Italy’s Balsamic Vinegar of Modena PGI (Aceto Balsamico di Modena IGP) is once again a protagonist in the USA. The Consortium for the Protection of Balsamic Vinegar of Modena has, in fact, brought the precious condiment to the prestigious shop windows of the major overseas market with a series of promotional activities. The most important was certainly the one that from 19 to 24 February saw it in the spotlight at the 18th edition of the Food Network & Cooking Channel South Beach Wine & Food Festival, held in Miami, Florida.
BALSAMIC VINEGAR AT SOBEWFF ONCE AGAIN
It is considered one of the most important US events for the sector, during which the focus is on the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. SOBEWFF hosted for the second consecutive year the activities of the Consortium for the Protection of Balsamic Vinegar of Modena PGI, as an example of Made in Italy agri-food excellence that exports over 90% of its production annually in about 120 countries around the world.
MANY PRESTIGIOUS CULINARY EVENTS
In particular, the ‘black gold’ from Modena was the protagonist of Barilla’s ‘Italian Bites on the Beach’ – where over 30 of the greatest American chefs have prepared dishes inspired by the various regions of Italy – with interesting culinary inventions by the most famous chefs of Florida. Without forgetting the events of the Grand Tasting Village of Goya Foods, the festival’s flagship event with tastings of food and wines and an exclusive opportunity to learn about new trends and products in the beverage industry.
PROMOTING THE WORLD RENOWN ITALIAN CONDIMENT
“The presence of the Balsamic Vinegar’s Consortium at SOBEWFF – declared the Consortium Director Federico Desimoni – was an important opportunity for the Balsamic Vinegar of Modena IGP’s promotion and enhancement, as well as an opportunity to spread knowledge and culture related to it. Moreover, the direct meeting with many consumers and specialized operators gives us the opportunity to verify the results and progress of the current campaign, giving us indications for future projects”. However, SOBEWFF was not the only high level experience that involved the Consortium for the Protection of Balsamic Vinegar of Modena PGI during its mission to the USA. An important novelty emerged in the educational field, thanks to the partnership with the Institute of Culinary Education (ICE) – one of the largest and most diversified culinary institutes in the world with over 14,000 students trained over the years.
THE PARTNERSHIP WITH ICE
“The partnership with the Institute of Culinary Education – added Desimoni – guarantees us a remarkable prestige. Collaborating with a training institution of such importance is a privilege and an opportunity to educate the next generation of chefs on the importance of using products that are guaranteed by the European system of PDO and PGI regulations. Finally, this meeting gives us the opportunity to verify the current state of knowledge that the future American chefs have about Balsamic Vinegar of Modena”.
