The wine from the hills of Veneto meet the oil of Sicily: and it is suddenly a union of intense fragrances and flavours becoming richer together on the tables. That is how the event “Di Vino e d’Olio” was born. It took place in Noto on the 16th of March. An afternoon of tales for the palate during which some specialities like the pizza made of ancient wheat by Vincenzo Carnemolla, the sparkling wines of Cantina Bastianello, our oil and the zagara honey in the original matching with salty tastes enriched the table of the pizzeria Esperia.
To those local caterers and operators who responded to our invitation, we told the long love story that ties us to the oil production. We also presented our Castello Platamone, a mono-cultivar of extra-virgin olive oil with precious organoleptic characteristics, obtained from the pressing of fine cultivars: Moresca, Nocellara del Belice and Cerasuola. Thanks to the best grinding technologies of one of the most advanced plants in Italy, we produce an oil that can be used both raw and cooked, perfect to exalt the taste of every dish. The whole of its taste alternated with the engaging aspects of our chives flavoured oil, a 100% mono-cultivar Moresca that the master pizza chef Vincenzo Carnemolla combined raw on some fragrant focacce. The wines of the Tenuta Bastianello enriched the telling in the spirit of taste and wellness that makes the Mediterranean diet the world heritage today.

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