The oil art represents the strength of the Apulian territory, so when tradition, quality, innovation and imagination meet reality like Frantoio Di Molfetta are born, symbol of excellence in the production of olive oil since 1950. A few decades later the line Classic extra virgin olive oil is accompanied by special productions: flavored oils, pickles, taralli, cosmetics are born and, in 2010, Olìolà comes to life, a bruschetta where you can taste the best of the oils produced by the family Di Molfetta in a gourmet key. Today Olìolà, in line with the needs of its customers, marries the DaRò Wellness Cuisine project, integrating in the menu a selection of recipes studied by Dr. Dalila Roglieri, biologist nutritionist. We asked Lucia Di Molfetta, founder of Oliolà, to tell us how the collaboration between the bruschetteria and DaRò was born.

OLÌOLÀ is the place where extra virgin olive oil marries one of the most popular dishes of the popular tradition: bruschetta. What is the origin of this idea?
Apulian bruschetta is an ancient and good food, which tells the story of a region and well represents its gastronomic tradition. Olìolà was born as a game, where the mill was to be the place par excellence for tasting extra virgin olive oil. The idea was conceived to spread the culture of the correct use of extra virgin olive oil to the consumer. It was assumed that "there is no better means than that of its more practical, as well as daily use: bruschetta"

Today the OLÌOLÀ menu includes 25 bruschetta: how do your inspirations come about?
We thought of a bruschetta for every taste. From the most classic "Italian", with tomato, basil and oil, to the most refined, which bears the name of our brand. bruschetta becomes the best base for tasting quality and typical ingredients of the Apulian territory, vast and rich in biodiversity. We try to reinterpret the tradition of bruschetta and, proposing classic or unusual combinations, in order to create a typical gourmet dish.

OLÌOLÀ married the DaRò Wellness Cuisine project: how did this collaboration start?
This collaboration was born because we are a restaurant attentive to nutrition and the combination of refined and genuine raw materials. From the first day, we try to have ingredients that respect seasonality and zero km, and we know that if our customers know they eat healthy in our restaurant, they feel more satisfied. Every day we try, through our dishes, to arouse new experiences, and in the same way having a menu created by the nutritionist, creates a new experience, in which the customer knows he is safe, and it is certain that what he is eating makes him well, even if he allowed himself a dinner outside the house.

How did the customers respond to the DaRò proposals?
We live in a historical period in which people are very attentive to well-being and healthy eating, but at the same time they also cannot give up the pleasure of the restaurant. Surely the female audience is the one that best responds to this type of activity because they are intrigued and because they want to experience first-hand the recipes they taste, and then propose them again in the family.

Why should a restaurant owner choose to join the DaRò project?
They should choose it because it makes you feel good, even if you just say it. Because it is a good purpose for those who sell and for those who buy, without giving up the pleasure of eating.

The fundamental ingredient in OLÌOLÀ's kitchen is undoubtedly extra virgin olive oil. What are two other ingredients that cannot be missing on your ideal bruschetta?
Mozzarella should never be missing on the ideal bruschetta because it is another ingredient that represents our territory. But most of all it is the tomato, which best enhances the aroma of the oil. Not for this, our snack from when we were little that our grandmother prepared us, was bread, tomato and oil. We grew up like this, with simple and genuine snacks and we continue to pass it on to others too.