During this talk, we will present AIRO and its decade-long commitment to the culture and proper use of extra virgin olive oil.
We will explore olive oil and food pairing through a synthesis of scientific research reviews.
Filippo Falugiani is the founder of AIRO – International Association of Olive Oil Restaurants.
A restaurateur, professional olive oil taster, and wine sommelier, he has dedicated his career to promoting the culture and conscious use of extra virgin olive oil in gastronomy.
With a background that bridges sensory expertise and humanities, he holds a degree in Literature, specialising in Contemporary Italian Studies. Through AIRO, he works at the intersection of taste, education, and hospitality, fostering dialogue between producers, chefs, and consumers while advocating for quality, sustainability, and culinary awareness.
Publications, research, or articles: Come si mangia l’olio vol.I – Come si mangia l’olio con il pesce e con la pasta vol.II – Come si mangia l’olio con la carne, le verdure e i dolci Vol.III