"POUR IT. SLICE IT. CUT IT.” - THREE LEADING ITALIAN FOOD & WINE CONSORTIA CONTINUE
THEIR 3-YEAR LONG NATIONWIDE CAMPAIGN: ENJOY EUROPEAN QUALITY
Press Conference/Presentations:
San Francisco – Monday, January 14, 2019 at The Westin St. Francis San Francisco on Union Square
Chicago - Wednesday, January 16, 2019 at Gibsons Italia
Miami, FL (January 10, 2019) – Enjoy European Quality (EEQ), a 3-year project cofounded by the European Union – designed to increase the awareness and recognition of European quality products within the food and wine sector with wines promoted by the Consorzio di Tutela dell’Asti D.O.C.G., cured deli meat from the Istituto Valorizzazione Salumi Italiani and cheese from Consorzio Tutela Provolone Valpadana D.O.P. – continues its educational and promotional program in cities across the United States. A press event will be held at the iconic Gibsons Italia rooftop in Chicago, on January 16, to further expand its market reach.
The campaign consists of workshops, business-to-business meetings, restaurant-week promotions, lifestyle events, point-of-sale promotions, social media activities in all major US markets – Atlanta, Miami, New York, Chicago, Los Angeles, San Francisco, Las Vegas and many others – geared towards end consumers, buyers, distributors, large-scale retail trade, chefs, sommeliers, food experts, media and opinion leaders.
The three Consortia committed to providing the outmost quality products following the strict European P.D.O. & P.G.I. regulations within the project are:
CONSORZIO PER LA TUTELA DELL’ASTI D.O.C.G.
Founded in 1932, the Consorzio per la Tutela dell’ASTI D.O.C.G. works to protect, develop and promote ASTI Dolce (sweet), ASTI Secco (dry) and MOSCATO d’ASTI all over the world. These premium products are leaders in the segment of quality sweet wines and/or sparkling wines and they represent a vast background of culture, memories, traditions, knowledge and stories of entire family lineages that have dedicated their whole lives to their vineyards, located in the UNESCO core zone of the Vineyard Landscapes of Langhe-Roero and Monferrato. All three wines enjoy D.O.C.G. status and are made exclusively from Moscato bianco grapes.
Following the recognition of ASTI Spumante as a controlled and guaranteed designation of origin wine, a distinction was established between ASTI and MOSCATO d’ASTI, while ASTI SECCO was officially granted D.O.C.G. status in 2017.
ASTI Dolce D.O.C.G. (sweet) has a characteristic musky flavor, well-balanced sweetness and acidity along with a moderate alcohol content. The style of ASTI Secco D.O.C.G. (dry) was developed with the assistance of the Consorzio’s Research Lab and is characterized by particularly fine and persistent beading; dry ASTI offers a fresh mouthfeel which makes it suitable as an aperitif as well as a full-meal wine. MOSCATO d’ASTI D.O.C.G. is one of the most recognizable products of Piedmontese wine-making with its intense musky aroma and delicate flavor reminiscent of wisteria and linden, peach and apricot with hints of sage, lemon, and orange blossom.
ASTI DOCG wines by the numbers: in 2018, the total AUV planted with Moscato d'Asti was 9,700 ha and included 3,700 viticultural estates in 52 townships in the Provinces of Asti, Alessandria and Cuneo. The 2018 harvest yielded 82,100 tons of Moscato bianco grapes, or 615,000 hectoliters of wine, which translated into 88 million bottles, of which 54 million ASTI D.O.C.G. (sweet and dry) and 34 million of MOSCATO d'ASTI. 88% of ASTI D.O.C.G. bottles are exported (of which 35% to the U.S.).
ISTITUTO VALORIZZAZIONE SALUMI ITALIANI
The “Institute for the valorization of Italian deli meat” is a non-profit organization formed in 1985 in response to the growing need for information from consumers with the aim of improving the image of Italian deli meats. I.V.S.I. has become a reference point for education and training programs on the production process and the economic, nutritional, and cultural aspects of the various facets of Italian Salumi both in Italy and abroad, promoting a unique culinary heritage of Made in Italy food products.
Cold cuts belong to the oldest Italian food heritage and are the expression of the culture of the territory where natural foods are produced. Over the centuries, the production and consumption of cold cuts have become increasingly relevant: from the Italian Renaissance triumphs where gastronomic art was developing, up to the XIX century, when the first food labs and deli meat spread to Italy. The commitment of the entire production has been able to combine tradition with modern nutritional needs. Nowadays, in a balanced diet, cold cuts are a valuable source of protein, minerals, and group B vitamins.
The sector of cold cuts production in Italy has about 30,000 workers who operate in 2,000 companies; it develops over 8.3 billion euros in business (2017), of which approximately 1.6 derive from exports. Outside the European Union, the United States is the primary market for Italian salumi, with 8,845 tons of exported ones, which correspond to € 106.3 million (ASSICA 2017 data). The most exported Italian salumi are traditionally the seasoned cured hams (79%) followed, in the order, by cooked hams (7%), mortadella (6%), and salami (5%).
In the first nine months of 2018, exports of Italian cold cuts reached 7,010 tons (+10.3% compared to the same period of 2017), an increase of approximately 83 million euros (+7.8%). All cold cuts categories contributed to the growth of Italian exports to the U.S.: the performance of raw-cured hams, salami and cooked deli meats has been particularly good. The affirmation of salamis started in 2016 and confirms North America consumers’ interest for quality as well as for variety and flavors of these products.
Protected Designation of Origin (P.D.O.) SALUMI
EXPORTED IN THE U.S. MARKET
• Coppa Piacentina • Culatello di Zibello • Pancetta Piacentina • Prosciutto di Carpegna • Prosciutto di Modena • Prosciutto di Parma • Prosciutto di San Daniele • Prosciutto Toscano • Salame Brianza • Salame Piacentino • Salamini Italiani alla Cacciatora (or Salame Cacciatore).
CURRENTLY NOT PRESENT IN THE U.S. MARKET
Capocollo di Calabria • Crudo di Cuneo • Lard d’Arnad (Val d’Aosta) • Pancetta di Calabria • Prosciutto Veneto Berico-Euganeo • Salame di Varzi • Soppressata di Calabria • Sopressa Vicentina • Salsiccia di Calabria • Jambon de Bosses (Val d’Aosta).
Protected Geographic Indication (P.G.I.) SALUMI
EXPORTED IN THE U.S. MARKET
• Coppa di Parma • Cotechino Modena • Mortadella Bologna • Salame Felino • Salame Piemonte • Speck Alto Adige • Zampone Modena.
CURRENTLY NOT PRESENT IN THE U.S. MARKET
• Bresaola della Valtellina • Ciauscolo • Finocchiona • Lardo di Colonnata • Mortadella di Prato • Porchetta di Ariccia • Prosciutto Amatriciano • Prosciutto di Norcia • Prosciutto di Sauris • Salama da Sugo • Salame Cremona • Salame d’Oca di Mortara • Salame Sant’Angelo • Pitina • Lucanica di Picerno.
CONSORZIO TUTELA PROVOLONE VALPADANA
Provolone Valpadana P.D.O. is a part of the “pasta filata” (spun paste) cheese family, characterized by the technique of “spinning” the curd. It is the cheese with the greatest variety of shapes and weights over any other dairy product, thanks to the plasticity of the paste, which - during processing - allows cheese makers to dabble in different ways.
The Production Regulation for Provolone Valpadana P.D.O. has safeguarded this cheese culture through the identification of a geometric type, replicated in the different weights. There are five typical forms: spherical, pear, cylindrical, salami, and mandarin. They can be produced in weights ranging from 500g to over 100kg.
The two types of Provolone Valpadana P.D.O. are:
• “Dolce”, which is distinguished by the use of calf rennet and is aged for no more than 2-3 months.
• “Piccante”, which is distinguished by the use of kid and/or lamb rennet paste and is aged for a minimum of 3 months to over a year.
For more information on the Enjoy European Quality events, promotions, and products, please visit www.enjoyeuropeanquality.it
For immediate release: International Event & Exhibition Management - I.E.E.M. Mariana Nedic - Ph. (305) 937-2488 - This email address is being protected from spambots. You need JavaScript enabled to view it.
