During the week of Balsamic Vinegar of Modena P.G.I the Consortium for the protection participated to the event Authentic Italian Table, an incredible initiative that involved 23 countries: 9 in North America, 12 in Europe and 2 in Asia. The project, called True Italian Taste aimed at promoting Italian culinary tradition and authentic Made in Italy products.
The Authentic Italian table was organized to celebrate Italian cuisine in Belgium and it is the result of the collaboration between the Belgian-Italian Chamber of Commerce and Fic. Belgium (Federation of Italian Chefs in Belgium). Balsamic Vinegar was the protagonist at Foodlab Excellis – a center entirely dedicated to the restaurant sector. The chefs of the best Italian restaurants in Belgium engaged in show-cooking and tastings of traditional recipes made of 100% Italian typical products.
The event is part of the Extraordinary Italian Taste program – promoted and financed by the Ministry of Economic Development and created by Assocamerestero in collaboration with the Italian Chambers of Commerce abroad, to enhance and safeguard all authentic Italian food products. The aim is to increase consumers’ awareness about Made in Italy products already present on the market – with particular reference to designations of origin. The final goal is increase consumers’ knowledge about the peculiar characteristics of each Italian product, emphasizing the link with the territory and proposing a catering model inspired to the Italian tradition but adapted to local needs.
« We could not miss this event which was a great opportunity to explain to institutions, journalists and influencers what authenticity means and the precious link between food, culture, tradition and territory – said the Director of the Consortium, Federico Desimoni – This is fundamental because consumers are often deceived by fake products».
During the Balsamic week, the Consortium organized also another event in New York City, at the Scavolini Soho Gallery, dedicated to the encounter between Balsamic Vinegar of Modena and international chefs. Tastings, show cooking and presentations of new recipes allowed the participants to immerse themselves in the fascinating and variegated world of “Balsamic” and culinary creativity. This second event was part of the project Balsamic Vinegar of Modena, the Original, developed for the United States and co-financed by the European Union. The initiative is addressed to the world of communication and to the operators of the sector and consists in a very innovative approach to tradition.
Check our blog for all the initiatives aimed at the promotion of the product worldwide!