Cooking seminars in Japan
08.11.06
Tokyo, 8 November 2006 – Today, the Prosciutto di Parma, Parmigiano-Reggiano and the Comté cheese Consortiums bring to a close a series of 4 seminars directed at some of the most important cookery schools in Japan: Le Cordon Bleu (Tokyo), Nagoya Cooking Academy (Nagoya), Le Cordon Bleu (Kobe). These training seminars are part of a three-year promotional project that is co-financed by the European Union to promote these three PDO products in Japan. Each seminar was attended by 60 students: representatives from the three Consortiums presented their products highlighting their special characteristics, their nutritional values and the deep-rooted ties they have with the territory from where they originate. On behalf of the Parma Ham Consortium, Elke Fernandez showed future Japanese chefs what the difference was between the sweet Parma and a normal Italian ham, lingering on the importance of the Parma-region’s microclimate and the advantage of centuries-old experience. At the end of the presentations, Romuald Fassenet, chef from the renowned restaurant «Le Bec Fin» in Dole, demonstrated recipes containing all 3 products. These three PDO products share the same traditional values and excellence: they are all top-quality products, recommended in many diets for their exceptional nutritional values; moreover they are 100% natural and their respective rules prevent them from using any type of additive or chemical preservative in their production. The strict controls that they have in place and their traceability represent an excellent food safety guarantee for consumers. The training activity ends to day – Friday 8th November – at the “Le sixième sens” restaurant in the prestigious are of Ginza in Tokyo, with a meeting with the sector press to explain the unique characteristics of these three European products to the trade and the use of them as ingriedients in cooking. A cooking competition is also planned for students from the schools who will be asked to create an original and balanced recipe containing Prosciutto di Parma, Parmigiano-Reggiano and Comté.
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