PRUNETI AT FLORENCE COCKTAIL WEEK PARTY

Florence, 20 July 2022

Pruneti The Art of Healthy Living, the Chianti Classico life style brings mixOILogy to the Florence Cocktail Party and becomes the trend of summer 2022 with the 4 collections of Pruneti extra virgin olive oil as the protagonists of the signature cocktails in three of the best cocktail bars in Florence: Mad, Locale and Passaguai.

Pruneti mixOILogy officially landed in Florence where the company from San Polo recently inaugurated the Pruneti Extra Gallery Firenze in Piazza del Limbo, proving itself once again to be the most original and intriguing summer trend in Florence. After the success of the Pruneti Extra Gallery Greve in Chianti, on the occasion of the Florence Cocktail Party 2022, the four collections of Pruneti extra virgin olive oil have again confirmed their place among the best and in recognition of this fact the company has been named Technical Sponsor by Paola Mencarelli and her team.

“We are proud,” begins Paolo Pruneti, “to renew our collaboration with Paola and the FCW organization, as we have every year. Bringing our extra virgin olive oil collections to one of the most exclusive blending parties in the world is the ideal launching pad to communicate the unique and inimitable (but unfortunately unknown) potential and properties of olive oil. MixOILogy permits us to communicate the fact that the oil goes beyond simple tradition and is able to easily insert itself into urban, contemporary and trendy contexts.”

During the festive celebration held at the Pavoniere last Monday July 13, Pruneti stood out both among the Pop Up Pizza stations, run by some of the best pizzerias in Tuscany, and the three Pop Up Bars. From Stefano Canosci to Giovanni Santarpia, from Matteo di Ienno to Elia Poli, many professional barmen have explored, studied and used Pruneti extra virgin olive oil as the main ingredient in their creations. Different techniques, tricks of the trade and product knowledge (of the drink components and the paired food) are the keys to giving life to unique sensory experiences where taste is marked by the excellence of the ingredients and the Pruneti Flavors.

Between madness and genius, business and art, 3 cocktails and 3 signature pizzas have come into being and each has demonstrated its ability to make the most of the particularities of Pruneti oils in optimizing the consumer experience.

“The first Cocktail I had the pleasure of tasting,” says Katy Lapini, Pruneti brand manager, “was IRIS created by Matteo di Ienno, bar manager of Locale Firenze. He explained to me that he himself had flavored the Tanqueray Ten Gin in a fat wash with Pruneti’s Intense Fruitiness and, thanks to its herbaceous notes and structure, was able to significantly enhance its flavor.”

The second cocktail presented was L’ORTO DEL NONNO by Elia Poli, bartender at the Passaguai in Borgo San Lorenzo. “This is a gin and tonic where,” as he says, “what is most important is what is inside the glass and not what is on it. The garnish is no longer part of the combination and, to finish preparing the cocktail, I add Pruneti oil. In the initial phase, the oil provides an exquisite aroma. Then the fresh notes of the gin and the tonic water, enriched with a cordial, follow. The end result is that the oil prolongs the pleasure and satisfaction of this cocktail relative to that of the classic gin and tonic.”

The trilogy of Pruneti-based cocktails concluded in the second round of the evening with a creation by Lorenzo Aiosa, bar manager of Mad Souls and Spirits. The drink is based on London Dry Gin flavored with a cordial of Pruneti extra virgin olive oil and combined with a basil water. With a balsamic taste, it is rather dry, yet thirst-quenching and fresh.

“After exploring the three cocktails,” Paolo resumes, “I let myself be carried away by the creations of the participating master pizza makers. They left me pleasantly surprised by the perfection of their combinations with our Monocultivar Collections.”

“The first gourmet pizza I tasted was crafted by Graziano Monograms of Pizza Divina and Pierluigi Police of O’scugnizzo: Neapolitan dough, smoked scamorza, zucchini marinated in Pruneti Light Fruity oil, ricotta of buffalo, truffle pearls, cheek of Cinta Senese (a particular Tuscan breed of pork) and Pruneti Monocultivar Leccino to balance the flavors of this complex set of ingredients.”

“Following this, Marco Manzi of Pizzeria Giotto presented his A ILARIA: a base of fiordilatte , with Ristretto of Piennolo tomatoes, basil pesto and Monocultivar Moraiolo to heighten the flavors with its unmistakable spicy notes.”

“Finally, I tasted the creation of Massimo Giovannini and Mario Cipriano: reverse dough panel base with Parmesan cream, potatoes, onion, lard of Cinta Senese, valerian, fresh truffle and Pruneti Monocultivar Frantoio to enhance the complexity of the ingredients with its bitter notes of artichoke.”

“So much talent and such excellent food! And with the energy of all who participated, the evening was marked by a real sense of joy and satisfaction.”

“It was a wonderful event,” concludes Paolo, “for the incredible sense of energy and accomplishment as well as for the attention that we received over the course of the evening. For all those who used our oils, there was great appreciation along with many awards. For us, this evening has inaugurated a season of events, including those on the international stage, that, beginning in the month of July ,will continue until the new 2022/23 olive oil campaign.”

Alice Pruneti, a member of the Pruneti family and passionate mixoilogist, will make her debut at the Pruneti Extra Gallery Greve in Chianti. She enthusiastically says “Beginning this Thursday, July 21, until the end of August, with the long-awaited return of the Piadina del Chianti Classico to the Pruneti Extra Gallery in Greve in Chianti, I would like to invite all Pruneti lovers – not only millennials but also “zoomers” and “pandemenials” – to keep up to date with our exciting slate of events – dates and booking methods can be found on our social channels with the key words @pruneti and @prunetiextragallery.”

And so it is that The Pruneti Summer 2022 opens with evenings of gourmet street food with the Piadina del Chianti Classico scheduled until the last weekend of August. An unmissable September follows, with the Chianti Classico Expo in Greve in Chianti and the new Pop Up Store in the Rinascente stores in Milan, Turin and Rome. Finally, in October Pruneti’s international appointments conclude with participation in the Buy Food, the Sial in Paris and the Food Workshop in Seoul, which lead us toward the most important and iconic “event” of the year: the 2022/2023 production campaign.