The university enters the company and goes to class of eco-sustainability at Oleifici Mataluni within the informative meeting "Green PET", dedicated to the project "Re-Pack Edoils" (Use of 100% Post - Consumer Recycled Polyethylene Terephthalate to produce packaging for edible oils) and scheduled at the agro-industrial complex of Montesarchio (BN) Friday, February 7th at 10:30 am.
During the event, students and faculty of Campania universities will understand and learn the activities and technological processes on the basis of "green" innovation, which has enabled the Sanniti company to produce, for the first time in Europe, bottles for edible oils made from 100% recycled plastic. The results are the fruit of research and experimental development of Fabio Mataluni & C. Ltd, with financial assistance from the European Union within the CIP Eco-Innovation and in collaboration with the Oleifici Mataluni - Olio Dante SpA. 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
From fitness enemy to rich source of antioxidants. From the University of Barcelona a research that rehabilitates stir-frying, a preparation that has always been considered not completely "light" and used as a base for many dishes. The study has found that stir frying in two tablespoons of extra virgin olive oil a mixture of garlic, onion and tomato has beneficial effects on our body, especially the heart. This combination of elements, in fact, increases the protective effects of antioxidant substances normally contained in the individual ingredients. read more
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