The oil according… Walter Ferretto 7 Febbraio 2014 – Posted in: . ENGLISH TEXT
“It has been many years since I directed my kitchen towards Extra-virgin olive oil, on the heels of a change that has now been in place since the early 1990s: even in the North the food philosophy is increasingly geared towards a lighter cuisine with less animal fats. Today the client appreciates, sometimes requests, a high-quality olive oil and this is also thanks to a greater awareness on our part as chefs towards this healthy, tasty and beneficial product. So, even a simple battuta di Fassona drizzled with quality oil becomes an amazing meeting of taste and simplicity. Our clientele is loyal and expects to rediscover that flavour in our dishes. For years now, my cuisine has been geared towards a healthier, lower fat path, avoiding the first condiments, those that were available in the past and the present in the territory. I use Extra-virgin olive oil because it offers a bouquet and aroma that enriches a dish and doesn’t overpower the other flavours”.