parovel

base

News

vinitaly, cantine-aperte, degustazione-vino, produttori-vino, extravergini-d-oliva, presidio-slow-food, open-cellars, wine-tasting, wine-producers, evo-oils, slow-food-safeguard, olio-extravergine-trieste, storie-enogastronomiche, val-rosandra, vendemmia, terra-madre, salone-del-gusto, torino, ul-ka, weinerlebnisse-triest, wein-tasting-trieste, olive-oil-tasting-trieste, weinverkostung-triest, oliven-oel-verkostung-trieste, weinverkostung, olio-d-oliva-trieste, degustazioni-di-olio-d-oliva, cena-in-vigna, wine-experience, verticale, malvasiaistriana, carso, valrosandra, refosco, olio-nuovo, frantoio, oliven-ol-kaufen, olmuhle, oilmill, bora, vigneti, inverno, vinicarso, doccarso, pasqua2020, vinidelcarso, olio-extravergine-di-oliva, olio-bianchera, tergeste-dop, flosolei, cantinavini, cantinatrieste, osmiza, all-aria-aperta, trieste-wine-tasting, trieste-degustazione-di-vini, picnic-domenicale, picnic, veesperienza-di-vendemmia, weekend, discovertrieste, ollio-nuovo-trieste, olive-oil-producers-trieste, olio-novello, frantoio-trieste, olio-parovel, natale-trieste, consegne-natale-trieste, natale-domicilio-trieste, vini-domicilio-trieste, olio-extravergine-domicilio-trieste, natale-domicilio-friuli-venezia-giulia, olio-domicilio-friuliveneziagiulia, vini-natale, olio-natale, bestwishes, auguri, srecno, grusse, olioparovel, fondazione-italiana-fegato, asugi, salute-e-benessere, vinibuoniditalia, slowwine, derfeinschmeckerolioawards, gamberorosso, bardeparovel, mackeparovel, potatura, potaturaviticarso, rugiada, brina, triestedintorni, vines, vineyardscarso, carsowinearea, parovelwine, parovelcarso, vinitrieste, viniparovel, ibuprofene, proprieta-antidolorifiche, oleocantale, antinfiammatorio, ippocrate, medicina, fegato, paroveltrieste, elena-parovel, deborah-bonazza, natalia-rosso, claudio-tribelli, crescita, accessibile-a-tutti, gary-beauchamp, ricerca, oleocanthal, research, antioxidant, anti-inflammatory, hippocrates, healthy-lifestyle, liquore-alle-olive-trieste, liquore-parovel-trieste, amaro-trieste-parovel, infuso-di-erbe-parovel, amaro-alle-olive, amaro-olive-liquor, olive-liquor-trieste, grappa-olive-liquor-trieste, liquor-parovel, liquor-trieste, grappa-liquor-trieste, parovelvignetioliveti1898, parovel1898, feuerbach, noi-siamo-quello-che-mangiamo, oliotergeste, olio-italiano, olio-evo, triestesocial, liver, incorrect-lifestyle, extravirgin-olive-oil, stagni, biodiversita, biodiversity, olive-grove

olio extravergine nuovo parovel cucinare sanoIf a proof was needed, a Moroccan research confirms what we have known since a long time!

The extra virgin olive oil is the healthiest for cooking and the one that is more resistant to high temperatures. A recent article in the magazine Teatro Naturale tells us how the research has compared what happens to extra virgin olive oil and olive oil after prolonged thermal stress. The performances of extra virgin olive oil are indisputably superior and this is due to the content of a-tocopherol and polyphenols. In this screenshot the test result of the research conducted:

Screen Shot 2015 08 03 at 12.42.09

The heat treatment imposed on the two oils was very severe and conducted with a Rancimat apparatus, with 100 degrees of temperature, with air flow of 10 liters / hour for a total of 120 hours.
Extra virgin olive oil has a higher content of antioxidant compounds, capable of protecting the unsaturated fatty acids from deterioration. As expected, at the end of the thermal stress, the content of polyphenols and tocopherols for both oils was reduced almost to zero. The test result indicates that olive oil degrades more than the extra virgin, after prolonged and severe heating. Oxidation, without tocopherols and polyphenols to protect the oils, proceed in a much more intense way in olive oil, with a significant impact on the unsaturated fatty acids.

Olio extravergine parovel

Source: Said Gharby, Hicham harhar, Bertrand Matthäus, Zakia Bouzoubaa, Zoubida Charrouf, The Chemical Parameters and Oxidative Resistance to Heat Treatment of Refined and Moroccan Picholine Extra Virgin Olive Oil, Journal of Taibah University for Science, Available online 20 July 2015

Pavatich Parovel Olio Capitale Paroveldom Extravergine TriesteExploring new possibilities. This is one of the principles that guides Parovel’s search, which together with attention to the manufacturing expressions of our territory each time creates new intertwinements and lets new projects arise as in the case of Maral for ParovelDom. Maral is an artistic collaboration between design and painting that Parovel will promote through an unprecedented project. Mara Pavatich together with painter Lara J. Marconi is responsible for Maral design and in this interview she tells it so.

What was your path as a designer?
I started with manufacturing, I have always had a passion for sewing and when I was 21 I decided to specialize in tailoring and fashion design going to study in Verona and Milan. In 2006 I began to create hand-knits influenced by my family tradition. I developed a personal technique, all tubular with few seams making a first collection of hats, coats and shawls, very much inspired by the traditional Slovene costume. Since then I have created a collection a year and I slowly introduced the fabric. With the idea of ​​making a ready-to-wear collection accessible to all, I started from cotton and silk. I take the fabric, sew it and dye it and then hang it allowing the color to strain and create original hues and shapes of color.
In 2010 I made the first sale of a collection at a trade fair in Paris dedicated to international buyers. It was very successful, and from then I devoted myself to present collections that could even be events. The last presentation was made in a garage. A very atypical atmosphere, but the event went very well.

Three words to describe yourself..
Sensitive, shy, dreamy.

MaraPavatich parovel copiaWhat brings you closer to Parovel world?
From the beginning I have had a very positive impression, because the company is a family business, where everyone has a role and everyone helps. It’s something that I really like. We do different things, I with the fabrics and Parovel with wine and oil, but we are similar in research and attention to detail. Both our activities trigger the senses.

In realizing this line of fabrics and objects for ParovelDom what did inspire you?
The simplicity of the company that makes products easily understandable by the customer, the fact of being so close to nature and the attempt to promote the olive oil in other contexts. I get further inspiration from the exclusivity of Parovel products. Thinking about the green color of nature, I got the idea to get the color from olive leaves, as much as I'd like to do next with the wine, a color that distinguishes the product.
With my friend, colleague and partner Lara J. Marconi we have elaborated the nature that surrounds us and for the prints that we will shortly achieve we thought about the flowers of the Carso or small wildlife that lives there, like chickadees. On table linens that you will find at Olio Capitale you’ll see animals, plants and flowers that surround us and tell about us.

What type of work did you plan?
In addition to the usual technique which provides for the choice of fabrics, sewing, dyeing and finally printing, on some tissue appliques will also be sewn, in order to make the object even more original.

FIORI OLIVO BN parovel copiaCreations of Maral are visible on the websites www.marapavatich.com and laramarconi.com while to see and touch the fabrics and objects created exclusively for ParovelDom the appointment is at Olio Capitale March 7 to 10. The creators will be with us every day in Hall Nordio N20.
 

 

Fair hours:

Sat 7 Sun 8 Mon 9 from 10:00 to 19:00

Tue 10 from 10:00 to 14:00

Parovel a shanghai cina traditional housesOur sales manager Elena has just returned from a week in Shanghai .

What led you to China this time ?
It 'was a normal visit to our customers with some tastings of our extra virgin olive oil Mackè and also the upcoming Chinese New Year, which this year will be the year of the goat.

How does the Chinese public react to a product that is distinctly Mediterranean?
It reacts very positively, before than the taste for a properly healthy matter. The Chinese are increasingly paying attention to the products and the healthy lifestyle. Today they use the extra virgin olive oil for international recipes, but also more and more for the traditional cuisine, like fries and sauteed vegetables .

When you do not participate in events, fairs and tastings how do you spend your time in Shanghai?Vini parovel Shanghai cina Erhu
I explore the international cuisine restaurants that are easily found in big cities, or I go to learn about new places. I like to visit parts of the ancient city with the traditional houses and the daily habits of the population. And finally being a woman I dedicate myself to shopping. I also like to pause and look at the typical craftsmanship, as this Erhu, ancient Chinese stringed instrument still in use today.

Have you got some new inspiration for which there is something that you brought back from this trip?
The impression is that in China and in the East in general there is a huge turmoil and this is of great spur to the search for new ideas and new partnerships.

Parovel wines Waldorf Astoria NYC

We are still in the freezing cold New York (-15 ° C) to present our native wines .

The Italian Wine Week ends today after a week of intense meetings in the beautiful setting of the Waldorf Astoria in Manhattan where we brought all our Vinja Barde wines.

For more on the event, go to the article by Terra e Gusto of Ansa.it.

KAMJE PAROVEL

At Parovel’s the year-end holidays are celebrated with a glass of sparkling wine, not only as an aperitif but also for the whole meal excluding perhaps the dessert, which we’d rather match with wines of older vintages, like a Spomin Barde and old times passito of Moscato Giallo. In fact, the unhealthy and blasphemous habit to combine the dry sparkling wine to desserts brought us to use in a misleading way what is rightly called the most elegant wine of the world, but is not part of our habits. The wine pairing with desserts must necessarily be by concordance. That is, there is so much sugar in the wine so the dessert must have. This stems from the ability of sugar to stimulate our taste buds. If, for example, a sparkling brut would match with a Sicilian cassata, the sugar contained in the latter would stimulate our taste buds to the point that we could even more clearly perceive the acidity of the sparkling wine, its peculiar characteristic. If, however, the champagne were demi - sec or sweet, the sugar content in the same would have the merit to counteract the acidity, mitigating firmly the perception. For sweets and diehard fans of bubbles, we believe that the only sparkling wine to be favored is both Moscato d' Asti and, for those who love the wines a little more " dry " and nervous, the Asti Moscato DOCG.
Our sparkling Kamje, produced every year, a blend of Istrian Malvasia and Glera, name that in Slovene means "stones", is the undisputed star of the moments of joy and festive meals with specialties that highlight its generosity and frankness. Sparkling and mineral, simple, fresh and immediate, it is strongly recommended to taste it in every season or any time of the day. In fact, its tasting takes place " ideally " when it gives its best, i.e. the year after the harvest because, in this case, it maintains its organoleptic characteristics intact for at least one year after bottling.

This site uses cookies. By continuing to browse the site you agree to the terms and conditions provided for the use of cookies. > Read More