If quality is never an eventuality, but the fruit of knowledge, practice and awareness, in the gastronomic sector – and in particular in the choice of an extra virgin olive oil – knowing how to recognise excellence is a skill to be cultivated from the very beginning of one’s career. With this in mind, the three-year Ecceasia: Excellence of European Olive Growing in Asia programme is not limited to promotion, it is enriching its activities with training seminars dedicated to future chefs and beyond.

The next appointment is set for 3 December 2024, at 2.45pm (local time), at Piazza Italia, a historic centre of Italian language and culture in the Suginami-ku district of Tokyo. Organised in collaboration with the European Union, the seminar aims to bring cooking students, consumers and Made in Italy enthusiasts closer to the culture and quality of European PDO, PGI and BIO certified extra virgin olive oil.

Tokyo: an international hub for haute cuisine

In recent years, Tokyo has become a hub for haute cuisine and culinary experimentation, attracting chefs from all over the world. It is not surprising, therefore, that interest in extra virgin olive oil is growing rapidly. A valuable and versatile ingredient, EVO oil is prized not only for its unique flavour profile, but also for its nutritional benefits, perfectly in line with the Japanese philosophy of a balanced and healthy diet.

This event in Tokyo follows the success of the seminar held on 9 November at the La Mia Italia school, which was attended by sector operators, media and fans of Italian gastronomic culture.

A training course between tradition and innovation

The seminar, like the previous one, will be led by Francesco Puglia, an expert in the agri-food sector, who will guide participants on a journey through the history, production and tasting of EVO oil. After a video greeting by Nicola Di Noia, Director General of Unaprol, the following topics will be addressed:

• Origin and spread of the olive tree in the Mediterranean.
• Production processes and preservation of extra virgin olive oil.
• European certifications as a guarantee of quality and authenticity.
• Health benefits and introduction to sensory analysis.

Participants will also have the opportunity to taste three selected oils, because while theory is fundamental to understanding the characteristics and value of an extra virgin oil, it is through the practice of tasting that this knowledge is transformed into sensory competence.

• Hurticinum: light and harmonious profile.
• Peranzana Medium Fruity: balanced and complex bouquet.
• Denocciolato Coratina: intense and persistent, ideal for structured dishes.

With this seminar, the Ecceasia project, in collaboration with Unaprol and CAP, aims to spread the culture of extra virgin olive oil in Japan and Taiwan, offering students and professionals the tools to enhance a product that is increasingly recognised as an essential element in cuisines all over the world.