AIRO - International Association of Oil Restaurants - committed to spreading the culture of EVO oil, its correct use and the enhancement of its use in catering, is promoting a course from 30 August to 3 September 2021 in San Casciano in Val di Pesa for Frantoiano Technician aimed at producers of extra virgin olive oil, professionals in the olive sector and more generally to all people passionate about this precious food.
The course is structured in fourteen theoretical and practical lessons in order to provide a complete overview of the various aspects of managing an oil mill. We will talk about the mechanics of the mills, the management of the cultivars and their expression in the different types of oil that can derive from them, the management aspects related to certified oils, the HACCP standards and the SIAN register, the valorisation of by-products and the legislation for the trade. Furthermore, the fundamentals of the tasting technique transmitted through the tasting of virgin and extra virgin olive oils will be covered.
The AIRO course, which currently has more than 600 members including over 200 companies from all over the world and more than 70 restaurants, is divided into 14 frontal lessons (22 hours) with expert teachers and 3 outings to visit 3 different mills.
THE PROGRAM
August 30th (@Chianti Banca Auditorium, San Casciano in Val di Pesa, Florence)
Introduction to the course. (9.00-9.30) Filippo Falugiani (AIRO President)
I lesson (9.30-12.30) Teacher: Marco Scanu (Scanu Olivicultori srl)
1.Overview on the management of oil mills at an international level with description of the processing of an example cultivar.
2. Planning a new oil mill: considerations and critical points.
II lesson (14.00-16.00) Lecturer: Professor Enrico Cini (University of Florence)
1. The mechanics of crushers Part I: washing machine, stoner, crusher and kneaders.
III lesson (16.00-17.00) Lecturer: Marco Pampaloni (Head of Panel)
1. Introduction to the tasting technique, practical tasting tests with guided compilation of the COI form.
August 31th (@Chianti Banca Auditorium, San Casciano in Val di Pesa, Florence)
IV lesson (9:30-11:30) Lecturer: Pierpaolo Arca (Food Technologist and Head of Panel)
1. The mechanics of crushers Part II: description of the individual machines and their management: decanter, separator, filter. The storage and preservation of oil.
V lesson (11:30-12:30). Lecturer: Marta Mugelli (Torre Bianca Farm, AIRO)
1. Management of the SIAN telematic register.
sixth lesson (14-00). Lecturer: Marco Pampaloni (Panel Head) and Guido Testi (MORI-TEM Srl)
1.Guided visit to some representative mills in Tuscany and explanation of how they work: Mori Tem (Frantoio La Gramigna).
2. Tasting of the oils from the mill: advantages and criticalities of the oil produced.
1 Settembre (@Chianti Banca Auditorium, San Casciano in Val di Pesa, Florence)
VII lesson (9:30-12:30). Lecturer: Professor Maurizio Servili (University of Perugia)
1. Same cultivar, different oils.
Lunch at the Cruci mill
VIII lesson (14:00.17:00). Lecturer: Franco Pasquini (Panel Head) and Giacomo Costagli (Alfa Laval)
1.Guided visit to some representative mills in Tuscany and explanation of how they work: Alfalaval (Frantoio di Croci).
2. Tasting of the oils from the mill: advantages and criticalities of the oil produced.
September 2th (@Chianti Banca Auditorium, San Casciano in Val di Pesa, Florence)
IX lesson (9:30-12:30). Teacher: Barbara Alfei (ASSAM)
1. Monovarietal oils.
2. Pruning overview.
X lesson (14-00). Lecturer: Fiammetta Nizzi Grifi (Panel Head) and Beniamino Tripodi (Pieralisi)
1.Guided visit to some representative oil mills in Tuscany and explanation of how they work: Pieralisi.
2. Tasting of the oils from the mill: advantages and criticalities of the oil produced.
3 September 2021 (@Chianti Banca Auditorium, San Casciano in Val di Pesa, Florence)
Lesson XI (9:30-11:00). Lecturer: Fabio Bravi (Business Consultant in Public and Environmental Hygiene)
1. HACCP and environmental compliance in a nutshell.
Lesson XII (11am-00pm). Lecturer: Dr. Elisa Corneli (Agricultural biotechnologist, AIRO)
1. The enhancement of by-products of oil processing: new opportunities.
Lesson XIII (14-00). Teacher: Chiara Cherubini (Analytical Food)
1. The legislation for the trade of extra virgin olive oils.
2. The chemistry of the oil in the transformation process.
fourteenth lesson (16:00-17:30). Teachers: Matteo Mugelli (Torre Bianca Agricultural Company, AIRO) and Duccio Morozzo (Olive Bureau)
1. Comparison and open discussion with two expert technical millers.
Dinner and release of participation certificates (20.00 pm)
For more information: info@associazioneairo.com +39 320 0385445
