EEQF- #EnjoyEuropeanQualityFood, the EU co-funded project created with the aim of spreading and increasing awareness in Europe of the quality of Italian products with designation of origin and geographical indication, has come to an end. The closing event held in Milan crowns four years of work in which we organized events, show cooking and tasting sessions involving Spain, the United Kingdom, Germany and Poland, with the aim of enhancing the products and promoting the identity and cultural diversity of the various regions, boosting the economic and social revival of the territories involved.
The six participating partners contributed to the dissemination of the cultural significance that food and wine holds in our country, testifying to the excellence that comes from the combination of the territory’s natural resources, the art of processing and human experience. During the panel discussion, moderated by journalist Antonio Picasso, speakers included Cesare Baldrighi (President Origin Italia), Giangiacomo Gallarati Scotti Bonaldi (President Federdoc), Giovanni Guarneri (#EEQF Project Leader and President Consorzio Tutela Provolone Valpadana) and Giacomo Pondini (Director of Consorzio dell’Asti and Moscato d’Asti DOCG.
We would also like to thank the Vice President of the Senate Gian Marco Centinaio, who sent us a contribution in which he emphasized how EEQF was one of the most important initiatives on the Italian scene, able to bring together different realities to make the Italian and European agri-food industry great. At the end of the meeting, guests and press took part in a pure product tasting led by sommelier Noemi Brambilla, which was followed by a light lunch with a dedicated menu.
Yesterday we were in Madrid for the first event in 2024 of the EEQF project – Enjoy European Quality Food.
A three-year project, co-funded by the European Union, which aimed to promote some certified quality Italian food products through activities and events that took place in Italy, Spain, Germany and Poland.
Yesterday’s conference was held at the Ateneo de Madrid with speeches by Giovanni Guarnieri, President of the Consortium for the Protection of Provolone Valpadana, Paolo Casagrande, 3 Michelin star chef, Rogelio Enriquez, President of the Madrid Academy of Gastronomy, and Juan José Burgos, President of Slow Food Madrid.
Despite galloping inflation, the food industry in 2022 will continue to report positive growth in turnover of 12%, while the increase in exports will settle at +16%.
These are the data that emerged from the Food Industry Monitor of the University of Gastronomic Sciences and Ceresio Investors: the Italian observatory on the food & beverage sector which analyzes the performance of over 850 companies operating in 15 sectors.
In the Nuovo Mondo Economico article, Professor Carmine Garzia, scientific director of the Observatory, commented: «the inflation issue remains central to understanding how the second half of 2023 and 2024 will evolve, as a significant erosion of the power of The purchase of families would lead to a reduction in growth”.
While Gabriele Corte, General Manager of Ceresio Investors, underlined: «We must look at new companies with great interest because they will provide the lifeblood that will fuel the development of the sector in the near future. New businesses are not only an engine of growth, but also an agent of change and renewal of business models. Our research highlights how large companies are increasingly open to strategic alliances with start-ups in which they invest significant economic resources”.
ABreak, an innovative and sustainable service dedicated to the lunch break, has been activated for all AB employees, the Italian multinational global reference for energy sustainability solutions.
A RaiNews troupe, through the Lombardy TGR, accompanied by the representatives of the AB project, the Inchiostro Cooperativa and Consilium Comunicazione, was able to create this reportage which shows how the foodtruck will move between the various corporate offices, with a gastronomic offer simple, healthy, tasty and with an absolutely inclusive peculiarity: the service will be managed entirely by people with disabilities.
This morning we are at the Foreign Press Association in Rome for the press conference of EEQF, Enjoy European Quality food, the project co-financed by the EU for the enhancement of certified quality Italian food products, in particular wine, oil and cheeses.
The round table, moderated by the sommelier and food and wine communicator Adua Villa, was dedicated to the theme of Made in Italy at the table between territorial identity, sustainability and the market: challenges and opportunities. Cesare Baldrighi, President of Origin Italia, Elvira Bortolomiol, Councilor Federdoc, and Libero Stradiotti, Project Manager EEQF discussed it.
Also speaking on behalf of the government were the Hon. Marco Cerreto, Group Leader FDI XIII Agriculture Commission, and the Hon. Alberto Gusmeroli, President of the X Commission for Productive Activities, Commerce and Tourism, who underlined the government’s commitment to protect and enhance the identity of Italian certified products also and above all abroad.
The protagonists of the project are the six Consortia, whose work and value were told by their respective representatives during the event.
The morning ended with a direct experience of tasting the products with a cold tasting and a menu with pairing of dishes and wines.
We at Consilium are very happy with the positive outcome of this rich event, the organization of which we have entirely taken care of. Thanks to the project partners, the moderator, the speakers, the association that hosted us, and the government representatives for their important contribution.
The tour of EEQF continues, the project co-financed by the European Union for the promotion and enhancement of certified quality food and wine products, which after Madrid and Hamburg stops in Warsaw.
The aim of the project is to increase its visibility and bring consumers, businesses and European public opinion closer to the world of quality food and wine.
The press conference saw a strong participation from sector journalists and the dinner created by Grzegor Łapanowski, chef and culinary journalist, who created dishes in which EEQF products were combined with typical ingredients of the Polish culinary tradition was much appreciated.
