22 October 2024 - Products
Intense and fruity: Filippo Berio 100% Italiano Perfect for enhancing autumn flavors
22 October 2024 - Products
Intense and fruity: Filippo Berio 100% Italiano Perfect for enhancing autumn flavors
Filippo Berio 100% Italiano is the Extra Virgin Olive Oil produced using the Berio Method – certified by SGS – with exclusively Italian olives, and its entire supply chain is traceable on the website www.filippoberio.it. Filippo Berio 100% Italiano has an intense and lively aroma, ideal for adding a special touch to any dish; perfect for all types of courses, from appetizers to main courses, it imparts rich nuances to autumn recipes featuring seasonal ingredients such as pumpkin and lentils.
Milan, October 22, 2024 – To enhance the autumn flavor of every dish on the table, Filippo Berio – the premium brand of the Salov Group – offers Filippo Berio 100% Italiano Extra Virgin Olive Oil, which enriches every dish with its lively, almost spicy signature and its hints of grass, artichoke, and ripe tomato.
Product sheet
| taste | balanced |
| Aroma | Hints of grass and ripe fruit, slightly spicy with a aftertaste of leaf. |
| Sizes and suggested price | Filippo Berio 100% Italian 1lt. – 11,99€/PzFilippo Berio 100% Italian 750 ml. – 9,99€/PzFilippo Berio 100% Italian 500 ml. – 6,90€/Pz |
| Use | Its balance pairs well with any dish, perfect for the final “drizzle of oil” raw. |
Berio Method: The Certified, Sustainable, and Traceable Quality Path
All Filippo Berio Extra Virgin Olive Oils are the result of careful processing achieved through the Berio Method: a quality and guarantee path that is traceable and certified from the field to the bottle with stricter parameters than those required by regulations. It selects only the best and healthiest olives, harvested at the right level of ripeness and rigorously cold-pressed, sourced from eco-sustainable farms based on integrated farming principles.
The method is controlled at every stage and certified by SGS, an independent and authoritative external body, which ensures not only the product’s quality characteristics but also environmental sustainability across the entire supply chain.
Indeed, Filippo Berio oils have a complete and comprehensive traceability system that goes beyond information about the raw material’s origin. By entering the production lot number on the website www.filippoberio.it, you can access numerous useful details such as: production date, predominant cultivars used, the origin of the olives, and the location of the milling process. Additionally, it provides the organoleptic and sensory profile, including the analyses performed for each bottle, showing individual quality parameters and comparing them with the legal limits.
The Range of Filippo Berio Extra Virgin Olive Oils
The rich range of Filippo Berio EVO oils is completed with two other references guaranteed for quality and safety:
- Classico – suitable for all dishes
- Riserva Oro 100% Italiano Organic – perfect as a raw dressing to enhance vegetable dishes, soups, meats, and pasta.
RECIPE: WARM PUMPKIN TROMBETTA, ROAST AND PUY LENTIL SALAD
Preparation time: 45 minutes
Ingredients (for 4 people):
- 1 medium Trombetta pumpkin
- 2 red peppers
- 1 red chili (optional)
- 1 sprig of rosemary
- 8 tablespoons of Filippo Berio 100% Italiano Extra Virgin Olive Oil
- 50g of Puy lentils
- 1 bay leaf
- 1 garlic clove
- 2 tablespoons of balsamic vinegar
- 1 heart of romaine lettuce
- 60g of arugula
Preparation:
Preheat the oven to 200°C.
Preparation:
Rinse the lentils using a sieve and place them in a pan. Cover with water, add the bay leaf and garlic clove. Bring to a boil and simmer for 15 minutes or until tender. Drain and remove the bay leaf and garlic.
While the lentils are cooking, cut the pumpkin in half, remove the seeds, and slice into pieces about 2.5 cm thick. Peel the pumpkin and arrange the slices on a baking tray.
Remove the seeds from the peppers and cut them into wide strips. Add them to the tray and drizzle with 3 tablespoons of olive oil. Toss everything together and season to taste.
Roast in the oven for 15 minutes. If using chili, remove the seeds and break it into small pieces. Remove the rosemary needles from the sprig and scatter both the chili and rosemary over the vegetables, then continue roasting for another 15 minutes.
Mix the remaining extra virgin olive oil with the balsamic vinegar and set aside.
Combine the romaine lettuce leaves with the arugula. Divide the greens among the serving plates and add the hot roasted vegetables. Top with the lentils and finish with the dressing.
Discover more recipes on the Filippo Berio Italy website and social media channels on Facebook, Instagram, and YouTube.
Salov SpA was founded in 1919 by Giovanni Silvestrini, a historic business partner of Filippo Berio, the founder of the brand of the same name, along with a group of entrepreneurs from Lucca. The company quickly became a landmark in the Lucca area and beyond. Salov is based in Massarosa, in the province of Lucca, and is one of the largest companies in the olive oil sector, with a consolidated net revenue of approximately 518 million euros and 105 million liters sold in 2023. Since 2015, it has been part of the international group Bright Food.
Salov has always been present in the Italian market with the historic brand Sagra and launched the Filippo Berio brand in Italy at the end of 2019. Filippo Berio, a brand with over 150 years of history, is present worldwide, holding leadership positions in the USA, the UK, as well as in Belgium, Switzerland, and Hong Kong.
In Italy, Filippo Berio offers a dedicated range designed to meet the needs of increasingly demanding consumers, particularly in terms of quality, traceability, and sustainability. Thanks to the Berio Method, every phase of the production process is tracked and certified, starting from the fields and the application of sustainable integrated production techniques.
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