Great musical guests, cabaret, taste itineraries, conferences, workshops dedicated to food education and sports contests: the program of the third edition of the Oil Gala, the festival held every year in Bitonto.
From September 21 to September 23, 2024 the Gala, born from an idea of the 'Oil Chef' Emmanuel Natalizio, will host three days of meetings and events to celebrate the excellence of the sector, reward the best producers of 2024 and assign the recognition of the Oil Leaf which this year, for the first time, will be awarded to journalists who have distinguished themselves during the year in spreading the culture of extra virgin olive oil.
The packed program of events and appointments in the calendar, curated by the artistic director of the Gala Raffaello Fusaro, will start Saturday September 21 in Piazza Cavour at 17pm with the Taste and Oleotourism Route with Matthijs Ronner and Robbert Liekens from Puglia CIA. In addition to the stands along the Sentiero dei Sapori, which will remain open throughout Sunday, a major new feature will be the setting up of a Oil Bar where it will be possible to receive free training to recognize and taste an extra virgin olive oil, by Oliveti Terra di Bari, and to 'read' the labels of the oil, by the Bar Association of Bari. The afternoon will be animated by street art shows, with music and juggling by Pachamama. The evening will continue at 21pm with the concert of Enrico Ruggeri.
Sunday 22 September, from 8.30 to 13, the event will start in Piazza Aldo Moro Sports and healthy eating: basketball, soccer and tennis sports contests and workshops on psychophysical well-being and correct nutrition dedicated to children and young people in schools, organised by CSIItalian Sports Center. In addition, all day long the cultural sites of Bitonto will be open and accessible to all for free with guided tours. At 11 at the Torrione Angioino there will be a meeting “Bitonto, Community of Oil – the matrix evo of the National Association of Oil Cities, Caesarean Troy.
The conference will be held at 18.30 pm in Piazza Cattedrale "Adam and Evo - Oil in history: from condiment to food”, moderated by the presenter and journalist Greta Mauro and from the director and author Raffaello Fusaro, in which m will interveneMr. Francesco Savino, Vice President CEI, Gennaro Sicolo, President of Italy Olive Oil, Professor Anthony Moschetta, doctor, researcher and writer, and John Mass, deputy editor of Repubblica Bari. Following, at 21 pm, a cabaret show. Finally, at 22.30 pm, the Mezzotono, a small Italian orchestra without instruments.
This year the Gala will end Monday 23 September and a private event dinner edited by patron of the Gala Emanuele Natalizio at Villa La Siragusa, splendid 1600th century farmhouse in the Bitonto campaigns. A convention dedicated to entrepreneurs in the world of oil, who came from all over Italy, who support and sustain the festival, during which the best producers will be awarded Italian extra virgin olive oil.
Speakers exceptional event, presented by the director and author Raffaello Fusaro and from the actress Claudia Tosoni, they will be the very good violinist Yury Revich, with his exclusive 1709 Stradivarius, and the talented impersonator and radio and TV host Frances Manzini.
The Oil Gala aims to offer a unique experience to discover and appreciate the richness and exceptional properties of EVO, the nutraceutical characteristics, celebrating the production methods traditional, the different cultivars and the organoleptic properties that give the product a unique flavour unique and precious. “We are very happy that the Gala is becoming a significant event for Puglia and for the world of national oil tourism, encouraging the increase in tourism
food and wine and contributing to the valorisation and conservation of the cultural heritage and environmental related to oil" declared chef Emanuele Natalizio. "We hope to stimulate the debate and interest on the topic of oil tourism, promoting the creation of partnerships and synergies between the various actors in the sector, involving and raising awareness of both the local community and visitors.”
