Italian Salumi comes to Scotland – exploring the industry where tradition meets sustainability
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A series of events have been planned by the Italian Trade Agency and ASSICA, the trade body whose companies are committed to sustainability production method of Italian cured meats.
From inspiring students at City of Glasgow College, to private dining events, and exclusive nights in Italian restaurants (you’d better be quick if you want a space) there’s plenty of delicious salumi to taste at special events in Scotland this month.
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ASSICA, the association that oversees cured meat producers in Italy, are rightly proud of the artisanal heritage of their meats, including Bresaola della Valtellina P.G.I., Coppa Piacentina P.D.O., Finocchiona P.G.I., Mortadella Bologna P.G.I., Pancetta Piacentina P.D.O., Prosciutto di Parma P.D.O., Prosciutto di San Daniele P.D.O., Italian Salamini Alla Cacciatora P.D.O. and Speck Alto Adige P.G.I.
They are the staples of many Italian menus, and popular in Scotland’s homes and restaurants too. To showcase the range a special promotion on salumi (the umbrella term for cured meats in Italy), is taking place, sharing the wonderful array of tastes from each corner of the country.
Italy is the world’s top exporter of meat products, and 22 per cent of Europe’s cured meat comes from the country. It marks Italy’s passion for fine food, heritage and provenance, aligned with a very modern attitude to sustainability and ethical concerns. Indeed, all the ASSICA members are signed up to the IVSI manifesto, as charter of values and principles around meat.
But the letters consumers in Scotland will spot the most at the deli counter when perusing Italian cured meats, are P.D.O. which guarantees the region a food is from – for example, the production area of Prosciutto di Parma P.D.O. is 100 per cent within parts of the territory of the Province of Parma, in the Emilia-Romagna region. – and P.G.I., which ensures that at least part of the process, like the production, process or prep happens in a geographic location.
And while ASSICA labelling keeps your knowledgeable about food, it’s all about the taste.
Scottish events
Hospitality students at the City of Glasgow College will get the chance to see live cooking demonstrations from Giovanna Eusebi and Gary Maclean, where the finest of Scottish food and Italian cured meats will meet in a fusion of flavours – think Scottish scallops wrapped in prosciutto, and other mouth-watering magic. The lessons learned at the student-only event on the 17th of September could well be gracing their own menus and venues in years to come.
And at a press launch at Contini in Edinburgh on the 30th of September, diners will enjoy a special tasting menu.
However, you can taste the wonders of salumi for yourself on September 27 and 28 at Osteria dei Sapori and Locanda de Gusti; both Edinburgh restaurants are creating as special menu to focus on Italian cured meats.
Contini George St will be hosting a cicchetti style menu between 5-6:30pm between the 23-27 of September to showcase the salumi.