Umbrian Osteria Uses Interactive Olive Oil List to Deepen Guest Engagement

I believe that what a good restaurateur can do is stimulate interest in olive oil. – Paolo Morbidoni, patron, Tipico Osteria dei Sensi Included in the Michelin Bib Gourmand selection and honored with the Slow Food Snail distinction, the contemporary osteria has built its identity around components sourced exclusively from Umbria . At the center of that approach is a curated selection of high-quality extra virgin olive oils from across the region. To bring the world of olive oil to a wider audience, patrons Paolo Morbidoni and Giancarlo Polito, the restaurant’s chef, introduced an interactive olive oil list featuring content created by the growers themselves.

By scanning a QR code placed on each table, guests can open the list on their smartphones. In which the producer introduces the oil and shares additional details, along with a brief description and a photo of each bottle, every entry includes a link to a short video, with English subtitles.

With that in mind, the list was designed to represent makers from across the region and to support broader interest in olive oil tourism and local food culture. One section is dedicated to PDO Umbrian oils, with one selection from each of the five sub-zones of the Protected Designation of Origin : Colli Assisi-Spoleto, Colli Martani, Colli Orvietani, Colli Amerini and Colli del Trasimeno.

Another section highlights the region’s main olive varieties , presenting monovarietals made from Moraiolo, Frantoio, Dolce Agogia, Rajo and San Felice. Paolo Morbidoni (left) and Giancarlo Polito at Tipico Osteria dei Sensi in Montone, Umbria. Once accessed, the link remains on their phones, allowing them to revisit the list and discover other oils and producers later.

According to Morbidoni, the first goal of the interactive list is to spark interest among diners with very different levels of familiarity with olive oil, from experienced shoppers to complete beginners. “I believe that what a good restaurateur can do is stimulate interest in olive oil,” he told reporters. “Through the short videos, producers offer engaging snapshots of the company, the terroir and the varieties they cultivate. Per to That can spark curiosity to learn more.” He, the project in addition reflects the need to rely on formats that resonate with contemporary audiences.

After a year of experimentation, Morbidoni stated, the data has been encouraging: the olive oil list has averaged roughly twice as many views as the website hosting it, suggesting strong interest from guests.