Franco Magliocchetti, from Rome, is the "Best Sommelier of Italy of Extra Virgin Olive Oil". The proclamation took place during a gala evening organized at the Hotel Rome Cavalieri by Bibenda the guide to extra virgin olive oils directed by Franco Maria Ricci, at the conclusion of the 12th Forum on the Culture of Extra Virgin Olive Oil. Magliocchetti was ranked first at the end of a long and rigorous selection which saw hundreds of Oil sommeliers from all regions of Italy compete, which narrowed down the candidates for the title to 14.
The last test was carried out during the Forum in three phases. A test of twenty questions on the world, history and culture of oil; blind taste and recognize 14 oleic cultivars; examine 12 extra virgin olive oils with different defects, guess them and describe them. An extremely severe test that Magliocchetti passed brilliantly.
The Oil Sommelier Courses were established in 2004 by Franco Maria Ricci on an idea by Luigi Veronelli.
“The cultivation of the olive tree and the production of oil – explains Feranco Maria Riocci – have always been the subject of great interest in our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow took a back seat. The task we made our own was precisely that of explaining and promoting sensory analysis by “generating” real experts in the field: the Sommeliers of Oil”.
Franco Magliocchetti manages in Rome in the heart of Trastevere, Buff, the first own-produced restaurant in the capital. All the ingredients that make up the dishes on the menu, from vegetables to meat and buffalo mozzarella, from fruit to legumes, come from the Calabrian company Favella, which has been manufacturing products since 1932 according to a controlled and ecological supply chain.
