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The Hotel School IAL Trieste participates in the EVOO Fair: Olio Capitale

Unfortunately, in the food sector it lacks generally proper scientific information; vice versa abounds the advertising information, which is certainly not disinterested, or journalistic, entirely episodic, linked to sensational facts (nitrates in spinach or food-related diseases of groups of people, for example). Each of us, therefore, should develop a “ food knowledge”, in the sense of hygiene, so as to prevent the food from being attacked by microorganisms responsible for the production of toxic substances to the human organism, no less than on the notion of quality and quantity.
To class it becomes almost obvious to repeat the “old story”: “ It is well known the importance of the proper use of mono and polyunsaturated fats (fatty acids) on our table...”
The dietary fats, in fact, play a fundamental role in the daily diet. They perform many functions in our body: energy source and storage of energy reserves, elements of bodily structure and cellular function, the vehicle of important lipo-soluble vitamins that our body may not absorb by itself (vitamin A and D).
The Hotel School IAL Trieste participates in the EVOO Fair: Olio Capitale, from its first edition alongside the students working both in the dining room and in the kitchen, collaborating with renowned chefs engaged in the preparation of typical dishes which will be paired with EVOOs present at the fair.
To class, you can tell and teach students what does the EVOO benefit to the human health, and what are the chemical and organoleptic characteristics of this food.
Only the guys who have tried the direct experience of this sector could comprehend the essence and importance that cover this food culture in the sphere of the Mediterranean Diet.
Real satisfaction was to see our students enthusiastically visiting around the exhibition booths, because we recognized that, in addition to raise awareness to what they taste, we were able to educate them and make them more conscious in consuming and in the choice of raw short, we have fairly achieved our expectation.
Furthermore, a certain percentage of fat intake provides protection to vital organs such as the heart, kidneys and liver as well as protecting our body acting as a thermal insulator. From the technical point of view dietary fats play an important role in the control of  the satiety, among others, modulating the secretion of a particular hormone which, in recent times, has been considered as an increasingly critical role as one of the main causes of weight gain: the insulin. Optimal insulin control represents, in fact, the best way and certainly the most natural to reach an ideal weight by optimizing the physical and mental performance. Various studies have shown close correlation the preference of monounsaturated fats: fatty acids (olive oil and derivatives) with the optimization of secretion of specific substances called “eicosanoids” that can affect our health and body weight regulation. In fact the use of saturated fats (fatty acids), leads to the production of “ bad eicosanoids”, raising blood pressure, worsening platelet aggregation phenomena and cell proliferation with evident harmful consequences for our well being. The use of “good quality fats” not only leads to a proper weight loss but optimizes many hormonal responses responsible for a state of physical and mental wellness.
The hotel school forge professionals who can manage the kitchen of the restaurants or hotels and who decide to work in this industry as a cook having the concrete prospects, as the consequences of the today’s growing tendency that Italians frequently dine out.
The most ISFOL (Institute for the Development of Professional Training of Works) researches confirm the increasing interest for the professional chef as one of the most demanded on the labour market.
The cook, in fact, besides taking care of the preparation and cooking of food, is responsible for the cuisine, in all its aspects: from the elaboration of the dishes to the coordination of staff. Expert in making traditional recipes, national and international, alongside the knowledge on the different processing techniques of food with a keen sense of taste. A chef must be able to prepare food with different cooking techniques, designing the menù, direct and coordinate the assistant chefs and restaurant staff, getting to know the raw materials and ingredients, taking care of purchasing and pantry, using all the tools and equipment for cooking, not least, must possess creativity and imagination.

Tecnico olivicolo DOP TERGESTE
Dott.ssa Natascia Riggi

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