From our archive: this article describes a past event.
The evening of 21 January 2024 with Octofood began with an olive oil tasting, followed by a live cooking demonstration devoted to food pairings.
The menu opened with a porcini mushroom omelette, taleggio fondue and chopped hazelnuts, and whipped salt cod on a polenta crostino with candied savoy cabbage.
The main course was saffron risotto with a morsel of ossobuco in gremolata, finished with Poldo olive oil and Parmesan.
Dessert rounded off the meal with Greek yoghurt mousse on a crisp biscuit, served with Poldo extra virgin olive oil, lime and ginger.