Chef Paolo Gori has chosen Dievole olive oil to present in Milan at Expo 2015 within the temporary restaurant set up inside Eataly, where his brother , as he is at the family restaurant. Trattoria da Burde is a historic Florentine restaurant – it was established in 1901 and is in the 4th generation of family chefs! – and it was chosen to represent Tuscany in the first month of Expo (May, 2015) with a space inside Eataly within the Italian Pavillion. We caught up with Paolo to talk about the role of extra virgin olive oil in Tuscany cuisine and how he presented this to the world at Expo.
Why did you choose Dievole’s olive oil to present at Expo?
Paolo Gori: When you’re participating in an international event, it’s not easy to find small producers who are able to handle both delivery and consistent quality standards. Last year (2014-2015) was also a disastrous year for olive oil and Tuscan producers were completely unprepared. We were looking for a partner who could guarantee a really high standard and the right quantity. That’s how we arrived at Dievole, with whom we already collaborate in our Florentine restaurant and store.
What role does EVOO play in your cuisine?
PG: Olive oil is truly essential to Tuscan cuisine to exalt its flavours. By nature not particularly spicy or intense, Tuscan food uses olive oil to bring out the smell and taste.
Oil used for cooking, but especially when added “a crudo” (on top) must be perfect – even more so when you add it to a hot dish. When you use it in this way, the characteristics of the oil, but unfortunately also any defects it has, are exalted – resulting either in an excellent enhancement of the dish’s flavours, or in ruining it if the oil has the wrong flavour or if it has defects. That’s why the choice of oil is just so important – even more so in the context of Expo, where we were serving about 600 people per day.
Which of our oils did you use at Expo?
PG: In this context we used the 100% Italiano for its lighter, more fruity flavour.
What is your favourite oile/food combination?
PG: The heat of Tuscan soups – of any type – really brings out the organoleptic qualities of oil and amplifies the aromas. Olive oil adds a bit of tang that balances out the dish.
What is your idea of sustainability?
PG: Sustainability must be a driving force in every commercial act, when we choose the supply chain. In particular, we restauranteurs have the possibility of directing the consumer towards one product or another by offering the ability to taste it, and by talking about its value.
To taste a true Tuscan meal with the recipes of the Burde family, we recommend a visit to Trattoria Da Burde di Gori Giuliano, Via Pistoiese 6/R, Firenze.