The New York City presentation of the CNO program Traceability and High Quality of the Italian Extra Virgin Olive Oil, took place on January 13th at the Italian Culinary Academy on Broadway, within the exceptional context of the Launch of the International Day of Italian Cuisines. Terre del Sole traced extra virgin olive oils were among the protagonists of the event, together with some of the most prestigious brands of Italian foods and wines. The presentation of the program, however, had a special place in the agenda of the event, together with a unique lunch prepared by Guest Master Chef Paolo Monti, of Gaia Restaurant in Hong Kong, who came to New York especially for the event. The presentation and the lunch saw the presence of many journalists, food experts, importers and distributors. Among them were noted representatives of media such as the NYTimes, Starchefs, The New Yorker and Food and Wine magazines, and industry operators, as the importers Lou Di Palo and Louis Coluccio, food writers as Julia Della Croce, Francine Segan and Francesca D´Orazio Buonerba and itchefs-GVCI associates Odette Fada (Da Giovanni Rana restaurants), Paola Bottero, Ivan Beacco, Vincenzo Pezzilli, Pasqualino Barbasso, Marcello Russodivito and Andrea Della Gatta.
The presentation was introduced by Rosario Scarpato, Managing Editor of itchefs-gvci.com and Director of the International Day of Italian Cuisines. Then Claudio Di Rollo, CNO President, thanked the attendants and specially Dorothy Cann Hamilton (Directress of the Italian Culinary Academy) who hosted the event, and illustrated the CNO goals, particularly its commitment to the promotion of quality and authentic Italian Extra Virgin Olive Oil. Francesca Vaninni (CNO Communication´s Coordinator) explained how the CNO project for the Traceability and High Quality of Extra Virgin Olive Oil works, accompanied by Gaetano Potenzone (CNO Vice President). Cesare Casella, Dean of the Italian Culinary Academy, concluded the event stressing the importance of educating American consumers to Extra Virgin Olive oils of high quality, as the Terre del Sole ones, which chef Paolo Monti used to prepare his exquisite lunch.
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