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
ASSICA INCREASINGLY COMMITTED TO SUSTAINABILITY
Recently, the first 'Sustainability Programme', realised by the Association in tandem with IVSI (Istituto Valorizzazione Salumi Italiani), was presented at
“CENSIS-ASSICA-UNAITALIA” REPORT: ITALIANS LOVE (REAL!) MEAT
The CENSIS-ASSICA -UNAITALIA report on the good use of the Recovery Fund in the revitalisation of meat supply chains was
THE CONFERENCE ‘MEAT AND CURED MEAT CONSUMPTION IN ITALY, BALANCE SHEETS AND PROSPECTS’ WILL BE HELD ON 5 MAY AT CIBUS.
The Conference "Meat and Cured Meat Consumption in Italy, Budgets and Prospects" will be held on 5 May at Cibus,
IG AND STG SCHEMES ARE BENEFICIAL FOR PRODUCERS
The European Commission recently published the research 'Evaluation of GIs and TSGs protected in the EU'. Based on an external
ITALIAN CONSUMPTION, TRENDS AND INSIGHTS FROM THE “IMMAGINO” GS1 ITALY OBSERVATORY
We share some useful insights for the supply chain, taken from the analysis of the tenth edition of the Immagino
UNFAIR PRACTICES IN THE AGRI-FOOD CHAIN: STEPS FORWARD AND UNRESOLVED ISSUES
The transposition of Directive 633/2019 has harmonised approaches to unfair commercial practices in the agri-food industry within the European single
2021 ON THE RISE FOR DELI MEATS IN SUPERMARKETS
Data for the first 9 months of 2021 show a good performance of deli meats growing more than the average
TIPS AND TRAINING FOR EXPORTING TO THE UNITED KINGDOM
With the UK's exit from the European Union, final as of 31/01/2020, the free movement of people, goods, services and
Fight against food waste: the meat supply chain is the most virtuous
On the occasion of the annual National Day for the Prevention of Food Waste (which is celebrated on February 5),
Different is good, different is right
Learn to cook and taste all parts of the animal, even the less noble cuts, is essential to increase sustainability