Demo of the week: Cheeses and…
This week featured plenty of demonstrations and information dedicated to the cheese sector in Trentino...Read more
For the seafood sector, Jean-Jacques Cadoret joined a number of customers from Campania to illustrate and explain the world of Cadoret oysters, from flat to concave from Normandy and Brittany, through theoretical and practical demonstrations plus direct visits.
For the Charcuterie Sector, Cortador Jerome Drouin of Cinco Jotas and the Head of the Charcuterie and Cured Meat Sector delighted restaurateurs from Piedmont and Liguria with a series of theoretical and practical demonstrations on Iberian ham and the great cured meat products from the Emilian tradition.
From the specific nomenclature to cutting techniques, customers delved into the combinations and enhancement of this gastronomic excellence.