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
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
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
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
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
ASSICA CONFERENCE 2023
The annual meeting of the Industrial Association of Meat and Cured Meats will be held in Rome on June 15,
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
TASTE EDUCATION
Spreading knowledge and culture on Italian deli meat products should be a precise mission of delicatessen butchers, butchers and counter
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
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
Consume better, consume everything
Explaining to your customers the importance of choosing and consuming all cuts of the animal is an ethical, rightful and