
Osteria La Frasca – Desenzano del Garda
30 ottobre
Ristorante Il Giglio – Gardone Riviera
6 novembre
Ristorante Fenil Conter – Pozzolengo
13 novembre
Ristorante Vineria Il Gusto – Manerba del Garda
20 novembre
Ristorante Cascina Capuzza – San Martino della Battaglia
27 novembre
Osteria Tirabusù – Salò
4 dicembre
Trattoria Il Fiore – Desenzano del Garda
11 dicembre
Osteria della Cantina Villa Pasini – Raffa di Puegnago sul Garda
18 dicembre
Ristorante Sostaga – Gargnago
Events
Verona Olive Oil Contest, awards for the extravirgin oils of the province of Verona
On 24 June 2015, at the Dogana Veneta of Lazise, there was the award giving of Verona Olive Oil Contest, the first contest announced by the primo concorso indetto dalla Verona Chamber of Commerce dedicated to the oil world. Read More
News, News, News, News, News, News, Recipes
Crunchy Cannoli with grana mousse, Badoere IGP asparagus or Cimadolmo IGP and Garda DOP olive oil zabaione Extra Virgin
Chef Isidoro Consolini’s recipe Ingredients for 4 people: 2 layers of brik pastry 800 g of green asparagus Badoere IGP or Cimadolmo IGP 1 slice of garlic Read More
