[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”||-37px|||” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on” da_disable_devices=”off|off|off”][et_pb_row _builder_version=”4.16″ _module_preset=”default” custom_padding=”||30px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.4em” header_font=”Antic Slab||||||||” header_2_text_color=”#C5310D” header_3_font=”Antic Slab||||||||” header_3_font_size=”17px” header_3_line_height=”1.4em” custom_margin=”||23px|||” custom_padding=”||10px|||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.4em” header_2_text_color=”#C5310D” header_3_font=”Antic Slab||||||||” header_3_font_size=”17px” header_3_line_height=”1.2em” custom_margin=”-11px|||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
I Love Italian Food<\/b>, as a partner of the event, has contributed to the international awareness of the red onion of Tropea Calabria IGP, a 100% Made in Italy product and a symbol of Italian culinary excellence. In perfect union with the mission of the event, in fact, I Love Italian Food aims to protect and promote authentic Italian products to foreign markets, to train international professionals of Italian food and wine culture and to fight against the phenomenon of Italian Sounding.\u00a0<\/span><\/p>\n On Sunday July 18th<\/b>, I Love Italian Food brought its MasterClub<\/b> format to the city of Tropea, creating a live streaming class to tell the story of the typical product of the city<\/b>.\u00a0<\/span><\/p>\n The class was led and moderated by Chef Andrea Ruisi<\/b>, who presented various facets of the Tropea onion, from its origins to its production, its characteristics, types and nutritional values.\u00a0<\/span><\/p>\n Joining the chef during the event were Chef Eugenio Scarlato and Chef Domenica Caruso <\/b>representing the Calabrian chain Mi’Ndujo<\/b>, specialized in sandwiches made with strictly Calabrian PDO ingredients.\u00a0<\/span><\/p>\n Next, the show cooking of 3 famous Calabrian chefs who created dishes with the Tropea onion as protagonist. The first to present his cuisine was Chef Giuseppe Romano<\/b>, who used the red onion of Tropea fermented together with cherry for 28 days as the base of his dish. On the other hand, Chef Luigi Quintieri<\/b> brought to the stage different preparations, from an appetizer of CBT cod with sweet and sour onion to an ice cream with a heart made of caramelized Tropea onion. Finally, the third Chef Alessio Argento <\/b>created in a few minutes a tasty tuna tataki with a garnish of Tropea red onion cooked at low temperature, a gel and an onion essence. \u00a0<\/span><\/p>\n Alternating between one cooking show and another, the focus fell on the talented ladies Tina and Maria<\/b>, who showed how to create the famous Tropea onion braids.\u00a0<\/span><\/p>\n To conclude the event, the greetings of Giovanni Macr\u00ec<\/b>, mayor of Tropea, Giuseppe Laria<\/b>, President of the Consortium for the protection of the red onion of Tropea Calabria IGP, accompanied by Natale Santacroce<\/b>, one of the main producers of the consortium.\u00a0<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.4em” header_2_text_color=”#C5310D” header_3_font=”Antic Slab||||||||” header_3_font_size=”17px” header_3_line_height=”1.2em” custom_margin=”-3px|||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n