The quality and fragrance of Forno Bonomi arrived in South Korea, in the first stop of an international journey with Italian chefs to promote the company’s traditional ladyfingers and tiramisu recipe. Founded in 1850, this Italian company has become the global leader in the production of the traditional biscuits used for tiramisu and other delicious desserts all over the world.
Award-winning mix
The Tiramisu box, a kit containing all the ingredients for making classic tiramisu, won the Italian Food Awards 2017 organized by Italianfood.net at Anuga, one of the world’s most important food trade shows held in Cologne, Germany. The idea of the tour came when the Italian Federation of Chefs certified with its trademark our products last December, Paolo Bonomi, responsible for the project, and Asia Export Area Manager Leonardo Johnson Scandola said.
Sharing chefs’ secrets
Forno Bonomi traveled with the Italian Federation of Chefs and Cooks and the Italian National Chefs Team to South Korea, where they met with chef Fabio Tacchella, whose popularity is growing in Asia. The Veneto-based company, which produces 80 tonnes of Savoiardi every day, aims to increase exports to 90 markets from 85 countries currently. We realized that Savoiardis are often used abroad as biscuits while Tiramisu, although very popular, is made with dry cookies and other cheese-based creams, Bonomi said. Supported by local partners and its importer, who supplies an important chain of Italian restaurants and local eateries, the company decided to promote the knowledge of the Italian culinary culture by sharing the secrets of chefs like Tacchella.
Success by word of mouth
Many respected international chefs, including Italian ones, use sponge cake – known in Italy as Pan di Spagna – to make Tiramisu. This happens especially in markets were Savoiardi ladyfingers are not yet available. Seeing Tacchella at work, and watching them carefully observing the precise movements to dip the Savoiardo and garnish it with mascarpone cheese, together with the simplicity of the preparation, was priceless, Johnson Scandola said. The success of the initiative immediately spread by word of mouth among chefs, restaurant and hotel buyers, and managers of important restaurant chains interested in sharing the secrets of the most famous Italian dessert in the world.
Discovering Puff Pastry and Amaretti
The Puff Pastry Layers for the Millefeuille cake, another classic Italian dessert in the world, also allowed us to promote the Italian identity of our recipes, beating cheap alternatives thanks to the excellent quality of a renowned product in demand all over the world, said Federica Bonomi, responsible of Europa Export. We also promoted Amaretti, a perfect base for good desserts which don’t immediately meet the taste of consumers who haven’t tried them, but which has become extremely popular after Tacchella demonstrated how to use it as crumbs in an almond brittle or on panna cotta, she said.
A tour through innovation
The Cooking Show tour will stop in other countries, including Italy, together with the presentation of the New Tiramisu box, which won the Italian Food Awards 2017 at Anuga. This proves the strength of our ideas, and how the company believes in its products and innovation despite tradition, Federica Bonomi said.