[et_pb_section fb_built=”1″ _builder_version=”4.9.3″ _module_preset=”default” custom_margin=”||-37px|||”][et_pb_row _builder_version=”4.9.3″ _module_preset=”default” custom_padding=”||30px|||”][et_pb_column type=”4_4″ _builder_version=”4.9.3″ _module_preset=”default”][et_pb_text _builder_version=”4.9.3″ _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|||”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.9.3″ _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|||||”]<\/p>\n
Both digital events were moderated in English by Chef Luca Balboni<\/b>, who explained the two PDO products starting from their origins<\/b> to the production areas and describing their production chain, <\/b>closely linked to the disciplinary protected by the Consortia.<\/p>\n
Chef Balboni then dedicated part of the class to the guided tasting<\/b>, focusing on the description of the distinctive and organoleptic characteristics<\/b> of Pecorino and Prosciutto Toscano PDO. All the connected participants had the chance to actively follow the tasting, since they had received a box containing a sampling of products. Finally, at the end of the tasting, some suggestions about the use of the two PDOs in cooking were shared, with recipes of the Cut&Share project<\/b>.<\/p>\n
During both events, there were many guests who, connected live, wanted to share their experience with the two Tuscan PDOs and give a contribution to the digital classroom.<\/p>\n
Among them from New York City shared their story: Roberto Caporuscio<\/b> (executive chef of the restaurant Kest\u00e9 and famous pizza maker in NY<\/i>), Stephanie Rizzolo<\/b> (food blogger)<\/i>, Fabrizio Facchini <\/b>(chef and member of the Board of the Italian Chef Association New York<\/i>) and Elio Sofia<\/b> (storyteller and expert of Italian food in NY<\/i>).\u00a0<\/span><\/p>\n Instead, from Texas have intervened: Francesco Farris<\/b> (executive chef of the restaurant Zio Cecio in Dallas, winner of Little Big Italy Dallas<\/i>), Roberto Crescini <\/b>(executive chef of the restaurant Fresco Caf\u00e9 Italiano in Houston and expert in Italian cold cuts<\/i>) and Robert Campana<\/b> (founder of the Stop Italian Sounding movement<\/i>).\u00a0<\/span><\/p>\n The participation of the Consortia for the Protection of Pecorino Toscano PDO and Prosciutto Toscano PDO<\/b> was fundamental in each event. In fact, the representatives of the Consortia answered questions relating to their function, their projects, the presence of their PDO product on the reference market and other questions that came directly from the live participants.\u00a0<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.9.3″ _module_preset=”default” text_text_color=”#0C71C3″ 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|||||”]<\/p>\n Cut&Share Project<\/b><\/p>\n Cut & Share<\/b> is a 3-year project, co-financed by the European Community<\/b>, whose aim is increasing awareness in the United States<\/b> and Canada<\/b> about European premium products with Designation of Origin, in particular: Pecorino Toscano DOP<\/b> and Prosciutto Toscano DOP<\/b>. The Cut & Share campaign consists of events<\/b> such as seminars, workshops, tasting courses, and promotion in large-scale retailers in the main US and Canada cities. The target is made up of: consumers, buyers, distributors, chefs, sommeliers, headwaiters, food experts, media, influencers, and opinion leaders.\u00a0<\/span><\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.9.3″ _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|||||”]<\/p>\n To watch again the two MasterClubs about Pecorino and Prosciutto Toscano PDO, just click on the following links:<\/b><\/p>\n MasterClub about Pecorino and Prosciutto Toscano PDO – New York Edition: Click here<\/a><\/p>\n