Post by account_disabled on Feb 24, 2024 11:00:46 GMT
Our Brunch appointments are Digital but this time we have left our clichés; the office, the studio microphone and the fixed camera for going on a trip. Parma direction at Cibus 2022 , the largest agri-food fair in Italy . Guests at the Consorzio Piacenza Alimentare stand with the aim of supporting companies in marketing activities and internationalization projects. We captured immediate impressions of some present to convey the emotions experienced. A word from those who interacted! Words = Hot emotions Our presenter of the day Adele Gorni Silvestrini in the role of food & wine marketing consultant is present at the Fair to promote Antico Casale dei Conti , which is aimed at operators who work in the catering industry.
How nice, to breathe a climate of sharing and conviviality America Mobile Number List with the aim of bringing business and relationships to the centre . Where trade fairs are the promotional tool in close harmony with digital. We stopped by Paola Calciolari . After many years and so much emotion she finds herself here, to fully tell the story of Mantua with the mustards of Le tamarisk often around the world. The food and wine tour We have started the tour of the product categories. First tasting at the Latteria Sociale Stallone, producers of Grana Padano DOP of various ages. After the cheese we move on to the giardiniera with Cascina Pizzavacca , a Piacenza farm that produces zero kilometer pickles and preserves. After a bite of parmesan and a spoonful of giardiniera we have to have something to drink: in fact we stop by Marco Profumo from the Consorzio Vini DOC Piacentini .
It's not an aperitif without a platter of cold cuts. Let's taste the typical Piacenza cured meats with Anna Muselli, owner of Salumificio San Carlo . The typical nature of the territory? Salami, coppa and bacon. If we want to add a little garlic we rely on Marcello Carini, commercial director of the Piacentino White Garlic Producers Cooperative . Between one appetizer and another we have another glass of wine, why not! From Cantine Casabella with the Export Director. It's a nice stage, going back to trade fairs to show Made in Italy products around the world. You can feel interest , a desire to experiment and try new sensations . We can't leave the table without having a good coffee from Caffè Musetti with the Export Director, Mario Rasi. To conclude, "Lunch is served": a good risotto with burrata, bacon and artichoke cream prepared by the guys from the Hotel Institute.
How nice, to breathe a climate of sharing and conviviality America Mobile Number List with the aim of bringing business and relationships to the centre . Where trade fairs are the promotional tool in close harmony with digital. We stopped by Paola Calciolari . After many years and so much emotion she finds herself here, to fully tell the story of Mantua with the mustards of Le tamarisk often around the world. The food and wine tour We have started the tour of the product categories. First tasting at the Latteria Sociale Stallone, producers of Grana Padano DOP of various ages. After the cheese we move on to the giardiniera with Cascina Pizzavacca , a Piacenza farm that produces zero kilometer pickles and preserves. After a bite of parmesan and a spoonful of giardiniera we have to have something to drink: in fact we stop by Marco Profumo from the Consorzio Vini DOC Piacentini .
It's not an aperitif without a platter of cold cuts. Let's taste the typical Piacenza cured meats with Anna Muselli, owner of Salumificio San Carlo . The typical nature of the territory? Salami, coppa and bacon. If we want to add a little garlic we rely on Marcello Carini, commercial director of the Piacentino White Garlic Producers Cooperative . Between one appetizer and another we have another glass of wine, why not! From Cantine Casabella with the Export Director. It's a nice stage, going back to trade fairs to show Made in Italy products around the world. You can feel interest , a desire to experiment and try new sensations . We can't leave the table without having a good coffee from Caffè Musetti with the Export Director, Mario Rasi. To conclude, "Lunch is served": a good risotto with burrata, bacon and artichoke cream prepared by the guys from the Hotel Institute.