L'Italo-Americano

THURSDAY, SEPTEMBER 3, 2015 www.italoamericano.org 11 L'Italo-Americano Passionate Italian taster brings knowledge to consumers " I am most passionate about bringing my knowledge [of tasting] to consumers, "said an enthusiastic Orietta Gianjorio, a native Italian from Rome, when describing her motivation and drive for tasting. "My Italian values are shopping for the best ingredients, conviviality around the table, and slowing down to enjoy food," she added. Gianjorio will be hosting an Olive Oil Tasting and Seminar on Friday, September 4th from 5:30 to 7:30pm in Little Italy's Italian Cultural Center. The pro- gram will be divided into an educational and informative, practical information session, and will offer participants a gui- ded tas ting of four olive oils. The event will include how olive is produced, what makes it Extra Virgin, what to look for when shopping and a question and answer session. "I'm on a mission here," said a smiling Gianjorio, adding "I want to help Americans slow down, be in the moment and enjoy looking at, smelling and tasting foods, wines and olive oils." The passionate tasting pro- fessional was born and raised in Rome, and moved to California in 2008. Since then, she has been active creating, producing and hosting several TV shows, besi- des leading tasting and cooking classes. She is also busy conduc- ting food and wine tours in Italy and is working on another chil- dren's book, as well as a first novel. H aving graduated s umma cum laude in Film Studies G ianjorio holds a Master's Degree in the discipline of Editorial and Journalism. She also has a Diploma of Sommelier from the Associazione Italiana Som m elier s of Italy w ith 15 years ' experience and a Cer tificate of O live O il Taster of 6 years' experience. She is the Delegate in the greater S acramento area for the Academ ia Italiana della Cucina, a Panel Taste Member of the Califor nia O live O il Council, the Applied Sensory O live O il and the Mar s Chocolate-UC Davis Chocolate Panels. She also serves the Honey and Pollination Center, and has served as an international judge for several wine and olive oil competitions around the world. A s a member of the Associazione Italiana Giornalisti (Italian Journalist Association) and of the Actors Guild in Italy, she was also a member for five years of the former UC Davis Olive Oil Taste Panel. The tasting connoisseur sug- gests approaching food like a taster: "with love, curiosity, appreciation and fun." S he advocates learning how to taste like a tas ter, being in the moment, admiring shapes and colors, appreciating differing aromas and anticipating the pas- sion of a single bite. In so doing, consumers could understand the value of high quality ingredients and shift their attention from quantity to quality. "Learning to s hop for quality ingredients w hile having fun, cooking ROBERT GALLO together, and sitting down to share the experience of a meal, consumers enjoy the convivia- lity of the table and start consi- dering food a joy and not only a physical necessity." Orietta Gianjorio D uring her tas tings and cooking classes, she educates consumers on quality standards, motivating them to retrain their senses and focus on simple reci- pes for everyday home cooking. She strives to inspire her patrons to take the time to enjoy food and wine as an overall leisure experience, to be shared with friends and family. Her motto is "forget the nonsense and retrain the senses." The "nonsense" is today's beauty trends that pro- mote counting calories or nutri- tional values, and the fast paced society that encourages consu- ming enormous portions of pre- packaged food "on the go." In addition to Gianjorio's public tastings, the gastronomic aficionado offers a professional website, complete with additio- nal knowledge of other tastings, recommended books , and cooking classes. "Like drops of excellent wine and olive tran- s form your meals , drops of knowledge can forever enhance your culinary pleasures," she assures her internet visitors. H ere s he dis cus s es O live Cultivars , the difference betw een V irgin, P ure and Refined Oils and a special sec- tion on Extra Virgin Olive Oil (EVOO). Her cooking classes offer Spaghetti e Polpette, Ragu alla Bolognese and Gnocchi e Ragu to name a few dishes. She also lists culinary trips to Sicily, Rome, w ith as ides to other tow ns w hich offer P olenta, Insalate and Tiramisu courses. "The offerings can be enjoyed in the comfort of your own venue, from s mall parties to large events, even incorporating team building events and company parties.

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