An award to the best regional oils, to chefs, pizza makers, ice cream makers and oil shops and to the "wise use" of Evo oil: this is what was awarded by the International Association of Oil Restaurants, with the Airo 2021 Selection and with the event "The Restaurants of the Airo Oil".
The initiative, organized with a direct Facebook for the restrictions due to the health emergency and sponsored by the Municipality of Florence, the National Association of the City of Oil and the Tuscan IGP Oil Consortium, assigned, in parallel with the selection of the best oils for catering, the award as the best restaurant of Olio Airo 2021, to Gaetano Trova from "Arnolfo" (Colle Val d'Elsa, Siena).
The best emerging was Emilio Banchero of "'L bunet" (Bergolo, Cuneo).
Stefano Pinciaroli of "PS" (Cerreto Guidi, Florence) was awarded the Gambero Rosso Guide, with whom the Airo has started a special partnership this year.
Best oil chef 2021 is Kotaro Noda from "Bistrot 64" (Rome), while the award for the emerging chef went to Lorenzo Cantoni from "Al Canalicchio" (Canalicchio, Perugia).
Regarding the pizza section, the award for the best Pizzaiolo dell'Olio Airo 2021 went to Francesco and Salvatore Salvo of "Salvo Pizzaioli" (Naples) and Domenico Felice of "Ti do una pizza" (Florence), as emerging.
The recognition as the best Oleoteca if Sapord'olio (Rome) wins it, and I Frantoi as the best emerging one.
The title of best ice cream maker for the use of extra virgin olive oil in ice cream parlors goes to Vetulio Bondi (Florence).
(HANDLE).