At the Cracco Restaurant, on 15 March at 7 p.m., the award ceremony for the 16th edition of the Journalism Prize will be held promoted by the Istituto Valorizzazione Salumi Italiani
The award ceremony of the sixteenth edition of Reporter del Gusto, the journalistic prize conceived and promoted by the Istituto Valorizzazione Salumi Italiani (IVSI) that is part of the “Let’s EAT – European Authentic Taste” project, will take place today at the Cracco Restaurant in Milan. The meeting will be conducted by Francesca Romana Barberini, presenter and author of food and wine programmes on radio and TV, foodwriter and communication consultant in the agrifood sector.
This year’s prize will be awarded to 10 journalists from the Italian press and one from the foreign press, from France, who have recounted and divulged, through their work, the heritage of Italian charcuterie and the role it plays within the international panorama.
Here are the names of the Reporters of Taste 2023 from the Italian press: Carlo Cambi (Sale&Pepe); Monica Caradonna (Raiuno); Dario Carella (Raitre); Giuseppe De Filippi (Mediaset); Jacopo Fontaneto (Gusto – Repubblica.it); Lorenzo Frassoldati (QN – Quotidiano Nazionale); the editorial staff of Rai News 24; Aristide Moscariello (Food); Paolo Scotto di Castelbianco (Il Messaggero).
For the foreign press – France: Véronique Gastin (Food&Sens).
“The Award, which celebrates its 16th anniversary today, stems from the Institute’s need to recognise the fundamental role of the media in recounting our excellence, to promote correct and complete information on our products,” says Francesco Pizzagalli, IVSI President. “For several years now, the Award has been extended to the foreign press, from Japan to Germany, from Brazil to Belgium. In this edition, we are awarding a French journalist who, as part of the ‘Let’s EAT – European Authentic Taste’ project, has contributed to spreading the uniqueness of the combination of Italian cured meats and Greek fruit to her friends beyond the Alps”.
Over the years, more than 130 names, including Italian and foreign journalists, have received the award, selected for their careful and precise work in making known – with an article or a radio or TV report – the unique characteristics of these products, their history and the great work of creating culture around one of the symbolic products of our gastronomy. In recent editions, a section of the award dedicated to sustainability has also been set up, to celebrate with an official award those journalists who contribute to spreading the sector’s commitment to a new business model, talking about the many initiatives that IVSI has put in place and that are intended to be a stimulus to continuous innovation for companies in the sector.
“As far as the Italian press is concerned, it is an important signal for us that, in addition to quality, tradition and typicality, the commitment to the sustainability of the sector, in which our Institute is at the forefront, is also highlighted: the role of IVSI today is also that of helping companies to secure their future,” concluded the President.
The Reporter del Gusto award ceremony is by now a fixed annual appointment, an eagerly awaited moment in the world of the sector’s press and beyond: an occasion that over the years has been transformed from a simple award ceremony into an event for relations and discussion, to take stock of the fundamental role that journalists and the media play in providing the general public with correct information, and to highlight the work carried out by companies in the sector to keep alive the tradition that distinguishes them.
Michelin-starred chef Carlo Cracco, one of the four Ambassadors of the Let’s EAT programme (www.europeanauthentictaste.eu), will interpret cured meats with his signature flair during the dinner that will host this edition’s award-winners and some of the signatures that have received the award over the years. The menu – specially designed for IVSI – will feature dishes where the chef’s creativity is combined with the quality and taste of the cured meats.
