With us at Sial Paris, 16-20 0ctober, at National Pavillon booth 1B 148, you will find also:
- Arrigoni Battista
- Caseificio Rosso
- La Marchesa
- Latteria San Pietro
- Latteria Soc. Valtellina
Developed with the assistance of the European Union, the Life DOP project involves Parmigiano Reggiano and Grana Padano in the realization of a circular economy model with low environmental impact.
Subject of Dop Life research is the production chain of two of the largest Italian dop, Grana Padano and Parmigiano Reggiano.
Objective: To demonstrate that the synchronicity between sustainability and technological progress is not only possible but necessary.
Background of the project is the territory of Mantua.
Mantova is the only Italian province that houses the production areas of both Parmigiano Reggiano and Grana Padano.
Moreover, given its social and morphological specificity, has a intensive and industrial production.
The partners are scattered at every point in the chain of production of Grana Padano and Parmigiano Reggiano. Therefore are directly involved in the realization of the project farmers, ranchers, dairies, organizations that deal with technology and development, sales offices, research departments.
Among these also appears Gourm.it, with responsibility for the communication and dissemination actions.
The project began in September 2016 and will come to an end in 2021.
At the end of this long path we want to obtain a model in good practices of circular economy.
This model, measured live on the Grana Padano and Parmigiano Reggiano production chain, will be certified.
>> More information: Official website Life DOP
A great Italian journey among excellence and the differences that arise in individual dairies. The deep bond with the territory and the craftsmanship. A tool for consumers that values the commitment of manufacturers.
It will be distributed by October 5 the first annotated guide to the producers of Parmigiano Reggiano cheese factories, with a special focus on 132 dairies chosen by Slow Food, each with its own history, its distinctive features, and character of the product.
A great journey inside the world that characterizes the best known Italian PDO in the world, made by Slow Food in collaboration with the Consortium, which aims mainly to highlight how important are the differences that exist within a system completely crafted, deeply linked to the territory and to the skill of dairymen, which represent the primary differentiating elements that characterize the product.
“In times when it seems that the vast domain industry around the world – said to regard Piero Sardo, president of the Slow Food Foundation for Biodiversity – in some countries, including Italy in particular, there are small quality productions, excellence linked to the territory, operated by extraordinary characters “. “Parmigiano Reggiano – explains Sardo – live a little ‘this contradiction, because it is often seen as a single reality, and instead is a collection, an extraordinary network of small producers”.
“The differences between them – the president of the Slow Food Foundation for Biodiversity – are not huge because they must all adhere to a very strict discipline, but there are differences, there are men and different stories and there are also different techniques. so the invitation is really to bring these producers, to know them, to understand the differences and then eventually to also evaluate the sensory taste of various Parmigiano Reggiano, but the really important thing is to take this path, this path of narration, of stories. “
Caseus Veneti is a must for cheese lovers.
This event aims to accompany experts, lovers of good food, to the discovery and rediscovery of an apparently poor and banal world, but capable, if listened to, to pull off precious assets.
The cheeses of manufacturers, little dairies, pastures, farms, seasoners or refiners, rise to prominence by showing to the public in a picturesque and breathtaking setting as the annual meeting of the Regional Competition of Veneto Cheese.
On this occasion the Capra Ubriacato al Traminer, one of the most popular and awarded cheeses by latteria Perenzin, won every argument. Not only he received the gold medal for its category, but also received the most coveted medal, the one intended for the best among the best. The golden jury, formed by experts journalists, has tasted on Saturday the 37 cheeses that were already been awarded with a gold medal.
Four awards to “top cheese 2016″: the Casatella Trevigiana DOP of dairy S.Andrea of Povegliano (TV), the Piave DOP cheese Lattebusche of cesiomaggiore (BL), soft cheese Caseificio Castellan Urban Rose (VI), Capra drunk Traminer of dairy Perenzin of San Pietro di Feletetto (TV), respectively, for PDO fresh and aged categories, varied cheeses, and finally matured and blue cheeses.
The fifth edition of Kaesmarkt Zurich-Binz will be held September 4 at the restaurant recently opened in Daizy Räffelstrasse.
One of the attractions of the event will be a rich and in-depth tasting of Parmigiano Reggiano, in collaboration with the Consortium of Parmigiano Reggiano, conducted with the support of experts who will explain the features of this unique product.
Accompanying the rich buffet and snacks offered by international producers there will be the Swiss music of the musical band of Andy & Tom; a way to make it even more a festive atmosphere of this event at the same time training and informal.
Those in search of handicrafts respecting the importance of the traditions, here can find what they seek.