Gastrology recently attended a Moro Masterclass at Trattoria Emilia where guests explored the role of quality olive oil and fresh produce in authentic Italian cooking.
During this learning experience, we learned practical skills from Trattoria Emilia Chef Francesco Roti including how to recognise different characteristics of Extra Virgin Olive Oil and how to prepare, cook and serve pasta the traditional way.
The Masterclass started with an olive oil tasting across Moro’s three extra virgin olive oil varieties - all have different flavour profiles and can be matched to different dishes.
Frutal Extra Virgin Olive Oil
The most delicate of the Moro extra virgin olive oil range, Frutal is fragrant, fruity, and somewhat sweet olive oil. It finishes with a hint of almond flavour and will compliment your more subtle flavoured dishes.
Primero Extra Virgin Olive Oil
Primero is a medium, full-bodied and fruity olive oil with a light peppery finish. T
Intenso Extra Virgin Olive Oil
Intenso is the most robust of the range, with a peppery flavour. This is ideal for the olive oil lover in search of a ‘kick’. It’s the strongest in flavour and, as the name suggests, intensity. It has a distinctly big and bold flavour that will confidently deliver the finishing touch to any dish.
We loved seeing the various oils used in the different dishes. The canape of Bruschetta with buffalo mozzarella and tomato was perfect with the beautifully light Frutal EVOO.
The Marinated Kingfish carpaccio as well as the risotto worked wonders with the peppery Primero EVOO which added flavour and depth.
The hearty main dish of Potato and Olive Oil Ravioli with stewed lamb on the other hand was greatly lifted by the distinctly big and bold flavoured Intenso EVOO.
Dessert time also featured olive oil - this time Crostoli in Delicado Olive Oil (due to its higher smoke point, the oil is great for frying).
As is the Italian way, guests left completely spoiled with the generous three course degustation menu matched with wine and coffee and every attendee also went home with a goodie bag of Moro Extra Virgin Olive Oil and vinegars to take home and enjoy.
Upcoming Moro Masterclasses
Moro Masterclass at Epocha, 25 October 2018, 12.30pm
Experience contemporary European cuisine while enjoying a cooking demonstration and 4 delicious dishes from Spanish Chef Gerard Curto. The Moro Masterclass at Epocha will delight as you are swept into the world of authentic European cuisine with a modern twist. Plus, learn how to recognise different characteristics of Extra Virgin Olive Oil and how it can be used to enhance the flavour of your meals.
Moro Masterclass at Simply Spanish, 3 November 2018, 2pm
Unique Melbourne experience at Simply Spanish; the 2018 winner of the 'Best Paella outside of Spain' at the international competition finals in Sueca, Valencia. Moro Masterclasses will delight as you explore flavours and experience Spanish cooking demonstration and olive oil appreciation. Enjoy 5 dishes plus canapes and matching wine, from the king of authentic Valenciana style Paella, Leno Lattarulo of Simply Spanish.