Selecta and partner suppliers visit Sicilian customers after Passione Gourmet
This week, Selecta doubled up to welcome Sicilian customers to the Passione Gourmet dual date in Palermo first and Syracuse after.
It was a completely unprecedented stage that saw our supplier partners spread across the island to meet Selecta customers and catering professionals directly, both during and after the event.
Restaurateurs had the opportunity to deepen their knowledge of ingredients thanks to the presence of partner suppliers. From seafood to cured meats, without forgetting desserts, suppliers provided useful tips on how to make the most of their products in the kitchen.
The common objective is to improve the gastronomic offering, promoting the excellence of the products Selecta is proud to supply.
For the seafood sector, Jean-Jacques Cadoret met with numerous Sicilian customers to talk about the world of Cadoret oysters and the production tradition of the Breton maison, through theoretical and practical demonstrations. During the full immersion, customers learnt about the ageing times of the various oysters, the recommended pairings and the fundamental selection criteria for creating an oyster menu that honours such excellences.
Marc Rafols met with yet another group of customers to delve into the famous Rafols cod, explaining its many uses in the kitchen.
Premium Shellfish demonstrators instead shared tips and techniques aimed at enhancing Canadian catches, including lobsters and wild scallops.
For the charcuterie sector, Cortador Jerome Drouin from Cinco Jotas led practical demonstrations on cutting Jamón ibérico and its gastronomic combinations, enriching customers’ knowledge of this Iberian excellence. Always present are our historical partner suppliers of Podere Cadassa, equally as proud in recounting the merits of the great Emilian cured meats.
For the Pâtisserie sector, La Rose Noire demonstrators showcased the infinite creative potential of the range of tarts, cones and baskets created by renowned Swiss Pastry Chef Gerard Dubois.
Dulcis in fundo literally, with Pastry Chef Alessandro Rossetti updating some pastry chefs from the Sicily region on modern pâtisserie and gelato-making techniques, in the creation of plated desserts that satiate market demands.