The Agronomist Caramel Buttazzo, "Knowledge of flavors: the universe of olive oil. Quality health and taste tests "
Antonio Bruno *
In this note the first information received during the workshop "Knowledge of flavors: the universe of olive oil. Quality health and taste tests "which took place Saturday, November 27, 2010 at Tricase. The Agronomist Caramel Buttazzo explained what the oil in a Protected Designation of Origin acronym DOP Terra d'Otranto, a brand established by the European Union EU
When you know you can not stop a person the first impression. A round face with a pair of glasses and a smile topped off with a sly and seductive voice has been meeting with my colleague Agronomist Buttazzo Carmelo Nino said.
But until yesterday I had never heard report on the olive and olive oil, yet we are connected to both the profession is because both of Councilors of the Order of Lecce. We are both editors of the TV broadcast of the Order at that place and I tried to steal a valuable note on the olive and olive oil. Nino but I did not wanted to, out of shame, scruples, who knows what perfectionism means a daily commitment to the profession and to the territory. Nino is this, is scrupulous professional ethics and competence. Well that's what we all should become Doctors of Agronomy and Doctors of Forestry!
Then the wonder of a telephone call to tell me not to be able to go to a meeting where I had to replace it means that Saturday, November 27, 2010 in Tricase would speak and olive oil.
And 'Saturday, I call and I'll see you at the bar near Trentino to leave for Tricase. I also get in his car with another colleague and my fellow countryman Gianni Lezzi expert taster of oil, in short, a surprise after the other, but no time to ask and go!
It's called FOREMA or voices, looks, tastes and rural and marine routes of the South Salento the initiative is at 18.30 at Saletta LAG "Capo S. Maria di Leuca "to the Palais des Princes Gallon.
The workshop's theme is "Knowledge of flavors: the universe of olive oil. Quality health and taste tests, "I read in the brochure that will discuss the Agronomist Caramel Buttazzo, an expert in olive oil extraction, the Agricultural Expert John Lezzi, professional tasters and Dr. Stefania Leone, biologist and nutritionist.
Workshop Do you know what? No? Then you write me, means laboratory, workshop. I have been in this beautiful and well furnished and cozy lab, participating intensely, I came to tears. Do not you believe it? I know! You are suspicious and I understand. I ask that you continue to read this because I'll explain later.
Are given the word that stands up to Nino, rummages in her purse, puts out his identity card and says that that is the tool we have to identify a person. Then he asks us if we know an instrument similar to an identity card that is able to identify the olive oil from Salento Lecce. Silence in the room. And here's a brand that puts out yellow and red oil which is a Protected Designation of Origin acronym DOP Terra d'Otranto, a brand established by the European Union EU I can boast only oils certified by the origins and fulfilling a particular specification. Nino said that the choice of colors we were also lucky because the yellow and red are the colors of the province of Lecce as well as being top of the football team of which Nino is fanatical fans.
In this EU label is also associated with the mark of the Consortium for the Protection of extra virgin olive oil DOP Terra d'Otranto, a beautiful brand that represents one of the 57 coastal towers erected in the Spanish period, the beginning of the sixteenth century by Charles V on both coasts of salenro Lecce, San Cataldo (Adriatic Sea) in Porto Cesareo (Ionian Sea), to detect prey in the distance the enemy, the Turks and pirates mainly those who were preparing to pounce. In fact, we explained that the Consortium has in its statutes the role of protection and oversight of the DOP Terra d'Otranto.
Consumers in general should know that the DOP and the logo of the consortium, extra virgin olive oil dop Terra d'Otranto associated with the product to a territory, the Terra d'Otranto in which there is also the Salento Lecce.
The question is does the Agronomist Caramel Buttazzo Salento in Lecce is whether we can make high quality olive oil. We are all aware that there is a widespread opinion on the quality of olive oil from Tuscany, Umbria and Lake Garda, or Sicilian, but it is not for the oil instead of Salento in Lecce.
We have a priceless heritage of monumental old trees that arouse admiration and wonder, but all this is often not connected with the quality.
If you have the curiosity and perseverance to follow if you're one of 60 thousand owners of a grove of Salento, Lecce, reading the notes of the interview the next Agronomist Buttazzo Carmelo Nino said then you will understand how to make a good oil. But that's another story.