A word worthy of a dictionary listing.
To me, Colavita means extra virgin olive oil, or at least it did until the snow stopped falling and the sky opened up this November morning.
We assembled outside the Colavita Center for Italian Food and Wine at the campus of the CIA in Poughkeepsie, New York.
They marketed the family name, Colavita, domestically, as an olive oil brand.
It was not until fate entered the arena in 1978, when Enrico Colavita, while on vacation in the states met John J. Profaci, a stranger at the time. They discussed extra virgin olive oil (EVOO), the family business and the lack of olive oil awareness in America.
After a handshake, Colavita U.S.A. was founded.
The rest is history.
John J. Profaci’s new mission in life was to educate consumers and industry professionals about olive oil and why Colavita’s oils would open up culinary doors for all that used the product.
The idea took off.
Shortly afterward, Colavita experienced unmatched growth and opened a bottling facility near Rome to strategically help with the demand.
According to Giovanni Colavita, CEO of Colavita U.S.A., America is the largest market in the world for Colavita products.
At the celebration I had the opportunity to sample the four wines Colavita is introducing to the market—Pinot Grigio, Verdicchio, Pinot Noir and Ripasso. The wines were all acidic and asking for food. The entry of these wines through the network that Colavita has set-up will turn them into instant hits.
Colavita is all about bringing the most out of food and these wines do exactly that.
This course was followed by a mixed green salad topped with baked Coach Farm goat cheese that was paired with Colavita 2012 Verdicchio di Matelica from Marche.
The main attraction and the food star of the day was an amazing fusilli pasta topped with butter, Parmiggiano Regiano and shaved ‘White Truffles. Add a glass of 2012 Colavita Pinot Noir from Pavia and you have a match made in heaven.
The white truffles whet my appetite for another course, my final, roasted chicken perched on top of tarragon polenta and braised greens, which paired perfectly with a glass of 2011 Colavita Ripasso from Veneto.