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Elaiologists, the New Coaches (vol.3): Gionni Pruneti

Gionni Pruneti: 'I would like to think that in the future we will be able to choose our EVOO in the restaurant and pay it as we do with wine'

Gionni Pruneti: "I would like to think that in the future we will be able to choose our EVOO in the restaurant and pay it as we do with wine"

2018/05/16 - We follow with this newsletter, a journey through the most important coaches and elaiologists in the world. The commitment to quality in the production of extra virgin olive oils seems unstoppable. Quality in all phases of the process, from the field to the table. We know the theory, the protocol, but what are the keys to developing a High-end EVOO? Italian producer and expert in Premium EVOO, Gionni Pruneti, offers us his vision in the third release of this series.

The prestigious Italian expert and producer, Gionni Pruneti, representative along with his brother Paolo of the fourth generation of one of the most important azienda olearie of Tuscany, Frantoio Pruneti, based in San Polo in Chianti, about 25 kilometers from Florence, is obsessed with achieving excellence in the development of high-end EVOOs, controlling all phases of the production process, and spreading the culture of extra virgin. For Gionni -who likes to define himself as an olive oil artisan-, "in recent years the olive sector has experienced a great acceleration in terms of technology, and this has caused an increase in the quality of olive oil worldwide. Technology has helped us and taught us not to damage our olives anymore, as well as to reduce or eliminate the defects caused during the extraction of the oil, which is a great advance".

"But for all of us who are dedicated to producing high-quality oils, this should be the starting point and not the finish line. Now is the time to look at what our grandparents did and what our generation has lost, and take advantage of this knowledge of the raw material to create very distinctive and different oils depending on the area of ​​origin of the variety of origin. If we can do this using the available technology we will create unique and inimitable oils, this is the aspect that fascinates me the most about my work and my great daily challenge. To achieve this and ensure that a company can obtain income, it is essential to control the entire production chain, from the field to the bottle," he says.

The future consumer seeks new emotions
Gionni Pruneti states that "like the very nature of the human being, the consumer is curious and seeks new emotions. For this reason, we must persevere in the creation of EVOOs with unique characteristics that at the same time offer the best of themselves in the kitchen, in combination with the different dishes. That is why we have to work hard in the characterization that the cultivars offer us, in exalting their important differences during the phases of the extraction process".

About the future, Pruneti points out that "oil will be a product with its own identity and, inevitably, to promote it we will have to work closely along with the chefs".

The Italian producer concludes with a wish. "I would like to think that in the future we will choose our EVOO in the restaurant and pay it as we do with wine, because, as my grandfather used to say: what you get is always good, but what you have to pay, choose it carefully". The wisdom of the elders, the best treasure.

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