Olitalia lands on TV in the programme “Mica pizza e Fichi”

The third edition of "Mica pizza e Fichi" has just started: the TV format is on air every Sunday at 11.35 am on La7. The title is an Italian idiom that underlines the importance of what is being said: it is a pun on the word pizza, as the programme focuses on one of the greatest symbols of the Italian cultural identity and one of the most famous, loved and celebrated foods in the world. Spotlights on two exceptional specialities by Olitalia: Frienn and "i Dedicati”.

The talented Tinto takes spectators on a 10-week-long trip, where the world of cuisine meets and merges with the world of fiction.
The guests of the third edition are, actually, writers who are willing to try the menus of the greatest Italian pizza makers. It's a charming marriage of two different talents: the talent of those who know how to give emotions with words and the talent of those who know how to do it with flavours.
It is precisely the world of flavours that Olitalia wants to approach with two products that can perfectly match and enhance any flavour: Frienn and "i Dedicati".

Frienn is a 100% palm oil-free frying oil and comes from high-oleic sunflower seeds (80%) that have been grown and processed exclusively in Italy and enriched with antioxidants (tocopherols and rosemary extract).

Frienn respects the original flavour of ingredients, without altering neither their colour nor their taste. It also reduces smoke and bad smell.

The extra virgin olive oils “I Dedicati” are the first oils with specific organoleptic features that have been chosen to match perfectly different dishes: fish, meat, pasta, vegetables and pizza. They were developed in collaboration with JRE (Jeunes Restaurateurs d’Europe) and with Associazione Verace Pizza Napoletana (the association of authentic Neapolitan pizza), and have been designed to guide consumers who have to choose the best and most suitable oil to enhance the taste of their dishes.

The cast is composed of very skilled and renowned Italian pizza makers: Renato Bosco, Mattina Cicerono Luca Doro, Sergio Russo, Francesco Martucci, Sasà Martucci, Mirco Petracci, Alberto Rundo, Gianluigi Di Vincenzo, Jacopo Mercuro, Corrado Scaglione, Massimo Travaglini, Pier Daniele Seu, Roberto Davanzo, Daniele Donatelli, Pier Luigi Fais, Luca Pezzetta, Giuseppe Pignalosa, Gianfranco Iervolino and Giovanni Santarpia.

The writers going with Tinto on this tasting journey are: Francesca Serafini, Vincenzo Filosa, Leonardo Patrignani, Valentina Ferrari, Andrea Pomella, Liana Orfei, Valentina Farinaccio, Giampaolo Simi, Cinzia Giorgio and Giacomo Bevilacqua.