The success of the experience at Cibus for the Caciocavallo Silano Dop Cheese Protection Consortium, which took part in the fair in Parma from 7 to 10 May, is confirmed again this year.
At the International Food Exhibition, the Consortium participated with its own exhibition space within which it was possible to learn about a reality that has existed since 1993 and which involves five Italian regions.
Many curious people and enthusiasts visited the stand, interested not only in the unmistakable taste of Caciocavallo Silano Dop but also in the high quality of the product under which dairies, producers, breeders and seasoners come together.
A challenge, that of quality, which the Consortium constantly pursues and which, in the case of important international showcases such as Cibus, allows it to wear the best dress, arousing interest and curiosity.
«To make the most of our Caciocavallo Silano DOP – declared the president of the Consortium, Vito Pace – we have chosen to bring new recipes to the fair, prepared by chef Emanuele Lecce, who created tastings capable of conquering all palates. Enhanced by the unique taste of our cheese, each dish captured attention, allowing the Consortium to bring an important element of novelty to our exhibition space.”
«We are satisfied with the outcome of this edition – concluded President Pace – but we continue to aim higher and higher to reach goals and achieve increasingly important goals».
