Fil Bucchino is a Florence born – Toronto bred punk musician turned olive oil taster, producer & ambassador. His latest venture is a documentary, Obsessed with Olive Oil, which goes behind the scenes of the rebirth of quality olive oil production and the lengths Olive Oil professionals will go through to make that perfect product. The film is currently doing the festival circuits around the world, so keep an eye out for it.
Pienza native Caterina Cardia has foraged in the spectacular lands of the Val d’Orcia ever since she was a young girl. Today she supplies some of the best restaurants in Italy with native wild plants, which she has helped recuperate and propagate. She helps run her partner’s lovely restaurant La Buca Vecchia and supplies wild herbs, salads, greens and flowers to the kitchen. She also runs courses and tastings for anyone who wants to learn more about wild foraging in the Val D’Orcia.
Joe Trivelli is co-head chef at London’s iconic River Café, where he has worked since 2001. Southern Italian on his father’s side but born and raised in Kent, Joe’s first book, The Modern Italian Cook was released last year and has been talked about non-stop since.
Brothers Stefano and Luca Gregori share the joy of running Frantoio Gregori with the support and guidance of their wider family, following in the footsteps of their father and his father before him. We were invited to their annual summer family and friends gathering, where we sampled their mother’s utterly delicious Olive Ascolane – a local traditional delicacy, made with their own Ascolane Tenera olives – honestly this celebration was beyond a feast, so many incredible flavours each speaking of their territory.