LET’S EAT – EUROPEAN AUTHENTIC TASTE: THE RESTAURANT WEEKS PROMOTED BY ISTITUTO VALORIZZAZIONE SALUMI ITALIANI WITH THE AMBASSADORS OF TASTE ARE BACK

Deli meats and fruit protagonists of a promotion in ten restaurants and pizzerias throughout Italy

On the strength of the success of the first edition, with over 10,000 people reached, the “Restaurant weeks” promoted by the Istituto Valorizzazione Salumi Italiani (IVSI) and ASIAC – the Association formed by the eight largest organisations of Greek fruit producers, in collaboration with the Italian Association of Ambassadors of Taste – are back: in 10 restaurants and pizzerias throughout Italy – from 28 November to 18 December 2022 – Italian deli meats and fruit processed in unique dishes created by the “Ambassadors of Taste”. The initiative is part of the Let’s EAT – European Authentic Taste project.

Consumers who sit down at the tables of participating restaurants will receive a free tasty foodie bag containing some of the products featured in the campaign, an energetic mix of deli meats and fruit, and the exclusive Panini Album featuring the 4 Ambassadors chosen as testimonials of Let’s EAT: Carlo Cracco (chef and TV personality), Matteo Eydallin (Ski Mountaineering World Champion), Paola Fraschini (World Champion in artistic roller skating), Tanya Gervasi (model and food blogger).

The taste ambassadors involved will offer customers their version of the ‘Let’s Eat dish’, masterfully elaborated according to their own culinary traditions and sensibilities.

But what are the deli meats and fruit interpreted by the chefs?

The Italian deli meats chosen by the chefs were bresaola, coppa, cotechino, culatello, lardo, mortadella, pancetta, cooked ham, prosciutto crudo and speck. For fruit, most people have identified the apple as the most suitable fruit for pairing with deli meats, in its most original versions, from chutney to sorbet, from toppin to vinaigrette, to the fruit au naturel.

The Ambassadors of Taste protagonists of this journey, from every corner of Italy, are: Domenico Boccuzzi, Sapore Perfetto (Conversano-Bari), chose cooked ham; Vittorio Borgia, Bioesserì (Milan), raw ham; Pasquale Caliri, Marina del Nettuno Yachting Club (Messina), speck; Giuseppe Carrus Cucina. eat (Cagliari), bresaola; Francesca Ciucci, La Ciambella Bar à Vin con Cucina (Rome), cotechino; Stefano D’Onghia, Botteghe Antiche (Putignano-Bari), pancetta; Andrea Graziano, FUD (Catania), coppa; Luca Marchini, L’erba del Re (Modena), mortadella; Massimiliano Prete, Sesto gusto (Turin), culatello; Marina Ravarotto, Ristorante ChiaroScuro (Cagliari), lardo.

All information on Restaurant Weeks can be found on the project website and social media:

https://www.facebook.com/Lets-EAT-European-Authentic-Taste-Italy-101790082285541
https://www.instagram.com/lets_eat_ita/

A number of influencers will also report on the initiative on social media. They will go to the restaurants to try Let’s EAT dishes created by the chefs of the selected restaurants and share the experience with their followers.