Oleocentrica event in Vieste explores olive oil pairings

The 10th edition of Oleocentrica – La Settimana dell’Olio was held in Vieste, focusing on the integration of extra virgin olive oil with bread, pizza, and pastry. The event brought together Italian gastronomic professionals and masters to explore new culinary perspectives.

A central feature of this edition was the exploration of the relationship between olive oil and pastry, led by Manolo Albano, a master of baking and leavened products. Albano, a professor at the University of Sassari, conducted workshops focusing on the technical aspects of raw materials and processing.

One specific workshop, ‘Pane e Olio’, explored pairings between various breads and monovarietal extra virgin olive oils from the Gargano region, including Picholine, Ogliarola Garganica, and Coratina varieties. The sessions also addressed the importance of sourdough and the evolving role of different grain types in modern culinary culture.