Chianti Classico PDO Celebrates New Harvest with ‘Novo’ Event in Florence

The event in addition marked two important milestones: the 50th anniversary of the Consortium and 25 years since it received Protected Designation of Origin certification. Novo in Florence celebrated the 50th anniversary of the Chianti Classico PDO Oil Consortium and the 25 years since the Protected Designation of Origin certification was received.

An expression of a territory spanning nine municipalities in the provinces of Siena and Florence, in Tuscany , Olio DOP Chianti Classico is produced by the Consortium’s 181 members. The oil is characterized by aromas of green olive, raw artichoke, fresh grass, and almond, followed by a lingering spiciness.

Presented by Consortium President Gionni Pruneti and Chianti Classico Wine Consortium Director Carlotta Gori, the evening featured a four-course dinner by chef Andrea Perini. Each dish was paired with a Chianti Classico PDO extra virgin olive oil , with guests encouraged to sample additional oils from a selection arranged by intensity and sensory profile.

The menu was accompanied by a selection of Chianti Classico DOCG wines , with Vin Santo del Chianti Classico DOC recommended for dessert. During the event, Perini was named the first Ambassador of Chianti Classico PDO Oil, in recognition of his long-standing expertise and dedication to promoting the conscious use of olive oil in the kitchen .

In closing, Pruneti and Gori paid tribute to the makers who, together with the Consortium’s first promoter, Lapo Mazzei, founded the organization. Finely hand-sliced, the beef was served as three individual bites, each finished with a different olive oil.

Guests were invited to further experiment by adding oils of varying intensity. Second course – Celeriac faux risotto Diced celeriac was toasted like a traditional risotto, then reduced in broth made from its trimmings. Finally stirred with “burrolio” and overcooked rice paste to achieve a creamy texture. Celeriac faux risotto, its reduction, Galaverna fondue, and pollen by Chef Andrea Perini (Photo by Consorzio Olio DOP Chianti Classico) Served with a celeriac stock infused with ginger, lemon verbena, and thyme, the dish was finished with Galaverna fondue, dried pollen, and a medium-intensity extra virgin olive oil.

Third course – Fallow deer sirloin The venison was pan-seared with spices, baked, sliced, and glazed with a reduction made from its bones. It was served alongside borlotti bean purée and baby spinach sautéed in extra virgin olive oil.

Fallow deer sirloin with borlotti bean purée and a baby spinach rollatina by Chef Andrea Perini (Photo by Consorzio Olio DOP Chianti Classico) “A delicate oil in the purée helped create a velvety mouthfeel,” Perini pointed out. Guests were encouraged to add medium-intensity oils with almond and pine nut notes.

Dessert – White chocolate cremoso The dessert combined white chocolate cremoso made with water, elderberry syrup, and extra virgin olive oil, topped with semi-candied and fresh bell peppers, strawberries, and goat’s yogurt foam. White chocolate cremoso, bell peppers, strawberries, and goat’s yogurt foam by Chef Andrea Perini (Photo by Consorzio Olio DOP Chianti Classico) “An intense, green, and spicy oil brought freshness to the dish, enhancing the vegetal notes of the fruit,” Perini told reporters, inviting guests to finish with oils featuring intense fruitiness and herbal aromas.