{"id":13352,"date":"2021-03-12T17:08:00","date_gmt":"2021-03-12T16:08:00","guid":{"rendered":"https:\/\/turri.com\/a-tavola-con-olio-turri-the-twenty-top-recipes-of-the-aifb-contest\/"},"modified":"2022-08-01T15:00:09","modified_gmt":"2022-08-01T13:00:09","slug":"a-tavola-con-olio-turri-the-twenty-top-recipes-of-the-aifb-contest","status":"publish","type":"post","link":"https:\/\/turri.com\/en\/a-tavola-con-olio-turri-the-twenty-top-recipes-of-the-aifb-contest\/","title":{"rendered":"\u201cA tavola con Olio Turri\u201d: the twenty top recipes of the AIFB contest"},"content":{"rendered":"

\u201cA tavola con Olio Turri\u201d (At the table with Turri oil) is the name of the contest held last summer (and more specifically, from July 22nd<\/sup> to August 15th<\/sup> 2020) between ten members of the Italian Association of Food Bloggers (AIFB)<\/a>. Five judges ranked the dishes according to storytelling talent, cooking technique, photography, originality of the recipe and ability to offset the ingredients. The continuum for every preparation was of course extra virgin olive oil.<\/p>\n

Turri and AIFB share a common goal: enhance and promote the Italian agro-food sector, its traditions and rich heritage. The contest was devised to foster the culture of oil, making consumers more conscious about what they buy and teaching them the basics of pairing.<\/p>\n

Every participant submitted two original recipes, i.e. <\/em>a savoury dish and a dessert, selecting the best oil to highlight the flavour of the ingredients. All the bloggers pleasantly surprised us for their innovative and sometimes unusual combinations. Are you curious?<\/p>\n

The winner of the contest was Gabriella Pizzo of \u201cIn cucina con Mamma Agnese\u201d<\/strong><\/p>\n

Moist olive oil cake <\/span><\/a><\/p>\n

\"Foto<\/a>
Photo by Gabriella Pizzo<\/figcaption><\/figure>\n

Twice-cooked quail with onions<\/a><\/p>\n

\"Quaglia<\/a><\/p>\n

Vittoria Tassoni from of \u201cVittoria in cucina\u201d <\/b><\/p>\n

Hazelnut tartlet with olive oil and white chocolate cr\u00e9meux<\/a><\/p>\n

\"Foto<\/a>
Foto by Vittoria Tassoni<\/figcaption><\/figure>\n

Nettle ravioli with lemon-scented ricotta cheese filling<\/a><\/p>\n

\"Foto<\/a>
Foto by Vittoria Tassoni<\/figcaption><\/figure>\n

Andrea Laganga of \u201cMaremma che ciccia\u201d <\/b><\/p>\n

Frozen olive oil and lime mousse<\/a><\/p>\n

\"Foto<\/a>
Foto by Andrea Laganga<\/figcaption><\/figure>\n

Cold Maremma pot au feu<\/a><\/p>\n

\"Foto<\/a>
Foto by Andrea Laganga<\/figcaption><\/figure>\n

Lucia Antenori of \u201cQuella lucina nella cucina\u201d<\/b><\/p>\n

Frozen yoghurt cake<\/a> <\/span><\/p>\n

\"Foto<\/a>
Foto by Lucia Antenori<\/figcaption><\/figure>\n

Potato terrine<\/a><\/p>\n

\"Foto<\/a>
Foto by Lucia Antenori<\/figcaption><\/figure>\n

Serena Bringhelli of \u201cCucina Serena\u201d<\/b>
\n<\/span><\/a>Panna cotta with olive oil<\/a><\/p>\n

\"Foto<\/a>
Foto by Serena Bringhelli<\/figcaption><\/figure>\n

Prawn, mango and burrata cheese tartare<\/a><\/p>\n

\"Foto<\/a>
Foto by Serena Bringhelli<\/figcaption><\/figure>\n

Agostino Budelacci of \u201cCuoco goloso\u201d <\/b><\/p>\n

<\/span><\/a>Apple pie bombs with extra virgin olive oil<\/a><\/p>\n

\"Foto<\/a>
Foto by Agostino Budelacci<\/figcaption><\/figure>\n

Pasta with chickpea and sun-dried tomato pesto<\/a><\/p>\n

\"Foto<\/a>
Foto by Agostino Budelacci<\/figcaption><\/figure>\n

Micaela Ferri of \u201cLe ricette di Michi\u201d <\/b><\/p>\n

Apricot and almond galette<\/a><\/p>\n

\"Foto<\/a>
Foto by Micaela Ferri<\/figcaption><\/figure>\n

Monkfish marinaded in herb-infused olive oil<\/a><\/p>\n

\"Foto<\/a>
Foto by Micaela Ferri<\/figcaption><\/figure>\n

Barbara Gay of \u201cIl sapore delle mele selvatiche\u201d <\/b><\/p>\n

Blueberry Pie<\/a> <\/span><\/p>\n

\"Foto<\/a>
Foto by Barbara Gay<\/figcaption><\/figure>\n

Andalusian gazpacho<\/a><\/p>\n

\"Foto<\/a>
Foto by Barbara Gay<\/figcaption><\/figure>\n

Miria Onesta of \u201cDue amiche in cucina\u201d <\/b><\/p>\n

Dark chocolate and extra virgin olive oil plumcake<\/a><\/p>\n

\"Foto<\/a>
Foto by Miria Onesta<\/figcaption><\/figure>\n

Perch with summer vegetables<\/a><\/p>\n

\"Foto<\/a>
Foto by Miria Onesta<\/figcaption><\/figure>\n

Tanya Scotto D\u2019Aniello of \u201cLovelytaste\u201d<\/b><\/p>\n

Olive oil cake with cream cheese and wild strawberries<\/a><\/p>\n

\"Foto<\/a>
Foto by Tanya Scotto D\u2019Aniello<\/figcaption><\/figure>\n

Crunchy p<\/em>anzanella<\/em><\/a><\/p>\n

\"Foto<\/a>
Foto by Scotto D’Aniello<\/figcaption><\/figure>\n

You are welcome to post your personal recipes featuring our oil, by tagging @olioturri on Facebook<\/a> and Instagram<\/a>: we will be more than delighted to share them!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cA tavola con Olio Turri\u201d (At the table with Turri oil) is the name of the contest held last summer (and more specifically, from July 22nd to August 15th 2020) between ten members of the Italian Association of Food Bloggers (AIFB). Five judges ranked the dishes according to storytelling talent, cooking technique, photography, originality of 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