Tuttofood 2019. Events and News for Olio Guglielmi!
Tuttofood 2019 is the most important event in the National scene ,dedicated to the agri-food industry.
From May 6th to the 9th, Olio Guglielmi will participate to the international fair dedicated to food & beverage organized by Fiera Milano, in Hall 5 Booth C-12 C-16 of the spaces of the Fiera di Rho-Milano.
In these 4 days in Milan there will be three other events dedicated to food, to confirm the importance of the city in the food industry: Fruit Innovation, Seeds & Chips and the Milan Food City, an event that addresses the theme of solidarity in which Tuttofood is also one of the partners.
In the four days of the event, the stage of TuttoFood will welcome over 2,900 brands of the agri-food system and quality food from 43 countries.
In this scenario, Olio Guglielmi confirms itself as a leading exponent thanks to a product with a high quality standard that combines both, tradition, and a spirit of innovation, that is always present despite a company history of over 60 years.
“The history of the company and its homeland are the roots of the Monogram and Monocultivar line, that’s why – comments Saverio Guglielmi, Ceo – this year our exhibition space is part of Puglia Kitchen, a unique space dedicated to this beautiful land and its agricultural vocation. “
The history of Olio Guglielmi takes place in between the countryside near Castel Del Monte and the city of Andria. Since 1954, the Guglielmi family has been involved in the cultivation of olive trees and the milling in his own oil mill.
In all these years, the region of Puglia, with its beauty and tradition of simple tastes, has inspired the production of an Extra Virgin Olive Oil with an authentic and high quality taste.
In this scenario “Le Monocultivar” line was born. The collection is dedicated to the autochthonous varieties of Puglia, in particular the Coratina, the Peranzana and the Ogliarola.
“Each oil” is a single variety pressed within two hours from harvesting.
During Tuttofood the company will be able to directly explain how the extra-virgin oil is made. In the newly built oil mill, 5 production lines are spread over 1200 square meters.
An high quality level is maintained for all the production lines, thanks to an innovative extraction system and to a rigorous control of all the phases of the production process.
During the 4 days, visitors will be involved in a unique tasting itinerary with two unmissable events, both narrators of the company philosophy.
On Tuesday, May 7th, Ian Spampatti -winner of the best pizza of the year 2019 and Master Winner Pizzachef 2016 – will be with us! Starting from 2pm, going through his creations, he will explain the relationship between pizza and its raw ingredients, with a focus on the Extra Virgin Olive Oil .
To follow, on Wednesday May 8th from 12pm, the event “Olio q.b” presented by Chiara Caprettini, author of the blog NordFoodOvestEst and the book “Pane, burro e Higgie”.