Italian Trade Agency invests in young Scottish talent to celebrate Italian flavours at Edinburgh College
Edinburgh College will host a culinary event with live cooking competition celebrating Italian cured meats on March 10, as part of an international educational initiative led and organised by the Italian Trade Agency (ITA) with Associazione Industriali delle Carni e dei Salumi (ASSICA).
The Italian Salumi, The UK Contest will feature a live cooking competition involving three culinary students, each challenged to create an original dish with Italian cured meats as the central ingredient.
The finalists for Edinburgh College are Taylor Guilfoyle, Alfie Reid, and Yessica Simon – and the contest is an opportunity to demonstrate their technical skill, creativity and contemporary presentation.
The competition will take place in front of an audience of industry professionals and invited guests, and the young competitors will be judged by an expert panel including:
- Gaby Soutar, The Scotsman Lifestyle Editor
- Sabrina Damiani, Owner of Luxury Caterer Damiani Fine Dining
- Sophie Hannigan, Scottish influencer with a passion for food & drink
- Giovanni Facchini, Communication, promotion and sustainability specialist ASSICA/IVSI
The event will be presented by Rosario Sartore, Chef Proprietor of Locanda de Gusti, one of Edinburgh’s most well-known, authentic Italian restaurants.
Inspiring young British chefs
Now in its second year, the wider project of the Italian Trade Agency aims to promote Italian PDO and PGI cured meats, highlighting their quality, versatility and role in modern cuisine. Following successful collaborations in the previous edition with colleges in Cardiff, Glasgow and Edinburgh, the programme has also expanded to include London-based colleges.
The events aim to educate and inspire young British chefs, demonstrating how Italian excellence, specifically cured meats can be creatively utilised by young, talented British chefs, all whilst encouraging cultural exchange, innovation and respect for culinary traditions.
Each participating college hosts a local culinary contest, selecting one winner who will advance to a grand final in London – where the title of Best Young Chef for Italian Cured Meats will be awarded.
ITA is delighted to be back in Scotland and to be working with Scottish students, the chefs of the future. These students will become the storytellers and ambassadors of these products in the future, bringing together their talent with the unique quality of Italian salumi. We are especially pleased to focus on colleges such as Edinburgh College through this fun competition, introducing more students to the tradition and versatility of Italian cured and deli meats.
Italy and the UK: A strong partnership
The UK remains one of Italy’s most important commercial partners. According to HMRC data, Italian cured meat exports to the UK increased in 2024, with growth ranging between +13% and +17% in value. Despite market fluctuations, Italian products have maintained a strong and stable market share, reflecting continued consumer confidence in the quality and excellence of Italian cured meats.
The initiative also aligns with the recent recognition of Italian cuisine as UNESCO Intangible Cultural Heritage, reinforcing Italy’s global culinary leadership.
Find out more
To find out more about the ITA initiative visit the website.