Parma Ham at Cibus Russia
07/07/04
From 14 to 17 July the Parma Ham Consortium will be present at Cibus Russia, the 1st Exhibition of Italian Food Products in Russia, inside a stand dedicated to the Emilia Romagna Region. The exhibition is being held in the heart of Moscow, just a few metres from Red Square, in the suggestive Gostiny Dvor Atrium with an expository area of over 5000 sqm. There will be numerous itineraries and tasting opportunities inside the Pavilion “Flavours and Values of Emilia Romagna”. One of the most interesting initiatives of the exhibition is a series of presentations and tasting opportunities run by the “Local” Products Consortium, Export Consortiums and the Regional Cellar of Emilia Romagna. On the opening day – Wednesday 14 July – at 2pm a presentation entitled “Getting to know Prosciutto di Parma” will be held, organized by the Consortium in order to highlight the special characteristics of the King of Hams to the Russian market and to provide information on the Consortium’s protection activities. This is an important occasion to present ourselves to a market which is in continuous development, as confirmed by data from 2003, which shows a growth in GDP and industrial production of about 7% compared with 3.8% in 2002. Stefano Fanti, Director of the Consortium, will outline the products individualities and what guarantees the Consortium’s brand can offer the consumer. In particular, the topic of connection with territorial origin will be discussed in order to communicate to our Russian hosts the importance and value of PDO (Protected Designation of Origin), intended as an expression of culture tied to production traditions in a given area. A chance to taste products will then follow – pairing food/wine with the cooperation of the Regional Cellar of Emilia Romagna. During the trade fair a non-stop series of basic Italian cooking lessons is planned, to which thousands of Russian restaurant owners have been invited. Of these 3,500 are just from Moscow. The lessons are being held by cooks from Alma, the International Cooking School in Colorno. The lessons are to be held in the wonderful amphitheatre setting of the Gostiny Dvor Atrium. Over 20 recipes will be demonstrated and carried out. Chefs Massimo Ferrari, Maria Ghiselli and Riccardo Ghironi will teach the Russian restaurant owners how to use excellent products from the ‘Bel Paese’: Prosciutto di Parma, Parmigiano Reggiano, pasta, olive oil, other top-quality cheeses and cold meats. The menu wouldn’t be complete without a simple but well appreciated dish: Parma Ham, mustard and ‘torta fritta’ (a local specialty of little fried pastry squares) “Cibus Russia represents a challenge to make consumers from Eastern Countries aware of Prosciutto di Parma says Alessandro Utini, President of the Consortium. In Russia the restaurant world is showing an increased interest in our typical products, we now need to spread product culture efficiently, aimed at growing the market and counting ever more on the quality of our production".
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