Mozzarella di Bufala Campana PDO and Prosciutto di Parma PDO represent the excellence of Made in Italy in the USA on the "World Week of Italian Cuisine", scheduled until November 20. This year, the event promoted by the Ministry of Foreign Affairs is dedicated to the theme of "Conviviality, Sustainability and Innovation: the ingredients of Italian cuisine for the Health of people and the Protection of the Planet". The Consortia for the Protection of the two products symbolizing Italy in the world are in Washington, where they took part in the celebration event at the headquarters of the Italian Embassy in the USA. "Innovation & Technology for Sustainable food production" is the title of the workshop focused on how to improve production in the agri-food sector from a sustainable perspective. The conference, which was opened by the Italian Ambassador to the USA Mariangela Zappia, was attended by Stefano Fanti, Director of the Consortium of Prosciutto di Parma; Pier Maria Saccani, Director of the Consortium Mozzarella di Bufala Campana; Shawna Morris, Senior Vice President, Trade Policy - Us Dairy and Nick Gardner, Us Meat Institute. At the embassy, the two Consortia spoke with the other guests, bringing the best practices adopted by the two main national agri-food chains overseas. Sustainability (environmental but also economic), animal welfare and traceability are the hallmarks of the work carried out in recent years by Bufala Campana and Prosciutto di Parma, all of which are aimed at strengthening information and communication to consumers about the values that these products express and also with regard to their link with the territory. At the center of the debate, during the American week promoted by the Italian Embassy, there will also be the themes of the Mediterranean Diet as a model of food sustainability, the virtuous relationship between man and nature, the organoleptic characteristics of Italian products and the contrast to Italian sounding, to promote the protection of authentic Made in Italy.
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