{"id":38629,"date":"2025-08-29T16:20:58","date_gmt":"2025-08-29T14:20:58","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=person&p=38629"},"modified":"2025-08-29T16:21:06","modified_gmt":"2025-08-29T14:21:06","slug":"fabio-chiappini","status":"publish","type":"person","link":"https:\/\/shumans-monini-stage.ccws.it\/sv\/person\/fabio-chiappini\/","title":{"rendered":"Fabio Chiappini"},"content":{"rendered":"\n

Fabio Chiappini leder arbetet p\u00e5 olivpressen Frantoio del Poggiolo.<\/p>\n\n\n\n

Redan som barn var Fabio fascinerad av den olivpress hans olivoljetillverkande farf\u00f6r\u00e4ldrar \u00e4gde och visade tidigt intresse f\u00f6r denna dyrbara naturens frukt.<\/p>\n\n\n\n

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OLIVOLJA \u00c4R N\u00c5GOT UT\u00d6VER DET NORMALA F\u00d6R MIG, DET \u00c4R EN PASSION.<\/h6>\n\n\n\n

Les ol\u00e9iculteurs suivent parfois la soi-disant \u00ab\u00a0tradition\u00a0\u00bb qui, dans certains cas, se r\u00e9v\u00e8le simplement de mauvaises habitudes.aFabio hade tr\u00e4ffat Monini redan i mitten av 1990-talet och var glad n\u00e4r han 2003 blev en del av detta familje\u00e4gda f\u00f6retag. Idag \u00f6vervakar han alla jordbruksfaser fr\u00e5n besk\u00e4rning till g\u00f6dsling, markv\u00e5rd och sk\u00f6rd, f\u00f6r att inte n\u00e4mna de guidade bes\u00f6k och provsmakningskurser han ansvarar f\u00f6r b\u00e5de i Italien och utomlands.\u00a0P\u00e5 tal om det ber\u00e4ttar han om en rolig h\u00e4ndelse som intr\u00e4ffade n\u00e4r n\u00e5gra utl\u00e4ndska turister var p\u00e5 bes\u00f6k.<\/p>\n\n\n\n

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MED DELAKTIGHET KOMMER MEDVETENHET OCH PASSION.<\/h6>\n\n\n\n

Ut\u00f6ver kurserna f\u00f6r vuxna f\u00e5r Fabio ofta fr\u00e5gan om han kan ta emot barn som bes\u00f6ker f\u00f6retaget p\u00e5 skolutflykter.<\/p>\n\n\n\n

Han erinrar sig sin egen barndom i farf\u00f6r\u00e4ldrarnas olivpress och har d\u00e4rf\u00f6r f\u00f6rm\u00e5gan att kombinera nytta med n\u00f6je; till exempel genom att ber\u00e4tta om den extra jungfruolivoljans tre fiender: ljus, syre och v\u00e4rme.<\/p>\n\n\n\n

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EXTRA JUNGFRUOLIVOLJA IDAG \u00c4R MYCKET B\u00c4TTRE \u00c4N DEN VAR F\u00d6R TJUGO \u00c5R SEDAN.<\/h6>\n\n\n\n

Moninis investeringar i forskning, innovation och teknik \u2013 i kombination med den st\u00f6rsta omsorg om varje steg i produktionsprocessen \u2013 \u00e4r hemligheten bakom en extra jungfruolivolja av h\u00f6gsta kvalitet.<\/p>\n\n\n\n

S\u00e5 lite som en sked god olja kan f\u00f6rh\u00f6ja en matr\u00e4tt, och p\u00e5 samma s\u00e4tt kan olja av d\u00e5lig kvalitet f\u00f6rst\u00f6ra vilken mat som helst. Fabio f\u00f6rs\u00f6ker f\u00f6ra vidare sin kunskap till konsumenter, \u00e5terf\u00f6rs\u00e4ljare och restaurang\u00e4gare.<\/p>\n\n\n\n

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KNOW-HOW FR\u00c4MJAR KVALITET.<\/h6>\n\n\n\n

Vissa olivbondar v\u00e4ljer att f\u00f6lja den s\u00e5 kallade \u201dtraditionen\u201d, som i vissa fall visar sig vara inget annat \u00e4n d\u00e5liga vanor.<\/p>\n\n\n\n

Det finns inget omr\u00e5de som \u00e4r ett b\u00e4ttre ursprung \u00e4n ett annat. God olja kan tillverkas var som helst, s\u00e5 l\u00e4nge man f\u00f6ljer Moninis sju gyllene regler.<\/p>\n\n\n\n

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