Crudité of Cascioburger with Igp Central Apennines White Veal, Pdo Casciotta d'Urbino puff pastry and Igp Balsamic Vinegar of Modena
Let's get to know the DOP and IGP products of Emilia-Romagna through an exclusive recipe that will be staged on Thursday 7 and Friday 8 September at Sana in Bologna, the 35th edition of the International Organic and Natural Exhibition, in the name of everything it is natural and healthy. It is the Crudité of Cascioburger with Igp Central Apennines White Veal, Pdo Casciotta d'Urbino puff pastry and Igp Balsamic Vinegar of Modena.
In 1998, 25 years ago, Vitellone Bianco dell'Appennino Centrale IGP obtained PGI recognition from the European Union as the first quality brand for fresh beef for Italy. It all started from the desire of some farmers to defend the quality of the meat coming from the typical bovine breeds of Central Italy and today recognized by the production regulations - Chianina, Marchigiana and Romagnola - focusing on the link with the territory and on attention to breeding and nutrition. In 2003 the Consortium for the Protection of Vitellone Bianco dell'Appennino Centrale IGP was born, which works every day to safeguard the IGP from abuse and counterfeiting, promote the quality of certified meat by participating in fairs and events throughout Italy and protect the entire supply chain: from breeding to slaughtering up to the arrival on the tables of consumers. “The promotion and knowledge of a product – says Andrea Petrini, director of the Consorzio di Tutela Vitellone Bianco dell'Appennino Centrale PGI – passes through the promotion and knowledge of the production area and vice versa. The DOP and IGP products, in particular, find in this link with their territory one of the unique and fundamental points of the quality certification and, for this reason, it is essential to develop and further strengthen the synergy between the Consortia and with the institutions , as will happen in Sana di Bologna, thanks to the collaboration and availability of the Emilia Romagna Region and the other products that will join our meat".
Casciotta d'Urbino is a cheese with an unmistakable flavour, fruit of the wisdom of master cheesemakers. The PDO, recognized since 1982, guarantees its authenticity and quality, enhancing the local traditions of the production area. “The Casciotta d'Urbino Dop – explains Paolo Cesaretti, coordinator of the Consortium for Protection – became a distinctive specialty of the Duchy of Urbino, when Federico da Montefeltro decided to protect his territory from the raids of transhumant shepherds by facilitating the use of pastures for local farmers. The production of small round, soft shapes with a delicate flavor was refined up to the 60s of the last century when the "vergare", housewives of the Pesaro area dedicated to cattle breeding, composed the recipe. To protect its excellence, the Disciplinary is joined by the Consorzio Tutela Casciotta d'Urbino Dop which also deals with its promotion and enhancement. Even the taste is equally unmistakable: sweet and delicate, it has the flavor of the butter and fresh milk with which it is produced. Crumbly and soft, it is fragrant and aromatic to the nose. A real pearl, versatile and perfect for embellishing a delicious recipe like this one”.
Balsamic Vinegar of Modena IGP, thanks to its versatility that makes it suitable for all cuisines of the world, is one of the ambassadors of Made in Italy and in the top five of Italian DOP and IGP food specialties, among the most representative with certified production which in 2021 reached its historic record of exceeding 100 million liters per year for consumption of over one billion euros, of which 92% of production is exported: today the product is marketed in over 130 different countries.
“Working together with other Consortia to promote our excellence is a fundamental strategy – says Mariangela Grosoli, President of the Consortium for the Protection of Balsamic Vinegar of Modena. Combining skills, human and economic resources to create events that respond to the protection and dissemination of knowledge of the products, history and reasons that make them certified excellence is the beginning of a synergy that makes the PDO and PGI sector stronger and more cohesive and this is the strategy to be adopted in the future».
The presentation of the three products and the tasting of the recipe born from their union, promoted by the Emilia-Romagna Region, are scheduled for 11.30 in Hall 30, stand B5-C6.
https://www.vitellonebianco.it/
https://www.consorziobalsamico.it/
http://www.casciottadiurbino.it/
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