TRUE ITALIAN TASTE PROJECT
The “True Italian Taste” project is promoted and funded by the Italian Ministry of Foreign Affairs and International Cooperation and executed by Assocamerestero, in collaboration with the Italian Chambers of Commerce Abroad, in order to raise awareness of and safeguard authentic Italian food products.
“True Italian Taste” is part of the “Extraordinary Italian Taste” initiative.
To raise the awareness towards the European agri-food certification framework and the Italian DOP and IGP.
To educate the consumers about the characteristics of authentic Italian agri-food products through the organisation of masterclasses.
DEVELOP & STRENGTHEN
To develop and strengthen the presence of Italian quality products in the foreign market
26 November 2020 – Virtual True Italian Taste Masterclass “Settimana della Cucina Italiana”
To celebrate the 5th Annual Week of Italian Cuisine in the World, the Italian Chamber of Commerce and Industry in Australia – Melbourne Inc. in partnership with the Consulate General of Italy in Melbourne, has hosted an exceptional virtual event.
This event has proven a great opportunity to promote and celebrate Italian food-and-wine connoisseurship, as part of the distinctive traits of Italian culture and identity.
During the evening the participants had experienced a fascinating session with Michelin MasterChef Cracco, learning an extraordinary dish, as well as hearing about Consorzio Prosecco DOC promoting knowledge of the DOC production and presenting the new Prosecco DOC Rose’.
Moreover, the celebrity Chef Luca Ciano had lead participants to discover the characteristics of Prosciutto di Parma and Parmigiano Reggiano, cooking step by step a unique Pasta recipe!
The evening was also enlivened by the wonderful voice of Italian Baritone Mattia Campetti and Italo-Australian soprano Michelle Buscemi, who had entertain participants with a taste of specially selected arias, duets and songs by Italian composers including Giacomo Puccini and Gaetano Donizetti.
16 October 2020 – Virtual True Italian Taste Masterclass “Eccellenze Italiane”
The True Italian Taste Masterclass “Eccellenze Italiane” was an authentic Italian “food, wine & lifestyle” night.
Azienda Agricola Livon – one of the most successful and well recognised Friulan wineries joined online from Italy. Within its esteemed atmosphere steeped in the family’s passion and traditions, the Livon family led participants through the Friuli territory and their grapes.
During the night, the extraordinary Italian chef Luca Ciano cooked a classic “Risotto alla Parmigiana” with unique Italian ingredients from Emilia Romagna, with DOP and IGP certification.
Moreover, Carmela D’Amore, Chef of the Federation Italian Chefs Australia, showed participants tricks and techniques to prepare the most popular and loved Italian desser: Tiramisù.
DOP and IGP
Italy is the European country with the largest number of DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) food products recognized by the European Union: a demonstration of the excellent quality of our products and, above all, of the strong bond linking the Italian foods to their territory of origin.
DOP (Protected Designation of Origin)
The qualities and properties of DOP products are exclusively determined by the geographical environment. In order to receive the DOP status, the entire product must be manufactured and processed within the specific region.
IGP (Protected Geographical Indication)
IGP products is a certain quality of feature that is attributable to its geographical origin. For IGP products, the European regulation stresses the production and/or processing phase that must be performed in a certain territory. IGP status is granted even when one phase only of the productive process is carried out in that region.
Italy is by far, the European country with the greatest number of DOP and IGP food heritage.
The “Italian sounding” phenomenon
This classification system protects the reputation of regional foods and promotes rural and agricultural activity.
Unfortunately, according to Federalimentare, the counterfeiting of Italian foods combined with the “Italian Sounding” market has a global turnover estimated at Euro 90 billion.
This phenomenon is growing exponentially not only due to the increase of export but also to the new obstacles in the worldwide trade. The economic estimated damage for Italian producers is significant: more than half of all products marketed abroad with implied Italian origins are only apparently related to our country.