3 MIN READ

Stay sharp in today’s food industry by brushing up on your Italian vocabulary and know-how with our podcast Al Nocciolo: a Mediterranean journey into the world of Extra Virgin Olive Oil and other everyday ingredients.

Just in time for your European summer, or to bring a bit of dolce vita into your routine, Al Nocciolo offers a new way to engage with agri-food topics, entirely in Italian.

To open a deeper conversation around food, Certified Origins partnered with Chora Media to launch Al Nocciolo: a four-part Italian podcast series hosted by food writer and culinary expert Paolo Vizzari.

Extra-virgin olive oil, tomatoes, coffee, and cocoa – the cornerstones of many Italian and global kitchens – are often misunderstood in terms of origin, quality, and impact.

Each episode goes to the core of one product, exploring its supply chain, cultural history, and sensory profile through a Mediterranean lens.

The goal: to foster more informed conversations on quality, traceability, and value perception.

For retailers, buyers, and food professionals working in the Italian food and hospitality industry around the world, understanding these narratives is more than just storytelling; it’s market intelligence. It’s a competitive edge in an evolving industry where transparency and consumer trust are shaping the future of food.

A story-driven approach to food education

Whether you’re looking for a new supplier, curating new selections, or presenting to clients, this podcast helps you talk about Italian food with clarity, depth, and authenticity.

Rather than relying on technical jargon, Al Nocciolo shares stories and insights through engaging conversations with journalists, culinary experts, and cultural voices.

Listeners are guided along the journey of Mediterranean foods, from the olive groves to the grocery aisle, learning about varieties, extraction methods, and the importance of labeling along the way.

This project reaffirms our dedication to responsible sourcing, consumer education, and food transparency.

The podcast is a component of a larger initiative to encourage more informed and thoughtful eating habits by reestablishing a connection between people and their food.

What you will learn

The podcast features insights from producers, experts, and supply chain professionals, providing both industry perspective and an opportunity to sharpen your understanding of the Italian language and culture.

• Episode 1: The Value of Origin
  An introduction to the project and its purpose, tracing the link between quality and place of origin. Host Paolo Vizzari sets the stage for a Mediterranean journey that is as cultural as it is agricultural.
• Episode 2: Olive Varieties and Tomato Pairings
  Featuring food journalists Luciana Squadrilli and Maurizio Pescari, this episode explores the diversity of olive cultivars grown around the world and how they shape the flavor profiles of EVOO. It also examines one of the most iconic culinary duos, olive oil and tomato.
• Episode 3: Inside the Mill
  The focus shifts to production, as listeners enter the olive mills to learn how the fruit is transformed into oil. Alongside Maurizio Pescari, Anna Marlena Buscemi, a scholar in gastronomic sciences, offers a comparative look at cocoa and EVOO, two products that share deep sensory and cultural significance.
• Episode 4: Labels, Storage, and Coffee Origins
  The final episode brings the journey full circle, from production to purchase. It explains how to read olive oil labels, what to look for when buying EVOO, and how to store it properly. Special guest Francesca Bieker, founder of the consumer education project GRIP, shares insights from the world of coffee, another product often misunderstood despite its daily presence in our lives.

A Trusted Resource for Curious Eaters

With contributions from industry experts and visibility on platforms like Apple Podcasts, Spotify, Al Nocciolo stands as a reliable tool for those seeking practical knowledge about Extra Virgin Olive Oil and much more.

To listen to the full series, visit this link.

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