The Consortium for the protection of Salumi Piacentini PDO presented the international promotion activities featuring the three typical PDO cured meats from Piacenza (Coppa Piacentina PDO, Pancetta Piacentina PDO, and Salame Piacentino PDO), as part of the ‘Europe, open air taste museum’ project. Launched in February 2019, the project is now in its third edition after a six-month suspension period due to the pandemic.
The director of the Consortium, Roberto Belli, illustrated the activities that these days are being developed in Germany and France: “On November 8, Salumi Piacentini PDO On Tour started. It is one of the most important international promotions of these three of Piacenza’s charcuterie products, foreseen by ‘Europe, open-air taste museum’. The three cold cuts thus make their official entry into the German and French restaurant scene”.
Click here to discover Salumi Piacentini PDO products on Italianfood.net platform
SALUMI PIACENTINI PDO CONQUER FRANCE AND GERMANY
France took the lead with the involvement of 40 restaurants. The first tasting week – from November 8th to 14th – involved 20 restaurants in Paris and Strasbourg, which offered tastings of Salumi Piacentini PDO as part of their menus. From November 15th to 21st, Nice and Lyon hosted the restaurant week with another 20 restaurants involved.
In Germany, ‘Salumi Piacentini PDO On Tour’ reached as many as 5 cities: Berlin, Düsseldorf, Cologne, Frankfurt, and Munich. Thirty restaurants took part in the initiative, offering tasting of Coppa Piacentina PDO, Pancetta Piacentina PDO, and Salame Piacentino PDO, as well as their use as ingredients in more elaborate recipes, thus highlighting their versatility in the kitchen.
All the restaurateurs involved have been provided with a training and information kit consisting of a brochure and a tutorial video – aimed at restaurateurs, counter staff, and buyers in large-scale retail trade – where delicatessen and innkeeper Daniele Reponi shows the distinctive characteristics of Salumi Piacentini PDO, the correct way to slice them, and also the criteria for an appropriate presentation.
“The enhancement of the products is the driving force behind all the programming of the project activities, which this year, as in 2019, also saw us as protagonists at Anuga trade show in Cologne,” says Belli.