{"id":10716,"date":"2025-06-30T21:28:46","date_gmt":"2025-06-30T19:28:46","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=person&p=10716"},"modified":"2025-06-30T21:35:01","modified_gmt":"2025-06-30T19:35:01","slug":"fabio-chiappini","status":"publish","type":"person","link":"https:\/\/shumans-monini-stage.ccws.it\/en-au\/person\/fabio-chiappini\/","title":{"rendered":"Fabio Chiappini"},"content":{"rendered":"\n

Fabio Chiappini is the manager of the Frantoio del Poggiolo olive mill.<\/p>\n\n\n\n

Fascinated by the olive mill owned by his grandparents who were extra virgin olive oil producers, even as a child Fabio was captivated with this precious natural fruit.<\/p>\n\n\n\n

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Having met Monini in the mid-1990s, Fabio was happy to join this family run business in 2003 and is now  involved in all aspects of the farming phases. From pruning to manuring, soil preservation and the olive harvest, not to mention the guided visits and tasting courses he runs both in Italy and abroad.<\/p>\n\n\n\n

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In addition to the courses for adults, Fabio also welcomes children during school visits.<\/p>\n\n\n\n

Recalling his childhood at his grandparents\u2019 mill, he combines learning with fun. For example introducing the three enemies of extra virgin olive oil: light, oxygen and heat.<\/p>\n\n\n\n

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Monini\u2019s investment in research, innovation and technology, combined with great attention to each step in the production process combines to create exceptional quality extra virgin olive oil.<\/p>\n\n\n\n

Just a spoon of good oil can improve a dish, while a low-quality oil can ruin it. Fabio tries to pass this knowledge on to consumers, distributors and restaurateurs.<\/p>\n\n\n\n

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Olive farmers sometimes follow the so-called \u201ctradition\u201d which in some cases turn out to be simply bad habits.<\/p>\n\n\n\n

No geographical area is a better origin than another. Good oil can be made anywhere by following the Monini seven golden rules.<\/p>\n\n\n\n

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