{"id":4457,"date":"2024-02-29T12:06:35","date_gmt":"2024-02-29T11:06:35","guid":{"rendered":"https:\/\/www.isitsalumi.it\/?p=4457"},"modified":"2024-02-29T17:44:36","modified_gmt":"2024-02-29T16:44:36","slug":"quattro-salumi-dop-e-igp-protagonisti-di-workshop-formativi-a-madrid-valencia-e-barcellona","status":"publish","type":"post","link":"https:\/\/salumitalia.it\/fr\/news\/quattro-salumi-dop-e-igp-protagonisti-di-workshop-formativi-a-madrid-valencia-e-barcellona\/","title":{"rendered":"QUATTRO SALUMI DOP E IGP PROTAGONISTI DI WORKSHOP FORMATIVI A MADRID, VALENCIA E BARCELLONA"},"content":{"rendered":"<p>Nell\u2019ambito del progetto triennale co-finanziato dall\u2019Unione Europea <strong><u>\u201cA Slice of Quality &#8211; Choose PDO and PGI Deli meats from Europe\u201d<\/u><\/strong>, in svolgimento in <strong>Spagna e Belgio<\/strong>, con l\u2019obiettivo di valorizzare e promuovere la conoscenza della salumeria italiana di qualit\u00e0 in questi due Paesi, si sono svolti tra gennaio e febbraio tre appuntamenti dedicati alla formazione dei salumieri spagnoli.<\/p>\n<p>Nello specifico, i Consorzi coinvolti nel progetto sono il <strong>Consorzio Cacciatore Italiano<\/strong>, il <strong>Consorzio Zampone e Cotechino Modena IGP<\/strong>, unitamente al capofila, il <strong>Consorzio italiano tutela Mortadella Bologna<\/strong>.<\/p>\n<p>I tre workshop formativi tenutisi a Madrid il 21 gennaio, a Valencia e a Barcellona rispettivamente il 19 e il 26 febbraio, sono stati sviluppati in collaborazione con le rispettive associazioni di salumeria Carnimad, Grecarval e Gremicarn.<\/p>\n<p>In tutti e tre gli appuntamenti, a presentare l\u2019articolato progetto triennale \u00e8 stato il <strong>Direttore di ISIT<\/strong>, nonch\u00e9 dei tre Consorzi di Tutela, <strong>Gianluigi Ligasacchi<\/strong>.<\/p>\n<p>Nel corso del workshop, un salumiere\/chef esperto ha mostrato come affettare e lavorare al meglio i prodotti, come servirli e come impiattarli, fornendo anche dei suggerimenti per alcune ricette. Al termine di ciascun workshop, \u00e8 stata offerta una degustazione dei prodotti in purezza.<\/p>\n<p>Tutte le attivit\u00e0 on site in Spagna, a cui alcuni dei salumieri presenti hanno partecipato, hanno visto il loro personale impegno attraverso la promozione dei prodotti nei loro punti vendita.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nell\u2019ambito del progetto triennale co-finanziato dall\u2019Unione Europea \u201cA Slice of Quality &#8211; Choose PDO and PGI Deli meats from Europe\u201d, in svolgimento in Spagna e Belgio, con l\u2019obiettivo di valorizzare [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":4463,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4457","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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