The laboratories of Università dei Sapori, which is one of the supporters of the event, hosted the final animated “in the kitchen"Of the 28 finalists of the second edition of “Extra Cuoca - Women's talent for extra virgin olive oil ", the national competition dedicated to professional cooks, promoted by the Coordination Committee of the Ercole Olivario Award and by the National Association of Women in Oil, in collaboration with Lady Chef, the women's section of the “Italian Federation of Chefs” (FIC).
Eight professionals catering rewarded for the four categories in the race, as well two special mentions. All of them used the finalist extra virgin olive oils of the national competition for their recipes Hercules Olivarius 2022, dedicated to Italian olive oil excellences, preparing the recipes that were then tasted and evaluated by national jury.
These the winners of Extra Cuoca 2022:
Appetizers and other preparations section
1th classified: Lopez Andrea Soledad of the region Molise with the recipe "Pappone Moderna Termolese" for which he used Piano Degli Ulivi extra virgin olive oil from Olivicola Casolana
2nd classified: Annarita Nobili of the region Lazio with the recipe "Porcini d'autunno" for which he used Guglietta oil
First Courses Section
1th classified: Munteanu Ionela of the region Piemonte with the recipe "Autumn flavors" for which he used Redoro oil
2th classified: Mariotti Giuseppina of the region Umbria with the recipe "A round on the lake" for which he used the Centoleum oil from the Centumbrie company
Second courses section
1nd classified: During Carla of the region Lombardia with the recipe "Land and sea" for which he used Frantoio Cioccolini Monocultivar oil
2nd classified: Naxos Maria of the region Lazio with the recipe "Lucrezia Borgia: flight from Sermoneta to Ninfa" for which she used Verdemare oil from the Cosmo Di Russo farm
Sweets section
1nd classified: Federica wisdom of the region Campania with the recipe "Ravece, annurca and tanned: a journey through ancient flavors" for which he used Frantoio San Comaio Hirpinia Bio Dop Irpinia Colline dell'Ufita oil
2th classified: Bozzolan Giada from the Veneto region with the recipe "Sweet-salty sorbet with Veneto Valpolicella DOP extra virgin olive oil with lettuce and vanilla" for which he used Redoro Veneto Valpolicella Dop Extra Virgin Olive Oil
Two le Special Mentions assigned to Joanna La Marca of the region Campania with the recipe "Caprese Oro" for which he used the Oleificio Romolo Terracreta Selezione Ravece e Francesca Maria House of the region Sicilia with the recipe “Mare e monti… potato, tuna and wild fennel balls with panko and cuttlefish ink on pea cream” for which he used Agrestis Nettar Ibleo oil.
To unveil the winners of this second edition, during the meeting which, as well as in presence, was broadcast in live streaming, from the Congress center of the Chamber of Commerce of Umbria,or Eng. Giorgio Mencaroni, President of the Chamber of Commerce of Umbria and of the Coordination Committee of Ercole Olivario which celebrated the national Extra Cook competition as an important "Vehicle for promoting the excellence of Italian extra virgin olive oil in the world" highlighting the indispensable role of professional cooks who took part in it with commitment and emotion as "ambassadors of quality extra virgin olive oil, capable of educating the final consumer, as the master of the skills necessary for a conscious use of this precious food ". With this in mind of enhancing Italian oil, also in tune with the recent birth of the Ministry of Agriculture and Food Sovereignty in its new name, President Mencaroni underlined the informative and, at the same time, educational function of the Extra Cuoca competition, which this year has manifested itself, in particular, in the proposal of training podcasts called "Knowledge Pills", aimed at registered cooks, and in the activation of a remote tasting course developed in collaboration with Evoschool.
