Consorzio Pecorino Toscano DOP and Consorzio Prosciutto Toscano DOP’s “Cut & Share” campaign launches nationwide
Last month, the Italian Chamber of Commerce of Ontario Canada and Consorzio Pecorino Toscano DOP and Consorzio Prosciutto Toscano DOP hosted a Cut & Share masterclass. ICCO Canada is a non-profit organization that operates independently and strives to strengthen and encourage investments, trade, and cultural partnerships between entrepreneurs, visionaries, and global organizations in both Canada and Italy.
The Cut & Share masterclasses aim to bring exceptional European products like Pecorino Toscano DOP and Prosciutto Toscano DOP to the United States and Canada, offering a new and exciting culinary experience for North American foodies. The project is proudly promoted by the Consorzio Pecorino Toscano DOP and Consorzio Prosciutto Toscano DOP, emphasizing their commitment to authenticity, excellence, and overall satisfaction.
“With ICCO Canada’s Cut & Share masterclasses, you can truly taste the excellence of premium Italian products,” says Corrado Paina, executive director of ICCO Canada. “This experience offers the North American food industry the chance to have an exclusive encounter with exquisite DOP products while learning more about the origin, characteristics and use of them. Attendees are also able to connect in-person with ambassadors with a passion for food of the highest quality. To know more about this outstanding project please visit Buonissimo.ca.”
ICCO invited Matte PR to attend the April masterclass, held at George Brown College. Chef Roberto Fracchioni shared his knowledge and servings of DOP products in the region of Tuscany and Tuscan cuisine. Pecorino Toscano DOP is a sweet, savoury and mild sheep’s milk cheese. The name Pecorino Toscano DOP is now reserved for pure ewe’s milk cheeses made between September and June. After a taste of fresh Pecorino and Prosciutto Toscano DOP, the culinary students served up an unforgettable three-course meal featuring the products.
The Cut & Share events are an exciting opportunity for consumers, buyers, distributors, chefs, sommeliers, headwaiters, food experts, media, influencers, and opinion leaders to come together in major US and Canadian cities. These events include seminars, workshops, tasting courses, and promotions in large-scale retailers. Each event is aimed at delivering an unforgettable experience of celebrating, tasting and learning about these special DOP products and its rich history.
Founded in February of 1985, the Consorzio Pecorino Toscano DOP includes 900 passionate sheep breeders, 20 expert dairies, two cheese maturing specialists, and a top-notch packaging facility. For over three decades, the Protection Association has worked with Consorzio Pecorino Toscano DOP to ensure only the finest cheeses can be marketed as Pecorino Toscano DOP. This has been instrumental in preserving the production tradition and boosting its national and international identity.
Cut & Share’s Lunch Masterclass at George Brown College.
“The exceptionality of Pecorino Toscano DOP is closely related to the origin, the raw material and the constantly evolving cheesemaking practice,” says Emore Magni, Consorzio Prosciutto Toscano DOP. “The aromas of the herbs that the animals eat (beak, juniper, broom, absinthe, salsify, etc.) are all found in the flavour of the milk, therefore, in the cheese. This is the characteristic that makes it a truly unique product.”
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Click here to view the Matte PR’s @cutandshare masterclass experience hosted by ICCO Canada (@italchambers) was dedicated to @pecorinotoscano DOP and @prosciuttotoscanodop.
“Prosciutto Toscano DOP is distinguished from other local cured meats by specific characteristics. First, it is aesthetically different due to the dark compact crust determined by the abundant layer of black pepper encrusted on the surface,” says Andrea Righini, Consorzio Pecorino Toscano DOP. “Then, compared to other traditional hams, it has an arched shape, rounded at the top and trimmed further down. Finally, when sliced, its colour ranges from vivid to light red, with a very small amount of inter-muscular fat.”
To stay up to date on Cut & Share’s upcoming masterclasses, and learn more about Italy’s most renowned food products, follow ICCO Canada on Instagram.
