Piadina Romagnola Igp and Finocchiona Igp, Romagna and Tuscany together to create sublime wonders of the palate. The unprecedented, and highly appreciated, marriage of taste was staged at Tuttofood (Milan, 6-9 May), one of the main international B2B food & beverage fairs.
The queen of Tuscan cured meats met her majesty the Piadina Romagnola Igp in the cooking show proposed by chef Shady of the Regional Union of Tuscan Chefs, one of the reference chefs of RaiUno from ‘La prova del cuoco’ to ‘Uno morning’, together with the nutritionist Emma Balsimelli.
A reinterpretation of the kebab, in a genuine and 100% Italian version, the recipe made at the stand of Finocchiona IGP based on Piadina, Finocchiona, cream of Grana Padano Dop, tomato, seasonal vegetables, extra virgin olive oil and Balsamic Vinegar of Modena PGI .
The presence at Tuttofood was just a tasty taste of the rich program of the event, in Italy and abroad, which will see the Consortium for the Promotion and Protection of Piadina Romagnola Igp deployed at the forefront. These include the first time with Piadina Night, a popular event scheduled in Rimini in mid-summer, the summer events of Tramonto DiVino, participation in the Anuga Fair in Cologne in October and the Cibus of Parma in 2020.
