VAL PARADISO SRL

For *Cronache di Gusto*, we tasted the Val Paradiso extra virgin olive oil dedicated to Agrigento, the designated Italian Capital of Culture for 2025. This limited edition, produced during the 2024 harvest, comes in a single 1-liter tin featuring artwork by the young Sicilian artist Carmelo Nicotra. The illustration depicts the goddess Kore at the center of a minimalist landscape, composed of monochromatic geometric shapes representing the sky, the *Scala dei Turchi* (Stair of the Turks), and the sea. The back of the tin features an architectural element: the silhouette of a Gothic pointed arch, a hallmark of many monuments in Agrigento. Crafted from the Nocellara del Belice, Biancolilla, and Cerasuola cultivars, this is a medium-fruity oil (4/10) with a golden hue and a quintessentially Sicilian aromatic profile. Notes of tomato and aromatic herbs—including oregano—stand out, accompanied by herbaceous undertones. On the palate, it is well-balanced, striking a harmonious chord between mild bitterness (3/10) and moderate pungency (4/10). This extra virgin oil encapsulates the distinct characteristics of its three constituent cultivars: Nocellara del Belice, with its bold, fruity character; Biancolilla, with its delicacy and smooth profile; and Cerasuola, which contributes a more pronounced bitterness and an artichoke aftertaste. Consequently, it enhances the flavor of the dishes it accompanies. It pairs beautifully with vegetable-rich salads, red meats, pasta and soups, as well as pizzas and focaccias. It is best enjoyed raw.