On November 7th the Institute for the Valorisation of Italian Cold Cuts (IVSI) – thanks to the Authentic European Pleasure Programme, the three-year information campaign on typical Italian cold cuts which aims to enhance the European cured meats sector in Italy and Germany – held the masterclasses on Italian PDO and PGI cold cuts at the Paul-Kerschensteiner haute cuisine school in Bad Überkingen, near Stuttgart. This is not the first time that German students from one of the most renowned cooking schools in Southern Germany have been able to attend lessons on cured meats. Last March there was a similar experience in the same school, with excellent results in terms of participation.
A COLD CUTS LESSON
The program aims to increase the level of recognition of European PDO and PGI labels and to improve awareness of their value in terms of food safety, as well as tradition, authenticity, and nutrition. This is due to the joint effort of IVSI, Cacciatore Italiano protection Consortium, Consorzio Mortadella Bologna PGI protection Consortium, and Zampone e Cotechino Modena PGI protection Consortium. The lesson on PDO and PGI cured meats was an opportunity to convey the messages of the campaign to the students, and to show participants the extreme versatility of cold cuts with the help of chef Marcello Ferrarini.
The students were also involved in a contest, which will call them to express their creativity by creating a recipe based on Italian cured meats. The three finalists will participate at the event organized on December 8 in Modena by Zampone e Cotechino Modena PGI Consortium. During the event, one of them, chosen directly by the judge-chef Massimo Bottura, will challenge the colleagues of some selected hotel schools of Italy.