News

LET’S EAT – EUROPEAN AUTHENTIC TASTE: IN PARIS FOR AN EXCLUSIVE PRESS EVENT
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On Tuesday, September 20, IVSI - Istituto Valorizzazione Salumi Italiani and the Association of Agricultural Cooperatives of Imathia will promote cured meats and fruits at La Maison Kalios in Paris in an exclusive press event with the LET'S EAT -...
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LET’S EAT – EUROPEAN AUTHENTIC TASTE: A WEEK OF RESTAURANTS WHERE DELI MEAT AND FRUIT ARE INTERPRETED BY TEN PARIS CHEFS
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From Monday 12 September to Friday 7 October, the LET'S EAT - European Authentic Taste project is delighted to invite you to discover an exclusive selection of restaurants in Paris. It will be a real journey to discover the quality...
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NEW PARTICIPATION OF “LET’S EAT – EUROPEAN AUTHENTIC TASTE” AT THE OMNIVORE FOOD FESTIVAL IN PARIS
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Omnivore returns to Paris this year, from saturday 10 september to monday 12 september 2022. Omnivore is one of Europe's leading culinary festivals and a meeting and exchange venue for over 500 chefs, artisans, sommeliers, producers and gourmets from all...
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EATING WITH YOUR HANDS INCREASES APPETITE AND HELPS THE ENVIRONMENT WITH COLD MEATS AND FRUIT YOU CAN
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Walking along the Italian beaches, as well as in the woods in the mountains, we come across a lot of waste, most of which is plastic, and of these most are disposable objects such as bottles, dishes, straws and bags....
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DELI MEATS AND FRUIT, THE RIGHT FOODS FOR OUTDOOR ACTIVITIES AND TRIPS OUT OF DOORS
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As we wait for summer to arrive, we breathe in that holiday mood, which increases the desire for trips out and outdoor activities. The 'swimming costume test' is near, so even for the laziest people it is the right time...
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LET’S EAT – EUROPEAN AUTHENTIC TASTE: START OF THE RESTAURANT WEEKS WHERE COLD CUTS AND FRUIT WILL BE INTERPRETED BY 10 CHEFS ALL OVER BELGIUM
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The "Restaurant Weeks" in Belgium, promoted by the Istituto Valorizzazione Salumi Italiani (Institute for the Valorization of Italian Cold Cuts) and ASIAC - the Association formed by the eight largest organisations of Greek fruit producers, in collaboration with the Italian...
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AMAZE IN THE KITCHEN AT CARNIVAL WITH A TASTY AND FUN RECIPE: SAVOURY DOUGHNUT FILLED WITH MORTADELLA MOUSSE!
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At Carnival, every joke counts and, above all, every excuse is good for playing, being creative and going outside the box, even in the kitchen! Maria Teresa Di Marco, from la Cucina di Calycanthus, has created a very original recipe...
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GETTING BACK IN SHAPE AFTER THE HOLIDAYS: WITH DELI MEATS AND FRUIT YOU CAN
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During the festive season, food is a pleasure to be enjoyed with family, friends and relatives with whom you finally get to share time, and even 'the table' itself remains among the most intimate gestures you can make. Because sharing...
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CHARCUTERIE AND FRUIT ON THE FESTIVE TABLE: RECIPES FROM ‘LA CUCINA DI CALYCANTHUS’ TO CELEBRATE WITH TASTE AND CREATIVITY
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The "Restaurant Weeks" in Belgium, promoted by the Istituto Valorizzazione Salumi Italiani (Institute for the Valorization of Italian Cold Cuts) and ASIAC - the Association formed by the eight largest organisations of Greek fruit producers, in collaboration with the Italian...
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Let’s EAT – European Authentic Taste” participation at Horeca Expo in Ghent, Belgium
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Horeca Expo is an annual international trade fair for all aspects of the hotel, restaurant, cafe and catering industry. In Ghent, Belgium the professionals in the industry come together to be informed about the latest innovations. A comprehensive program of...
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