Si è chiusa in bellezza la partecipazione degli Oleifici Mataluni - Olio Dante alla prima edizione dello Smau Roadshow di Napoli, l’appuntamento dedicato all’innovazione e alle tecnologie digitali per le aziende, svoltosi il 12 e 13 dicembre alla Mostra d’Oltremare: l’azienda sannita si è aggiudicata, infatti, il Premio Cluster “Best in Show” nella categoria “Salute, biotecnologie e agroalimentare”, riconoscimento riservato ai migliori laboratori e centri di ricerca presenti in fiera.
Il complesso agroindustriale ha preso parte alla manifestazione come partner del Distretto ad Alta Tecnologia nei settori della Salute e delle Biotecnologie “Campania Bioscience”, insieme ad altre 46 imprese, 7 organismi di ricerca e 3 strutture di trasferimento tecnologico. read more
Olio Dante’s history begins in Genoa in 1849, when Andrea - founder of the Costa family - begins to market and transport olive oil and fabrics from Sardinia to Liguria. In 1854 Giacomo Costa founds the company "Giacomo Costa son of Andrea", specializing in the purchase of raw olive oil in Mediterranean countries in order to export it overseas with the Costa label.
In 1898 the first shipments are directed to North America, Argentina and Australia, countries in which the constant flow of Italian emigrants generates a demand for domestic food products. The need to quickly transport their products, leads Giacomo Costa first to use second hand cargo ships and then to build them directly, creating what will later become the fleet of Costa Cruises. Among the various Italian products, the most popular is oil, essential food for Italian cooking but not yet widespread in the Americas, where it is replaced by vegetable and animal fats like butter and margarine. When Eugenio, one of the sons of Giacomo Costa, sets on his first voyage to North America with the aim of consolidating a network of sales, he discovers something surprising: the Americans identify the name Costa more with the Portuguese than with Italians, and therefore considers appropriate to change the label as "the reminder to Italy must be easy and immediate". read more
Further confirmation of the validity of the Mediterranean Diet comes from a study conducted by researchers at the Department of Epidemiology at the IRCCS (Institute for Pharmacological Research Mario Negri) and published in the journal Diabetologia. The data from the study showed that those who follow the Mediterranean Diet show a reduction of about 10% of the risk of getting diabetes. This evidence may lie, according to experts, in the consumption of extra virgin olive oil, cornerstone seasoning of the Mediterranean diet which, for its rich content of monounsaturated fatty acids improves insulin resistance, typical of type 2 diabetes. read more
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