Dai Communications planned and executed a curated cooking class to strengthen the premium positioning of Laudemio Frescobaldi in the Korean market.
The event was designed as an experiential format, combining chef-led cooking and guided tasting to communicate the role of high-quality olive oil as a fundamental element in cooking.
 

Led by Italian chef Paolo De Maria, the program emphasized seasonal ingredients, minimal intervention, and the structural use of olive oil within each dish.
Participants engaged in a structured tasting session, documenting sensory attributes such as freshness, green notes, and a balanced peppery finish, reinforcing differentiation from mass-market oils.
 

The menu—featuring dishes such as farro and chickpea salad and handmade orecchiette—demonstrated how Laudemio enhances flavor, texture, and overall balance when applied throughout the cooking process rather than as a final garnish.
 

The event effectively translated product quality into tangible sensory experience, generating strong engagement among media, chefs, and influencers.
Positive on-site feedback and content creation highlighted increased awareness and credibility, supporting Laudemio’s positioning as a leading premium extra virgin olive oil in Korea.
 

This activation confirmed the effectiveness of experience-driven communication in delivering both brand education and advocacy, establishing a solid foundation for continued PR and collaboration initiatives.