BEST OF ITALY
extra virgin olive oil and mozzarella.” “Group SOI uses San Marzano
tomatoes,” she says. “A variety considered by many chefs to be the best in the world, as well as mozzarella cheese from the Battipaglia region, where factories continue centuries-old traditions, making fresh cheese daily.” Blasi thinks it is challenging but
rewarding for airlines to serve their passengers with real Italian food. “It’s important that Italian food maintains its authenticity and traditions, she says. “But more and more, Italian food is fused with other culinary traditions and cultures, making it ‘Italian styling’ rather than Italian Food.” Group SOI has recently conducted
workshops with international chefs to identify the correct balance or the perfect fusion point. The result is a new line of premium snacks. These include ciabattas, gondolas and bouquets with fillings fusing Italian ingredients like mozzarella, grilled eggplant and zucchini, with favourites like horseradish, Edam cheese and Peruvian turkey. Many Italian purists would argue
that the secret to authentic Italian food is easy. As British-born Italian-specialist chef Theo Randall says: “Italian food is simple and should remain simple.” Ceo of olive oil and wine specialist
Montevibiano, Lorenzo Fasola, would agree: “Simplicity is what I think is quality,” he says. “When you have got amazing raw materials, 99 per cent of
your meal is done. Imagine a good bread and wonderful tomatos. We serve bruschetta with just unfiltered extra virgin olive oil, a little of garlic, salt and pepper and it's fantastic!”
KEEPING IT GREEN Castle Monte Vibiano is on the borders of Tuscany, Umbria and Latzio, overlooking hundreds of hectares of forest and the vineyards and olive groves which yield its produce. Montevibiano produces a range of wines and packages its olive oil in individually portioned bottles and sachets for the onboard market. According to Fasola, it is
"As chef Theo Randall says: Italian food is simple and should remain simple"
Pictured: Montevibiano's pre- portioned olive oil is aimed at the onboard market.
this land which is the most important ingredient: “In Italy we are very lucky to have such great soil, climate and nature. And this is one of our most important tasks, to try to preserve the environment the best we can.” Visitors to the 2,000 year-old castle can take part in an eco tour via electric jeep, stopping to pick grapes and olives from century-old trees. The tour ends in the Green Wine Bar, made from recycled wood and hundreds of unused corks.
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