{"id":3234,"date":"2014-11-12T00:00:00","date_gmt":"2014-11-11T23:00:00","guid":{"rendered":"https:\/\/www.maestrodolio.it\/maestrodolio-torna-a-lucca\/"},"modified":"2017-10-07T14:48:58","modified_gmt":"2017-10-07T12:48:58","slug":"maestrodolio-torna-a-lucca","status":"publish","type":"post","link":"https:\/\/www.maestrodolio.it\/en\/maestrodolio-torna-a-lucca\/","title":{"rendered":"Maestrod\u2019olio is back in Lucca"},"content":{"rendered":"<p>Maestrod\u2019olio announces its partnership with <a href=\"http:\/\/www.enjoylucca.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Enjoy Lucca Eat&amp;Stay<\/a> born to spread the culture for olive oil and cookery of excellence.<\/p>\n<p>20:00 &#8211; 22:30 @ <a href=\"http:\/\/www.ristorantegiglio.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Ristorante Giglio<\/a> in Lucca.<\/p>\n<p><strong>PROGRAMME<\/strong><\/p>\n<table class=\"table table-bordered table-striped\">\n<tbody>\n<tr>\n<td>Wednesday, November 12<\/td>\n<td>History of the Olive. The Current Olive Oil Scenario in Italy, with Fausto Borella<\/p>\n<p>An approach to tasting<\/p>\n<p>The art of pairing food with olive oil<\/td>\n<\/tr>\n<tr>\n<td>&nbsp;<\/p>\n<p>Wednesday, November 19<\/td>\n<td>Olive growing: the Italian cultivars, with <a href=\"http:\/\/www.teatronaturale.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Alberto Grimelli<\/a>, agronomist and Editor in Chief of the magazine \u201cTeatro Naturale\u201d<\/p>\n<p>Cheese and olive oil, with <a href=\"http:\/\/www.demagi.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Andrea Magi<\/a>, cheese refiner and official ONAF taster\n<\/td>\n<\/tr>\n<tr>\n<td>Saturday, November 22<\/td>\n<td>Educational trip<\/td>\n<\/tr>\n<tr>\n<td>Wednesday, November 26<\/td>\n<td>Production systems: traditional and continuous processes, with Fausto Borella<br \/>\nFood and olive oil pairing session<\/td>\n<\/tr>\n<tr>\n<td>Wednesday, December 3<\/td>\n<td>The health benefits of extra-virgin olive oil, with heart specialist Doctor Roberto Lorenzoni<\/p>\n<p>Food and olive oil pairing session<\/td>\n<\/tr>\n<tr>\n<td>Wednesday, December 10<\/td>\n<td>Educational dinner with food and olive oil pairing session<\/p>\n<p>Maestrod\u2019olio Graduation Ceremony<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>COURSE OFFER<\/strong><\/p>\n<ul>\n<li>6 classes<\/li>\n<li>Over 30 selected olive oils for tasting<\/li>\n<li>1 educational trip<\/li>\n<li>1 dinner<\/li>\n<\/ul>\n<p><strong>CLASS PROGRAMME<\/strong><\/p>\n<ul>\n<li>Intro<\/li>\n<li>Theory and tasting practice<\/li>\n<li>Artisan of Taste<\/li>\n<li>Final tasting<\/li>\n<\/ul>\n<p><strong>CHEFS<\/strong><\/p>\n<ul>\n<li><b>Giuliano Pacini<\/b>, chef of Ristorante Buca di Sant\u2019Antonio<\/li>\n<li><b>Samuele Cosentino<\/b>, chef of Ristorante Gli Orti di Via Elisa<\/li>\n<li><b>Lorenzo Stefanini<\/b>, chef of Ristorante Giglio<\/li>\n<\/ul>\n<p><strong>KIT PROVIDED<\/strong><\/p>\n<ul>\n<li>Bag, 6 tasting glasses with their covers<\/li>\n<li>Guidebook Terred\u2019olio 2014<\/li>\n<li>Maestrod\u2019olio tasting notebook<\/li>\n<li>Maestrod\u2019olio diploma and badge<\/li>\n<\/ul>\n<p><strong>COURSE FEE<\/strong><\/p>\n<p>350 EUR (VAT included)<br \/>\nPaypal or bank transfer (on request via mail)<\/p>\n<p>&nbsp;<\/p>\n<p><em>Info:<\/em><\/p>\n<p>@ <a href=\"mailto:eventi@maestrodolio.it?subject=Informazioni%20per%20corso%20Maestrod%27olio%20%26%20Arclinea\">eventi@maestrodolio.it<\/a><\/p>\n<p>ph. +39.0583.495164<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maestrod\u2019olio announces its partnership with Enjoy Lucca Eat&amp;Stay born to spread the culture for olive oil and cookery of excellence. 20:00 &#8211; 22:30 @ Ristorante Giglio in Lucca. PROGRAMME Wednesday,&hellip;<\/p>\n<p><a href=\"https:\/\/www.maestrodolio.it\/en\/maestrodolio-torna-a-lucca\/\" class=\"btn btn-olive\">Read more <i class=\"glyphicon glyphicon-chevron-right\"><\/i><\/a><\/p>\n","protected":false},"author":3,"featured_media":2238,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-classes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.maestrodolio.it\/wp-content\/uploads\/2014\/11\/Banner-quadrato-1.jpg?fit=1000%2C999&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/posts\/3234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/comments?post=3234"}],"version-history":[{"count":2,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/posts\/3234\/revisions"}],"predecessor-version":[{"id":3236,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/posts\/3234\/revisions\/3236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/media\/2238"}],"wp:attachment":[{"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/media?parent=3234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/categories?post=3234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maestrodolio.it\/en\/wp-json\/wp\/v2\/tags?post=3234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}