The use of EVOO oil in Italian regional dishes in collaboration with the AQI network
The excellences of EVOO from the Japan Olive Oil Prize (JOOP) meet the protagonists of Italian cuisine in Japan.
Tune in to the ICCJ Instagram and Facebook channels during the Settimana della Cucina Italiana nel Mondo (13 – 19 November 2023) and you will find 3 video recipes in Reel format created specifically for the event.
Chef Yuji Hayashi of the Tanta Roba restaurant – Umbrian olive oil
Chef Shinichi Sato of the Clima di Toscana restaurant – Olive oil from Tuscany
Chef Yamazaki of the Antichi Sapori restaurant – Olive oil from Puglia
