Everything began in 2010, when, as a very young man, Mattia Pariani began producing PGI Piedmontese hazelnut oil. His innovative cold-pressing process, developed with the Turin University Faculty of Agriculture, earned him instant success among gastronomy and catering professionals to the point that his whole range of is now used in the best kitchens in the world. His latest creations are Burrolio – a 100% vegetal, gluten-free oil extracted from dried fruit (hazelnuts, almonds, pistachios, walnuts), or extra virgin olive oil and cacao butter – and sweet and savoury dried fruit to eat as a snack or serve with aperitifs. Pariani’s specialty is precisely the selection and processing of mostly Italian dried and candied fruit. Vital for the production process is the supply chain and direct raltions with local farmers.
