SHOW COOKING SESSION featuring butcher Christian Bettelle: SQNZ Piedmontese Fassone beef burger
TALK The "EU Beef, Pure Quality" project and the SQNZ Production Specifications for Piedmontese Fassone Beef: excellence and regional promotion. Followed by a show cooking session featuring the recipe: "Traditional Vitellone Tonné" Guests: Chef Graziano Manzatto, Senator of the FIC (Italian Federation of Chefs) Chef Mirko Valente, FIC (Italian Federation of Chefs)
SHOW COOKING SESSION - Hand-cut SQNZ Piedmontese Fassone beef tartare, prepared by butcher Christian Bettelle
SHOW COOKING SESSION featuring butcher Christian Bettelle: SQNZ Piedmontese Fassone beef burger
PRESS CONFERENCE Presentation of the "EU Beef, Pure Quality" project and the SQNZ Production Specifications for Piedmontese Fassone Beef. Followed by a live show cooking session featuring the recipe: "Aromatic SQNZ Piedmontese Fassone Loin with Mediterranean crunchy bread and pan jus" prepared by Chef Marco Tomasi. Guests: Chef Graziano Manzatto, Senator of the FIC (Italian Federation of Chefs) Chef Marco Tomasi, Ambassador of Italian Cuisine in the World
SHOW COOKING SESSION - Hand-cut SQNZ Piedmontese Fassone beef tartare, prepared by butcher Christian Bettelle
Aperitif by Gian Maria Ciardulli with Sale Maldon as protagonist
A sensory journey through taste, and identity with Terry Monroe
Geographical Indications are a strategic resource for the inland mountain areas of Tuscany. Products such as Marrone del Mugello PGI, Farina di Castagne della Lunigiana PDO and Castagna del Monte Amiata PGI generate income, protect the landscape and and strengthen the vitality of local communities.
The Regional Selection is a tool to promote Tuscan extra virgin olive oil, highlighting its connection to the territory, encouraging qualitative improvement, and promoting excellent DOP and IGP products.
Cantuccini Toscani, or Cantucci Toscani PGI, are typical Tuscan almond biscuits, known and appreciated throughout the world. They can be enjoyed on their own, paired with tea and coffee, or according to tradition, dipped in fortified wines such as Vin Santo
The local cultural tradition at the basis of DOP/IGP products. Artisanal and ancient methods, traditions, identity, producing quality locally, foundations of UNESCO recognition of Italian cuisine
