The 'new' CAP is getting closer: EU agriculture ministers accepted the provisional agreement reached on 25 June with the European Parliament on the key elements of the reform, bringing the integration of the proposal into EU law a step closer. The
The Associazione Industriali delle Carni e dei Salumi (ASSICA), a member of Confindustria (Confederation of Italian Industry), is the protagonist of a project supported by the European Union that focuses on trust between the supply chain and consumers. "Trust Your
Learn to cook and taste all parts of the animal, even the less noble cuts, is essential to increase sustainability and reduce the environmental impact of farming. The supply chain operators, in particular the butchers and the workers on the
With over 70 years of experience in the sector, ASSICA plays a central and increasingly strategic role in the sector, which it also represents on a national level in defence of the sector. The "Trust Your Taste, CHOOSE EUROPEAN QUALITY"
The well-known popular saying is not only absolutely true but it is also incredibly current. In an era in which sustainability is becoming the main driver of consumer choices, pork also offers - most of all - the guarantee of
Properly storing a salami once cut is not intuitive, depending on the type, in fact, different precautions must be taken. In particular, the degree of humidity and curing must be considered. The classification from a commercial point of view between
A research conducted by AstraRicerche, presented on Tuesday 25 May, photographed the vision of Italians regarding innovation in the food sector, with a projection with respect to the behaviour they will adopt in the near future. Over the next five years,