{"id":38613,"date":"2025-08-29T16:12:49","date_gmt":"2025-08-29T14:12:49","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=person&p=38613"},"modified":"2025-08-29T16:12:56","modified_gmt":"2025-08-29T14:12:56","slug":"fabio-chiappini","status":"publish","type":"person","link":"https:\/\/shumans-monini-stage.ccws.it\/de\/person\/fabio-chiappini\/","title":{"rendered":"Fabio Chiappini"},"content":{"rendered":"\n

Fabio Chiappini ist der Manager der \u00d6lm\u00fchle \u201aFrantoio del Poggiolo\u2018.<\/p>\n\n\n\n

Fabio, der von der \u00d6lm\u00fchle im Besitz seiner Gro\u00dfeltern fasziniert war, die Zeit ihres Lebens Oliven\u00f6l herstellten, war bereits als Kind an dieser wertvollen Frucht interessiert.<\/p>\n\n\n\n

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OLIVEN\u00d6L IST KEINE GEW\u00d6HNLICHE SACHE F\u00dcR MICH. ES IST EINE LEIDENSCHAFT.<\/h6>\n\n\n\n

Als Fabio Monini Mitte der 1990er-Jahre traf, war er gl\u00fccklich, sich 2003 diesem Familienunternehmen anzuschlie\u00dfen. Heute verfolgt er alle Anbauphasen vom Beschneiden bis zum D\u00fcngen, vom Bodenschutz bis zur Olivenernte, ganz zu schweigen von den gef\u00fchrten Besuchen und Verkostungskursen, die er sowohl in Italien als auch im Ausland leitet. Zu diesem Thema erz\u00e4hlt er uns eine witzige Begebenheit, die sich beim Besuch eines ausl\u00e4ndischen Touristen ereignete. <\/p>\n\n\n\n

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TEILNAHME BEWIRKT BEWUSSTSEIN UND LEIDENSCHAFT.<\/h6>\n\n\n\n

Zus\u00e4tzlich zu den Kursen f\u00fcr Erwachsene wird Fabio oft auch gebeten, Kinder w\u00e4hrend Schulausfl\u00fcgen zum Unternehmen willkommen zu hei\u00dfen.<\/p>\n\n\n\n

Wenn er an seine eigene Kindheit bei der \u00d6lm\u00fchle seiner Gro\u00dfeltern zur\u00fcckdenkt, kann er Lernen und Spa\u00df verbinden, indem er zum Beispiel drei Feinde von nativem Oliven\u00f6l Extra einf\u00fchrt \u2013 Licht, Sauerstoff und W\u00e4rme.<\/p>\n\n\n\n

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DAS HEUTIGE NATIVE OLIVEN\u00d6L EXTRA IST VIEL BESSER ALS ES VOR ZWANZIG JAHREN WAR.<\/h6>\n\n\n\n

In Verbindung mit gro\u00dfer Aufmerksamkeit f\u00fcr jeden Schritt des Produktionsprozesses sind Moninis Investitionen in Forschung, Innovation und Technologie das Geheimnis eines hochwertigen nativen Oliven\u00f6ls Extra.<\/p>\n\n\n\n

Nur ein L\u00f6ffel guten \u00d6les kann eine Speise verbessern, w\u00e4hrend ein \u00d6l schlechter Qualit\u00e4t sie ruinieren kann. Fabio versucht, diese Kenntnisse an Konsumenten, H\u00e4ndler und Restaurantbesitzer weiterzugeben.<\/p>\n\n\n\n

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HAUPTS\u00c4CHLICH DAS KNOWHOW F\u00d6RDERT DIE QUALIT\u00c4T.<\/h6>\n\n\n\n

Olivenanbauer folgen oft der sogenannten \u201cTradition\u201d, die in manchen F\u00e4llen einfach aus schlechten Gewohnheiten besteht. <\/p>\n\n\n\n

Kein Gebiet ist ein besserer Ursprung als ein anderes. Gutes \u00d6l kann \u00fcberall hergestellt werden, wenn man den goldenen Regeln von Monini folgt. <\/p>\n\n\n\n

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