Frozen Oil, one of the protagonists of Frantoio Torretta’s Bar à Huile in Battipaglia (Salerno). The Aperitivi Dop by Maria Provenza and barman Jan Bruno Di Giacomo also include “oily” versions of Spritz, Molito and Frozen Oil Radicchio. Next event on Sunday 30th June
Dress rehearsals for the summer: imagine a hot summer night refreshed by a pleasant breeze, among trees and flowers, with finger food recipes created by a young starred chef and a glass of Molito. Indeed, this is not a typo, but one of the olive oil based cocktails that are going te be the protagonists of Frantoio Torretta’s Bar à Huile in Battipaglia. The trees mentioned above are in fact olive trees, and the tables are made using ancient millstones and other farm tools.
After last year’s success, and the 2013 preview given on the occasion of Strade della Mozzarella, the Aperitivi Dop are back, once again, in Maria Provenza’s oil mill. And this time, on top of the olive oil cocktails created by barman Jan Bruno Di Giacomo – among which are “oily” versions of Spritz and Mojito or Frozen Oil Radicchio (radicchio, dop extra virgin olive oil, lemon juice, sugar syrup and ice) – there will also be the finger food created by Vitantonio Lombardo (Locanda Severino in Caggiano) and Olio Taste, a space where guests will be able to test their olive oil tasting skills. «I wanted to find a unexpected way of talking about extra virgin olive oil, offering it in a more original way so that people can perceive it differently» says Maria Provenza, who inherited the old family oil mill founded by her grandfather in 1960.
Themes and characteristics linked to extra virgin olive oil, told by Luciana Squadrilli
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing