EPISODE 5 – LASAGNA WITH PANCETTA, SAVOY CABBAGE, POTATOES, AND BITTO CHEESE
Pasta expert Francesca Guastella creates a comforting and flavorful lasagna, where the richness of pancetta enhances the dish’s delicate yet bold taste.
EPISODE 4 – SALAME TATIN PIZZA
Master pizzaiolo Alex Lo Stocco prepares a unique Salame Tatin Pizza to highlight the main ingredient: Salame Milano.
EPISODE 2 – RAW DELI MEATS
Guided by Alex Revelli Sorini, this lesson takes us on a journey through the traditions, techniques, and secrets behind raw deli meats, with a special focus on salame and pancetta.
EPISODE 1 – INTRODUCTION TO PORK MEAT AND DELI MEATS
The first lesson, led by Alex Revelli Sorini, gastronomist and culinary historian, introduces the world of pork meat and deli meats. It includes a brief historical overview of pigs, their use from ancient times to the Middle Ages, an exploration
WASHINGTON: ITALY-US SEMINAR ON THE SUSTAINABILITY OF AGRI-FOOD PRODUCTION
As part of the eighth edition of the Week of Italian Cuisine in the World, the Italian Embassy in Washington hosted yesterday the workshop "Sustainability efforts of the swine meat products and olive oil industries, key ingredients of the Italian
INTERNATIONALISATION, 4% VAT AND ERADICATION OF PSA: THE NEEDS OF THE CHARCUTERIE SUPPLY CHAIN
On June 15th, in the presence of important national representatives and experts in the agri-food, economic and health sector, the participatory and intense round table "THE PROSPECTS OF THE CURED MEATS SUPPLY CHAIN, BETWEEN ECONOMIC CHANGES AND CHALLENGES OF SUSTAINABLE
ASSICA CONFERENCE 2023
The annual meeting of the Industrial Association of Meat and Cured Meats will be held in Rome on June 15, 2023, at Palazzo Ripetta. The meeting, which will host the conference entitled "THE PROSPECTS OF THE CURED MEATS SUPPLY CHAIN,
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,
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