"Future Chefs at Cured Meat School": this is the theme of a meeting scheduled for Monday at 10:00 a.m. at the Azuni Institute in Cagliari, on Via Maglias. This is the Sardinian leg of a training project that brings the culture of European agri-food excellence to Italian hotel schools.
The initiative is promoted by Assica (Meat and Cured Meat Industry Association), in collaboration with the Italian Association of Taste Ambassadors, as part of the European campaign "Trust Your Taste, Choose European Quality." Meeting the students will be Giuseppe Pulina, full professor of Special Animal Husbandry at the Department of Agriculture at the University of Sassari, and Marina Ravarotto, chef and Taste Ambassador.
"Pork production has always been a cornerstone of Sardinia's rural economy," Pulina emphasizes. "The spread of family-run farms alongside modern ones, and the consolidated practice of meat processing, both domestically and industrially, make the island unique in the national panorama of cured meats, at the forefront of territorial DOP and IGP certification systems."
REPRODUCTION RESERVED
