Frantoio Muraglia Takes the Lectern at the Da Vittorio Academy

The culture of olive oil meets three Michelin stars. Not just an ingredient in the pantry, but a living material to be understood, measured, and respected. Frantoio Muraglia has been chosen by the Cerea family as the training partner for extra virgin olive oil at the Da Vittorio Academy.

Behind every memorable dish lies flawless technique. And behind every technique lies a deep-rooted respect for the raw ingredient.

In fine-dining kitchens, nothing is left to chance: every element plays a decisive role in the balance of flavour. And yet extra virgin olive oil has long been treated as an automatic gesture, a silent presence taken for granted.

To turn this perspective on its head, the Da Vittorio Academy, the centre of excellence for culinary training founded by the Cerea family in Brusaporto, at the beating heart of the celebrated three-Michelin-star restaurant, has chosen to rely on the experience and identity of Frantoio Muraglia.

This is not a conventional commercial sponsorship, nor a supply deal for the restaurant’s kitchen: it is a project of gastronomic culture. Frantoio Muraglia enters the Academy’s classrooms as a master of its craft, bringing its voice and its oils from Andria to teach tomorrow’s professionals how to recognise, taste, and make the most of a genuine, signature extra virgin olive oil.

From Tree to Glass: Why Extra Virgin Olive Oil Is Chosen, Not Simply Poured

Choosing an Apulian olive mill to train an elite kitchen brigade means acknowledging a fundamental truth: a great oil is not a neutral condiment. It is a living, complex, and ever-changing ingredient, shaped by cultivar, soil, harvest timing, and polyphenol profile.

Understanding when bitterness signals freshness and when pepperiness gives a dish its lift is a technical skill on a par with cooking to the exact degree or making a perfect stock.

During the sessions at the Academy, students learn to decode the different souls of oil:

• The distinctive strength of Coratina: an intense fruity oil, powerful and rich in polyphenols, able to stand up to hearty preparations, legumes, and meats without being overwhelmed.
  
• The elegance of medium fruity (Peranzana): soft, green, and finely balanced, ideal for complementing fish and the most delicate textures.
  
• The precision of the Grand Cru Tenuta Macchia di Rose single variety: a meticulous synthesis of terroir and rigorous selection.

Teaching these nuances turns oil from a background condiment into a deliberate culinary decision, whether used raw or in technical preparations.

The Cerea Family and Frantoio Muraglia: Where Two Artisanal Obsessions Meet

The collaboration between Da Vittorio and Frantoio Muraglia springs from a deep affinity.

On one side is the story of the Cerea family: a journey that began in Bergamo in 1966 with the pioneering vision of Vittorio and Bruna, who brought top-quality seafood to a region steeped in a tradition of meat, a path that culminated in three Michelin stars and the La Cantalupa estate in Brusaporto.

On the other side is our own determination in Andria: five generations of millers, an obsessive commitment to a short supply chain, a heritage of centuries-old olive trees, and the iconic Apulian ceramics, shaped and painted by hand.

Two seemingly distant worlds that speak the same language: that of work done to perfection, of dedication to time, and of refusing to compromise on the raw ingredient.

“When fine dining decides to explore extra virgin olive oil this seriously, it is paying respect to the work of the land. Being chosen by the Da Vittorio Academy to lead this programme is a responsibility: teaching that behind every drop of Coratina lie centuries of terroir, study, and character. Those who cook at the highest level must be able to read an oil the way they read a great wine.”

Savino Muraglia, master miller at Frantoio Muraglia

A New Standard for Contemporary Dining

The fact that an institution like Da Vittorio has chosen Frantoio Muraglia to train its talent sends a clear message to the entire hospitality sector: training in olive oil has become an essential pillar of fine cuisine.

It is knowledge that spreads from the classrooms of Brusaporto to the whole industry: only by understanding origin, milling, and pairing is it possible to offer guests a truly complete experience.

Frequently Asked Questions

What role does Frantoio Muraglia play at the Da Vittorio Academy? Frantoio Muraglia is the official training partner for extra virgin olive oil. Our role is purely educational and cultural: we run masterclasses, sensory analysis sessions, and pairing courses for the Academy’s students and professionals.

Does Frantoio Muraglia supply the oil for the Da Vittorio kitchen? No. The partnership focuses on technical training within the Academy in Brusaporto and does not involve regular supply to the three-Michelin-star restaurant’s kitchen.

What is the Da Vittorio Academy? It is the centre of excellence for culinary training created by the Cerea family. Based in Brusaporto (Bergamo), it welcomes chefs and hospitality professionals for advanced courses, in-depth programmes on individual raw ingredients, and masterclasses with Italy’s finest producers.

Which Frantoio Muraglia cultivars are explored in the tasting sessions? The sessions compare the cornerstone varieties of our Apulian production: Coratina (intense fruity and rich in polyphenols), Peranzana (harmonious and elegant medium fruity), and our special selections such as the single-cultivar Grand Cru.