THE BOILED SEASON
With the first cold weather comes the season of boiled meats, a staple dish of Italian cuisine, especially popular in the northern regions, particularly in Piedmont (the famous Gran Bollito Misto alla Piemontese), Lombardy (where it is said to have
21 NOVEMBER IS SANDWICH DAY
How many deli meats do you know? Starting from this question, ASSICA launched on the occasion of the Italian Sandwich Day, which was celebrated on 21 November, an invitation to deli meat producers, counter operators and bartenders to propose to
NEW QUALIVITA REPORT, THE VALUE OF THE BRANDED PRODUCT SUPPLY CHAIN
The 20th Ismea Qualivita Report, presented on 22 November 2022, photographs a solid sector that creates wealth for the entire country. Results that outline a passage of great momentum for the Italian PDO economy, to be attributed to the work
TASTE EDUCATION
Spreading knowledge and culture on Italian deli meat products should be a precise mission of delicatessen butchers, butchers and counter operators who are entrusted with the delicate task of preserving and enhancing a heritage that is unique in the world,
HOW TO SLICE DELI MEATS
The way deli meats are sliced significantly influences the pleasantness of the taste: there is no standard cut, but each type requires specific care. The cut must in fact respect the structure of the product: salami must be sliced transversally,
ITALIAN DELI MEATS AND THE FIGHT AGAINST WASTE: FROM SOCIAL ACTIVITY TO BUSINESS STRATEGY
Recovery as a value and surpluses as a resource: these are the 2 pillars of the strategy that ASSICA has developed in agreement with the non-profit Banco Alimentare Foundation to ensure that Italian deli meats play their part in the
The Trust your Taste Academy opens applications!
The Academy promoted by Assica as part of the project "Trust your taste, Choose European Quality", the new training proposal dedicated to counter and delicatessen operators, will soon start. It is a real path, divided into 9 topics, addressed in
Consume better, consume everything
Explaining to your customers the importance of choosing and consuming all cuts of the animal is an ethical, rightful and necessary act. It is the best possible response to both the accusations levelled at the (alleged) lack of sustainability of
Deli meats and grape harvest, from the vineyard to the table
The grape harvest is a crucial moment of the farming year. Although today's processes have modernised, most wineries prefer to keep the harvest by hand and it is an occasion that often involves not only seasonal workers but also the
Team würstel or team sausage?
Würstel or sausage, which 'team' are you on? Apart from individual tastes, these 2 sausages have important differences, including nutritional ones, that need to be known in order to make an informed choice. Würstel belong to the family of cooked sausages.