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Enjoy European Quality Press Release 2020

New EEQ Logo

“POUR IT. SLICE IT. CUT IT”- THREE LEADING ITALIAN FOOD & WINE CONSORTIUMS END THEIR SUCCESSFUL 3-YEAR LONG NATIONWIDE CAMPAIGN: ENJOY EUROPEAN QUALITY IN SUNNY SOUTH FLORIDA

Press Conference/Presentations:

Fort Lauderdale, Ritz-Carlton, Tuesday, February 4, 2020

Miami, FL (January 30, 2020) – Enjoy European Quality (EEQ), a 3-year project cofounded by the European Community 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 within various cities in the United States for the last year of the program. A presentation/press conference will be held at the elegant Ritz Carlton Hotel in Fort Lauderdale, February 4, to further expand its market reach in new cities.


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, Detroit, Houston, Miami, New York, Chicago, Los Angeles, San Francisco and various others geared towards end consumers, buyers, distributors, large-scale retail trade, chefs, sommeliers, food experts, media and opinion leaders.

The three Consortium committed in providing the outmost quality products following the strict European PDO & PGI regulations within the project are:

- Consorzio di Tutela dell'Asti D.O.C.G. -    

Founded in 1932, the Consorzio per la Tutela dell’Asti works to protect, develop and promote ASTI and MOSCATO d’ASTI all over the world. These premium products are leaders in the segment of quality “sweet” wines and sparkling wines and they represent a vast background of culture, memories, traditions, knowledge and stories of entire family lineages that have dedicated their entire lives to sacrifice and commitment to their vineyards. ASTI Dolce D.O.C.G. is made entirely from Moscato Bianco grapes. It has a characteristic musky flavor, well-balanced sweetness and acidity along with a moderate alcohol content. ASTI Secco (Dry) D.O.C.G., officially granted DOCG status in 2017, is also made from Moscato Bianco grapes. Developed with the assistance of the Consorzio’s Research Lab and characterized by particularly fine and persistent beading, dry ASTI offers a fresh mouthfeel which makes it suitable as a full-meal wine. Following the recognition of ASTI Spumante’s DOCG status in 1993, a distinction was established between ASTI and MOSCATO d’ASTI, both made from the same varietal. 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.

- Istituto Valorizzazione Salumi Italiani -                                                                                                      

The “Institute for the valorization of Italian deli meat”, a not for profit organization, was formed in 1985 in response to the growing need for information from consumers with the aim of improving the image of Italian deli meats. IVSI has become a reference point for education and training programs about the production process and economic, nutritional and cultural aspects of the various aspects 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 first deli meat spread to Italy. The commitment of the entire production has been able to combine production tradition with modern nutritional needs. Nowadays, in a balanced diet, cold cuts are a valuable source of protein, minerals, and vitamins from Group B.

Protected Designation of Origin (PDO) SALUMI

• Capocollo di Calabria • Coppa Piacentina • Crudo di Cuneo • Culatello di Zibello • Lard’Arnad (Val d’Aosta) • Pancetta di Calabria • Pancetta Piacentina • Prosciutto di Carpegna • Prosciutto di Modena • Prosciutto di Parma • Prosciutto di San Daniele • Prosciutto Toscano • Prosciutto Veneto Berico-Euganeo • Salame di Varzi • Salame Brianza • Salame Piacentino • Salamini Italiani alla Cacciatora • Soppressata di Calabria • Sopressa Vicentina • Salsiccia di Calabria • Jambon de Bosses (Val d’Aosta).

Protected Geographic Indication (PGI) SALUMI

• Bresaola della Valtellina • Ciauscolo • Coppa di Parma • Cotechino Modena • Finoc-hiona • Lardo di Colonnata • Mortadella Bologna • 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 • Salame Felino • Salame Piemonte • Speck Alto Adige • Zampone Modena.

- Consorzio Tutela Provolone Valpadana D.O.P. - 

 Provolone Valpadana PDO comes from the family of “pasta filata” (spun paste) cheeses, which are characterized by the technique of “spinning” the curd. It is the cheese with the greatest variety of shapes and weights of 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 PDO 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 PDO are:

• “Dolce”, which is distinguished by the use of veal 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 on all the products, please visit www.enjoyeuropeanquality.it

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Sip Trip Debut Press Release

Colangelologo

Contact:

Paola Camillo                                                                                                                                                     Megan Deangelo

Tel. 347.307.6511                                                                                                                                              Tel.: 646.346.1750

This email address is being protected from spambots. You need JavaScript enabled to view it.                                                                                                                                  This email address is being protected from spambots. You need JavaScript enabled to view it.

 

‘SIP TRIP WITH JEFF PORTER’ BRINGS ITALIAN CULINARY CULTURE TO AMERICAN WINE LOVERS IN FRESH, NEW FORMAT

New Web-Based Show Debuts with Exploration of Chianti Classico

November 5th, 2019, NEW YORK, NY – Co-Producers Jeff Porter, Vinepair (www.vinepair.com), I.E.E.M. (www.ieemusa.com) and Colangelo & Partners (www.colangelopr.com) announce today the debut episode of ‘Sip Trip with Jeff Porter,’ (www.siptripitaly.com) a culinary road trip through Italy with one of America’s most beloved Italian wine experts, sommelier Jeff Porter. Sip Trip launches on Vinepair’s social media channels including Youtube, Facebook and Instagram. The show, which is entirely shot on location and will be composed of 14 episodes in its first year, features over 40 of Italy’s top wineries and most prestigious wine regions.  

“It’s been my dream to share the incredible experiences I’ve had visiting Italy’s leading wineries, meeting the wonderful families behind the wines, exploring the culture and history of these beautiful regions with all of my American friends and family,” says Jeff Porter. “For me, Sip Trip is a dream come true.” Jeff traveled from the Dolomites in northern Italy, drinking Trentodoc wines and snowshoeing through Alpine valleys, to the slopes of Mt. Etna in Sicily, over 10,000 thousand miles in total.

“Sip Trip is a new way to experience wine and culture, and Jeff is the ideal host,” explains Adam Teeter, co-founder and CEO of Vinepair. “The format is fun, fast-paced and experiential. Our readers will be able to viscerally experience the beauty and culture of Italy as well as Italian food and wine through the show.” Vinepair, the most trafficked wine, beer and spirit website in the world, boasts 5 million unique monthly visitors and a reach of 32.4 million Millennials and          Gen Exers per month through all of their web and social channels.

Jeff made four visits to Italy over the course of one year to film Sip Trip, accompanied by two different Sommelier friends on each trip along with director Rob Martinez, a journalist from Vinepair and a local Italian film crew. “The concept for Sip Trip is straightforward: I travel with friends to Italy’s greatest wineries and wine regions, drink great wine, interview interesting people and explore the culture and history of Italy. What could be better than that?” explains Jeff. The tone of Sip Trip is fun and informative. Jeff and friends tell compelling stories of great wines, estates and regions in their historical and cultural context while avoiding technical wine jargon and repeated shots of swirling wine glasses.

“Americans love Italy and Italian wine but don’t necessarily have the opportunity to explore the places Jeff visited and get to know the people he met,” says Marina Nedic, founding partner of I.E.E.M. “Sip Trip will allow viewers to vicariously experience these beautiful places and leading Italian wine personalities.”

The Italian road trip will be bookended by a trip across America by Jeff and Somm friends during which he’ll drink the great wines he tasted in Italy with more Sommeliers in the US. “We want to share our love for Italy and Italian wine with as many wine industry pros and wine enthusiasts as we can touch, whether in a tasting or digitally,” said Gino Colangelo, owner of Colangelo & Partners. “Jeff is perfect for this. He knows what he’s talking about technically and he can speak to wine lovers at all levels of knowledge.”

Participating Wineries and Wine Marketing Organizations

Allegrini, Argiano, Argiolas, Bersano, Brancaia, Cà del Bosco, Cantina Santadi, Castello di Monsanto, Caudrina, Ceretto, Ciù Ciù, Col d'Orcia, Col Vetoraz, Colpetrone, Consorzio Chianti Classico, Consorzio di Brunello di Montalcino, Consorzio di Lugana, Consorzio per la Tutela dell'Asti DOCG, Consorzio Produttori del Nizza, Coppo, Famiglia Cotarella, Fontanafredda, Gagliardo, Gagliole, Giovanni Rosso, Graci, Istituto Trentodoc, Jermann, Marenco, Masi, Mastroberardino, Michele Chiarlo, Mionetto, Pertinace, Pieropan, Pio Cesare, Planeta, Primosic, Produttori di Manduria, Renato Ratti, Rocca di Frassinello, Roeno, Sella e Mosca, Tasca d'Almerita, Tenuta Sant'Antonio, Tommasi, Tornatore, Torre a Cona, Umani Ronchi, Zenato.

About Jeff Porter

Originally from Texas, Jeff’s passion for wine started while at the University of Texas at Austin. He began his career at Central Market in Austin, Texas. After graduating, Jeff moved to California where he worked as a sales person for a wholesaler in the Bay Area. His sommelier career began in Napa Valley working at Tra Vigne Ristorante in St. Helena, California. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza. In 2011 he moved to New York to become the wine director for Del Posto, and in 2014, Jeff became the Beverage Operations Director of the B&B Hospitality Group, overseeing the beverage programs for Babbo, Del Posto, Esca, Lupa, Otto, Babbo Pizzeria & Enoteca in Boston. Most recenty, Jeff has joined forces with famed pit master Billy Durney to Introduce an all-natural wine program to the Hometown BBQ restaurants in Brooklyn and Miami as well as the newly minted New York Times 1-star restaurant, Red Hook Tavern.

About Vinepair

VinePair is the largest digital media company delivering accessible, entertaining, and inspiring content about drinks and the experiences you have with a glass in hand.

About I.E.E.M.

I.E.E.M.: (International Event & Exhibition Management), the Miami-based branch of I.E.M. (International Exhibition Management), 
is a comprehensive agency specializing in marketing, events production and public relations for the wine industry. Driven by a
passion for trade shows and a flair for flawless organization, I.E.M. was founded in 1999 by industry veterans Giancarlo Voglino
and Marina Nedic. A reputation for reliably delivering high-quality events, coupled with its extensive network of wine trade professionals
and international media, places IEEM/IEM among the most highly regarded Italian wine event organizers in the world. Learn more by visiting www.ieemusa.com.

About Colangelo & Partners

Colangelo & Partners (www.colangelopr.com) specializes in premium food, wine and spirits, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on 'closing the loop' between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.