The innovative educational project co-designed by RENAIA (National Network of Hotel Institutes) and Oleificio Zucchi was presented today in the presence of Prof. Giuseppe Valditara (Minister of Education and Merit)
Today at the IPSEOA (Professional Institute for Food and Wine Services and Hotel Hospitality) Vincenzo Gioberti in Rome, RE.NA.IA (National Network of Hotel Institutes) and Oleificio Zucchi SpA presented the educational project entitled “EXTRA VIRGIN OLIVE OIL “EVO Masterclass” – NEW EDUCATIONAL COURSES IN HOTEL SCHOOLS FOR EXCELLENCE IN ITALIAN CUISINE” . The result of co-design between state professional institutes and one of the leading international companies in the oil sector, “EVO Masterclass” aims to train catering and hospitality professionals capable of making the most of that Made in Italy excellence that is extra virgin olive oil in different contexts, to the advantage of both the competitiveness of our olive sector and the quality – already widely recognized – of our catering and hospitality system. Speakers included Giuseppe Valditara (Minister of Education and Merit) ; Mirco Carloni (President of the Agriculture Commission of the Chamber of Deputies) ; Luigi Valentini (president of RENAIA) ; Carla Parolari (head teacher of IPSEOA Vincenzo Gioberti) ; Alessia Zucchi (CEO of Oleificio Zucchi SpA) ; and Giorgio Donegani (Food technologist, expert in food education) , moderated by journalist and mass media expert Klaus Davi. At 11:30 a.m. there was a show-cooking by students of IPSEOA Gioberti, supervised by the famous chef Igles Corelli. “EVO Masterclass” offers an innovative educational path on extra virgin olive oil (EVO) to be developed within the curriculum of Professional Institutes for Food and Wine Services and Hotel Hospitality . It is aimed at the three-year classes (3-4-5 years) of the institutes, which for simplicity we will call hotel institutes, involving primarily the Food and Wine address and that of Room and Sales Services. Open to all the hotel institutes belonging to RE.NA.IA , it was created with a three-year duration , foreseeing the development of the same number of teaching modules in the three years, to compose a complete and in-depth path of knowledge and skills on Italian extra virgin olive oil. Knowledge and skills useful to students in their future professional practice, as promoters of a widespread culture of Italian extra virgin olive oil.
Why “EVO Masterclass”? To enrich the students’ educational path and open up new professional opportunities . With “EVO Masterclass” students acquire advanced technical and cultural skills, such as to make them ambassadors of EVO oil (extra virgin olive oil, ed.) in the international context. First of all as chefs capable of making it the protagonist in the kitchen and as competent dining room staff in the service of EVO oil, but also as oil sommeliers, expert blenders (i.e. the future “oenologists” of oil, ed.) and storytellers of its tangible and intangible values . Since Italian cuisine is the most loved in restaurants around the world and given that Hotel Institutes train future operators in the sector, the students who participate in the “EVO Masterclass” project will be able to contribute to promoting Italy by linking it to the culture of oil , and creating immersive experiences that combine cuisine, territory, innovation and tradition . To enhance Italian EVO oil in all its characteristics . Pillar of the best Mediterranean diet, Italian EVO oil is characterized by a biodiversity that has no equal in the world, representing a key sector of our agri-food economy. In Italy there are in fact more than 500 olive cultivars, which are the basis of a unique heritage, all to be discovered and capable of linking the pleasure of taste to that of well-being, as only the best Made in Italy food can do. The educational project “EVO Masterclass” was also born in the awareness that investing in training means strengthening the competitiveness of the sector and preserving a unique heritage for value and identity. To promote sustainability, connecting tradition and innovation . Sustainability, the fight against food waste and the promotion of healthy eating are central themes in the educational and agri-food policies of the European Union and Italy. It is in this context that “EVO Masterclass” aims to raise awareness among young people of sustainable practices of production and use of EVO oil, integrating historical and cultural knowledge with that of the most modern gastronomic and commercial applications of EVO oil. An educational path on EVO oil can thus contribute to making young people aware of cross-cutting issues, such as respect for the territory, the importance of proper nutrition and the need to preserve the national agricultural heritage.
The structure of the project – In line with the best practices of school autonomy, the contents of the project are curated by RE.NA.IA. teachers in collaboration with experts selected by Oleificio Zucchi . – The core of the project is the dedicated WEB site, www.evomasterclass.it . – The registrations of the classes participating in the project refer to the site, online from 1 February 2025, and the teaching materials are distributed through the site and relationships with the participants themselves are maintained , in a dialogic communication functional to the continuous enrichment of the educational path. – For each of the three planned years, an educational module is proposed focused on a specific aspect relating to the professional culture of extra virgin olive oil. – To encourage the participation of the classes and to give maximum visibility to the initiative, a competition is organized every year that sees the participating classes engaged on a specific theme, relevant to the path taken.
The words of the protagonists <> declared Alessia Zucchi, CEO of Oleificio Zucchi SpA . <(headmaster of IPSEOA Vincenzo Gioberti) and to my friend chef Igles Corelli, without whom it would not have been possible to realize this educational project.>> declared Luigi Valentini (president of RENAIA – National Network of Hotel Institutes) .
