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Magazine EN Products Gourmet products Recipes Contacts Sitemap At home Cookie Policy Retail Informativa sulla privacy Pagine Interne Sitemap Search Locator Products Products Chefs and restaurateurs Chefs and restaurateurs Magazine Magazine News San Patrignano hosts the congress of Jeunes Restaurateurs – Italy I Dedicati interpreted by Giancarlo Perbellini Magazine - News Olitalia supports CheftoChef and Centomani di questa terra Pizzolivm lands in Brazil together with AVPN Olitalia at the City of Pizza event with Witaly for the Emerging chef and Emerging pizza chef Fritto Misto: Olitalia at the gastronomic festival dedicated to the tradition of frying JRE congress in Liegi: an occasion for reinforcing the link between Olitalia and the most important international association of chefs 21st edition of the Bartolomeo Scappi Competition Olitalia’s Nocellara Monocultivar Extra Virgin Olive Oil was awarded at the London International Olive Oil Competitions (LIOOC 2019) Pizzolivm: now true pizza has its own extra virgin olive oil Olitalia’s special oils “i Dedicati”: the protagonists of the congress Identità Golose held in Milan Olitalia’s Evoloso at the technical symposium of AMPI Plastic no more: Olitalia renews its commitment to the protection of the environment I Dedicati: each extra virgin olive oil to their own dish The first guaranteed 100% Italian sunflower oil arrives Olitalia doubles its presence in New York on the occasion of Summer Fancy Food Olitalia in Taiwan with chef Luigi Taglienti from the Michelin star restaurant Lume Spessore: 50 chefs and pizza chefs together in Torriana Extra virgin olive oil becomes an ingredient: an Olitalia and JRE event with chef Davide Botta True Neapolitan Pizza Olympics: also Olitalia in Naples with Pizzolivm and Frienn Olitalia awards the best pizza chef, the best fried food and the best pizzeria in Japan during the award cerimony of 50TopPizza in Naples Products: an all new packaging for Olitalia’s Monocultivar Festa a Vico: Olitalia with Gennaro Esposito and the great chefs from Italy Olitalia on the racetrack at Mugello with Pasquale Torrente Emergente Sala Award 2019 in Siena and Naples Promotion of gastronomic Italy during an educational day at Olitalia 50 Top Pizza: the collaboration with Olitalia is renewed MySocialRecipe: the collaboration between Olitalia and the international contest #pizzAward continues Alimentalamente: the appointments dedicated to food education for children are back Olitalia and 100 years of Anuga I Dedicati and Frienn at New York on the occasion of Identità Golose Olitalia in Paestum on the occasion of the LSDM Congress ‘Nnumari: Olitalia at Pino Cuttaia’s event Villaggio Coldiretti: Olitalia stops off in Bologna Olitalia sponsor of the Festival of Good Living in Forlì Olitalia in Vicenza with chef Renato Rizzardi on the occasion of Cosmofood Frienn and the I Dedicati protagonists in Basel Olitalia supports the Emerging Chef, Emerging Pizza Chef and Emerging Front of House awards Olitalia at the centre of the bakery world The I Dedicati and Frienn protagonists in Florence with Leonardo Romanelli and Pasquale Torrente Olitalia and chef Moreno Cedroni spreading the word of high-end Italian cuisine throughout the world A new image for Olitalia, a new website and new social media Olitalia’s communication strategy to increase brand awareness Olitalia's Sales & Marketing Director is the protagonist of the TV programme “Oggi Parliamo di” aired on Teleromagna Olitalia renews the agreement with Coldiretti for its 100% Italian sunflower oil Olitalia, one of the guest stars in the third edition of the forum on olive oil and the catering industry Associazione Verace Pizza Napoletana hand in hand with Olitalia Olitalia lands on TV in the programme “Mica pizza e Fichi” The new Olitalia e-shop is online Olitalia's first TV campaign lands in Taiwan “5 Grappoli invecchiato" Balsamic Vinegar of Modena PGI retains its status as an Italian product of excellence Olitalia launches its first TV advertising campaign in Italy Olitalia is the favourite brand of Italian chefs Olitalia is glad to introduce you to the Masters of Deep-Frying. Recipes Pistachio and chestnut crusted tuna Mesclun with figs, mushrooms, cashews and mint Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin Olive Oil, mussels and confit cherry tomatoes Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion Petits pois purée with asparagus crudités and baccalà cooked in Terra di Bari P.D.O. Extra Virgin Olive Oil with rosemary-flavoured croutons Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil Grilled Podolica chop, toasted Trecchina bread with sautéed turnip tops and Toscano P.G.I extra virgin olive oil Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented raspberry sauce and avocado pearls and mint Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips Mild Baccalà Mosaic of Baccalà and sweet horn Baccalà, oil and mushrooms Baccalà, prickly pears, porcini mushrooms and orange Codfish in three different preservations, celeriac and celery garum Baccalà, tomatoes and lemon Deep-fried pizza with cherries from Campi Flegrei Codfish and potato croquettes Adriatic smoked shrimp tartare with aromatic herbs of Učka, beet chips, emulsion of seaweed and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish, powdered oil and orange caviar Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce Spelt salad with tuscan Pecorino cheese Braised tofu Cuttlefish, red prawn and seawater dumplings Oil and apricot sbrisolona Mela V’Olio - Apples and oil Squid, peas and sautéed spicy cherry tomatoes Frittata with spring onions, courgettes and mint Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia Potato rosti with rosemary and Extra Virgin Olive Oil Il Tradizionale Battered chicken nuggets with turmeric Puff pastry sandwich with angus beef carpaccio, slivered mushrooms and pecorino Roasted calamari curls seasoned with lime and chili pepper Filet of cod coated in pistachios Bavarian cream with Olitalia Monocultivar Taggiasca Extra Virgin Olive Oil and cherries tossed with basil Baccalà “like a pizza marinara” Genoa-style trofie with pesto Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil Pike in Gardesana Tartare of peas with Tropea onion and Tuscan pecorino We’re fried! Loveknot Tortellini Liquid bruschetta with Olitalia Oro 100% Italian Oil Prawns with Olitalia Rosemary-Flavored Oil and herbs Tagliolini with Olitalia Oro 100% Italian Oil and black garlic, on sweet pepper cream Macaroons with olive oil, mango and chili pepper oil Deep-fried courgette flowers by Pasquale Torrente Monkfish in crunchy tempura with fig compote Gourmet salmon pizza Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena Lake carpione with Olitalia I.G.P. balsamic vinegar Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns Rice Sfinci Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar Filet of beef with almonds and “5 Grappoli” I.G.P. balsamic vinegar of Modena Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch Flatbread with Olitalia 100% Italian extra virgin olive oil Stroncatura pasta with lentil flour and sea urchins Crescents fried with Andriese burrata Puffed quinoa chips and salt cod mayonnaise “Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling Mackerel in cooking oil, sweet and sour onion, vegetable spaghetti with powdered oil Montanara (heart shape!) By Pasquale Torrente Pasquale Torrente’s Fried Anchovies Filet of beef with licorice, puntarella and Tropea onions Spaghetto quadrato with bread sauce and clams, endive and bottarga Cuttlefish, red prawn and seawater dumplings Octopus cooked at low temperature with its vegetables Magazine - Recipes Zeppole by Pasquale Torrente Bouquet of mixed leaf lettuce with pomegranate pearls, crunchy filets of speck and walnuts Spaghettoni di Gragnano with clams, roasted grape tomatoes and bread crumbs Cold spaghetti with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta, pecorino, spearmint and mandarin orange Prodotti Innovativi Innovative products Extra virgin oil and olive oil Extra virgin oil and olive oil "Il Tradizionale" "100% Italian Selezione Oro" "Verdenso" unfiltered Organic extra virgin olive oil “I Dedicati” Special for Meat “I Dedicati” Special for Fish “I Dedicati” Special for Pasta “I Dedicati” Special for Vegetables “I Dedicati” Special for Pizza Toscano PGI Terra di Bari PDO Sicilia PGI Garlic-flavoured Lemon-flavoured Basil-flavoured Truffle-flavoured Porcini mushrooms-flavoured Oregano-flavoured Garlic & Chilli pepper-flavoured Rosemary-flavoured Chilli pepper-flavoured Olive oil Frying products Frying products Frienn Fridòr Frienn Frying products Frigoloso Fridòr Seeds oil Seeds oil Sunflower oil Grapeseed oil Rice Bran oil Peanut oil Corn oil Organic Sunflower oil Grapeseed oil Sunflower oil Seeds oil Peanut oil Corn oil Soybean oil Mixed seed oil Blended oil Olio d'oliva Olio di oliva Olio d'Oliva Kitchen products Kitchen Products Contacts Contacts Contacts Company Company Table products Table Products Extra virgin olive oil Extra virgin olive oil Extra Virgin Olive oil Toscano PGI Terra di Bari PDO Sicilia PGI Monocultivar Nocellara Monocultivar Ogliarola Monocultivar Frantoio Monocultivar Taggiasca Pizzolivm Extra Virgin Olive Oil Extra virgin olive oil 100% Italian extra virgin olive oil Organic extra virgin olive oil “i Dedicati” Special for Fish “i Dedicati” Special for Meat “I Dedicati” Special for Vegetables “I Dedicati” Special for Pasta Pizzolivm Evoloso Vinegars White wine vinegar Wine vinegar Chardonnay Vinegars Wine vinegar Pinot Wine vinegar Chianti Balsamic vinegar of Modena PGI Balsamic vinegar of Modena PGI - 1 Grape Balsamic Vinegar of Modena PGI Balsamic vinegar of Modena PGI - 5 Grapes Collaborations Collaborations Olive oil Olive oil Olive oil Olive pomace oil Vinegar, balsamic and glaze Vinegar, balsamic and glaze Red wine vinegar White wine vinegar Balsamic vinegar of Modena PGI Balsamic glaze - Classic Red wine vinegar White wine vinegar Vinegars, balsamic and glaze Wine vinegar Chardonnay Wine vinegar Pinot Wine vinegar Chianti Apple vinegar Organic apple vinegar White condiment Balsamic vinegar of Modena PGI - 1 Grape Balsamic vinegar of Modena PGI - 3 Grapes Balsamic vinegar of Modena PGI - 5 Grapes Balsamic glaze - Classic Balsamic glaze - Chilli Pepper Balsamic glaze - Truffle Balsamic glaze - Strawberry Olive pomace oil Olive pomace oil Olive pomace oil Flavoured Flavoured extra virgin olive oils Garlic-flavoured Lemon-flavoured Basil-flavoured Truffle-flavoured Porcini mushrooms-flavoured Oregano-flavoured Garlic & Chilli pepper-flavoured Rosemary-flavoured Chilli pepper-flavoured I Dedicati I Dedicati - specialized oil “I Dedicati” Gourmet Special for Meat “I Dedicati” Gourmet Special for Vegetables “I Dedicati” Gourmet Special for Fish “I Dedicati” Gourmet Special for Pasta Plastic no more Plastic no more Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia At home Products Gourmet Products Recipes Contacts Chefs and restaurateurs Kitchen Products Table Products Recipes Contacts Company Tradition Innovation Markets Collaborations Code Of Ethic ...From the website Magazine Locator Plastic No More Sustainability © 2019 - OLITALIA S.R.L. Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia - P.IVA e Cod.Fiscale: 01491110407 Privacy Cookies Sitemap