{"id":513,"date":"2025-07-22T17:47:10","date_gmt":"2025-07-22T15:47:10","guid":{"rendered":"https:\/\/www.medcookingcongress.com\/?page_id=513"},"modified":"2025-07-25T17:13:52","modified_gmt":"2025-07-25T15:13:52","slug":"olio-dalla-terra-al_cuore","status":"publish","type":"page","link":"https:\/\/www.medcookingcongress.com\/en\/olio-dalla-terra-al_cuore\/","title":{"rendered":"olio dalla terra al cuore"},"content":{"rendered":"<p class=\"attachment\"><a href='https:\/\/www.medcookingcongress.com\/wp-content\/uploads\/2025\/07\/IMG_1099.jpg'><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/www.medcookingcongress.com\/wp-content\/uploads\/2025\/07\/IMG_1099-300x200.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www.medcookingcongress.com\/wp-content\/uploads\/2025\/07\/IMG_1099-300x200.jpg 300w, https:\/\/www.medcookingcongress.com\/wp-content\/uploads\/2025\/07\/IMG_1099-768x512.jpg 768w, https:\/\/www.medcookingcongress.com\/wp-content\/uploads\/2025\/07\/IMG_1099.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"513\" class=\"elementor elementor-513\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b8e6adc e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"b8e6adc\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-bd064bd elementor-widget elementor-widget-heading\" data-id=\"bd064bd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">L'olio dalla terra al cuore<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c1df316 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"c1df316\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-146ac96 elementor-widget elementor-widget-text-editor\" data-id=\"146ac96\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0<\/p><p>Presso <strong>Pizza Gourmet di Giuseppe Vesi<\/strong> a Napoli, un incontro tecnico dedicato all\u2019<strong>olio extravergine di oliva<\/strong>, con un focus su tecniche di produzione, analisi sensoriale e caratteristiche nutrizionali.<\/p><p>Durante il meeting, esperti del settore si sono confrontati su come scegliere un buon olio e come degustarlo al meglio, valorizzandone aromi e propriet\u00e0. La tavola rotonda ha offerto spunti pratici e teorici, culminando in una degustazione finale che ha unito cocktail e pizza gourmet, ideata per esaltare le qualit\u00e0 degli oli selezionati in linea con quanto emerso dal confronto.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5e2db6e e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"5e2db6e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-90db560 wpr-grid-columns-3 wpr-grid-columns--tablet3 wpr-grid-columns--mobile1 wpr-grid-pagination-center elementor-widget elementor-widget-wpr-media-grid\" data-id=\"90db560\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wpr-media-grid.default\">\n\t\t\t\t\t<section class=\"wpr-grid wpr-media-grid elementor-clearfix\" 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Durante il meeting, esperti del settore si sono confrontati su come scegliere un buon olio e come degustarlo al meglio, valorizzandone aromi e propriet\u00e0. La tavola rotonda ha offerto spunti pratici e teorici, culminando in una degustazione finale che ha unito cocktail e pizza gourmet, ideata per esaltare le qualit\u00e0 degli oli selezionati in linea con quanto emerso dal confronto.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-513","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>olio dalla terra al cuore - Mediterranean Cooking Congress<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.medcookingcongress.com\/en\/olio-dalla-terra-al_cuore\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"olio dalla terra al cuore - Mediterranean Cooking Congress\" \/>\n<meta property=\"og:description\" content=\"L&#8217;olio dalla terra al cuore \u00a0 Presso Pizza Gourmet di Giuseppe Vesi a Napoli, un incontro tecnico dedicato all\u2019olio extravergine di oliva, con un focus su tecniche di produzione, analisi sensoriale e caratteristiche nutrizionali. 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